Food Science

This course studies the principles of experimental design, factorial experiments, several standard designs, analysis of variance, and comparison between treatments. The course also discusses the basic assumptions of analysis of variance, simple linear regression, correlation between variables, multiple linear regression, chi-squared test, and categorical data analysis.

This course discusses the chemical principles of food components, both macro (water, fat, carbohydrates, proteins, and enzymes) and micro (vitamins, minerals, pigments, food additives, toxic components, and other micro components) components, which include composition, chemical structure, and chemical reaction mechanisms involving processed food components.

This course discusses the characteristics of microbes and their role in damage, food safety, fermentation and food biotechnology. The lecture material also discusses the effect of physical and chemical processes on microbes in food preservation which includes the mechanism of vegetative cell resistance and spores in the processing process as well as microbial lethal and sublethal damage.

This course discusses various aspects of food industry process engineering with physical and mathematical model approaches. Various aspects of food industry engineering that will be discussed in this course are momentum transfer (fluid flow), heat and mass transfer, and kinetics (heating, cooling, freezing, drying, thermal processes). Some alternative process technologies in the emerging food industry will also be discussed in this course, including microwave, ohmic and dielectric heating, and others.

This course discusses the principles of the introduction of various types of research tools and instruments and their use in the analysis of food ingredients, especially in mastering analysis using high accuracy equipment.

This course discusses the basic framework of biochemistry to analyze phenomena in the field of food science at the molecular level. The material that is deepened to the molecular level includes the role of cell organelles/molecules in cell signaling and activation, the relationship between protein structure and function, enzyme mechanisms and kinetics, regulation in bioenergetics, as well as transgenic food and nutrigenomics.

This course discusses the use of techniques for chemical, physical and microbiological analysis of food components. Chemical analysis includes principles and applications of chromatography (GC, GC-MS and HPLC) and spectroscopy (UV-Vis spectrophotometry and atomic absorption spectroscopy (AAS) and electrophoresis. Sampling techniques and sample preparation for chemical analysis are also covered. Physical analysis includes principles and applications of viscometers (Brookfield viscometer, Brabender viscograph and Rapid Visco Analyzer, Extensograph, and Farinograph), texturometers and colorimeters. Microbiological analysis includes conventional methods important in food, evaluation of injury in bacteria and spores, analysis of antimicrobial properties as well as principles and applications of ATP-based rapid methods, immunology, enzymes and DNA. Practicum includes chemical analysis with instruments (spectrophotometer, GC, HPLC, AAS), physical analysis with viscometer, Brabender viscograph, Farinograph, extensograph, and colorimeter), and microbiological analysis which includes conventional microbiological analysis, evaluation of injury to bacteria and spores, analysis of antimicrobial properties as well as demonstration of immunology and enzyme-based microbiological analysis.

This course discusses mechanical properties that are important in determining the rheological and textural qualities of foods. Physical properties of food such as density, heat diffusivity, heat conductivity, porosity, heat capacity and so on are also discussed. The application of tools used in the measurement of mechanical properties and other physical properties, including ordinary microscopes, electron microscopes, hardness determination instruments, thermocouples, heat analyzing instruments, and so on.

This course aims to equip students with the fundamental concepts of measurement methods, data analysis and application of sensory analysis methods in food product research and development, as well as interpretation of sensory test data in order to be able to design and conduct research using sensory methods. The lecture material includes the concepts of measurement of stimuli and responses, psychophysical theory for determining the threshold of stimuli, means of sensory testing, methods of sensory analysis (discrimination test, descriptive, acceptance test and consumer test), advanced sensory data analysis (multivariate analysis) and correlation, objective properties and sensory tests, as well as selection and reliability of panelists.

This course discusses the basic concepts of food processing and preservation, various processing and preservation technologies that include physical and chemical treatments, such as the regulation of water activity, the use of temperature, advanced processing (modification of starch, fat, protein), separation processes (supercritical, membrane separation, multistage distillation), and molecular interaction processes (emulsions).

This course discusses the theory and measurement of parameters underlying food packaging including hydratation parameters, food and packaging interactions, quality deviations and food safety aspects, migration analysis of packaging and food contact materials, future packaging trends (active and intelligent packaging), and selection of models for simulation of expiry determination. Theoretical approaches of food packaging as protection to promotion (aesthetics) will also be discussed.

This course discusses changes in the chemical properties of food components during processing and storage, which include chemical changes in carbohydrates, fats, proteins, vitamins, minerals, flavor components and pigments, chemical interactions between components that occur, reaction mechanisms, and their effects on functional properties and characteristics of the food system. The discussion also covers the influence of processing and/or environmental conditions (such as heat/temperature, pH, oxygen and humidity) on chemical changes in food components and food characteristics. Case studies discuss recent published research results related to changes in the chemical properties of food components as a result of processing and storage. Practicum includes practical exercises to observe the effect of processing (formulation, heating, acidification, extrusion and other processing) on reactions and changes in chemical properties of food components.

This course discusses ingredients, food additives (BTP) and processing aids in the food system from the aspects of chemical properties, functional, and technical uses in the food processing process. Regulatory aspects include the mechanism for determining the regulation of BTP and processing aid as well as regulations that apply at the national and international levels.

This course discusses the understanding of bioactive components, their sources and roles in food ingredients, classification of food bioactive components and physicochemical properties of food bioactive components, biosynthesis of active components in plants, their pharmacological properties and their relation to the risk of cancer and arterial vessel diseases, as well as extraction, isolation, and characterization of food bioactive components.

Prasyarat: Mikrobiologi Pangan Lanjut. Mata kuliah ini membahas masalah keamanan pangan ditinjau dari segi mikrobiologi. Secara umum akan dibahas karakteristik dan faktor-faktor virulensi mikroba patogen, survival (ketahanan hidupnya) dalam pangan, mekanisme patogenesis, dan cara penyebarannya. Mata kuliah ini juga membahas metode deteksi patogen dalam pangan, studi epidemiologis kasus-kasus keracunan pangan oleh patogen atau metabolit yang dihasilkannya, serta manajemen keamanan pangan di tingkat pemerintah dan industri. Sifat fisiologi, genetika, dan toksin beberapa patogen yang penting dalam pangan serta penyakit yang ditimbulkannya serta pengendaliannya dalam pangan juga akan dibahas. Prerequisite: Advanced Food Microbiology. This course discusses food safety issues in terms of microbiology. In general, it will discuss the characteristics and virulence factors of pathogenic microbes, their survival in food, the mechanism of pathogenesis, and how they spread. The course also discusses detection methods of pathogens in food, epidemiological studies of cases of food poisoning by pathogens or their metabolites, as well as food safety management at government and industry levels. The physiology, genetics, and toxin properties of some important pathogens in food as well as the diseases they cause and their control in food will also be discussed.

Prerequisite: Basic Microbiology/Food/Industrial; Basic Biochemistry, Principles of Food Engineering. This course discusses the physiology of microbial cells and plant cells and their manipulation, both by conventional mutation (radiation and selection) and the latest (genetic engineering, cell fusion), to produce primary and secondary metabolites which are food additive products, such as organic acids, amino acids, flavors, food enzymes, and so on. This course also discusses controlled fermentation technology in an effort to produce these products with fermenters accompanied by the selection of appropriate fermentation techniques based on fermentation kinetics and off-line and continuous (on-line) control systems with biosensor applications. Several approaches towards biotechnology industrialization and biotechnology applications for food analysis are also discussed in this lecture.

This course discusses the factors that determine and influence the nutritional value of proteins, carbohydrates, fats, vitamins and minerals, both natural and due to food processing and storage. In addition to nutrients, it will also discuss non-nutrients that have an important role for health, such as food fiber and various other bioactive components. The evaluation methods can be chemical, microbiological, biochemical (enzymatic), or biological using animal models.

Prerequisite: Organic Chemistry or Food Chemistry. This course explains the terminology used in the field of flavor, human perception of aroma, and taste and the factors that contribute to flavor sensation. In addition, the course also explains the mechanism of formation of flavor components in food products, the composition, chemical and sensory characteristics of the components responsible for the flavor, including triggering and taste-modifying components and their analytical methods. It also briefly discusses flavor technologies and creations being developed in the flavor industry or the implementation of flavors in the food industry.

This course discusses the chemical composition of plantation products and their effect on the characteristics of processed products, various intrinsic components of plantation products, their chemical properties and their relationship with each other as well as identification, extraction and characterization.

This course discusses the theories and parameters underlying food storage: hydration and biophysical/hydrothermic characteristics, aspects of damage index, quality deviations (physical, biological, chemical-biochemical, microbiological/toxin) and food safety, as well as models for determining storability.

This course discusses model analysis in the drying process of agricultural products which includes water bonding, heat and material transfer, and models in the drying process with the emphasis of lecture discussion on model analysis, while practicum on research methodology. Lecture materials include water thermodynamics and water bonding, heat and water transfer, drying classification according to the principle of data properties of materials, various models of drying process analysis, and computer applications in drying analysis.

This course discusses the handling and transportation system of plant and animal food products with an emphasis on strategies to minimize losses and optimize product quality from harvesting to consumers. It also discusses physical and chemical handling procedures including harvesting, packaging and storage/warehousing systems, as well as preparation for fresh product marketing, transportation/transfer techniques that include the selection of transport equipment used as well as building and equipment design techniques, as well as safety and quality factors, inspection, and product standardization.

This course discusses in depth the physico-chemical properties of lipids and their role in functional properties in the food system. The chemistry of triglycerides, auto and thermal oxidation, antioxidants, heat-induced chemical reactions, principles and applications of polymorphism, stereochemical analysis, interesterification and hydrogenation, lipid fractionation and biotechnology of oils and fats are discussed. Discusses current lipid research in contexts such as separation and extraction by supercritical fluid methods and the use of instrumentation in lipid research.

This course discusses in depth the physico-chemical properties of carbohydrates and the role of their functional properties in foodstuffs, including monooligo and polysaccharides. The course also discusses the configuration, conformation, and rheology of polysaccharide structures in solutions and gels as well as thermal degradation, structural modification, physico-chemical and technological aspects of starch, as well as other polysaccharides and their interactions. This course also discusses cell wall polysaccharides, fibers and enzymes, and polysaccharides, especially pectin, alginate, carboxyl methyl cellulose, carrageenan, and honey.

This course discusses research and development of functional foods which include in vitro and in vivo tests to explore information about safety, efficacy, and biological mechanisms in the body. The course also discusses formulation and supplementation of bioactive food components for the development of functional food products, especially those based on local resources.

This course contains a breakdown of the biochemical reactions that occur in toxic compounds in metabolic cells in the human body starting from digestion, absorption, distribution, and accumulation. The impact of reactions that occur during the metabolic process on health is also discussed in detail and includes acute and chronic toxic doses. This course also discusses the body's defense system in removing foreign compounds (xenobiotics) from the body, its relationship with nutritional status, and the metabolic system as a whole. Examples of xenobiotic metabolic compounds will be emphasized on compounds derived from foodstuffs, both naturally derived and added materials and contamination.

This course discusses food nutrification methods which include amino acid and protein supplementation, complementation between two types of protein, dietary fat/oil nutrification, vitamin and mineral fortification, dietary fiber supplementation, as well as factors that affect both technical and non-technical.

This course discusses the methods of harvesting livestock products, handling after harvesting, introduction to the quality characteristics of livestock products, methods of storage and preservation, and ways to evaluate the results of storage and preservation.

This course discusses various forms of processed horticultural products (fruits and vegetables) in the form of traditional and modern food.

This course discusses a review of palm oil processing technology and its downstream industries in the context of optimizing utilization and providing added value as well as the principle of sustainable use of palm oil products and its downstream industries.

This course studies methods and techniques to maintain the quality and increase the value of cocoa, coffee, and tea products as well as the utilization of cocoa, coffee, and tea into various types of food products and forms of downstream industries.

This course discusses various types of sugar raw materials and processing technology as well as forms of food that use sugar as a raw material.

The thesis in the USU Master’s Program in Food Science is a local resource-based research in order to develop the application and innovation power of science and technology in the field of chemistry/microbiology/biochemistry/food process engineering.