Semarang, Indonesia – The Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro (UNDIP), successfully organized the Javanese Gastronomy Summer Course throughout July 2026. The international program was delivered through a combination of synchronous and asynchronous learning, allowing participants from different time zones to actively engage in the entire course.
The Summer Course welcomed 41 participants from 11 countries, namely Indonesia, Malaysia, Japan, China, Pakistan, the United Kingdom, Ethiopia, Somalia, Nigeria, Rwanda, and the United Arab Emirates. The diverse participation reflects the growing international interest in Indonesia’s rich culinary heritage and provides a valuable platform for intercultural exchange and academic collaboration.
Throughout the program, participants attended a series of live synchronous sessions featuring distinguished academics and industry experts, complemented by asynchronous learning materials that enabled self-paced study. The course explored various aspects of Javanese gastronomy, including its cultural and historical significance, traditional food products, indigenous spices, fermentation technologies, local food innovations, and sustainable food development.
In addition to academic lectures, participants engaged in interactive discussions and collaborative learning activities, fostering meaningful exchanges of knowledge, perspectives, and cultural experiences among attendees from different countries. The Javanese Gastronomy Summer Course demonstrates Universitas Diponegoro’s commitment to the internationalization of higher education by promoting global academic engagement while showcasing Indonesia’s culinary heritage as an integral part of its cultural identity. The program also supports the achievement of the Sustainable Development Goals (SDGs) by encouraging sustainable food systems, cultural preservation, and international partnerships.
Through initiatives such as this Summer Course, Universitas Diponegoro aims to strengthen its global academic network, foster international collaboration in food science and gastronomy, and enhance worldwide appreciation of Javanese gastronomy as a unique cultural heritage with significant scientific, social, and economic value.