Kurnia Ramadhan obtained his first degree (in Food Technology) back in 2009 from the Bogor Agricultural University. He was awarded Masters of Science (in Food Technology) from the Universiti Sains Malaysia in 2012. Currently, starting in mid-2015, he is pursuing his PhD in the Food Structure research group, Division of Food Sciences, University of Nottingham, UK.
Kurnia have been working on the physical-chemical characterization of various engineered food materials, such as modified sago starch, surimi-like materials, and enzymatically-extracted oat bran protein. These works featured a wide range of analytical tools and approaches including FTIR spectroscopy, scanning calorimetry, and rheological analysis. The works have been disseminated and published in several international conferences and scientific journals.
Kurnia began his academic career as a junior lecturer in the Universitas Bakrie in late 2012. He joined several professional associations i.e. Indonesian Association of Food Technologists (PATPI), Sustainable Agriculture, Food & Energy (SAFE) Network. During his PhD study, he was also registered as student member of the American Association of Cereal Chemists (AACC) International, and the Society of Chemical Industry (SCI).