| Bahan Kajian | - Pertimbangan teoritis dan praktis di dalam pengembangan produk pangan komersial
- Pembahasan prinsip yang terlibat di dalam conception, design, formulation, organoleptic evaluation, stabilization, packaging, marketing testing, dan marketing dari produk pangan baru
| - Theoretical and practical considerations in the development of commercial food products
- Discussion of the principles involved in the conception, design, formulation, organoleptic evaluation, stabilization, packaging, market testing, and marketing of new food products
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa mampu mengidentifikasi, merumuskan, menguasai, dan memecahkan masalah pengembangan produk pangan dengan menerapkan prinsip-prinsip teknik, sains, dan matematika.
- Mahasiswa mampu mengevaluasi masalah pengembangan produk pangan untuk menghasilkan solusi yang memenuhi kebutuhan pangan dengan pertimbangan keselamatan, kesejahteraan, etika, faktor-faktor lingkungan, ekonomi, dan sustainability.
- Mahasiswa mampu menelusuri dan mendapatkan informasi ilmiah/keteknikan dalam memperluas wawasan keilmuan pengembangan produk pangan dan ilmu-ilmu terkait lainnya.
| - Students are able to identify, formulate, master, and solve food product development problems by applying principles of engineering, science, and mathematics.
- Students are able to evaluate food product development problems to produce solutions that meet food needs while considering safety, welfare, ethics, environmental factors, economic aspects, and sustainability.
- Stdents are able to search for and obtain scientific/engineering information to broaden knowledge in food product development and related scientific fields.
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