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Food Safety Analysis

Course Code

FA2011

Number of Credits

2

Semester

Course Type

Study Material

Study MaterialDepth
Introduction, risk analysis, Food Additives, and food contaminationExpert
Regulations and standards in the food sectorExpert
Nutrient/proximate analysis and determination of calorie numbersExpert
Food additives analysisExpert
Contaminant analysis in foodExpert
Microbial diseases, microbiological indicators of food safety, hazard analysis and critical point control, food protectionExpert

Graduate Learning Outcomes (GLO) carried by the course

CPMK CodeCourse Learning Outcomes Elements (CLO)
CPMK 1Able to explain the concepts and principles of risk analysis in food safety evaluation and be able to explain examples of risk analysis applications in the safety evaluation of food additives and food contaminants
CPMK 2Able to explain the regulation of food additives according to international standards, as well as differentiate the regulations applied in Indonesia, regional, and other countries.
CPMK 3Able to explain the method of determining fat, protein, and carbohydrates in food products and able to calculate the calorie value in food products based on fat, protein, and carbohydrates determination results
CPMK 4Able to explain the principles and analytical methods for food additives: preservatives, sweeteners, antioxidants, and dyes in food products
CPMK 5Able to explain the principles and analytical methods of acrylic amides, mycotoxins, heavy metals, and Monochloropronanediol (MCPD) in food products
CPMK 6Able to recognize various diseases caused by microbes, explain various analytical methods for microbial identification, explain the requirements and principles of hazard analysis and critical point control.

Learning Method

  • Lecture, discussion, individual/group assignment

Learning Modality

  • Lecture slide/video, assignment topic

Assessment Methods

  • Written exam, assignment/ presentation