FOOD SCIENCE & TECHNOLOGY

R. Baskara Katri Anandito, S.TP., MP.

• Food science is the applied science devoted to the study of food.

• The Institute of Food Technologists defines it as "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.“

• Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with panels or potential consumers, as well as microbiological and chemical testing.

• Food science is a highly interdisciplinary field. It incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry.

FOOD SCIENCE & TECHNOLOGY

Food Safety

Food Microbiology

Food Preservation

Food Engineering

Product Development

Sensory Analysis

Food Chemistry

Food Packaging

Food Nutrition

Food Fortification

Food Shelf-life

Food StorageFood Rheology

• Secara garis besar, ruang lingkup Ilmu & Teknologi Pangan terdiri dari :

1. Kimia & Biokimia Pangan

2. Mikrobiologi Pangan

3. Gizi

4. Rekayasa Proses Pengolahan Pangan

5. Manajemen Industri Pangan

Kimia & Biokimia Pangan (Food chemistry & biochemistry)

• Mempelajari sifat-sifat kimia dan biokimia dari bahan pangan, perubahannya dalam proses pengolahan, serta interaksi antara komponen-komponen penyusun bahan pangan

• Komponen-komponen penyusun bahan pangan : air, karbohidrat, protein, lemak, mineral, vitamin, enzim, bahan tambahan pangan (food aditives), flavor pangan, dan zat warna (color)

Mikrobiologi Pangan (food microbiology)

• Mempelajari sifat-sifat & penggunaan mikroorganisme dalam pengolahan pangan termasuk proses pengolahan yang melibatkan mikroorganisme serta enzim

• Proses yang melibatkan mikroorganisme antara lain : pembuatan tempe, yoghurt, keju, wine, MSG (mono sodium glutamat), kecap ikan, produksi enzim, nata de coco, dsb.

Gizi (Food Nutrition)

• Mempelajari komponen-komponen gizi dalam bahan pangan, perubahannya selama proses pengolahan, teknik fortifikasi (penambahan zat gizi), perhitungan AKG (angka kecukupan gizi), senyawa-senyawa fungsional (antioksidan, anti kanker, anti aging, dsb), zat-zat anti gizi, penyusunan diet, dsb

Rekayasa Proses (Food Engineering)

• Mempelajari prinsip-prinsip fisika dalam pengolahan pangan (satuan operasi), teknologi pengemasan pangan, penentuan umur simpan (shelf-life), perancangan pabrik pangan, perancangan alat / mesin pengolahan, desain proses, pengelolaan limbah

• Satuan Operasi : pengeringan, pendinginan, proses thermal, material handling, evaporasi, destilasi, ekstraksi, pengecilan ukuran, mechanical separation, kinetika, kristalisasi, dsb

Manajemen Industri Pangan

• Mempelajari dasar-dasar manajemen, manajemen pemasaran pangan, quality control, manajemen mutu, HACCP, GMP, ISO, riset operasi, dll