Curriculum Vitae

Berufserfahrung

Since October 2024	Scientific Associate in the Department „Plant Proteins and Nutrition“ at the Technical University of Munich
September 2021 – September 2024	Head of Education Study Development Center, Widya Mandala Surabaya Catholic University, Surabaya, Indonesia
Since August 2021	Lecturer, Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Surabaya, Indonesia

 

 

Ausbildung

September 2018 – July 2021	Master of Engineering, School of Food Science and Technology, Jiangnan University, People’s Republic of China Master Thesis: Study on The Production and Quality Evaluation of Calcium-Enriched Soymilk
July 2013 – July 2017	Bachelor of Science, Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Indonesia

 

 

 

Publikationen

Zeitschriftenbeiträge (peer-reviewed):
@ORCID

 

Other articles:

Virly, Sutedja, A. M., Trisnawati, C. Y., Kaharso, V. C., Ivana, F., Asali, K. (2024). Physicochemical characteristics of jack bean (Canavalia ensiformis (L.) DC.) milk, a non-dairy milk alternative developed using various pretreatment methods. Food Research 8 (4): 170 – 178

Trisnawati, C. Y., Kaharso, V. C., Virly. (2024). Development of onion sambal with the addition of catfish bone flour. Journal of Food Culinary 7 (1): 16 - 24

Nanfack, D. C. V., Kaharso, V. C., Hlaing, K. S. S., Phaviphu, K., Sun, J., Ji, J., Sun, X. (2023). The food industry supply chain in the light of COVID-19: the constraint and development of measures to ensure food safety and quality control. Food Research 7 (Suppl. 1): 188 - 201

Trisnawati, C. Y., Sutedja, A. M., Kaharso, V. C. (2023). Effects of frozen storage duration on the physicochemical and sensory properties of cassava sticks. Food Research 7 (Suppl. 1): 1 - 7

Kaharso, V. C., Sutedja, A. M., Trisnawati, C. Y., Virly (2022). Calcium extraction from jack bean skin influenced by heating and various concentration of hydrochloric acid. Journal of Food Technology and Nutrition 21 (2): 109 - 117

Kaharso, V. C., and Hua, Y. (2022). Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents. Food Research 6 (2): 383 - 388

Kaharso, V. C., Muhoza, B., Kong, X., Hua, Y., Zhang, C. (2021). Quality improvement of soymilk as influenced by anaerobic grinding method and calcium addition. Food Bioscience 42

Kaharso, V. C., Muhoza, B., Suryoprabowo, S., Hua, Y., Zhang, C. (2020). Influence of calcium lactate and tripotassium citrate on the production of stable and acceptable calcium-enriched soymilk. European Journal of Nutrition & Food Safety 12 (12): 40 - 52