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Food Chemistry Division - Department of Food Science Technology
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Food Chemistry Division

Food Chemistry Division

Food Chemistry / Food Microbiology / Food Process Engineering / Food Biochemistry

Scope
Focusing on the studies of basic composition, structure, physicochemical and functional properties of foods and the chemistry of changes occurring during processing and utilization. It also deals with the isolation and identification of bioactive compound, modification of chemical structure of food components, and the principles, methods, and techniques necessary to quantify the chemical composition of food products and ingredients.

Related Courses

  • FST 210 Food Chemistry
  • FST 201 Food Chemistry and Biochemistry Laboratory
  • FST 300 Food Analysis
  • FST 301 Food Analysis Laboratory
  • FST 410 Food Additive
  • FST 302 Food Regulation
  • FST 501 Integrated Food Analysis
  • FST 610 Changes in Chemical Characteristics during Food Processing
  • FST 510 Chemistry of Food Components
  • FST 610 Changes in Chemical Characteristics during Food Processing
  • FST 611 Regulation of Food Additives
  • FST 710 Food Bioactive Compounds
  • FST 711 Advanced Chemistry of Macro Components of Foods
  • FST 612 Flavor Chemistry
  • FST 613 Carbohydrate Chemistry and Technology
  • FST 712  Identification of Organic Compounds
  • FST 513 Characteristics of Food Components
  • FST 501 Food Law and Regulation

Research Areas

  • Characterization of functional properties and analyses of macro and micro components in food system
  • Chemical modification of food components (such as carbohydrate and protein) and their application in food system.
  • Effect of processing and storage to the chemistry of changes and chemical interaction of macro and micro components in food system
  • Isolation, identification, and characterization of bioactive compound fromm local food materials.
  • Isolation, identification and characterization of flavor compound from local food materials.
  • Natural flavor compound, flavor reaction, Maillard reaction and lipid degradatioin in food system model
  • Characterization of sensory characteristics of food components and its relationship with flavor compound in food system
  • Development of chemical analysis and instrumentation in identification and characterization of macro and micro food components

Academic Staff

  • Prof.Dr. C. Hanny Wijaya (Head of Division)
  • Prof.Dr. Dedi Fardiaz
  • Prof.Dr. Nuri Andarwulan
  • Prof.Dr. Slamet Budijanto
  • Dr. Sukarno
  • Dr. Feri Kusnandar
  • Dr. Hanifah Nuryani Lioe
  • Dr. Nancy Dewi Yuliana
  • Dr. Didah Nur Faridah
  • Dian Herawati, M.Sc
  • Dias Indrasti, M.Sc