At Purdue University, Rahmi Azzahra is a food science doctoral student whose main interest is in enhancing food process efficiency and food nutrition from herbs using novel food processing technology such as cold plasma.

Rahmi is a coordinator for food and agriculture research at Institut Teknologi Kalimantan. She earned a bachelor’s in food and agricultural product technology from Universitas Gadjah Mada and a master’s in sustainable food systems from Kassel University in Germany with an Indonesia Endowment Fund for Education Agency (LPDP) scholarship.