Students of the Master’s Program in Food Science and Technology (MFST), Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, joined a guest lecture on Monday, May 18, 2026, as part of the Nutrition II: Micronutrients course. Held in Room 514, Faculty of Agricultural Technology UGM, the session featured Prof. Ir. Ingrid Suryanti Surono, M.Sc., Ph.D. from Universitas Bina Nusantara.
With the topic “Interplay Among Gut Microbiota, Nutrition, and Inflammation for Healthier Indonesian Populations,” Prof. Ingrid invited students to look more closely at how diet, gut microbiota, and inflammation are connected in shaping public health. She explained that gut microbiota has a vital role in the human body, from supporting digestion and nutrient absorption to producing metabolites, synthesizing vitamins, and regulating the immune system.
The lecture also touched on Indonesia’s ongoing health challenges, including the double burden of communicable and non-communicable diseases, as well as malnutrition. In this context, Prof. Ingrid emphasized that everyday dietary choices can influence the balance and diversity of gut microbiota. Diets low in fiber and high in processed foods may reduce microbial diversity, while whole foods and fiber-rich foods can help support a healthier digestive system.
Prof. Ingrid also highlighted the potential of Indonesian traditional foods in supporting gut health. Foods such as tempeh, dadih, and Belitung taro were discussed as examples of local resources with functional value. Fermented foods, including tempeh, are not only important sources of nutrients, but may also provide bioactive components that help maintain the balance of gut microbiota.
For MFST students, the session offered a broader understanding of how food science, nutrition, and public health are closely connected. It also encouraged students to see Indonesian local foods as a promising foundation for developing functional food innovations that respond to current health needs.
The guest lecture supports UGM’s commitment to the Sustainable Development Goals (SDGs), particularly SDG 3 on good health and well-being and SDG 4 on quality education. Through this activity, students are expected to gain wider perspectives in developing food innovations that are scientifically grounded, culturally relevant, and beneficial for society.
