Jakarta, 11 March 2026 – The power talk was held on Friday, 13th February 2026, in the afternoon, presented by Dr. Jorry Dharmawan from SIT, Singapore, and moderated by Dr. Oec Troph. Hanny Angrainy, B.Sc., M.A., M.Sc, Head of Food Technology Department, i3L University. Dr. Dharmawan gave an interesting presentation about his research in analyzing the condition of dysphagia patients in Singapore and how the role of sensory and product development is needed to support the quality of life of the elderly with dysphagia conditions. 

As the current population gets older, the issue of providing safe and appropriate meals for people with dysphagia is becoming increasingly critical. This research focuses on addressing the issue by developing products with improved organoleptic properties, particularly texture, so they can be easily gulped, require minimal chewing, and be safely swallowed. Dr. Dharmawan’s approach combines food chemistry and biotechnology principles to enhance the textural, structural, and nutritional qualities of the food being developed, rather than simply changing traditional meals served. This research will create mealtime options that are not only safe to consume but also provide all the nutrients the body needs and are attractive to older adults with swallowing difficulties.

Responding to a Rapidly Aging World

Global demographic data underscore how critical the research presented is. One in six people worldwide will be aged 60 or older by 2030, and by 2050, the number of people aged 60 and older will exceed 2 billion, thereby doubling current figures. Economic growth in many regions, driven by rapidly aging populations, will outpace the growth currently seen in other industrialized countries. 

For example, by 2040, Japan, South Korea, Singapore, Greece, and Italy will have the largest percentages of their populations aged 65 and older globally. In addition to the previously mentioned trends affecting the elderly food consumer demographic, there remains an immediate need for innovation in senior food design, including the development of hypoallergenic and dysphagic-friendly food products.

Strengthening Academic Connections

This power talk provided an opportunity for faculty and students interested in food science and nutrition, as well as food technology, to learn how interdisciplinary research can help address real-world health problems. Following his presentation, Dr. Dharmawan had the chance to tour the university with the Food Technology Faculty and the i3L International Office representative, discussing research facilities, academic programs, and potential areas for collaboration between the two institutions. Both i3L University and the Singapore Institute of Technology (SIT) have welcomed the possibility of future partnership, particularly in research and student initiatives related to food innovation and food technology. 

The Collaborative Future

The visit by Dr. Dharmawan represents a significant step toward strengthening international academic connections focused on senior nutrition. As the number of seniors continues to grow worldwide, institutional collaboration will be critical to creating, building, and implementing feasible, science-based solutions. At the conclusion of the event, both institutions expressed a desire to continue working together to expand cooperation and to advance research that will enable healthier aging throughout Asia and beyond.