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. He was formally awarded PhD in Food Science from the University of Nottingham in January 2020.
Kurnia's research interests include physicochemical characterization and modification of food materials, particularly the food protein. His 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).