The Master’s Program in Food Science and Technology (MFST) once again organized a Thesis Progress Seminar for students from the 2024 odd-semester intake on Monday, 2 February 2026. The seminar was held offline in Rooms 503, 504, and 505 and also conducted in a hybrid format. A total of 23 students took part in this activity as part of the academic monitoring process to evaluate the progress of their thesis research.
The seminar was carried out in parallel across three classes. Class A, held in Room 505, was moderated by Rachma Wikandari, S.T.P., M. Biotech., Ph.D. Class B, in Room 504, was led by Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. Class C, in Room 503, was moderated by Dr. Qurrotul A’yun, S.T.P., M.Sc. The moderators ensured that each session ran in an orderly manner and encouraged active and productive discussions among participants.
During the seminar, each student presented their research progress in a short presentation of up to seven minutes. This was followed by a question-and-answer session with their supervisors and reviewers. The discussion sessions provided students with the opportunity to receive feedback on various aspects of their research, including research methodology, data analysis, and the interpretation of results. This feedback is important to help improve the overall quality of their thesis work.
In general, the students’ research progress was considered good, and most of them were on track. The reviewers provided a number of constructive suggestions, such as improving the connection between research parameters, strengthening understanding of concepts and theoretical background, and being more careful in selecting and applying research methods. Students were also encouraged to continue refining their thesis drafts, prepare preliminary conclusions that are aligned with their research problems and objectives, and complete their research documentation to ensure scientific accountability.
Several students showed significant progress in their research. Some have even completed their studies and submitted their manuscripts. In addition, the research topics presented were appreciated for being relevant and having the potential to contribute to the development of food science and technology.
The feedback provided during the seminar is expected to help students further improve their research and support the completion of their studies. Through this activity, the Master’s Program in Food Science and Technology continues to demonstrate its commitment to creating a supportive and collaborative academic environment that helps students complete their studies and produce high-quality research.
