Shaping Innovation for Global Food and Agricultural Challenges
Global challenges in food and agriculture, both scientific and technological, continue to demand bold ideas, cutting-edge innovations, and future-ready human resources. Higher education institutions play a strategic role in responding to these challenges by building strong foundations in knowledge, technology, and skills, while advancing adaptive, creative, and globally oriented mindsets.
The Agricultural Product Technology (THP) Study Program at the University of Jember is committed to developing excellent graduates and impactful research that contribute to sustainable food systems and agricultural innovation. We actively facilitate international exposure for our teaching staff and students through academic mobility, research collaboration, and overseas learning experiences at leading national and international universities. This global engagement strengthens adaptability, enhances academic quality, and drives innovation in teaching and learning amid rapid technological transformation.
Our study program conducts a wide range of innovative and competitive research addressing real-world challenges in food and agricultural technology. Beyond academic competition, we place strong value on knowledge exchange, interdisciplinary collaboration, and the integration of diverse perspectives. We encourage industry practitioners, communities, and policymakers to benefit from and apply our research outcomes to create tangible societal impact. We firmly believe that high-quality research is a key instrument in combating hunger and advancing food security, in line with the mission of the Food and Agriculture Organization of the United Nations.
Addressing global food challenges is a long-term endeavor. However, through strategic partnerships with food industries, research institutions, government agencies, universities, and other stakeholders, we are confident in our ability to deliver meaningful solutions. We warmly invite partners from around the world to collaborate with us through student exchange programs, joint research initiatives, community service projects, and other innovative academic activities.
Excellence is our priority. Collaboration is our strength. Innovation is our future.
Warm regards,
Lailatul Azkiyah, S.TP., M.P., Ph.D.
Why choose us?
This achievement reflects our unwavering commitment to academic excellence, high-quality research, and impactful community service. By adhering to the highest educational standards, THP-UNEJ provides a credible and reliable Bachelor’s Program in agricultural product technology, ensuring our graduates are well-prepared to meet the challenges and demands of the agricultural industry.
The Study Program of Agricultural Product Technology successfully gained international accreditation from the Accreditation Institute for Engineering, Computer Sciences, Natural Sciences, Mathematics, or ASIIN, in June 2025. This accreditation will remain valid until September 2030. The ASIIN accreditation demonstrates our commitment to providing academic services and facilities that meet international standards. Additionally, we have fostered strong collaborations with food and agricultural industries to achieve this accreditation. This accomplishment enhances the global recognition of our study program.
What alumni say?
Our Gallery
NEW ARTICLE
PSTHP, 01 August 2026
The Faculty of Agricultural Technology (FTP) of Universitas Jember (UNEJ) and the Research Center for Food Technology and Processing of the National Research and Innovation Agency (PRTPP BRIN) have officially established a strategic partnership by signing a Memorandum of Understanding (MoU). The agreement marks a significant milestone in strengthening research collaboration and expanding innovation opportunities in food science and agricultural technology.
The MoU was signed by the Head of PRTPP BRIN, Satriyo Krido Wahono, S.T., Ph.D., and the Dean of FTP UNEJ, Dr. Sri Wahyuningsih, S.P., M.T., IPM., ASEAN Eng. The collaboration reflects the shared commitment of both institutions to accelerate scientific research, technological innovation, and knowledge exchange to address current and future challenges in the food and agricultural sectors.
Through this partnership, PRTPP BRIN opens extensive opportunities for FTP UNEJ lecturers and researchers to participate in collaborative research across a wide range of strategic topics. These include carbohydrate and starch modification, alternative protein technology, postharvest technology, coffee product development, cacao product development, palm-based product development, milk biotechnology and sustainable animal products, meat technology and innovative proteins, fish-based product development, blue food, edible bird's nest research, phytonutrients and nutraceuticals, food probiotics and bioprocesses, functional food formulation and technology, commercial sterile packaging, intelligent and sustainable packaging, advanced food preservation, food safety, and food authentication and halal detection.
The collaboration is expected to encourage interdisciplinary research that produces innovative solutions with tangible impacts on the food industry and society. By combining the research capacity of FTP UNEJ with the advanced facilities and expertise of PRTPP BRIN, both institutions aim to generate high-quality research outputs, strengthen technology transfer, and contribute to Indonesia's sustainable food security.
The signing of the MoU represents more than a formal agreement—it serves as the foundation for long-term collaboration to advance science, foster innovation, and support the development of sustainable food technologies that benefit Indonesia and the global community.
PSTHP, 30 July 2026
The Study Program of Agricultural Product Technology (THP) Universitas Jember (UNEJ) organized a curriculum evaluation sharing session by inviting an industry representative and distinguished alumnus, Mukhlis Bahrainy, CEO of Pachira Group. The event aimed to gather industrial perspectives to ensure that the newly developed Curriculum 2025 remains relevant to the needs of the food industry and the future workforce.
Curriculum 2025 is the latest revision of the previous Curriculum 2019. It has been developed in accordance with the Minister of Education, Culture, Research, and Technology Regulation (Permendikbud) No. 3 of 2024 concerning the National Standards of Higher Education. As an ASIIN-accredited study program, THP has adjusted several curriculum components, including increasing the number of internship credits to strengthen students' industrial experience. In addition, the curriculum incorporates the mandatory course Industrial Agriculture, which aligns with Universitas Jember's vision and mission to support agricultural development and innovation.
As part of the curriculum revision process, input from stakeholders is essential to ensure that graduates possess competencies that meet industrial expectations. Therefore, the sharing session provided an opportunity for faculty members to discuss curriculum content directly with an industrial leader who has extensive experience in the food ingredient sector.
Mukhlis Bahrainy is the CEO of Pachira Group. Through one of its subsidiaries, PT Pachira Distrinusa, the company has been producing high-quality food ingredients since 1997. Its product portfolio includes reconstituted capsicum oleoresin, compounded sweeteners, garlic oil, compounded monosodium glutamate (MSG), compounded chili powder, and various other food ingredients widely used in the food manufacturing industry.
During the sharing session, Mukhlis highlighted several competencies that are increasingly important for graduates entering the food industry. He emphasized the indispensable roles of chemistry and biochemistry in understanding food ingredient functionality and product development. He also introduced participants to the production process and applications of sucrose esters as emulsifiers in food emulsion systems, demonstrating how scientific principles are translated into industrial applications.
Another topic discussed was the importance of scaling up research from laboratory experiments to commercial production. According to Mukhlis, many promising innovations fail to reach the market because researchers often overlook the challenges associated with industrial-scale manufacturing. Therefore, students should be equipped with knowledge not only in research methodology but also in process optimization, commercialization, and industrial implementation.
Mukhlis also underlined the strategic role of the Food Ingredients course as a fundamental subject in developing innovative food products. He illustrated this with an example from noodle product development, where food technologists must design noodles that remain firm and do not absorb excessive water during serving while still swelling appropriately during digestion to ensure desirable eating quality and functionality.
In addition, he emphasized the importance of strengthening students' understanding of engineering principles. For example, the physics course should be delivered through team teaching to ensure students thoroughly comprehend concepts such as dry-bulb and wet-bulb temperatures, which are essential in food processing operations, including drying, refrigeration, and environmental control.
The sharing session provided valuable insights for refining Curriculum 2025, ensuring that the learning outcomes, course content, and graduate competencies are well aligned with current industrial demands. Through continuous collaboration with industry partners and alumni, the THP UNEJ remains committed to producing graduates who are academically excellent, professionally competent, and well prepared to contribute to the advancement of Indonesia's food industry.
NEW ANNOUNCEMENT !!
Social Media
Facebook page : Teknologi Hasil Pertanian UNEJ
Instagram : @thp_unej_official
Tiktok : @thpunej_official
Address: Jalan Kalimantan No. 37, Kampus Tegalboto, Jember, Jawa Timur, 68121, Indonesia