To strengthen food security, UNY encourages various innovative efforts in processing various alternative food ingredients. Five UNY students consisting of Siti Nursipa Wulida (Culinary Education); Nur Evirda Khosyiati (Culinary Education); Rifki Refiyandi (Elementary School Teacher Education); Putri A. Panggabean (Accounting); and Syifaun Nuha A (Management) successfully developed tempe-based biscuits for toddlers named Bistbox.