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Global Sustainable Gastronomic Trends An international study published in a reputable journal
UNESA's Culinary Arts and Foodservice Study Program highlights the potential of moringa leaves as a future source of vegetable protein through the study and exploration of local plant-based foo
🧭 IntroductionIn the culinary world, one of the most interesting and common chemical phenomena that occurs during cooking is the Maillard reaction. This reaction is responsible for the brown color, delicious aroma, and complex savory tas
The Seminar on the Results of the Actualization of Permanent Lecturers at Unesa Waves 3 and 4 in 2025 took place in an orderly and smooth manner on 24–25 November 2025 at the LPSP Building, Surabaya State University, Lidah Wetan Campus. This act
