Summer Course – Department of Food Technology

Program Overview

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The 9th Summer Course: Fermented Heritage – Tempe & Tapai as Southeast Asian Food Culture is an international academic program organized by the Department of Food Science and Technology, IPB University, in collaboration with Universiti Putra Malaysia (UPM) and other global partners. The program will be conducted in a hybrid format from July 13 to July 25, 2026, combining online learning with on-site activities at IPB University, Bogor, Indonesia.

This course is designed to provide participants with a comprehensive understanding of tempe and tapai as traditional fermented foods, covering both their cultural significance and scientific foundations. Through interdisciplinary approaches, participants will explore fermentation technology, product development, and the growing role of fermented foods in sustainable and plant-based diets.

The program consists of two main phases:

Online Phase (July 13–15, 2026)

Participants will attend a series of foundational lectures on fermentation science, including:

• Tempe and tapai production
• Alcoholic fermentation
• Innovations in non-animal-based fermented foods

On-site / Hybrid Phase (July 20–25, 2026)

This phase includes hybrid lectures and hands-on laboratory sessions, where participants will directly practice tempe and tapai production processes. Additional activities include:

• Product development sessions
• Sensory evaluation
• A field trip to TempeLand, providing real-world insights into the fermented food industry

Participants may choose between two participation schemes:

• Full Offline Participation (4 academic credits):
  Includes lectures, practical sessions, and field activities
• Online Participation (2 academic credits):
  Includes lectures and academic discussions only

The program brings together international experts and researchers from IPB University, UPM, and other global institutions, fostering academic exchange and professional networking opportunities.

By the end of the program, participants are expected to gain:

• Strong theoretical and practical knowledge of fermentation
• Hands-on experience in producing tempe and tapai
• Insights into fermented food product and business development
• International academic and professional connections

Industry and University Partners:
Universiti Putra Malaysia