People Innovation Excellence


Learning Outcomes:

Students are able to understand this course includes evaluation of food-related biological functions.


  1. Factors affecting the nutritional value of food (compound antinutritional, handling, processing, nutrification etc).
  2. Overview of the eating habits and diet.
  3. The presence of nutrients in fresh foods and changes during harvesting, storage, purification, and processing which includes: blancing, baking, cooling/freeze, drying, fermentation, radiation, addition of preservatives and packing.
  4. Nutrifikasi food with the addition of protein, vitamins and minerals, as well as the factors that influence the utilization of nutrients in the body element.
  5. This course covers the evaluation of food-related biological functions.
  6. Evaluation techniques include bioavailability, digestibility, absorption and cellular functions of nutritional and non-nutritional components and bioactive compounds including dietary fiber, pigments and phytochemicals in food.
  7. Evaluation of the safety, efficacy and biological mechanisms in the body content of bioactive compounds for food and how to test it.
  8. Testing in vivo, in vitro or in cell tissue culture and animal models and humans.
  9. Evaluation function that will be covered include the functions of digestion, absorption and distribution: vascular, neural, hormonal, immune system, enzyme systems and others.

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