Food Biochemistry Division
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
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