| Kode Mata Kuliah | PG4033 / 3 SKS |
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| Penyelenggara | 143 - Food Engineering / FTI |
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| Kategori | Lecture |
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| Bahasa Indonesia | English |
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| Nama Mata Kuliah | Teknologi Produksi Bahan Pangan Fungsional | Functional Food Production Technology |
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| Bahan Kajian | - Bahan Pangan Fungsional dan Nutraceuticals
- Pemrosesan Bahan Pangan Fungsional
- Tren dan Inovasi dalam Pangan Fungsional
- Studi Kasus Produksi Produk Pangan Fungsional
| - Functional Foods and Nutraceuticals
- Processing of functional food ingredients
- Trends and innovations in functional foods
- Case studies of functional food product production
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| Capaian Pembelajaran Mata Kuliah (CPMK) | - Mahasiswa mampu memaparkan jenis dan manfaat bahan pangan fungsional dan metode produksinya
- Mahasiswa mampu memahami dan menyusun proses-proses dalam memproduksi bahan pangan fungsional
- Mahasiswa mampu merancang produk dan proses pangan fungsional inovatif
| - Students are able to explain the types and benefits of functional food ingredients and their production methods.
- Students are able to understand and arrange the processes in producing functional food ingredients.
- Students are able to design innovative functional food products and processes.
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| Metode Pembelajaran | Pembelajaran kooperatif
Pembelajaran berbasis permasalahan
Diskusi kelompok | Cooperative Learning, Problem-Based Learning, Group Discussions |
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| Modalitas Pembelajaran | Luring | Offline |
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| Jenis Nilai | ABCDE |
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| Metode Penilaian | Ujian, Kuis, Tugas besar | Exam, Quiz, Major assignment |
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| Catatan Tambahan | | |
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