FOOD CHEMISTRY (2/1 Credits)
Learning Outcomes: On successful completion of this course, students will be able to: LO1 - Discuss the major chemical reactions that limit shelf life of foods; LO2 - Explain the chemistry underlying...
BINUS University Curriculum Center
People Innovation Excellence
Courses
FOOD CHEMISTRY (2/2 Credits)
Learning Outcomes: On successful completion of this Course, students will be able to: Describe about fundamental concepts of macro (water, carbohydrates, lipids, and proteins) and micro components (v...
Food Cost Control
Learning Outcomes On successful completion of this course, students will be able to: Manage the Cost of Food; Calculate Food and Beverage Pricing; Plan for Profit; Analyze Results Using the Income St...
FOOD ENGINEERING (2/2 SCU)
Learning Outcomes: On successful completion of this course, students will be able to: formulate mass and energy balances for a given food manufacturing process; analyze the characteristics of fluids ...
FOOD FERMENTATION TECHNOLOGY (2 SCU)
Learning Outcomes: On successful completion of this course, students will be able to: Describe the history and fundamental knowledge of food fermentation technology; Explain the basic microbiology an...
FOOD INNOVATION & PRODUCT DEVELOPMENT (2 CREDI...
Learning Outcomes: On successful completion of this course, students will be able to: LO1 - Explain essential principles, theories, processes and techniques that are applicable to develop innovative ...
FOOD INNOVATION & PRODUCT DEVELOPMENT (2 SCU)
Learning Outcomes: On successful completion of this course, students will be able to: Create new innovative food products; explain essential principles, theories, processes and techniques that are ap...
FOOD LAW AND REGULATION (2 Credits)
Learning Outcomes: On successful completion of this course, students will be able to: describe the major food law legislation and its importance to food regulation; explain the role of regulatory age...
FOOD MICROBIOLOGY (2 Credits)
Learning Outcomes: On successful completion of this course, student will be able to: Analyze food safety problems and solution, microbial growth kinetic and measurement and intrinsic and extrinsic fa...
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