Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)
Conference: Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)
Date: 1-2 September 2025
Location: Lombok, West Nusa Tenggara, Indonesia (Hybrid)
Website: https://innofatec.um.ac.id/ This proceedings volume compiles scholarly works presented at The International Conference on Innovations in Food Science, Culinary Arts, and Fashion Technology (INNOFATEC) 2025, held on 1–2 September 2025 in a hybrid format on-site in Senggigi, Lombok, Nusa Tenggara Barat, Indonesia, and online via a virtual conference platform. The conference is organized by the Department of Culinary and Fashion Education, Universitas Negeri Malang. The primary aim of INNOFATEC 2025 is to foster cross-disciplinary knowledge exchange on cutting-edge innovations and sustainable practices in food science, culinary arts, fashion technology, and vocational education. The scope of this proceedings spans conceptual contributions, empirical findings, industry case studies, and policy reviews that advance scientific understanding, professional practice, and curriculum development across these interconnected domains. Featuring keynote speeches, panel discussions, technical sessions, and networking opportunities conducted both on-site and online, the conference encourages collaboration among academics, practitioners, policymakers, and industry stakeholders. We hope this publication not only enriches the academic discourse but also provides practical guidance for the transformation of the food, culinary, and fashion sectors at global and national levels. The INNOFATEC 2025 sub-themes included in this volume are: 1. Food Science and Technology: functional foods and nutraceuticals; food safety and quality management; advances in food processing and preservation.
2. Culinary Innovation and Technology: traditional cuisines and modern adaptations; food tourism and cultural heritage.
3. Fashion Technology and Sustainability: sustainable fashion; innovations in textile and fabric technologies; halal fashion; fashion and cultural identity.
4. Vocational Education in Culinary and Fashion: curriculum development; teaching strategies and industry collaboration; innovations in vocational training and digital learning. We extend our appreciation to the authors, reviewers, and the organizing committee for their dedication to scientific quality and practical relevance. Our gratitude also goes to all participants both on-site and online whose perspectives and experiences enriched the cross-disciplinary dialogue that defines INNOFATEC 2025. In preparing this proceedings, we followed the applicable Conference Proceedings Guidelines, Third-Party Material Permissions Policy, and Book Authors’ Code of Ethics. We hope this volume benefits researchers, vocational educators, and industry practitioners, while serving as a foundation for future collaboration in research and innovation.
Date: 1-2 September 2025
Location: Lombok, West Nusa Tenggara, Indonesia (Hybrid)
Website: https://innofatec.um.ac.id/ This proceedings volume compiles scholarly works presented at The International Conference on Innovations in Food Science, Culinary Arts, and Fashion Technology (INNOFATEC) 2025, held on 1–2 September 2025 in a hybrid format on-site in Senggigi, Lombok, Nusa Tenggara Barat, Indonesia, and online via a virtual conference platform. The conference is organized by the Department of Culinary and Fashion Education, Universitas Negeri Malang. The primary aim of INNOFATEC 2025 is to foster cross-disciplinary knowledge exchange on cutting-edge innovations and sustainable practices in food science, culinary arts, fashion technology, and vocational education. The scope of this proceedings spans conceptual contributions, empirical findings, industry case studies, and policy reviews that advance scientific understanding, professional practice, and curriculum development across these interconnected domains. Featuring keynote speeches, panel discussions, technical sessions, and networking opportunities conducted both on-site and online, the conference encourages collaboration among academics, practitioners, policymakers, and industry stakeholders. We hope this publication not only enriches the academic discourse but also provides practical guidance for the transformation of the food, culinary, and fashion sectors at global and national levels. The INNOFATEC 2025 sub-themes included in this volume are: 1. Food Science and Technology: functional foods and nutraceuticals; food safety and quality management; advances in food processing and preservation.
2. Culinary Innovation and Technology: traditional cuisines and modern adaptations; food tourism and cultural heritage.
3. Fashion Technology and Sustainability: sustainable fashion; innovations in textile and fabric technologies; halal fashion; fashion and cultural identity.
4. Vocational Education in Culinary and Fashion: curriculum development; teaching strategies and industry collaboration; innovations in vocational training and digital learning. We extend our appreciation to the authors, reviewers, and the organizing committee for their dedication to scientific quality and practical relevance. Our gratitude also goes to all participants both on-site and online whose perspectives and experiences enriched the cross-disciplinary dialogue that defines INNOFATEC 2025. In preparing this proceedings, we followed the applicable Conference Proceedings Guidelines, Third-Party Material Permissions Policy, and Book Authors’ Code of Ethics. We hope this volume benefits researchers, vocational educators, and industry practitioners, while serving as a foundation for future collaboration in research and innovation.