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Food Science Graduate Program at Bogor Agricultural University

Explore the Department of Food Science and Technology at Bogor Agricultural University offering undergraduate and postgraduate programs in food technology and science. Learn about the curriculum, international academic programs, research topics, and collaborations.

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Food Science Graduate Program at Bogor Agricultural University

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  1. Department of Food Science and TechnologyFaculty of Agricultural Engineering and TechnologyBogor Agricultural University Welcome to…

  2. Department of Food Science and Technology • Established in 1981: Dept of Food Technology and Human Nutrition • 2005: Dept of Food Science and Technology • Berdirisejak 1981

  3. Department of Food Science and Technology • Undergraduate Program of Food Technology • Post Graduate Program of Food Science • Master Program • Doctorate Program • Professional Master of Food Technology Total student body ~ 500 Total alumni ~3500

  4. Curriculum of Undergraduate Program has been revised to meet: Core Competencies in Food Technology • Designed by adopting the IFT minimum requirement and considering stakeholderinputs • Food Chemistry and Analysis • Food Safety and Microbiology • Food Processing and Engineering • Applied Food Science • Success Skill

  5. Course Composition

  6. IFT Core Competence The competency of the graduates is designed to meet the minimum core competences recommended by IFT, covering • Food Chemistry and Analysis • Food Safety and Microbiology • Food Processing & Engineering • Applied Food Science • Success Skills

  7. 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.

  8. 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.

  9. Food Science Study Program Graduate School Bogor Agricultural University Department of Food Science and Technology Faculty of Agricultural Technology Bogor Agricultural University

  10. Definition of Food Science 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)

  11. FSSP VISION To be internationally recognizedgraduate programsin food science and be atrendsetter 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.

  12. Faculty members : 33 (13 Professors, 20 PhDs)Registered (active) students : Master : 80 (1 international students) Doctor : 43 Faculty Members and Students

  13. Number of Incoming Students 30 27 26 22 22 Number of students 15 9 7 7 3 MS students year Dr students

  14. Curriculum for Master Program

  15. Curriculum for Master Program (cont)

  16. 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

  17. Four Laboratories Food Biochemistry and Nutrition Food Chemistry Food Microbiology FST Food Process Engineering

  18. 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

  19. 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

  20. Proposed Scheme for Master ProgramIPB-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

  21. 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

  22. Illustration : Master Program in Food ScienceIPB-with Université de Rennes

  23. Proposed Collaboration with Göettingen 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

  24. 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)

  25. 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

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