Reducing harvested food waste

Currently working at the University of Newcastle as a lecturer and researcher, Dr Penta Pristijono chose to work in food science because of its universal relevance.

“Food is essential for the human body, regardless of demographic, age, gender or health status,” he said.

Penta began his own study journey with a Bachelor in Fisheries Science in Indonesia.

“My passion has always been food, especially food science.

“I enjoy good quality food, but some of my favourite foods, like seafood, are perishable.

“So, I decided to take on a bachelor’s degree in fisheries science to explore more about factors affecting food spoilage,” he said.

Penta then went on to undertake postgraduate studies in Australia, completing a Master of Food Technology and PhD in Food Science at the University of Newcastle. This is where he developed his interest in horticulture postharvest research.

Penta’s then completed post-doctoral research in horticulture postharvest at the University of Newcastle, which was funded by the ARC Industrial Transformation Training Centre for Food and Beverage Supply Chain Optimisation.

As a current lecturer in Food Science and Human Nutrition, at the Central Coast campus, Penta teaches students about food science and food quality management and is very proud of the program.

"There are a large number of food companies in the region, so our students will have opportunities to gain experience from local industries.

“Our program covers laboratory practical experiences on wide range of different topics which prepare graduates to enter the workplace in varied food industries.

“Our program also covers human nutrition topics, which prepares graduates to also enter nutrition professions,” Penta said.

Apart from lecturing, Penta continues to research in the area of horticulture postharvest.

“Initially, my horticulture postharvest research involved preventing the browning process of fresh-cut surface of apples and lettuces using nitric oxide gas and its donors’ compounds.

“I am now working on developing innovative postharvest technologies to extend the storage life of fruits and vegetables.

“This involves delaying the ripening and senescence process, as well as controlling postharvest pathogens,” he said.

Penta has now extended his research interest to developing alternative combinations of treatments with different packaging materials to prolong horticulture postharvest lifespans of stored fruits and vegetables further.

Penta’s passion came from his awareness of the levels of food waste, especially in the horticulture sector after harvest includes during transportation, processing, and storage.

“Fresh fruits and vegetables are living tissues which have a short shelf-life after harvest, and improper preservation results in an even shorter shelf-life.

“This directly affects farmers and consumers and is a new challenge to discover how we can produce more innovative ways to reduce waste,” Penta said.

Penta believes Food Science is an extremely important industry.

“As food scientists, we will always be facing new challenges of providing high quality food that meets consumer demands.

“I believe the food sector has huge opportunities for future careers as we attempt to solve these challenges.

“We are a highly dynamic sector and are constantly developing,” he said.

To future students considering studying a Bachelor of Food Science and Human Nutrition, Penta says to follow your passion.

“If you have passion about food, our Food Science and Human Nutrition programs provides practical training in a wide range of food topics with a very current and innovative approach.

“We also combine the nutrition aspects into the program which provide stronger impact on graduates’ readiness to enter the job market,” Penta said.

Study Food Science and Human Nutrition at the University of Newcastle