Food Microbiology Division

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

• TPN1221 Food Microbiology
• TPN1222 Food Microbiology Laboratory
• TPN1223 Food Fermentation Technology
• TPN1321 Food Safety and Sanitation
• TPN1301 Food Analysis
• TPN1302 Food Analysis Laboratory
• TPN1305 Food Innovation
• TPN1336 HACCP for Food Safety Control
• IPN502 Advanced Food Microbiology
• IPN622 Microbiological Food Safety
• IPN621 Control of Microbiological Quality of Foods
• IPN623 Food Biotechnology
• IPN723 Biotechnology of Lactic Acid Bacteria
• TPN521 Food Safety
• TPN622 Good Practices in Food Chain
• TPN623 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
• Dr. Uswatun Hasanah,S.T.P., M.Si
• Harum Fadhilatunnur,S.T.P, MSc