Semester 4

Course name and creditdescription
Food Safety (NUM211) - 2 SKS/3.2 ECTSThis course discusses about Introduction to food safety; Food quality and safety in terms of: Biochemical aspects, physical contaminants, microbial contaminants, chemical contaminants, food standards; Legislation, and consumer protection as well as BTM poisoning cases, prevention and management; Cases of microbial poisoning prevention and management. In addition, HACCP is also discussed, including: The HACCP system. Basic requirements for implementing HACCP, implementing HACCP and planning a HACCP program.
Food Formulation (NUM227) - 2 SKS/3.2 ECTSThis course discusses about Introduction to the need for New Product Development; Development of food formulas (traditional and modern) for nutritional target groups according to age (infants, toddlers, school children, adolescents, pregnant/nursing and the elderly) through stages of food trials. Experimental stages include; Determination of the purpose of food trials; Formulation of nutritional food problems; Concept Formulation of Food & Beverage Products; Food & Beverage Trial Design; Packaging and label design; New food & beverage formulation practice; Sensory Assessment of food; Processing and Analysis of Food Experiment Results Data
Food Formulation (Practice) (NUM215) - 1 SKS/1.6 ECTSThis course discusses about Introduction to the need for New Product Development; Development of food formulas (traditional and modern) for nutritional target groups according to age (infants, toddlers, school children, adolescents, pregnant/nursing and the elderly) through stages of food trials. Experimental stages include; Determination of the purpose of food trials; Formulation of nutritional food problems; Concept Formulation of Food & Beverage Products; Food & Beverage Trial Design; Packaging and label design; New food & beverage formulation practice; Sensory Assessment of food; Processing and Analysis of Food Experiment Results Data
Food and Nutrition Service Industry Management (NUM302) - 2 SKS/3.2 ECTSThis course explains and provides an understanding of the service system (food service), menu planning, production management including procurement of food ingredients; storage, preparation, and cooking as well as distribution, cost control, organization, and management (HR, resources, layout), sanitation and food safety, energy and waste management, management and processing of financial data; promotion and marketing; trend and latest issue of food service.
Food and Nutrition Service Industry Management (Practice) (NUM329) - 1 SKS/1.6 ECTSThis course discusses how to do and manage a mass food service system, which includes the procurement of food ingredients; storage, preparation, and processing of foodstuffs; preparation and evaluation of the menu; human resource management, finance, facilities; hygiene sanitation and food safety; waste management; and promotion and marketing.
Food and Nutrition Service Industry Management Internship (KLM304) - 2 SKS/3.2 ECTSThis course discusses how to do and manage a mass food service system, which includes the procurement of food ingredients; storage, preparation, and processing of foodstuffs; preparation and evaluation of the menu; human resource management, finance, facilities; hygiene sanitation and food safety; waste management; and promotion and marketing.
Energy and Macronutrient Metabolism (NUM103) - 2 SKS/3.2 ECTSThe Energy and Macronutrient Metabolism learning included: The introduction of thermodynamics, Equilibrium and non-equilibrium reaction, Regulation and metabolism control, Overview of energy production and carbohydrates metabolism, Fatty acid, acylglycerols, and sphingolipid metabolism, Cholesterol and lipoprotein metabolism, Protein synthesis and degradation, Amino acid metabolism
Micronutrient Metabolism (NUM104) - 2 SKS/3.2 ECTSThis material is advanced knowledge from the basic science of nutrition which discusses absorption, transport mechanisms, metabolism and excretion of various kinds of micronutrients (vitamins and minerals) as well as the mechanism of interaction of micronutrients with nutrients and other compounds
Nutrition Through The Life Cycle (NUM105) - 2 SKS/3.2 ECTSThis course discusses about various aspects of nutrition and its problems in the stages of life: Pre-conception Nutrition; Nutrition for Pregnant Women; Nutrition for Breastfeeding Mothers; Infant Nutrition; Fulfillment of Nutrition in 1000 years of life; Toddler Nutrition; Nutrition for Preschool and School Children; Adolescent Nutrition; Adult Nutrition; Elderly Nutrition
Nutrition Through the Life Cycle (Practice) (NUM229) - 1 SKS/1.6 ECTSThis course discusses various aspects of nutrition and its problems in life stages, and makes nutrition interventions based on the role of nutrients, nutritional needs and different nutritional problems that occur in each human life cycle.
Food & Nutrition Entrepreneurship Practice (NUM231) - 2 SKS/3.2 ECTSThis course discusses the implementation of business plans in the form of entrepreneurship in the field of food and nutrition; marketing products/services through various market places platforms and evaluating the results of the entrepreneurship carried out
Nutritional Assessment (NUM406) - 2 SKS/3.2 ECTSThis course discusses about: Anthropometric Assessment (Advantages and limitation of anthropometric methods, errors, body size and body composition measurements, reference standards, evaluation of anthropometric indicators); Biochemistry assessment (Protein, Vit A, D, C, B, E, Se, Iodine, Fe, Ca, Zinc); Clinical assessment (interpretation of physical signs, functional assessment, weaknesses of clinical assessment, clinical signs of various nutritional problems); Indirect method of nutritional assessment
Nutritional Assessment Practice (NUM402) - 2 SKS/3.2 ECTSThis course practice about: Anthropometry assessment practice; Biochemistry assessment (Protein, Vit A, D, C, B, E, Se, Iodine, Fe, Ca, Zinc); Clinical assessment, WHO Anthro and WHO Anthro Plus