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> News > Food Expo : Innnovation in the Use of Local Food

Food Expo : Innnovation in the Use of Local Food

Published At

14 June 2024

Published By

Anonymous Writer

Food Expo : Innnovation in the Use of Local Food
Thumbnail Food Expo : Innnovation in the Use of Local Food

Medan - FKM USU: Nutrition Undergraduate Study Program and Public Health Undergraduate Study Program, Majoring in Community Nutrition held a Food Expo: Innovation in the Use of  Local Food as a Project Based Learning output for the Food and Nutrition Technology course at FKM USU Academic Studio on Thursday (13/06/2024). In this activity, students exhibit the results of innovative food products from local food, such as cookies made from moringa leaves and peanuts, purple sweet potato and ebi noodles, martabe jam, fruit kombucha, passion fruit and dragon fruit yoghurt, red yeast rice and orange candy, tempe noodles, and brownies black sticky rice. Students also explained the description, composition, nutritional value and technology used when making the product. An additional output from this activity is the acquisition of Intellectual Property Rights (IPR) from each student innovation. This activity was attended by the dean of  FKM USU, the Head of the Public Health Undergraduate Study Program, the Secretary of the Nutrition Undergraduate Study Program, lecturers who taught the course, and stand visitors from within and outside the FKM USU.

 

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