KULIAH TAMU/GUEST LECTURE
- 27 April 2022: Professor Indrawati Oey (https://www.otago.ac.nz/food-science/staff/otago081290.html) – Use of Non Thermal Processing Technologies for Sustainable Food Production
- STEFANUS INDRAYANA -Business Ethic and Sustainability 17 Oct 2020
- Suseno H Purnomo – ETIKA PROFESI & BUSINESS ETHICS DES 2018
- Deffi Ayu Puspitasari, PhD. CARBON EMISSION IN FOOD SYSTEM – 2019
- BAMBANG SUMARYANTO-Business Ethics-PS TPN-IPB-2017
- MARDI WU -Professional Ethics–2016
- SUWIDI TONO – Diskusi ttg KORUPSI- Program Studi TPN – Pasca-Sarjana IPB – 2016
Mata Kuliah Pengantar Teknologi Pangan (ITP200)
- Kuliah 9 Fenomena Transfer-2015
- Kuliah 10b Ekstraksi-2015
- Kuliah 11a Pengolahan Suhu Tinggi-2015
- Kuliah 11b Pengolahan Suhu Rendah-2015
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- Baca juga Teknologi Pembekuan Pangan
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- Kuliah12a Mutu Pangan-2015
- Baca juga Food Quality: the Wise Choice
- Baca juga Ancaman Serius Pemalsuan Pangan
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Mata Kuliah Principles of Food Processing (ITP231)
Bahan Diskusi/Handout tambahan
- Handout 1 ITP231-Post harvest handling-Minggu Pertama-PHA-Tambahan
- Handout 2 ITP231- Minimal Processing-Ringkasan & Tambahan
- Handouts-Tambahan-Food Canning ITP231-pha
- Bacaan untuk Pengeringan:
Food Regulation (TPN 1203)
- Week-2-TPN1203-Food Law (Eng) 2022
- READ: Food Law – Law 18, 2012
- Handouts TPN11203. Week#3- Overview of GR 86 (2019) on Food Safety
- Introduction to “Codex Alimentarius Commission” – Purwiyatno Hariyadi
- Please Refer to: UNDERSTANDING CODEX – 2018 (Food and Agriculture Organization of the United Nations and World Health Organization Rome 2018, http://www.fao.org/3/CA1176EN/ca1176en.pdf)
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Mata Kuliah Prinsip Teknik Pangan (ITP330)
- ITP330 Freezing of Foods 2020 – PHA
- ITP330-Catatan Kuliah-Psikrometrika
- ITP330-Emerging New Food Processing Technology
- Resources for ITP330: Unit Operations in Food Processing – R. L. Earle
- Resources for ITP330: Resources for ITP330: Explore Food Engineering (R Paul Singh)
- Prinsip Teknik Pangan (ITP330)
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Mata Kuliah Etika Profesi (TPN502) untuk Magister Teknologi Pangan 2022
- Minggu#1-TPN1502 – Pendahuluan-Etika Profesi-2022-PHA
- Minggu#2-TPN1502 – Profesi (& Profesional) -Etika Profesi-2022-PHA
- Minggu#3&4 -TPN1502 – Kode Etik Profesi-Etika Profesi-2022-PHA
- Minggu#5 -TPN1502 – KODE ETIK PATPI-2022-PHA
ARSIP TPN502
- Week 1-2021-Handouts-TPN502-Pendahuluan
- Week 2-2021-Handouts-TPN502-Profesi
- week 3&4- 2021- Handouts-TPN502-Kode Etik Profesi
- week 9-2021- Food for Thought-Food Ethics & Food Security
- Food Ethics – Food is more than what is on your plates
- TPN502-week 1 – lecture 1& 2-2020
- TPN502-week2 – lecture 3& 4-2020
- TPN502-week3-OPERATIONALIZING ETHICS IN BUSINESS SETTINGS
- TPN502-week4-Plagiarism & Ethical Issues
- TPN502-week7-Indrayana-Business Ethic and Sustainability 17 Oct 2020
- ITP504-BUKU KODE ETIK Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI)
- ITP504-Leadership & Ethics (Dr Imam Suseno)
- ITP504- Perusahaan dan Lingkungannya (Dr Imam Suseno)
- ITP504-Presentasi SUWIDI TONO untuk MPTP – Pasca-Sarjana IPB
- ITP504–Professional Ethics-DR Mardi WU-2016
- ITP504-14-WRAP UP-Etika Profesi-PHA
- What is Food Ethics?
- Food Ethics Council
- Ethics in Food and Agriculture
- Professional Ethics | ethics-t.iit.edu
- Teaching Ethics for Research, Scholarship, & Practice
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IPN503
2021 –> cek
(ARSIP)
- ITP530-iNTRO-2017
- Homework – 2017-Steady and Unsteady Heat transfer – ABS
- ITP530 – Kinetic of food quality changes during processing and storage
- Homework – Kinetika-PHA- ITP530 2017
- BACA: ITP530-Introduction-Feeding the World Today and Tomorrow-IFT Scientific Review
- ITP530-Thermal Processing-2015-handouts
- Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
- ITP530-Refrigeration-PHA-2015
- ITP530-PEMBEKUAN PANGAN_PHA_2015
- ITP530-2015-Psychrometrics
- ITP530-Pengeringan/Dehydration
- ITP530-Kuliah 1b&2-RHEOLOGI-Fluida-2014
- Lebih jauh tentang Food Rheology –> Kunjungi James Steffe | BAE – College of Engineering, Michigan State University
- ITP530-Rekayasa Proses untuk Nilai Tambah dan Keamanan Pangan- Menuju Ketahanan Pangan Mandiri dan Berdaulat – AIPI – 2013
- ITP530-2-REOLOGI-Fluida-2013
- Rheological Methods in Food Process Engineering –> STEFFE Rheology Book
- ITP530- Aplikasi Kinetika untuk Pendugaan Masa Simpan Produk Pangan
- ITP530-Refrigeration-2016
- 2016-ITP530-Freezing of Foods
- Teknologi Pembekuan Pangan-FOODREVIEW-Vol II-no 7-July 2007
- Freeze Drying Technology-FOODREVIEW-vol-viii-no-2-feb-2013-p52-57
- Pengering Drum: Cocok untuk Pengembangan Produk Bubur Instan
- Bahan kuliah lainnya–> ITP 530 Rekayasa Proses Pangan
- Please check this out –> Food Engineering R Paul Singh
- Fluids Food-1-handouts
- Fluids Food-2-Transportation – Handout
- Heat Transfer in food processing-handouts
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Mata Kuliah Metodologi Penelitian Ilmu Pangan (IPN505)
2021
- Handouts-2021-Week3 -STE(A)M & FST (Sept 1, 2021)
- Tugas Individu (2 Sept 2021): Esai – Innovasi bidang STE(A)M untuk Pangan Masa Dengan. Untuk Esai, silakan cek: https://student.unsw.edu.au/essay-writing-basics – Handouts-IPN505-2021-Tugas Menulis Esai -week 3 b
- Handouts week 4-IPN 505-Karakteristik Saintis & Etika Peneliti(an)-pha-2021
- Week 4 (8 Sept 2021): Baca juga : Ethics of Science and Technology (https://en.unesco.org/themes/ethics-science-and-technology)
- Tugas ITP5o5 (Kelompok): Sesuai dengan kelompok yang sdh terbentuk, masing-masing kelompokmemilih “Case Study” pada buku “On Being Scientist- NAS (https://www.nap.edu/catalog/12192/on-being-a-scientist-a-guide-to-responsible-conduct-in)”. Lakukan diskusi diantara anggota masing-masing kelompok tsb; dan buat pandangan Anda (Kelompok Anda) mengenai “case study” tsb. Koordinasikan di kelas; sehingga masing-masing kelompok memilih “case study” yang BERBEDA. Pandangan Anda (kelompok Anda) tsb, dalam bentuk tertulis (2-3 halaman) dikumpulkan ke Koord kelas ITP505 (minggu ke-6) dan dipresentasikan (per kelompok, 8 menit) pada minggu ke 7.
Arsip/Bahan/Handout Lama (IPN505):
- IPN505-Food Science Research-2018-handouts
- Kuliah IPN505-Ciri2 Scientists- PHA-Handouts
- Kuliah IPN505-2015-Disain Riset-PHA
- Kuliah-ITP505-Menulis Ilmiah-Jurnal-PHA
- Kuliah-ITP505-Presentasi Sukses-PHA
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Mata Kuliah ANALISIS PANGAN (ITP506)
- ITP506- Analysis of Food Texture – PHA 2020 -Handouts
- ITP506-Analisis Sifat Termal Pangan -PHA 2020-handouts
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Mata Kuliah Isu Mutakhir Industri Pangan (Current Issues in Food Industry) – TPN601
TPN601 (Tahn 2022)
- BACAAN UTAMA :
- HANDOUTS:
Mahasiswa TPN601-Menulis di Media (2022)
- Ratih Kumala Dewi: Peduli Label Halal Saat Berbelanja Secara Daring
- Nurul Ikka Sekarda: Logo-pilihan-lebih-sehat-pada-kemasan-pangan-masih-menjadi-tantangan-industri
- Sentani Chasfila: Menakar-potensi-biji-durian-sebagai-solusi-masalah-sampah-plastik
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Hana Iswahyuni: Pro-kontra-pangan-rekayasa-genetika-yang-beredar-di-masyarakat
- Melania Febriana Kumarga: Potensi-melimpah-daun-kelor-untuk-cegah-stunting-anak
- Evi Mardiastuty S: Food-estate-di-tengah-pandemi-covid-19
- Andrian Ibnu F: Mengenal-teknologi-sterilisasi-plasma-dingin-pada-pangan
- Prinia Pamungkasany: Alternatif-teknologi-pengolahan-susu-gunakan-teknologi-pulsed-electric-field-atau-susu-listrik.
- Handika Permadi: Teknologi-ultrasonik-untuk-pengolahan-susu-segar-menurut-handika-permadi
- Tiara Anjarsari Nurul Utami: Food-fingerprint-untuk-memastikan-keaslian-produk-pangan
- Febby Barita Lumban Tobing : Dampak-food-waste-dan-cara-menanggulanginya
- Andi Arisandhy: Dampak-pandemi-covid-19-terhadap-status-gizi-balita
- Idrus Kadir: Mengenal-zat-anti-gizi-pangan
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Salsabila Safira Frido: Deteksi-alergen-pangan-dengan-nanobiosensor
- Rika Novita Rostikawati: Perkembangan Regulasi Pangan di Berbagai Negara Terkait Teknologi Nano
- Andri wahyuni: Apa-itu-protein-sel-tunggal
- Sherly Panuju: Mengenal-digliserida-si-lemak-kaya-manfaat
- Padma Rizki D A Arsyad: Mengenal-logo-produk-perikanan-berkelanjutan
- Yulius Damara D Putra: Tantangan-kemasan-pangan-ramah-lingkungan-dengan-regulasi-di-indonesia
- Sofia Malik: Analog-seafood-dari-protein-nabati
Silakan baca juga bahan2 TPN601 (thn 2021) di bawah ini:
TPN601 (Thn 2021):
- TPN601-Handouts-Peranan Teknologi dalam Menjawab Kebutuhan & Tantangan Industri Pangan-PHA 2021
- TPN601-Ekivalensi Proses Termal — OPTIMASI – handouts
- TPN601- Ekuivalensi Proses Pasteurisasi -handouts
- TPN601-Trend & issues on requirements for Alternative Processing Technologies
- TPN601 – 2021-Teknologi Alternatif dan Ekivalensinya dengan Teknologi Proses Termal – handouts
- TPN601 – 2021-Konsep FSO & Optimasi Proses Termal Susu – handouts
Bacaan TPN601 (Thn 2021):
- TPN601-Food Safety Objective (FSO) for for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods
- TPN601 – REQUISITE SCIENTIFIC PARAMETERS FOR ESTABLISHING THE EQUIVALENCE OF ALTERNATIVE METHODS OF PASTEURIZATION
- ITP506-Covid-19 dan Industri Pangan – PHA 2020
- ITP506-WRAP UP-2020- Tantangan, Peluang dan Kebutuhan Teknologi Pangan
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Mata Kuliah ITP602 (2020)
-
Sumber Belajar: Regulatory Impact Analysis – OECD
- Minggu 1-2020: Analisis Dampak Regulasi-TPN602-1-Pendahuluan-Purwiyatno Hariyadi
- Minggu 2-2020: Analisis Dampak Regulasi-TPN602-2-Langkah-Langkah ADR-Purwiyatno Hariyadi
- Minggu 3-2020: ADR & Critical Review at Codex System-TPN602--Purwiyatno Hariyadi
- Minggu 4-2020: Analisis Dampak Regulasi – TPN602-Ekonomi Keamanan Pangan-Purwiyatno Hariyadi
- Minggu 5-6-2020: Approach of Managing Risk of Food Contaminants -ALARA-ALOP-Purwiyatno Hariyadi
Catatan untuk ITP/TPN602:
- ITP602-2017-Kuliah 1 & 2 – Introduction
- ITP602-Kuliah 3-EKONOMI KEAMANAN PANGAN 2017-PHA
- ITP602-Analisis Resiko-Regulatory Impact Assessment-RIA 2017 – Prof Nuri Andarwulan
- ITP602-RIA-MAXIMUM USE LEVEL-Prod Nuri Andarwulan
- ITP602-RIA Pemanis-Prof Winiati P Rahayu
- ITP602-RIA PBKP-Prof Winiati P Rahayu
- ITP602-RIA & CODEX Overview 2017
- ITP602-WRAP UP-Analisis Dampak Regulasi
- CONTOH ACUAN – ITP602-RIA – EFSA – Better Regulation – Toolbox
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Mata Kuliah ITP701 (2020)
- IPN701-Minggu 1- Pendahuluan _ Ilmu Pangan Lanjut – 2020
- ITP701-2020-Feeding the World Today and Tomorrow
- IPN701-Minggu 5-6-7-Pembahasan tentang phenomena perubahan dalam bahan pangan, serta kuantifikasinya
- NAN-Spectral characteristic-kuliah IPN Lanjut
- NAN-Food authentication – IPN Lanjut 2020
- ITP701-WRAP UP -TREN TEKNOLOGI -Food engineering – Purwiyatno Hariyadi
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Mata Kuliah IPN731 (Thermal Processing of Foods/Proses Termal)
2022-
- Handout 1-IPN1731-Purwiyatno Hariyadi
- Handout 2-IPN1731-Purwiyatno Hariyadi
- Handout 3-4 -IPN1731-Purwiyatno Hariyadi
- Handouts-IPN1731-Catatan ttg Metode Formula (Hariyadi, P. 2018)
- IPN1731-Evaluation-and-Definition-of-Potentially-Hazardous-Foods – IFT-USFDA
- IPN1731- Food Safety Objective (FSO) for for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods
2021
- Handouts-IPN731-Thermal Processing of Foods – week 1
- Handouts-IPN731-Potentially Hazardous Foods – week 2
- Handouts-IPN731-Kinetika + Perhitungan Kecukupan Panas Umum – week 3
- Handouts-IPN731-Kinetika + Perhitungan Kecukupan Panas Umum – week 3 – Supplement
- Handouts-IPN731-Kinetika + Perhitungan Kecukupan Panas Umum – week 4
- Baca Juga:
- IPN731-Teknologi Alternatif dan Ekivalensinya dengan Teknologi Proses Termal
Old Files (IPN731)
- IPN 731 Thermal Processing of Foods (Bahan-Bahan Kuliah ITP 730)
- IPN731-Kinetics of Microbial Inactivation for Alternative Food Processing … – FDA
- IPN731 – REQUISITE SCIENTIFIC PARAMETERS FOR ESTABLISHING THE EQUIVALENCE OF ALTERNATIVE METHODS OF PASTEURIZATION
- IPN731-PRINSIP PERHITUNGAN KECUKUPAN PANAS-Metoda Umum-2018-ppt
- IPN731-Kecukupan Panas – Metode Formula-1
- IPN731-Kecukupan Panas – Metode Formula-2-Broken Heating Curve
- IPN731-CODE OF HYGIENIC PRACTICE FOR LOW AND ACIDIFIED LOW ACID CANNED FOODS
- IPN731 (was ITP730)-Retort-instrumentasi
- IPN731 (was ITP730)-Prinsip-Prinsip Pengoperasian retort
- IPN731 (was ITP730)-Prinsip-Prinsip Pengoperasian retort
- IPN731 (was ITP730)-Kecukupan Panas
- IPN731 (was ITP 730)_Pengendalian steril komersial_2016-Prof DR Ratih Dewanti-Hariyadi
- IPN731 (was ITP730)-Ekivalensi Proses Termal — OPTIMASI
- IPN731 (was ITP730)-Ekivalensi -2- Equivalance of Thermal Processing
- IPN731 (was ITP730)-Ekivalensi – 3- Alternative Processing technology Eqivalent to Thermal Processing
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Mata Kuliah Internasionalisasi Perguruan Tinggi (IPT) – MM Pendidikan Tinggi/ Master of Management in Higher Education – MB IPB – Bogor)
- IPT-SB-PHA-1- Jaringan, kemitraan dan kerjasama internasional menuju internasionalisasi 2016-2017 [2019]
- IPT-SB-PHA-2-Toward the World Class University – [2019]
- PH-IPT-Jaringan, Kemitraan dan Kerjasama Internasional menuju Internasionalisasi PT
- PH-IPT-University Ranking
- PH-IPT-World Class University
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FASStrack Asia: The Summer School 2014 – FASS – Faculty of Arts & Social Science, NUS -FST2203-Food Commodities in Indonesia (23 June to 25 July 2014)
(http://www.fas.nus.edu.sg/fasstrack/FASS%20%E2%80%93%20Faculty%20of%20Arts%20and%20Social%20Sciences,%20NUS_files/Academic%20syllabi/FST2203_syllabus_fieldtrip.pdf).