To enrich students’ academic perspectives with real-world industry insights, the Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada (UGM) once again welcomed an industry practitioner through a guest lecture. On Wednesday, May 21, 2025, Aditya Putra Nugraha, S.T.P., delivered a lecture in the Dairy Processing Technology course, presenting on the topic “Milk Powder Technology.”

With over 15 years of experience in the dairy processing industry, Mr. Aditya offered a comprehensive explanation that bridged classroom theory with actual industrial practices. The session was mandatory for all students enrolled in the course, designed to provide a contextual understanding of dairy processing systems and technologies. read more

The Department of Food and Agricultural Technology at Universitas Gadjah Mada welcomed industry expert Zen Fauzan S., S.T.P., Head of Fragrance Development at PT. Mane Indonesia for a guest lecture on flavor technology. Held in Room 384 of the Faculty of Agricultural Technology, this session carried the theme: “Challenges of Sensory Evaluation in New Product Development During the Industrial Revolution.”

This guest lecture was mandatory for undergraduate students of TPHP enrolled in the Flavor Technology course and master’s students of ITP (Food Science and Technology) taking the Food Flavor course. It was also selectively open to students from other undergraduate and graduate programs, including TPHP, ITP, and THP. read more

As part of the Dairy Processing Technology course, the Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada (UGM) hosted a guest lecture featuring Azra Mandega Priatomo, S.T.P., Production Manager at PT Mazaraat Lokanatura Indonesia. The session focused on the technology behind natural cheese production—an area of growing interest in the dairy industry.

The lecture began with an introduction to the fundamentals of natural cheese, designed to help students understand how it differs from processed cheese, which is more commonly found in the market. Azra also shared the historical background and global evolution of cheese, highlighting how the industry has grown to encompass thousands of cheese varieties worldwide. read more

Undergraduate students from the Department of Food and Agricultural Product Technology (TPHP), Universitas Gadjah Mada (UGM), recently participated in a practical session on making two sponge-based cakes: genoise and chiffon. The session was part of the Bakery Technology course and was marked by high enthusiasm, as students eagerly applied various baking techniques firsthand.

The main objective of this practical session was to help students understand the differences between the genoise and chiffon-making methods, which may appear similar at first glance. The key distinction lies in the technique of egg whipping, which significantly influences both the texture and the final product’s success. read more

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. read more

The Department of Food and Agricultural Product Technology (TPHP) UGM held a guest lecture in a series of activities of the Program Kompetisi Kampus Merdeka (PKKM) by presenting Prof. Dr. Foo Hooi Ling from the Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM) on Saturday (28/09). Prof. Foo presented an interesting topic entitled “Myriad Health Impacts of Postbiotic Metabolites: Paradigm Shifts of Lactic Acid Bacteria Innovations & Applications.” read more

Product quality and consumer trust are critical aspects of various industrial sectors, including the food industry. Achieving consistent quality standards requires concrete efforts, one of which is through ISO 9001:2015 certification. This certification has become an internationally recognized standard for quality management, ensuring that each production process is managed effectively and adheres to quality standards.

By obtaining ISO 9001:2015 certification, food industry companies demonstrate a strong commitment to product quality and safety. Implementing this standard also encourages companies to continuously improve every operational aspect, resulting in products with reliable quality that consumers can trust. read more

The wealth and diversity of Indonesia’s culinary culture are essential aspects of the country’s identity. However, this rich heritage faces threats as many traditional recipes remain undocumented, while younger generations are less inclined to learn cooking skills from their mothers and grandmothers.

The difficulty of finding traditional recipes and food culture records passed down orally from generation to generation arises from a lack of recipe documentation practices. Efforts to preserve Indonesia’s original recipes and food culture are crucial to maintaining cultural heritage and as a step toward resilience in all aspects, especially food security. read more

The Food Industry Sanitation course held a guest lecture on Monday, April 18, 2022, from 11.00 – 13.00 WIB. This guest lecture carries the topic of the Application of Sanitation in the Food Industry with the speaker, Fitri Asih Victoria, S.T.P. as Assistant Operation Manager of PT. Boga Makmur Wijaya and guided by Prof. Dr. Ir. Tyas Utami, M.Sc. as moderator.

A restaurant is a place that is organized commercially to provide good service to guests in the form of food and drinks. Restaurants have their uniqueness, namely raw materials that have a short shelf life and there is direct interaction between suppliers (raw material sellers), sellers (restaurants), and buyers (customers). However, this uniqueness is also a challenge during a pandemic because it can increase the risk of Covid-19 transmission. read more

The lecture of  Flavor Technology on the Department of Food and Agricultural Products Technology activity held a guest lecture on the topic of Flavor Creation. This guest lecture brought in a speaker, Dewi Triana Hardjantiningsih, who is the Scent Design Group Director, International Flavors & Fragrances Greater Asia Singapore. The guest lecture which took place on Tuesday, April 12, 2022, at 11:00 – 12:40 WIB was hosted by Dr. Ir. Supriyadi, M.Sc. and Dr. Manikharda, S.T.P., M.Agr.

Flavorists are often mistaken for food designers. Flavorist is a professional who develops new flavors using ingredients, such as individual flavor components (natural and synthetic), botanical extracts, and oils. Flavorists usually work in food and beverage companies. Meanwhile, a food designer is a food technologist who applies and optimizes the developed flavors in the final product. Food designers usually work as food technologists/scientists, chefs, or bakery specialists, and collaborate with sales, sensory and consumer insights, account managers, and flavorists. read more