10/07/2025 Article, Science, Technology, Engineering & Mathematics
Food Technology is a study programme that focuses on the production, preservation, quality control, as well as research and development of food products. It can also be understood as a science that ensures a community’s food security and access to safe food that meets quality standards. The growth of the Food & Beverage (F&B) industry in today’s digital era not only requires businesses to be responsive to changes, but also encourages the emergence of various interesting and creative innovations. The increasingly dynamic consumption trends—demanding practicality, health, and unique flavours—open up vast opportunities for the younger generation to continuously innovate in the food sector.
This has also become the concern of various educational institutions, including the Food Technology Programme at Universitas Pelita Harapan (UPH), which consistently supports students in developing innovative food ideas and products through a scientific and practical approach. Through various projects and practicum activities, students are not only equipped with knowledge in food analysis and processing, but are also given the space to develop creativity in creating products that are competitive in the market. One of the results of this learning process is food product innovation that not only carries nutritional value but also offers uniqueness in appearance, texture, and even presentation concepts.
Berikut merupakan contoh 10 hasil dari Food Processing and Innovation:
1. Plant-Based Meat (Beyond Meat, Impossible Burger)
Plant-based food innovations are becoming the solution of the future, especially in addressing sustainability and health issues. Products such as Beyond Meat and Impossible Burger use ingredients like pea protein, soy, and mushrooms that are processed to mimic the texture and taste of beef. The advantages are not only nutritional, but also environmental—reducing carbon emissions and high water use associated with conventional livestock farming. With flavours increasingly close to real meat, these products have become popular among global consumers.
2. Lab-Grown Meat (Cultured Meat)
Lab-grown meat, or meat cultivated from animal cells in a laboratory, is a revolutionary breakthrough in the food industry. Without slaughtering animals, this meat is developed from animal cells cultured in sterile, controlled conditions. UPSIDE Foods is one of the pioneers, successfully producing cultured chicken meat. In addition to being ethical and environmentally friendly, this technology promises higher quality control and the potential for mass production with minimal ecological impact. It marks a major step towards a more sustainable and humane food system.
3. 3D-Printed Food
3D food printing technology enables the creation of unique food shapes and personalised nutrition. From artistically shaped pasta to plant-based steaks with realistic fibres, 3D-printed food opens opportunities in culinary arts, healthcare, and even space travel. The printing process allows precise control over ingredients, texture, and taste, while improving efficiency in raw material use. Beyond its visual appeal, 3D-printed food also addresses special dietary needs such as allergies, intolerances, or customised calorie intake.
4. Edible Insects (Cricket Protein Bars)
Insects are now recognised as an efficient, environmentally friendly alternative protein source. Crickets, mealworms, and other insects are processed into protein-rich flour used in products such as protein bars and healthy snacks. Their high protein, low fat, and vitamin- and mineral-rich profile makes edible insects an innovative solution for global food security. In addition, insect farming requires far less land and water than conventional livestock, making it a sustainable option worth considering.
5. Vegan Cheese from Microbial Fermentation
Vegan cheese is being transformed through microbial fermentation technology. Moving beyond nuts, products like those developed by Perfect Day use microbes engineered to ferment and produce milk proteins. The result is cheese with a texture and taste similar to dairy-based cheese, but completely free of animal ingredients. This process is not only ethical and more environmentally friendly, but also suitable for consumers with lactose intolerance. With satisfying flavours, these products bridge the gap between taste and sustainability.
6. UV-Treated Freshness Foods (Apeel)
Natural coating technologies, such as those developed by Apeel, enable fruits and vegetables to stay fresh longer without chemicals. Made from plant-based compounds, the thin layer protects produce from moisture loss and oxidation, doubling shelf life. This approach keeps food fresh on shelves for longer and significantly reduces food waste. The technology is particularly relevant in today’s digital and urban era, where food distribution takes longer and efficiency is key.
7. Algae-Based Food (Spirulina Snacks)
Algae such as spirulina and chlorella are emerging as future food ingredients thanks to their high protein, antioxidants, and essential nutrients. Products such as spirulina chips and algae-based smoothies are now being developed as nutritious superfoods. Besides being highly nutritious, algae production requires minimal land and water, while also absorbing carbon dioxide during growth. Algae-based foods offer sustainable solutions for the healthy lifestyles increasingly favoured by urban communities, especially those who are environmentally conscious and physically active.
8. Molecular Gastronomy Desserts (Spherification, Foams)
Molecular gastronomy is a culinary art that combines science with creativity. Techniques such as spherification—creating liquid spheres that resemble fruit caviar—and foaming with gelatin or lecithin result in desserts with unique appearances and sensations. These innovations are not only visually striking but also spark curiosity among consumers. Many fine dining restaurants and pastry artists use these techniques to create unforgettable dining experiences—an embodiment of innovation that emphasises flavour exploration and aesthetics.
9. Personalised Nutrition (Huel, Soylent)
Meals designed to match individual nutritional needs are becoming increasingly popular. Products such as Huel and Soylent offer convenient meal replacements with complete nutrition—carbohydrates, proteins, fibre, vitamins, and minerals—in a single serving. This technology allows consumers to choose formulas tailored to their lifestyle, allergies, or health goals. In a fast-paced, busy world, personalised nutrition is an ideal solution for maintaining a healthy diet without hassle, while avoiding over- or under-consumption of key nutrients.
10. Upcycled Food (Regrained, Coffee Flour)
Upcycled food innovations repurpose by-products from food production into new, nutrient-rich products. For example, spent grain is turned into healthy flour by Regrained, while coffee husks are transformed into coffee flour. This concept not only helps reduce food waste but also creates new functional products with market value. The trend is growing alongside rising awareness of sustainability and circularity in the food industry. With such innovations, every by-product becomes both a business opportunity and an ecological solution.
Food Technology (or Food Engineering) at UPH aims to prepare students for success both in the F&B business sector and in the development of food science and technology. Graduates of this programme earn the title Bachelor of Agricultural Technology (S.T.P.).
Although it focuses on Food Technology development, this programme offers two specialisations students can choose from:
Food Business & Entrepreneurship
This specialisation is designed to produce future food entrepreneurs who can apply technology while managing food businesses that appeal to society. The curriculum is carefully tailored so that students master food-related competencies while also gaining strong business skills.
Food Processing & Innovation
This specialisation focuses on developing food products through processes and technology to create innovations that support food security.
Up-to-Date Learning Materials
The subjects offered are current and relevant to today’s context, including topics on technology, social media, online business, and more.
National & International Standard Curriculum
The curriculum follows both national standards, set by the Indonesian Association of Food Technologists (PATPI), and international standards, through the Institute of Food Technologists (IFT, USA).
English-Taught Classes
In addition to Indonesian-taught classes, UPH Food Technology also provides English-taught classes, preparing graduates for the global food industry. Students in this programme have two options:
Dual Degree with International Partner University
Students have the opportunity to join the Dual Degree Programme with the University of Newcastle (UoN), Australia, earning both the S.T.P. (Bachelor of Food Technology) and the BFSHN (Bachelor of Food Science and Human Nutrition).
Fully Equipped Laboratories
UPH provides laboratories for chemistry, microbiology, food quality control, food processing, and food research & innovation, supporting both teaching and research activities.
Outstanding Achievements in National and International Competitions
The Food Technology programme has achieved success in various inter-university competitions at regional and national levels, and has even represented Indonesia and won the Food Quiz Bowl, an ASEAN-level competition. The programme also continuously sharpens students’ innovation skills by hosting annual flagship events such as Food Explore.
Experienced and Professional Lecturers
UPH has a strong teaching staff from diverse food-related fields, with both academic and industry experience. For the Food Business & Entrepreneurship specialisation, students are also taught by professionals from the UPH Business School and industry experts.
Competent and Ethical Graduates
UPH Food Technology graduates have proven themselves highly competent and professional in the food business sector—whether in corporations or personal ventures. Many alumni have become successful young entrepreneurs and trusted managers in leading food industries.
Courses in the Food Business & Entrepreneurship Specialisation:
Achievements of UPH Food Technology Students:
Achievements of UPH Food Technology Students:
Career Prospects for Food Technology Graduates:
Successful Food Technology Alumni in the Workforce
Come and choose the Food Technology Programme at UPH, and equip yourself to become a skilled food entrepreneur!
Through its Food Technology graduates, UPH is committed to producing competent, excellent, and ethical food business professionals who can make a real contribution in education and community service. At UPH, students are prepared to become future leaders who make an impact.
Join us and feed the world through technology and business in the food sector.
✨ Join UPH’s Food Engineering Program! ✨
UPH is committed to producing competent, excellent Food Technology graduates who are ready to contribute meaningfully in education, industry, and community service. At UPH, students are prepared to become The Next Great Achiever. For more detailed information about this programme, Register now (click here).
Don’t miss the chance to be part of UPH’s Food Technology family! 🎓 Special tuition fee discounts are available for new enrolments—so why wait? Register now (click here).
📞 Contact our Student Consultant at 0811-1057-7765 for more information!
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