The Faculty of Agricultural Technology UGM held a Summer Course for the 4th time. This event lasted six days, from August 8th to August 13th, 2022. The theme is “Smart Technology in Agroindustrial Sector: Concept and Implementation (On-farming, post harvesting, food processing, food handling, system engineering, agroindustrial management and information systems)“. This year’s Summer Course will be held online using a synchronous approach through Zoom and asynchronous media using UGM’s E-Learning system (E-LOK). The grand opening took place on August 8, 2022. The opening ceremony featured remarks from the Committee’s Chair, Makbul Hajad, S.T.P., M.Eng., Ph.D., the Dean of FTP UGM, Prof. Dr. Ir. Eni Harmayani, M.Sc., and Dr. Puji Astuti, S.Si., M.Sc., Apt. as the UGM International Affairs Office, Universitas Gadjah Mada.

There were 20 speakers in this Summer Course (13 international speakers and 7 home speakers). The following foreign speakers have been invited: Prof. Yu Pin Lin (National Taiwan University), Xiongzhe Han, Ph.D (Kangwon National University), Prof. Takashi Okayasu, Ph.D (Kyushu University), Asst. Prof. Ravipim Chaveesuk (Kasetsart University), Prof. Tsuyoshi Okayama (Ibaraki University College of Agriculture ), Dr. Nathdanai Harnkarnsujarit  (Kasetsart University), Prof. Hitoshi Shirakawa (Tohoku University), Dr. Shivani Pathania. (Agriculture and Food Development Authority, Ireland), Prof. Miguel Palma (Universidad de Cádiz, Spain), Asst. Prof. Thanit Puthpongsiriporn, Ph.D (Kasetsart University), Assoc. Prof. Sastia Prama Putri (Osaka University), Prof. Christine Hung (Ghent University), Prof. Shabbir H. Gheewala (King Mongkut’s University of Technology Thonburi, Thailand). Meanwhile, the domestic speakers who were invited were: Prof. Lilik Sutiarso (UGM), Andri Prima Nugroho, S.T.P., M.Sc., Ph.D (UGM), Bayu Dwi Apri Nugroho, S.T.P., M.Agr., Ph.D. (UGM), Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. (UGM), Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. (UGM), Dr. Atris Suyantohadi, S.T.P., MT. (UGM), Henri Suharja (Startup Retail Titip.ku).

There are 93 registered participants (40 overseas participants and 53 domestic participants). Professionals and students from Indonesia, Poland, Sudan, Thailand, Japan, Mexico, Malaysia, the Philippines, Ghana, China, South Korea, Sri Lanka, Laos, Nepal, Cambodia, India, and the Netherlands were among those that took part. In addition to expert presentations and group discussions, participants took part in virtual field trips and community visits to several places in Indonesia.

The first day was also filled with a material presentation from Prof. Yu Pin Lin, Prof. Lilik Sutiarso, and Mr Bayu Dwi Apri Nugroho, PhD, divided into three sessions. Prof. Yu Pin Lin with the topic “Integration of Corp and Water Resources Thinking in Adaptation to Impact of Climate Change“. Prof. Yu Pin Lin described how global warming promotes climatic change, which in turn affects agricultural ecosystems. Some of the implications include the disappearance of the lowest temperature limit for crop development, the shortening of crop growing time, changes in the optimal crop growth threshold (critical point), higher water needs for crop growth, and an increase in the occurrence of pests and diseases.

The second session by Prof. Lilik Sutiarso with the topic “Introduction to Smart Farming in Indonesia”. He defined smart farming as information and knowledge management (data driven), precision agriculture, automation, and agricultural robotics. Government policy and regulation, learning organization-based institutions, agricultural machinery industry, humanity agricultural technology, qualified people resource, and supporting infrastructure will all be involved in the integration of smart agriculture in Indonesia. To implement smart agriculture, it is necessary to first understand the farmer’s situation so that the appropriate technology may be adopted by the farmer.  Because Indonesia is seen to be developing smart agriculture, improvements along the value chain are critical.

The last session was delivered by Mr Bayu Dwi Apri Nugroho, PhD, with the topic “Agri-Tech and Agribusiness Integration as Innovation to Support the Agricultural Ecosystem in Indonesia“. He explained how smart farming may be used to boost fertilization productivity and efficiency, as well as production and production costs. If agricultural technology is utilized in an agricultural ecosystem, incorporating food availability and security with the notion of traceability, it will be more beneficial in solving challenges from land to table. Finally, Mr. Bayu stated that the success of an agricultural ecosystem using technology is dependent on the dedication of each player in the ecosystem.

The last day of the 3^rd Summer Course of Local Indigenous Functional Food’s Roles in the Era of Covid-19 Pandemic: From Farm to Table was held on July 23^rd, 2021. The first session was delivered by Assoc. Prof. Dr. Santad Wichienchot, Ph.D. from Prince of Songkla University about “Influence of Functional Foods on Gut Microbiota”. Prof. Santad explained about functional foods and functional ingredients, gut microbiota, probiotics and prebiotics, and gastronomy.

In addition, the session was continued by watching the recorded presentation from the group projects. The presentations were about “Golden Milk” from Group 1, “Seaweed Crispy” from Group 2, “Butterfly Pea Tea” from Group 3, “Marine Collagen Peptide” from Group 4, “Greek Yoghurt” from Group 5, “Black Garlic” from Group 6, “Butterfly Pea Yogurt” from Group 7, and “Flavoured Kombucha” from Group 8.

After finished all of the activities, the closing ceremony was held at 2.30 p.m. local time (GMT +7). The closing ceremony of the 3^rd Summer Course was attended by the Dean of the Faculty of Agricultural Technology, the representative of the Office of International Affairs, Universitas Gadjah Mada, the lecturers, and the participants. The closing remarks were given by the chairperson, Dr. Arima Diah Setiowati, the Dean of the Faculty of Agricultural Technology, Prof. Eni Harmayani, and the representative of Office of International Affairs, Universitas Gadjah Mada, I Made Andi Arsana, Ph.D. There were some testimonies from the lecturers represented by Prof. Kune-muh Tsai dan Prof. Takuya Sugahara. Other than that, some participants were asked to give their impressions during the summer course. Therefore, the best group, the best participant, and the most active participant were announced to be awarded. Thank you very much for all the speakers, participants, and committee for the amazing memories! See you next year!

The ninth day the 3^rd summer course on food with the theme of Local Indigenous Functional Food’s Roles in The Era of Covid-19 Pandemic: From Farm to Table was about Management and Supply Chain. There were three speakers including Dr. Merve Kaya from Algaenergy, Prof. Kune-muh Tsai from National Kaohsiung of Science and Technology University, and Prof. Christine Yung Hung, Ph.D. from Ghent University. The sessions were led by Rosa Amalia, S.T.P., M.Sc from Faculty of Agricultural Technology, Universitas Gadjah Mada.

The first session was about “Functional Foods Marketing and Management” which was delivered by Dr. Merve Kaya. The main topic Dr. Merve Kaya discusses is Microalgae. Currently, microalgae are used in agriculture, aquaculture, human nutrition, animal nutrition, and cosmetics. In the future, microalgae might be used for pharmaceuticals, biomaterials, and biofuels. In addition, Microalgae have benefits in many fields such as a plant-based source with eco-friendly extraction, organic base macronutrients, and complete amino acid, and metabolic profiles with free L-amino acids. Other than that the benefits of microalgae were improving crop vigor, creating healthier plants, advancing flowering and seed/fruit development, and increasing the tolerance to abiotic stress. Hence, it is possible to create new agricultural solutions and a sustainable farming environment using microalgae products.

In addition, the second session was about “Supply Chain Management in Functional Food Industry” by Prof. Kune-muh Tsai. He opened the discussion with the definition of the supply chain. Other than that, Prof. Kune-muh Tsai gave an example where the functional food industry in Taiwan is mainly distributed across the midstream and the downstream. Next, Prof. Kune-muh Tsai also talked about the functional food supply chain, the differentiation between supply chains of functional food in Taiwan and Brazil, the example of the yogurt supply chain in China, supply chain of challenges of functional food due to trade war and pandemic, cold chain practice (best practice), and international supply chain also explained.  Moreover, Prof. Kune-muh Tsai also explained how to control the supply chain risk.

The last session was delivered by Prof. Christine Yung Hung, Ph.D. about “Consumer Behavior Over Functional Food”. The class was started with an explanation about why studying consumer behavior is important and the application of this study. In the next topic, Prof. Christine Hung talked about why we behave the way we do. Prof. Christine Hung also explained other examples of behavior theory, such as choice overload, construal levels, goal visibility, sunk cost effect, and payment depreciation. Then, Prof. Christine Hung also talked about some types of strategies to influence our food behavior. Three case studies were explained about knowledge, acceptance, and preferences of protein, willingness to pay for iodine and selenium, and food choices during the pandemic situation. At the end of the sessions, the participant was assigned to do some tasks to complete their course.

The eighth day of the 3^rd summer course on food with the theme of Local Indigenous Functional Food’s Roles in The Era of Covid-19 Pandemic: From Farm to Table has taken place. On this day, the activity was divided into 4 sessions including in-depth material elaboration by Prof. Dr. Muhammad Shahrim Karim from University Putra Malaysia, Assoc. Prof. Dr. Parthana Parthanadee from Kasetsart University, Prof. Takuya Sugahara from Ehime University and Dr. Realm Kohler geb. Alis from University of Hohenheim.

In the first session, the lecture was delivered by Prof. Dr. Muhammad Shahrim Karim about “Indigenous Functional Foods in Malaysia: Challenges and Practices in Functional Food Preparation”. This session was led by Dr. Arima Diah Setiowati, S.T.P., M.Sc.. Prof. Shahrim explained about nutrition function and health benefits from functional food products, the sources of functional food, herbal market trend as functional food, the source of modern herbal supplements and the emerging trends in functional food amidst the Covid-19 Pandemic.

In the second session, the lecture was delivered by Assoc. Prof. Dr. Parthana Parthanadee about “Supply Chain and Logistics Analysis of Functional Foods Industry”. This session was led by Rendayu Jonda Neisyafitri, S.T.P., M.Sc. Prof. Parthana explained the drivers of supply chain and metrics in terms of responsiveness and efficiency, types of facilities, components of facilities, the role of facilities, inventory, transportation, data and analysis, price and the supply chain. The main process of supply chain includes planning, source and resources, create, deliver and returns. In addition, the supply chain operations structure consists of four major sections including performance, processes, practices, and people. By the end of his lecture, Prof. Parthana described the characteristics of agri-food supply chains that need to be taken into deliberate consideration when evaluating the resilience, including biological processes, perishability, structure, necessity, and system’s perspective.

In the third session, the Prof. Takuya Sugahara shared the critical concept and idea about “Functional Foods In Japan: Regulation And Effects On Health”. This session was led by Aryanis Mutia Zahra, S.TP., M.Si. In the beginning of the lecture, Prof. Sugahara brought all the participants to the introduction of Ehime University at glance as he is affiliated at Ehime University. Subsequently, Prof. Sugahara divided his lecture into 3 sub-themes including Functional Food System in Japan, Evaluation of Food Functions, and Health Function of Spice. In Japan, food products were categorized into four groups, which comprise of food in general, foods with health claims, pharmaceutical products, and quasi-pharmaceutical products. In addition, Prof. Sugahara explained the various categories of food functions. In the other hand, Prof Sugahara emphasized that the critical concept of food with health claims is healthy foods that meet standards determined by the government and regulation. In terms of the regulation, functional food is divided into three main categories which include Food with Nutrient Function Claim (FNFC), Food for specified health use (FOSHU) and food with Function Claims (FFC). Food with Nutrient Function Claim (FNFC) is food that is characterized by the role vitamins and minerals added in the food. Food for Specified Health Use (FOSHU) is food that is scientifically recognized for its beneficial health impact, while Food with Function Claims (FFC) is a food which can be indicated with a function claim based on scientific evidence under the supplier’s responsibility.

Moving on to the last session, the lecture was delivered by Dr. Realm Kohler geb. Alis about “Indigenous Functional Foods in the Philippines”. This session was led by Aryanis Mutia Zahra, S.TP., M.Si. Dr. Realm opened the lecture by sharing some data about the current health and nutrition in ASEAN. Then she explained about dietary diversification which defined the significance that diet must include sufficient quantity and variety of good quality of food that will cover most of the essential nutrients needed by the body. Southeast Asia (SEA) is considered as the food bowl of Asia which reflected by its huge biodiversity. In addition, Philippines is one of the 17 mega diversity countries in the world. Despite of its resource’s potency, Philippines has no specific regulations for functional foods. In general, some functional foods in Philippines are derived from its diversity of genetical natural resources, such as pigmented rice (brown rice), mangosteen, malunggay, turmeric, coffee, and fish.

The second day of the 3^rd summer course on food with the theme of Local Indigenous Functional Food’s Roles in the Era of Covid-19 Pandemic: From Farm to Table was held on July 14^th, 2021. On this day, the activity was divided into 3 sessions including virtual trip and discussion, material elaboration, and presentation. In the first session, the participants joined two virtual community visits and discussed the advantages and disadvantages of implementing Agro-ecotourism and the utilization of agricultural machinery from the video.

In the second session, the lecture was delivered by Prof. Lilik Sutiarso about “Sustainable Agriculture: a case study in Sriharjo Village”. In his lecture, Prof. Lilik explained about the concept of the bio-circular-green (BCG) economy. The concepts of circular economy, green economy, and bio-economy are joined by the common ideal to reconcile economic, environmental, and social goals. It is a concept that has been developed for a long time. The concept integrates economic, social, and environmental. This concept will provide opportunities including industry, government, and private systems to work together in an interconnected system.

Sriharjo Village is the first village that implements the BCG. Agro-environmental Edu Techno Park [AETP] is a modified model of techno park development that focuses more on agri-environmental systems. AETP environment is the base of a technology-based techno-park. Three aspects were developed in Sriharjo including Agri-environmental Technology, Education Processes, and Enterprise Activity. The output and impact of the AETP model is to sustain agri-environmental system in selected villages, strengthen community knowledge related to agricultural environmental system to build and create community institutions based in agri-environmental system.

Therefore, the last session was the group presentation based on the results of the brainstorming about the advantages and disadvantages of implementing Agro-ecotourism and the utilization of agricultural machinery of the video that has been conducted in the morning session. This session was guided by Dr. Ngadisih to guide the participant’s group presenting their group discussion regarding the assigned topic by the committee.