Medan – FKM USU: Undergraduate Program in Nutrition of FKM USU held a Project-Based Learning (PjBL) activity for the Food Technology class on Wednesday, June 10, 2026, at the FKM Studio as part of its implementation of project-based learning that integrates theory, innovation, and food product development. The event was officially opened by Prof. Dr. Ir. Zulhaida Lubis, M.Kes., Chair of the USU FKM Undergraduate Program in Nutrition, and coordinated by the course instructors, Risanti Febrine Ropita Situmorang, S.K.M., M.Sc., and Reni Novia, S.Gz., M.Gz. Through the PjBL approach, this event supports the learning outcomes of the Undergraduate Program in Nutrition, enabling students to apply knowledge and technology in an integrated and interdisciplinary manner to solve nutrition problems at the individual, group, and community levels. During the event, students presented six innovative products they had developed: ANDALIMIE (instant noodles made from sorghum flour with andaliman seasoning), P’Joy Bar (a snack bar made from green banana ice with added beets and moringa leaves), YOKITA (yogurt with the flavor of the traditional Indonesian klepon), Gumbyy (functional gummy candies made with bandrek traditional drink extract), Lean Rendang (nutritious shredded fish made from tongkol and caru fish mixed with oyster mushrooms), as well as SOTA Chips (high-fibre tempeh chips made from sorghum, tofu pulp, and tapioca flour). This initiative aligns with the Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger) through the development of nutritious foods and SDG 3 (Good Health and Well-being) through innovations in functional food products that support improved public health. In addition to strengthening academic competencies in the fields of food technology and nutrition, this activity also fosters creativity, critical thinking skills, collaboration, and the application of science and technology to generate innovative solutions to various nutritional challenges in the community.