Singaraja-(4/10) Undiksha Technical and Vocational Faculty received a visit from Yogyakarta State University (UNY) Culinary Education Study Program students. This activity was carried out in Ganesha Room 3, Undiksha Rectorate Building with a total of 97 UNY students and 4 UNY companions and invited resource persons. (Dr. Ichda Chayati, M.P.).

The activity began with a speech from the UNY accompanying lecturer and continued with a speech from WD 1 FTK (Made Windu Antara Kesiman, S.T., M.Sc., Ph.D.) expressing his gratitude for his visit so that he could further motivate students to create innovations that are more characteristic. of the products made. The activity continued: Handing over of mementos from Undiksha and UNY, Signing of the Implementation of Collaboration between the Culinary Education Study Program, Faculty of Engineering, Yogyakarta State University, and FTK Ganesha Education University regarding Public Lectures with Students. Both parties, namely the UNY Culinary Education Study Program and the Undiksha PVSK Study Program, hope that there will be further collaboration apart from public lecture activities.

Next, the Public Lecture Activity with the topic “Culinary Product Innovation”. The public lecture was attended by students of the fifth semester of Culinary Arts Vocational Education and all 97 UNY students in the event. Dr. Ichda Chayati, M.P said “The culinary business and its innovation, the culinary business is a business that never dies. Because food is the most sought-after thing by everyone, in terms of culinary innovation the development of new food ingredients, processes, products, and services that contribute significantly to industrial productivity and market choices, the aim of culinary innovation is to improve consumers’ living standards and the operational efficiency of culinary businesses, and Science involved in scientific expertise culinary innovation, product development research, behavioral studies, marketing and business strategies. He also conveyed one of the ideas for practical innovation by beautifying the packaging from traditional to more modern so that it is more attractive to young people, thereby expanding the market reach of our products. The resource person also provided the keys to successful innovation, including being anti-mainstream, not being satisfied in your comfort zone, broadening your horizons (reading, communities, seminars, etc.), and daring to try, not to be afraid of failure.