This course is an elective course related to the competency of being able to provide alternative solutions to various problems that arise in society, nation and state. This course discusses the concept of bioprocess technology in the food industry, halal knowledge in the food industry, and quality assurance in the food industry. The scope of the material is about the basic concept of bioprocess technology in the food industry, operational units in the food industry from raw material processing to packaging, clean concepts, disinfectants, cleanliness, halal, and quality assurance in the food industry. By taking this course, students are required to be able to determine product development strategies in the local food industry.

• Understand the processes involved in food production, including the selection, handling, and processing of raw materials.
• Comprehend the operation of food production units, packaging, storage, and process control from start to finish.

• Introduction

  • Overview of chemical and food process engineering
  • Importance of physical properties and process control in the food industry

• Physical Properties of Raw Materials

  • Understanding the physical properties of food raw materials
  • Impact of texture, moisture content, and other properties on processing

• Basic Concepts of Energy and Mass Transfer

  • Principles of energy and mass transfer in food processing
  • Applications in heat transfer, diffusion, and fluid flow

• Reaction Kinetics

  • Basics of reaction kinetics in food processing
  • Understanding the rate of chemical reactions and their control

• Process Control

  • Introduction to process control in food production
  • Techniques for regulating temperature, pressure, and other variables

• Mixing

  • Principles and techniques of mixing in food processing
  • Applications in uniformity and consistency of food products

• Filtration and Centrifugation

  • Principles of filtration and centrifugation in food separation processes
  • Applications in clarifying liquids and removing solids

• Extraction and Membrane Processes

  • Techniques for extracting bioactive compounds from food materials
  • Overview of membrane processes such as reverse osmosis and ultrafiltration

• Adsorption and Ion Exchange Column

  • Fundamentals of adsorption and ion exchange processes
  • Applications in purifying and refining food products

• Temperature Settings

  • Importance of temperature control in food processing
  • Effects of temperature on food quality, safety, and shelf life

• Drying

  • Principles and methods of drying in food preservation
  • Impact of drying techniques on food texture and nutritional value

• Preservation, Packaging, and Food Storage

  • Methods for preserving food (e.g., refrigeration, canning, pasteurization)
  • Packaging techniques to maintain food quality during storage

• Hygiene

  • Importance of hygiene in food production and processing
  • Best practices for maintaining cleanliness and preventing contamination

1. Zeki Berk, Food Process Engineering and Technology, Academic Press, Elsevier, 2009.
2. Anita Tull, Food Technology: An Introduction, Oxford University Press, 2002.
3. R. Paul Singh, R. Paul Singh, & Dennis R. Heldman, Introduction to Food Engineering.
4. P. G. Smith, Introduction to Food Process Engineering, Springer.
5. Romeo T. Toledo, Fundamentals of Food Process Engineering, Springer.