23 May 2025
Anonymous Writer
The Master's Program in Food Science, Master's Program in Animal Science, and Undergraduate Program in Food Technology held a hybrid public lecture on Tuesday, March 25, 2025, at Aula D.H. Penny, Faculty of Agriculture, Universitas Sumatera Utara.
The public lecture, themed "Microwave Sterilization of Prepackaged Ready-to-Eat Meals," featured Prof. Dr. Shyam S. Sablani, a distinguished Professor from Washington State University, as the keynote speaker.
The event commenced with welcoming remarks from the Head of the Master's Program in Food Science, Prof. Dr. Ir. Hotnida Sinaga, M.Phil., Ph.D. It was moderated by Wahyu Haryati Maser, S.T.P, M.Si., Ph.D., a lecturer from the Undergraduate Program in Food Technology. The lecture was attended by several heads and secretaries of study programs, lecturers, and students. In total, approximately 80 participants attended the hybrid public lecture.
In her remarks, Professor Hotnida emphasized that this event offered a valuable opportunity for participants to gain new insights and hone their critical thinking skills. She highlighted the importance of critical thinking as essential preparation for facing various future challenges.
During his presentation, Professor Sablani explained that microwave heating technology is gaining increasing interest due to its high energy efficiency and speed in heating food. He added that technological advancements also enable the integration of sensors and artificial intelligence (AI), allowing for more personalized cooking processes tailored to individual user needs. Furthermore, innovations in smart packaging also contribute to optimizing food heating processes. According to him, all these developments aim to meet consumer expectations for practical and efficient food solutions. Professor Sablani further elaborated that this technology is highly relevant to current trends, such as the increasing popularity of meal prep kits and on-demand food services.
This explanation is closely related to the research he has pursued since 2007. Professor Sablani began his research to develop microwave technology and high-barrier food packaging, which later resulted in multi-layer polymer packaging capable of extending food shelf life by up to nine months. The main challenge in this innovation lies in the polymer's inherent permeability to oxygen and water vapor, necessitating additional engineering. He also highlighted that metal materials are unsuitable for microwave use because they are impenetrable to waves, while glass is deemed risky due to its fragility. These innovations represent crucial steps in supporting safer, more practical food storage that aligns with the needs of modern consumers.
Participants are expected to utilize this activity to broaden their knowledge and sharpen their critical thinking skills, which are vital in facing future challenges. Moreover, by emulating the spirit of innovation demonstrated by Professor Sablani, participants are hoped to be motivated to continuously develop science and technology, particularly in creating practical and efficient solutions in the food sector. Technological advancements such as microwave heating, AI integration, and smart packaging demonstrate that collaboration between research and consumer needs can yield broadly beneficial breakthroughs. The hope is that the next generation will be able to continue this innovative spirit to address the challenges of the times and create a better future.
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