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Tri Winarni Agustini is secretary Laboratory of Fish Processing Technology and has been recognized in the field of fish freshness handling & assessment and fish product development. She is received her bachelor in fisheries study from Diponegoro University, Semarang. Within one year after graduation, she continued her master degree in food science and technology at Humberside University – UK and graduated in 1993. She then obtained her PhD at Tokyo University of Marine Science and Technology (TUMSAT) - Japan in food science and technology in 2001. In 2009 she received JASSO Follow-up research fellowship in the Fish processing and chemistry laboratory, TUMSAT Japan. She has experienced as editor for numerous local journals and also managing editor for the Journal of Coastal Development. She is a Fellow of the Indonesian fisheries product processing society and Indonesian food technology association.
Research is focused on the fish freshness handling & assessment and processing of fish product development. Utilization of natural substances for handling of fresh fish, especially by exploring the extract of some natural and marine substances as antimicrobial and antioxidant for preserving fresh fish. Diversification of fish products has also been focused especially for fish jelly products. She is currently working on : 1). utilization of ozone for preserving fresh fish and its application for fishers and 2). Exploring microalgae for food preservation and product diversification.
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