Food Safety Analysis
Course Code
FA2011
Number of Credits
2
Semester
Course Type
Study Material
Study Material | Depth |
---|---|
Introduction, risk analysis, Food Additives, and food contamination | Expert |
Regulations and standards in the food sector | Expert |
Nutrient/proximate analysis and determination of calorie numbers | Expert |
Food additives analysis | Expert |
Contaminant analysis in food | Expert |
Microbial diseases, microbiological indicators of food safety, hazard analysis and critical point control, food protection | Expert |
Graduate Learning Outcomes (GLO) carried by the course
CPMK Code | Course Learning Outcomes Elements (CLO) |
---|---|
CPMK 1 | Able 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 2 | Able 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 3 | Able 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 4 | Able to explain the principles and analytical methods for food additives: preservatives, sweeteners, antioxidants, and dyes in food products |
CPMK 5 | Able to explain the principles and analytical methods of acrylic amides, mycotoxins, heavy metals, and Monochloropronanediol (MCPD) in food products |
CPMK 6 | Able 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