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Food Microbiology Division

Food Microbiology Division

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

Scope
Food microbiology division covers areas of food microbiology and biotechnology. Food microbiology focuses on the study of microbial ecology related to foods, the effect of environment on food safety, food spoilage and food manufacture, the physical, chemical and biological destruction of microorganisms in foods, control of safety and quality of food stuff, exploration of antimicrobial substances from biological sources and investigation of foodborne outbreaks. Food biotechnology focuses on the application of genetic engineering, fermentation, and cell culture on the production of food components. It also covers the separation technique of biotechnology products.

Related Courses

  • FST 220 Food Microbiology
  • FST 320 Food Microbiology Laboratory
  • FST 321 Food Fermentation Technology
  • FST 322 Food Safety and Sanitation
  • FST 300 Food Analysis
  • FST 301 Food Analysis Laboratory
  • FST 400 Integrated Food Processing Laboratory 
  • FST 520 Advanced Food Microbiology
  • FST 620 Microbiological Food Safety
  • FST 621 Control of Microbiological Quality of Foods
  • FST 622 Biotechnology of Food Industry
  • FST 623 Biotechnology of Lactic Acid Bacteria
  • FST 720 Immobilization of Enzyme dan Cell
  • FST 721 Host and Pathogen Interaction
  • FST 522 Food Safety
  • FST 523 Good Practices in Food Chain
  • FST 524 HACCP System in Food Industry

Research Areas

  • The use of lactic acid bacteria as food preservatives
  • The production of flavors, colorants, enzymes and polysaccharides by specific microbes.
  • The activity of herb and spices as antimicrobes
  • Development of the detection methods of food-borne pathogens.
  • Effect of sanitarian agent on the production of adherent bacteria
  • Microbial study aspects of food safety and how to control it
  • The application of fermentation and enzymatic techniques on the production of protease, omega-3 fatty acids, flavor components, colorants, monoclonal antibody, lysine, and polysaccharide
  • The application of cell culture technique in the production of antioxidant
  • Genetic engineering of microbe producing protease and nuclease.
  • Separation technique of fermented ester components
  • Enzymatic modification of lipid to produce emulsifier, cocoa butter substitute and food supplement
  • Characterization of lipase and protease enzymes
  • Isolation and characterization of microbial enzyme, and its application in food industry
  • Enzyme and biological molecular
  • The physiology, genetics, and applications of yeast and lactic acid bacteria used in food and beverage fermentation
  • Development of technologies to inhibit microorganisms of public health concern,
  • Development of fermented and probiotic foods
  • Production of primary and secondary metabolites (pigment, fat, polysaccharide)
  • Isolation and characterization of antimicrobial and its application in food processing and preservation
  • Biofilm of bacteria in relation to adherence properties.

Academic Staff

  • Prof.Dr. Winiati Puji Rahayu (Head of Division)
  • Prof.Dr. Ratih Dewanti-Hariyadi
  • Prof.Dr. Lilis Nuraida
  • Prof.Dr. Harsi D. Kusumaningrum
  • Dr. Siti Nurjanah
  • Antung Sima Firlieyanti,MSc
  • Uswatun Hasanah,MSc