Kode Mata KuliahPG4033 / 3 SKS
Penyelenggara143 - Teknik Pangan / FTI
KategoriKuliah
Bahasa IndonesiaEnglish
Nama Mata KuliahTeknologi Produksi Bahan Pangan FungsionalFunctional Food Production Technology
Bahan Kajian
  1. Bahan Pangan Fungsional dan Nutraceuticals
  2. Pemrosesan Bahan Pangan Fungsional
  3. Tren dan Inovasi dalam Pangan Fungsional
  4. Studi Kasus Produksi Produk Pangan Fungsional
  1. Functional Foods and Nutraceuticals
  2. Processing of functional food ingredients
  3. Trends and innovations in functional foods
  4. Case studies of functional food product production
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Mahasiswa mampu memaparkan jenis dan manfaat bahan pangan fungsional dan metode produksinya
  2. Mahasiswa mampu memahami dan menyusun proses-proses dalam memproduksi bahan pangan fungsional
  3. Mahasiswa mampu merancang produk dan proses pangan fungsional inovatif
  1. Students are able to explain the types and benefits of functional food ingredients and their production methods.
  2. Students are able to understand and arrange the processes in producing functional food ingredients.
  3. Students are able to design innovative functional food products and processes.
Metode PembelajaranPembelajaran kooperatif Pembelajaran berbasis permasalahan Diskusi kelompokCooperative Learning, Problem-Based Learning, Group Discussions
Modalitas PembelajaranLuringOffline
Jenis NilaiABCDE
Metode PenilaianUjian, Kuis, Tugas besarExam, Quiz, Major assignment
Catatan Tambahan