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. Nurheni Sri Palupi, 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:

The courses in the curriculum of Master Program of food technology are classified as food science courses, collocium, graduate seminar and research project/thesis. A minimum of 40 credits is required for graduation. The curriculum of Master of Food Technology covers the following areas:

1. Basic Courses: Food Processing Technology, Characteristic of Food Materials, Food Safety, and Latest Development of Food Industry.
2. Core Competence Courses: Food Industrial Management, Total Quality Management in Food Industry, Applied Nutrition in Food Industry, Functional Food, Management of Food Product Development, Good Practices in Food Production Chain, HACCP System in Food Industry, Food Law and Regulation, Food Packaging, Labeling and Expiration.
3. Supporting Courses: Professional Ethics, and Graduate Seminar

At the end of semester (Semester 4), students are required to perform research  project or thesis at a certain area. Students gain the knowledge from lectures and final project. Students are also encouraged to the development of written and oral communication skills through course work, seminars and group meeting presentations. There is no practical work in this program. The curriculum of Master program in Food Technology based on semester standing is as follows:

Semester 1

1. FST532 Food Processing Technology
2. FST513 Characteristics of Food Components
3. FST522 Food Safety
4. FST533 Recent Development in Food Industry

Semester 2

1. FST536 Total Quality Management in Food Industry
2. FST543 Applied Nutrition in Food Industry
3. FST542 Functional Food
4. FST534 Management of New Food Product Development

Semester 3

1. FST544 Application of Biotechnology in Food Production
2. FST523 Good Practices in Food Chain
3. FST524 HACCP System in Food Industry
4. FST535 Packaging, Labeling and Shelf-life Coding
5. FST592 Method in Scientific Writing and Presentation Technique
6. GRS 601 Collocium

Semester 4

1. FST501 Food Law and Regulation
2. FST502 Professional Ethics
3. GRS 690 Graduate Seminar
4. GRS 699 Research Project (Thesis)

FST501 Food Law and Regulation, 3(3-0)
This course discusses the importance of national and international food law and regulation to ensure the production of safe foods, the procedure to evaluate and issue a food regulation and standard at national and international level, and agencies that have regulatory authority. The case study on the implementation of food regulation is also discussed.

FST502 Professional Ethics, 1(1-0)
This course discusses ethical and professional aspects in bussiness practice in industry. The topic covers the importance of ethics in bussiness, moral standard and in practice, ethic code as a food technologists, and social contract with community.

FST513 Characteristics of Food Components, 3(3-0)
The functional propeties of food macro components (water, carbohydrate, protein and fat) and food ingredients and their roles in food processing are discussed. The physical, chemical, sensory and microbiological characteristics of some food materials and their effect to the quality of  food products are also discussed.

FST522 Food Safety, 4(4-0)
This course discusses food safety problems in Indonesia and global from farm to table, especially related to chemical, physical and microbiological hazard point of view. The characteristics and source of hazard, method to detect and analysis, and how they may affect human health and global trading are covered. The course also discusses investigation system of food poisoning outbreaks, food safety management system, and special topic related to risk analysis of convensional and emerging hazard.

FST523 Good Practices in Food Chain, 3(3-0)
This course discusses the concept of Good Manufacturing Practices (GMP), Good Distribution Practices (GDP), Good Retailing Practices dan Good Consumer Practices (GCP) in order to produce high quality, safe and long shelf-life food products consistently.  This course also discusses the principle of Sanitation Standard Operating Procedure.  The good practices of GMP and SSOP implementation in food industry is also discussed.

FST524 HACCP System in Food Industry, 3(3-0)
This course discusses the phylosophy and state of the art of HACCP system, the relationship between HACCP system and total quality management system, the prequisite program to implement HACCP plan, principle of HACCP system (analysis and identification of hazard, determination of CCP and critical limit, monitoring, corrective action, verification, record and documation, and crisis management. Example to establish HACCP Plan model in a certain food industry and catering is also discussed.

FST532 Food Processing Technology, 3(3-0)
The course discusses the principle of food processing technology, including thermal processing, freezing and cold storage, drying, irradiation, microwave, ohmic heating, extrussion, frying, baking, and non-thermal food processing.

FST533 Recent Development in Food Industry, 3(3-0)
This course discusses recent development in food processing technology and other related issue as well as its impact to food industry.

FST534 Management of New Food Product Development, 4(4-0)
Discussing the role of food product research and development (R&D) in food industry, organization and management of R&D, development of R&D project, teqchniue to develop new food product starting from concept to commercial product, consumer’s testing, market testing, and bussiness plan development.  Professionals from food industries are invited to share their experience in R&D activities.

FST535 Packaging, Labelling and Shellf-life Coding, 3(3-0)
This course discusses the importance and trends in food packaging. and labeling. The principle of shelf life prediction of processed foods and the shelf-life code in food label is also discussed.

FST536 Total Quality Management in Food Industry, 3(3-0)
This course provides students the concept of quality system, its history and development, characteristics of food quality, and the design, control, improvement and implementation of quality system based on Total Quality Management (TQM), ISO 9000, ISO 14000, halal assurance system.  The principles of quality guideline, quality audit, and quality cost are also discussed.

FST542 Functional Food, 3(3-0)
This course introduces students to the definition of functional food, food components and bioactive compounds that have functional effects to health, and thier reaction mechanism. The technique to develop functional food formulation and legal aspect and regulation related to functional food are also covered.

FST543 Applied Nutrition in Food Industry, 3(3-0)
This course gives understanding to human digestion system, adsorption and metabolism of nutrition by human organs, deficiency and excess in nutrition as well as error in metabolism, effect of food processing to nutrients, nutritional needs for pregnant woman, infant, children, elder people, and atleet, food product development for special foods by food industry, food nutrification and supplementation, evaluation of food nutrition, nutrition and health claim labeling.

FST544 Application of Biotechnology in Food Industry, 3(3-0)
Introduction of genetic engineering techniques applied in food production chain is discussed. Topics also covers genetic modification in plant, animal, and microorganismand and their implication for food industry. Method to detect genetically modified food materials and regulation in this area is also discussed.

FST592 Method in Scientific Writing and Presentation Technique, 2(2-0)
This course discusses the scientific writing techniques for literature review, research proposal, manuscript for journal publication, and thesis. The course also covers presentation technique and slide preparation for scientific meeting.

GRS 601 Collocium, 1 credit
Graduate seminar to present a research proposal that has been approved by advisory committee. This seminar facilitates students to share ideasin order to improve research methodology and design.

GRS 690 Graduate Seminar, 1 credit
Graduate seminar is a compulsorily taken by students of Master of Food Technology before comprehensive exam. This seminar facilitates students to share information related to research project that has been conducted. Each student is required to present once in this seminar and attend at least 8 other student seminars.

GRS 699 Research Project (Thesis), 8 credits
Final year Master students are required to conduct a research to solve a problem in a specific topic. Students may select a research topic related to the improvement of food production system, development of quality management system and new food product development applicable in food industry, assessment on the implementation of food regulation, etc. Selection of research topic and thesis writing up are supervised by an advisory committee. At the end of research project, students have to defend their thesis draft in front of examination committee.