Summer Course

PROGRAM OVERVIEW

OCEAN SCOUT SUMMER COURSE 2026

The Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, proudly announces the “Ocean Scout Summer Course 2026“, an international academic program designed to promote innovation, sustainability, and global collaboration in the utilization of aquatic resources.

With the theme:

From Ocean to Extraordinary Value: Blue Innovation, Marine By-Product Valorization, and Gastrodiplomacy

this program highlights Indonesia’s vast potential as an archipelagic nation rich in aquatic biodiversity.

Background

Indonesia, as the world’s largest archipelagic country, possesses abundant and diverse aquatic biological resources. These resources play a crucial role not only in food security but also offer significant potential to be developed into high value-added products. Through innovation in aquatic product processing technology, these resources can be transformed into various products, including food, bioactive compounds, biomaterials, and other industrial products.

In the global context, the concept of blue innovation promotes more creative and sustainable utilization of marine resources to generate broader economic, social, and environmental value.

The Department of Aquatic Product Technology (THP), IPB University, is mandated to advance science and technology in the sustainable utilization of aquatic resources into safe, high-quality, and value-added products. One key focus is the optimization of raw material utilization through marine by-product valorization, which involves converting processing by-products—such as fish heads, bones, skin, and viscera—into valuable products like collagen, bioactive peptides, and industrial materials. This approach supports zero-waste processing and contributes to a more sustainable blue economy.

Beyond economic and technological value, aquatic products also carry strong cultural significance in Indonesian culinary traditions. Various seafood-based dishes serve as instruments of gastrodiplomacy, where food becomes a medium for cultural exchange and global promotion of national identity. Therefore, this summer course integrates technological innovation with cultural promotion through marine-based gastronomy.