Indonesia’s extraordinary biodiversity offers endless opportunities to develop superfoods that combine nutritional richness with scientifically proven health benefits. At the Doctoral Program in Biotechnology, Universitas Gadjah Mada, we are fortunate to have a unique academic ecosystem that brings together experts from the Faculties of Biology, Agriculture, Animal Science, and Agricultural Technology. This multidisciplinary collaboration enables us to address the entire superfood value chain—from exploring genetic resources, understanding bioactive compounds, improving traits, to developing functional products ready for the market.
Biotechnology plays a crucial role in supporting superfood innovation. Through omics approaches—including metabolomics, proteomics, transcriptomics, and microbiomics—we can identify and profile bioactive molecules, understand their biosynthesis pathways, and assess their potential to act as prebiotics, probiotics, or postbiotics. This scientific foundation allows us to develop products that meet both health needs and regulatory requirements, directly contributing to SDG 2 (Zero Hunger) through sustainable food production, SDG 3 (Good Health and Well-being) by promoting functional foods for public health, and SDG 12 (Responsible Consumption and Production) by ensuring quality and traceability.
Our doctoral research has already covered diverse topics such as enhancing anthocyanin and carotenoid content in black rice through gene editing, isolating probiotic lactic acid bacteria from traditional fermentations, screening folate-producing strains, and exploring the prebiotic and immunomodulatory properties of local plants. These studies reflect the richness of Indonesian resources—from rice and legumes to traditional fermented foods—that can be elevated into high-value functional products.
Beyond the projects currently running in our program, Indonesia still has many untapped superfood potentials. Traditional fermented dairy like dadih, plant-based protein fermentations like tempeh, indigenous starches such as sago, and marine resources such as Eucheuma cottonii seaweed are just a few examples. Each of these can be studied using omics-based methods to reveal new functional ingredients, optimize fermentation processes, and develop credible health claims. By exploring these resources responsibly, we also strengthen our contribution to SDG 15 (Life on Land) and SDG 14 (Life Below Water) through biodiversity conservation and sustainable marine resource utilization.
Looking ahead, we are ready to expand our role through broader collaborations. We welcome partnerships with other universities, research institutes such as BRIN, and industry stakeholders to explore superfood innovation under joint research initiatives. Our Degree by Research program is an excellent pathway for such collaborations, enabling doctoral candidates to work on industry- or partner-driven superfood projects with access to state-of-the-art facilities and supervision from multidisciplinary experts.
Through this integrated approach, the Doctoral Program in Biotechnology at UGM aims to contribute not only to the academic advancement of superfood science but also to the sustainable growth of the superfood industry in Indonesia. By combining local biodiversity, advanced biotechnology, and strong partnerships, we believe superfoods from Indonesia can achieve both global recognition and meaningful impact on public health—while supporting the global SDG agenda.
Tri Rini Nuringtyas
Head of the Doctoral Program in Biotechnology
Universitas Gadjah Mada
| Doctoral Research Topic | Superfood Category | Scientific Approach | Potential Industrial Applications | Relevant SDGs |
|---|---|---|---|---|
| Study of Anthocyanin Biosynthesis in Black Rice (Oryza sativa L. ‘Cempo Ireng’): Transcriptomic Analysis and Gene Editing of OsCHS and OsbHLH | Bioactive compound-rich food (anthocyanins) | Transcriptomics, gene editing (CRISPR/Cas9) | Black rice with high anthocyanin content for functional food and antioxidant products | SDG 2, 3, 9, 12 |
| Isolation, Identification, and Characterization of Lactic Acid Bacteria as Probiotic Candidates from Soaking Water of Pigeon Pea for Yogurt Fermentation | Probiotics, fermented food | Microbiomics, microbial culture, in vitro probiotic testing | Plant-based yogurt from pigeon pea with digestive and immune benefits | SDG 2, 3, 12 |
| Transcriptomic Analysis and Gene Editing of Lycopene Epsilon Cyclase (OsLCYe) in Black Rice (Oryza sativa L.): Carotenoid Biosynthesis | Bioactive compound-rich food (carotenoids) | Transcriptomics, gene editing (CRISPR/Cas9) | Black rice with high provitamin A content to prevent deficiency | SDG 2, 3, 9, 12 |
| Screening of Folate-Producing Lactic Acid Bacteria with Probiotic Potential from Fermented Mustard Greens | Vitamin-producing probiotics | Microbiomics, metabolomics (vitamin B9) | Fermented vegetables rich in folate for maternal and general health | SDG 2, 3, 12 |
| Potential of White Turmeric Rhizome (Curcuma mangga Val.) as a Prebiotic and Its Effects on Gut Microbiota Diversity and Immunomodulatory Properties | Prebiotics | Metabolomics, microbiomics, immunomodulatory assays | Prebiotic supplements or drinks made from white turmeric | SDG 2, 3, 12 |
| Development of Microbiome-Based Fermentation Inoculum for Apam Dough to Enhance Its Postbiotic Potential | Postbiotics | Microbiomics, metabolomics | Traditional cake/dough with postbiotic benefits for digestive health | SDG 2, 3, 12 |
| Formulation of Exopolysaccharide-Producing Lactic Acid Bacteria and Yeast from Kefir Grains as Milk Fermentation Starters | Probiotics & postbiotics | Microbiomics, proteomics, metabolomics | Fermented milk rich in EPS for immune modulation and gut health | SDG 2, 3, 12 |