<![CDATA[Pentingnya ketahanan pangan telah lama disadari oleh pemerintah. Namun demikian, kondisi ketahanan pangan masih sangat memprihatinkan, terutama ditunjukkan oleh tingginya jumlah individu yang masih mengalami malnutrisi. Hal ini antara lain disebabkan oleh kurangnya upaya pemberdayaan industri pangan penghasil nilai tambah berbasis potensi lokal. Karena itu, menjadi sangat penting untuk mengembangkan konsep dan program kemandirian pangan: dimana (i)kontribusi sumber daya lokal/indigenous; (ii) tingkat keanekaragaman sumber pangan; dan (iii) tingkat ketergantungan impor pangan dan ingridien pangan, merupakan indikator yang sama pentingnya dengan indikator ketahanan pangan; yaitu kesehatan dan keaktifan individu. Teknologi pangan mempunyai peranan penting dalam pengembangan penganekaragaman pangan; khususnya di tingkat industri. Industrialisasi pangan lokal harus dilakukan dengan mengkreasikan nilai tambah sedemikian rupa sehingga produk yang dihasilkan mempunyai nilai lebih-atau paling tidak sama- dengan produk pangan berbasis beras (atau gandum) yang saat ini masih mendominasi menu pangan Indonesia. Penelitian dalam bidang ilmu dan teknologi pangan untuk mengeksplorasi karakteristik dan fungsionalitas unik pangan lokal; untuk mengindentifikasi dan memetakan preferensi dan kebiasaan konsumen lokal perlu dilakukan secara intensif.The importance of food security has long been well realized by the government. However, condition of food insecurity; as reflected by the high number of mal-nutritious individuals in Indonesia; is still alarming. This is due to the lack of effort in empowering the potent of local-based food industry that can produce added value. Therefore, it is highly important to develop the concept and program in food independency. Within this concept and program, (i) contribution of local/indigenous resources, (ii) level of diversity of food/dietary sources, and (iii) level of food ingredients and imported food dependency are as important as the indicators of food security, such as individual health and activity. Food technology has to play its role in developing food diversification; especially at industrial level. Industrialization of local-based foods should be conducted by creating added values in such a way that the local food products have a better value than or at least the same as that of rice (and wheat) based food products which are currently dominating traditional Indonesian menu. Research on the food Science and technology in order to explore the unique characteristics and functionalities of local foods, to identify and to map local preferences and consumers habits should be conducted intensively. ]]>
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