Summary (ICFTNSA 2021)
The International Conference on Food Technology, Nutrition, and Sustainable Agriculture (ICFTNSA 2021) was successfully held virtually on September 30, 2021, organized by the Indonesian Association of Food Technologists (PATPI) Medan in collaboration with the Department of Food Science and Technology, Universitas Sumatera Utara. With the theme “Towards a Competitive Food Industry 4.0 on Food Technology, Nutrition and Sustainable Agriculture,” the conference brought together over 55 institutions from Indonesia and abroad, including participants from the United States, France, Australia, Thailand, Poland, North Macedonia, and Vietnam. Supported by IUFoST and published through Scopus-indexed proceedings (E3S Web of Conferences), the event opened with keynote remarks from academic leaders and international experts, emphasizing the importance of scientific collaboration and innovation in achieving global food security and the Sustainable Development Goals (SDGs).
The scientific program featured plenary sessions and parallel presentations covering a wide range of topics, including environmentally friendly food packaging, functional foods based on probiotics and prebiotics, natural antioxidants and antimicrobials, efficient food processing technologies, and the diversification of local food systems. Keynote speakers from institutions such as Washington State University, RMIT University, University of Lorraine, and Prince of Songkla University shared cutting-edge research that contributes to improving food quality, safety, and sustainability. More than 50 research papers were presented, highlighting innovations in food science, nutrition, sustainable agriculture, and the development of halal products.
Beyond knowledge exchange, ICFTNSA 2021 served as a platform for building research networks and fostering collaboration among academics, industry professionals, and policymakers. The event included breakout sessions via Zoom, a PATPI book launch, and the announcement of Best Presenter Awards. The conference showcased the resilience and adaptability of the academic community in driving food system innovation amid global challenges, such as the COVID-19 pandemic.
