The guest lecture featured Professor of Nutrition Science at Airlangga University, Prof. Dr. Ir. Annis Catur Adi, M.Si., Nutr., as the keynote speaker. A total of 90 participants, comprising undergraduate, master’s, and doctoral students, as well as lecturers from FKM Unhas, attended the event.
MARITIMEPOSTS.COM – The webinar was officially opened by Vice Dean III for Partnerships, Research, Innovation, and Alumni Affairs of the Faculty of Public Health (FKM), Hasanuddin University (Unhas), Prof. Yahya Thamrin, SKM., M.Kes., MOHS., Ph.D.
In his remarks, he emphasized the importance of strengthening academic collaboration, fostering innovation, and advancing the downstream commercialization of research findings to deliver tangible benefits to society.
The Master’s Program in Nutrition Science, Faculty of Public Health (FKM), Hasanuddin University (Unhas), held a guest lecture entitled “Functional Foods: Their Potential and Opportunities for Intervention Research and Downstream Commercialization” on Thursday, October 29, 2026.
The online event was part of the series of activities commemorating the 44th Anniversary of FKM Unhas.
The guest lecture featured Professor of Nutrition Science at Airlangga University, Prof. Dr. Ir. Annis Catur Adi, M.Si., Nutr., as the keynote speaker. A total of 90 participants, comprising undergraduate, master’s, and doctoral students, as well as lecturers from FKM Unhas, attended the event.
The webinar was also attended by Head of the Master’s Program in Nutrition Science at FKM Unhas, Rahayu Indriasari, S.KM., MPHCN., Ph.D., along with two professors from the Department of Nutrition Science, FKM Unhas: Prof. dr. Veni Hadju, M.Sc., Ph.D., and Prof. Dr. dr. Citrakesumasari, M.Kes., Sp.GK.
All lecturers from the Department of Nutrition Science at FKM Unhas also participated in the event.
In her presentation, Prof. Annis emphasized the importance of developing functional food research that goes beyond academic publications and generates innovations that can be practically applied to benefit society.
She explained that the downstream commercialization of research findings is a strategic step toward bridging academic discoveries with the needs of communities and the industrial sector.
“The kind of downstream commercialization we aspire to is one that creates real impact, so the slogan ‘making an impact’ is not merely empty talk,” she stressed.
This message aligns with the spirit of Diktisaintek Berdampak (Impactful Higher Education, Science, and Technology), which encourages universities to produce relevant research and innovations that contribute to solving various societal challenges.
Furthermore, Prof. Annis highlighted Indonesia’s enormous potential in local food resources, which could be developed into functional food products. However, harnessing this potential requires comprehensive research, particularly in demonstrating health benefits, assessing safety and quality, and developing products that meet consumer needs.
As examples of research applications, Prof. Annis shared her experience in developing food products using locally sourced ingredients, including Biskuit Bidari and Biskuit Le Mori.
These products incorporate various food ingredients, such as catfish, soybeans, and moringa leaves, demonstrating opportunities for collaboration between universities and industry in creating value-added food innovations.
The topics presented were also highly relevant to the potential of local food resources in South Sulawesi, particularly fisheries commodities, seaweed, and various agricultural products that offer opportunities for development into functional food products.
This potential creates opportunities for intervention research in nutrition and the development of innovative local food-based products aimed at improving public health.
Through this guest lecture, the Master’s Program in Nutrition Science at FKM Unhas provided students and lecturers with an opportunity to broaden their academic perspectives on developments in functional food research and the prospects for translating research findings into practical applications and commercial products.
The event also formed part of ongoing efforts to strengthen the academic environment and advance nutrition science, with a focus on ensuring that research outcomes benefit society.
The guest lecture is expected to inspire innovative, collaborative, and practical research ideas, particularly in utilizing local food resources to improve nutritional status and enhance public health.
The event also contributed to the achievement of the Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 9 (Industry, Innovation and Infrastructure), through strengthened functional food research, the utilization of local food resources, and the downstream development of science-based innovations to improve nutrition and public health.
