Singapore, June 18, 2025 — Dr. Fitriyono Ayustaningwarno, S.TP., M.Si., a lecturer from the Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro (UNDIP), was one of the selected speakers at the Future Foods Congress 2025, held on June 16–18 at Singapore Expo. His participation was supported by funding from the World Class University – International Academic Networking (IAN) 2025 scheme.
The Future Foods Congress 2025 is a prestigious international conference organized by Elsevier in collaboration with the high-impact journal Future Foods (Impact Factor 7.2, Q1). The congress aims to facilitate the dissemination of scientific knowledge, encourage interdisciplinary collaboration, and drive innovation in addressing global challenges in food, technology, and sustainable food systems.
In his presentation, Dr. Fitriyono shared the results of his research titled “Physicochemical and Sensory Properties of Cempedak Seed (Artocarpus integer) Crispy Noodles with Shrimp, Anchovies, and Seaweed for School Children.” The study is part of ongoing efforts to develop nutritious alternative foods to combat childhood obesity—a growing public health issue in Indonesia linked to the consumption of high-calorie, high-fat, and high-sugar foods.
“Cempedak seeds are an underutilized source of protein and fiber. Our formulation of crispy noodles made from cempedak seed flour, combined with shrimp, anchovies, and seaweed, offers a low-calorie snack alternative that remains appealing to children,” said Dr. Fitriyono. The product is expected to contribute to improving schoolchildren’s nutritional intake and support early weight management efforts.
In addition to presenting his paper, Dr. Fitriyono also established connections with more than 15 renowned international researchers, including Prof. Bhesh Bhandari from the School of Agriculture and Food Sustainability at the University of Queensland, and Prof. Joana Harasym, Director of the Adaptive Food Systems Accelerator (AFSA) Research Center in Poland. These early-stage collaborations explore opportunities for Adjunct Professor appointments, joint research projects, and future faculty and student exchange programs.
Dr. Fitriyono’s active participation in this global forum underscores Universitas Diponegoro’s commitment to developing innovative, collaborative research at the international level, while also strengthening UNDIP’s position as a leading research university addressing critical issues in nutrition and sustainable food systems.
Source: Master’s Program in Nutrition Science, Faculty of Medicine, UNDIP Website