FATETA UNHAS Strengthening International Collaboration: Guest Lecture on Cacao Fermentation by Prof. Ohnishi Akihiro from Tokyo University of Agriculture, Japan
The Faculty of Agricultural Technology (FATETA), Hasanuddin University (UNHAS), strengthened its international academic collaboration by hosting a distinguished guest lecture on Friday, February 20, 2026. The event featured Prof. Ohnishi Akihiro, Professor and Head of the Department of Fermentation Science at the Faculty of Applied Bio-Science, Tokyo University of Agriculture (TUA), Japan.
Held at Lecture Theatre 6 (LT.6), Faculty of Agriculture, the lecture was titled “Microbes in the Fermentation Process of Cacao Beans and Their Roles.” The session provided valuable scientific insights into the critical role of microorganisms in shaping the quality and flavor profile of fermented cacao beans—an essential commodity for Indonesia as one of the world’s major cacao producers.
In his presentation, Prof. Ohnishi elaborated on the microbial succession that occurs during cacao fermentation, highlighting the roles of yeasts, lactic acid bacteria, and acetic acid bacteria. He explained how these microorganisms interact dynamically, influencing biochemical transformations that ultimately determine the development of flavor precursors. Emphasizing the importance of understanding local microbial ecology, he noted that controlled fermentation based on scientific approaches can significantly enhance product consistency and value.
The guest lecture was part of a cooperation agreement between FATETA UNHAS and the Faculty of Applied Bioscience at TUA. This lecture represents the second guest lecture from TUA hosted by FATETA UNHAS. Previously, Prof. Noguchi from the same faculty had given a guest lecture. The continued exchange of expertise reflects both institutions’ commitment to fostering sustainable academic partnerships and research collaboration.
The event was attended by undergraduate and graduate students from the Study Programs of Agricultural Engineering, Food Science and Technology, and Agroindustrial Technology. The session was highly interactive, with students actively engaging in discussions on traditional and industrial cocoa fermentation control, fermentation temperatures, and the keys to producing high-quality cocoa beans.
Beyond delivering the lecture, Prof. Ohnishi also conducted joint research activities with FATETA faculty members, particularly in cacao fermentation studies. The collaboration is expected to produce internationally recognized scientific publications and practical innovations that benefit both academia and cacao-producing communities.
During his visit to South Sulawesi, Prof. Ohnishi conducted field observations in cacao plantations in Polewali Mandar (Polman) and Soppeng Regency. These visits aimed to understand local fermentation practices and explore opportunities for implementing scientifically guided fermentation systems adapted to farmers’ conditions. He is also a research partner in the Research Group (TRG) led by Prof. Salengke, which focuses on postharvest innovation and technology development in cacao processing.
This guest lecture not only broadened students’ academic perspectives but also reaffirmed the faculty’s commitment to global engagement, innovation, and research-driven development in agricultural and bioindustrial technology.