Biography

Prof. Aman Wirakartakusumah has long-standing academic and public service experiences. He is a Professor Emeritus at the Department of Food Science and Technology and Senior Scientist at SEAFAST Center, Bogor Agricultural University (IPB), Indonesia.

He was the Rector of IPB (1998-2002), the Head of the Department of Food Science and Technology, and Director of Inter-University Center for Food and Nutrition (1987-1996). He was Indonesia’s Ambassador/Permanent Delegate to UNESCO, Paris-France (2004-2008), Chairman of IUFoST Education Committee, Scientific Director of International Life Sciences Institute (ILSI-SEA), President of Inter-Governmental Committee 6th Session of UNESCO Convention 2003 on “Intangible Cultural Heritage” (2011), and involved in Codex Alimentarius Commission FAO/WHO when he was as a special advisor to the Minister of Food Affairs Indonesia (1994-1998). He was the two-times period Chairman of the Indonesian National Education Standards Board (Badan Standarisasi Nasional Pendidikan/BSNP) (2011- 2012 and 2012-2013). He was the Rector of Sampoerna University (Universitas Siswa Bangsa International) (2013-2015).

Currently, he is the President-Elect of the International Union of Food Science and Technology, Fellow of IAFoST, the Vice President of ILSI SEA, Member of Advisory Board of International Division UW-Madison, Bridge-Ambassador UW Madison, Chairman of Engineering Commission, Indonesian Academy of Sciences (AIPI), Chairman of Development Board and member of Indonesian Higher Education Council (DPT), Ministry of Research and Higher Education, and Chairman of Working Group on UNESCO convention 2005 on “Protection and promotion of the diversity of cultural expression), Ministry of Education and Culture.

He obtained his Ir degree from IPB in 1972, his M.Sc., and Ph.D. degrees in Food Science/minor in Chemical Engineering from UW-Madison, the USA in 1977 and 1981, respectively. He was engaged in several training in the field of food science and nutrition at MIT, FMBRA Chorleywood UK, Tokyo University, and National Food Research Institute Tsukuba, Japan.