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Brief Description of Courses Per Semester
Semester VII
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Food Analysis / Analisis Pangan
4 credits Prerequisite(s): General and Organic Chemistry, Analytical Chemistry, Food Chemistry The course offers application of chemical and general instrumentation methods in the quantitative and qualitative analysis of food component in raw and processed food such as water, lipid, carbohydrates, protein, vitamin and minerals, food additives, flavour, food contaminant, adulteration in processing and natural food. The course includes the knowledge of food composition, method of analysis, regulation by regional and international standards of food composition, development methods in food analysis for detection of the nutrient constituent. The laboratory work includes gravimetric methods, titrimetry, volumetric, and methods in chromatography, spectroscopy and other methods such as an immunoassay. Sensory Evaluation of Food / Penilaian Makanan dengan Indera
3 credits Prerequisite(s): Statistics The sensory evaluation covers aspects of both theoretical and practical matters. The scopes cover human sensation, sensation process, methods for sensory testing such as Difference Test, Descriptive Analysis with scaling, Preference Test, and Statistical Analysis. The course also includes laboratory work which will allow students to practice methods for sensory testing given in the lecture. Principles of Food Engineering / Prinsip Teknik Pangan
3 credits Prerequisite(s): None This course is a comprehension of food engineering principles and their application in food processing. The course includes unit and dimension, steam, thermodynamics, mass and energy balances, fluid mechanics, energy and mass transfer, dehydration, evaporation, freezing, thermal processing, extraction, mixing, refrigeration, and extrusion. Food Safety and Sanitation / Keamanan Pangan dan Sanitasi
2 credits Prerequisite(s): Biology, Food Microbiology The course provides the students with the basic knowledge of sanitation in food industry focusing on food contamination sources, microorganisms and their relationship to sanitation, raw material sanitation, sanitation in food processing (seafood, meat and poultry, dairy products, fruit and vegetable, and beverage plant), personal hygiene GMP and quality assurance for effective sanitation
Elective Courses / Mata Kuliah Pilihan
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