Master in Food Science

The Food Science Study Program is designed for students who wish to study the application of biological, chemical, engineering, and physical principles to the conversion of raw agricultural products into processed foods suitable for human consumption, the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of food quality and safety for public consumption.

The Master Program in Food Science is designed for students who wish to study food science in depth. Food Science is defined as the science that applies the principles of biology, chemistry, physics and engineering to (1) transform raw agricultural products into processed food products suitable for human consumption, (2) study the characteristics of foods and or food components, (3) study the causes for the decline in food quality, (4) study the basic principles underpinning food processing and (5) improve food quality and safety to promote public health.

The Food Science Master Program is one of the graduate study programs in the Graduate School of Bogor Agricultural University or Institut Pertanian Bogor (IPB). The study program has been evaluated and reviewed periodically by the National Accreditation Agency for Higher Education (BAN-PT) – Indonesia and based on these external evaluation, the Master Program has been awarded A accreditations.

Missions

The Master Program in Food Science, Bogor Agricultural University has missions to: (1) Develop high quality Master Program in Food Science efficiently and effectively; (2) Develop independent, competent, highly intelligent human resources who are competitive at the international level; (3) Develop food science and technology based on tropical conditions along with national as well as global development, and disseminate research findings in the aforementioned field; (4) Develop and apply innovations in food science and technology to support food industries to improve public health and welfare.

Objectives
The objective of the Master Program in Food Science is to produce graduates with competences in the application of science, technology and innovation in the field of food chemistry, food microbiology, food engineering or biochemical processes through research related to local based resources.

Specialization
Students enrolled in The Master Program in Food Science of Bogor Agricultural University can focus in food chemistry, food microbiology, food process engineering or food biochemistry.

Career Prospective
The graduate of Master Program in Food Science of the Graduate School, Bogor Agricultural University has the potential to become a lecturer, a researcher on basic or applied food science and technology, a consultant in government or private institutions, and highly skilled and specialized staff in food industries.

Coursework, Research and Thesis
Students enrolled in the Master Program in Food Science are required to pass course examinations, complete a research project and write up the relevant thesis. The topic of research and dissertation for the master program has to be approved by an advisory commission. The preparation of the research and dissertation is also under the supervision of the advisory commission. For a master thesis, students are required to fulfill a minimum of 10 credits (SKS).

Teaching Faculty
The Food Science Study Program is supported by 43 Faculty members holding PhD degrees from universities in Indonesia, United States of America, Australia, United Kingdom, France, Germany, Japan, and Netherlands. Of the 43 faculty members, 17 are Professors.  With highly qualified Faculty members, the FSSP has high commitment to continuously improve the quality of the graduates and its services.

Areas of Specialization
Students of Master program in Food Science may select a specialization in the area of food chemistry, food microbiology, food process engineering or food biochemistry.

Competencies of Graduates
The competences of Masters in Food Science fulfill the Indonesian Qualification Framework (IQF) for level 8 covering competences in the area of knowledge, technical skills and managerial skills.

Faculty Members
The Food Science Master Program is supported by 45 faculty members holding PhD degrees from prominent universities in Unites States of America, France, Japan, Australia, Netherland, Germany, England, Taiwan and from Bogor Agricultural University. Eighteen of the faculty members are Professors in food-related fields. Based on research interest and expertise, faculty members in FSSP-IPB are grouped into four divisions, i.e. food chemistry, food biochemistry, food process and engineering, and food microbiology. Some prominent and competent guest lecturers are involved to provide additional and practical competencies from diverse food industries.

Research Areas
The faculty members are experts in the areas of food chemistry, food microbiology, food processing, food engineering, food safety, food analysis, flavor chemistry, biotechnology and bioprocessing, food biochemistry and nutrition, and food toxicology. Research area of the faculty members can be classified into the following divisions:

Food Chemistry

  • Isolation, identification characterization of food components including protein, hydrocolloids, bioactive compounds, antioxidants, flavor etc.
  • Modifications of functional properties of fat, carbohydrate, protein for food application.
  • Mechanisms of browning reaction, lipid and carotenoid degradation.
  • Changes in physicochemical and functional properties of food components (nutrition, antinutritive factors, toxin and bioactive compounds) during processing.
  • Isolation, identification, and characterization of flavor components and their chemical/biochemical formation in food.
  • Development of natural and synthetic flavorings, sensitivity and changes in flavor during processing and storage.
  • Sensory evaluation of food component in relation with food flavor.
  • Assessment of the interaction between flavor and food components, packaging and release of flavor in food system.

Food Microbiology

  • Isolation, characterization, behavior and control of bacterial pathogen and toxigenic molds in food system.
  • Isolation, characterization, behavior and control of lactic acid bacteria, yeasts, and mold for food fermentation and biotechnology.
  • Development of analytical methods for important microorganisms in food using non-conventional approaches.
  • Development of lactic acid bacteria for probiotic and synbiotic foods.
  • Development of traditional fermented foods.
  • Exploration and characterization of natural antimicrobial agents for food quality and safety improvement.
  • Risk assessment and development of risk-based food safety management.

Food Process Engineering

  • Process engineering and development in supercritical fluid extraction techniques, extrusion, drying, cooling, freezing, heating, etc.
  • Engineering and application of various physical parameters for food preservation consisting of modified atmosphere, temperature, water activity, active particle size (nano materials), etc.
  • Study and modification of food physical properties (thermal, rheology, humidity, and dimension) and sensometric for improvement of food processing and characteristics of food components.
  • Engineering of packaging materials for improvement of shelf life and the development of active and smart packaging.

Food Biochemistry

  • Immunological aspects of food components.
  • Toxicity factors and anti nutritive components in foods.
  • Effects of local spices on cell proliferation.
  • Effects of dietary fiber on human health.
  • Nutrition evaluation of food components in relation to human intelligence.
  • Analysis of allergens and anti-allergen in foods.
  • Production of healthy food/anti-cancer.
  • Evaluation of food nutrition.

Eligible Applicants
Master and Doctorate Program of Food Science is open for prospective local and overseas candidates, e.g. researchers, lecturers, and food industry professionals with backgrounds in natural science (matriculation is available for prospective students with backgrounds not familiar to food science and technology).

Scholarship Opportunity
There are various scholarships from government and private companies that students may apply for. The scholarships are usually awarded on a competitive basis and require superior academic performance. Research support can be obtained from governmental institutions as competitive grant schemes, such as Competitive Research Grants, Graduate Student Grant schemes, and Basic Research Grant schemes from the Ministry of National Education; Incentive Research schemes from the Ministry of Research and Technology; Collaborative research grants from the Ministry of Agriculture etc. Other scholarships are also available from other sources such as Toyota Astra Foundation, Bung Hatta Foundation, Toray Foundation, Kalbe Farma, IFS, Ford Foundation, etc. Additionally, research support may be awarded to postgraduate students undertaking projects of value to particular industries or organizations.

Additional information on scholarships may be found in the Postgraduate School Web Page. Scholarships for International students from other developing countries who wish to pursue Master degree in the FSSP IPB are also available from the Ministry of Education and Culture of Indonesia. Information pertaining to this “Developing Country Partnership Scholarship” can be found at http:// www.knb.dikti.go.id.

Further Information
Information and application form can be obtained at:

  • IPB Postgraduate School, Andi Hakim Nasoetion Building 5th flour, Darmaga IPB Campus, Bogor 16680. Phone: 62-251-8622640, Fax. 62-251-8622986.
  • Prof.Dr. Harsi D.Kusumaningrum, Ketua Program Studi Ilmu Pangan, Departemen Ilmu dan Teknologi Pangan IPB. Kampus IPB Dramaga, PO BOX 220 Bogor. Telepon/ faks : 0251-8620517. Email : ipnspsipb@gmail.com.

The graduates of Master Program in Food Science are qualified and competent in developing applications and innovations in science and technology in the subject of food chemistry, food microbiology, food process engineering or food biochemistry through research based on local resources. The program outcomes of the master Program in Food Science of Bogor Agricultural University has been designed to meet the level 8 competence of Indonesia Qualification Framework (IQF) involving work skill, knowledge, and managerial aspects. The graduates of Master Program in Food Science are expected to be able to:

  1. Solve problems in food science and technology using inter or multidisciplinary approaches in the field of food chemistry, food microbiology, food process engineering, food biochemistry to produce high quality, nutritious, safe and healthy foods,
  2. Develop science and technology in food chemistry, food microbiology, food process engineering, and food biochemistry researches based on local resources to improve or produce innovative products related to food science,
  3. Manage, lead and develop research in food science that is beneficial to the community and recognized nationally and internationally.

The above program outcomes form the basis for continuous development and improvement of the quality of teaching learning process. The learning outcomes are periodically assessed and evaluated every five years to assure that the curriculum could fulfill the expectation of stakeholders. These learning outcomes are evaluated through tracer studies, revision of the curriculum through workshop and focus group discussions that involves the department, alumni, clients and users. The objective of the learning outcome evaluation is to obtain information  from the relevance between the designed curricula with the needs of users (universities, research centers, food industries, government institutions etc), the relevance between the designed curricula with the job/profession of alumni, and inputs from stakeholders to further improve the curricula.

Expected Learning Outcomes
To fulfill the competence of the graduates as described above, eighteen learning outcomes have been formulated to embody the curricula as follows:

Fields of Learning Outcomes

Upon completion of the Master Program in Food Science, students are able to :

Technical skills

  • Identify issues in the area of food, express the alternative solution through inter or multidisciplinary approaches, and recommend the best solution.
  • Critically think alternative solution for issues in food science based on the basic theories in food chemistry, food microbiology, food process engineering and or food biochemistry.

Knowledge

  • Relate or associate knowledge on chemical structure and characteristics as well as chemical interaction between food components with chemical phenomenon occurring in food system.
  • Evaluate the influence of various processing on chemical changes in food system.
  • Delineate principles of chemical analytical methods and instrumentation techniques, select methods appropriate for the food properties and its application in food system.
  • Evaluate phenotypic and genotypic characteristics, growth factors, survival, control, inactivation and detection methods for pathogenic microorganisms important for food safety and spoilage microorganisms contributing to food spoilage.
  • Define phenotypic and genotypic characteristics, growth factors, survival, control, inactivation and optimation of beneficial microorganisms for food biotechnology and production of metabolites for food ingredients.
  • Evaluate food hazards and risks for development of food quality and safety control system.
  • Evaluate various transport phenomenon (mass, energy and momentum) in various operating units in food industries.
  • Design various processing techniques to produce quality, safe and nutritious foods.
  • Evaluate various processing, preservation, packaging, storage techniques to assure food quality and safety.
  • Understand and explain in detail biochemical reactions (metabolisms) of nutrient and non-nutrient components in the cells.
  • Predict food component interaction occurring in human body and their biological influence in general.
  • Select appropriate methods for evaluating the biological effects of food components and carry out the techniques.

Managerial Skills

  • Manage and lead research activity independently.
  • Present research results in the form of scientific publication acknowledged at national or international level.
  • Communicate orally the research results in national or international scientific meetings.
  • Built commitment, professional integrity, and ethical values.

The curriculum for the Master Program in Food Science of Bogor Agricultural University consists of mandatory courses (32 credits) and elective courses from Food Science Program or other study program (7 credits). Percentage of each course groups. In addition to elective courses, Master students in Food Science is allowed to take courses with FST code >700 after consultation with his/her advisory committee and obtaining consent from the coordinator.  Such activity could be done especially when the course is needed for his/her planned research.

A Master student in Food Science of Bogor Agricultural University has options to select one of the following scheme: a) taking mandatory courses from Graduate School as well as FSSP and all elective courses with FST code level > 500, or b) taking mandatory courses from Graduate School as well as FSSP and taking elective courses with code level > 500 from FSSP and other study programs.

Mandatory courses for Master Program in Food Science

  1. PPS 500 English for Research, 3(3-0)
  2. STK 511 Statistical Analysis, 3(3-0)
  3. FST 510 Food Chemical Components, 2(2-0)
  4. FST 520 Advance Food Microbiology, 2(2-0)
  5. FST 530 Food Process Engineering, 2(2-0)
  6. FST 540 Food Molecular Biochemistry, 2(2-0)
  7. FST 500 Research Methods in Food Science, 3(2-3)
  8. FST 503 Advanced Food Analysis, 3(2-3)
  9. FST 601 Colloquium, 1(1-0)
  10. PPS 690 Seminar, 1(1-0)
  11. PPS 699 Research and Thesis, 10

Elective Courses from FST Code>500

  1. FST 505 Methods of Sensory Evaluation, 3(2-3)
  2. FST 610 Changes in Chemical component characteristics during Food processing, 3(2-3)
  3. FST 611 Food Ingredient and Additives, 3(3-0)
  4. FST 612 Flavor Chemistry, 3(2-3)
  5. FST 620 Food Safety Microbiology, 2(2-0)
  6. FST 621 Control of Food Microbiological Quality, 2(2-0)
  7. FST 622 Biotechnology in Food Industry, 3(3-0)
  8. FST 623 Biotechnology of Lactic Acid Bacteria, 2(2-0)
  9. FST 630 Advance Food Processing and Preservation Technology, 3(2-3)
  10. FST 631 Advance Food Storage Technology, 2(2-0)
  11. FST 632 Advance Food Packaging Technology, 2(2-0)
  12. FST 640 Cellular Metabolisms of Food Components, 3(3-0)
  13. FST 641 Methods of Evaluation of Biological Values of Food Components, 3(2-3)
  14. FST 642 Development of Functional Foods, 2(2-0)
  15. FST 643 Food Toxicology, 2(2-0)

Elective Courses with FST code > 700

  1. FST 710 Chemistry of Food Bioactive Compounds, 3(3-0)
  2. FST 711 Advance in Food Component Chemistry, 3(3-0)
  3. FST 712 Identification and Analysis of Organic Component in Foods, 3(3-0)
  4. FST 720 Immobilization of Enzymes and Cells, 3(2-3)
  5. FST 721 Host and Pathogen Interaction, 3(3-0)
  6. FST 722 Microbial Toxins in Foods, 2(2-0)
  7. FST 730 Thermal Process, 2(2-0)
  8. FST 731 Physical Properties of Foods, 3(2-3)
  9. FST 732 Food Water interaction in Food System, 2(2-0)
  10. FST 740 Biological Interaction of Food Components, 3(3-0)
  11. FST 741 Immunology in Foods, 3(3-0)
  12. FST 742 Foods and Vascular System, 3(3-0)
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