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Departemen Ilmu Pangan dan Bioteknologi UB
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Menu   ≡ ╳
  • Home
  • Profile
    • History
    • Vision and Mission
    • Organization
    • Achievements
    • Strategic Plan
    • Lecturers Profile
    • Administration Staff
    • Collaborations
  • Academic
    • Undergraduate Programs
      • Bachelor of Food Science and Technology
        • History
        • Vision and Mision
        • Learning Outcomes
        • Curriculum
        • Course Modules
          • Compulsory Courses
          • Elective Courses
        • Job Profile BFST
        • Lecturers
        • Laboratory Facilities
      • Biotechnology
        • Bachelor of Food Science and Technology
        • Graduate Profiles and Learning Outcomes
        • Credit System
        • Curriculum
        • Module Description
        • Lecturers
        • Laboratory Facilities
    • Postgraduate Programs
      • Master of Agricultural Product Technology
        • History
        • Vision and Mision
        • Learning Outcomes
        • Curriculum
        • Course Modules
        • Job Profile MAPT
      • Doctoral Food Science
        • History
        • Vision and Mission
        • Learning Outcomes
        • Curriculum
        • Course Modules
        • Job Profile DFS
    • Academic Calendar
    • Course Schedule
    • Students Profile
    • Procedures
    • Accreditation
  • Research & Community Services
    • Research
    • Community Services
  • Facilities
    • Laboratory Facilities
      • Laboratory Safety Induction and SOP
    • FPTC (Food Production and Training Centre)
    • Pilot Plant
    • LSIH
    • Library
  • Quality Assurance
    • Documents
      • Quality Manual
      • Standard Operating Procedure
      • Work Instruction
    • Audit
      • Internal Audit
      • External Audit
    • Management Review
    • e-Complaint
    • Questionnaire
  • Student & Alumni
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Elective Courses

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  • Elective Courses

58. Animal Product Processing Technology
59. Nutraceutical and Functional Foods
60. Culinary Management
61. Plantation Crop Product Technology
62. Polysaccharides and Sugar Technology
63. Fats and Oils Technology
64. Snacks and Candy Technology
65. Molecular Gastronomy
66. Innovative Food Technology and Engineering
67. Spices and Essential Oil Technology
68. Thermobacteriology
69. Fermented Foods
70. Post Harvest Physiology and Technology
71. Community Nutrition and Public Health
72. Trends in Food and Nutrition
73. Food and Nutrition Intervention
74. Consumer Study
75. Natural Preservatives
76. Food Crops Processing Technology
77. Horticultural Products Technology
78. Food and Nutritional Bioassay
79. Occupational Safety and Industrial Environment

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