This course discusses the scientific writing techniques for literature review, research proposal, manuscript for journal publication, and thesis. The course also covers presentation technique and slide preparation for scientific meeting.

This course discusses the importance of national and international food law and regulation to ensure the production of safe foods, the procedure to evaluate and issue a food regulation and standard at national and international level, and agencies that have regulatory authority. The case study on the implementation of food regulation is also discussed.

This course discusses ethical and professional aspects in bussiness practice in industry. The topic covers the importance of ethics in bussiness, moral standard and in practice, ethic code as a food technologists, and social contract with community.

Membahas perkembangan-perkembangan mutakhir dalam teknologi dan industri pangan global dan dampaknya pada industri pangan di Indonesia. Isu yang akan dibahas meliputi perkembangan mutakhir teknologi pengolahan dan pengawetan pangan, keamanan dan regulasi pangan (internasional dan nasional), ketahanan pangan, isu lingkungan dan keberlanjutan, isu perubahan iklim, serta isu-isu mutakhir lainnya yang relevan

Membahas analisis risiko secara umum yang meliputi kajian risiko, manajemen risiko dan komunikasi risiko. Pembahasan lebih difokuskan pada prinsip-prinsip kajian risiko mikrobiologis dan risiko kimia; termasuk pengumpulan data pada kajian risiko, review analisis data dan metode kajian risiko secara kuantitatif, contoh-contoh kasus kajian risiko keamanan yang dikembangkan di dunia

Membahas sistem keamanan pangan dari pendekatan sistem makro dan mikro serta aplikasi anlisis sistem jasa seluruh rangkaian rangkaian sistem pangan, aplikasi strategi keamanan pangan dari lapangan pertanian sampai disajikan di meja secara integratif (mencakup aspek legislasi kelembagaan dan praktek keamanan pangan dari hulu sampai ke hilir sebagai suatu “kontinuum”). Pembahasan juga ditekankan pada aspek-aspek vital keamanan pangan dari setiap unsur-unsur sub-sistem keterkaitan antar sub-sistem sampai ke umpan balik manajemen sistem keamanan pangan

Membahas cara-cara memeriksa dan mengevaluasi proses, fasilitas dan pengen-dalian yang digunakan dalam satuan industri pangan, di sektor penyimpanan, dan sektor distribusi. Dibahas pula tentang food recall dan contoh kasusnya

This course discusses the characteristisc of foodcomponents (chemical, physical, sensorical and microbiological) from vegetableand animal food sources, and their role onfood quality and stability of foods.

Membahas jenis, sumber, sifat dan toksisitas kontaminan pangan dan toksikan yang terdapat secara alamiah dalam pangan, metabolisme dan mekanisme toksisitas, dosis dan kondisi yang mengakibatkan toksisitas akut dan kronis, dampak reaksi toksisitas akut dan kronis terhadap kesehatan, metoda analisis kimia, in vivo, in vitro, dan metoda untuk menurunkan/menghilangkan resiko, menetukan ADI dan TWI

This course discusses the concept of Good Manufacturing Practices (GMP), Good Distribution Practices (GDP), Good Retailing Practices dan Good Consumer Practices (GCP) in order to produce high quality, safe and long shelf-life food products consistently. This course also discusses the principle of Sanitation Standard Operating Procedure. The good practices of GMP and SSOP implementation in food industry is also discussed.

This course discusses the phylosophy and state of the art of HACCP system, the relationship between HACCP system and total quality management system, the prequisite program to implement HACCP plan, principle of HACCP system (analysis and identification of hazard, determination of CCP and critical limit, monitoring, corrective action, verification, record and documation, and crisis management. Example to establish HACCP Plan model in a certain food industry and catering is also discussed.

This course discusses food safety problems in Indonesia and global from farm to table, especially related to chemical, physical and microbiological hazard point of view. The characteristics and source of hazard, method to detect and analysis, and how they may affect human health and global trading are covered. The course also discusses investigation system of food poisoning outbreaks, food safety management system, and special topic related to risk analysis of convensional and emerging hazard.

Membahas masalah keamanan pangan di Indonesia maupun di dunia ditinjau dari segi mikrobiologi. Secara khusus akan dibahas berbagai patogen asal pangan, faktor virulensi, survival, cara pengendalian dan penghilangannya dalam bahan pangan, penyakit yang disebabkannya, penyebaran dan cara deteksinya dalam bahan pangan serta studi epidemiologi kasus keracunan. Dibahas pula metode mutakhir deteksi patogen dalam bahan pangan.

The course discusses the principle of food processing technology, including thermal processing, freezing and cold storage, drying, irradiation, microwave, ohmic heating, extrusion, frying, baking, and non-thermal food processing.

Discussing the role of food product research and development (R&D) in food industry, organization and management of R&D, development of R&D project, technique to develop new food product starting from concept to commercial product, consumer’s testing, market testing, and business plan development. Professionals from food industries are invited to share their experience in R&D activities.

This course discusses the importance and trends in food packaging. and labeling. The principle of shelf life prediction of processed foods and the shelf-life code in food label is also discussed.

This course provides students the concept of quality system, its history and development, characteristics of food quality, and the design, control, improvement and implementation of quality system based on Total Quality Management (TQM), ISO 9000, ISO 14000, halal assurance system. The principles of quality guideline, quality audit, and quality cost are also discussed.

Introduction of genetic engineering techniques applied in food production chain is discussed. Topics also covers genetic modification in plant, animal, and microorganism and and their implication for food industry. Method to detect genetically modified food materials and regulation in this area is also discussed.

Membahas pengertian pangan fungsional, bahan fungsional dan senyawa fungsi-onal, mekanisme kerja dan manfaat bagi kesehatan berbagai komponen bioaktif yang digunakan dalam pangan fungsional; teknik formulasi pangan fungsional serta aspek legal pangan fungsional.

This course gives understanding to human digestion system, adsorption and metabolism of nutrition by human organs, deficiency and excess in nutrition as well as error in metabolism, effect of food processing to nutrients, nutritional needs for pregnant woman, infant, children, elder people, and athletic, food product development for special foods by food industry, food nitrification and supplementation, evaluation of food nutrition, nutrition and health claim labeling.