Qualifications

1. Doctor (Dr.), Gadjah Mada University, Indonesia

2. Master of Science (M.Sc.), Gadjah Mada University, Indonesia

3. Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

Professional Service, Honours, Awards

1. Honorary Research Visitor, School of Chemistry, Faculty of Science, University of Melbourne, Victoria, Australia October 2017 - January 2018; and October 2016 – January 2017

2. Program Officer of Training Development of Skill of Competitiveness (S4C) Project in Indonesia, Supported by the Government of Switzerland August 2018 – April 2019

3. Senior Program, Officer of Management Support of Skill of Competitiveness (S4C) Project in Indonesia, Supported by the Government of Switzerland April 2019 – now

4. National Expert of UNIDO (United Nations Industrial Development Organization) in RECPI Project (Resource Efficient and Cleaner Production in Indonesia) April – October 2016 in Sleman, Yogyakarta, Indonesia

Research Interest

1. Starch Modification Technology 

2. Food Processing Technology

3. Encapsulation and Fortification Techniques

4. Nanoparticle Technology and Application in food

5. Food Culture

6. Food Supply Chain

Selected Publications & Patents

Palupi NW, Puspitarini MA, Sarifudin A, Sholichah E, Afifah N, Indrianti N, Ratnawati L, Alqahtani NK, Fikry M. 2025. Enhancing the Physicochemical Properties of Porang Glucomannan Flour (Amorphophallus muelleri Blume) by Green Oxidants: Hydrogen Peroxide and Gaseous Ozone. Food and Bioprocess Technology. 18(7): 6304–6318.

Palupi NW, Azhari AI, Suwasono S. 2025. Pengaruh pelapisan daun jeruk purut dan pati terfotooksidasi terhadap karakteristik kimia dan mikrob ikan lemuru. Indonesian Fisheries Processing Journal/Jurnal Pengolahan Hasil Perikanan Indonesia. 28(3): 270-283.

Palupi NW, Adilah H, Giyarto G. Preparation of shallot capsules with variations in the ratio and type of encapsulating materials. Jurnal Teknologi & Industri Hasil Pertanian. 30(1): 64-77.

Palupi NW, Salsabillah MA, Jayus J. 2025. Physicochemical Characterization of Kaffir Lime Leaves (Citrus hystrix DC) Powder with Oxidized Starch Encapsulation. Agritech. 45(4): 365-374.

Wu H, Qin J, Ji W, Palupi NW, Yang M. 2024. Interaction between curcumin and ultrafiltered casein micelles or whey protein, and characteristics of their complexes. Journal of Food Science. 89(3): 1582-1598.

Palupi NW, Pranoto Y, Sutardi S. 2020. Pembuatan nanopartikel pati jagung dengan teknik fotooksidasi menggunakan H2O2 dan lampu UV-C pada sistem tersirkulasi. Jurnal Aplikasi Teknologi Pangan. 9(3): 118-125.

Palupi NW, Praptiningsih Y. 2016. Oxidized tapioca starch as an alginate substitute for encapsulation of antioxidant from coffee residue. Agriculture and Agricultural Science Procedia. 9: 304-308.

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