Fanny Widjaja

Fanny Widjaja is a Postdoctoral Researcher in the Department of Food and Nutrition at the University of Helsinki. Her work focuses on metabolomics applications in food science, particularly studying postharvest deterioration of fresh-cut vegetables using advanced analytical techniques like LC-MS.

• PhD in Chemistry from Purdue University (2012)
• BSc in Chemistry from University of Maryland (2007)

Her research explores:

• Mechanisms of enzymatic browning and lignification in vegetables
• Impact of storage conditions (light/dark) on metabolomics profiles
• Modified atmosphere packaging optimization

Recent research output highlights her expertise in combining metabolomics with food preservation studies, particularly in fresh-cut lettuce systems. She contributes to both fundamental understanding of postharvest senescence and practical solutions for extending shelf life.

Active participant in the Novo Nordisk Fonden project (2022–2027) investigating food preservation technologies alongside collaborators from multiple institutions.