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Department of Food Science and Technology
Faculty of Agricultural Engineering and Technology
Bogor Agricultural University
Welcome to


E
stablished in 1981: Dept of Food Technology
and Human Nutrition

2005: Dept of Food Science and Technology
Berdiri sejak 1981
Department of Food Science and Technology

Undergraduate Program
of Food Technology

Post Graduate Program
of Food Science
o
Master Program
o
Doctorate Program

Professional Master of
Food Technology
Total student body
~
500
Total alumni ~3500
Department of Food Science and Technology
Curriculum
Curriculum
of Undergraduate Program
of Undergraduate Program
Core Competencies in
Core Competencies in
Food Technology
Food Technology
Designed by adopting the IFT
minimum requirement and
considering
stakeholder

inputs

Food Chemistry and Analysis

Food Safety and Microbiology

Food Processing and Engineering

Applied Food Science

Success Skill
has been revised to meet:
Course Composition
Courses
Semester
Total
Credits
Percentage
Common Courses
1-2
36
25.0
Requirement Courses
3-4
20
13.9
Major Courses (FST Code)
3-7
67
46.5
Minor/Supporting Courses
3-7
14
9.7
Undergraduate Seminar (FST Code)
8
1
0.7
Undergraduate Research Project/
Internship Program (FST Code)
8
6
4.2
144
100%
IFT
C
ore
C
ompetence

Food Chemistry and Analysis

F
ood Safety and Microbiology

Food Processing & Engineering

Applied Food Science

Success Skills
The competency of the graduates is designed to
meet the minimum core competences
recommended by IFT, covering
International Academic Program

to encourage student and staff participation in
international scientific, cultural or sport
activities held both in and out the country.

Facilitate and accommodate student activities
performed in international programs held in
the country and abroad.
International Academic Program
The activities include:

Student and staff exchange program.

Participation in seminars, workshop, meetings,
conferences, study trips, and other types of
gatherings.

Trainings in food industry, laboratories or other
institutions.

Participation in lectures, short courses, internship,
etc.

Participation in cultural, arts and sports activities.
Department of Food Science and Technology
Faculty of Agricultural Technology
Bogor Agricultural University
Food Science Study Program
Graduate School
Bogor Agricultural University
Food Science
is the discipline in which the
engineering, biological, and physical sciences are
used to study the nature of foods, the causes of
deterioration, the principles underlying food
processing, and the improvement of foods for the
consuming public (IFT, 2001)
Definition of Food Science
Definition of Food Science
To be internationally recognized

graduate
program
s

in food science and be a

trendsetter
in the development of science and technology
as well as human resources knowledgable in
tropical foods with emphasis on the quality,
safety and functional aspects
.

FSSP
FSSP
VISI
VISI
ON
ON
Faculty members : 33 (13 Professors, 20 PhDs)
Registered (active) students :
Master : 80 (1 international students)
Doctor : 43
Faculty Members and Students
Faculty Members and Students
year
Number of Incoming Students
Number of Incoming Students
0
5
10
15
20
25
30
2005
2006
2007
2008
2009
MS students
Dr students
Number of students
Number of students
22
3
27
7
9
15
30
22
7
26
Curriculum for Master Program
Courses
Credit
Courses from Graduate School (
3
credits)
PPS 500 English for Research
3 (3-0)
STK 511 Statistical Analysis
3 (3-0)
M
andatory Courses from FSST
(2
2 credits
)
1.
ITP 510
Chemistry of Food Component
2(2-0)
2.
ITP 520
Advanced Food Microbiology
2(2-0)
3.
ITP 530
Food Process Engineering
2(2-0)
4.
ITP 540
Food Molecular Biochemistry
2(2-0)
5.
ITP 500
Research Methodology in Food Science
3
(
2-3
)
6.
ITP 503
Advanced Food Analysis
3(2-3)
8.
PPS 601
Colloquium
1(1-0)
9.
PPS 690
Seminar
1(1-0)
10.
PPS 699
Research and Thesis
6
Elective Courses (Choose 11 credits of the following)
1.
ITP 505
Methods of Sensory Evaluation
3 (2-3)
2.
ITP 610
Changes in Chemical Characteristics during
Food Processing
3 (2-3)
3.
ITP 611
Ingredients and Food
Additives
3
(
3
-0)
4
.
ITP 612
Flavor Chemistry
3
(2-
3
)
5
ITP 620
Microbiological Food Safety
2 (2-0)
6
ITP 621
Control of Microbiological Quality of Foods
2 (2-0)
7
ITP
622
Biotechnology in Food Industry
3 (3-0)
8
ITP
623
Biotechnology of Lactic Acid Bacteria
2 (2-0)
9.
ITP 630
Advanced Food Processing and Preservation
Technology
3 (2-3)
10.
ITP 631
Advanced Food Packaging
Technology
2 (2-0)
11.
ITP 632
Advanced Food Storage Technology
2 (2-0)
1
2
.
ITP 640
Cellular Metabolisms of Food Components
3 (3-0)
1
3
.
ITP 641
Methods of Biological Value Evaluation of
Food Components
3 (2-3)
1
4
.
ITP 642
Development of Functional
Foods

2 (2-0)
15.
ITP 643
Food Toxicology
2 (2-0)
Curriculum for Master Program (cont)
Cost of Master Program

Registration fee IDR 100,000.00

Tuition IDR 6,000,000.00 per semester


Bench fee IDR 4,500,000.00


Living cost IDR approx. 1,500,000.00 per month
FST
Food
Chemistry
Food
Chemistry
Food
Process
Engineering
Food
Process
Engineering
Food
Microbiology
Food
Microbiology
Food
Biochemistry
and Nutrition
Food
Biochemistry
and Nutrition
Four Laboratories
Four Laboratories
Research Topics

Food Chemistry
:
bioactive compounds
, flavor, starch,
prebiotics
,
proteins
, chemistry of
antimicrobial compounds
,
palm oil
etc

Food Microbiology
: lactic acid bacteria,
prebiotics
,
probiotics
,
bacterial pathogens and control, aflatoxin,
Indonesian fermented foods,
antimicrobial activity
etc

Food Process Engineering
: cereals and tuber technology
(for food diversification), thermal process, rheology,
packagings,
palm oil
processing,
functional ingredients
etc

Food Biochemistry
: enzyme,
proteins
,
prebiotics
, diets for
special uses,
functional ingredients,
bioactive compounds

anticancer, immunomodulation activity etc
Collaboration in Master Program

Under the “developing country partnership” (
kemitraan
negara berkembang
) program, FSSP has been hosting 3 full
time Master students from Algiers, Papua New Guinea and
South Africa

Sandwich programs (mainly for research), have been carried
out with Australian University (2 students), Japanese
University (2), National University of Singapore (1)

A collaboration proposal with France universities is in
process

Exchange Program for faculty member
Proposed Scheme for Master Program
IPB-France Universities (1-1)
Master students of sandwich program in Food Science shall
complete :

Preparatory course in Indonesia (equal or in addition to
English of 3 credits)

Mandatory courses in semester 1-2 in Indonesia with or
without elective courses (21-24 credits)

Elective courses (up to 11 credits) and research (6 credits)
in France : similar courses or a selective package

1 credit of seminar and final exam in Indonesia
Proposed scheme based on
FSSP-IPB Curriculum
S2


6 credits mandatory courses from IPB


16 credits mandatory courses from FSSP


6 credits for research in France


11 credits of elective courses in France
S3


2 credits mandatory courses from IPB


5 credits mandatory courses from FSSP


12 credits for research in France


12 + 12 credits of elective courses in
Indonesia and or France
Illustration : Master Program in Food Science
IPB-with Universit
é
de Rennes
IN INDONESIA
PPS 500 English for Research/Preparatory French?
3 (3-0)
IND
1
STK 511 Statistical Analysis
3 (3-0)
IND
2
1.
ITP 510
Chemistry of Food Component
2(2-0)
IND
1
2.
ITP 520
Advanced Food Microbiology
2(2-0)
IND
1
3.
ITP 530
Food Process Engineering
2(2-0)
IND
2
4.
ITP 540
Food Molecular Biochemistry
2(2-0)
IND
1
5.
ITP 500
Research Methodology in Food Science
3
(
2-3
)
IND
2
6.
ITP 503
Advanced Food Analysis
3(2-3)
IND
2
8.
PPS 601
Colloquium
1(1-0)
IND
2
9.
PPS 690
Seminar
1(1-0)
IND
4
IN FRANCE
10.
PPS 699
Research and Thesis
6
FRA
3-4
11.
Analyse sensorielle et statistiques appliquées
- 3 ECTS*
3 (2-3)
FRA
3
2.
Sécurité alimentaire - 6 ECTS
3 (2-3)
FRA
3
3.
Fermentation alimentaire - 6 ECTS
3
(
3
-0)
FRA
3
Proposed Collaboration with G
ö
e
ttingen
University

Sandwich program for MS students from Indonesia
Complete classworks in Indonesia (semester 1-3)
Submit and finalize proposed join research (semester 2-3)
Carry out research (semester 4) in Germany

Sandwich program for MS students from Germany
Complete classworks in Germany (semester 1-3)
Submit and finalize proposed join research (semester 2-3)
Carry out research (semester 4) in Indonesia

Co-advisory/mentoring

Co-publish paper
Discussions
Lecturer/Class Exchange :

Topic of modules (from Goettingen):
- Quality and Processing of Tropical Plant Products
(can also
request for non tropical-wheat/pasta) – 14 weeks - 4h/week
(56 h), equal to 6 ECTS
- Exercises on QPTPP – 1 week (8 h/day) – 6 ECTS

From IPB
- Tropical Indigenous Food Processing and Products 2 (2-0), 2
hours/week, 14-16 weeks
-
Methods of Biological Value Evaluation of Food Components
(ITP 640) 3 (2-3), 2 hours lecture and 3 hours practical lab
per week,
14-16 weeks
-
Control of Microbiological Quality of Foods
(ITP 621) 2 (2-0)

From UGM
- Antioxidant in Tropical Plants 2 (2-0)
- Mycotoxins 2 (2-0)
Join Supervision of Master Thesis

Food Science Study Program Students completed
courseworks in IPB/UGM, and carry out research in
GAUG joinly supervised by IPB/UGM and GAUG
Advisors

SIA students completed courseworks in GAUG, and
carry out research in IPB/UGM joinly supervised by
IPB and GAUG Advisors