Program / Learning Outcomes / Curriculum / Course Synopsis / E-Learning / Course Syllabi
A. COMMON COURSES
IPB101 Religion - Islam, 3(2-1)
This course covers the principle about human spiritual being, individually or socially to reach the happiness in the current life and thereafter, through the under-standing to his/herself and the universe, called 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 daily life, based on the Qur’an and Sunnah of Prophet Mohammad.
IPB 101 Religion - Protestant, 3(2-1)
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 102 Religion - Catholic, 3(2-1)
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 103 Religion - Hindu, 3(2-1)
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 thinking, speaking and doing in serving the country, the history and rise of Hindu, weda, basics in Hindu beliefs, techniques to attain objectives of religion, Hindu philosophy, Hindu ethics, yagnya, Hindu society and basics in Hindu leadership.
IPB 104 Religion - Buddha, 3(2-1)
Discussing the principles of Buddhism and its implementation in science and technology and its correct and proper practice in daily life in Indonesia.
IPB 110 Religion - Confucianism, 3(2-1)
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 an excellent attitude and high ethics based on love, truth, morals, 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 Civics, 2(2-0)
This course offers the principle of Five Pilar (Pancasila) as the national foundation, government system, and community. The principle covers the historical background, philosophy juridic, 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 to human rights, national security, human environment, political strategy, and national building.
MAT100 Mathematics, 3(2-1)
This course offers the concepts of basic mathematics, covering mathematical logic, permutation, matrics, linear equation, model and function, limit and continuity.
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.
EKO100 Economics and Agricultural Politics, 3(2-1)
Prerequisite : -
General description of economics, economic agents, demand and supply, budget lines and indifference curves, production and costs, market structure, key macroeconomic variables, national income, changes in national income, fiscal policy and monetary policy.
IPB109 Sport and Art, 1(0-1)
This course offers the principle and skill of sport and art in daily life to have a healthy life and to live in harmony with good spiritual, emotional, moral, intellectual, and physical criteria.
AGB100 Entrepreneurship, 1(1-0)
This course describes the principle of entrepreneurship, the characteristics, and properties of entrepreneurship, the introduction and the development of entrepreneurship, motivation and planning to build a business.
B. FOUNDATIONAL COURSES
BIO100 General Biology, 3(2-1)
Basic concepts of the basis of living systems, cell and molecular biology, mitosis and meiosis, principles of genetics, developmental biology. Topics include chemistry, the biochemistry of macromolecules, cell structure and function, photosynthesis, respiration, evolution, the diversity of life and DNA structure and replication.
FIS100 Physics, 3(2-1)
Basic principles of physical properties and laws (Mechanics, work and energy, fluids, thermodynamics, waves, electromagnetic, optics, relativity, and modern physics.
KIM101 General Chemistry I, 3(2-1)
Prerequisite : -
Basic principles of chemical and physical properties and transformations of materials (energy and its uses, gas laws, kinetic molecular theory, laws of chemical combination, atomic and molecular structure, periodic classification of the elements, and chemical bonding).
KIM101 General Chemistry II, 3(2-1)
Prerequisite : -
Principles of equilibrium and chemical change (chemical equilibria, acid/base chemistry, and other ionic equilibria, electrochemistry, elementary chemical thermodynamics, and kinetics).
MAT103 Calculus, 3(2-1)
Basic principles of calculus (limits, derivatives, differentiation, linear approximation, curve sketching, optimization, the chain rule for polynomials, integrals, trigonometric functions, and exponential functions).
BIO101 Basic Microbiology, 3(2-1)
Prerequisite : -
Basic principles of microorganisms (bacteria, yeasts, molds, and viruses; microbial cell structure and function, metabolism, microbial genetics, and the role of microorganisms in disease, immunity, and other selected applied areas). Basic techniques employed in the investigation of microbial activities and properties (handling, identification, and characterization of microorganisms and their activities).
STK211 Statistics, 3(3-0)
Prerequisite : -
Basic principles of statistics (descriptive statistics, probability, normality, estimation, hypothesis testing, statistical inference, and confidence intervals).
KIM220 Organic Chemistry, 3(2-1)
Basic nomenclature, structure, synthesis, stereochemistry, and mechanisms of organic reactions, the chemistry of organic compounds (alkanes, alkenes, alkynes, aromatic compounds, alkyl halides, alcohols, ethers, aldehydes and ketones, carboxylic acids and their derivatives, phenols, amines, fats, amino acids, carbohydrates).
IPB106 Indonesian Language, 2(1-1)
Basic principle of oral and writing communication skills in Indonesian language.
IPB108 English, 3(2-1)
Basic principle of oral and writing communication in English for scientific and daily life purposes.
FST303 Scientific Writing and Oral Communication, 3(2-1)
Basic principles and practice in writing and speaking including research-based writing and the construction of academic, argumentative essays using primary and secondary sources as evidence. Preparation and presentation of informative and persuasive speeches including selection and organization of material, methods of securing interest and attention, and the elements of delivery.
C. MAJOR FOOD SCIENCE COURSE
FST100 Introduction to Food Technology, 2(2-0)
Prerequisite : -
This course introduces the definition and pilar of food science and technology, the importance of basic science, understanding the principles of food safety and quality, factors affecting the quality loss or food deterioration, the role of food technology to increase added value of food products and extend product shelf-life, and principles of food processing technology. The course also covers the role of food technologists and the importance of professionalism and ethics as food technologists.
FST210 Food Chemistry, 3(3-0)
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)
Basic concepts of biochemical structure-function relationships, reactivity, and thermo-dynamics. Topics include biological structures, enzymes, membranes, energy production, carbohydrate, lipid, and amino acid metabolism, signal transduction, transport across membranes, DNA replication and repair, transcription and translation, molecular motors, mechanisms of drug action, and the biosynthesis of natural products, biofuels, and biomaterials.
FST200 Food Chemistry and Biochemistry Laboratory, 2(0-2)
Basic principles of food chemistry and biochemical laboratory (use of glassware, weighing devices, volume measuring devices, solution discharges, calculation of solution concentrations, and pH measurements), titrimetry, spectrophotometry, water activity measurement and making curves of moisture sorption isotherm, extraction principles of carbohydrates, fats, and protein for food analysis, functional properties of food components (carbohydrates, fats/oils, proteins, vitamins), measurement of enzyme activity and kinetics, and plant physiology. At the end of the practicum, students are tested for basic chemical/biochemical analysis skills.
FST220 Food Microbiology, 2(2-0)
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 parasites; the principles to control microbial growth; as well as qualitative and quantitative microbiological analysis.
FST221 Food Microbiology Laboratory, 2(0-2)
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 the 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.
FST222 Food Fermentation Technology, 2(2-0)
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 to develop a food fermentation process using microorganisms and local based substrate.
FST320 Food Safety and Sanitation, (2-0)
The course discusses 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 SSOP (Sanitation Standard Operating Procedures) 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/processing equipment; microbial indicators for sanitation; sanitation adequacy testing; wastewater treatment and principles of HACCP (Hazard Analysis Critical Control Points) as food safety control.
FST230 Food Engineering I, 3(2-1)
Basic food engineering (mass balance, introduction of food factory building layouts and supporting facilities (factory layouts, water, steam generators, wastewater treatment, reactors) and introduction of operating units in the food industry, specifically the principle of process equipment for material preparation (cleaning, sorting, grading, reduction in size, extraction), crystallization, mixing and emulsification
FST231 Food Engineering II, 3(2-1)
Basic food engineering (energy balance, heat transfer), operating units and calculations (refrigeration and freezing systems, dehydration, psychometrics, evaporation and concentration), and their application in the food industry.
FST232 Sensory Evaluation, 3(2-1)
The Sensory Evaluation course discusses 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.
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 cover 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(0-2)
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 the 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 and colour), and microbiological analyses of foods. The application of instruments (spectrophotometer, colorimeter, chromatography, spectrophotometry, 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.
FST340 Metabolism of Food Components, 3(3-0)
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). Basic principles of nutritive value of foods and metabolism of essential nutrients (description, digestion, absorption, metabolism, interactions, and functions of nutrients, nutrient and energy requirements, and nutrient deficiencies). 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 metabolism, the catalytic and inhibition factors of metabolisms, and nutritional problems in relation to the deficiency and over-nutrition, and metabolism disorders.
FST302 Research Design and Data Analysis, 3(2-1)
Application of experimental design, processing, presentation and interpretation of data in the food sector. The design of the experiment includes a Completely Randomized Design, a Group Random Design; Factorial design, optimization process and mathematical modeling with statistics programs, and field surveys. Data processing includes basic statistical analysis (descriptive and inferential data) using a spreadsheet and statistical software programs. Data presentations in the form of tables, graphs, charts, and interpretations are also covered.
FST310 Food Additives, 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.
FST201 Food Regulation, 2(2-0)
This course discusses the major legislation related to foods and its role in food industry and trade, regulatory rulemaking 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.
FST330 Food Engineering III, 3(3-0)
Basic food engineering (kinetics of microbial inactivation, fluid material characteristics and material flow properties), the principle of thermal processes in batch (in-container) and continuous (aseptic process) systems, and evaluation of the adequacy of the process, and non-thermal processes (irradiation, pulsed electric field, high pressure processing, and their applications in food industries.
FST331 Food Processing Technology I, 4(2-2)
The principles of food processing, starting from the characteristics of plant-based food materials (cereals, tubers, nuts, fruits and vegetables, oils and fats, sugars, refiners, and spices), and their processing technology into food ingredients (such as flour or starch), and food products (such as bakeries, pasta products, and vegetable oils/fats). Examples of applications for processing vegetable foods in the food industry are also discussed.
FST332 Food Packaging and Storage Technology, 3(2-1)
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 an overview of the factors causing food losses and deterioration. The basic food storage techniques, infestation control methods, and principles of food shelf life determination techniques are also covered.
FST333 Food Processing Technology II, 4(3-1)
The principles of food processing processes, starting from characteristics of animal-based food materials (meat, poultry, milk, eggs, and fish), and their processing technology into food ingredients (such as a fish meal), and food products (such as sausages, meatballs, nuggets, etc.). Examples of applications for processing animal-based foods in the food industry are also discussed.
FST334 Food Quality Assurance, 3(2-1)
The course covers the principle of quality assurance in the food industry including determination of key quality characteristics, 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).
FST335 Halal Assurance System, 2(2-0)
This course is designed to provide students with cognitive knowledge and under-standing of halal aspects in relation to the principles, regulation and food production at the 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 relevant 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.
FST340 Biological Evaluation of Food Components, 3(2-1)
This course discusses methodologies that can be used to evaluate food functionality and toxicological aspects of human health. The topics comprise bioavailability of food components and the general parameters used to evaluate food functionality including the 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.
FST341 Functional Food Technology, 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.
FST304 Food Innovation, 3(0-3)
This integrated food processing laboratory course is a capstone course that 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 a 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 (yogurt) and pasta and cereal technology (noodle). The approach of student-centered learning is implemented 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 visits to give a real picture of the food industry and group presentation are held at the end of this course.
FST420 HACCP in Food Industry, 2(2-0)
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.
FST400 Food Industry Exposure, 2(0-2)
Providing field experience to students in exploring and applying food science and technology in the food industry (small, medium or large industries) or attending public lectures from food industry practitioners.
FTP400 Community Services, 3 credits
Prerequisite: Semester 7
For almost two months, students will conduct various activities among others: the identification of the territorial potential, the review of acts, the extension, the education, and the facilitator-communicator. The different and diverse thematic territorial characters required the identification of the potential areas to explore the various problems and solutions that could be encountered. The action research was a continuation of the potential area identification, where IPB students were expected to be the agents of dissemination of various innovations of IPB to help communities solve the problems.
FST498 Undergraduate Seminar, 1 credit
Prerequisite: A minimum of 110 credits are completed
The 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 following: literature review, their own research proposal for a 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.
FST499 Undergraduate Project: Research (Option 1), 6 credits
Prerequisite: A minimum of 110 credits completed
The undergraduate research project 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 on 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 the 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 Undergraduate Project: Internship Program (Option 1), 6 credits
Prerequisite: A minimum of 110 credits completed
The internship program is one of final year project 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
FST401 Success Skills Development, 2(0-2)
Providing opportunities for students to improve their soft skills through various scientific competition activities or participation in scientific activities as a speaker during their studies in the study program. The time allotted for self-development activities is converted into credits. This course is an option that can be taken by students as an accumulation of activities during their study.
FST 311 Flavor Technology, 2(2-0)
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; flavors 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.
FST 312 Fat and Oil Processing Technology, 2(2-0)
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).
FST 342 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 substances for fortification and food vehicle, engineering fortification, fortification of nutrients and non-nutrients, legislation and regulatory aspects. Some fortification programs in Indonesia and other countries are also discussed.