Dr. Setyaningrum Ariviani, S.T.P., M.Sc.

1. Dwi Ishartani, S.T.P., M.Si.
2. Ir. Windi Atmaka, M.P.
3. Siswanti, S.T.P., M.Sc.
4. Gusti Fauza, S.T., M.T., Ph.D.
5. Dimas Rahadian Aji Muhammad, S.T.P., M.Sc., Ph.D.

Exploration of plant and animal food sources, product diversification, product quality improvement, and development of Food Ingredients (Flavoring agents, Coloring agents, Preservatives, Thickeners, Functional food ingredients)

1. LIPI Yogyakarta
2. CV Orizo Indonesia
3. Yogyakarta State University
4. Gadjah Mada University
5. Diponegoro University
6. PT. Elterische Olie Indonesia
7. Ghent University
8. Chocolate Monggo
9. Krakakoa

Prof. Danar Praseptiangga, S.T.P, M.Sc., Ph.D.

1. Dr. Ir. Choirul Anam, M.T., M.P.
2. Achmad Ridwan Ariyantoro, S.T.P., M.Sc., Ph.D.
3. Raden Baskara Katri Anandito, S.T.P., M.P.
4. Anastriyani Yulviatun, S.T.P., M.Sc.
5. Lia Ummi Khasanah, S.T., M.T.

Development of functional and nutraceutical food ingredients and products, based on biological natural resources (cocoa, spices, seaweed, tubers, and local nuts), and development of biodegradable food packaging.

1. Ghent University, Belgium
2. Hiroshima University, Japan
3. Suranaree University of Technology (SUT), Thailand
4. Osaka University, Japan
5. BBP4BKP – Ministry of Marine Affairs and Fisheries Republic of Indonesia
6. Agency for the Assessment and Application of Technology (BPPT), Indonesia
7. Gadjah Mada University (UGM)
8. Padjajaran University (UNPAD)

Muhammad Zukhrufuz Zaman, S.P., M.P., Ph.D.

1. Rohula Utami, S.T.P., M.P.
2. Edi Nurhartadi, S.T.P., M.P.
3. Esti Widowati, S.Si., M.P.
4. Asri Nursiwi, S.T.P., M.Sc.
5. Ardhea Mustika Sari, S.T.P., M.Sc.

Fermentation process technology engineering in food processing made from local raw materials, exploration of antimicrobial substances from local ingredients, industrialization of fermented food products, and risk analysis of pathogenic microbes and toxins in food products.

1. Suranaree University of Technology, Thailand
2. Universiti Malaysia Sabah, Malaysia
3. Universiti Putra Malaysia, Malaysia
4. UPN Veteran Surabaya, Indonesia
5. Kolej Univ Tungku Abdul Rahman, Malaysia
6. Research Unit for Natural Product Technology (BPTBA), LIPI, Yogyakarta

Dr. Ir. Sigit Prabawa, M.Si.

1. Ir. Kawiji, M.P. 
2. Ir. Bambang Sigit Amanto, M.Si.
3. Bara Yudhistira, S.T.P., M.Sc.
4. Godras Jati Manuhara, S.TP., M.Sc

Development of process engineering techniques for local food ingredients processing, studies of local food wisdom regarding processing techniques and safety.

1. Assessment Institute of Agricultural Technology (BPTP), Central Java
2. Small and Medium Enterprises (SMEs) of Vegetables in Magelang
3. Food Security Department of Surakarta
4. Small and Medium Enterprises (SMEs) of Karak in Sukoharjo and from other regions
5. LIPI Yogyakarta
6. CV Orizo Indonesia
7. Yogyakarta State University (UNY)
8. Gadjah Mada University (UGM)
9. Diponegoro University (UNDIP)
10. PT. Elterische Olie Indonesia