[Surabaya, June 7, 2026] — The Department of Chemical Engineering at Institut Teknologi Sepuluh Nopember (ITS), in collaboration with Queen Pustaka, held a national webinar titled “The Importance of Green Technology in the Food Industry” online via Zoom. The webinar featured Hakun Wirawasista Aparamarta, author of the book The Importance of Green Technology in the Food Industry, as the main speaker. The session was attended by 153 participants, including ITS students, lecturers, alumni, and general participants from various institutions.
During the presentation, Hakun Wirawasista Aparamarta emphasized that implementing green technology in the food industry is a strategic step to address sustainability challenges, energy efficiency, and food safety in Indonesia.
“According to Law No. 18 of 2012 on Food, food safety is the condition and effort required to prevent food from possible biological, chemical, and other contaminants that can interfere with, harm, or endanger human health, and must not contradict religious beliefs, faith, or cultural values, so that the food is safe for consumption,” said Hakun.
In addition, Hakun also highlighted the urgency of halal awareness for food industry actors ahead of the Mandatory Halal Certification policy in October 2026, in which all food and beverage products circulating in Indonesia will be required to have halal certification. Business operators must ensure that their production systems and product management are ready to comply with these halal regulations, so that consumers can enjoy products that are safe, halal, and meet national standards.
He emphasized the importance of applying green chemistry principles in food processing, ranging from selecting environmentally friendly solvents, improving efficiency in the extraction of active food components, to minimizing waste and emissions in industrial operations.
Furthermore, the PhD graduate from NTUST Taiwan illustrated several examples of emerging green technologies among researchers, such as the use of green solvents and natural deep eutectic solvents (NADES) for extracting bioactive food compounds, along with process optimization through chemical engineering approaches. According to him, integrating these technologies can lead to healthier food products while reducing the environmental footprint of production processes.
The webinar, moderated by Nanda Nazira, S.Kom., was interactive, with many questions from participants regarding the implementation of green technology across various sectors of the food industry, from oil processing, renewable energy utilization, to research collaboration opportunities between ITS and industry partners. The discussion also highlighted the role of universities, particularly ITS, in producing technological innovations and graduates ready to drive green transformation in the national food sector.
Through this activity, the Department of Chemical Engineering ITS aims to strengthen ITS’s contribution to developing science and technology oriented toward sustainability, while also opening broader collaboration opportunities with industry and other research institutions. The webinar is also part of ITS’s commitment to prioritizing sustainability issues in its Tri Dharma (three pillars) of higher education activities.
— Institut Teknologi Sepuluh Nopember (ITS) actively participated as a speaker in the 2026 Convention
— Institut Teknologi Sepuluh Nopember (ITS) participated as a key speaker in the Focus Group
— The Department of Chemical Engineering at Institut Teknologi Sepuluh Nopember (ITS), in collaboration with