Master in Food Technology

In a global competition era, food products from Indonesia must be able to compete with other food products from other countries. To achieve this, national food industries must be capable of producing safe and high quality food products that meet international standard, such as ISO 9000 and HACCP. This means that food industry sector is challenged to transform itself to become knowledge-based food industries. This transformation process requires supports of human resources (employees/ professionals) that are not only capable of planning, developing, and managing food industry professionally but also understanding in the field of food science and technology. To support the development of quality system, nutrition and national food safety, government also needs professionals with competence in food technology and food safety, which will involve in food quality and safety supervision, the development of policy concept in food areas.

The Master of Food Technology is offered to answer the need of food industry to employ professionals understanding in food processing areas. The program is open for professionals in food industries and governmental officers. It is compulsory that students of Master Program have been working for at least two years in food industry/government institution. After graduation, Master graduates will have competence in food technology areas including food processing, food packaging, food storage, food product development, food quality assurance and food safety.

Facilities
Graduate students may explore many diverse interests at academic library in Central Library, Food Science Library at Center for Food and Nutrition Study, and Agricultural Technology Information Center at Faculty of Agricultural Technology. The libraries collect latest textbooks (ISBN), international peer-reviewed journals and journal abstract (FSTA) in the area of food science, technology and human nutrition.

Selection of Academic Supervisor
Each student should select major supervisor for final project. The supervisor should represent the academic areas required for successful completion of the student’s work. With the direction of major supervisor, student may also select on advisory committee members. Additional information on the procedure of selection of supervisor and advisory committee members may be found in the Graduate School Website.

Research Project (Thesis)
The topic of research project must be approved by the student’s major supervisor and advisory committee members. The student conducts the project and prepares the thesis under the direction of the major supervisor. Students are required to have a minimum of 8 credits hours of research project. It is compulsory for students to publish a scientific paper in a national peer-reviewed journal before final examination.

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
• Dr. Ir. Nur wulandari, MSi, Head of Food Technology Study Program, Department of Food Science and Technology IPB. Darmaga IPB Campus, PO Box 220 Bogor. Phone/Fax: 0251-8626725. E-mail: dfst@ipb.ac.id, hnpalupi@yahoo.com

Program outcomes of Food Technology Master Program has fulfilled the Indonesian Qualification Framework (IQF) for Master program (level 8) which covers knowledge, technical skills and managerial skills. Specifically, students completing this program will be:

1.  Able to solve the problem of food industry or technological aspects of food safety, management and policies through inter- or multidisciplinary approach, which is based on the principles of food science to strengthen national food industry.
2. Able to develop knowledge and technology in the field or food industry to produce innovative work and proven to increase production, efficiency of the system, quality control, and safety of food products through research activities.
3. Capable of managing applied research and development for the benefit of society and the development of the food industry to produce safe food, quality, nutritious and healthy food that is recognized by the national and international community.

The above program outcomes are used as the basis for the development and continuous quality improvement of the detailed learning outcomes. The program outcomes are assessed regularly every five years to ensure that the designed curriculum meets the stakeholder needs. The objectives of the assessment are to gain the following information: (1) The relevance of current curriculum design to user needs (food industry, government agency, etc); (2) The relevance of curriculum to alumni jobs; and (3) Input from stakeholders to improve the overall curriculum design. The Program outcomes are assessed through tracer study, curriculum review through various workshops and focus discussion involving faculty members, alumni, users, partners and collaborators.

Expected Learning Outcomes
To fulfill the required graduate competencies as described above, 14 expected learning outcomes are developed covering the competencies in the area of technical skills, knowledge and managerial skills as follows:

Semester 1.

1. PPS503 English
2. TPN501 Research Method and Scientific Presentation Technique
   
3. TPN511 Food Characteristics
4. TPN502 Professional Ethics
5. TPN521 Food Safety
6. TPN531 Food Processing Technology

Semester 2

1. TPN503 Food Regulation
2. TPN541 Applied Nutrition in Food Industry
3. TPN601 Recent Issues in Food Industry (Elective Course 1)
4. TPN691 Colloquium
5. TPN692 Thesis Proposal

Semester 3

1. TPN694 Tesis
2. Elective Course 2
3. Elective Course 3

Semester 4

1. PPS691 Seminar
2. PPS692 Scientific publication
3. TPN693 Thesis examination

TPN501 Research Method and Scientific Presentation Technique, 3(2-1)

This course covers the fundamentals of research design and techniques for presenting scientific papers based on the principles of good and correct Indonesian writing, covering both written and oral presentations. The course includes scientific thinking techniques, scientific ethics, and plagiarism in research and scientific writing. Additionally, it discusses the application of experimental design such as complete random design, block design, factorial design, and response surface methodology (RSM). The written presentation focuses on training in writing research proposals, seminar papers, publication manuscripts, and theses. Oral presentation techniques include preparing presentation materials and communication techniques in scientific meetings, such as seminars, colloquia, and thesis defenses, including the preparation of materials for oral and poster scientific presentations.

Nurheni Sri Palupi

Feri Kusnandar, Budi Nurtama, Siti Nurjanah, Dias Indrasti

TPN511 Food Characteristics, 2(2-0)

The course discusses several fundamental principles of food science, encompassing the chemistry of food components (water, carbohydrates, proteins, fats, and microcomponents), microorganisms in food and their growth factors, as well as foodborne pathogens and spoilage agents. It also covers sensory and physical properties, post-harvest physiology of food components, and their applications in the food industry.

Feri Kusnandar

Nuri Andarwulan, Dede Robiatul Adawiyah, Siti Nurjanah, Nurheni Sri Palupi

TPN502 Professional Ethics, 1(1-0)

This course discusses the basic concepts and principles of ethics and professionalism, particularly those related to professional practice in the industry. Emphasis will be placed on (i) discussing ethical issues commonly faced by professionals and (ii) the importance of ethics in the profession, moral standards, ethical decision-making, and ethical practices.

Purwiyatno Hariyadi

TPN521 Food Safety, 2(2-0)

The course addresses food safety issues in Indonesia and globally, examining microbiological, chemical, and physical hazards, including allergens, emerging foodborne pathogens (such as Norovirus, EHEC/STEC, etc.), and emerging food processing contaminants (acrylamide, MCPD, MCPDE, etc.), along with their management efforts in the food industry and at the national/regulatory levels. Detailed discussions will cover the behavior and survival capabilities against microbiological hazards, risk assessments, prevalence, and formation of chemical hazards, including allergens in food and their risk assessments, hazard sources in the food production chain, detection methods and analyses, their impact on human health, and their implications in global trade. This course also includes the evaluation of food safety in genetically modified products, covering both assessment approaches and regulations in various countries, surveillance systems, and investigations of foodborne diseases. It further explores the development of food safety management systems at both national and industrial levels, encompassing intentional hazards associated with food adulteration and food defense.

Ratih Dewanti-Hariyadi

Hanifah N Lioe

TPN531 Food Processing Technology, 2(2-0)

 This course covers the principles of food processing, basic processing methods, cooling/freezing, thermal processes (pasteurization and sterilization, including heat adequacy calculations), dehydration, roasting, microwave and ohmic heating, extrusion, frying, irradiation, non-thermal preservation (hydrostatic pressure, electric fields, ozonation), fermentation, and combination technologies (hurdle). Examples of processing methods in the industry and their case studies are presented in each topic.

Sugiyono

 Faleh Setia Budi

TPN503 Food Regulations, 2(2-0)

This course discusses the role of regulations in food regulation at the national, regional, and global legal levels, including the process of establishment and implementation. It includes relevant executing agencies and policy-setting bodies, as well as examples of possible dispute cases and their resolution.

1. Hanny Wijaya

 Feri Kusnandar, Joko Hermanianto, Winiati Pudji Rahayu, Purwiyatno Hariyadi

TPN541 Applied Nutrition in Food Industry, 2(2-0)

This course provides students with an understanding of digestion, absorption, and metabolism of nutrients in the body, calculation of nutritional adequacy, diseases related to nutritional imbalances, the impact of processing on nutritional value, nutritional requirements for special groups (pregnant and lactating women, infants and toddlers, adolescents and athletes, and the elderly), efforts to develop specialized foods in the food industry, food fortification, food supplementation, nutritional value evaluation, and nutrition labeling and health claims.

Made Astawan

 Nurheni Sri Palupi

TPN601 Recent Issues in Food Industry, 2(2-0)

This course discusses recent developments in global food technology and industry and their impact on the food industry in Indonesia. Issues to be addressed include recent advances in food processing and preservation technology, food safety and regulations (international and national), food security, environmental and sustainability issues, climate change issues, and other relevant current issues.

Purwiyatno Hariyadi

Eko Hari Purnomo, Puspo Edi Giriwono, Ratih Dewanti-Hariyadi

TPN602 Management of New Product Development, 3(2-1)

This course discusses the role of food product development, R&D organization management, R&D project management, new product concept development, process technology management (from prototype to finished product), and marketing design and its environmental influence. The course will also cover practitioners’ experiences in new product development in the food industry. The material delivery method is supplemented with a ‘student center learning’ technique. Independent and structured student activities are designed to enable students to explore problems, analyze the causes of problems, seek alternative problem-solving solutions, and design strategies for developing new food products.

Nuri Andarwulan

Feri Kusnandar, Dede Robiatul Adawiyah

TPN602 Halal in Food Industry, 2(2-0)

This lecture aims to provide knowledge and cognitive understanding of halal aspects in the food industry, covering principles, regulations, and halal production systems at the industrial level. Lecture topics include regulations and halal certification procedures in Indonesia, principles of determining halal critical points of food ingredients from various sources, documentation and implementation of halal assurance systems, and the roles and qualifications of halal supervisors and auditors. Other topics that will also be discussed include the development of “halal science and technology” related to halal detection methods and exploration of alternative halal ingredients.

Nancy D. Yuliana

Nugraha Edhi Suyatma

TPN611 Flavor Technology, 2(2-0)

The course explores the concept of flavor, evaluates its role in food, reviews various types of flavors, their sources (natural and synthetic), and their respective characteristics. It covers the production methods of flavors, their application in food, quality control measures for flavors, and regulations governing flavor use.

1. Hanny Wijaya

Hanifah N. Lioe, Sukarno, Dias Indrasti, Nancy D. Yuliana

TPN621 Risk Analysis in Food Safety, 2(2-0)

Prerequisite: TPN521

This course discusses the general framework of risk analysis and its application in food safety. Topics include risk analysis frameworks, risk profiling and ranking, studies on microbiological and chemical risks, risk management, and risk communication. Risk study discussions encompass qualitative and quantitative risk assessment methods, data analysis for deterministic and probabilistic risk studies, determination of ML, MRL based on ADI, TDI, and PTWI for chemical risk studies, dose-response determination for microbiological risk studies, and examples of food safety risk studies developed in Indonesia and globally.

Lilis Nuraida

Harsi D. Kusumaningrum, Puspo Edi Giriwono

TPN622 Good Practices in Food Chain, 3(2-1)

The course discusses the concepts and practices of good practices to ensure food safety throughout the food chain, from the field to consumption (from farm to table). Detailed discussions include Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), Good Handling Practices (GHP), Good Distribution Practices (GDP), and Good Retailing Practices (GRP), as well as Good Hygiene Practices and Good Practices for Catering and IRTP to consistently produce quality and safe food products. The course also covers traceability and recall, modern inspection approaches, and methods and practices of implementing Good Practices.

Lilis Nuraida

Harsi D. Kusumaningrum, Winiati P Rahayu

TPN623 Food Safety Management Systems and HACCP Application in Food Industry 3(3-0)

Prerequisite: ITP 520

This course discusses institutional and management systems for safety at both national and producer levels, nationally, regionally, and internationally. In addition to general systems, it specifically covers Hazard Analysis Critical Control Point (HACCP), Threat Analysis Critical Control Point (TACCP), Vulnerability Assessment Critical Control Point (VACCP), and pre-requisite programs (PRP). The course will delve into the principles of the HACCP system, FSSC 22000 certification, and its applications in various types of food industries. Students will be tasked to develop and identify errors in HACCP plans in the food industry.

Winiati P Rahayu

    Ratih Dewanti-Hariyadi

TPN631 Food Industry Integrated Quality Management, 2(2-0)

This course provides an understanding of quality concepts and systems, their history and development, characteristics of food product quality, the concept and implementation of Total Quality Management (TQM), application of quality design, control, and improvement techniques, Six Sigma quality management techniques, ISO 9000 quality management system, ISO 22000 environmental management system, quality costs, documentation, and quality audits, including case studies of quality management implementation. To enhance the implementation in this quality system, case analyses and software applications are conducted as alternatives to existing systems.

Budi Nurtama

 Tjahja Muhandri

TPN632 Food Packaging and Shelf Life in Supply Chain, 2(2-0)

This course discusses the chemical and physical-mechanical parameters of packaging materials, as well as the intrinsic and extrinsic factors influencing food deterioration. These factors serve as the basis for determining suitable packaging to protect food products throughout the supply chain. The course also covers the interaction between packaging and food products, migration analysis from packaging and food contact materials, conventional packaging techniques, vacuum, MAP/CAP, and modern packaging techniques such as active packaging, smart packaging, nanotechnology applications, edible and biodegradable packaging. Additionally, it includes modelling for determining shelf life in packaging and encompasses packaging engineering for transportation and distribution to minimize product damage during the supply chain.

Nugraha Edhi Suyatma

1. Arpah

TPN641 Functional Food Technology, 2(2-0)

This course discusses the benefits of food ingredients and their biological mechanisms in supporting health, both in fresh ingredients and processed products. It covers the components, including nutritional and non-nutritional (bioactive compounds). The course emphasizes the technologies commonly used for the development of functional food products. Additionally, it covers the stages of functional food development, from concept to becoming value-added functional foods, based on regulations at the national, regional, and global levels.

Nurheni Sri Palupi

Made Astawan