Yogyakarta – The Master’s Program in Food Science and Technology (MFST), Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, once again held a guest lecture titled “Beyond Thesis: Career Direction and Professional Readiness” on Thursday, March 26, 2026. Conducted online via Microsoft Teams, the event was attended by around 32 S2 MFST students.
The guest lecture featured Titik Kurniawati, S.T.P., CHRMP, Human Resources at PT Nutrifood Indonesia, who shared insights into the dynamics of today’s working world and strategies for preparing oneself before entering a professional environment. Through this session, MFST students were encouraged to see that postgraduate study does not end with the completion of a thesis, but rather becomes a starting point for shaping their future career path.
From the beginning of the session, the speaker emphasized the importance of being aware of a world that is changing quickly and unpredictably. Students were invited to understand that today’s professional landscape no longer follows a linear pattern. The shift from the concept of VUCA to BANI reflects a global reality that is increasingly complex, uncertain, and difficult to predict. In this situation, adaptability and resilience have become essential parts of professional readiness.
This transformation is also reflected in the development of industry toward the era of Industry 5.0, where technology no longer stands alone but works side by side with human roles. A more human-centered approach, with a strong focus on sustainability and resilience, has become a key feature of this transformation. In this context, MFST students were encouraged to understand how their academic background can contribute to a more integrated and sustainable industrial system.
The discussion then moved to the growing reality of industrial disruption, especially due to technological advancement and changing consumer behavior. The emergence of new business models requires companies to continue innovating and adapting in order to remain relevant. From this, students gained a clearer understanding that flexibility and readiness to face change are important keys to sustaining a future career.
In the context of the food industry, product innovation was highlighted as one of the important aspects. Products that are able to survive are not only those with good quality, but also those that can respond to consumer needs and keep up with emerging trends. This creates opportunities for MFST graduates to take an active role in developing innovative and value-added food-based solutions.
Beyond technical knowledge, students were also encouraged to reflect on the importance of strengthening future core skills. Creative thinking, communication, adaptability, and problem-solving were presented as important assets for navigating a collaborative and dynamic work environment. These skills complement the academic competencies that students have developed during their studies.
In the final part of the session, the speaker explained that MFST graduates have broad career opportunities across various sectors, ranging from food manufacturing and sales and marketing to digital and technology-related fields. Along with the changing nature of industry, career readiness is supported not only by academic achievement, but also by practical abilities, strong soft skills, and a willingness to continue learning and adapting.
Through this guest lecture, MFST students gained a broader perspective on career development after completing their studies. The event is expected to encourage students to prepare themselves in a more focused and meaningful way, so that they will be able to contribute optimally to the continuously evolving food industry.
