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, 27 June 2026
The Study Program of Agricultural Product Technology (THP) at Universitas Jember (UNEJ) is celebrating a major academic milestone. Ahmad Nafi’, a prominent lecturer from THP, has officially earned his doctoral certificate in agricultural science from UNEJ.
Far from just an academic exercise, Dr. Nafi’s doctoral research tackles a critical, real-world challenge in global food logistics and safety: meat adulteration.
Sniffing Out Food Fraud with AI and Sensors
Meat adulteration—the illegal mixing of high-grade meats with cheaper, unauthorized, or non-halal alternatives—is a growing concern for consumers and regulatory bodies alike. Traditional laboratory testing takes days and requires expensive chemical procedures.
Dr. Nafi’s breakthrough utilizes an electronic nose (e-nose) system designed to mimic the human sense of smell but with mathematical precision. By utilizing highly sensitive gas sensors—specifically the MQ3 and MQ5 arrays—the system can instantly detect the subtle, volatile organic compounds (aroma profiles) given off by different meat types.
How it works: The MQ3 and MQ5 sensors capture specific gas molecules evaporated from a meat sample. The unique "aroma fingerprint" is then analyzed to determine if the meat is pure or has been tampered with.
Why This Matters
This technology paves the way for rapid, non-destructive, and low-cost meat screening at checkpoints, traditional markets, and processing plants.
With this new doctoral expertise, UNEJ strengthens its position at the forefront of agricultural technology, proving that local academic research can deliver global solutions for food integrity.
PSTHP, 24 June 2026
Stepping away from textbooks and traditional classrooms, around 150 students from the Study Program of Agricultural Product Technology (THP), Universitas Jember (UNEJ), embarked on an exciting, hands-on educational field trip to the historic Wonosari Tea Plantation (Kebun Teh PTPN XII Wonosari) in Lawang, Malang Regency, on June 22, 2026. This trip is a part of the learning program of the Teknologi Pengolahan Hasil Perkebunan (TPHP) course.
Situated on the misty slopes of Mount Arjuno, the agro-tourism site provided the perfect backdrop for students to connect with nature while learning about agriculture, history, and industrial production firsthand.
From Leaf to Cup: A Deep Dive into Production
The day began with a guided tour through the lush, sprawling tea fields. Students had the unique opportunity to interact with local tea pluckers, learning the precise technique of harvesting only the finest "two leaves and a bud."
The learning experience deepened as the group moved into the processing factory. Inside, students witnessed the transformation of raw leaves into high-quality black tea through five critical stages:
Withering (Layu): Reducing moisture content in the fresh leaves.
Rolling (Giling): Breaking leaf cells to release essential oils.
Fermentation/Oxidation: Developing the tea's distinct flavor and dark color.
Drying (Pengeringan): Preventing oxidation and preserving the quality.
Sorting: Grading the final product by size and quality for export and local markets.
Fun, Bonding, and Fresh Mountain Air
It wasn't all work and no play. After the educational factory tour, the students headed up to the playground site and walked along the iconic wooden tea bridge. The panoramic views offered the perfect opportunity for group photos and digital storytelling. To wrap up the day, the students enjoyed team-building activities and a warm tea-tasting session, experiencing the fresh flavor of Lawang's finest brew.
"This field trip really brought our science and social studies lessons to life," said Fahmi, the leader of this field trip. "Seeing how a simple plant supports a whole local economy and learning the chemistry behind fermentation is something we couldn't fully experience just by reading a book."
This successful field trip highlights the TPHP team's ongoing commitment to experiential learning—proving that sometimes, the best lessons are found out in the field.
NEW ANNOUNCEMENT !!
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