0251-8626725     dfst@apps.ipb.ac.id

Training Program for Food Industries

The Department contribution to community is directed toward food industry empowerment (small, medium and large scale food industries). This activity is aimed to support industry transformation to become knowledge-based food industries. One of the outreach activities at department level is in form of short course or training program in applied food science and technology. This short course program is held by the Department of Food Science and Technology in collaboration with SEAFAST Center.

Short Course on Thermal Processing of Canned Foods
Training on thermal processing is intended to provide knowledge to practitioners in the food industry, especially canned food industries, to design the canning process in accordance with food safety standards. Principles of canning processes, especially to the design process of pasteurization and commercial sterilization for both batch and aseptic processing systems is covered in this training. The training also include the principles of sanitation and hygiene in canned food industry, microbiology of canned foods, evaluation of thermal process adequacy (heat distribution and penetration measurement, sterilization value (Fo) calculation, critical factors in canned food processing, and registration procedures of canned acidified and low acid foods to FDA. 

Short Course on Shelf-life Determination of Processed Foods
Training on shelf life determination of food products is aimed at providing knowledge and practical training to practitioners in food industries to determine the shelf-life of proccessed food products. The training includes principle of product shelf-life, cause of product spoilage during storage, acceleration method to determine product shelf-life (Arrhenius and critical moisture content methods). 

Short Course on Sensory Evaluation of Processed Foods
Training on sensory evaluation is aimed at providing knowledge and practices to practitioners, especially those working in the field of food product research and development and quality control, in the food industries regarding the importance of sensory test in new food product development and quality control of food products during processing. The training material covers the principles of sensory testing, types of sensory testing, sample preparation and panelist training for sensory testing, and data processing of sensory test.  

Short Course on Management of New Food Product Development
Training on Management of new food product development is aimed at providing knowledge about the concept of food product development from idea generation stage, making protocept and prototype products, scaling up and trial production, consumer testing to product launching. The training also covers important factors for the successful of food product development based on practitioner experience in food industries. 

Short Course on HACCP Based on ISO 22000
This training provides participants a comprehensive knowledge of the HACCP system is based on ISO 22000. The material also includes a pre-requisite for the application of HACCP program (Good Manufacturing Practices, sanitation and SSOP), and the stages in the development of the HACCP system. 

Short Course on Food Processing Technology of Local Commodities
This course will provide participants with a comprehensive knowledge and practical experience to process food materials in a pilot plant scale. Available processing facilities at our pilot plant are pasteruzation unit for fruit juice and cocktail, automatic filling machine for fruit juice, still retort, noodle processing unit, soymilk pasteurization unit, fermentor, bakery processing unit, deep frying unit, meat ball processing unit, vaccuum packaging, milling machine, extruder, spray dryer, drum dryer, baking oven, multifuctional noodle machine. etc. This course will be beneficial for potential entrepreneur, anybody working in the food industry or small scale industry, especially processing managers, process developers and R&D staff. The course will also be beneficial to government officers who are responsible in the development and commercialization of agriculture processing technology. 

Short Course on Thermal Processing for Food Industries

Why?
Thermal process is a most used process in food industry. A popular example of this method is food canning. This process is continuously up-dated, partly due to the development of aseptic technology (aseptic packaging) or pouch packaging that resist retort temperature (retortable pouch). Thermal process, particularly canning process must be done carefully and accurately to assure product quality and safety. Low acid canned food, namely those having pH above 4.5, must receive adequate commercial sterilization because of the potential growth of Clostridium botulinum bacteria.  Because of this risk, requirement for food canned at low pH is very tight. For example, canned food product exported to the USA needs product registration and safety assessment by Food and Drug administration (FDA). The low acid food canned product will be permitted to enter the USA if the information submitted to FDA has fulfilled the requirement.

Course Description
This course will provide participants with a comprehensive overview of the classical approach to thermal process validation from a practical and applied perspective. The principle of thermal process, such as hot filling, pasteurisation, and commercial sterilisation is covered. The course will give participants confidence in to make changes to existing practices, evaluate processes and make decisions regarding deviations and problems that have occurred during a process with the knowledge that this is being done safely.

Who should attend?
This course will be beneficial for anybody working in the food industry where there is a heat process. Primarily aimed at thermal process managers, process developers and technical staff where an understanding of the process is required, the course will also be beneficial to food inspectors from National Agency for Drug and Food Control, third party auditors and retailers who review documentation and processes of companies producing heat processed foods. 

Course content
The course includes lectures and practicals on the theory behind thermal processing. Participants will gather information and develop an understanding of the following topics:

  • Overview of thermal processing application in food industry in Indonesia
  • Microbiological aspects of thermal processed foods
  • Principles of thermal processing (hot filling, pasteurization and commercial sterilization)
  • Sanitation and higiene in canned food industries
  • Understanding acidified foods and adicification
  • Retorts and instruments in thermal processing and how to operate
  • Principles of heat distribution dan heat penestration test
  • Thermal processing evaluation of canned food 
  • Principles of aseptic processing
  • Critical factors in canning process technology
  • FDA application

Instructors
The trainers (instructors) come from SEAFAST Center and Department of Food Science and Technology. The instructors have academic background and practical experience in the area of thermal processing design and assessment.

Place : Seafast Center, Kampus IPB Darmaga

Further information, contact:
Prof.  Dr. Purwiyatno Hariyadi
SEAFAST Center IPBPhone/Fax 62-251-8626725
E-mail: hariyadi@seafast.org 

Short Course on Shelf-life Determination of Processed Foods

Why?

All food products are composed of biological raw materials, which can spoil and deteriorate during storage. The spoilage and deterioration of food products cannot be completely stopped, but they can be inhibited through formulation, processing, packaging, storage and handling. To extend product shelf-life, it is important to understand factors influencing food spoilage and deterioration.

Shelf-life stability of raw or processed foods is a measure of how long food products retain optimal quality. Consumers are now better educated to be more careful in selecting products with unexpired dates of freshness. Therefore, food producers are responsible to inform the expired date of their products, but how to determine the product shelf-life accurately and rapidly are still problems for many food industries.

Course Description
The Short course provides scientific knowledge on how food producers determine the shelf-life of food product. The course includes lectures and practicals on the theory behind shelf-life testing by accelerated method. 

Who should attend?
Training provides scientific knowledge on how food producers determine the shelf-life of food product by ASLT method. The course includes lectures and practical on the theory behind shelf-life testing by methods.  

Course content

  • Understanding food quality and safety and factors influencing food deterioration and spoilage.
  • Understanding food self-life and principles of food shelf-life determination by Accelerated Shelf-Life Testing (ASLT) Methods.
  • Experimental design of food shelf-life determination: Arhenius model and Critical moisture content model.
  • Sensory evaluation as a tool to determine product shelf-life
  • Data management: data analysis and interpretation
  • Case study to determine the shelf-life of specific processed foods
  • General discussion and group presentation

Instructors
The trainers (instcuctors) from South East Asia Food and Agricultural Science and Technology (SEAFAST) Center and the Department of Food Science and Technology-Bogor Agricultural University. The instructors have practical experiences in the area of shelf-life testing determination and training programs. 

Place : Seafast Center IPB, Darmaga 

Further information, contact:
Prof. Dr. Purwiyatno Hariyadi
SEAFAST Center IPBPhone/Fax 62-251-8626725
​E-mail: hariyadi@seafast.org 

Short Course on Sensory Evaluation of Processed Foods

Why?
Food choices in the markerplace are usually made by consumers on the basis of sensory quality. Therefore, food industry relies very heavily on evaluation in developing new food products and in maintaining quality control in existing food items by mean of organoleptic testing. Sensory evaluation is a vital source of information to the person responsible in quality assurance and product development. Professional evaluation of food requires careful analysis of the ways of assessing food, the properties of food, and the techniques for measuring these characteristics sensorically.  

Course Description
The Short course on sensory evaluation provides knowledge in sensory evaluation methods applicable in food product development and food quality evaluation in food industry. The course includes lectures and practicals on the theory behind sensory evaluation. 

Who should attend?
This course will be beneficial for anybody working in the food industry, primarily food process developers and R&D staff where an understanding of sensory evaluation is required.  

Course content
Participants will gather information and develop an understanding of the following area:

  • Characteristics of organoleptic testing
  • Design of sensory laboratory
  • Type of sensory evaluation: overall different test, attribute different test, decriptive test, consumer-oriented test
  • Selection of panelists
  • Panelist Short course
  • Environment for sensory evaluation
  • Sample preparation and presentation
  • Decriptive flavor analysis panel
  • Design of scorecards
  • The application of statistics to analyze sensory data and its interpretation
  • Practical in panelist selection, non-decriptive testing, and decriptive testing

Instructors
The trainers (instructors) from SEAFAST Center and Department of Food Science and Technology. The instructors have academic background and practical experience in the area of sensory evaluation design. 

Place : Seafast Center IPB, Darmaga 

Further information, contact:
Dr. Dede R. Adawiyah
Department of Food Science and Technology – IPB
Phone/Fax 62-251-8629855
E-mail: dfst.ipb.ac.id  

Short Course on Management of New Food Product Development

Why?
Product development is a process in which new food product ideas are generated, and the products themselves are created and marketed. It involves conceptualization, formulation, processing testing, and marketing foods products. The products may be totally novel or improvement modifications of existing products. Through product development, a food manufacturer expands the variety of produts offered to consumers. New product ideas present challenges to the manufacturer in terms of development cost, formulation and processing technology, testing and marketing strategis. Thousands of new product ideas are generated annually, but the vast majority of them fail for one reason or another. Therefore, to eliminate the failure of launched products in marketplace, new product development needs to be as organized and efficient a process as possible. One way to accomplish this is to employ the scientific method in product research and development, and to understand and follow a defined sequence of steps that facilitate the introduction of the new product to consumers. 

Course Description
The Short course provides scientific and practical knowledge and shared experience on how food producers generate new food products from concept to commercial products. The information about the sequential product development process The course includes lectures and discussion. 

Who should attend?
This course will be beneficial for anybody working in the food industry, primarily food process developers and R&D staff where an understanding of product development is required.  

Course content
Participants will gather information and develop an understanding of the following area:

  • The importance of food product development in food bussiness and hedgehog concept
  • Concept of new food product development
  • R&D Organization in food product development
  • Development of formulation in food product development
  • Design experiment to develop prototype and commercial product
  • The role of the sensory evaluation in food product development
  • Ethnography in food industry
  • Case study on the development of new food product: problems, challanges and lesson learned
  • Design of consumer’s testing and product launching
  • Development of business plan

Instructors
The trainers (instructors) from SEAFAST Center, Department of Food Science and Technology and experienced person from food industry.

Place : Seafast Center IPB, Darmaga
Further information, contact:
Prof. Dr. Nuri Andarwulan
SEAFAST Center IPBPhone/Fax 62-251-8626725 
E-mail: nuri@seafast.org

Short Course on ISO 22000

Why?
To compete in the global market place, food processing companies must develop quality and safety systems that meet or exceed existing standards. The Hazard Analysis Critical Control Point program (HACCP) has been adopted worldwide as a basic safety management system.. The system is designed to identify the hazards that may occur to foods during their preparation, to identify the steps in production of the food that would have to be controlled in order to produce the safest product possible, and to monitor that these steps are actually being controlled. By applying HACCP, assurance of food safety is not only based on end product testing. HACCP is designed as a preventive system. Through controlling the critical points in the process that can reduce or eliminate hazards, one can prevent the production of unsafe product as much as possible. Therefore, knowledge of HACCP principle is important for food producers. HACCP system become more important with the beginning of globalization era where food safety is the essential requirement. HACCP application can be used as an effective tool to increase food industry competitiveness. National standardization agency (BSN) has published HACCP system (SNI 01-4852-1998) and Manual for HACCP Planning formulation (ICS-67-020). The HACCP system has been integrated with quality system in ISO 22000. 

Course Description
This course will provide participants with a comprehensive overview of HACCP system based on ISO 22000. The development of prerequisite programs (Good Manufacturing Practices, sanitation and SSOP) as a foundation for the Hazard Analysis Critical Control Points (HACCP) concept are addressed 

Who should attend?
Anybody involving in a system development, food quality assurance or food inspectors that are responsible to assess food safety documents in food industry are suitable to join this Short Course.

Course content
The course includes lectures and practicals on the theory behind HACCP system. Participants will gather information and develop an understanding of the following topics:

  • The principle of food safety
  • Good manufacturing practices
  • Sanitation and SSOP
  • Application HACCP system in food industry
  • Standard of food safety management system (ISO 22000, 2005)

Instructors
The trainers (instructors) come from SEAFAST Center and Department of Food Science and Technology. The instructors have academic background and practical experience in the area of HACCP plan design and assessment.

Place : Seafast Center IPB, Darmaga

Further information, contact:
Prof. Dr. Lilis Nuraida
SEAFAST Center IPBPhone/Fax 62-251-8626725
E-mail: lilis@seafast.org

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