Program / Learning Outcomes / Curriculum / Course Synopsis / E-Learning / Course Syllabi
A. University Level Courses
IPB101 Religious Studies - Islam, 3(2-2)
This course covers the principle about human spiritual being, individually or socially to reach the happiness in the current life and thereafter, through the understanding to his/herself and the universe, called as Kauniyah and Tanziliyah verses. Tanziliyah verse is detailed in aqidah, syari’ah, akhlaq and islamic history. The emphasize of this course is in the application of Islam in the daily life, based on Qur’an and Sunnah of Prophet Mohammad.
IPB 102 Religious Studies - Protestant, 3(2-2)
Implement the basics of christian faith to supplement the development of students as a complete and new individual in Christ. Increase one's responsibility to God by being perceptive to others and the environment. Therefore, as an academician can integrate into society to serve based on service and for the majesty of God.
IPB 103 Religious Studies - Catholic, 3(2-2)
Increase the understanding of faith in the church, to live according to the church and in society to develop the attitudes and mentality of a Catholic graduate who can serve for the good of the people of Indonesia as a reflection of one's faith.
IPB 104 Religious Studies - Hindu, 3(2-2)
Increase the understanding, and implementation of the Hindu religion, strengthen faith and belief, and service to Ida Sang Hyang Widhi wasa (God Almighty). This will help the individual to increase self control in thingking, speaking and doing in serving the country. The material given discuss the history and rise of Hindu, weda, basics in Hindu beliefs, techniques to attain objectives of religion, Hindu philosophy, Hindu ethics, yadnya, Hindu society and basics in Hindu leadership.
IPB 105 Religious Studies - Buddha, 3(2-2)
Discussing the principles of Buddhism and its implementation in science and technology and its correct and proper practice in the daily life in Indonesia.
IPB 110 Religious Studies - Confucianism, 3(2-2)
Providing information about Confucianism to understand and absorb the essence of its universal teaching. This will enable students to practice it in their life to become a righteous Confucian, have excellent attitude and high ethics based on love, truth, moral, wisdom and trustworthiness. This will enable the individual to become a good member of society who contributes to the development of the nation and country.
IPB111 Pancasila and Civics, 2(2-0)
This course offers the principle of Five Pilar (Pancasila) as the national foundation, goverment system, and community. The principle covers the historical background, phylosophis yuridis, ideology, and understanding of Pancasila as the actual paradigm in the community life and nationality. The understanding of Pancasila and nationality is also described in relation of human right, national security, human environment, polytical strategy, and national building.
IPB106 Bahasa Indonesia, 2(1-2)
This course offers the basic knowledge and skill to use Indonesian language in writing and oral gramatically for scientific and daily life purposes. This course covers the principle to arrange structured sentence, paragraph, manuscript, correspondence, and other formal writing format.
IPB107 Introduction to Agricultural Science, 2(2-0)
This course describes agricultural science in general and explains the topics on agricultural history, agricultural activities, Indonesian climates, food and non food agriculture, post harvest technology, agribusiness, agroindustry, biotechnology and hydrophonic, and agricultural vision in the 21st century.
IPB108 English, 3(2-2)
This course explains the techniques and strategies to understand a manuscript in English, and to write sentences in English properly for scientific and daily life purposes.
IPB109 Sport and Art, 1(0-2)
This course offers the principle and skill of sport and art in daily life to have healthy life and to life in harmony with good spiritual, emotional, moral, intelectual, and physical criteria.
EKO160 General Economy, 3(2-2)
This course offers the macro and micro economic theories in general, covering economic private sector, demand and supply principle, production and cost, market structure, macro economic variable, national income, fiscal and monetary regulation.
KPM130 General Sociology, 3(2-2)
This course covers the knowledge about social community and culture, social body, group, stratification, and power system, social process in community, communal changes and development.
AGB100 Introduction to Entrepreneurship, 1(1-0)
This course describes the principle of entrepreneurship, the characteristics and properties of entrepreneurship, the introduction and the development of entrepre-neurship, motivation and planning to build a business.
B. Background Courses
MAT100 Mathematics, 3(2-2)
This course offers the concepts of basic mathematics, covering mathematical logic, permutation, matrics, linear equation, model and function, limit and continuity.
KIM101 Chemistry, 3(2-3)
This course offers the knowledge of basic chemistry, covering the topics of atomic, atomic structure, chemical bonding, chemical equation, acid/basic, oxidation/ reduction, organic chemistry, polimer, energy, environmental chemistry, agricultural chemistry, food chemistry, chemotherapy and toxicological chemistry.
BIO100 General Biology, 3(2-3)
This course offers the knowledge of basic biology from the cellular level to the organism, and its relationship with the environment.
FIS100 Physics, 3(2-3)
This course offers the basic concepts of physics, covering the topics of mechanical, thermodynamic, electrical, magnetic, and modern physics. The application of the physics is also described for the usage in daily life and profession.
MAT103 Calculus, 3(2-2)
This course offers the knowledge and techniques of function decendent, integral, transcendent, differential equation.
KIM 220 Organic Chemistry, 3(2-3)
This course covers the basic concept of chemical compound and structure, covalent bounding, physical and chemical characteristic of compound, the function group (hydrocarbon, alkyl halide, alcohol, ether, aldehyde, ketone, carboxylic acid, amine, amide and their derivatives structure) and the type of some reactions related with the function group. This course discusses macromolecule compound in life organization.
KIM 230 Analytical Chemistry, 3(2-3)
This course covers the introduction to analytical chemistry including definition, purpose, and method of analysis. This course discusses technique of component extraction, method qualitative and quantitative analysis of component (acid-alkali-metry, oxidi-reductometry, chelating agent, UV-VIS spectofotometry), the principles technique of component separation by electrophoresis and chromatography (thin layer chromatography, gas chromatography, and HPLC).
KIM 240 Physical Chemistry, 2(2-0)
The physical chemistry essential to understanding the behavior of foods. The course covers model of molecules, the laws of thermodynamics, phase diagrams, phase separation and the properties of surfaces, the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels.
BIO 212 Basic Microbiology, 3(2-3)
This course covers the knowledge of fundamental microbiology, cell structure, cell activities, cell nutrition, production of energy metabolism and usage for cell growth, cellular differentiation, communication and interaction inter cell, genetic, control of microorganism and viruses and involving microorganism in food processing (fermentation process).
KOM 201 Applied Computer, 3(2-3)
This course describes the type and function of computer instrument such as equipment for input, output, processing, and saving data. Computer software discussed includes software application, operation system and utility of program, principle of programming, database management and information system. This course also discusses the basic concept of computer network and internet.
STK 211 Statistics, 3(3-0)
This course describes the basic concept of statistics and several simple analysis methods that applying for agriculture, biology, social and business research. This course covers the description of statistic, evaluation of probability, hypothesis prediction and assessment, mean, correlation, linier regression, and contingency table.
KPM 110 Basic Communication, 3(2-3)
This course offers the concept, theory, procedure and principles communication, self and community development.
C. Food Science Courses
FST200 Introduction to Food Technology, 2(2-0)
This course introduces fundamental understanding of engineering, technology and food science and technology, phenomenons that occur during food processing, principle of food processing and unit operations required. The contribution of food technology in the preparation of safe, wholesome and high quality foods accessible by each individual is also discussed.
FST210 Food Chemistry, 3(3-0)
Prerequisite : FST200
This course is about the principles of chemical composition, structures, physicochemical properties and reactions of food components comprising food systems, both macro components (water, carbohydrates, lipids, and proteins) and micro components (vitamin, mineral, pigment, flavor, food additives and toxicants). The relationships of these food components to food stability during processing, storage and utilization are also covered.
FST240 Basic Food Biochemistry, 3(3-0)
This course introduces the basic principles of biochemistry and molecular biology in relation with food science and technology, post harvest physiology and food biotechnology.
FST201 Food Chemistry and Biochemistry Laboratory, 1(0-3)
Prerequisite : FST240
The laboratory work is designed to give a hands-on laboratory and practical experience to increase student’s understanding on the characteristics of food components (water, carbohydrate, protein, lipid, vitamins, food additives and enzymes) and important chemical reactions involving food components (such as Maillard reaction, caramelization, and hydrolysis). The basic principles to operate spectrophotometer, prepare stock and buffer solution, isolate and extract food components (such as protein), and measure enzyme activity and kinetics are also practiced.
FST220 Food Microbiology, 2(2-0)
Prerequisite : BIO212
This course covers the characteristic of microbial growth, intrinsic and extrinsic factors and their relationship to microbial growth; the principles of food fermentation and the role of beneficial microbes; the role of microorganisms and food spoilage; pathogenic microorganisms, infection and intoxication, mycotoxin, viruses and para-sites; the principles to control microbial growth; as well as qualitative and quantitative microbiological analysis.
FST230 Operation Unit in Food Industry, 3(3-0)
Prerequisite : FST200
The course concerns with unit operations that are integral to food processing covering equipment and machinery system used in food industries from harvesting to final processing. The course also covers a broad range of unit operation, such as packaging and distribution; utility and supporting system (electricity, water and waste water treatment, boiler, plant layout, raw materials transportation); mechanical separation (cleaning, sorting, and grading); size reduction (solid and liquid food); mixing; separation and concentration of food components; heat processing; freezing; extrusion and post processing operations (packaging, storage, and distribution).
FST231 Principle of Food Processing, 3(3-0)
Prerequisite : FST240
Application of chemical, microbiological, and engineering in food processing and preservation with concerns in quality (physical, chemical, nutrition, sensory, and microbiological), and acceptability of the products. Topics include technology of fresh food handling, minimal processing technology, application of low temperature, application of high temperature (blanching, pasteurization, sterilization and canning technology, microwave and ohmic heating, frying, baking, extrusion), drying, irradiation, preservation technology of intermediate moisture foods, chemical preservation, and non-thermal preservation (high hydrostatic pressure, pulsed electric field, pulsed magnetic field, and light pulses).
FST320 Food Microbiology Laboratory, 2(0-6)
Prerequisite : FST220
The course is designed to give a hands-on laboratory and practical experience of food microbiological analysis. The laboratory course covers general techniques and standard procedures on microbiological test, culture preservation, microbial count methods, analysis of sanitizing adequacy, analysis of pathogenic bacteria, and fermentation procedures of traditional food as well as to produce metabolites such as enzymes.
FST321 Food Fermentation Technology, 2(2-0)
Prerequisite : FST220
This course discusses the use of microorganisms in fermentation technology and biotechnology which cover principles and history of fermentation, microbial metabolisms and regulation, strain improvement, microbial isolation and screening, culture preservation, fermentation techniques and conditions and their application in the production of enzymes, amino acids, alcohol, acetic acid, lactic acid, biomass and mixed fermentation commonly implemented in food industries. This course is designed to enable students develop a food fermentation process using microorganisms and local based substrate.
FST322 Food Safety and Sanitation, 2(2-0)
Prerequisite : FST220
The course discusses on the principles of food safety and sanitation, potential biological, chemical and physical hazards that may cause unacceptable consumer health risks, principles of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) as minimum requirements to produce quality and safe foods. The course discusses in details the GMP and principles of food industry sanitation, covering safe food processing, personnel hygiene, cleaning and disinfection, water and air pollution, biofilm in food processing environment, water sanitation (chlorination), pest control, requirements for building and facilities (equipments); microbial indicators for sanitation; sanitation adequacy testing; wastewater treatment and principles of HACCP (Hazard Analysis Critical Control Points) as food safety control.
FST421 HACCP in the Management of Food Safety, 2(2-0)
Prerequisite : FST322
This course aims to enable students to design a HACCP plan to be implemented in food industries by following the 12 steps HACCP as defined by the Codex Alimentarius Commission.
FST330 Principle of Food Engineering, 3(3-0)
Prerequisite : FST230
This course discusses the application of principal food engineering for quantitative analysis in the food processing system. The course materials cover the basic engineering principles based on fundamental physics (unit system and dimension, mass balance, mass transfer, thermodynamics, energy balance, energy conversion, heat transfer, fluid flow) to applications in food engineering (thermal processing, refrigeration, freezing, psychrometrics, dehydration and evaporation).
FST331 Food Engineering Laboratory, 2(0-5)
Prerequisite : FST230
This practical course covers the laboratory works and practices with the emphasis on the introduction of unit operations and processing equipment. The laboratory work also includes class discussion for problem solving on certain food engineering calculations (unit and dimension, mass balance, thermodynamics, energy balance, fluid flow and transportation, heat transfer, mass transfer, thermal processing, refrigeration, freezing, dehydration, and evaporation. The techniques of washing, sorting, grading, size reduction, mixing, emulsification, homogenization, centrifugation, filtration, and separation in food processing are also practiced in this course.
FST332 Characteristics of Food Materials, 3(3-0)
Prerequisite : FST210
This course covers physicochemical, sensory, microbiological and physiological characteristics of food materials from plant and animal origin as well as functional properties of food ingredients commonly used in food processing.
FST333 Food Processing Technology, 4(4-0)
Prerequisite : FST332
This course discusses the procedures and integrated approaches (physical, engineering, chemical, microbiological and sensorial aspects) used in food processing and preservation. The course is designed based on food commodities from plant and animal sources frequently used in commercial practices (according to 16 food categories). This course also discusses the steps of design process and food product development, starting from the development of concept/idea, market research, product prototype development, scale up, market test of final product, up to final products being launched in market.
FST334 Food Processing Technology Laboratory, 2(0-6)
Prerequisite : FST332
The laboratory work gives student’s hands-on experience to apply the principles and current practices of various food processing technologies to produce food products at laboratory setting. This laboratory work also gives student’s experience to develop a new food product starting from the product concept until product prototypes. The laboratory work covers the food processing and preservation technology of fruits, vegetables, tubers, cereals, pulses, herbs, spices. milk, fish, meat, and egg as follows: pre-processing treatment, minimally processing technology, thermal processing technology (commercial sterilization and pasteurization), baking technology, drying technology, extrusion technology, and low temperature treatment (refrigeration and freezing).
FST335 Sensory Evaluation of Foods, 3(2-3)
Prerequisite : FST210
The Sensory Evaluation course discusses about using human senses to observe/ measure food characteristics and acceptability, and its application in quality control and research. The courses covers the introduction of sensory attributes related to food products quality and acceptance; sensory mechanism; physic-psychological foundation in sensory testing; Good Sensory Practice, including requirements of sensory laboratory, panel preparation and selection, sample preparation in sensory testing; sensory testing methods; and statistic application in sensory data processing; and application of sensory evaluation in food industry.
FST340 Metabolism of Food Components, 3(3-0)
Prerequisite : FST240
This course discusses the source, role and function of food components including carbohydrates, proteins, lipids, vitamins, mineral, water, and other non-nutritive components such as dietary fiber, plant pigments and polyphenols). The course also discusses metabolisms of nutrients, such as the digestion and absorption of carbohydrates, proteins and fats, absorption of vitamins and minerals, and the distribution of their resulted substances to human cells for further metabolisms as well as metabolisms of non-nutritive substances. The course also discusses enzymes and hormones involved in the metabolisms, the catalytic and inhibition factors of metabolisms, and nutritional problems in relation to the deficiency and over-nutrition, and metabolism disorders.
FST398 Research Design and Presentation Technique, 3(2-2)
Prerequisite : FST231
Scientific writing and presentation technique is taught according to a standard Indonesian spelling and grammar starting from words selection, sentences and paragraph construction. The course consists of techniques of writing practical work and research proposals, seminar paper, articles for scientific journal, field study reports and memoir of final assignment, in which the techniques of writing number, units, and formulae as well as preparing tables, figures, and graph are important parts. The course also includes the preparation of conference papers and posters and their presentation technique. In this course, scientific thinking and problem solving in a scientific writing are also discussed and practiced. In addition, ethic and scientific concept are stressed.
FST300 Food Analysis, 3(3-0)
This course discusses the principles of chemical, physical and microbiological analyses of foods. Chemical analyses cover the principles of macro and micro component analyses of foods (moisture, ash, digestible and non-digestible carbohydrates, proteins, lipids, vitamins and minerals) by conventional and instrumental techniques. Physical analyses cover analyses of dimension, density, rheology, texture, and color of foods. Microbiological analyses covers the principles of standardized qualitative and quantitative microbiological methods, including fast methods to determine the genus and number of microbes, specific methods to characterize microbes which are important in food industries and microbiological analyses for food quality and safety.
FST301 Food Analysis Laboratory, 2(0-6)
This laboratory work is designed to give a hands-on laboratory and practical skills of chemical, physical and microbiological analyses of constituents in foods by using official method. The quantitative chemical analyses cover food component analyses (pH, acid titration, moisture and ash content, crude fat and physicochemical analysis of fat/oil, crude protein, carbohydrates, vitamins, pigment, mineral, and food additive), physical analyses of foods (texture, viscosity and colour), and microbiological analyses of foods. Application of instruments (spectrophotometer, colorimeter, HPLC, AAS, GC, Brabender Amylograph, and Texture Analyzer) for analyzing selected food components is also demonstrated. Data computation (average and relative standard deviation) and interpretation are stressed in each analytical result.
FST302 Food Regulation, 2(2-0)
This course discusses the major legislation related to foods and its role in food industry and trade, regulatory rule making at national and international level, agencies that have regulatory authority, regulations that control the processing, packaging, labeling and distribution of foods, including aspects of safety and nutritive value, food safety management system and food inspection system in Indonesia, food category system issued by Codex Alimentarius Commission (CAC) and that of adopted in Indonesia, and principle of halal food production system according to Islam law and how it is incorporated in food regulation. The case study on the implementation of food regulation is also discussed.
FST401 Integrated Food Processing Laboratory, 3(0-9)
This integrated food processing laboratory course is a capstone course which combines comprehensively a practical work in the areas of industrial management, food processing, food analysis, food quality assurance, food safety system, food business and marketing. The laboratory work utilizes food processing pilot plant at SEAFAST Center, which is designed to mimic a food industrial model. Students can choose one of four food processing technology, i.e. thermal processing technology (fruit juice pasteurization), baking technology (cream-filled bread), fermentation technology (yoghurt) and pasta and cereal technology (noodle). The approach of student centered learning is applied in this course in order to achieve student’s competence to apply food science and technology in a real world situation as well as to improve student’s success skills. Industrial visit to give a real picture of food industry and group presentation are held at the end of this course.
FST420 Hazard Analysis Critical Control Point, 2(2-0)
This course discusses the HACCP principles and its application for the development of a HACCP plan as a tool for food safety control in a food industry. The course covers philosophy and basic knowledge of HACCP principles and food safety hazards and their application for the development of a HACCP plan in a food industry especially those based on thermal process, drying, baking and fermentation.
FST430 Food Quality Assurance, 3(3-0)
The course covers the principle of quality assurance in food industry including determination of key quality characteristic, sampling, measurement and test procedure, specification and standard. The course also discusses some quality management systems and their certification for an organization while exploring all essential quality management tools such as tools for understanding the process (flow chart, cause and effect diagram), tools for collecting, organizing, analyzing and understanding data (check sheet, pareto chart, histogram) and process control (SPC, Cp, Cpk).
FST410 Food Additive, 2(2-0)
This course discusses the types, classifications, functions, chemical structures, physicochemical characteristics, mechanisms of reactions, and applications of food additives and processing aids in food processing. The principles of the analysis of food additives are also briefly covered. The aspects of safety and national regulation related to food additives are also covered.
FST431 Food Packaging and Storage Technology, 2(2-0)
This course covers types of food packaging material including metal, glass, paper, paperboard, and plastics, putting emphasis on their chemical and physical properties, their functional properties, interaction with foods and applications in selected food commodities. Different industrial filling systems and recent techniques in food packaging development are also covered. This course also discusses the function and the role of food storage and overview the factors causing food losses and deterioration. The basic food storage techniques, infestation control methods, and principle of food shelf life determination technique are also covered.
FST440 Biological Evaluation of Food Component, 3(3-0)
This course discusses evaluation of biological value of foods, especially stressing on methodologies that can be used to evaluate food functionality and toxicological aspects on human health. The topics comprise bioavailability of food components and the general parameters used to evaluate food functionality including digestibility of fresh and processed food. The methods of functional evaluations describe the principals of in vitro and in vivo techniques, using cell culture models, animal experiments and human study. The techniques of evaluation exercises consist of protein, fat, vitamin, mineral, and antioxidant value, and examples of antinutritive activity and radical compounds in fresh and processed foods.
FST441 Functional Foods, 3(3-0)
This course discusses the efficacy of various foods and beverages to health for both fresh and processed foods. The course discussions include the relationship between food, nutrition and health, functional properties of food components (nutrients and bioactive components) and how to prevent health problems, food and beverage products as functional foods, processing principles and analysis of functional food products, and functional food development technologies including the technology of food fortification and supplementation.
FST498 Undergraduate Seminar, 1 credit
Undergraduate seminar is a compulsory subject for all final year undergraduate students. This seminar facilitates students to improve their writing and oral communication skills and at the same time upgrade the level of student’s understanding in the area of food science and technology. Each student is required to do a presentation once in this seminar and attend at least 8 other student seminars. Students may select seminar topics in any current issues of food science and technology, derived from any of the followings: literature review, their own research proposal for research project/ internship program, progress report or full report on her/his research project/internship program. Students should present this seminar not later than the eighth semester.
FST308 Field Work, 2(0-6)
Prerequisite: Minimum 100 credits
The goal of this course is to provide field experience to students in applying the theories and science that have been learnt in an actual food industry environment. Field work is optional to students and is valid only if the students carry out the tasks in the location for at least one month or equivalent to 2 credits.
FST499 Undergraduate Research Project, 6 credits (option 1)
Prerequisite: A minimum of 105 credits has been completed
The undergraduate research project is one of two course options that can be taken by final year students before the Bachelor of Science degree is awarded. This course is designed to provide an opportunity for final year students to develop and strengthen their research skills and to accommodate particular research interests that cannot be met through other food science courses. This includes time spent for literature research, proposal writing, experiment designing, experimental work, data analysis, thesis writing, and oral examination. Each student will complete the research project under the supervision of an academic advisor. Students may choose a research project in form of experimental work in a laboratory or field. Students will spend approximately 40 hours of work per credit or approximately 240 hours to complete this course (or equal to 6 credits).
FST499 Internship Program, 6 credits (option 2)
Prerequisite: A minimum of 105 credits has been completed
The internship program is one of final year project options that can be taken by final year students before the Bachelor of Science degree is awarded. The course is designed to provide an opportunity for final year students to have hands-on experience to work in a food industry environment. Students will spend approximately 40 hours of work per credit or approximately four months to complete this internship program (or equal to 6 credits). This includes time spent at internship location, internship report writing up and oral examination. Each student will complete the internship program under the supervision of an academic advisor.
D. Elective Food Science Courses
FST311 Flavor Technology, 3(3-0)
The basic concept of the technology and the role of flavor in food processing. Highlights include sources, classification and type of flavor; flavor processing; material handling; flavor in industrial technology; flavorist and flavor creations; HVP and yeast extract processing technology; MSG, IMP/ GMP processing technology; application of flavor, analytical method and quality control ; applications and recent developments flavor.
FST312 Fat and Oil Technology, 2(2-0)
Prerequisite: FST210, FST231
The physicochemical properties of oils and fats, reactions associated with oil and grease, as well as the oil and fat processing covering the extraction process from its source, the refining process, and the processing of information (edible oils, emulsions, confectionary, and emulsifier).
FST336 Halal Assurance System, 2(2-0)
This course is designed to provide students with cognitive knowledge and understanding of halal aspects in relation to the principles, regulation and food production in industrial level. This elective course covers the importance of halal foods in the perspective of consumer's protection and food trade, the principles of halal (lawful) and haram (unlawful) in Islamic law, especially related to foods, Islamic law cited in the Quran and Hadiths that are relavant to foods, national and international regulation related to halal food production, principles of halal food production and its critical control point, halal certifying body, process of halal certification and labeling, and principle of halal assurance system.
FST337 Canning Technology, 2(2-0)
Fundamentals of thermal processing technology, microbiology of canned foods, basic sanitation cannery, control of pH and acidification of food, adequacy evaluation of thermal processes, aseptic process and packaging systems, packaging handling and recording systems, equipment and instrumentation systems of food canning, types retort: static retorts, over-pressure retort, rotary retort continuous, batch agitating retorts, hydrostatic retorts, cap and closure process, various types of packaging (cans, glass, and plastic), and the flexible and semi-rigid packaging).
FST442 Food Fortification Technology, 2(2-0)
Fortification program objectives and policies, the basic principles of fortification, the aspects to be considered in the selection of fortificants and food vehicle, engineering fortification, fortification of nutrients and non-nutrients, legislation and regulatory aspects. Some fortification program in Indonesia and other countries are also discussed.