Singapore, June 18, 2025 — Dr. Fitriyono Ayustaningwarno, S.TP., M.Si., a lecturer from the Department of Nutrition Science, Faculty of Medicine, Diponegoro University (UNDIP), was selected as one of the speakers at the Future Foods Congress 2025, held on June 16–18, 2025, at the Singapore Expo. His participation was supported by the World Class University – International Academic Networking (IAN) 2025 funding scheme.
The Future Foods Congress 2025 is a prestigious international conference organized by Elsevier, in collaboration with the renowned journal Future Foods (Impact Factor 7.2, Q1). The congress aims to facilitate the dissemination of scientific knowledge, encourage cross-disciplinary collaboration, and spark innovation to address global challenges in food science, technology, and sustainability.
In his presentation, Dr. Fitriyono delivered a research paper entitled “Physicochemical and Sensory Properties of Cempedak Seed (Artocarpus integer) Crispy Noodles with Shrimp, Anchovies, and Seaweed for School Children.”The study is part of a broader effort to develop nutritious food alternatives to help combat childhood obesity—an increasingly pressing health issue in Indonesia, often caused by poor dietary habits high in calories, fats, and sugars.
“Cempedak seeds are an underutilized source of quality protein and dietary fiber. The formulation of crispy noodles made from cempedak seed flour, combined with shrimp, anchovies, and seaweed, offers a low-calorie snack alternative that remains appealing to children,” explained Dr. Fitriyono. The product is expected to contribute to improving children’s nutrition and support early efforts in weight control.
In addition to presenting his paper, Dr. Fitriyono also engaged in networking with over 15 prominent international researchers, including Prof. Bhesh Bhandari from the School of Agriculture and Food Sustainability, The University of Queensland, and Prof. Joana Harasym, Director of the Adaptive Food Systems Accelerator (AFSA) – Research Center, Poland. These engagements opened up potential collaborations in the form of adjunct professorships, joint research initiatives, and faculty and student exchange programs.
Dr. Fitriyono’s active participation in this global forum reflects Diponegoro University’s strong commitment to advancing innovative and collaborative research at the international level. It also reinforces UNDIP’s position as a leading research university, actively engaged in solving critical issues related to nutrition and sustainable food systems.