Jakarta. Students studying food technnology at Pelita Harapan University (UPH) recently held an event aimed at promoting research and innovation.

The UPH Food Technology Student Union (HMTP) hosted the Food Explore 17 themed "From Lab to Table: The Future of Food" on Nov. 5-8. This three-day event gave them a platform to serve a plethora of local food innovations that were not only nutritious, but also tasty. 

"We want to demonstrate that laboratory food experiments can be translated into real solutions for everyday life. This year's theme reflects our passion for addressing the global challenge of creating a sustainable, efficient, and environmentally friendly food system," said Lakshita Kinanthi Surahmat, the event's chair and a student from the class of 2023.

Likewise, Yuniwaty Halim, who heads the food technology department at UPH, said that the theme reflected the school's passion for bringing applicable research results to the community.

"Indonesia has so many healthy and nutrient-rich alternative food sources. With the right innovation, these ingredients can become sustainable solutions for future food needs," Yuniwaty said.

UPH Rector Jonathan L Parapak urged the students to continue innovating.

"Coinciding with the 30th anniversary of the UPH Food Technology program, I hope our students will continue to develop brilliant ideas that can make a real contribution to the nation," he said.

Food Explore 17 showcased 15 future food innovations made by the students. This included the Jack'D, a jackfruit-based meal that could serve as an alternative to meat. Its chewy texture and sweet-savory flavor is reminiscent to the Asian bakkwa. 

The students also introduced the gluten-free burger and vegan patty, Bergur. TutBites -- an innovative gluten-free spring roll using the freshwater snail tutut -- also caught the visitors' attention.

Another highlight was Cendol Bang! (cendol pati bengkoang), a modern dessert that replaces tapioca flour with jicama. The dish used plant-based milk made from grains and palm sugar. 

Varissa Jaqlyn dan Darren Cahndra, class of 2024, also teamed up to create Kaeviar or grasshopper caviar. They had processed the grasshoppers into protein powder and shaped them to resemble caviar, making it a savory topping for sushi or rice.

"The reason we use grasshoppers as the base ingredient for Kaeviar is because of their abundance. The population of cows are expected to be less than that of humans in the next few hundred years. Research shows that grasshoppers contain significantly more protein than cows, making them a nutritious, environmentally friendly, and more affordable alternative food source," they said.

The event had what they called a Foodie Battle, which provided a platform for people to get creative. As many as 39 students from various high schools in the Greater Jakarta area took part in the competition. They took part in quizzes and debates that assessed their critical thinking skills, food knowledge, and argumentation skills. Saint John Catholic School won first place in all categories.