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Elective Courses : 1 | 2
Dietetics Nutritional Status Assessment 3 credits Prerequisite(s): Food Chemistry, Food Biochemistry, Food Nutrition This course deals with factors which determine and affect nutritional values in food. Such factors are materials, processing and storage. It also concerns with methods of nutritional assay, which are chemical, physical, microbiological, enzymatic (in vitro) and biological (in vivo) method. Nutrient Interaction 3 credits Prerequisite(s): Food Chemistry, Food Biochemistry, Food Nutrition This course discusses about nutrient (protein, lipid, carbohydrate, vitamin and mineral) interactions among themselves, as well as with different nutrients. Moreover, it explains about interactions between nutrients and other components (anti nutrients, toxic components or drugs). It also explains about how nutrient interactions affect nutrient availability in human body. Nutrition for Specific Groups 3 credits Prerequisite(s): Food Chemistry, Food Biochemistry, Food Nutrition The course mainly emphasizes on nutrition requirements for special and determinative groups, such as pregnant women, children, teenager, adult and older people, as well as nutrition requirements for athletes and people with special diseases. Introduction to Beverage Technology 2 credits Prerequisite(s): Introduction to Food Technology, Food Chemistry This course gives clear explanation about the history, prospect and basics of beverage technology, along with its division and uses. This course also gives the development of beverage industries and how science and technology affect them, both in Indonesia and as well as in other countries. Traditional Beverage Technology 2 credits Prerequisite(s): Introduction to Food Technology, Food Chemistry This course gives a detailed description about Indonesian traditional beverage such as jamu, serbat, sekoteng, ronde, bajigur, brem, tuak, condiment beverage and so on. Traditional beverage technology deals with the history, use and processing technology along with the ways to develop it. Fruit-based Beverage Technology 2 credits Prerequisite(s): Introduction to Food Technology, Food Chemistry This course deals with various fruits in Indonesia that can be used as a major ingredient in beverage processing. Furthermore, it also explains about every fruits characteristics, the best way to handle them, food additives used and their functions, the processing technology, packaging and storage. | Drinking Water Technology
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