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Brief Description of Elective Courses
List of Elective Courses
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Food Additives/ Bahan Tambahan Makanan
2 credits Prerequisite(s): Introduction to Food Technology, Food Chemistry This course provides an understanding of the types of food additives (antioxidants, sweeteners, flavouring, colours, preservatives, enzymes, nutritive additives, emulsifiers, bulking agents, hydrocolloids, antifoaming, and release agents, flour improver and raising agents, and chelating agents). Nutritional Status Assesment / Metode Penilaian Gizi
2 credits Prerequisite(s): Food Chemistry, Food Biochemistry, Nutrition This course deals with factors which determine and affect nutritional values in food. Such factors are materials, processing, and storage. It also concerns with methods of nutritional assay, which are chemical, physical, microbiological, enzymatic (in vitro) and biological (in vivo) method. It also includes its application and regulation. Nutrient Interaction / Interaksi Zat Gizi
3 credits Prerequisite(s): Food Chemistry, Food Biochemistry, Nutrition This course discusses the nutrient (protein, lipid, carbohydrate, vitamin, and mineral) interactions among themselves, as well as with different nutrients. Moreover, it explains about interactions between nutrients and other components (anti-nutrients, toxic components or drugs). It also explains how nutrient interactions affect nutrient availability in the human body. Nutrient for Specific Groups / Gizi Kelompok Khusus
2 credits Prerequisite(s): Food Chemistry, Food Biochemistry, Nutrition This course mainly emphasizes on nutrition requirements for special and determinatives groups, such as pregnant woman, children, teenager, adult and older people, as well as nutrition requirements for athletes and people with special diseases. Dietetics / Dietetika
3 credits Prerequisite(s): Food Chemistry, Food Biochemistry, Nutrition This course mainly discusses ethiology and pathos-physiology of malnutrition that often happens in society and in hospital. Moreover, it also deals with a lack of nutrition and organ malfunctioning. Flavour Technology / Teknologi Flavour
3 credits Prerequisite(s): Introduction to Food Technology, Food Chemistry This course covers sensory basis and flavour perception, formation / bio-formation of flavour, types of flavour, flavour production, analysis technique of flavour, taint and off flavour in food. Teknologi Pengolahan Susu / Milk Processing Technology
2 credits Prerequisite(s): Introduction to Food Technology, Food Chemistry Comprehension of nature of milk, biosynthesis of milk, milk production, liquid milk products concentrated and dried milk products, dairy protein products, cream-based product, butter, margarine and spreads, cheese, fermented milk, ice cream and related cream products. Fruit and Vegetables Processing Technology / Teknologi Pengolahan Buah dan Sayur
2 credits Prerequisite(s): Introduction to Food Technology, Food Chemistry This course covers the basic knowledge of post-harvest physiology, quality, and practices, and characteristics of fruits and vegetables, as well as washing system and decontamination of fruits and vegetables. This course also discusses processing technology of products such as edible coating, thermal processing, low-temperature processing technology, modified atmosphere packaging techniques, vacuum application, irradiation, processing, novel processing technology, etc as well as effects of processing on produce quality Aquatic Food Product Processing Technology / Teknologi Pengolahan Hasil Perairan
2 credits Prerequisite(s): Introduction to Food Technology, Food Chemistry Types and characteristics of aquatic food products are the emphases of this subject with more details on post-harvest, processing, and preservation technology of product made of sea animal (fish, shrimp, mollusc, etc) and sea plants (seaweeds, microalgae, etc), sanitation aspects for processing and quality factors for a product. Functional Food / Pangan Fungsional
3 credits Prerequisite(s): Food Chemistry, Food Biochemistry The discussion in this subject begins with the explanation and detailed description along with a deeper understanding of the functional food itself. Moreover, further knowledge about functional food product with their nutrition aspects, safety issue and regulations are also about to be given. Fermented Beverage Technology / Teknologi Minuman Hasil Fermentasi
2 credits Prerequisite(s): Food Chemistry, Food Processing Technology, Food Processing Microbiology This course covers the various type of fermented beverages, definition, regulation, main ingredients, food additives, and their function, processing stages, packaging and quality properties. Food Biotechnology / Bioteknologi Pangan
2 credits Prerequisite(s): Food Chemistry, Food Microbiology, Food Processing Microbiology This course will discuss biotechnology principles and techniques, including the classical and modern approaches. Furthermore, the application of biotechnology to specific food production. |
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