Indonesia has enormous local food resources due to its rich biodiversity. Varied local food resources lead to the creation of local technologies and various traditional foods that identity each region. Unfortunately, some traditional foods that are hereditary heritage, in this modern era have disappeared due to processing technology that takes a long time, making them less efficient and effective, less attractive in appearance and presentation methods as well as less nutritional value and food safety.Ethnic Food Research Group is formed by a group ofresearchers fromvarious disciplines who are committed to developing traditional and localfood to exist in themodern era through research and technological innovation without reducing the inherent cultural values and local wisdom.