My first experience teaching for an International Master Course at Chalmers University of Technology, Sweden. The main objective of the course was to give an overview of how biotechnology can be applied within the food area, thus I started the class by presenting Indonesian fermented food, viz.: Tempeh. The other session was to introduce a bit of analytical chemistry, i.e. bioactive compounds analysis in food. I was really contented to meet a group of enthusiastic and cooperative students from several different countries.

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