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Curriculum of Master Program in Food Science

Curriculum of Master Program in Food Science

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

The curriculum for the Master Program in Food Science of Bogor Agricultural University consists of mandatory courses (32 credits) and elective courses from Food Science Program or other study program (7 credits). Percentage of each course groups. In addition to elective courses, Master students in Food Science is allowed to take courses with FST code >700 after consultation with his/her advisory committee and obtaining consent from the coordinator.  Such activity could be done especially when the course is needed for his/her planned research.

A Master student in Food Science of Bogor Agricultural University has options to select one of the following scheme: a) taking mandatory courses from Graduate School as well as FSSP and all elective courses with FST code level > 500, or b) taking mandatory courses from Graduate School as well as FSSP and taking elective courses with code level > 500 from FSSP and other study programs.

Mandatory courses for Master Program in Food Science

  1. PPS 500 English for Research, 3(3-0)
  2. STK 511 Statistical Analysis, 3(3-0)
  3. FST 510 Food Chemical Components, 2(2-0)
  4. FST 520 Advance Food Microbiology, 2(2-0)
  5. FST 530 Food Process Engineering, 2(2-0)
  6. FST 540 Food Molecular Biochemistry, 2(2-0)
  7. FST 500 Research Methods in Food Science, 3(2-3)
  8. FST 503 Advanced Food Analysis, 3(2-3)
  9. FST 601 Colloquium, 1(1-0)
  10. PPS 690 Seminar, 1(1-0)
  11. PPS 699 Research and Thesis, 10

Elective Courses from FST Code>500

  1. FST 505 Methods of Sensory Evaluation, 3(2-3)
  2. FST 610 Changes in Chemical component characteristics during Food processing, 3(2-3)
  3. FST 611 Food Ingredient and Additives, 3(3-0)
  4. FST 612 Flavor Chemistry, 3(2-3)
  5. FST 620 Food Safety Microbiology, 2(2-0)
  6. FST 621 Control of Food Microbiological Quality, 2(2-0)
  7. FST 622 Biotechnology in Food Industry, 3(3-0)
  8. FST 623 Biotechnology of Lactic Acid Bacteria, 2(2-0)
  9. FST 630 Advance Food Processing and Preservation Technology, 3(2-3)
  10. FST 631 Advance Food Storage Technology, 2(2-0)
  11. FST 632 Advance Food Packaging Technology, 2(2-0)
  12. FST 640 Cellular Metabolisms of Food Components, 3(3-0)
  13. FST 641 Methods of Evaluation of Biological Values of Food Components, 3(2-3)
  14. FST 642 Development of Functional Foods, 2(2-0)
  15. FST 643 Food Toxicology, 2(2-0)

Elective Courses with FST code > 700

  1. FST 710 Chemistry of Food Bioactive Compounds, 3(3-0)
  2. FST 711 Advance in Food Component Chemistry, 3(3-0)
  3. FST 712 Identification and Analysis of Organic Component in Foods, 3(3-0)
  4. FST 720 Immobilization of Enzymes and Cells, 3(2-3)
  5. FST 721 Host and Pathogen Interaction, 3(3-0)
  6. FST 722 Microbial Toxins in Foods, 2(2-0)
  7. FST 730 Thermal Process, 2(2-0)
  8. FST 731 Physical Properties of Foods, 3(2-3)
  9. FST 732 Food Water interaction in Food System, 2(2-0)
  10. FST 740 Biological Interaction of Food Components, 3(3-0)
  11. FST 741 Immunology in Foods, 3(3-0)
  12. FST 742 Foods and Vascular System, 3(3-0)