Professor Oey is the Head of the Food Science Department at the University of Otago. She obtained her MSc degree in Postharvest Processing and Preservation Technology and PhD degree in Applied Biological Sciences from Catholic University of Leuven, Belgium. Her research expertise is postharvest innovation and novel food processing technologies particularly advanced heating, high hydrostatic pressure and pulsed electric fields. She is interested in developing smart innovative approaches and technologies to produce safe, nutritious, fresh-like and flavoursome foods in a sustainable way.
She is the Principal Investigator and the Science Board of Food Industry Enabled Technology (FIET) programme, the Principal Investigator of Riddet Institute CoRE and the “Adding Value” theme leader for Agriculture at Otago (Ag@Otago). She is a Fellow of the NZ Institute of Food Science and Technology (NZIFST) and a professional member of the Institute of Food Technologists (IFT), a member of NZ Food Safety Science and Research Centre and NZ-China Food Protection Network.