During the period June 23rd to July 4th 2014, Ms. Rhea Koylass (Technologist – Food & General Microbiology) and Ms. Amanda Lalla (Technologist – Food Technology), attended a training program in Bandung, Indonesia titled “Technology in Fermented Foods Based on Soy“. Special attention was given to the manufacture of Tempe from Soybeans since Tempe is not commonly produced in Trinidad.
This two week training programme was hosted by the Indonesian Institute of Sciences – LIPI (Lembaga Ilmu Pengetahuan Indonesia) and facilitated by Dr. Sri Pudjiraharti, Dr. Sri Pritani, Ms. Yetti Iskandar and Ms. Thelma Budiwati at the Research Center for Chemistry in Bandung.
The training took the form of formal lectures, practical laboratory work and field trips to various Tempe factories in and around Bandung and Bogor, Indonesia. The three main tempe producing facilities visited during the training were:
- A cottage industry;
- A small scale tempe factory; and
- A large scale (state of the art) tempe factory.
Some of the topics covered during the course of the training include:
- Solid Substrate Fermentation for Tempe Production and Nutrition Aspect;
- Tempe Making Process;
- Quality Assurance of Tempe Products; and
- Food Safety of Soy/Tempe Products.
Certificates of completion were awarded after successful completion of the two-week training.
