Makanan cepat saji dan makanan berkalori tinggi adalah salah satu penyebab bertambahnya jumlah penderita penyakit degeneratif, seperti diabetes, hyper kolesterol, darah tinggi, serangan jantung dll. Terkait dengan hal ini, Fakultas Teknologi Pertanian Universitas Gadjah Mada (FTP UGM) merasa berkewajiban untuk mengedukasi masyarakat dan memperkenalkan kepada mereka tentang pentingnya pangan sehat yang bermanfaat untuk kesehatan. Salah satu makanan sehat yang perlu diangkat potensinya adalah makanan tradisional.

Makanan tradisional selain berperan sebagai sumber pangan sehat juga memiliki peran sebagai warisan budaya. Sejak jaman dahulu, makanan tradisional sudah dikonsumsi dari generasi ke generasi. Beberapa jenis makanan tradisional yang secara scientific sudah terbukti memiliki efek kesehatan misalnya adalah gudeg, pecel, tape, tempe, tiwul, nasi merah, dll. Di Indonesia, makanan tradisional dijumpai dalam bentuk yang sangat bervariasi dan unik untuk tiap daerah. Oleh karena itu, promosi tentang pentingnya pangan tradisional terhadap kesehatan juga dapat digunakan sebagai pendukung untuk mempromosikan wisata di suatu daerah.

Summer Course dengan tema Food and Life Style: Technology, Gastronomy, Culture, and Tourism Perspective diselenggarakan sebagai respon terhadap hal tersebut di atas. The 2nd Summer Course ini diselenggarakan oleh FTP UGM, bekerja sama dengan Fakultas Kehutanan, Fakultas Geografi, Fakultas Kedokteran, Kesehatan Masyarakat dan Keperawatan. Pada Summer Course kali ini ini, kompleksitas makanan tradisional dibahas dan didiskusikan dari berbagai aspek, yaitu aspek teknologi, kesehatan, sosial, budaya, dan pariwisata.

 

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The increase in public awareness of the high incidence of diseases caused by lifestyle-related diseases has resulted in a mindset change of community in placing food as a source of nutrition as well as the prevention of disease. Food problems have become a double burden in society, and the prevalence of fast food consumption patterns and high-calorie density that are not based on the principle of nutrition fulfilment have led to an increase in degenerative diseases, such as diabetes, cholesterol, hypertension, and coronary heart disease.

A challenge in the future will educate the society to select the types of foods which meet good nutritional aspects needed by the body. On the other hand, traditional foods not only have a philosophy of habituation and health effects, but symbolically also becomes an icon of tourist attraction and community tradition. The relationship built from traditional foods, which are interesting to explore in terms of technology, social aspects, community traditions, health, origins, and tourism will be explored further in the 2^nd Food Summer Course organized by the Faculty of Agricultural Technology in collaboration with the Faculty of Forestry, the Faculty of Medicine, and the Faculty of Geography.

The Asian Conference for Lactic Acid Bacteria (ACLAB) is a biannual event which is one of the activities facilitated by the Asian Federation of Societies for Lactic Acid Bacteria (AFSLAB). Each of the member countries of AFSLAB takes turn to host this event.

In 2019, it’s a great pleasure for Indonesian Society for Lactid Acid Bacteria and Gut Microbiota (ISLAB-GM) to host the 10th Asian Conference on Lactic Acid Bacteria (ACLAB-10).

It is the aim of this conference to gather the advanced research information and application technologies of Lactic Acid Bacteria, Gut Microbiota, and Probiotic.  The conference would serve as a platform for researchers from academia and industry in Asia to obtain and exchange information on scientific progress and applications.