The 6th day of the 5th Smart Agro-industry Summer Course was held successfully on August 12th, 2023. On this day, two national and two international speakers participated in online lectures. The first session was by Prof. Dr. Eng. Kuwat Triyana, M.Si., from the Faculty of Mathematics and Natural Sciences UGM and Anggoro Cahyo Sukartiko, S.T.P., M.P., Ph.D. as the moderator. The next session was by an Indonesian researcher from the Research Center for Food Technology and Processing, National Research and Innovation Agency (NRIA – BRIN), Dr.rer.nat. Andri Frediansyah, S.Si., M.Sc. and moderated by Imam Bagus Nugroho, S.Si., M.Sc. The afternoon session continued with talks of Prof. Kune-Muh Tsai from the National Kaohsiung University of Science and Technology. The moderator on duty was Moh. Wahyudin, S.T.P, M.Sc. The closing session was a lecture by Dr. Edita Jurak from the Faculty of Science and Engineering, The University of Groningen, while Imam Bagus Nugroho, S.Si., M.Sc. led the discussion.

The topic of Prof Kuwat’s lecture was Smart Sensors Technology and Development for Implementation in Agro-Industry. He started his explanation by introducing one of Universitas Gadjah Mada’s great inventions during the COVID-19 pandemic, GeNose, the sensor technologies for detecting COVID-19 patients. After that, he tried to explain the working principle and the application of the electronic tongue (e-tongue) and elaborated it well on the food system, as the technology is a versatile tool in food analysis, enabling accurate and objective assessment of taste and flavor attributes. The applications extend across quality control, safety monitoring, product development, authenticity verification and even environmental analysis.

The lectures on the 6th day were not only about artificial intelligence technologies and e-tongue, but they were also about food microbiology and biotechnology. The next session was by Dr.rer.nat. Andri Frediansyah, S.Si., M.Sc. on Food Processing Using Microbes: From Lab to Industry. To give a basic understanding, he explained the basic concept of microbiology and the role of microorganisms in food fermentation as one of the oldest methods for transforming and preserving food in the industry. In addition, he also explained the challenges that probiotics had to face as fermentation products with high levels of demand. The microbial revolution in the food industry using cutting-edge omics technologies has been the way of overcoming the challenge of expansion from lab to industrial scale.

The first of two last sessions after lunch break was a lecture by Prof. Kune MuhTsai on Supply Chain Innovation for Sustainable Food Logistics. He brought up the challenges from farm to table to serve fresh food without losing food and producing waste. Although the lecture was not straightforward to the core of the topic, he tried firstly to give the basic concept of temperature control and cold storage. The cold storage concept was considered good ammunition for innovation creation. He also talked about the regulation and food safety aspect to ensure that the food from this supply chain can sustain. The session ended with study cases prepared by the professor to build up the way of thinking and applicable solutions for the supply chain in food logistics.

The last session for the 6th day of the 5th Summer Course was another scope of microbiology and biotechnology for industrial implementation. The title was Plant Biomass-based Product Engineering by Microbial Enzymes Application, delivered by Dr. Edita Jurak. There were three main parts of the lecture: first, microbial gene clusters that work together in concert to degrade and modify complex polymers (biomass and plastic). She elaborated further on degrading polymers that require simultaneous microbial gene expression for enzymatic catalysis. She ended her session by giving examples of sources of novel enzymes for biocatalysis.

The 5th day of the 5th Smart Agroindustry Summer Course was held successfully on August 11th, 2023. On this day, one national speaker and three international speakers participated to give an online lecture. The first session was presented by Riza Arief Putranto, PhD from Indonesian Research Center for Biotechnology and Bioindustry and the discussion was led by Inasanti Pandan Wangi, S.T as the moderator. The next session was presented by a Indonesian researcher who work at Research Institute for Humanity and Nature (RIHN) Japan, Andi Patiware Metaragakusuma, Ph.D and moderated by Megita Ryanjani Tanuputri, S.T.P., M.Sc., Ph.D. The afternoon session then continued with Prof. Tsai-Chi Kuo from National Taiwan University of Science and Technology as the speaker and the discussion was moderated by Thalia Naziha, S.T.P., M.Sc., M.B.A. Last but not least, the interesting closure session was a lecture by Assoc. Prof. Pornthipa Ongkunaruk, Ph.D. from Kasetsart University Thailand and the discussion led by Rendayu Jonda Neisyafitri, S.T.P., M.Sc.

Today’s session started with a topic that is highly related with one of the highest Indonesian cultural plants commodities, palm tree. Riza Arief Putranto, PhD brought “Agro-Industrial Technology in Oil Palm Disease Control: The Ganoderma Experience” for the live lecture. He explained well from the basic concept about Ganoderma disease until the advanced technology that could apply to control this oil palm disease. Moreover, not only talked about the integrated pest control for Ganoderma disease and the insertion of detection technology, but he also tried to elaborate it to the future gene of planting materials. Furthermore, Mr. Riza was not only lecturing, but he left with great messages for us that remind us about how important integrated pest control is for Ganoderma, yet, it was still facing the strictly implemented challenge due to the several protocols that have to follow. Besides that, he also encouraged us to find the curative treatment for BSR/USR, even though it is tricky.

After relaxing for a while, the participants served with the next incredible session that talked about “Addressing Socio-environmental Problems by Developing Agricultural Sector: Transdisciplinary Practical Research in Gorontalo, Indonesia”. Andi Patiware Metaragakusuma, Ph.D. detailed the topics with the explanation from the introduction to RIHN and SRIREP Project. She elaborated the topic with socio-environmental problems in ASGM (Artisanal and Small-scale Gold Mining) areas. The session ended by sharing about the developing agricultural sector through transdisciplinary practical research in sorghum because the participants in Gorontalo want sorghum production to support their household economy. By this moment, she also brought up one of Indonesia’s commodities that can be alternative food diversification of rice or carbohydrate, sorghum, hence, it can be excellent food for future sustainability. Otherwise, TDCOPs (Transdisciplinary Community of Practices) sorghum challenges agricultural engineering and agro-industry for sorghum sustainability in the future.

The first of two last sessions after lunch break was a lecture session with Prof. Tsai-Chi Kuo talked about “The New Challenges and Opportunity of Sustainability”. He brought the topics up by considering the environmental threats problem. He also mentioned Sustainable Development Goals (SDGs). The session ended with study cases prepared by the professor to build up the way of thinking and making strategy for implementation of smart supply chains.

The last session for the 5th day of the 5th Summer Course was “Cold Chain Management in Agroindustry” by Assoc. Prof. Pornthipa Ongkunaruk, Ph.D. The background to this topic was due to food loss, which is also the world’s main problem. She started the explanation with shared data about food loss quantification in Thailand and tried to analyze the possible causes of food loss in a food supply chain. The lecture also connected the issue with food safety and found that the concerns of this issue is temperature, and finally brought back to the topic well by knowing that cold chain management is a great alternative to the food loss problem in agroindustry. In addition, she also elaborated the topics with the recent research and recommendations of best practices in cold chain management.

The 4th day of the 5th Summer Course was held on August 10, 2023. The Summer Course began at 07.15 and consisted of 4 sessions. The first and second session was presented by Rachma Wikandari, S.T.P., M.Biotech., Ph.D. and Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S., moderated by Stugestus Kurniawan Jati, S.T.P., M.Sc. Later, the third session was presented by Assoc. Prof. Dr. Santad Wichienchot and moderated by Inasanti Pandan Wangi, S.T. and lastly the fourth session was presented by Shivani Pathania, Ph.D and moderated by Ashri Nugrahini, S.T.P., M.Sc.

The Role of Filamentous Fungi in Advancing the Development of Sustainable Circular Bioeconomy was the topic that was presented by Rachma Wikandari, S.T.P., M.Biotech., Ph.D. in the first session. She presented the various benefits of filamentous fungi. Filamentous fungi are usually used in foods such as tempeh, soy sauce, natto, miso, blue cheese and others. In addition, filamentous fungi can be used to make mycoproteins. Mycoprotein is an alternative, nutritious protein source with high fiber content and meat-like texture made from a fungal mycelium. In the future, mycoprotein can be used as a meat analogue.

After the first session ended, it was followed by showing videos about chocolate and some Indonesian food. The video playback lasted about 30 minutes. After watching the video, the participants joined a breakout room, which consisted of 12 groups. In the breakout room they had a discussion about the video.

The second session was held at 10 am. The topic for the second session was The Role of Microorganisms in Food Biotechnology and Human Health: Lactic Acid Bacteria. In this session, Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. presented about lactic acid bacteria. Lactic acid bacteria are gram-positive bacteria that produce lactic acid during their metabolism. In the process of metabolism, lactic acid bacteria convert sugar into lactic acid, causing food products to turn sour and fermented. These fermented foods give a benefit for human health. Some of the benefits are improved digestibility, improved nutritional value, improved lactose utilization and others. In the future, lactic acid bacteria can be utilized for human health.

After a break, the 5th Summer Course was continued with the third session. Third session presented by Assoc. Prof. Dr. Santad Wichienchot. The topic of the third session was Innovative Technology for Developing Functional Food from Local Resource. In this session, Assoc. Prof. Dr. Santad Wichienchot explained about several technologies to improve functional food.

The fourth session was presented by Shivani Pathania, Ph.D. Circular Approach to Food Packaging: Recycable to Compostable was the topic in this session. Shivani Pathania, Ph.D explained about packaging in food. As we know, when buying food we certainly got the packaging, but the packaging can be a problem. Packaging can cause damage to the environment because it becomes pollution. A solution that can be done to overcome the problem of waste pollution from packaging is to make it biodegradable.

On August 9th 2023, Summer course entered it’s third day. On the third day, there are 4 session, the first one is the first session presented by Andri Prima Nugroho, S.T.P., M.Sc., Ph.D and moderated by Dr. Deffa Rahadiyan, S.Si. Second session presented by Dr. Phumon Sookwong and moderated by Lulum Leliana, S.T.P.  Third session presented by Dr. Jahidul Islam and moderated by Wahyu Dwi Saputra, S.T.P., M.Agr.Sc., Ph.D. and lastly the fourth session presented by Dr. Stuart Coles and moderated by Ardhika Ulfah, S.T.P., M.Sc.

The third day of the 5th Summer Course started at 07.15, which started with an opening by the master of ceremonies. Then continued with the first session presented by Andri Prima Nugroho, S.T.P., M.Sc., Ph.D and moderated by Dr. Deffa Rahadiyan, S.Si. The topic of the first session was Smart Agriculture to Support Food Security: Study Case in Indonesia. There are 3 outlines which are the topic of this session. The first is Introduction to Precision Agriculture and Smart Agriculture. The second is Framework of Revolusi Industry 4.0 and Society 5.0. And the last one is Case Studies of Implementation of Smart Agriculture in Tropics – From Research to Industries and Communities. After the first session ended at 9 o’clock, participants continued the Independent Study on eLOK around 1 hour.

At 10 o’clock, the third day of the 5^th Summer Course entered the second session. The second session presented by Dr. Phumon Sookwong and moderated by Lulum Leliana, S.T.P. Dr. Phumon Sookwong eplained the material about Food and Oleo Chemistry of Rice and Cereals. in this session Dr. Phumon Sookwong explained about bioactive compounds in rice. One of the bioactive compounds in rice taught by Dr. Phumon Sookwong is tocotrienol. Dr. Phumon Sookwong also said that pigmented rice is healthier than regular rice. Pigmented rice contains bioactive compounds such as anthocyanins which are beneficial for health.

In this third session, the material for the summer course was delivered by Dr. Jahidul Islam and moderated by Wahyu Dwi Saputra, S.T.P., M.Agr.Sc., Ph.D. The topic of the third session material is Fecal Microbiota Transplantation for livestock animals wellbeing. On this topic Dr. Jahidul Islam explained about Fecal Microbiota Transplantation (FMT) which is another way to treat diseases such as diarrhea without using antibiotics. FMT works by making a balance between gram-positive and gram-negative bacteria and changing the microbiome to a balanced condition. There needs to be further research on FMT to get the percentage of the probability of success. Does not rule out that FMT can be used for other purposes in the future.

The fourth session which was also the the last session on the 3th day of summer course is presented by Dr. Stuart Coles and moderated by Ardhika Ulfah, S.T.P., M.Sc. The topic in this last session is Utilisation of Waste Cooking Oil in Polymers and Composites for the Automotive Sector. Topic of discussion focus on vegetable oil as a renewable feedstock, a versatile and abundant or flexible chemical platform. On this topic Dr. Stuart Coles explained waste oil formulations could be optimized to promote bio-based content in the future.

At the end of this day, all the participants do the post-test at UGM’s E-Learning system (e-LOK). Then, the participants can continue the discussion with their group work and do independent study such as material review on this day and essay writing submission. They have to prepare for the fourth day and always check all of the assignments at e-LOK.

The 5th Summer Course’s second day held on Tuesday, August 8th, 2023. The first session was opened by Dr.Eng. Herianto, S.T., M.Eng., IPU., ASEAN Eng. from Faculty of Engineering, Universitas Gadjah Mada as a national speaker. The main topic of the speaker is 3D Printing for Chocolate. The process of 3D printing is made layer by layer or additive manufacturing. 3D printing is started with a CAD model and then transformed into a 3D object in some steps and techniques. The participants were so enthusiastic and it showed in a question-and-answer session. The participant and the speaker discussed the 3D food printing treatment if there are any characteristics. The speaker talked more about the treatment of 3D food printing according to the material, compounds. It brings a different process, different material, so different machines to create the 3D printing product. The conclusion from Mr. Herianto is that the technology of food printing can represent a remarkable innovation because the potential of the technology can revolutionize various aspects of the culinary and food industry and also can anticipate a future where it has a pivotal role in producing, consuming, and experiencing food.

After the first session, the participants joined the breakout room to discuss with their group. The topic of discussion is commodity or industry and gives ideas of technology innovation that can bring up and push the agroindustrial sector in society 5.0. All the participants were divided into 12 groups. All groups have approximately 30 minutes to discuss and brainstorm their topic. In this discussion session, the participants can develop their analytical thinking skills to brainstorm and analyze the idea from the perspective of its strengths, weaknesses, opportunities, and threats of the technology.

The series on the second day of the 5th Summer Course is continued by the second session speaker from Dr. Winny Routray from National Institute of Technology of Rourkela. The main topic discussed in this session is food engineering and post-harvest processing of spices. This topic is talked about spices, which is a product that has a lot of functions such as adding flavor and scents to foods. The product is made from spices such as essential oil. The highest exporters of spices are India, Vietnam, China, Indonesia, and Madagascar, while the highest importers of spices are USA, Germany, and Vietnam. Another important part of optimizing spices products is the packaging. The packaging must consider moisture, oxygen, aroma loss, hygroscopic in nature, pest attack, and weeds in the rainy season. The packaging may contain polyethylene linen and double gunny for bulk packaging. To sustain the production of the spice in the field, some toxins can affect the product such as mycotoxin (ochratoxin), and factors from pre-harvesting, harvesting, and post-harvesting. The solution by the advanced processing method of whole spices, spices powder, and paste such are the drying process using microwave and sterilization process using gamma rays, hydrostatic high pressure, and low-pressure cold plasma. This second session is closed by the certificate submission documentation with the speaker.

The lecture was continued by Dr. Suchada Rianmora from SIIT, Thammasat University, Thailand. The main topic in this session is the product design approach for the agroindustrial sector. The speaker explained that the key considerations of product design and development are to set up “the reference” situation, identify “key components or objects”, and create “a conceptual design” by starting a new journey of product design and development. Also, the participants have new insight and knowledge about developing products and minimizing the gap between high technology and the user in reality. In the processes to develop product design, there are some tools and equipment that can be used such as robots, remodifying and development, and supporting customer satisfaction. Implementation in reality we can do a site survey to take examples and find the case studies. The conclusion in this topic is we should understand and know what the customer needs or should be customer-centric. After that, some participants offered some questions to be discussed with Dr. Suchada Rianmora. All of the elaboration from the speaker gives more perception to the participants.

The last session on the second day of the 5th Summer Course was filled by Prof. Takashi Okayasu, Ph.D. from the Department of Agroenvironmental Science, Faculty of Agriculture Kyushu University. The main topic is talked about plant phenotyping technology to promote data-driven agriculture. Moreover, this topic is UECS network advanced by plant phenotyping results which are correlated between the monitoring node (temperature, humidity, light intensity, CO2 level, and soil moisture content) and plant phenotyping sensor node (image analysis). The system also has connections with a window controller, heater, and irrigation controller. Each connection has a control node and was integrated.

At the end of this day, all the participants do the post-test at UGM’s E-Learning system (e-LOK). Then, the participants can continue the discussion with their group work and do independent study such as material review on this day and essay writing submission. They have to prepare for the third day and always check all of the assignments at e-LOK.