FST501 Food Law and Regulation, 3(3-0)
This course discusses the importance of national and international food law and regulation to ensure the production of safe foods, the procedure to evaluate and issue a food regulation and standard at national and international level, and agencies that have regulatory authority. The case study on the implementation of food regulation is also discussed.
FST502 Professional Ethics, 1(1-0)
This course discusses ethical and professional aspects in bussiness practice in industry. The topic covers the importance of ethics in bussiness, moral standard and in practice, ethic code as a food technologists, and social contract with community.
FST513 Characteristics of Food Components, 3(3-0)
The functional propeties of food macro components (water, carbohydrate, protein and fat) and food ingredients and their roles in food processing are discussed. The physical, chemical, sensory and microbiological characteristics of some food materials and their effect to the quality of food products are also discussed.
FST522 Food Safety, 4(4-0)
This course discusses food safety problems in Indonesia and global from farm to table, especially related to chemical, physical and microbiological hazard point of view. The characteristics and source of hazard, method to detect and analysis, and how they may affect human health and global trading are covered. The course also discusses investigation system of food poisoning outbreaks, food safety management system, and special topic related to risk analysis of convensional and emerging hazard.
FST523 Good Practices in Food Chain, 3(3-0)
This course discusses the concept of Good Manufacturing Practices (GMP), Good Distribution Practices (GDP), Good Retailing Practices dan Good Consumer Practices (GCP) in order to produce high quality, safe and long shelf-life food products consistently. This course also discusses the principle of Sanitation Standard Operating Procedure. The good practices of GMP and SSOP implementation in food industry is also discussed.
FST524 HACCP System in Food Industry, 3(3-0)
This course discusses the phylosophy and state of the art of HACCP system, the relationship between HACCP system and total quality management system, the prequisite program to implement HACCP plan, principle of HACCP system (analysis and identification of hazard, determination of CCP and critical limit, monitoring, corrective action, verification, record and documation, and crisis management. Example to establish HACCP Plan model in a certain food industry and catering is also discussed.
FST532 Food Processing Technology, 3(3-0)
The course discusses the principle of food processing technology, including thermal processing, freezing and cold storage, drying, irradiation, microwave, ohmic heating, extrussion, frying, baking, and non-thermal food processing.
FST533 Recent Development in Food Industry, 3(3-0)
This course discusses recent development in food processing technology and other related issue as well as its impact to food industry.
FST534 Management of New Food Product Development, 4(4-0)
Discussing the role of food product research and development (R&D) in food industry, organization and management of R&D, development of R&D project, teqchniue to develop new food product starting from concept to commercial product, consumer’s testing, market testing, and bussiness plan development. Professionals from food industries are invited to share their experience in R&D activities.
FST535 Packaging, Labelling and Shellf-life Coding, 3(3-0)
This course discusses the importance and trends in food packaging. and labeling. The principle of shelf life prediction of processed foods and the shelf-life code in food label is also discussed.
FST536 Total Quality Management in Food Industry, 3(3-0)
This course provides students the concept of quality system, its history and development, characteristics of food quality, and the design, control, improvement and implementation of quality system based on Total Quality Management (TQM), ISO 9000, ISO 14000, halal assurance system. The principles of quality guideline, quality audit, and quality cost are also discussed.
FST542 Functional Food, 3(3-0)
This course introduces students to the definition of functional food, food components and bioactive compounds that have functional effects to health, and thier reaction mechanism. The technique to develop functional food formulation and legal aspect and regulation related to functional food are also covered.
FST543 Applied Nutrition in Food Industry, 3(3-0)
This course gives understanding to human digestion system, adsorption and metabolism of nutrition by human organs, deficiency and excess in nutrition as well as error in metabolism, effect of food processing to nutrients, nutritional needs for pregnant woman, infant, children, elder people, and atleet, food product development for special foods by food industry, food nutrification and supplementation, evaluation of food nutrition, nutrition and health claim labeling.
FST544 Application of Biotechnology in Food Industry, 3(3-0)
Introduction of genetic engineering techniques applied in food production chain is discussed. Topics also covers genetic modification in plant, animal, and microorganismand and their implication for food industry. Method to detect genetically modified food materials and regulation in this area is also discussed.
FST592 Method in Scientific Writing and Presentation Technique, 2(2-0)
This course discusses the scientific writing techniques for literature review, research proposal, manuscript for journal publication, and thesis. The course also covers presentation technique and slide preparation for scientific meeting.
GRS 601 Collocium, 1 credit
Graduate seminar to present a research proposal that has been approved by advisory committee. This seminar facilitates students to share ideasin order to improve research methodology and design.
GRS 690 Graduate Seminar, 1 credit
Graduate seminar is a compulsorily taken by students of Master of Food Technology before comprehensive exam. This seminar facilitates students to share information related to research project that has been conducted. Each student is required to present once in this seminar and attend at least 8 other student seminars.
GRS 699 Research Project (Thesis), 8 credits
Final year Master students are required to conduct a research to solve a problem in a specific topic. Students may select a research topic related to the improvement of food production system, development of quality management system and new food product development applicable in food industry, assessment on the implementation of food regulation, etc. Selection of research topic and thesis writing up are supervised by an advisory committee. At the end of research project, students have to defend their thesis draft in front of examination committee.