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On November 11, 2025, D4 Culinary Arts students at Surabaya State University (UNESA) once again showcased their remarkable creativity through a culinary practice activity titled “Frog Chicken Processing.” This event served
Molecular gastronomy is a branch of science that studies the physicochemical transformation of edible ingredients. Some scientists also define molecular gastronomy as a branch of science related to the development, creation, and properties of food
UNESA is not only superior in the field of general education, but also becomes a pioneer of vocational education, including in the catering sector. Through the D4 Tata Catering Study Program, students are edu
