Dr. Wenny or her full name Wenny Bekti Sunarharum. Her interest in Food Flavour and Sensory Science, Molecular Gastronomy and Culinology, mainly in Coffee flavour and sensory (Complexity of coffee flavour). Now she is a lecturer since 2008 in Food Science Technology, faculty of Agricultural technology, University Brawijaya, Indonesia. Dr. Wenny attends Brawijaya University from 1999-2003 in Agricultural Product Technology, study on characteristics of tofu produced by SMEs in Turen, Malang Regency. She then further her study at The University of Queensland Australia from 2006-2007, where she studies in Master of Food studied with a thesis, identifies key volatiles responsible for the unique aromas and flavours of different mango varieties. At the same university, she also graduated with a Doctor of Philosophy in Food Chemistry & Molecular Gastronomy (exl. wine) with the doctoral thesis title, Food Flavour and Sensory course in 2012-2016, focusing on the compositional basis of coffee flavour Dr. Wenny Have published about 26 articles from 2013, and some of the articles' titles are Food poisoning, whose responsibility?, investigation of chlorogenic acids and caffeic acid content on a range of green, roasted, and brewed, Exploration of chemical-physical characteristics and sugar of Garifta Mango, and the current one is Physicochemical Characteristics and Consumer Acceptance of Bagged Indonesian Green Tea (Camelia sinensis) Formulated with Cinnamon Bark (Cinnamomum burmannii) and Lemon (Citrus limon) Peel - The Journal of Experimental Life Science Arabica coffee. Dr Wenny also has published four books which are Coffee Processing Technology in 2017, Sains Kopi Indonesia (Indonesian Coffee Science) in 2019, Food Chemistry in 2019, and Apple and Strawberry Products (Pastry and Pie) and The Packanging in 2020.