Indrawati Oey (born 29 April 1970[1]) is a New Zealand food scientist, full professor at the University of Otago.

[3] After a PhD at Katholieke Universiteit Leuven, Oey moved to the University of Otago and rose to full professor and head of the Department of Food Sciences.

[2][4][5][6] She is a principal investigator of the Riddet Institute, a national food research centre in New Zealand.

[7] Her work has focused on the biochemical reactions that affect multiple aspects of food quality, including texture, flavour, colour, and nutrition.

[8] At Otaga, she has led a project on applications of pulsed electric field equipment to improve food quality and efficiency of processing.