Tuesday, June 10, 2025 – In a world where food innovation moves at lightning speed, how can students prepare to lead the next big revolution in the food industry? The answer lies in programs like the i3L Bachelor Study Program in Food Technology, where students don’t just learn science—they live it. At the heart of this experience is TASTE 2025, a hands-on exhibition that showcases the creativity, problem-solving, and innovation of future food technologists.

Bridging Classroom Knowledge with Industry Needs

Hosted annually, TASTE 2025 is more than just a student showcase—it’s a simulation of the real-world food product development process. From initial concept and formulation to marketing, packaging, and pitching, students from the Food Technology program get a chance to experience the full lifecycle of launching a food product. This year, students from Cohorts 22 and 23 took the spotlight. Enrolled in key courses like Innovation and Product Development, Advances in the Food Industry, and Fruits and Vegetables Processing Lab, they developed solutions that respond to emerging trends in sustainability, health, and technology.

Innovative Student Projects that Reflect Industry Trends

Some of the standout projects included:

1. Mealworm Protein Drink – A sustainable protein option using edible insects
2. Banana Peel Vegan Bacon – A creative take on upcycling waste into plant-based meat
3. Clear Protein Beverages – A transparent yet protein-rich drink
4. Nutriboost Bar – A functional snack bar enriched with iron and stress-relieving ingredients
5. Seaweed Packaging with pH Indicator – Biodegradable films that detect food freshness

These projects demonstrate not only technical skill, but also environmental awareness and market insight—skills highly valued in the modern food industry.

Strong Industry Engagement

One of the highlights of TASTE 2025 was the direct involvement of leading food and nutrition companies. Industry professionals from well-known companies such as Friesland Campina, ABC President, Kalbe Nutritionals, DSM-Firmenich, Pronas, and Circle-K attended the event. They acted as guest evaluators, gave valuable feedback, and sponsored awards for outstanding projects. This direct engagement created a bridge between academia and industry, offering students meaningful connections and real-world perspectives on their work.

Why Choose a Bachelor’s in Food Technology?

Studying Food Technology at i3L campus isn’t just about learning the science behind food. It’s about developing practical skills, building professional networks, and gaining hands-on experience through projects like TASTE 2025. Students graduate with a strong foundation in research and development, product innovation, quality assurance, and food safety. With the growing demand for sustainable and health-conscious food products, graduates are well-positioned to take on roles in one of the world’s most vital and evolving industries.