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

On Monday, April 11, 2022, the Food Industry Sanitation course of TPHP UGM held a guest lecture with the topic “Application of Sanitation in the Dairy Industry”. This guest lecture was presented by Aditya Putra Nugraha, S.T.P., who is the Plant Quality Manager of Jogja Factory PT Sarihusada General Mahardika. The guest lecture which took place at 11:00 – 13:00 WIB was hosted by Rachma Wikandari, S.T.P., M.Biotech, Ph.D.

Cleaning is the process of cleaning or freeing a surface from all dirt or other substances without affecting or damaging the surface to be cleaned. The purpose of the cleaning process is to clean the surface of the tool or machine from dirt and contamination because this will directly affect food quality. read more

The lecture of Food Service Business Management on the Department of Food and Agricultural Products Technology held a guest lecture by inviting a food service business actor, Prof. Dr. Mutiara Nugraheni, S.T.P., M.Si. who runs the production and R&D section of Labbaika Catering. The guest lecture which took place on Monday, April 11, 2021, at 09.00-11.00 WIB was hosted by Rachma Wikandari, S.T.P., M.Biotech, Ph.D.

Business in the field of culinary or food can bring opportunities because food is a primary need in life. Anyone and anytime, food will always be needed. In addition, everyone’s busy schedule makes many people choose to buy ready-made food. read more

On Tuesday, November 16, 2021, the Indonesian Gastronomy course of the Department of Food and Agricultural Products Technology UGM held a guest lecture on the topic “Molecular Gastronomy”. This guest lecture was presented by Andrian Ishak, who is the founder of Namaaz Dining. The guest lecture, which took place at 07.15-08.55 WIB, was held through the Zoom platform and moderated by Andika Wicaksono Putro, S.T.P., M.Sc., TPHP UGM lecturer.

Molecular gastronomy is a term invented by Nicholas Kurti, a Hungarian nutritionist. Gastronomy focuses on culinary science, but many people do not want to apply science in the kitchen because people think it is not related to cooking. The two indirectly collaborate because science helps create tools and determine the ingredients used. read more

On Saturday, November 6, 2021, the Coffee, Tea, and Cocoa Processing Technology course of the UGM TPHP Department held a guest lecture on the topic “Alkalization of Cocoa Nibs, Mass, and Cake Processes”. The guest lecture was delivered by Drs. Purwo Susanto, who is the author of the book Cocoa and Chocolate Production Technology. The guest lecture, which took place from 09.00-11.00 WIB, was conducted through the Zoom platform and moderated by Dr. Ir. Supriyadi, M.Sc., lecturer of TPHP UGM. read more