The Department of Food and Agricultural Product Technology (TPHP) at UGM once again held a guest lecture on Thursday, September 26, as part of the Program Kompetisi Kampus Merdeka (PKKM). Students enrolled in the Meat and Fish Technology course attended the event, which featured a presentation by Aditya T. Wibowo, an alumnus of TPHP UGM currently working at PT Charoen Pokphand.
In his presentation, Aditya delivered a lecture titled “Implementation of Meat Processing Technology.” He covered key aspects such as determinants of meat quality, cooling and freezing techniques, and the production processes of processed products like sausages, nuggets, and meatballs. He also introduced batter and breading methods commonly used in meat-based food production. The class began with an introduction to the food industry, particularly meat processing, to provide students with basic knowledge.
Using interactive media, Aditya showcased videos of real production processes in the industry, offering students an in-depth understanding of food technology applications. Additionally, he presented photos of product-making processes, such as sausage and meatball production, along with product visualizations as part of the learning material. Aditya also provided case studies, engaging students in active discussions to connect theoretical concepts with real-world challenges and practices in the industry.
This guest lecture gave students new insights into food industry practices, particularly in meat and fish processing. This activity supports the achievement of the Sustainable Development Goals (SDGs), especially Goal 4: Quality Education, by strengthening students’ competencies to contribute to the future food industry.
Written by: Firstnandita Keisha
