Lumen Spring Summer 2023 - Flipbook - Page 31
Jacqueline
Angelina Kwari
Student, International Business
Management, at Universitas Ciputra
Surabaya, Indonesia
Business Development Intern at Martin
Suryana and Associates, Indonesia
In 2022, Jacqueline Angelina Kwari
completed a semester-long study abroad
program at the University of Adelaide
as an Indonesian International Student
Mobility Award recipient.
As a consequence, I have achieved
several awards in my university,
including being awarded the most
outstanding student and representing
it in regional competitions.”
Jacqueline’s international experience has
also benefitted her career aspirations, and
she’s currently applying her skills as a
Business Development Intern at Martin
Suryana and Associates, one of the
leading law firms in her hometown
of Surabaya.
“The University of Adelaide set me on a
completely different career and academic
trajectory than what I had planned,”
she says. “I gained new perspectives
about who I am and what I can be. The
experience of living and studying in
Adelaide was truly transformative.”
The University of Adelaide welcomed its
first group of Indonesian International
Study Mobility Awards (IISMA)
sponsored students in July 2022 and has
already received 15 students under the
program in 2023.
Passionate about feminism, social justice,
literature, history and politics, Jacqueline
is now back in Indonesia, studying
International Business Management
at Universitas Ciputra Surabaya. “I
matured as a person and as a thinker
whilst studying in another culture,
and made friends from many different
countries who are now invaluable for my
global professional network.
“My time at the University of Adelaide
helped me focus more on my passions
and boosted my confidence to explore
industries and opportunities that
complemented my major.
Professor Ian Fisk
Professor Ian Fisk, who has a joint
appointment with the University of Adelaide
and the University of Nottingham, is a
flavour chemist and food scientist who’s
obsessed with flavour and developing ways
to improve the taste of sustainable, healthy
food and ingredients.
“Together, our universities are working on
improving the flavour of plant-based food,
developing flavour enhancement systems
to increase palatability and nutrition,” he
says. “The collaboration between our two
Jacqueline Angelina Kwari, State Library of South Australia
universities truly is exciting. Due to the
globally interconnected nature of our food
supply chain, there is an imperative to work
together to identify sustainable alternatives
in our diet to ensure a safe, reliable supply
of high-quality nutritional foods that
consumers enjoy.
“Sustainable healthy diets require a
rethink of food ingredients and crops, new
agricultural and food production processes
and novel packaging systems and new
routes to market. Ultimately this is how we
go about a step change for diets and more
sustainable eating habits.”
One of the cutting-edge analytical tools
the research team is using is the MS-Nose
and E-tongue. These high-end analytical
techniques act like an artificial nose and
tongue, allowing real-time measurement
of aromas while you are eating and rapid
characterisation of taste profiles.
“Flavour is a combination of the smell and
taste of a food. When you interchange food
ingredients or materials such as reducing
fat, sugar and salt or replacing meat proteins
with plant proteins, there are a series of
highly complex flavour questions that need
to be answered,” he says.
“These include how to ensure that nutritious
plant-based meat alternatives generate an
equally appealing flavour during cooking,
and how to ensure that when part of a
complete meal, they are a viable alternative
for those who regularly consume meat.
“These are some of the challenges we will be
exploring within our team.”
The University of Adelaide and the
University of Nottingham have collaborated
for more than a decade, and in 2022 signed
an agreement to launch the AdelaideNottingham Alliance. The Alliance will
develop the next generation of students
with a truly global mindset and increase the
impact of our research at local, regional and
national levels.
Professor Ian Fisk working to improve the taste of food
LUMEN – SPRING/SUMMER 2023 31
