Yogyakarta, October 17, 2026. Awareness of selecting and consuming safe food needs to be continuously strengthened, not only among the general public but also among university students as the younger generation who play a strategic role in disseminating knowledge. Recognizing this importance, the Department of Biology Education, Faculty of Mathematics and Natural Sciences (FMIPA), Yogyakarta State University (UNY) organized an online Food Safety Webinar via Zoom Meeting.

The webinar featured Dian Tauhidah, M.Pd., an expert staff member from the Halal Inspection Agency (LPH) of UIN Walisongo Semarang, as the guest speaker. Open to both students and the public, the event aimed to expand access to food safety education and enhance public literacy in choosing food products carefully and responsibly.

In her presentation, Dian Tauhidah, M.Pd., covered three main topics: food safety, food literacy, and halal certification. She explained that food encompasses everything derived from biological sources intended as food or beverage, whether fresh or processed. Understanding the characteristics of food and its potential hazards serves as an essential foundation for consumers to make informed daily decisions.

In addition to food safety, participants were introduced to the concept of food literacy—the ability to acquire, understand, and apply knowledge about food in daily life. Food literacy goes beyond selecting food to encompass four key domains: planning and managing food, selecting food, preparing and processing food, and consuming food. With strong food literacy, the public is expected to effectively plan meal needs, evaluate ingredient quality, process food properly, and align consumption with nutritional requirements.

The next discussion focused on food halalness and halal certification. The speaker emphasized that halal aspects extend beyond ingredients to include production processes, equipment usage, storage, distribution, and material handling. Therefore, product halalness must be maintained through compliant processes rather than relying solely on raw ingredients. Participants were also informed about verifying halal-certified products using the SIHALAL database on the bpjph.halal.go.id website. Through this session, attendees were encouraged to realize that food choices should not rely merely on appearance, taste, or price. Safety, quality, product information, and halal status are equally vital considerations, empowering participants to become more critical and wise consumers.

During the Q&A session, students raised several practical issues relevant to real-world practices. Aziah Safa inquired about bakery businesses producing rum-containing pastries while seeking halal certification for other product lines. This discussion highlighted the importance of segregating products, brands, and equipment to prevent cross-contamination that could affect halal status. Meanwhile, Nasywa raised the issue of verifying food ingredient suppliers for the Free Nutritious Meal Program (MBG), specifically within the Nutritional Fulfillment Service Units (SPPG). The speaker underscored that halal application and inspection processes must encompass the entire supply chain, from raw material procurement to supplier selection, demonstrating that halal assurance must be implemented comprehensively throughout the food provision process.

Raising food safety literacy also aligns with the achievement of Sustainable Development Goal (SDG) 3 (Good Health and Well-being) by reinforcing awareness of safe food as part of health preservation. The initiative also aligns with SDG 4 (Quality Education) by offering a learning platform and disseminating knowledge to students and the general public. Furthermore, empowering consumers to select and consume food responsibly supports SDG 12 (Responsible Consumption and Production). In the national development context, this event contributes to the Asta Cita vision, particularly the agenda to enhance human resource quality through strengthened education, health, and quality of life.

The organization of this webinar highlights the Department of Biology Education's role as a community partner in addressing real-world issues. Through accessible online education, food safety knowledge is expected to reach a broader audience and encourage the adoption of safe food selection principles in daily life. Beyond expanding horizons, the event provided participants an opportunity to gain insights from experts, build networks, and play an active role in fostering a food-conscious culture that extends beyond knowledge into responsible consumption habits.

Through the Food Safety Webinar, the Department of Biology Education, FMIPA UNY hopes that food safety literacy will continue to grow across academic environments and the broader public. These efforts aim to support the creation of a healthy, knowledgeable, and wise community in selecting food, while reinforcing the university's contribution to achieving the SDGs and national development goals.