Anna Ingani Widjajaseputra is Head of the Food Chemistry–Biochemistry and Nutrition Laboratory, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University. Her fields of study are Food Chemistry and Food Nutrition, including sugar-starch balance during the storage of sweet potatoes in varied temperatures, moisture distribution of several starchy foods, the role of tempering time and temperature on a spring roll’s wrapper characteristics, and the utilization of soybean Tempe flour as a supplement for children under five years old. Her scientific papers have been presented and published in international seminars and journals, and she gives lectures about food chemistry and food nutrition. She is a member of the Indonesian Association of Food Technologists.