This course discusses evaluation of biological value of foods, which is the total value of a food when it is ingested, chewed, swallowed, digested, absorbed and accumulated in the colon. The value is evaluated as a result of the whole food effects and not by a single food component. The evaluation includes observation of nature, components and the effects brought by the entire food in the body after ingestion. Methodologies to evaluate including the effect on oral physiology, digestibility, bioavailability, functionality and detoxification. The discussion also brings up the effects of processing of food to the loss and addition of biological value to foods and comparison of refined and whole food values.

EFBP 1 Course descr 2017.pptEFBP 1 Course descr 2017.ppt

 

Setelah mengikuti perkuliahan Biokimia diharapkan mahasiswa memahami dan mampu menjelaskan konsep-konsep dasar biokimia secara komprehensif dan mampu menyusun serta melakukan suatu penelitian dalam bidang biokimia.

Complete information of Food Technology Study Program (program specification, curriculum, and learning atmosphere, teaching faculty and supporting staff, student extra-curricular program, an others. This information is very useful for all food technology program students.

Language: Indonesia

Complete information of Food Technology Study Program (program specification, curriculum, and learning atmosphere, teaching faculty and supporting staff, student extra-curricular program, an others. This information is very useful for all food technology program students.

Language: English

This course introduces fundamental understanding of engineering, technology and food science and technology, phenomenons that occur during food processing, principle of food processing and unit operations required. The contribution of food technology in the preparation of safe, wholesome and high quality foods accessible by each individual is also discussed.

Language: Indonesia

Coordinator: Feri Kusnandar

This course is about the principles of chemical composition, structures, physicochemical properties and reactions of food components comprising food systems, both macro components (water, carbohydrates, lipids, and proteins) and micro components (vitamin, mineral, pigment, flavor, food additives and toxicants). The relationships of these food components to food stability during processing, storage and utilization are also covered.

Language: Indonesia

Coordinator: C Hanny Wijaya

This course introduces the basic principle of biochemistry and molecular biology in relation to food science and technology, post harvest physiology and food biotechnology. By the end of this course, students are expected to have learned fundamental understandings of biochemistry and molecular biology, which are important to comprehend food characteristics, food enzymology, food bioenergetics as well as food biotechnology. Students will learn particularly: (1) identification of cell compartments and macromolecules in foods as well as their roles in biochemical process, (2) bio-chemical process in ATP generating and role of foods, (3) basic genetics in relation with food biotechnology.

Language: Indonesia/English

Coordinator: Sedarnawati Yasni

The laboratory work is designed to give a hands - on laboratory and practical experience to increase student’s understanding on the characteristics of food components (water, carbohydrate, protein, lipid, vitamins, food additives and enzymes) and important chemical reactions involving food components (such as Maillard reaction, caramelization, and hydrolysis). The basic principle s to operate spectrophotometer, prepare stock and buffer solution, isolate and extract food component s (such as protein), and measure enzyme activity and kinetics are also practiced.

Language: Indonesia

Coordinator: Puspo Edi Giriwono

The course concerns with unit operations that are integral to food processing covering equipment and machinery system used in food industries from harvesting to final processing. The course also covers a broad range of unit operation , such as packaging and distribution; utility and supporting system (electricity, water and waste water treatment, boiler, plant layout, raw materials transportation); mechanical separation (cleaning, sorting, and grading); size reduction (solid and liquid food); mixing; separation and concentration of food components; heat processing; freezing; extrusion and post processing operations (packaging, storage, and distribution).

Language: Indonesia/English

Coordinator: Azis Boing Sitanggang

Application of chemical, microbiological, and engineering in food processing and preservation with concerns in quality (physical, chemical, nutrition, sensory, and microbiological), and acceptability of the products. Topics include technology of fresh food handling, minimal processing technology, application of low temperature, application of high temperature (blanching, pasteurization, sterilization and canning technology, microwave and ohmic heating, frying, baking, extrusion), drying, irradiation, preservation technology of intermediate moisture foods, chemical preservation, and non-thermal preservation (high hydrostatic pressure, pulsed electric field, pulsed magnetic field, and light pulses).

Language: Indonesia/English

Coordinator: Dase Hunaefi

This course discusses the major legislation related to foods and its role in food industry and trade, regulatory rule making at national and international level, agencies that have regulatory authority, regulations that control the processing, packaging, labeling and distribution of foods, including aspects of safety and nutritive value, food safety management system and food inspection system in Indonesia, food category system issued by Codex Alimentarius Commission (CAC) and that of adopted inIndonesia, food and nutrition labeling, and principle of halal food production system according to Islam law and how it is incorporated in food regulation. The case study on the implementation of food regulation is also discussed.

Language: Indonesia

Coordinator: Feri Kusnandar

This course covers the characteristics of microbial growth, intrinsic and extrinsic factors related to microbial growth, the principles to control microbial growth, qualitative and quantitative microbiological analysis, the principles of counting microbial load in food, the principles of food fermentation and the role of beneficial microbes in food, as well as the role of microbes in food spoilage, and pathogenic foodborne microbes and related illnesses.

Language: Indonesia/English

Coordinator: Winiati Puji Rahayu

The course is designed to give a hands-on laboratory and practical experience of food microbiological analysis. The laboratory course covers general techniques and standard procedures on microbiological test, culture preservation, microbial count methods, analysis of sanitizing adequacy, analysis of pathogenic bacteria, and fermentation procedures of traditional food as well as to produce metabolites such as enzymes.

Language: Indonesia

Coordinator: Siti Nurjanah

This course discusses the use of microorganisms in fermentation technology and biotechnology which cover principles and history of fermentation, microbial metabolisms and regulation, strain improvement, microbial isolation and screening, culture preservation, fermentation techniques and conditions and their application in the production of enzymes, amino acids,alcohol, acetic acid, lactic acid, biomass and mixed fermentation commonly implemented in food industries. This course is designed to enable students develop a food fermentation process using microorganisms and local based substrate.

Language: Indonesia/English

Coordinator: Lilis Nuraida

The course discusses on the principles of food safety and sanitation, potential biological, chemical and physical hazards that may cause unacceptable consumer health risks, principles of Good Manufacturing Practices(GMP) and SSOP (Sanitation Standard Operating Procedures) as minimum requirements to produce quality and safe foods. The course discusses in details the GMP and principles of food industry sanitation, covering soils and biofilms, safe food processing, personnel hygiene, cleaning and disinfection, water and air pollution, biofilm in food processing environment, water sanitation (chlorination), pest control, sanitary design; microbial indicators for sanitation; sanitation adequacy testing; waste water treatment

Language: Indonesia/English

Coordinator: Ratih Dewanti-Hariyadi

This course discusses the principles of chemical, physical and microbiological analyses of foods. Chemical analyses cover the principles of macro and micro component analyses of foods (moisture, ash, digestible and non-digestible carbohydrates, proteins, lipids , vitamins and minerals) by conventional and instrumental techniques. Physical analyses cover analyses of dimension, density, rheology, texture, and color of foods .Microbiological analyses covers the principles of standardized qualitative and quantitative microbiological methods, including rapid methods to determine the genus and number of microbes, specific methods to characterize microbes which are important in food industries and microbiological analyses for food quality and safety.

Language: Indonesia/English

Coordinator: Dedi Fardiaz

This is laboratory work is designed to give a hands on laboratory and practical skills of chemical, physical and microbiological analyses of constituents in foods by using official method. The quantitative chemical analyses cover food component analyses (pH, acid titration, moisture and ash content, crude fat and physicochemical analysis of fat/oil, crude protein, carbohydrates, vitamins, pigment, mineral, and food additive), physical analyses of foods (texture, viscosity and colour), and microbiological analyses of foods. Application of instruments (spectrophotometer, colorimeter, HPLC, AAS, GC, Brabender Amylograph, and Texture Analyzer) for analyzing selected food components is also demonstrated. Data computation (average and relative standard deviation) and interpretation are stressed in each analytical result.

Language: Indonesia

Coordinator: Didah Nur Faridah

This course discusses the application of principal food engineering for quantitative analysis in the food processing system. The course materials cover the basic engineering principles based on fundamental physics (unit system and dimension, mass balance, mass transfer, thermodynamics, energy balance, energy conversion, heat transfer, fluid flow) to applications in food engineering (thermal processing, refrigeration, freezing, psychrometrics, dehydration and evaporation).

Language: Indonesia/English

Coordinator: Eko Hari Purnomo

This practical course covers the laboratory works and practices with the emphasis on the introduction of unit operations and processing equipment. The laboratory work also includes class discussion for problem solving on certain food engineering calculations (unit and dimension, mass balance, thermodynamics, energy balance, fluid flow and transportation, heat transfer, mass transfer, thermal processing, refrigeration, freezing, dehydration, and evaporation. The techniques of washing, sorting, grading, size reduction, mixing, emulsification, homogenization, centrifugation, filtration, and separation in food processing are also practiced in this course.

Language: Indonesia

Coordinator: Subarna

This course covers physicochemical, sensory, microbiological and physiological characteristics of food materials from plant and animal origin as well as functional properties of food ingredients commonly used in food processing.

Language: Indonesia/English

Coordinator: Sugiyono

This course discusses the procedures and integrated approaches (physical, engineering, chemical, microbiological and sensory aspects) used in food processing and preservation. The course is designed based on food commodities from plant and animal sources frequently used in commercial practices (according to 16 food categories). This course also discusses the steps of design process and food product development, starting from the development of concept/idea, market research, product prototype development, scale up, market test of final product, up to final products being launched in market.

Language: Indonesia/English

Coordinator: Joko Hermanianto

The laboratory work gives student’s hands-on experience to apply the principles and current practices of various food processing technologies to produce food products at laboratory setting. Th is laboratory work also gives student’s experience to develop a new food product starting from the product concept until product prototypes. The laboratory work covers the food processing and preservation technology of fruits, vegetables, tubers, cereals, pulses, herbs, spices. milk, fish, meat, and egg as follows: pre-processing treatment, minimally processing technology, thermal processing technology (commercial sterilization and pasteurization), baking technology, drying technology, extrusion technology, and low temperature treatment (refrigeration and freezing).

Language: Indonesia

Coordinator: Tjahja Muhandri

This course discusses aboutusing human senses to observe/measure food characteristics and acceptability, and its application in quality control and research. The course discusses the introduction of sensory attributes related to food products quality and acceptance; sensory mechanism; psychological foundation in sensory testing; Good Sensory Practice, including requirements of sensory laboratory, panel preparation and selection, sample preparation in sensory testing; sensory testing methods; and statistic application in sensory data processing; and application of sensory evaluation in food industry.

Language: Indonesia/English

Coordinator: Dede R Adawiyah

This course discusses the source, role and function of food components including carbohydrates, proteins, lipids, vitamins, mineral, water, and other non-nutritive components such as dietary fiber, plant pigments and polyphenols). The course also discusses metabolisms of nutrients, such as the digestion and absorption of carbohydrates, proteins and fats, absorption of vitamins and minerals, and the distribution of their resulted substances to human cells for further metabolisms, as well as metabolisms of non-nutritive substances. The course also discusses enzymes and hormones involved in the metabolisms, the catalytic and inhibition factors of metabolisms, and nutritional problems in relation to the deficiency and over-nutrition, and metabolism disorders.

Language: Indonesia/English

Coordinator: Made Astawan

This course discuss the basics of design and presentation of scientific research, includes the scientific thinking, scientific ethics and plagiarism in research and scientific writing, in which the techniques of writing number, units, and formula as well as preparing tables, figures, and graph are important parts. This course also includes experimental design applications such as a complete randomized design, the block design, factorial design, response surface methodology (RSM).  The course also covers technique of writing scientific papers in Indonesian spelling and grammar starting from words selection, sentences and paragraph construction, such as preparation of research proposal, internship proposal, scientific papers, internship reports, thesis, article for scientific and popular jurnal, including techniques to prepare illustrations, citations and bibliography as well as the preparation of conference papers and posters and their presentation technique, both oral and poster presentation.

Language: Indonesia

Coordinator: Nur Wulandari

This integrated food processing laboratory course is a capstone course which combines comprehensively a practical work in the areas of industrial management, food processing,food analysis, food quality assurance, food safety system, food business and marketing. The laboratory work utilizes food processing pilot plant at SEAFAST Center, which is designed to mimic a food industrial model. Students can choose one of four food processing technology, i.e. thermal processing technology (fruit juice pasteurization), baking technology (cream-filled bread), fermentation technology (yoghurt) and pasta and cereal technology (corn noodle). The approach of student centered learning (SCL) is implemented in this course in order to achieve student competence to apply food science and technology in a real world situation as well as to improve student’s success skills. Industrial visit to give a real picture of food industry and group presentation are held at the end of this course.

Language: Indonesia/English

Coordinator: Azis Boing Sitanggang

This course discusses the types, classifications, functions, chemical structures, physicochemical characteristics, mechanisms of reactions, and applications of food additives and processing aids in food processing. The principles of the analysis of food additives are also briefly covered. The aspects of safety and national regulation related to food additives are also covered.

Language: Indonesia/English

Coordinator: Nuri Andarwulan

This course aims to enable students to design a HACCP plan to be implemented in food industries by following the 12 steps HACCP as defined by the Codex Alimentarius Commission.

Language: Indonesia

Coordinator: Ratih Dewanti Hariyadi

The course covers the principle of quality assurance in food industry including determination of key quality characteristic, sampling, measurement and test procedure, specification and standard. The course also discusses some quality management systems and their certification for an organization while exploring all essential quality management tools such as tools for understanding the process (flow chart, cause and effect diagram), tools for collecting, organizing, analyzing and understanding data (check sheet, pareto chart, histogram) and process control (SPC, Cp, Cpk).

Language: Indonesia/English

Coordinator: Muhammad Arpah

This course covers types of food packaging material including metal, glass, paper, paperboard, and plastics, putting emphasis on their chemical and physical properties, their functional properties, interaction with foods and applications in selected food commodities. Different industrial filling systems and recent techniques in food packaging development e.g., Active and Intelligent Packaging, Nanotechnology in Food Packaging, and Eco-friendly Packaging are also covered. This course also discusses the function and the role of food storage and overview the factors causing food losses and deterioration. The basic food storage techniques, infestation control methods, and principle of food shelf life determination technique are also covered.

Language: Indonesia/English

Coordinator: Nugraha Edhi Suyatma

This course discusses evaluation of biological value of foods, especially stressing on methodologies that can be used to evaluate food functionality and toxicological aspects on human health. The topics comprise bioavailability of food components and the general parameters used to evaluate food functionality including digestibility of fresh and processed food. The methods of functional evaluations describe the principals of in vitro and in vivo techniques, using cell culture models, animal experiments and human study. The techniques of evaluation exercises consist of protein, fat, vitamin, mineral, and antioxidant value, and examples of antinutritive activity and radical compounds in fresh and processed foods.

Language: Indonesia/English

Coordinator: Fransiska Rungkat Zakaria

This course discusses the efficacy of various foods and beverages to health for both fresh and processed foods. The course discussions include the relationship between food, nutrition and health, functional properties of food components (nutrients and bioactive components) and how to prevent health problems, food and beverage products as functional foods, processing principles and analysis of functional food products, and functional food development technologies including the technology of food fortification and supplementation.

Language: Indonesia/English

Coordinator: Nurheni Sri Palupi

This course is designed to provide students with cognitive knowledge and understanding of halal aspects in relation to the principles, regulation and food production in industrial level. This elective course covers the importance of halal foods in the perspective of consumer's protection and food trade, the principles of halal (lawful) and haram (unlawful) in Islamic law, especially related to foods, Islamic law cited in the Quran and Hadiths that are relavant to foods, national and international regulation related to halal food production, principles of halal food production and its critical control point, halal certifying body, process of halal certification and labeling, and principle of halal assurance system.

Language: Indonesia/English

Coordinator: Nancy Dewi Yuliana

This course is designed to equipped students with knowledge on canning processing line, unit operations involved in canning process, effect of each processing step on quality and safety, measures to assure product safety, and good practices in canning industries.

Language: Indonesia

Coordinator: Eko Hari Purnomo

Tis course discusses the basic concept of flavor technology, and the role of flavor in foods. The course covers flavor classification, flavor processing/production and handling in food industry, flavourist and flavor creation, HVP technology and yeast extract; MSG/IMP,GMP processing technology, aplication of food flavor in food formulation, analytical method, and recent development in flavour technology and its application.

Language: Indonesia

Coordinator: C. Hanny Wijaya

This course discusses various aspects of fats and oils: physicochemical properties, major chemical reactions, processing technology (edible fats/oils, confectionery,and emulsifier).

Language: Indonesia

Coordinator: Slamet Budijanto

Fortification program objectives and policies, the basic principles of fortification, the aspects to be considered in the selection of fortificants and food vehicle, engineering fortification, fortification of nutrients and non-nutrients, legislation and regulatory aspects. Some fortification program in Indonesia and other countries are also discussed.

Language: Indonesia

Coordinator: Sutrisno Koswara

The goal of this course is to provide field experience to students in applying the theories and science that have been learnt in an actual food industry environment. Field work is optional to students and is valid only if the students carry out the tasks in the location for at least one month or equivalent to 2 credits.

Language: Indonesia/English

Undergraduate seminar is a compulsory subject for all final year undergraduate students. This seminar facilitates students to improve their writing and oral communication skills and at the same time upgrade the level of student’s understanding in the area of food science and technology. Each student is required to do a presentation once in this seminar and attend at least 8 other student seminars. Students may select seminar topics in any current issues of food science and technology, derived from any of the followings: literature review, their own research proposal for research project/internship program, progress report or full report on her/his research project/internship program. Students should present this seminar not later than the eighth semester.

Language: Indonesia/English

Coordinator: Sukarno

Undergraduate Research Project

The undergraduate research project is one of two course options that can be taken by final year students before the Bachelor of Science degree is awarded. This course is designed to provide an opportunity for final year students to have a research experience related to food science and technology. Students may choose a research project in form of experimental work in a laboratory or field. Students will spend approximately 40 hours of work per credit or approximately 240 hours to complete this course (or equal to 6 credits). This includes time spent for literature review, setting up experiment, writing proposal, experimental work, data analysis, project report preparation, and oral examination. Each student will complete the research project under the supervision of an academic advisor.

Internship Program

The internship program is one of final year project options that can be taken by final year students before the Bachelor of Science degree is awarded. The course is designed to provide an opportunity for final year students to have hands-on experience to work in a food industry environment. Students will spend approximately 40 hours of work per credit or approximately four months to complete this internship program (or equal to 6 credits). This includes time spent at internship location, internship report writ ing up and oral examination. Each student will complete the internship program under the supervision of an academic advisor.

Language: Indonesia/English