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 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.

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.

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.

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 […].

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 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).

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.

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.

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 […].