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Faculty of Agricultural technology and Engineering;  Bogor Agricultural University
Bahasa Indonesia
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E-Learning Program

“Food Processing Technology Based on Tropical Resources”

Why Tropical Resources?

Indonesia is a tropical country, which is rich in indigenous food resources. It becomes the uniqueness and the strength of the country to develop various food product based on tropical indigenous resources. Indonesia has various traditionally and modernly processed fermented foods, such as tempe (a popular soybean-based fermented food), soy sauce or soy ketchup, and fermented cassava. Tempe, for example, is not only popular in Indonesia but also has been well known in other countries (Japan, China, United States, and Europe). Indonesia is also rich in various locally non-fermented food products, such as noodles, breakfast cereal, ready to drink products, etc, that have been part of Indonesian daily foods.

The Department of Food Science and Technology – Bogor Agricultural University has a strong link and collaboration with government institution and private sector to conduct various researches in the development of food processing technology based on tropical indigenous resources, such as sweet potato flake, corn noodles, instant corn rice, sweet potato baked foods, etc. Some of the developed processing technology have been disseminated and adopted for commercialization by food industries in country. The strength of our locally-based research has also enriched the curriculum of food science and technology in both undergraduate and postgraduate program.

Our Department has developed food processing technology courses based on tropical food resources. In addition, the course related to HACCP principles with the case study on tropical food products are also offered. We would like to invite local/international students and  others  to join this this e-learning program.

E-Learning Courses

We offer three e-learning courses as follow:

  • Tropical Fermented Foods

This course covers fermentation technology of tropical food resources from vegetables, fruits, cereals, pulses, tubers, meat, fish, milk, etc, focusing fermented food products from Indonesia. The course also covers the change of microbiological, chemical and biochemical during fermentation process, preparation of starter culture traditionally. Some topics will be enriched with research findings (processing technology and health functionality). There are 13 course topics to be completed in 14 weeks.

Course Instructors: Dr. Lilis Nuraida and Dr. Ratih Dewanti-Hariyadi (Food Microbiology Laboratory, Department of Food Science and Technology, IPB)

  • Tropical Indigenous Food Processing

This course covers the principle of food processing technology of non-fermented foods products, especially based on tropical indigineous resources. Traditionally processing technology (drying, thermal processing, frying, extrusion, and baking based) of various Indonessian food products will be discussed. Some topics will be enriched with research findings (processing technology and health functionality). There are 8 course topics to be completed in 14 weeks.

Course Instructors: Dr. Dede R. Adawiyah and Dr. Eko Hari Purnomo (Food Process Engineering Laboratory, Department of Food Science and Technology, IPB)

  • HACCP for Food Industries

This course aims to enable students to design a HACCP plan to be implemented in food industries by following the 12 steps HACCP as defined by the Codex Alimentarius Commission

Course Instructors: Dr. Ratih Dewanti, Prof. Betty S.L Jenie, Ir. Sutrisno Koswara,  Antung Sima, MSc (Food Microbiology Laboratory, Department of Food Science and Technology, IPB)

Who Eligible to Joint in this e-learning Course?

Undegraduate or postgraduate students with background of food science, technology, nutrition and bioscience are eligible to join in this course. This online courses are also open for teachers in high schools or lecturers in universities.

How to acces the e-learning course?

You have to register formally to our system and follow the instruction in our Course Management System at TropEdu. The course instructors will guide you to study the course materials through ansyncronized or syncronized system. The course materials will be available in form of html format, handout (pdf file), audio visual (instructor explanation), and short video. Registered students will have user ID and password to access the course materials. The post-test will be available for each topic to assess the learning outcomes.

The e-learning course in HACCP for Food Industries will also be available in LMS of MoniQA website (www.moniQA.org).

How to Enroll in this e-Learning Program?

You may enroll the online courses through our online registration system. Visit our website at http://itp.fateta.ipb.ac.id, fill and and submit the registration form. The registration form can also be printed and faxed to 62-251-8624546 or e-mailed to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

How does it cost?

Each course will cost US$ 150.

When you can Join this Program?

The program will be commenced in March 2009. You may join in this online course anytime.

Further Information

Administration Office of Distance Learning Program, Department of Food Science and Technology, IPB). 
E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it ,
Fax/phone: 62-251-8624546

Last Updated ( Friday, 22 January 2010 )
 
   
 
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