Students of the Bachelor’s program in Culinary Education (S1 Pendidikan Tata Boga), Faculty of Engineering, UNY, once again demonstrated their creativity at the “Culinary Innovation Festival 2025”, held at Garden Level 1 of Sleman City Hall. The event, held on Saturday, 21 June 2025, carried the theme “Fiberlicious” and served as a platform for the 2022 cohort to present their high-fibre culinary product innovations created in the Product Innovation course.

The festival was officially opened by the Dean of the Faculty of Engineering at UNY, Prof. Dr. Mutiara Nugraheni, S.TP., M.Si. She inaugurated the event by striking a gong. Meanwhile, the Chair of the Department of Culinary and Fashion Education, Dr. Fitri Rahmawati, M.P., emphasized that the festival served as a forum for students to display their competence in creating innovative food products based on fibre content using local Indonesian ingredients. “The shift in society’s eating patterns toward low-fibre foods is a challenge that must be addressed. Through this festival the students showcase creations that are not only healthy and nutritious but also appealing and communicative,” explained Dr. Fitri Rahmawati.

The festival committee chair, Edwin Aditya, expressed appreciation for the students’ enthusiasm and support from various parties. “We hope that the works produced can provide inspiration, not just within the academic environment but also for the wider community to care more about healthy food consumption,” said Edwin. The concept “Fiberlicious” was born out of awareness of the importance of fibre for health. Not only for maintaining digestive health, fibre also helps control cholesterol and blood sugar levels and supports weight management. Through this festival, students presented various high-fibre food and drink products suitable for all groups, from toddlers to seniors.

Beyond being a showcase of innovation, the festival also aimed to introduce the Culinary Education Study Program at UNY to the public, especially prospective students interested in the field of culinary arts and food. The lively festival was attended by various audiences including academics, culinary industry practitioners, health advocates, and the general public. Through the creative product works of 95 students, they endeavoured to educate the public about the importance of fibre consumption for health.

One visitor, Sri Dwi Utami, revealed that such activities are very good for the future—to broaden the students’ insights and creativity in creating. One of the students of Culinary Education participating in the festival, Ichlesia Dea Asyera, introduced her product derived from oat flour filled with apple and carrot compote and topped with crumble, producing an innovative product called “O’Crumb”. This creation is naturally high in fibre, in line with the theme of this year’s CIF festival.