Applied Chemistry Course

Study and understanding of food chemical compounds in the field of Culinary Affairs which includes practical problem solving and increasing understanding of food ingredient analysis, taste and aroma development in food products. Learning is carried out using discussion methods, presentations and practice solving example problems. Some of the components that may be covered in this course are; Basic chemistry, food ingredients and chemical composition, chemical reactions in cooking, and chemical analysis in culinary arts.

PLO-6
Mampu merancang, melaksanakan, menganalisis dan mengimplentasikan hasil penelitian dalam bidang pendidikan Tata Boga

PO-1
Menguasai konsep di bidang kimia pangan terkait struktur, sifat, komposisi dan perubahan kimia yang terjadi selama pengolahan, dan penyimpanan.

PO-2
Memahami reaksi kimia utama yang membatasi umur simpan makanan.

PO-3
Mampu mengaplikasikan pengetahuan di bidang kimia pangan yang diperoleh, serta mempunyai inisiatif dalam mengedukasi masyarakat di bidang pangan.