Food Ingredient Studies Course

This course provides students with the ability to study food ingredients including: Global, Regional and National Issues related to food ingredients, Development of Food Science and Technology (post-harvest, production/processing, evaluation and follow-up), Guidelines for the Study of Raw Materials and Food Additives; Variety of Food Crops, Characteristics, Potential and Industrial Prospects, standards and quality of food ingredients; Development of food ingredients and processed products in the global era (field of study of value-added product engineering or innovation and food business); and Functional Food Solutions for Healthy Food Consumption (Food and Nutrition, Functional Food, Food Additives and Toxicology, Safe and Halal Food, Nutritional Evaluation in Processing). This course also gives students the ability to review relevant, reputable scientific articles, present them, and use them as material for paper citations (UTS) and scientific articles submitted to reputable journals (UAS).

• PLO-6
  Bekerja sama dan memiliki kepekaan social serta kepedulian terhadap masyarakat dan lingkungan
• PLO-9
  Mampu menyelaraskan kurikulum S2 Pendidikan Teknologi Kejuruan yang relevan dengan tuntutan perkembangan industri global.
• PLO-12
  Memiliki pengetahuan yang komprehensif sehingga dapat menyelesaikan permasalahan kompleks yang khas di program S2 Pendidikan teknologi kejuruan dan mengikuti kaidah penulisan ilmiah

PO-1
Mampu mengkaji Isu Global, Regional, dan Nasional terkait dengan bahan pangan

PO-2
Mampu mengkaji perkembangan Ilmu dan Teknologi Pangan (bidang pasca panen, produksi/pengolahan, evaluasi dan tindak lanjut),

PO-3
Mampu menelaah pedoman Pengkajian Bahan Baku dan Bahan Tambahan Pangan

PO-4
Mampu mengkaji Ragam Tanaman Pangan, Karakteristik, Potensi dan Prospek industri, standar dan mutu bahan pangan

PO-5
Mampu mengkaji Pengembangan bahan pangan dan Produk Olahan di era Global (Bidang kajian Rekayasa atau Inovasi Produk yang bernilai tambah dan bisnis pangan)

PO-6
Mampu mengkaji pangan fungsional solusi konsumsi makanan sehat (Pangan dan Gizi, Pangan Fungsional, Food Additive dan Toksikologi, Pangan Aman dan Halal, Evaluasi Gizi dalam Pengolahan)

PO-7
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