Pembahasan tentang penyebab susut mutu mikrobiologi pangan dan peranan mikroorganisme dalam kaitannya dengan keamanan dan kerusakan pangan, teknologi utama dan baru untuk produksi pangan yang aman dan stabil, penetapan kriteria mikrobiologi, kriteria proses dan kriteria kinerja, serta sasaran keamanan pangan atau FSO (food safety objectives). Cara praktik yang baik dan benar (Good Practices) dibahas meliputi GHP (Good Handling Practices) dan GDP (Good Distribution Practices), program pra-syarat (PRP), serta strategi pengendalian keamanan pangan, sistem HACCP (Hazard Analysis Critical Control Point) dan ISO22000. Pembahasan juga dilengkapi dengan pengetahuan mengenai mikrobiologi prediktif, metode sampling, Analisis Risiko (Risk Analysis), serta sistem traceability, audit dan recall.
Kolokium merupakan media komunikasi ilmiah bagi mahasiswa SPs-IPB untuk mengemukakan: substansi dan permasalahan yang akan dijadikan subyek penelitian Tesis (S2) serta menambah wawasan keilmuan. Kolokium juga merupakan kegiatan akademik yang wajib dilaksanakan dengan bobot 1 sks dan merupakan persyaratan sebelum penelitian.
This course discusses characteristics and the production toxins by microorganism, such as mold (mycotoxins), bacteria (endotoxins, enterotoxins, cytotoxins, neurotoxin) or algae (paralytic shellfish toxins, cyanobacterial toxin, etc) with regard to their genetic, ecology, mechanism, analysis and their resistance to various food processing and intoxication scheme through food as well as their control in food
This course confers understanding and practices carried out in a research activity, starting from idea development, establishment of a topic, planning, experiments set up, data analysis, strategy for research execution in food science area, methods of thesis/ dissertation writing to publication in peer-reviewed journals. The course materials include the definition of scientist, science and technology, research and development, discoveries and inventions in food science, uniquness in food science research, how to prepare a research proposal, review process of a proposal, quality of research results, strategy in carrying out research experiments, results of scientific research, research ethics, publication and scientific writing. Practical classes consist of assignments and a final task to be presented in a seminar class. For the practical class, class will be divided into small groups of 2-3 students. Each group member will take turn playing a role as presenter, moderator and responding to questions in the seminar discussions.
- Teacher: Sutrisno Koswara .
Practical laboratory classes include chemical analysis using instruments spectrophotometer, GC, HPLC, AAS), physical analysis using viscometer, Brabender viscograph, Farinograph, extensograph, and colorimeter, while microbiological analyses comprise of conventional analysis for pathogens and lactic acid bacteria, injury evaluation for bacteria and spores, testing of antimicrobial activity and demo on immunoassay for bacterial analysis.
- Teacher: Nugraha Edhi Suyatma .
This course objective is to equip students with basic concepts regarding measurement, data analysis, and application of sensory evaluation methods in research and development of food products and data interpretation of sensory evaluation so that students can design and carry out experiments using sensory evaluation methods. Course materials include concepts for stimulus and response measurements, psychophysical theory for the determinantion of stimulus threshold, facilities for sensory evaluation analysis, sensory analysis methods (differentiation, descriptive, acceptance and consumer tests), data analysis, advanced data analysis of sensory evaluation (multivariate analysis) and correlation, objective characteristics and sensory test, selection and panelist competency.
This course is about the principles of chemical composition, structures, physicochemical properties and reactions of food components comprising food systems, both macrocomponents (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 discussed.
- Teacher: Nuri Andarwulan Andarwulan
The course discusses microorganisms characteristics and their role in processing, biotechnology, spoilage and food safety. The influence of physical and chemical processes on microorganisms during food preservation are also discussed, i.e. survival of vegetative cells and spores, lethal and sub-lethal injury during food processing.
This course discusses various aspects of food process engineering in food industry using physical and mathematical model approaches. The food process engineering aspects to be discussed include momentum transfer (fluid flow), heat and mass transfer, as well as kinetics of heating, cooling, freezing, drying, and thermal process. Several “emerging” unit operations in food industry will also be discussed, such as microwave, ohmic, dielectric heating, etc.
The course discusses the basic framework of biochemistry to analyze phenomenon in food science at the molecular level. In depth discussions to the molecular level include the role of organnels/cell molecules in cell signalling and activation, the relationship between structures and functions of proteins,mechanisms and kinetics of enzymes, regulation in bioenergetics as well as transgenic foods and nutrigenomics.
- Teacher: Sedarnawati Yasni Yasni
The course discusses the chemical changes of food components (carbohydrate, lipid, protein, vitamin, mineral, flavor compound and pigment) during processing and storage, their chemical interactions, reaction mechanisms and their effects on functional properties and characteristics of food system. The effects of processing conditions (heat/temperature, pH, oxygen, and relative humidity) on chemical reaction and food characteristics are also discussed. The course also discusses recent research related to chemical changes of food components in food system due to processing and storage condition effects.
Practical laboratory includes the evaluation of the effects of processing (formulation, heat, pH, extrusion, and other processing conditions) on the chemical reactions and changes of food components.
The course discusses ingredients, food additives commonly and processing aids in food system with regard to their chemical characteristics, functions and technical roles in food processing. The regulatory aspects include mechanisms to determine regulation of food additives and processing aids as well as recent regulations issued by national and international bodies.
The course explains terminology commonly used on flavor, human perception toward odor, taste and other factors contributing to flavor sensation. This course also covers the discussion on the mechanisms of flavor active compounds derivatization, their composition sensory-structure relationship including taste, enhancer and modifier, as well as the approach of the flavor analysis. The flavor creation and technology which have been developed in flavor houses or the implementation of flavor technology in food industry will also be discussed briefly.
This course discusses food safety from the microbiological point of view. In general, the course will cover foodborne pathogens (their characteristics, virulence factors, survival in food, pathogenesis mechanisms, dissemination), detection methods and epidemiological studies of food poisoning outbreaks due to pathogens or their metabolites and management of food safety at government and industry level. Physiological , genetics properties, and toxins of several important foodborne pathogens as well as their control in food will also be discussed.
The course discusses classification, characteristics and metabolisms of lactic acid bacteria (LAB) and genetic engineering to develop desired LAB characteristics. Biotechnology for the starter culture development for fermented food, biotechnology of LAB for preservatives in non-fermented food, development of LAB as probiotic and prebiotics as substrate for LAB will also be discussed.
This course discusses the understanding and application of bioactive components in the formulation of functional foods and beverages. The course also discusses the chemical structure, chemical properties and biosynthesis of bioactive components present in most foodstuffs. Explanation of components that act as antioxidants, anticancer, antithrombotic , antihypertensive, anti-aggregation, anti-sclerosis, immunoregulator, protector hormones and the nervous system, hormonal regulator and methods to test its activity in vitro, isolation and identification are also covered .
Matakuliah ini memberikan penekanan kepada pengembangan kerangka berpikir sejak perencanaan, pelaksanaan, pembahasan dan interpretasi data, penarikan kesimpulan hingga menyampaikan hasil penelitian.