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Food Chemistry / Kimia Pangan
4 credits
Prerequisite(s): General and Organic Chemistry
This course includes knowledge of food composition; structure; chemical reaction; function and characteristics of food; classification of chemical characteristics of macro components such as water/ice, carbohydrate, lipid, protein and enzyme; and chemical changes during processing. The food composition table recommended daily dietary allowance is also discussed. The course also includes of micronutrient food composition such as vitamin and mineral, pigment, flavour, food additive and the toxic component of foods; also explaining the chemical structure, nomenclature, classification, chemical reaction, and chemical changes during processing, as well as the characteristics of animal and agriculture products.
Food Processing Technology / Teknologi Pengolahan Pangan
5 credits
Prerequisite(s): Food Commodity Science, Introduction to Food Technology
This course is a comprehension of food processing principles through the application of chemistry, microbiology and food engineering. The course covers basic preservation method (thermal processing, drying, low-temperature preservation, and canning) and processing of agricultural sources such as sugar and wheat, tea, coffee, chocolate, and oil. The course also covers discussion of meat products (sausage, corned beef, ham, meatballs, curing, etc); poultry products (dried and frozen egg); milk products (butter, cheese, ice cream, condensed milk, and dried milk); and seafood products (surimi, kamaboko, canned fish, etc).
Food Processing Microbiology / Mikrobiologi Pengolahan Pangan
2 credits
Prerequisite(s): Food Microbiology
This course covers basic knowledge on the role and workings of microorganisms in the fermentation process in food and non-food products which includes the preparation, selection and maintenance of culture, plant and animal-based fermentation, alcohol fermentation, acetic acid fermentation, lactic acid fermentation, fermentation produces food ingredients, introduction of bioreactors, and fermentation to produce non-food products (enzymes, antibiotics).
Food Processing Technology Lab / Praktikum Teknologi Pengolahan Pangan
2 credits
Prerequisite(s): Food Commodity Science, Introduction to Food Technology
The laboratory work is designed to improve hands-on and analytical skills of the students. The topics covered are related to plant-based products such as jam and jelly manufacture, noodle making, soybean products, and bread making. The laboratory work also includes animal origin products like meat curing, production of ice cream, meatball, sausages, surimi and kamaboko, as well as some fermented product, such as cider, yoghurt, etc.
Nutrition / Ilmu Gizi
2 credits
Prerequisite(s): Food Biochemistry
This subject provides the basic understanding of nutrient, function and role of nutrient (carbohydrate, lipids, protein, vitamin, and mineral), digestion, absorption and metabolism system, nutrient requirement factors involved in nutritional food selection, the role of the nutrient in health care and evaluation of nutritional status.
Christian Worldview 2 / Wawasan Dunia Kristen 2
4 credits
Prerequisite(s): None
A study of the Christian World Insight of man is the study of Biblical Anthropology (Human Doctrine) and Hamartology (Doctrine of Sin): its origin, nature, purpose, and destruction due to sin. Emphasis will be given to man as a psychosomatic unity created in the image of God; the state of integrity; work covenant; cultural mandate and its implications for science and technology, the widespread fallout and effect on human life; and the epistemological implications of the fall. A study of the Christian World Insight in terms of redemptive aspects that focus on Jesus Christ as the Source, Sustainer, and Restorer of creation. The emphasis will be on the incarnation of Christ, His divine-human nature, His Messiahship as King, Priest, and Prophet, the meaning of His redemptive work, and the importance of all this to develop an insight of Christ-centered world.
Ethics / Etika
4 credits
Prerequisite(s): None
The purpose of this course is to introduce the theory of ethics (Moral Philosophy). Ideas in moral philosophy are taught not only at the level of knowledge alone but through a critical study based on Reformed perspective, they can be a reference for students in making moral decisions.
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