IPB News Update June 2021 by Subject Natural and Health Science

IPB University Rose to 511+ in the World in QS World University Rankings 2022

QS World University Ranking, a prestigious ranking system for international higher education institutions, has released their 2022 list earlier this month. IPB University has managed to rise in rank, earning a spot at the 511-520th place after previously ranking at the 531-540th place. In response to this achievement, Prof Arif Satria, Rector of IPB University, welcomes new collaborations and partnerships to create even more far-reaching global impact.   Read more >

Innovative Non-Dairy Cheese for Consumers Allergic to Casein

Invention of IPB University professor, Prof Khaswar Syamsu, and student of IPB University’s Department of AgroIndustrial Technology, Kartika Elsahida, have made it possible for consumers who are allergic to casein to enjoy a soy milk-based cheese. With no animal protein and lower fat composition, the innovative cheese provides those allergic to cheese and those who are dieting a chance to include cheese in their daily consumption. This product has been featured in a book published by the Business Innovation Center.    Read more >

Prof Fransiska Rungkat Zakaria Researches Red Palm Oil for Solution of Vitamin A Deficiency

Prof Fransiska Rungkat Zakaria, Professor of IPB University’s Faculty of Agricultural Engineering and Technology, has conducted a research on the use of Red Palm Oil to fulfill the need of Vitamin A and therefore eliminating vitamin A deficiency in Indonesia. According to her team’s research, contents of vitamin A in food cooked with RPO is higher as opposed to food cooked with regular cooking oil. RPO itself contains no hazardous composition, making it safe for consumption.    Read more >