| Module designation | SEDC6049 Food Chemistry |
| Semester(s) in which the module is taught | 5th Semester and 7th Semester |
| Person responsible for the module | Prof. Dr. Abdul Gani, M.Si |
| Language | Indonesian, |
| Relation to curriculum | Elective Course |
| Teaching methods | Lecture, small group discussion, recitation, and case study |
| Workload (incl. contact hours, self-study hours) | 2 x 45 hours per semester, comprising: 100 minutes lecture and discussion per week120 minutes structured task per week120 minutes independent learning per week |
| Credit points | 2 SKS = 3.34 ECTS |
| Required and recommended prerequisites for joining the module | no prerequisites |
| Module objectives/intended learning outcomes | After actively participating in the lectures, students are able to analyze chemical compounds classified as food and non-food materials based on their types, characteristics, uses, and sources, so that they can apply this knowledge to properly maintain their availability.After actively participating in the lectures, students are able to analyze chemical compounds classified as food additives, including colorants, flavoring agents, additives, and toxic substances, so that they can make appropriate decisions regarding their use. |
| Content | This course provides an in-depth discussion of both natural and synthetic chemical compounds related to food materials, including water, ice, lipids, proteins, carbohydrates, vitamins, and minerals — covering their sources, types, functions, and the effects of their deficiency or excess. In addition, the course also discusses food additives, including food colorants, flavoring agents, food additives, and toxic substances found in food. |
| Exam and Assesment formats | Case Method, Quiz, Recitation, Midterm Test, Final Test. |
| Study and examination requirements | Case Method 20%Quiz 20%Midterm Test 20%Final Test 40% |
| Recommended literature | Owen R. Fennema. 1996. Food Chemistry. Third edition. New York: Marcel Dekker 2. John M. deMan. 1997. Kimia Makanan. Edisi kedua. (Terjemahan Kosasih Padmawinata). Bandung: ITB Press 3. F. G. Winarno. 1997. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama 4. Anton Aprianto, Dedi Fardiaz, Ni Luh Puspitasari, Sedarnawati, dan Slamet Budiyanto. 1989. Petunjuk Laboratorium: Analisis Pangan. Bogor: PAU Pangan dan Gizi IPBSumber lain yang relevan |
| Date of last amendment | August 12, 2024 |