Summer Course 2023: Local Beef Cattle Production
Every day, meat, milk and other animal products are traded or introduced (if it is originated from other regions and countries) into our market. Each of product purchases is a vote with our desire to eat that sends a market signal affecting what, where, and how the product is produced. The selections of the technical criteria defining quality and the appropriation of the image of the product linked to its origin must then consider the expectations of consumers concerning the origin.
Cheese, for instance, has recently become popular in Indonesia and widely known across the country. Most of us put cheese as toppings on our food whether it is dessert or savory, right? Although it has been introduced during colonization long time ago, the term of “cheese” has just been getting popular since the rising of internet and social media in the last decade. The increasing demand of cheese drives investment on its industrialization. Unfortunately, a type of product that is similar and originates from some regions in Indonesia is not even that popular because it has not yet been industrialized. They are “dangke” from South Sulawesi and “dali ni horbo” from North Sumatra, which are made from buffalo’s milk. We believe there are numerous types of cheese around the world. One may have identical characteristics with another, but they have to have uniqueness on their own. Have you ever had “halloumi” cheese on your plate? “lighvan” or “paneer”? Not to mention products made from meat, egg, and other products of animal origin.
Industrialization, curiosity, and cultural awareness open the access for trading across nations and finally the economic development contributes in achieving common welfare. Therefore, this program is designed not only for getting knowledge of how we develop product then industrialize them, but also for understanding culture differences across nations. The theme of this course is “Innovative Technologies for Industrializing Traditional Animal Products”. Students will be able to develop innovative products formula made from livestock products that are potentially to be industrialized. The concepts and formulas are formulated properly based on technological, economical, and cultural analysis.
- Teacher: Dr.Wendry Setiyadi Putranto,S.Pt.,M.Si 197801182003121001
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- Teacher: Dosen Prof. Drh. Hj.Roostita L BaliaM.App.Sc., Ph.D.
- Teacher: DICKY TRI UTAMA