Fitri Asih Victoria, S.T.P., Regional Manager PT. Boga Makmur Wijaya, also an alumna of the Department of Food and Agricultural Product Technology (TPHP) UGM, Class of 2004, returned to her academic roots as a guest lecturer for the Food Industry Sanitation course on Monday (March 17). The session was mandatory for students enrolled in the course and offered real-world insights into the sanitation practices of the food service industry.

In her presentation, Ms. Fitri began by introducing the foundational concept of a restaurant, not merely as a place that serves food and beverages, but as a service-oriented environment focused on customer satisfaction. A core element of this service is maintaining stringent standards of sanitation and food safety, including the implementation of Hazard Analysis and Critical Control Points (HACCP), a crucial component. She emphasized the need to manage critical control points to minimize the risk of contamination. These include proper storage of ingredients in warehouses, chillers, and freezers, as well as strict monitoring of temperature and heating durations during food preparation and cooking. read more

Aditya Putra Nugraha, Release Manager East Factory PT Sari Husada and an alumnus of Food and Agricultural Product Technology (TPHP) UGM class of 2004, returned to his alma mater as a guest lecturer in the Food Industry Sanitation course on Monday (21/04). This guest lecture is a mandatory session for students who have enrolled in this course. 

Drawing from his experience in the Quality Food Safety Department at PT Sari Husada, Mr. Aditya delivered a comprehensive lecture on sanitation practices within the dairy industry. A key focus of his lecture was hygiene management, a crucial component of the seven prerequisite programs supporting the Hazard Analysis and Critical Control Points (HACCP) system. read more

Amalia Fitriani, S.T.P., an alumna of the Department of Food and Agricultural Product Technology (TPHP) UGM from the class of 2018 and the founder of Call Me Tiramisu, was invited as a guest lecturer for the Entrepreneurship I course on Tuesday, May 6. Amalia, fondly known as Lia, shared her journey and valuable insights on the importance of developing entrepreneurial character in today’s challenging world.

According to Lia, building a business inevitably involves facing various problems and challenges. However, these very challenges often give rise to solutions and opportunities that can be leveraged to create a sustainable enterprise. “Entrepreneurial character is not something innate—it is shaped through experience, perseverance, and a continuously developed mindset,” she explained. read more

The Department of Food and Agricultural Product Technology (TPHP), Universitas Gadjah Mada, held another guest lecture on Tuesday (May 6), featuring Wisginanti Handayani from PT Foodex Inti Ingredients. The session centred around the rapidly evolving field of flavor technology, particularly in the food industry.

In her presentation, Ms. Wisginanti emphasized that the world of flavour extends far beyond basic taste. It involves a wide range of complementary components, such as spices and herbs, onions and garlic, pepper, as well as processed and artificial flavours—all of which are essential in creating distinctive and consistent taste profiles. read more

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