Five Professors of IPB University Discuss the Future of Food in the Era of the Food Revolution 50.0
The Council of Professors (DGB) of IPB University once again held the fourth series of Focus Group Discussions (FGD) with the theme ‘Future of Food and Food of the Future: Food Revolution 50.0’. The future of food when the issue of climate change is discussed by presenting five Professors of IPB University.
The future of Indonesia’s food in the 50.0 Food Revolution era is broken down starting from the development of food commodities resistant to climate disturbances, ideal food consumption patterns to potential non-conventional food ingredients.
Prof Mochamad Hasjim Bintoro, Professor of the Faculty of Agriculture IPB University started the activity with a presentation related to the development of food commodities that are resistant to climate disturbances or are called sustainable agricultural areas.
This development, he said, needs to be preceded by changes in agricultural areas that are more sustainable in several ways. For example, by utilizing yards, hydroponics, free space, roof gardens, verticulture and integrated agriculture. Environmentally friendly and wise agricultural practices with sustainable technology also need to be encouraged.
“The development of this sustainable agricultural area is then followed by the development of climate-resistant plants through plant engineering and breeding to produce varieties that have climate-resistant properties,” he continued.
Furthermore, Prof Ali Khomsan, Professor of the Faculty of Human Ecology IPB University discussed the fulfillment of calories and nutrition through a balanced nutrition approach to accelerate the reduction of stunting. According to him, to break the stunting chain, people’s food consumption must be according to the recommendations from My Plate and by using the expected food pattern score (PPH) indicator.
“The diversity of public consumption must be increased by consuming local food which has been forgotten so far, so that an ideal score according to PPH 50 is achieved,” he explained.
Prof Lisdar A Manaf, Professor of Biology, Faculty of Mathematics and Natural Sciences (FMIPA) IPB University elaborated on the potential and prospects for mushrooms as future food. Mushrooms are considered to have the potential to become one of the non-conventional foods to replace plant foods.
He explained that the revival of mushrooms globally has been recognized and is now often processed into functional food because of their nutritional content such as high protein. Not only that, creative food products can be made, including mushroom-based milk, functional mushroom flour, food to increase muscle mass and so on.
“The mushroom product development stage from functional food can even be developed as a patent medicine,” he explained.
In addition, there is the potential for non-conventional food to substitute for animal food which was explained by Prof Dewi Apri Astuti, Professor of Nutrition and Feed Technology, Faculty of Animal Science, IPB University. She said that alternatives to non-conventional food sources need to be sought while still fulfilling nutritional adequacy under conditions of climate change. For example, insects can be an alternative source of food rich in nutrition and quality energy. Cultivation is also fairly easy and cheap so that access is also affordable for the community.
“Insects such as grasshoppers, moths and crickets have become part of the culinary culture in several Asian countries, including Indonesia. However, several things that must be considered when used as food are hygiene, halalness, socialization, biotechnology and people’s consumption habits,” she explained.
The presentations from the four Professors of IPB University were also discussed by Prof Edi Santosa, Prof Suryo Wiyono and Prof Sri Budiarti. (MW/Rz) (IAAS/YMK)
