Course Module
Department of Agricultural Engineering Faculty of Agricultural Technology Universitas Brawijaya
Module name Food Chemistry
Module level Undergraduate program
Code TPO62003
Subtitle -
Courses -
Semester(s) 2
Person responsible for the module
Lecturer 1) Prof. Dr. Ir. Simon Bambang Widjanarko, M.App.Sc 2) Angky Wahyu Putranto, STP, MP
Language Bahasa Indonesia, English Relation to
curriculum
Compulsory/elective Type of teaching,
contact hours
Contact hours and class size separately for each teaching method:
lecture, lesson, practical, project, seminar etc.
Workload
Credit points 2 SKS / 3,4 ECTS Requirements
according to the examination regulations
-
Recommended prerequisites
- Module
objectives/intended learning outcomes
ILO-1: Demonstrate basic knowledge of mathematics and natural sciences in applying engineering principles to identify and solve contemporary problems related to the bioprocess field.
ILO-2: Formulate and implement the conversion process of biological materials into bio-based materials that have added value, both in the aspects of food, feed, fuel, pharmaceuticals, nutrition, biomaterials and biochemistry
ILO-3: Design biological reactions and bioreactors including raw materials, instrumentation, control and modeling
Objectives
Knowledge:
Skills:
Competences:
Content Lectures:
1) Introduction (CLO-1)
2) Food science and food technology (CLO -1) 3) Protein (CLO -2)
4) Fat (CLO -2)
5) Antioxidant (CLO-2)
6) Water in food (CLO-2, CLO-3) 7) Carbohydrates (CLO-2, CLO-3) 8) Pigment (CLO-2)
9) Vitamins (CLO-2) 10)Mineral (CLO-2) Study and
examination requirements and forms of
examination
1. Midterm exam 2. Final term exam 3. Assignment 4. Group assignment
5. Laboratory Practice Report 6. Laboratory Practice Final Exam How to score:
Midterm Exam(1-5) = 50%
Final Exam (1-4) = 35%
Assignment = 10%
Quiz = 5%
A : 80 < Final Score ≤ 100 B+ : 75 < Final Score ≤ 80 B : 69 < Final Score ≤ 75 C+ : 60 < Final Score ≤ 69 C : 55 < Final Score ≤ 60 D : 50 < Final Score ≤ 55 D+ : 44 < Final Score ≤ 50 E : 0 < Final Score ≤ 44
Media employed Class, Online learning system (Zoom and Google Classroom)
Reading list 1) Deman, J., 1999, Principles of Food Chemistry 3rd ed , Aspen 2) Fennema O., 1996, Food Chemistry, CRC Press
