Mata Kuliah BM4211 - 2024

Kode Mata KuliahBM4211 / 2 SKS
Penyelenggara104 - Mikrobiologi / SITH
KategoriKuliah
Bahasa IndonesiaEnglish
Nama Mata KuliahEksplorasi dan Desain MakananFood Exploration and Design
Bahan Kajian
  1. Konsep dasar eksplorasi dan desain makanan serta signifikansi budaya, sejarah, dan geografis makanan
  2. Diversitas bahan pangan tradisional dan inovatif, termasuk pangan fermentasi
  3. Aspek sensori, nutrisi, estetika, dan keberlanjutan dalam desain makanan
  4. Eksplorasi teknik pengolahan, teknik memasak, dan peran mikroorganisme dalam inovasi pangan
  5. Pengembangan konsep produk pangan dan kreativitas dalam inovasi kuliner
  1. Fundamentals of food exploration and design and the cultural, historical, and geographical significance of food
  2. Diversity of traditional and novel food ingredients, including fermented foods
  3. Sensory, nutritional, aesthetic, and sustainability aspects in food design
  4. Exploration of food processing, culinary techniques, and the role of microorganisms in food innovation
  5. Development of food product concepts and creativity in culinary innovation
Capaian Pembelajaran Mata Kuliah (CPMK)
  1. Memahami signifikansi budaya, sejarah, dan geografis dari beragam makanan, termasuk makanan fermentasi. (CPL 8)
  2. Memahami aspek sensorik, nutrisi, estetika, dan keberlanjutan dalam desain makanan. (CPL 13)
  3. Eksplorasi bahan-bahan tradisional dan baru serta teknik memasak dari berbagai daerah. (CPL 15)
  4. Mengembangkan kreativitas dalam menerapkan eksplorasi pangan pada inovasi kuliner. (CPL 13, 15)
  1. Students are able to understand the cultural, historical, and geographical significance of diverse foods, including fermented foods. (PLO 8)
  2. Students are able to understand sensory, nutritional, aesthetic, and sustainability aspects in food design. (PLO 13)
  3. Students are able to explore traditional and novel ingredients and culinary techniques from various regions. (PLO 15)
  4. Students are able to develop creativity in applying food exploration to culinary innovation. (PLO 13, 15)
Metode PembelajaranKombinasi ceramah, diskusi interaktif di kelas, pembelajaran berbasis pada masalah, dan workshopCombination of lectures, interactive classroom discussions, problem-based learning, and workshops
Modalitas PembelajaranVisual, auditorial, verbal, sosial/interpersonalVisual, auditory, verbal, and interpersonal learning
Jenis NilaiABCDE
Metode PenilaianUjian tertulis dan tugasWritten examinations and assignments
Catatan Tambahan