Program / Thermal Process / Shelf-life / Sensory Evaluation / R&D / ISO 22000
The Department contribution to community is directed toward food industry empowerment (small, medium and large scale food industries). This activity is aimed to support industry transformation to become knowledge-based food industries. One of the outreach activities at department level is in form of short course or training program in applied food science and technology. This short course program is held by the Department of Food Science and Technology in collaboration with SEAFAST Center.
Short Course on Thermal Processing of Canned Foods
Training on thermal processing is intended to provide knowledge to practitioners in the food industry, especially canned food industries, to design the canning process in accordance with food safety standards. Principles of canning processes, especially to the design process of pasteurization and commercial sterilization for both batch and aseptic processing systems is covered in this training. The training also include the principles of sanitation and hygiene in canned food industry, microbiology of canned foods, evaluation of thermal process adequacy (heat distribution and penetration measurement, sterilization value (Fo) calculation, critical factors in canned food processing, and registration procedures of canned acidified and low acid foods to FDA.
Short Course on Shelf-life Determination of Processed Foods
Training on shelf life determination of food products is aimed at providing knowledge and practical training to practitioners in food industries to determine the shelf-life of proccessed food products. The training includes principle of product shelf-life, cause of product spoilage during storage, acceleration method to determine product shelf-life (Arrhenius and critical moisture content methods).
Short Course on Sensory Evaluation of Processed Foods
Training on sensory evaluation is aimed at providing knowledge and practices to practitioners, especially those working in the field of food product research and development and quality control, in the food industries regarding the importance of sensory test in new food product development and quality control of food products during processing. The training material covers the principles of sensory testing, types of sensory testing, sample preparation and panelist training for sensory testing, and data processing of sensory test.
Short Course on Management of New Food Product Development
Training on Management of new food product development is aimed at providing knowledge about the concept of food product development from idea generation stage, making protocept and prototype products, scaling up and trial production, consumer testing to product launching. The training also covers important factors for the successful of food product development based on practitioner experience in food industries.
Short Course on HACCP Based on ISO 22000
This training provides participants a comprehensive knowledge of the HACCP system is based on ISO 22000. The material also includes a pre-requisite for the application of HACCP program (Good Manufacturing Practices, sanitation and SSOP), and the stages in the development of the HACCP system.
Short Course on Food Processing Technology of Local Commodities
This course will provide participants with a comprehensive knowledge and practical experience to process food materials in a pilot plant scale. Available processing facilities at our pilot plant are pasteruzation unit for fruit juice and cocktail, automatic filling machine for fruit juice, still retort, noodle processing unit, soymilk pasteurization unit, fermentor, bakery processing unit, deep frying unit, meat ball processing unit, vaccuum packaging, milling machine, extruder, spray dryer, drum dryer, baking oven, multifuctional noodle machine. etc. This course will be beneficial for potential entrepreneur, anybody working in the food industry or small scale industry, especially processing managers, process developers and R&D staff. The course will also be beneficial to government officers who are responsible in the development and commercialization of agriculture processing technology.