2nd Food And Lifestyle Summer Course 2019 @ Universitas Gadjah Mada, Yogyakarta. | PUTRA International Centre (i-PUTRA)
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2nd Food And Lifestyle Summer Course 2019 @ Universitas Gadjah Mada, Yogyakarta.

From the 14th of July to the 26th of July 2019, the two of us, Nurlyana Binti Mazlan and Annati Nur Najlaa Binti Tuah, from the Faculty of Food Science and Technology, UPM, took part in the 2nd Food and Lifestyle Summer course at Universitas Gadjah Mada, Yogjakarta. The main objective of this programme was to increase awareness of the high incidence of lifestyle-related diseases which require a mindset change in society towards food as a source of nutrition and for the prevention of diseases. Students from Malaysia, Indonesia, Singapore and Thailand took part in this 12-day programme.

On the first day, we had an opening ceremony and were introduced to the itinerary of the programme by Professor Eni Hermayani, the Dean of the Faculty of Agricultural Technology. The programme started with a lecture on Indonesian Gastronomy by Professor Murdijati Gardjito, followed by a lecture by Professor Gerard Bodeker on Traditional Food Culture for Combatting Non-Communicable Diseases. After the lectures, we had a cultural ice-breaking session with all participants of the course. In the evening, there was a welcoming dinner for us at a traditional Indonesian restaurant called Pelem Golek. After dinner, we were able to mingle with all 26 participants, and had a good time performing in front of our new friends. 

On the second day, we listened to four lectures by four different lecturers.  The lectures were on Traditional Food, Ingredients, and Agro-Biodiversity in Thailand by Dr. Rajnibhas Sukeaw Samakradhamrongthai, Consumer Behaviour Over Food Diversity by Christine Hung, Geography Gastronomy of Gudeg: A Case Traditional Food and Tourism in Yogyakarta by Prof. Muhammad Baiquni and also The Role of Food as Medicine in Asian Traditional Health Systems by Prof. Gerard Budeker. After the lectures, we went to the Prambanan Temple to watch Sendratari Ramayana. On the way to Prambanan Temple, we stopped for dinner at Sendang Ayu Restaurant which was located just seven minutes away. We certainly learnt a lot, not only about new scientifically researched knowledge on the topic, but also about Indonesian history and culture that we had previously only read in books. It was amazing.

Image: Culture Night at Candi Prambanan


On the third day, we listened to three more lectures, on Potency of Asian Fermented Foods Development by Professor Sirinda Yunchalard, on Functional Food Development of Local Resources by Professor Eni Hermayani, and also on Canning of Traditional Food by Dr. Asep Nurhikmat. We were then allowed free time, which we spent by going to Malioboro Street with our fellow Indonesian friends to experience nightlife in Yogjakarta.

On the next day, we went on a field trip to a Salak fruit plantation at Agrowisata Salak, Sleman, to visit the plantation and learn about the gastronomy of Salak. At the plantation, we learnt how to make an Indonesian traditional delicacy called “Bakpia” which has Salak jam inside it. We were able to see how the Salak fruit is commercialised, by using it to make a local product. We then went to a mushroom-based restaurant called “Jejamuran”, which literally translates to mushroom, to have lunch and to listen to a lecture on Food Tourism as an Emerging Tourism by our very own Professor Dr. Muhammad Shahrim Bin Abdul Karim. We also had the opportunity to visit the mushroom “plantation” where they breed a lot of mushroom species for varied reasons. We were each given a bag of mushrooms for us to grow them on our own!


Image: At Salak Plantation.


On the 5th day, we had three more lectures, on Technology Application to Process Foods in the term of Halalan-Thayyiban by Dr Mohd Dona, on Health Effect of Traditional Food by Dr. Lily Arsanti Lestari, and on Halalan-Thayyiban Food Lifestyle and Its Relevance with General Food Requirements by Dr Saroja Dorairajoo. Interestingly, Dr Saroja is an atheist who studies the Quran to learn about the concept of Halalan Thoyyiban. 

Image: Field trip, cocoa plantation.

On the 6th day, we were very excited because it was a weekend day, and we listened to an amazing forum involving Dr. Wening Udasmoro, Dr. Budiadi and Professor En Harmayani. They discussed on the topic of food science in forestry, and the benefits we can get from the forest. In the evening, we had a Master class led by the celebrity chef, Dr Kamal, who is also the President of Singapore Halal Culinary. We were introduced to the challenges and practices in Halal Food Preparation. We also learnt how to cook duck breast with potato puree and Onde Onde crème bulee.

On the next day, we went on a field trip to Chocolate Nglanggeran.  There, we learnt a lot about the cocoa plantation. We learnt from the supervisor about the fermentation of cocoa seeds, a necessary step in the process of making chocolate. We then had a discussion session at Rumah Jawa. Rumah Jawa is the traditional house of the Javanese ethnic group. We were very impressed by the beautiful and unique features of the house which was made from recycled wood.


Image: Master Cooking class

On the 8th day, we listened to a lecture by Dr Gai Mitwichan who introduced us to the Muslim/Javanese food in Thailand. We were very lucky because we had the opportunity to taste Thai Muslim food, and to learn about increasing community awareness of traditional food and its value as a tourist attraction.  We also learnt about the advance extraction method in food analysis.

On the 11th day, we went on our last field trip, to a traditional Jamu Maker at Kiringan, Bantul. We gained new knowledge on how to make jamu from tamarind and turmeric. We also listened to a lecture by Dr. Unnikhrisnan on “Indigenous food systems in promotion of health with an ayurvedic (India) perspective”. In the evening, we had a discussion session on the course project.

On the last day, we gave the final presentation for the course evaluation. We submitted a review of the course and the project’s networking to the committee. We had a wonderful Gala Dinner that night which included the awarding of the course certificates to the participants and the closing ceremony for the course. 

We have gained a lot from this study experience, which was given to us through the mobility programme.  The experience has enriched our studies at UPM, and has strengthened our passion for our area, Food Science and Technology.  This summer course has certainly increased our knowledge and enriched our experience, and will hopefully help us to become successful food science and technology students. We are very glad to get to know and to have learnt the tradition and culture of the people of Yogyakarta, especially their traditional food.


Prepared by:  Nurlyana Binti Mazlan and Annati Nur Najlaa Binti Tuah, Faculty of Food Science and Technology.
Edited by: Noritah Omar





Date of Input: 03/10/2019 | Updated: 06/07/2020 | sitiafiqah


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