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.
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NEW ARTICLE
PSTHP, 20 September 2026
The Study Program of Agricultural Product Technology (THP) at Universitas Jember (UNEJ) strengthened its commitment to community empowerment and international collaboration by conducting an International Community Service Program at UD Sumber Madu, Jember.
Carrying the theme “Glocal Innovation in Tape Crackers: Transforming a Local Fermented Food into a Global-Ready Product,” the program focused on exploring the potential of tape—a traditional Indonesian fermented food—as a basis for innovative food products with broader market potential. The community service program brought together THP lecturers, THP students, international and national experts, industry representatives, and local community members from Kaliwates Sub-district, Jember. The activity featured Prof. Takuya Sugahara from Ehime University, Japan; Prof. Dr. rer. nat. Andri Frediansyah from PRTP BRIN; and Ir. Mukhlis Bahrainy from Pachira Group.
The participation of experts from different institutions provided a valuable opportunity for knowledge exchange and discussion on how local food resources can be developed through scientific, technological, and entrepreneurial approaches. The international dimension of the program also highlighted the importance of connecting local food traditions with global perspectives. Through the concept of “glocal” innovation, THP UNEJ seeks to demonstrate that traditional food products can retain their local identity while being adapted to meet broader expectations in terms of product innovation, quality, food safety, packaging, and market readiness.
The program at UD Sumber Madu also served as a platform for interaction between academics and the local community. Participants from Kaliwates Sub-district had the opportunity to engage directly with experts and gain insights that could support the development of local food products and small-scale food businesses. For THP UNEJ, the activity represents more than community service. It reflects the study program’s commitment to bridging academic knowledge, local food heritage, industry expertise, and international collaboration to create meaningful contributions to society.
By transforming a traditional fermented food into an innovative product with global aspirations, the program demonstrates how local wisdom and scientific innovation can work together to build future-oriented food products.
PSTHP, 19 September 2026
The Study Program of Agricultural Product Technology (THP) at Universitas Jember (UNEJ) hosted the International Food Seminar of Future Food 2030 on September 19, 2026, bringing together academics, researchers, industry leaders, and food professionals to discuss emerging developments and challenges in the global food system.
Held at the Auditorium, 5th Floor, Soedjarwo Building, UNEJ, the seminar carried the theme “Advancing Food Systems: Scientific Approaches to Enhance Global Food Challenges for a Sustainable Future.” The event also highlighted the sub-theme “Future Food 2030: Next-Generation Ingredients, Advanced Processing, Functional Foods, and Food Safety for a Sustainable World.”
The international seminar featured six distinguished speakers representing academia, research institutions, industry, and professional organizations. They included Prof. Takuya Sugahara from Ehime University, Japan; Ir. Mukhlis Bahrainy, CEO of Pachira Group; Prof. Dr. rer. nat. Andri Frediansyah from PRTPP BRIN; Prof. Ir. Achmad Subagio, M. Agr., Ph.D., from THP UNEJ; Prof. Dr. Yuli Witono, S.TP., M.P., from THP UNEJ; and Dr. Triana Lindriati, S.TP., M.P., from PATPI Jember.
The seminar provided a platform for participants to gain insights into the future direction of food science and technology, particularly next-generation food ingredients, advanced food processing, functional foods, and food safety. Discussions also emphasized the importance of scientific and technological approaches in addressing increasingly complex global food challenges while supporting sustainable food systems. The participation of Prof. Takuya Sugahara from Ehime University, Japan, further strengthened the international dimension of the event and provided an opportunity for academic exchange between UNEJ and international researchers.
Through the International Food Seminar of Future Food-2030, UNEJ reaffirmed its commitment to fostering knowledge exchange, interdisciplinary collaboration, and international academic engagement in food science and technology. The event is expected to contribute to strengthening partnerships among universities, research institutions, industry, and professional organizations in developing innovative and sustainable solutions for the future of food.
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