In the food technology program, students learn the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.  Bachelor Program of Food Technology is designed to produce food technologist graduates with competencies in all aspects of production, processing, and management in food industries and other food-related sectors, including as entrepreneurs. We consistently train and educate students to become graduates capable of working and performing well in food-related industries, government institution or entrepreneurs.

Our defined Program Outcomes allow us to consistently train and educate students to become graduates capable of working and performing well in food-related industries, government institution or entrepreneurs. The graduates may take positions in the area of food production, food ingredient supply, food research and development, food process engineering, food quality, and safety system, food analysis, and quality control, regulatory affairs, food marketing, etc.

Graduate Competencies

The Food Technology Study Program of IPB University is designed to produce graduates capable of effectively working in food sectors, such as in food industries, government institutions or as entrepreneurs. The graduates may take positions in the area of food production, food ingredient supply, food research and development, food process engineering, food quality and safety system, food analysis and quality control, regulatory affairs, food marketing, etc. The growth of food industries in Indonesia and globally provides a wide opportunity for food technology graduates to work in this area. They play significant roles to ensure that the processed foods produced by food industries are safe and have the best quality for consumers. Graduates also may further study for a Master degree to work in higher education or research institutions.

The graduate competences of the Food Technology Program has fulfil  the Indonesia National Qualification Framework (INQF) for undergraduate program as follows:

1.     Graduates are capable of applying science, technology and art within her/his expertise and able to adapt to various situations

2.     Graduates can master general and specific theoretical concepts of specific knowledge and are capable of formulating problem-solving procedures

3.     Graduates are capable of making strategic decisions based on the information and data analysis

4.     Graduates are responsible for her/his own job for achieving the organization’s goals

IFT Program Goals
FST program meets the IFT program goal as follow:
1. Graduates are competent in core areas of food science.
2. Graduates can integrate and apply their knowledge.
3. Graduates are proficient communicators.
4. Graduates demonstrate professionalism and leadership skills

Program Learning Outcomes

In general, graduates of the Food Technology Study Program have competence in designing the process of adding value to food by applying the principles of food science, technology and management by integrating various operating units to produce safe and quality food products. Based on the Indonesian National Qualification Framework (INQF), undergraduate graduate competencies must meet three aspects of competency, namely (1) aspects of ability in the field of work; (2) aspects of the scope of work based on knowledge possessed; and (3) aspects of attitude and responsibility. Competencies of food technology graduates are formulated in the description of the study program learning outcomes (program learning outcomes as follows: After completing the food technology program, the graduates will:

1.     have knowledge of food science principles (chemistry and food analysis, food microbiology, food safety, food engineering and processing, food biochemistry and nutrition and applied food science including sensory science, quality assurance, and food laws and regulations).

2.     be able to apply the principles of food science and technology holistically to produce safe and quality foods.

3.     be able to communicate orally and in writing related to technical and non-technical aspects of food production.

4.     be able to think critically, solve problems, be responsible for his/her work independently, and make appropriate decisions based on the available information.

5.     be able to think critically, solve problems, be responsible for his/her work independently, and make appropriate decisions based on the available information.

6.     be able to work in a team with different backgrounds, adaptive, and responsive to the different situations.

7.     Committed to professionalism and ethical values.

Career Prospective
The growth of food industries both nationally and globally provides a great opportunity for food technology graduates to work in this area. They play significant roles to ensure that the processed foods produced by food industries are safe and in best quality for consumers. The Food Technology graduates are capable of working in food and food-related industries, government institutions, as well as working as an entrepreneur. The graduates may take positions in the area of food production, food ingredient supply, food research and development, food process engineering, food quality and safety system, food analysis and quality control, regulatory affair, food marketing, etc. Food Technology Gradates also may continue his/her study to Master and Doctorate degree to work in higher educations or research institutions. More than 80% of our fresh graduates are working in food related industries as mentioned above.

Scholarships
There are many different potential scholarships for eligible students to apply.  One of the many different schemes of scholarship includes ASEAN International Mobility for Students (AIMS) programs.  Through this program, students have opportunity to spend one semester of their study in partner universities abroad.  Approximately 15 scholarships are available annually.

Standards and Essential Learning Outcomes

Twelve standards are covered in FST curriculum as follow (adopted from 2018 IFT Education Standard and Indonesian Association of Food Technologists (IAFT). :

1. Food chemistry (FC): The structure and properties of food components (water, carbohydrates, protein, lipids, other components and food additives); the chemistry of changes occurring during processing, storage, and utilization
2. Food microbiology (FM). Microorganisms in food including beneficial, pathogenic, and spoilage; the influence of the food system on their growth, survival, and control
3. Food safety, FS). Hazards (physical, chemical, biological) associated with foods and the food system; their transmission and control
4. Food engineering and processing (FE). Food engineering principles; food preservation and processing; packaging materials and methods; cleaning and sanitation; water and waste management.
5. Sensory Science (SS). Analytical and affective methods of assessing sensory properties of food.
6. Quality assurance (QA). Principles of food quality control and assurance
7. Food law and regulation (FL). Government regulations required for the manufacture and sale of food products. 
8. Food biochemistry & nutrition (FB2). Biochemical structure-function relationships, reactivity, and thermodynamics, and principles of nutritive value of foods and metabolism of essential nutrients
9. Data and statistical analysis (DS). Collection, analysis, interpretation, and presentation of data.
10. Critical thinking and problem solving (CT). Scientific reasoning through uncertainty in scientific and technical situations. 
11. Food science communication (CM). Oral and written communication
12. Professionalism & leadership (PL). Organization and project management; skills necessary to work and interact with individuals from diverse backgrounds.

The Essential Learning Outcomes (ELOs) for each standard are listed as follow:

Food chemistry (FC)
Upon completion of the required course work in this topical area, students will be able to:

1. FC.1. Discuss the major chemical reactions that limit shelf life of foods.
2. FC.2. Explain the chemistry underlying the properties and reactions of various food components.
3. FC.3. Apply food chemistry principles used to control reactions in foods.
4. FC.4. Demonstrate laboratory techniques common to basic and applied food chemistry. 
5. FC.5. Demonstrate practical proficiency in a food analysis laboratory.
6. FC.6. Explain the principles behind analytical techniques associated with food. 
7. FC.7. Evaluate the appropriate analytical technique when presented with a practical problem. 
8. FC.8. Design an appropriate analytical approach to solve a practical problem.

Food microbiology (FM)
Upon completion of the required course work in this topical area, students will be able to:

1. FM.1. Identify relevant beneficial, pathogenic, and spoilage microorganisms in foods and the conditions under which they grow.
2. FM.2. Describe the conditions under which relevant pathogens are destroyed or controlled in foods. 
3. FM.3. Apply laboratory techniques to identify microorganisms in foods.
4. FM.4. Explain the principles involved in food preservation via fermentation processes.
5. FM.5. Discuss the role and significance of adaptation and environmental factors (e.g., water activity, pH, temperature) on growth response and inactivation of microorganisms in various environments.
6. FM.6. Choose relevant laboratory techniques to identify microorganisms in foods.

Food safety (FS)
Upon completion of the required course work in this topical area, students will be able to:

1. FS.1. Identify potential hazards and food safety issues in specific foods.
2. FS.2. Describe routes of physical, chemical, and biological contamination of foods.
3. FS.3. Discuss methods for controlling physical, chemical and biological hazards.
4. FS.4. Evaluate the conditions, including sanitation practices, under which relevant pathogenic microorganisms are commonly controlled in foods. 
5. FS.5. Select appropriate environmental sampling techniques.
6. FS.6. Design a food safety plan for the manufacture of a specific food.

Food engineering and processing (FE)
Upon completion of the required course work in this topical area, students will be able to:

1. FE.1. Define principles of food engineering (mass and heat transfer, fluid flow, thermodynamics). 
2. FE.2. Formulate mass and energy balances for a given food manufacturing process.
3. FE.3. Explain the source and variability of raw food materials and their impact on food processing operations.
4. FE.4. Design processing methods that make safe, high-quality foods.
5. FE.5. Use unit operations to produce a given food product in a laboratory or pilot plant.
6. FE.6. Explain the effects of preservation and processing methods on product quality.
7. FE.7. List properties and uses of various packaging materials and methods.
8. FE.8. Describe principles and practices of cleaning and sanitation in food processing facilities.
9. FE.9. Define principles and methods of water and waste management.

Sensory science (SS)
Upon completion of the required course work in this topical area, students will be able to:

1. SS.1. Discuss the physiological and psychological basis for sensory evaluation.
2. SS.2. Apply experimental designs and statistical methods to sensory studies.
3. SS.3. Select sensory methodologies to solve specific problems in food.

Quality assurance (QA)
Upon completion of the required course work in this topical area, students will be able to:

1. QA.1. Define food quality and food safety terms. 
2. QA.2. Apply principles of quality assurance and control. 
3. QA.3. Develop standards and specifications for a given food product.
4. QA.4. Evaluate food quality assessment systems (e.g. statistical process control).

Food laws and regulations (FL)
Upon completion of the required course work in this topical area, students will be able to:

1. FL.1. Recall government regulatory frameworks required for the manufacture and sale of food products.
2. FL.2. Describe the processes involved in formulating food policy.
3. FL.3. Locate sources of food laws and regulations.
4. FL.4. Examine issues related to food laws and regulations.

Food Biochemistry and Nutrition (FB)    
Upon completion of the required course work in this topical area, students will be able to:

1. FB.1. Describe biochemistry process, basic concept of human nutrition and the relationship between food consumption and nutritional status
2. FB.2. Describe the role of nutrition and bioactive compound, and the effects of food consumption to health
3. FB.3. Correlate the functionality of food components (nutrition and bioactive compound) to human health
4. FB.4. Use the laboratory techniques common to applied food biochemistry and biological assay

Data and Statistical Analysis (DS)
Upon completion the required course work and additional research activities provided from the program, students will be able to:

1. DS.1. Use statistical principles in food science applications
2. DS.2. Employ appropriate data collection and analysis technologies. 
3. DS.3. Construct visual representation of data.

Critical thinking and problem solving (CT)
Upon completion of the required course work and additional activities provided from the program, students will be able to:

1. CT.1. Locate evidence-based scientific information resources.
2. CT.2. Apply critical thinking skills to solve problems.
3. CT.3. Apply principles of food science in practical, real-world situations and problems.
4. CT.4. Select appropriate analytical techniques when presented with a practical problem. 
5. CT.5. Evaluate scientific information.

Food Science Communication (CM)
Upon completion of the required course work and additional activities provided from the program, students will be able to:

1. CM.1. Write relevant technical documents.
2. CM.2. Create oral presentations.
3. CM.3. Assemble food science information for a variety of audiences. 

Professionalism and leadership (PL)
Upon completion of the required course work and additional and leadership activities provided from the program, students will be able to:

1. PL.1. Demonstrate the ability to work independently and in teams. 
2. PL.2. Discriminate tasks to achieve a given outcome.
3. PL.3. Describe social and cultural competence relative to diversity and inclusion.
4. PL.4. Discuss examples of ethical issues in food science.

An overview of courses that FTP students undertake throughout their enrolment in our department is shown in the road-map below:

Year I: Students complete general science courses (university-level courses) and a number of common courses at university level (Religion, Civics, Indonesian Language, English, Introduction to Agricultural Science, Art and Sport, and Entrepreneurship), basic science and technology (Chemistry, Mathematics, Physics, and Biology), and quantitative reasoning (Computational Thinking, and Calculus), and introduction to food technology.

Year II: Students acquire several advanced background courses (Organic Chemistry, General Microbiology, and Statistics), in addition to some basic food science courses (i.e. Food Chemistry, Food Biochemistry, Food Microbiology, and Food Engineering, and Metabolisms of Food Components). In this second year, students are also trained in refining their laboratory skills through coursework which includes laboratory sessions (Organic Chemistry, Basic Microbiology, Food Chemistry and Biochemistry Laboratories, and Food Microbiology).

Year III: Students are given advanced food science courses (Food Analysis, Food Safety and Sanitation, advanced Food Engineering, Food Fermentation, Food Processing Technology, Biological Evaluation of Food Components), and applied food science competencies (Sensory Evaluation, Food Regulation, Food Packaging and Storage, Functional Foods, Food Innovation) which include laboratory sessions to further refine their skills in using more instruments for analysis. Student’s skills in scientific communication and experimental design are improved in a specified course (Research Design and Data Analysis, and Written and Oral Communication).

In order to provide comprehensive competencies, a Food Innovation course was established (delivered in Semester 6). It is a capstone course which combines comprehensive practical work in the areas of industrial management, food processing, food analysis, food quality assurance, food safety system, food business, and marketing. The approach of student-centered learning is implemented in this course in order to achieve student’s competences to apply food science and technology knowledge in the simulated food industry as well as to improve student’s success skills. Industrial visits additionally give a real picture of the established food industry, and group presentations are held at the end of this course.

Year IV: In semester 7, students acquire several more advanced food science courses and courses designed to apply student’s previously acquired science and knowledge (for the past three years) into real-world problems (Internship Program, HACCP). This approach is further intensified when students work on their Final Project (FST499) in semester 8, which may take place in food industry/corporate environments (as internship program) and foreign countries as available through student exchange programs.

Undergraduate Seminar facilitates the students to improve their writing and oral communication skills and simultaneously upgrade the level of students’ understanding in the area of food science and technology from different approaches. Each student is required to do a presentation once in this seminar and obliged to attend at least 8 other students’ seminars.

The undergraduate research project (FST499) is designed to provide an opportunity for final year students to develop and strengthen their scientific knowledge and skills and to accommodate particular research interests. The research project includes a literature review, proposal writing, experimental design, experimental work, data analysis, thesis writing, and oral examination. Another alternative for an undergraduate research project is the internship program.  It is designed to provide an opportunity for final year students to have hands-on experience to work in a food industry environment while still applying scientific approaches. The internship includes hands-on training, internship report writing up, and oral examination. Completing individual Final Project is a requirement for students to proceed to take their series of final Exit Tests (comprising of Seminar FST498, thesis write-up, and final oral examination).

To meet a minimum credit requirement for graduation, students must take elective/enrichment courses taken from other study programs. Students can also take optional/enrichment courses in the form of Learning Hours, namely Soft Skills Development (3 credits) which is the accumulation of time allocated by students to participate in scientific competition activities or student participation as oral presenter in national scientific forums (collected from semester 3 to 7).

Course Structure

Semester 1
IPB110A    Religion, 3(2-1)
IPB110C    Innovative Agriculture, 2(2-0)
EKO1101   Economy, 2(2-0)
IPB110F     English, 2(1-1)
KIM1104   Chemistry, 3(2-1)
KPM1131  Sociology, 2(2-0)
MAT1102  Mathematics and Logical Thinking, 3(2-1)
STA1111    Statistics and Data Analysis, 3(3-0)

Semester 2
BIO1102    Biology, 3(2-1)
FIS1104     Physics, 3(2-1)
IPB1106     Indonesian Language, 2(1-1)
IPB110D    Pancasila, 1(1-0)
IPB110E     Civics, 1(1-0)
IPB110G    Sports and Arts, 1(0-1)
KOM1102 Computational Thinking, 2(2-0)
MAT1104  Calculus I, 3(2-1)
Enrichment/Elective Course, 3(0-3)

Semester 3
KIM1222   Organic Chemistry 2, 3(3-0)
TPN1201   Global Perspective in Food Science and Technology, 2(2-0)
TPN1202   Basic Food Chemistry and Biochemistry, 3(1-2)
TPN1211   Food Chemistry, 3(3-0)
TPN1221   Food Microbiology, 3(3-0)
TPN1241   Food Biochemistry, 3(3-0)
Enrichment/Elective Course, 3 credits

Semester 4
TPN1222   Food Microbiology Laboratory, 2(0-2)
TPN1223   Food Fermentation Technology, 2(2-0)
TPN1231   Fundamentals of Process Engineering in Food Industry, 3(2-1)
TPN1232   Food Process Engineering 1, 3(2-1)
TPN1242   Metabolisms of Food Components, 3(3-0)
TPN1233   Sensory Evaluation of Foods, 3(2-1)
TPN1203   Food Regulation, 2(2-0)
Enrichment/Elective Course, 3 credits

Semester 5
TPN1301   Food Analysis, 3(3-0)
TPN1302   Food Analysis Laboratory, 2(0-2)
TPN1321   Food Safety and Sanitation, 2(2-0)
TPN1331   Food Engineering 2, 3(2-1)
TPN1332   Food Manufacturing Technology 1, 4(3-1)
TPN1303   Research Design in Food Science, 2(1-1)
TPN1341   Basic Functional Food, 3(3-0)

Semester 6
TPN1333   Food Packaging and Storage Technology, 2(2-0)
TPN1311   Food Additives, 2(2-0)
TPN1334   Food Manufacturing Technology 2, 3(2-1)
TPN1335   Food Quality Assurance, 3(2-1)
TPN1342   Biological Evaluation of Food Components, 3(2-1)
TPN1304   Scientific Writing and Oral Presentation, 2(1-1)
TPN1336   Halal Assurance System, 2(2-0)
Enrichment/Elective Course, 3 credits

Semester 7
TPN1305   Food Innovation, 3(1-2)
TPN1421   HACCP for Food Safety Control, 2(2-0)
IPB1303     Professional Development/Internship, 3(0-3)
IPB1400     Thematic Student Community Service, 4(0-4)
Enrichment/Elective Course, 3 credits
Enrichment/Elective Course, 3 credits

Semester 8
TPN1498   Undergraduate Seminar,1(0-1)
TPN1499   Final Year Project, 6(0-6)

A. COMMON COURSES

IPB1100 Religion – Islam, 3(2-1)
Prerequisite: –
This course covers the principle about human spiritual being, individually or socially to reach the happiness in the current life and thereafter, through the understanding to his/herself and the universe, called Kauniyah and Tanziliyah verses. Tanziliyah verse is detailed in aqidah, syari’ah, akhlaq and islamic history. The emphasize of this course is in the application of Islam in daily life, based on the Qur’an and Sunnah of Prophet Mohammad.

IPB1101 Religion – Protestant, 3(2-1)
Prerequisite: –
Implement the basics of Christian faith to supplement the development of students as a complete and new individual in Christ. Increase one’s responsibility to God by being perceptive to others and the environment. Therefore, as an academician can integrate into society to serve based on service and for the majesty of God.

IPB1102 Religion – Catholic, 3(2-1)
Prerequisite: –
Increase the understanding of faith in the church, to live according to the church and in society to develop the attitudes and mentality of a Catholic graduate who can serve for the good of the people of Indonesia as a reflection of one’s faith.

IPB1103 Religion – Hindu, 3(2-1)
Prerequisite: –
Increase the understanding, and implementation of the Hindu religion, strengthen faith and belief, and service to Ida Sang Hyang Widhi wasa (God Almighty). This will help the individual to increase self-control in thinking, speaking and doing in serving the country, the history and rise of Hindu, weda, basics in Hindu beliefs, techniques to attain objectives of religion, Hindu philosophy, Hindu ethics, yagnya, Hindu society and basics in Hindu leadership.

IPB1104 Religion – Buddha, 3(2-1)
Prerequisite: –
Discussing the principles of Buddhism and its implementation in science and technology and its correct and proper practice in daily life in Indonesia.

IPB1110 Religion – Confucianism, 3(2-1)
Prerequisite: –
Providing information about Confucianism to understand and absorb the essence of its universal teaching. This will enable students to practice it in their life to become a righteous Confucian, have an excellent attitude and high ethics based on love, truth, morals, wisdom, and trustworthiness. This will enable the individual to become a good member of society who contributes to the development of the nation and country.

IPB110D Pancasila, 1(1-0)
Prerequisite: –
This course builds the character of defending the country in every student and is ready to apply the science and technology he has obtained towards the realization of the nation’s ideals in the context of defending the country.

IPB110E Civics, 1(1-0)
Prerequisite: –
This course offers the principle of Five Pilar (Pancasila) as the national foundation, government system, and community. The principle covers the historical background, philosophy juridic, ideology, and understanding of Pancasila as the actual paradigm in the community life and nationality. The understanding of Pancasila and nationality is also described in relation to human rights, national security, human environment, political strategy, and national building.

IPB1106 Indonesian Language, 2(1-1)
Prerequisite: –
Basic principle of oral and writing communication skills in Indonesian language.

IPB110F English, 2(1-1)
Prerequisite: –
Basic principle of oral and writing communication in English for scientific and daily life purposes.

IPB110C Innovative Agriculture, 2(2-0)
Prerequisite: –
This course describes agricultural science in general and explains the topics on agricultural history, agricultural activities, Indonesian climates, food and non-food agriculture, post-harvest technology, agribusiness, agroindustry, biotechnology and hydrophonic, and agricultural vision in the 21st century.

EKO1101 Economics, 2(2-0)
Prerequisite : –
General description of economics, economic agents, demand and supply, budget lines and indifference curves, production and costs, market structure, key macroeconomic variables, national income, changes in national income, fiscal policy and monetary policy.

KPM1131 Sociology, 2(2-0)
Prerequisite:
Courses to develop an inquiring mind based on sociological concepts and theories (knowledge aspects), train an anticipatory mindset towards the consequences of a process of change due to human actions (realities and social problems) in society at various levels (understanding aspect), and train a proactive response full of interest in social change in society 1.0 to society 5.0 (application aspect) and introduce approach skills and methods in society.

MAT1102 Mathematics and Logical Thinking, 3(2-1)
Prerequisite: –
This course discusses basic mathematical concepts which include mathematical logic concepts, combinatorics, linear models (matrices and systems of linear equations), function models (linear and non-linear functions), and linear programming

IPB1109 Sport and Art, 1(0-1)
Prerequisite: –
This course offers the principle and skill of sport and art in daily life to have a healthy life and to live in harmony with good spiritual, emotional, moral, intellectual, and physical criteria.

KOM1102 Computational Thinking, 2(2-0)
Prerequisite: –
The problem formulation process by focusing on important information into a generic solution (abstraction), problem solving includes the process of breaking down the problem into smaller sub-problems (decomposition), looking for similarities in the pattern of a problem (pattern matching), and building steps. structured solution (algorithm). This course develops students’ thinking patterns in expressing solutions in a series of structured steps that can be carried out with the help of computational technology. After taking this course, students are expected to be able to apply problem solving methods through computational thinking methods.

B. FOUNDATIONAL COURSES

BIO1100 Biology, 3(2-1)
Prerequisite: –
Basic concepts of the basis of living systems, cell and molecular biology, mitosis and meiosis, principles of genetics, developmental biology. Topics include chemistry, the biochemistry of macromolecules, cell structure and function, photosynthesis, respiration, evolution, the diversity of life and DNA structure and replication.

FIS1100 Physics, 3(2-1)
Prerequisite: –
Basic principles of physical properties and laws (Mechanics, work and energy, fluids, thermodynamics, waves, electromagnetic, optics, relativity, and modern physics.

KIM1104 Chemistry, 3(2-1)
Prerequisite : –
Basic principles of chemical and physical properties and transformations of materials (energy and its uses, gas laws, kinetic molecular theory, laws of chemical combination, atomic and molecular structure, periodic classification of the elements, and chemical bonding), principles of equilibrium and chemical change (chemical equilibria, acid/base chemistry, and other ionic equilibria, electrochemistry, elementary chemical thermodynamics, and kinetics).

MAT1104 Calculus, 3(2-1)
Prerequisite: MAT1002
Basic principles of calculus (limits, derivatives, differentiation, linear approximation, curve sketching, optimization, the chain rule for polynomials, integrals, trigonometric functions, and exponential functions).

STK1211 Statistics and Data Analysis, 3(3-0)
Prerequisite : –
Basic principles of statistics (descriptive statistics, probability, normality, estimation, hypothesis testing, statistical inference, and confidence intervals).

KIM1222 Organic Chemistry 2, 3(2-1)
Prerequisite: KIM101
Basic nomenclature, structure, synthesis, stereochemistry, and mechanisms of organic reactions, the chemistry of organic compounds (alkanes, alkenes, alkynes, aromatic compounds, alkyl halides, alcohols, ethers, aldehydes and ketones, carboxylic acids and their derivatives, phenols, amines, fats, amino acids, carbohydrates).

C. Major Food Science Courses

TPN1201 Global Perspective in Food Science and Technology, 2(2-0)
Prerequisite : –
This course provides an overview of the scope of food science and technology, and its application in the food industry; characteristic of food materials, food deterioration, factors affecting food deterioration and how to control it; understanding of food quality and safety and factors affecting food safety and quality; principles of food preservation and processing technology and their application in the food industry; the relationship between basic sciences (chemistry, physic, biology, and math) and food science and technology;  the role of food technology in adding value to agricultural products; competences of food technologists and their professional career in food technology; the importance of professional ethics and soft skills in food technology careers.  Student centered learning strategy via problem-based learning activities is implemented in this course.

TPN1202 Basic Food Chemistry and Biochemistry, 3(1-2)
Prerequisite : –
Basic Food Chemistry and Biochemistry provides knowledge and exercise for the improvement of student’s fundamental knowledge, technical skills and practical experience, helping them to better understand the characteristics of food components (water, carbohydrates, proteins, lipids, vitamins, food additives and enzymes) and important reactions in food system (Maillard, caramelization, hydrolysis reactions, etc.). Through fourteen weeks of lecture sessions, practicum sessions, and review sessions, students learn the building blocks of food compounds; the reaction among food compounds; basic skill of food analysis (solution preparation, principle of titration, principles to operate UV-Vis spectrophotometer, and major instruments to characterize chemical components); and doing some project related to functional properties of food compounds).

TPN1211 Food Chemistry, 3(3-0)
Prerequisite: –
This course discusses the principles of chemical composition, structures, physicochemical properties and reactions of food components comprising food systems, both macro components (water, carbohydrates, lipids, and proteins) and micro components (vitamin, mineral, pigment, flavor, food additives and toxicants). The relationships of these food components to food stability during processing, storage and utilization are also covered.

TPN1221 Food Microbiology, 3(3-0)
Prerequisite: –
This course covers the basic principles of microorganisms: microbial cell structure and function, metabolism, microbial genetics, and the characteristics of microorganisms (bacteria, mold, yeast, virus). The characteristic of microbial growth, intrinsic and extrinsic factors and their relationship to microbial growth; the principles of food fermentation and the role of beneficial microbes; the role of microorganisms and food spoilage; pathogenic microorganisms, infection and intoxication, mycotoxin, viruses and parasites; the principles to control microbial growth; as well as qualitative and quantitative microbiological analysis also studied.

TPN1241 Food Biochemistry, 3(3-0)
Prerequisite: –
This course introduces students to and further discuss the concepts of how compounds in food (structure, functions and role) are involved in biochemical reactions and biological processes. Topics include basics of the energetics of biochemical reactions, energies in food, cell structure and components, introductions to metabolisms of macronutrients, molecular biology, post harvest biological changes and their connection to food safety. This course includes elements of problem based learning, where case studies are discussed and presented, and special lecturers from the food industry providing insights to real world cases, and scenarios.

TPN1222 Food Microbiology Laboratory, 2(0-2)
Prerequisite: TPN1221
The course is designed to give a hands-on laboratory and practical experience of food microbiological analysis. The laboratory course covers: 1) basic and applied techniques in microbiology analysis, (2) isolation and culture preservation techniques; (3) microbial growth characteristics (the effect of pH, temperature, NaCl concentration, oxygen presence) and fermentation capabilities (lipolysis, proteolysis and amylolysis activities)  (4) method of microbial count, (5) sanitary condition test; (6) conventional and rapid analysis of pathogenic bacteria; (7) fermentation technique of traditional food; and (8) production techniques of microbial enzyme. Students are expected to master basic technical skills in microbiological analysis, i.e. to conduct aseptically microbiological analyses (make dilution and inoculation in the plate), operate microscope and identify microbes under a microscope. These basic technical skills are tested in a standardized test which is conducted at the end of the laboratory work.

TPN1223 Food Fermentation Technology, 2(2-0)
Prerequisite: TPN1221
This course discusses the use of microorganisms in fermentation technology and biotechnology which cover principles and history of fermentation, microbial metabolisms and regulation, microbial isolation, screening and culture preservation, strain improvement, fermentation techniques and conditions and their application in the production of enzymes, amino acids, alcohol, acetic acid, lactic acid, fungal, biomass and high salt fermentation commonly implemented in food industries; preservation by fermentation, health beneficial effect of fermented food and microorganism of fermented foods origin, and fermentation system and fermentor. This course is designed to enable students to apply fermentation process and analyze factors important to the fermentation process to assure quality and shelf life of fermented foods and to enhance its health beneficial effect.

TPN1231 Fundamentals of Process Engineering in Food Industry,             3(2-1)
Prerequisite: MAT1104
Fundamentals of Process Engineering in Food Industry covers the introduction and overview of reaction engineering, types of reactors and reaction kinetics, mass and energy balance, heat transfer (steady and unsteady), fluid mechanics, stirring and mixing, emulsification and homogenization, instrumentation and control system overview in the food industry, reactor membrane, and membrane technology, as well as an overview of complete unit operations in the food processing industry.

TPN1232 Food Process Engineering 1, 3(2-1)
Prerequisite: MAT1104
Food Process Engineering I discuss the plant layout, utility, basis of food engineering which includes units of operation based on mass transfer, mass balance, mass equilibrium, heat transfer and heat balance (related to heating operations – cooling/ freezing) and mechanical operations, along with their calculations and applications in the food industry.

TPN1242 Metabolism of Food Components, 3(3-0)
Prerequisite : TPN1241
This course discusses the source, role and function of food components including carbohydrates, proteins, lipids, vitamins, minerals, water, and other non-nutritive components such as dietary fiber, plant pigments and polyphenols. The course also discusses metabolism of nutrients, such as the digestion and absorption of carbohydrates, proteins and fats, absorption of vitamins and minerals, and the distribution of their resulted substances to human cells for further metabolisms, as well as metabolisms of non-nutritive substances. The course also discusses enzymes and hormones involved in the metabolisms, the catalytic and inhibition factors of metabolisms, and nutritional problems in relation to the deficiency and over-nutrition, and metabolism disorders.

TPN1203 Food Regulation, 2(2-0)
Prerequisite: TPN1201
The course discusses the application of the major food laws and regulations (food laws, government regulations, and other technical food regulations) related to food safety and quality in general, food labeling (general labeling, information on nutritional values, food and halal claims), as well as a national food safety management system. The course also introduces the role and output of the Codex Alimentarius Commission and its relation to the procedure for establishing national food regulations. The course applies a problem-based learning approach (case study).

TPN1233 Sensory Evaluation of Foods, 3(2-1)
Prerequisite: TPN1201
The Sensory Evaluation course discusses about using human senses to observe/ measure food characteristics and acceptability, and its application in quality control and research. The course discusses the introduction of sensory attributes related to food products quality and acceptance; sensory mechanism; physic-psychological foundation in sensory testing; Good Sensory Practice, including requirements of sensory laboratory, panel preparation and selection, sample preparation in sensory testing; sensory testing methods; and statistic application in sensory data processing; and application of sensory evaluation in food industry. This course also covers laboratory work in order to improve student’s success skills.

TPN1301 Food Analysis, 3(3-0)
Prerequisite: TPN1211
The course discusses the principles and uses of chemical, physical and microbiological analysis techniques for the characterization of food ingredients and products. Chemical analysis includes analysis of the composition of food ingredients which includes analysis of water, ash, carbohydrates, protein, fat, and crude fiber/ dietary fiber; and the principles of analytical methods by chromatography and spectroscopy. Physical analysis includes methods of physical analysis of food, such as rheological properties, texture, color, and other physical parameters. Microbiological analysis includes various standard methods in qualitative and quantitative tests of microorganisms in food, including rapid methods for determining the type and number of microorganisms, and their application in various types of food.

TPN1302 Food Analysis Laboratory, 2(0-2)
Prerequisite: TPN1211
Practice in the laboratory on chemical, physical and microbiological analysis techniques for food applications. Chemical analysis includes laboratory sampling techniques, proximate analysis methods (moisture content, ash content, carbohydrates, crude fat, crude protein and mineral analysis preparations), qualitative analysis, spectrophotometry (UV-Vis, AAS and FTIR), and chromatography (HPLC and (GC). Physical analysis includes color (colorimeter), texture, and gelatinization profile of starch. Microbiological analysis includes the practice of psychrophilic, mesophilic and thermophilic microbial analysis, analysis of aerobic and anaerobic microbes, thermophilic and flat sour spore analysis, and analysis with ready-to-use media.

TPN1321 Food Safety and Sanitation, 2(2-0)
Prerequisite: TPN1221
This course discusses food safety hazards and their controls in food industries especially through the application of food sanitation and hygiene to achieve food safety. The course will be approached by problem-based learning to evaluate foodborne disease hazards (biological, chemical and physical) in various supply chains and their consequences in human’s health, outbreaks and trade; to select cleaners and sanitizers in cleaning and sanitizing in food industry; to implement sanitary design principles, personal hygiene, environmental monitoring and process  control  in a food  industry  set-up; and to evaluate water pollution and water treatment to achieve food safety. Additionally, topics on indicator microorganisms, soils, waste water treatment and Food Safety Management System will be discussed.

TPN1331 Food Process Engineering 2, 3(2-1)
Prerequisite: TPN1232
The course discusses the basics of food engineering (microbial inactivation kinetics, fluid material characteristics, and material flow behavior), thermal processing principles for in-container sterilization and aseptic process & filling system, evaluation of thermal process adequacy, and non-thermal processing (irradiation, pulsed electric field (PEF), high-pressure processing (HPP)), and application of canning technology in the food industry.

TPN1332 Food Manufacturing Technology 1, 4(3-1)
Prerequisite: TPN1232
The principles of food manufacturing process covering from characteristics of foodstuffs of plant origin (cereals, roots and tubers, legumes and nuts, fruits and vegetables, oils and fats, sugars, coffee, tea, cacao, herbs and spices, and seaweed), and the manufacturing process into intermediate raw materials or  ingredients (such as flour or starch), and the main food products (such as bakeries, pasta products, and vegetable oils /fats). Examples of application of food manufacturing technology in the food industry are also discussed.

TPN1333 Food Packaging and Storage Technology, 2(2-0)
Prerequisite: TPN1231
This course discusses food packaging and storage techniques in the supply chain with coverage ranging from the concept of selecting packaging materials, design and conversion process of packaging materials into ready-to-use packaging, selecting packaging techniques that suit the needs of product protection, starting from post-harvest/post-production handling, storage/ warehousing, transportation, display sales to the hands of consumers. In detail, this course discusses the theory and measurement of the parameters of packaging materials and the intrinsic and extrinsic factors of food spoilage which are used as a basis for determining packaging and food storage conditions, interaction of packaging with food and migration analysis of packaging components, conventional and modern packaging techniques. such as active packaging, smart packaging, nanotechnology applications, model selection and critical quality parameters of food products for determining shelf life, damage to warehouse pests and their control, and warehousing engineering.

TPN1341 Basic Functional Food, 3(3-0)
Prerequisite: TPN1242
This lecture will discuss the efficacy of various foodstuffs (food and beverages), both in the form of fresh and processed products, as well as their physiological role in supporting health. The aspects discussed include nutritional components (macro and micro) and non-nutritional (bioactive compounds) in food that have the potential to support the development of functional foods. This course also discusses the principles technology of functional food product development (from concept to product), related regulations and their applications, such as the application of health claims on functional food product labels. The technology for developing functional food products discussed is mainly based on local resources. The course applies a problem-based learning approach (case study).

TPN1311 Food Additives, 2(2-0)
Prerequisite: TPN1211
This course discusses the types, classifications, functions, chemical structures, physicochemical characteristics, mechanisms of reactions, and applications of food additives and processing aids in food processing. The principles of the food product development using food additives as an ingredient are also briefly covered. The aspects of safety and national-international regulation related to food additives are also covered.  The course applies a project-based learning approach (case study).

TPN1334 Food Manufacturing Technology 2, 3(2-1)
Prerequisite: TPN1332
The principle of processing animal food (meat, poultry, fish, milk and eggs), starting from the characteristics of the main ingredients and specific food additives, specific machines and processing processes to produce products in the form of intermediates and final products according to the desired quality.

TPN1303 Research Design in Food Science, 2(1-1)
Prerequisite: TPN1332
Application of experimental design, processing, presentation and interpretation of data in the food sector. Experimental design includes completely randomized design, block randomized design, factorial design, optimization process and mathematical modeling with statistical programs, and field surveys. Data processing includes basic statistical analysis (descriptive and inferential data) by utilizing spreadsheet and statistical software programs. Presentation of data includes techniques for processing data in the form of tables, graphs, charts, and their interpretations.

TPN1342 Biological Evaluation of Food Components, 3(2-1)
Prerequisite: TPN1242
This course discusses bioavailability of nutrients, and other compounds in food that have biological activity. The discussion focuses on factors that affect the nutritional quality of food (anti-nutritional compounds, handling, processing, nutrification, etc.), reaction mechanisms and evaluation methodologies both in vitro and in vivo.

TPN1335 Food Quality Assurance, 3(2-1)
Prerequisite: TPN1332
The course covers the principle of quality assurance in the food industry such as determination of key quality characteristics, sampling, measurement and test procedure, specification and standard. Then, it explains some quality management systems and its certification for an organization while exploring all essential quality management tools such as tools for understanding the process (flow chart, cause and effect diagram), tools for collecting, organizing, analyzing and under-standing data (check sheet, pareto chart, histogram) and process control (SPC, Cp, Cpk).

TPN1304 Scientific Writing and Oral Presentation, 2(1-1)
Prerequisite : TPN1303
This course cover the basics of oral and written communication, methods of writing scientific papers starting from formulating ideas, systematic understanding of scientific thinking, scientific ethics, and scientific writing techniques according to good and correct Indonesian writing rules (especially for writing research proposals, proposals for internships, scientific papers, internship reports, theses, articles for scientific journals, and popular scientific works), including techniques for making illustrations, citations, and literature. Presentation techniques start from how to make presentation materials, as well as tips in oral presentations in scientific forums. The course applies a problem-based learning approach.

TPN1336 Halal Assurance System, 2(2-0)
Prerequisite: TPN1332
The courses cover the basic regulations for halal food, policies and procedures for halal certification, principle of halal assurance system (HAS) and its implementation in the industry, as well as methods for analyzing the halalness of a product/material. Students has experience to develop HAS document in a food industry model.

TPN1305 Food Innovation, 3(1-2)
Prerequisite: TPN1334
This integrated food processing laboratory course is a capstone course which combines comprehensive practical work in the areas of industrial management, food processing, food analysis, food quality assurance, food safety system, food business and marketing. The laboratory work utilizes the food processing pilot plant at IPB University, which is designed to mimic a food industrial model. Students can choose one of four food processing technologies, i.e. thermal processing technology (fruit juice pasteurization), baking technology (bread), fermentation technology (yogurt) and pasta and cereal technology (noodle). The approach of student centered learning (SCL) is implemented in this course in order to achieve student’s competence to apply food science and technology in a real-world situation as well as to improve student’s success skills. Industrial visit to give a real picture of food industry and group presentation are held at the end of this course.

TPN1421 HACCP for Food Safety Control, 2(2-0)
Prerequisite: TPN1321
The course discusses the HACCP principles and its application for the development of a HACCP plan as a tool for food safety control in a food industry. The course covers the basic philosophy of preventive food safety control, knowledge of HACCP principles, and their implementation in step-by-step approach to develop a HACCP plan in a food industry, with hands-on-experience in products obtained by drying, baking, fermentation, and thermal processing. The course applies a problem-based learning approach (case study).

IPB1400 Thematic Student Community Service, 4(0-4)
Prerequisite: Semester 7
This course will provide learning opportunities to students in applying the knowledge that has been learned in the community as well as participating in dealing with problems in the field. The activity stages include debriefing lectures, field orientation, activity planning, activity implementation, mid-activity evaluation, final evaluation of activities, workshop results, and activity reporting.

IPB1303 Professional Development/Internship, 3(0-3)
Prerequisite: –
The internship program is one of final year project option that can be taken by final year students before the Bachelor of Science degree is awarded. The course is designed to provide an opportunity for final year students to have hands-on experience to work in a food industry environment. Students will spend approximately 40 hours of work per credit or approximately 17 working days to complete this internship program. This includes time spent at internship location, internship report writing up and oral examination. Each student will complete the internship program under the supervision of an academic supervisor.

TPN1498 Undergraduate Seminar, 1(0-1)
Prerequisite: have completed at least 105 credits
Undergraduate seminar is a compulsory subject for all final year undergraduate students. This seminar facilitates students to improve their writing and oral communication skills and at the same time upgrade the level of student’s understanding in the area of food science and technology. Each student is required to do a presentation once in this seminar and attend at least 8 other student seminars. Students may select seminar topics in any current issues of food science and technology, derived from any of the followings: literature review, their own research proposal for research project/internship program, progress report or full report on her/his research project/ internship program. Students should present this seminar not later than the eighth semester.

TPN1499 Final Year Project, 6(0-6)
Prerequisite: have completed at least 105 credits
The Final Year Project must be completed by final year students before the Bachelor of Science degree is awarded. This course is designed to strengthen both hard skills and soft skills through individual projects under supervision of academic supervisors. Students may choose a project in the form of a research laboratory or problem-solving topics in the food industry. Students will spend approximately 40 hours of work per credit or approximately 240 hours to complete this course (or equal to 6 credits). This includes time spent for literature research, proposal writing, experiment designing, experimental work, data analysis, report writing, and oral examination. Each student will complete the project under the supervision of an academic supervisor.