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, 24 May 2026
Elen has been selected as one of the finalists in the prestigious Falling Walls Lab 2026, an international innovation pitching competition that brings together emerging innovators to present breakthrough ideas that address global challenges.
137 applications from Indonesia were received for The Falling Walls Lab Indonesia 2026. After a rigorous selection process, only 21 finalists were chosen to deliver a concise three-minute pitch showcasing innovative solutions and challenging conventional thinking. The final event was successfully held on 21 May 2026 at Universitas Islam Indonesia in Yogyakarta, gathering inspiring and dynamic innovators from diverse academic backgrounds. The competition highlighted forward-thinking ideas and impactful innovations aimed at solving real-world problems. The DAAD Regional Office Jakarta organized this event in partnership with Universitas Islam Indonesia and EURAXESS. This event is part of the global Falling Walls Lab network, which fosters warm discussions among science, innovation, and society.
Elen’s achievement as a finalist reflects her dedication, creativity, and commitment to developing innovative ideas with meaningful societal impact. Her participation in this international platform demonstrates excellence in innovation and contributes to strengthening Indonesia’s presence in the global innovation ecosystem.
Congratulations to Elen on this outstanding accomplishment and for representing innovation and academic excellence at the international level.
PSTHP, 07 May 2026
The exchange program in “International Coffee Science, Processing and Industry (ICOSPI) 2026” with Mahasarakham University (MSU) students ends its first project. MSU students will be transferred to the other departments for the next projects. The focus of the project given by THP is to equip MSU students with robust skills and competencies in coffee processing, production, and sales, so they can consider their future careers in coffee.
In the presentation session, MSU students showed outstanding performance, and they showed broad perspectives. Sirikan Songsert took a particular discussion on the structure of coffee berries and beans; Kanlayanee Butsart presented coffee pulping and washing; Warissara Sawangprueg presented coffee roasting; Chonticha Gosakul presented coffee grinding; Taradol Nasoongchon presented the result of the color of ground coffee; and Pavena Boodsan presented the result of sensory evaluation of brewed coffee.
“We were eager to learn more and more to gain a stronger foundation in coffee science because it is a timely topic in the current global market. We noted that the roasting method determined the color of the coffee powder, in which dark roasting exhibited the darkest powder as indicated by lightness, redness, and yellowness values,” Chonticha said. “Brewing a medium-roasted coffee demonstrated medium body, caramelized sweetness, and balanced bitterness based on a cupping score test,” Warissara added.
The presentation concluded with testimonials from MSU students.
“An unforgettable week with amazing students! Wishing you the absolute best on your new path ahead. Cheers to the future!” Kanlayanee said.
“The teacher and others helped me gain a comprehensive understanding of coffee science and other insights,” Sirikan said.
“There are lots of things we learned from this program. We hope this program can be continuously held to inspire others,” Warissara said.
“Thank you for sharing many things with us. We also stepped out and explored coffee production in a real industry, and this insight will be valuable to our future,” Chonticha said.
“Thank you very much. Here was our chance to look out from upstream to downstream coffee processing. We went to some places that were inspiring and insightful. It has made lifetime memories,” Taradol said.
“From this program, we gained fresh perspectives on the coffee and cookie industries. This was the best way to learn something by immersing ourselves in industrial levels,” Pavena said.
NEW ANNOUNCEMENT !!
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