The seminar for undergraduate and postgraduate students at Department of Food and Agricultural Product Technology UGM–Tuesday (14/07) introduced key aspects of food science and sustainability, beginning with an overview of BOKU University’s research focus and facilities. This provided students with a broader perspective on international research environments and potential academic pathways.
Building on this foundation, the lecture explored the environmental impacts of current food systems, with particular emphasis on the detrimental effects of intensive meat production and industrial fishing. The discussion highlighted issues such as greenhouse gas emissions, biodiversity loss, and resource depletion, encouraging students to critically reflect on the sustainability of existing practices.
A significant portion of the session was dedicated to the role of diet in shaping environmental outcomes. This segment aimed to connect scientific knowledge with everyday decision-making on food choices.
The lecture also examined consumer expectations and the evolution of plant-based food products. Different generations of meat analogues were discussed, from early formulations to more advanced products designed to mimic the sensory and structural properties of animal-based foods. This provided insight into both technological progress and market dynamics.
By broadening students’ understanding of sustainable food systems, food innovation, and international research opportunities, the seminar supports SDG 4: Quality Education through knowledge exchange and capacity building in higher education. The discussion on sustainable diets, alternative proteins, and innovative food technologies also aligns with SDG 2: Zero Hunger, promoting research and innovation for nutritious and sustainable food production. Furthermore, the exploration of plant-based foods and advanced food processing technologies contributes to SDG 9: Industry, Innovation and Infrastructure by fostering scientific innovation and technology development.
In conclusion, the role of scientists in driving the transition toward more sustainable food systems was emphasized. Students were encouraged to consider their future contributions to the field, whether through research, innovation, or policy. The lecture concluded with a presentation of recent advancements in ongoing research, offering a glimpse into current scientific developments and their potential real-world applications. Finally, students were encouraged to engage in international collaboration and to participate in joint research projects between Department of FAPT UGM and BOKU.
Written by: Stefano Parenti
