As the potential nutritionist that inherits this nation, it is very important to have the main hard skill as the crucial competency that has to be mastered by a nutritionist. In the odd semester 2022 and 2023, the practicum activities held by college students are Basic Culinary, Food Science and Technology, Food Microbiology, Nutrition Analysis, Health Dietetics, Food Formulation, and Biochemistry Nutrition Assessment.
The Basics of culinary are one of the subjects to increase college student’s knowledge towards various products from various places across Indonesia, and even the world. The basic techniques in processing food, also the form of hospital food, is one of the discussions included in the basics of culinary.
Food Science and Technology is the main practice to discover how to choose the best qualified food, variety of food and its characteristics, storage, and how to process it in order to optimize the nutrient content of the food.
Food formulation is one of the subjects that focuses on how to develop products so that students hope to be able to develop their own product with higher nutrition content and better acceptance for the society. There is another practice mandatory for the student that is held in the serving lab and food processing lab that is healthy dietetic.
Food microbiology practice is highlighting the observation of microorganisms whether it is bacterial or fungi that is generally found in the food both those that are beneficial such as fungi and yeast and those that are pathogenic. At the end of the classes there will be an observation of the food degradation, so that it can be an indicator for the qualification of the food, whether it is safe or not to be consumed. Important factors that can accelerate and slow down the growth of the bacteria are also being learned in this practice.
Another important practice is nutrition analysis and biochemistry nutrition assessment.
