Rekayasa Proses Pangan

Magister Program in Food Technology

Soegijapranata Catholic University
2020

Recent Trends in Food Processing

 Lecturers
• Dr. V. Kristina Ananingsih, ST. MSc.
• Ir. Sumardi, MSc.
• Dr. FL Budi Setiawan, MT.
• Haniel Yuniar, STP. MSi.

Recent Trends in Food Processing

 Silabus
MK Rekayasa Proses Pangan PMTP
1. Introduction; Trends in Food Processing
2. High Pressure Processing
3. Application of Ozone in Food Processing
4. Recent Development in Microwave Heating
5. Ultrasound
6. Irradiation and Infrared Heating for Food Processing and Preservation
7. Radio Frequency Electric Field and Ohmic Heating
8. Application of Supercritical CO2
9. Electrodialysis and Membrane Separation
10.Recent Trend in Packaging Technique
11.Pulse Light Technology; Pulse Electric Field Processing
12.Recent Trend in Bakery Processing
Recent Trends in Food Processing
13.Seminar 1: Application of Novel Food Processing Technology
14.Seminar 2: Application of Novel Food Processing Technology
 Assessments
• Literature Review (2) : 40 %
– Individual
– Journals/Books : min 25
– 5000 words
– Bahasa Indonesia/English
– Deadline : 3 weeks before presentation
• Presentation (literature review): 20%
• Individual assignment : 40
Recent Trends in Food Processing
 References
• Hao Feng, Gustavo V. Barbosa-Canovas and
Jochen Weiss. (2011). Ultrasound Technologies of
Food and Bioprocessing. Springer.
• Jorge Welti-Chanes, Gustavo V. Barbosa-Canovas,
and Jose Miguel Aguilera(2002). Engineering and
Food for the 21st Century. CRC Press
• Christopher J. Doona and Florence E. Feeherry.
(2007). High Pressure Processing of Foods. IFT
Press – Blackwell Publishing
Recent Trends in Food Processing
 References
• Gustavo V. Barbosa-Canovas et al. (1999).
Preservation of Food with Pulse Electric Field.
Academic Press.
• Da We Sun. (2005). Emerging Technologies for
Food Processing. FST International Series.

Recent Trends in Food Processing