Curriculum of Doctor Program in Food Science

Curriculum of Doctor Program in Food Science

Program / Learning Outcomes / Curriculum / Course Synopsis / E-Learning

Students enrolled in the Doctorate Program of Food Science in Bogor Agricultural University are opted to select one of the following schemes:

  1. Completing the degree by taking all requirement in the Graduate School and mandatory and elective courses from Food Science Program (FSTcodes > 700); or
  2. Completing the degree by taking all requirement in the Graduate School and mandatory courses from Food Science Program, and completing elective courses from the Food Science Program (courses with codes > 700) in combination with courses from study program other than F Food Science Program ( codes >700; maximum of 3 credits)

The Graduate school of Bogor Agricultural University allows doctorate students to take FST600 level courses. Students of Doctorate Program in Food Science could take Food Science courses (FSTcode >600) as their elective courses after consultation with the academic advisor and a consent from the course coordinator. Election of this course should be carried out only when they are deemed essential for the research with a maximum of 3 credits.

The curriculum for Doctorate Program in Food Science in Bogor Agricultural University consists of mandatory courses group from the Graduate School and Food Science Program including colloqium, seminar and disertation (31 credits). When needed, a student could also take elective course from Master Program in Food Science or other study program (maximum of 3 credits).

Requirement for Students with Master Degree in Similar Field
A study program can be considered as a similar field when its curriculum requires completion of at least one of the four pillars for food science, i.e. Chemistry of Food Component (FST510), or Advance Food Microbiology (FST520), or Food Process Engineering (FST530), or Food Molecular Biochemistry (FST540), or those considered equivalent at the consideration of the Food Science Program. For any candidate who is short of the four required courses, it is mandatory to take the equivalence courses amounted to 6 credits. Consideration and decision on the courses necessary for fulfilling the equivalent are conducted by Food Science Program prior to starting the first semester.

Mandatory courses from the Food Science Program for Equivalence (8 credits)

  1. FST510 Chemistry of Food Components, 2(2-0)
  2. FST520 Advance Food Microbiology, 2(2-0)
  3. FST530 Food Process Engineering, 2(2-0)
  4. FST540 Food Molecular Biochemistry, 2(2-0)

Requirement for Students with Master degree in Different Field
A Master study program is considered different from Food Science Program when the study program does not require any of the pillar courses of Food Science in their programs, i.e. FST510, FST520, FST530 or FST540 or equal courses as assessed by the Food Science Program. For these students, the requirement for Master Program is referred to the Ministry of Education and Culture Decree no. 212/U/1999, i.e., 52 credits, consisting of mandatory courses of the Graduate School; mandatory courses from Food Science Program and mandatory courses for Master equivalence (8 credits). Therefore, the elective courses amounted to 13 credits are to be fulfilled by 700-level courses of Food Science Program and a maximum of 6 credits from 600-level courses.

Elective courses for Doctorate Program in Food Science 

  1. FST710 Chemistry of Food Bioactive Compounds, 3(3-0)
  2. FST711 Advance Food Component Chemistry, 3(3-0)
  3. FST712 Identification and Analysis of Organic Component in Foods, 3(3-0)
  4. FST720 Immobilization of Enzymes and Cells, 3(2-3)
  5. FST721 Host and Pathogen Interaction, 3(3-0)
  6. FST722 Microbial Toxins in Foods, 2(2-0)
  7. FST730 Thermal Process, 2(2-0)
  8. FST731 Physical Properties of Foods, 3(2-3)
  9. FST732 Food Water interaction in Food System, 2(2-0)
  10. FST740 Biological Interaction of Food Components, 3(3-0)
  11. FST741 Immunology in Foods, 3(3-0)
  12. FST742 Foods and Vascular System, 3(3-0)
  13. PPS700 Special Topics, 1-2

Courses (codes > 600) from the Food Science Program

  1. FST610 Changes in Chemical Characteristics of Food Components during Processing, 3(2-3)
  2. FST611 Ingredient and Food Additives, 3(3-0)
  3. FST612 Flavor Chemistry, 3(2-3)
  4. FST620 Food Safety Microbiology, 2(2-0)
  5. FST621 Control of Food Microbiological Quality, 2(2-0)
  6. FST622 Biotechnology in Food Industry, 3(3-0)
  7. FST623 Biotechnology of Lactic Acid Bacteria, 2(2-0)
  8. FST630 Advance Food Processing and Preservation Technology, 3(2-3)
  9. FST631 Advance Food Storage Technology, 2(2-0)
  10. FST632 Advance Food Packaging Technology, 2(2-0)
  11. FST640 Cellular Metabolisms of Food Components, 3(3-0)
  12. FST641 Methods of Biological Value Evaluation of Food Components, 3(2-3)
  13. FST642 Development of Functional Foods, 2(2-0)
  14. FST643 Food Toxicology, 2(2-0)