Abstract
Abstract Consuming functional food is believed to avoid the risk of non-communicable and degenerative diseases. Functional food development has attracted the attention of many researchers, but not all food has been explored for its potential. This research aims to determine students’ ability and response through food chemistry courses to carry out functional food projects. The method which was used in this research is descriptive methods. Participants consisted of 16 chemistry students of the eighth semester at a university in Mataram city, Indonesia. The research instrument consisted of a project evaluation rubric and a questionnaire. The project material makes use of Lombok’s local natural resources and traditional food. The results showed that students were able to perform well functional food projects. The resulting products are diverse, such as anti-obesity soy nuggets and moringa tea as an antioxidant, aloe vera jelly to treat skin, aloe vera cake, and tea as an antioxidant, and ginger green bean porridge as a source of fiber and antioxidant. Students feel enjoyable, motivated, and challenging to carry out project activities. Functional food projects are also as new topics and activities in food chemistry courses.