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Doctor in Food Science - Department of Food Science Technology
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Doctor in Food Science

Doctor in Food Science

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

The Doctorate Program in Food Science is designed for students who wish to study food science in greater depth and details and discover new findings. Food Science is defined as the science that applies the principles of biology, chemistry, physics and engineering to (1) transform raw agricultural products into processed food products suitable for human consumption, (2) study the characteristics of foods and or food components, (3) study the causes for the decline in food quality, (4) study the basic principles underpinning food processing and (5) improve food quality and safety to promote public health.

The Food Science Doctor Program is one of the graduate study programs in the Graduate School of Bogor Agricultural University or Institut Pertanian Bogor (IPB). The study program has been evaluated and reviewed periodically by the National Accreditation Agency for Higher Education (BAN-PT) - Indonesia and based on these external evaluation, the Doctor Program has been awarded A accreditations.

Mission
The Doctorate Program in Food Science of Bogor Agricultural University is mandated to: (1) Develop high quality Doctorate Program in Food Science efficiently and effectively; (2) Develop independent, highly specialized, forward-thinking and broad-minded human resources who are competent and competitive at the international level; (3) Develop, discover and disseminate novel knowledge formulated from basic and advance science and technology in the field of food chemistry, food microbiology, food process engineering, and food biochemistry based on quality research on the distinct science of food in tropical agriculture.

Objectives
The objective of the doctorate program of food sciences to produce doctorate graduates with competences to develop and create new knowledges based on the principles of food chemistry, food microbiology, food process engineering, and biochemistry of food through research based on local resources.

Areas of Specialization
Students of doctorate program in food science may select a specialization in the area of food chemistry, food microbiology, food process engineering or food biochemistry.

Competencies of Graduates
The competences of Doctorate program of Food Science fulfill the Indonesian Qualification Framework (IQF) for level 9 which cover competences in the area of knowledge, technical skills and managerial skills.

Career
The graduates of doctorate program of food science have excellent capabilities as academic staffs, consultants, researchers in basic or applied food science and technology in governmental institutions, food industries and other relevant organizations.

Teaching Faculty
The Food Science Study Program is supported by 45 Faculty members holding PhD degrees from universities in Indonesia, United States of America, Australia, United Kingdom, France, Germany, Japan, and Netherlands. Of the 43 faculty members, 17 are Professors.  With highly qualified Faculty members, the FSSP has high commitment to continuously improve the quality of the graduates and its services.

Research and Dissertation
Students enrolled in the Doctorate Program in Food Science are required to complete a research project, write a dissertation and scientific publications. The topic of research and dissertation for doctorate program has to be approved by an advisory commission. The preparation of the research and dissertation is also under the supervision of the advisory commission. For a Doctorate dissertation, students are required to fulfill a minimum of 24 credits/SKS (Decree of Ministry of Education and Culture, 212/U/1999).

Career Prospects
The graduates of doctorate program of food science have excellent abilities as academic staffs, consultants, researchers in basic or applied food science and technology in governmental institutions or food industries.

Research Project (Dissertation)
As a graduation requirement, any Doctoral candidate has to complete a research project and write up a dissertation. The research topic of the dissertation for doctorate program must be approved by the main advisor and the advisory committee members. Doctorate students of FSSP conduct research and prepare a dissertation under the direction of an advisory commitee. Students are required to have a minimum of 12 credit hours of research dissertation for Doctorate degrees. Several research topics frequently selected by students are as follows:

Food Chemistry

  • Isolation, identification and characterization of indigenous food components, such as flavor components, hydrocolloid, antioxidant, protein, and bioactive compounds.
  • Modification of functional properties of lipid, carbohydrate, and protein for food applications
  • The Maillard reaction mechanisms, lipid degradation, and carotenoid.
  • Changes in physicochemical and functional properties of food components (nutrients, anti-nutritional factors, toxin and bioactive compound) during processing.
  • Isolation, identification and characterization of flavor components and their chemical/biochemical formation in foods,
  • Development of natural and artificial flavor, flavor retention and changes during food processing and storage.
  • Characterization of sensory properties of food components and its relationship with food flavor.
  • Measurements of flavor interactions with food components and packaging materials, and flavor release in food systems.

Food Microbiology

  • The use of lactic acid bacteria as food preservatives and probiotics
  • Production of flavors, colorants, enzymes and polysaccharides and other metabolites by indigenous microorganisms.
  • Isolation and characterization of antimicrobial agents from herbs, spices, plants etc and its application in food processing and preservation
  • Development of the detection methods of food-borne pathogens in foods
  • Biofilm of bacteria in relation to adherence properties, fffect of sanitizing agents on biofilms
  • Microbiological food safety and control of foodborne pathogens in foods
  • The application of fermentation and enzymatic techniques on the production of protease, omega-3 fatty acids, flavor components, colorants, monoclonal antibody, lysine, and polysaccharide
  • Genetic engineering of microbe producing protease and nuclease.
  • Separation technique of fermented ester components
  • Isolation and characterization of microbial enzyme, and its application in food industry
  • Enzyme and molecular biology
  • The physiology, genetics, and applications of yeast and lactic acid bacteria used in food and beverage fermentation

Food Process Engineering

  • Optimization of supercritical fluid extraction
  • Characterization of physical properties of food components
  • Application of modified atmosphere storage for food commodity
  • The development of minimally processed food technology
  • Development of food processing technology, such as extrusion, freeze drying, aseptic process,
  • Development of dairy, meat, fruit and vegetable processing technology.
  • Formulation of supplemented and fortified food products
  • Study on the incubation system of small scale food industries
  • Dairy, meat, fruit, vegetable processing
  • Development of value-added food products based on indigenous resource
  • Various processing technology as a means of food preservation, sensory evaluation, development of functional foods, and water relation.
  • Food rheology
  • Identification of valuable co-products from food processing streams
  • Modification of ingredient functionality by thermal treatments.

Food Biochemistry and Nutrition

  • Immunology of food components
  • Toxicity and antinutritional factors of food components
  • Effects of indigenous spices on cell proliferation
  • The effects of dietary fiber on human health
  • Nutritional evaluation of food components and its relationship to the human intellectuality
  • Analysis of allergen and anti-allergen of foods,
  • Interaction of nutrition and toxic component of foods
  • Production of health/anti-cancer foods
  • Evaluation of food nutrition  

Scholarship Opportunity
There are potential scholarships that students may apply. There are various scholarships from government and private companies available for students. The scholarships are usually awarded on a competitive basis and require superior academic performance. Research support is especially obtained from governmental institutions as a competitive grant scheme, such as Competitive Research Grants, Graduate Student Grant schemes, and Basic Research Grant schemes from the Ministry of National Education; Incentive Research schemes from the Ministry of Research and Technology, etc. Several institutions also offer scholarship, such as Toyota Astra Foundation, Bung Hatta Foundation, Toray Foundation, Kalbe Farma, IFS, Ford Foundation, etc. Other research support may be awarded to postgraduate students undertaking projects of value to particular industries or organizations. Additional information on scholarships may be found in the Postgraduate School Web Page.

Eligible Applicants
Doctor Program of Food Science is open for prospective local and overseas candidates, e.g.  researchers, lecturers, and food industry professionals with backgrounds in natural science

Further Information
Information and application form can be obtained at:

  • IPB Postgraduate School, Andi Hakim Nasoetion Building 5th flour, Darmaga IPB Campus, Bogor 16680. Phone: 62-251-8622640, Fax. 62-251-8622986
  • Prof.Dr. Ratih Dewanti-Hariyadi, Head of Food Science Study Program, Department of Food Science and Technology IPB. Darmaga IPB Campus, PO Box 220 Bogor. Phone/Fax: 0251-8620527 or 62-251-8626725. E-mail: dfst@ipb.ac.id, ipn_spsipb@yahoo.com