Food Process Engineering Division

Scope
Food process engineering covers characteristics of raw food materials, principles of food preservation and processing factors that influence food quality. It also involves study of engineering principles and unit operations used in food processing, such as material and energy balances, thermodynamics, fluid flow, and heat and mass transfer. It also covers management and entrepreneurship in food industrial system.

Related Courses

• TPN1231 Fundamentals of Process Engineering in Food Industry
• TPN1232 Food Process Engineering 1
• TPN1233 Sensory Evaluation of Foods
• TPN1331 Food Process Engineering 2
• TPN1332 Food Manufacturing Technology 1
• TPN1333 Food Packaging and Storage Technology
• TPN1335 Food Quality Assurance
• TPN1336 Halal Assurance System
• TPN1305 Food Innovation
• IPN503 Food Process Engineering
• IPN631 Advanced Food Processing Technology
• IPN632 Methods of Sensory Evaluation
• IPN633 Food Storage and Packaging Technology
• IPN634 Membrane Technology in Food Industry
• IPN731 Thermal Process
• IPN732 Physical Properties of Foods
• TPN511 Characteristic of Food Material
• TPN531 Food Processing Technology
• TPN601 Recent Development in Food Industry
• TPN632 Packaging Technology in Food Supply Chain

Research Areas

• Technology of supercritical fluid extraction
• Food processing design
• Physical properties of food components
• Application of modified atmosphere storage for food commodity
• Starch modification and its applications in food processing
• Thermal processing of food products
• Minimally processed food technology
• New food product development based on on local resources (cereals, tubers, pulses, etc)
• Dairy, meat, fruit, and vegetable processing
• Fat and oil processing technology
• Development of rice artificial
• Modelling of food rheology
• Modeling and management of information system
• Strategic development in food industry and decision making method
• Quality management system in food industries
• Marketing study of food products and ingredients
• Study on the incubation system of small scale enterprises
• Modification of ingredient functionality by thermal treatments.

Academic Staff

• Prof. Dr. Sugiyono (Head of Division)
• Prof. Dr. Purwiyatno Hariyadi
• Prof. Dr. Dede R. Adawiyah
• Prof. Dr.-Ing. Azis Boing Sitanggang
• Dr. Muhammad Arpah
• Dr. Joko Hermanianto
• Dr. Budi Nurtama
• Dr. Fahim M. Taqi
• Dr. Elvira Syamsir
• Dr. Nugraha Edi Suyatma
• Dr. Tjahja Muhandri
• Dr. Nur Wulandari
• Dr. Eko Hari Purnomo
• Dr.-Ing. Dase Hunaefi
• Dr. Faleh Setia Budi
• Subarna,MS