Wahyu Ramadhan is an Assistant Professor at the Department of Aquatic Products Technology at IPB University and a researcher at the Center for Coastal and Marine Resources Studies (PKSPL) in Indonesia. His research interests are focused on Aquatic Food Products Processing & Engineering and Food Safety Systems in the Seafood Industry. He actively conducts research and exhibits a strong passion for the seaweed industry, particularly concerning the use of hydrocolloids in a variety of applications in the food and non-food industries. Currently, Wahyu specializes in utilizing marine-derived polysaccharides, fish oil, and proteins as components of engineering gels, known as "marine gels" (including hydrogels, oleogels, aerogels, HIPE gel emulsions, and other gel forms). His areas of expertise include food hydrocolloids, food hydrogels, marine oleogel, and marine biomaterials for various applications. He has been utilizing polysaccharide and protein gels in food applications since 2011 and commenced his exploration into engineering redox responsive gels in 2017. In 2023, he established a dedicated research group named Aquatic Gels for Future Advanced Materials and Technologies Research Unit. Additionally, through evaluating gel biomaterial content with advanced instruments, he has also developed a strong interest in sensory evaluation, especially advanced sensory techniques for evaluating gel-based products. Now certified as a Sensory Trained Panelist by the National Professional Certification Board of Indonesia, he brings valuable expertise to the field. For updates on his recent activities, you can visit their Instagram page: https://instagram.com/aquatic.gels or his website: https://ipb.link/aquaticgels.