Integrating Green Processing Experiments in Food Technology Courses Mustika Nuramalia Handayani*, Indah Khoerunnisa, Muhammad Oka Ramadhan
b) Study Program of Agroindustry Technology Education, Universitas Pendidikan Indonesia,
Jl. Dr. Setiabudi no 207, Bandung 40154, Indonesia
Abstract
Promoting environmental sustainability is an imperative issue to achieve sustainable development goals. However, students of food technology courses have not yet conceived the practical application of sustainability, whereas some activities in food industry have a negative impact on the environment. This study aims to introduce green processing experiments in food technology courses as a laboratory-based pedagogy and to evaluate its effectiveness in delivering the concept of sustainable food processing. Test was used to evaluate the effectiveness. Structured interviews were conducted to gather students feedback on the course content. Experiences at Universitas Pendidikan Indonesia showed that green processing experiments in a food technology course have increased students understanding of sustainable food processing. Moreover students were interested in the course content and recommend to be implemented in other courses in the future.
