Department of Food Science and Technology will be conducting Summer Course Program 2021 about TEMPE

Are you interested in learning the science behind tempe? Would you like to hear about this super food from academic, practitioner, and industrial point of view?

Department of Food Science and Technology will be conducting Summer Course Program 2021 about TEMPE: INDONESIAN CULTURAL HERITAGE FOR THE WORLD.


This summer course is a 2-weeks online program that unravel the secret behind tempe, Indonesian indigenous fermented food. This year the summer course program will be be conducted fully online.

Some topics covered include:

  • Tempe as Indonesian cultural heritage for the world
  • Fermentation technology: theory and application
  • Fermentation technology of tempe: Chemical and microbiological changes during tempe fermentation
  • Researches on “quick” tempe
  • Biofunctionalities of tempe from nutritionist’ perspective
  • Tempe-based food products: Development strategies
  • Production of tempe
  • Preparation of tempe: from ingredient to Indonesian signature dish
  • Challenges of developing tempe business abroad
  • Current status of International Standard and trade of fermented foods
  • Production/ product development of tempe-based product at industrial level
  • Thai fermented food and its health benefits


  • Lecture
  • Virtual production of tempe
  • Virtual cooking of tempe-based dish
  • Group assignment, discussion and presentation

Program Date

Monday, July 26 – Friday, August 6, 2021


  • Transferable course credit (2 credits)
  • Certificate
  • Experienced lecturers

Program Fee

The fee for this summer course program is USD 10 (Rp 150.000,- for local students). Please transfer to:
Bank Name: BNI
Bank country and city: INDONESIA, BOGOR
Bank branch address : Jl. Ir. H.Djuanda, Bogor Indonesia
Exact bank account holder’s name: REKTOR IPB c.q KS FATETA
Account number: 3889948
Account currency: IDR
Bank branch code or sort code: –
IBAN Code: –

How to apply

This program is recommended for university student in the field of science (Food Science/ Technology, Biology, Biochemistry, Chemistry, etc). You can fill in the application form and attach the documents needed (proof of transfer, copy of passport, copy of transcript) at the link below:

Application is opened until July 16th, 2021.


Contact Person:

Harum Fadhilatunnur (


Prof. Dr. Purwiyatno Hariyadi
Prof. Dr. Purwiyatno Hariyadi IPB University
Vice Chair Codex Alimentarius Commission (CAC)
Prof. Dr. Made Astawan
Prof. Dr. Made Astawan IPB University
Prof. Dr. Lilis Nuraida
Prof. Dr. Lilis Nuraida IPB University
Prof. Dr. C. Hanny Wijaya
Prof. Dr. C. Hanny Wijaya IPB University
Rustono Owner of Rusto’s Tempe, Kyoto, Japan
Rizki Aditya Rozandy S.TP, M.Biotek
Rizki Aditya Rozandy S.TP, M.Biotek PT Indofood Fortuna Makmur
Product Development Traditional Snack
Dr. Pichayada Somboon
Dr. Pichayada Somboon King Mongkut's Institute of Technology Ladkrabang, Thailand

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