The students of University of Pelita Harapan (UPH) Food Technology raised the value of local food in Food Explore 11 with the theme ‘Food Local Wisdom & Global Trends’. As it is known, the young generation nowadays has a lack of knowledge about local food which has high nutritional. Through Food Explore 11, local food ingredients were modified according to the scientific trends of Food Technology, so that can be the product with high taste, high quality, and has a selling value, so it can compete in the current global trends as well.

Located at UPH Lippo Village Building D 502, this activity was symbolically opened by the representatives of university, faculty, and study program leaders, on Wednesday, October 31 – November 2, 2018.

In his greeting, UPH Rector Dr. (Hon). Jonathan L. Parapak, M.Eng.Sc expressed his appreciation for UPH Food Technology students, which has improved their quality up to the international standard. The Rector expressed his support for the efforts of UPH Food Technology students to carry out food innovations as well as the Food Explore 11 theme that innovated local food in Indonesia. He also reminded the “7C” which needs to be applied in the learning process at UPH, which are Critical thinking, Creativity, Communication, Collaboration, Christ-centered, Calling, and Commitment.

Furthermore, the Dean of UPH Faculty of Science and Technology, Eric Jobiliong, Ph. D also added his appreciation to the Food Explore theme.

“I hope this Food Explore 11 can provide an excellent education, not only for UPH academics but also for the wider community,” Eric said.

Currently, UPH Food Technology Study Program still occupies the top position as a Food Technology Study Program with the largest student body in Jabodetabek. One of the attractions of students’ interest in UPH Food Technology is the Food Explore as the annual event since 2008. In every year, it always raises creative food innovations.

“In this Food Explore 11, UPH Food Technology wants to convey the message that Indonesian local products can also compete with foreign products. We also collaborate with the Visual Communication Design Study Program (DKV) to make the product packaging that will be displayed at the Innovation House. We will take care of the patent rights of student innovation products so it can be produced on a large scale,” said the Head of UPH Food Technology Study Program, Ir. Wilbur Donald Raymond Pokatong, M.Sc., Ph.D.

Various of activities will be held during the Food Explore 11, including national seminars about food, High School and University competitions, art bands performance, and the Innovation Houses featuring 15 innovative food and beverage products by the students.

Those fifteen innovation products are the result of the direction of the Food Technology Study Program lecturer, Dr. Ir. Adolf J.N. Parhusip, M.Sc. and Yuniwaty Halim, M.Sc.

“These products are the development of lecturers’ research that has been done, by improving their shortcomings. We select local food ingredients that have the potential to sell in the market, then we make innovations to improve nutritional value, increase the taste, and pay attention to product appearance. There are products that use kefir ingredients with banana peel extract, also pletok beer from Banten modified with lemon juice extract,” said Adolf.

The Head of 11th Food Explore committee, Lydia Senjaya Leo, also added that in addition to increasing the value of local food ingredients, it is also expected that more young people will become familiar with the food technology science that is applied at UPH. (it)