Scope
Focusing on the studies of how processing or storage might biochemically affect the nutritional value of foods and their biochemistry in human body (in vivo/in vitroresearch). It also involves the study of basic and applied aspects of biochemistry on the toxicity and anti-nutritional factors of food components and how to control, metabolisms of macro and micro ingredients in human body, molecular biology and immunology of food components.

Related Courses

• TPN1201 Basic Food Chemistry and Biochemistry
• TPN1241 Food Biochemistry
• TPN1242 Metabolism of Food Component
• TPN1342 Basic Functional Food
• TPN1342 Biological Evaluation of Food Component
• IPN504 Food Molecular Biochemistry
• IPN623 Food Biotechnology
• IPN641 Cellular Metabolisms of Food Components
• IPN642 Methods of Biological Value Evaluation of Food Components
• IPN643 Functional Food Development
• IPN644 Food Toxicology
• IPN741 Immunology in Food
• IPN742 Food and Vascular System
• TPN541 Applied Nutrition in Food Industry
• TPN641 Functional Food Technology

Research Areas

• Immunology of food components
• Toxicity and anti-nutritional 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 intelligence
• 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

Academic Staff

• Prof.Dr. Made Astawan (Head of Division)
• Prof.Dr. Maggy Thenawidjaja Suhartono
• Prof.Dr. Sedarnawati Yasni
• Dr. Nurheni Sri Palupi
• Dr. Endang Prangdimurti
• Dr. Puspo Edi Giriwono
• Sutrisno Koswara, MSc