Mataram, University of Mataram – the Institute of Research and Community Service at the University of Mataram together with the Faculty of Teaching and Education, the faculty of Mathematics and Natural Sciences, the Faculty of Food Engineering and Agro-industry, and the Agriculture Faculty held a collaborative discussion with the Southeast Asian Ministers of Education Organization Regional Center for Food and Nutrition (Seameo Recfon). The activity took place in the Meeting Room of institute of Research and Community Service Unram on Wednesday (2/8).

Dr,.Misbahudin, ST., MT., as Coordinator of Community Service Program and Collaboration with Institude of Reserach and Community Service Unram conveyed the identification of programs that could be synergized with Seameo Recfon.
“First, collaboration with the Institute can be related to Thematic Program with the theme of stunting. Then with the Faculty of Food Engineering and Agro-industry, related to the study of developing food programs (moringa and mocaf) in the form of noodles, cookies, jelly drinks for pregnant women and toddlers,” he said.

Then, he continued, thea Faculty of Teaching and Education could form a collaborations related to the Field Work Practice program for PG-Early Childhood Education study program students and holding international seminars.
“Furthermore, from the faculty of Mathematics and Natural Sciences, by holding a cooperation research roadmap in the field of biodiversity as a food source with an ethnobiological, biochemical and physical approach. As well as cooperation related to joint lectures and in-class seminars with Fatepa,” explained Dr. Misba.

Meanwhile, Jess Fernandez who is a representative from Seameo Recfon will make it effective to carry out activities that can be synergized with the 3 areas of cooperation that will be focused.
“Our collaboration will focus on the education sector, which is related to student street vendors, then research fields related to the study of food program development, research in the field of biodiversity as a food source, and finally in the field of community service,” he concluded