Future Innovation of the Food Industry
On 22nd September 2016, Universitas Prasetiya Mulya conducted Insightful Talk on Food Business: Recent Advances in Food Technology seminar with two esteemed keynote speakers: Prof. Cordelia Selomulya (Chemical Engineering Professor at Monash University, author of 4 book chapters and more than 115 journals, holder of 2 provisional patents), and Prof. Nicolas Georges (Director of Food Innovation Centre at Monash University). This seminar is attended by 25 food and business technology practitioners and more than 100 business students.
It was predicted in 2050 as the overall world’s temperature increases, there would be a significant decrease in the production of 8 African and South Asian staple food, as well as a decrease in production of fisheries. Besides that, it has also been recognized that there would be 9 million people living in metropolitan cities thus, causing an increase in the demand for food. With this information in mind, this seminar is held in order to increase our society’s awareness on the importance of food technology in today’s era.
From this seminar, we are able to know that the world of food technology is currently 95% focused on engineering, manufacturing, market, and distribution meanwhile we’re supposed to be focused on insight, inspiration, understanding, design, and development of food technology as well. Because of this, Prof. Selomulya and Prof. Georges shared the newest innovation in food technology especially in the dairy industry in Australia with a hope that it would give insights to food industries in Indonesia.
Food Business and Technology at Universitas Prasetiya Mulya
With the needs to develop nutritive, edible, and accessible food products in the society, Universitas Prasetiya Mulya has opened up Food Technology major this year. This program focuses on studying about food engineering, food process engineering, and manufacturing of food product prototype. The aim of this program is to generate graduates who master the field of food technology that have knowledge and skills in the production of food technology, development of new food products, and commercialization of food products. This program is fully supported by our large network of domestic and international community, research institution, as well as university partners.