Indigenous ingredients play a big role as an identity of a region; it can influence the taste, color, or other physical properties to make food unique and distinct to each other. The possibilities are endless as different process can create different taste entirely with the same ingredients. These ingredients are also often rich of substances highly valued in industries because of its contribution towards human health. Thus, indigenous ingredients are always an essential part in food production.
Nowadays, consumer is highly demanding on innovation and diversification of food. This happened because people are easily intrigued by new things. ASEAN Economic Community (AEC) is a challenge and opportunity at the same time as competition rise and produce easily flows in and out of nations. Indigenous food, as a unique feature of countries, can heightened its potential to be recognized and known. For all that reason, the 2nd Food Product Development Competition (FPDC), held by Student Association of Food Science and Technology of Bogor Agricultural University, raised the theme “Indigenous Ingredients-based Product Development to Advance in ASEAN Economic Community”, in order to aim and target excellent ideas of college students to improve more probability of using indigenous ingredients as input to the food development products.
13th June : Online registration and payment for abstract stage fee
14th June to 3rd July : Abstract submission
27th July : Announcement of abstract selection stage
28th July to 7th August : Payment for paper selection stage fee
28th July to 14th August : Paper submission
9th September : Announcement of paper selection stage
21st to 23rd September : Final presentation and FIA Expo
S1/D3 students of any majors
Participation comes in groups consisting of 2-3 students from the same university
One person can only join one team and one team can only submit one abstract
Do online registration on: bit.ly/2ndFPDC
Check all requirements and details in: bit.ly2ndFPDC-guide
The registration will end on 13th June of 2016