Department of Food Science and Technology - IPB

Facilities
Last Updated Saturday, 08 May 2010

Teaching and Research Facilities The Department of Food Science and Technology is supported by excellent facilities for teaching and research, including classroom, teaching laboratories, research laboratories for food processing, food chemistry, food biochemistry, food microbiology, and sensory laboratory), and computer center. Students are accsible to Central Library, Agricultural Technology Information Center at Faculty of Agricultural Technology, and teaching and research facilities in SEAFAST Center (research laboratories, distance learning classroom, and food processing pilot plant). Food Processing Laboratory and Pilot Plant Food processing laboratory and pilot plants are located at Department, SEAFAST Center anf F-technopark. We have various food processing equipment at laboratory and/or pilot plant scale, such as: fruit juice pasteurization line, canning line, pasteurized milk processing line, horizontal/vertical still retort, bakery processing line, meat processing line, starch extraction line, noodle processing line, oil extraction line, sugar extraction line, tea processing line, tofu processing line, fermentor, extruder, ice cream maker, drum drier, spray drier, tunnel drier, automated fluidized bed drier, starch extraction line, flour processing line, deep frrying, vacuum frying, freeze dryer, spray dryer, supercritical fluid extractor and evaporator. The processing equipments are used for laboratory practices and research. The food processing laboratory is also equipped by some analytical instruments, such as colorimeter, texture analyzer, Aw-meter. The pilot plant is used for class work (undergraduate and postgraduate programs), food research and product development, pilot plant trials, and training program. Food Sensory Evaluation Laboratory There is a sensory laboratory located in SEAFAST Center, which is equipped with modern kitchen for sample preparation, 10 testing booths for panelists, and discussion room. The laboratory is designed to provide facilities for sensory evaluation for research, food product development, assessment of quality and shelf-life of food products. Food Chemistry Laboratory Major research instruments are available in food chemistry laboratory at our Department and SEAFAST Center, such as Atomic Absorption Spectrophotometer (AAS), gas chromatography (GC), high-pressure liquid chromatographic (HPLC), GC-MS, pH-meter, UV-Vis spectrophotometers, DSC, FTIR, and polarized microscopes. The laboratory is also completed with work station for flavor application research for flavor development, such as identification of peptide and nitrogenous compound contributing to umami flavors from fish. Food Microbiology Laboratory The laboratory is designed for research, evaluation and improvement of the microbiological quality and safety of food. The laboratory is also completed with with culture collection room containing bacteria isolated from local source potential for fermented food, enzyme productions and pathogens and workstation for works on foodborne pathogens. The laboratory is designed to support on-going research projects, such improving quality and safety of food through the use of indigenous and conventional preservatives, determination of the prevalence of bacterial foodborne pathogens in foods and application of microbiological risk assessment approach to improve the safety of foods. Fungal Fermentation Laboratory The laboratory is specifically designed to perform research and product development using mold commonly applied in Indonesian fermented food. Many indigenous molds showed to have industrial potency for production of enzymes, lipids and other metabolites. The laboratory currently supports research in enzyme, biomass and food production from fungi. Bacterial Fermentation Laboratory The laboratory is dedicated for microbial fermentation for food product development. Projects on developing milk, fruit juice, and soy-based probiotic food have been conducted using indigenous lactic acid bacteria isolated from traditional food and human. Food Biotechnology Laboratory This laboratory is completed with PCR and DNA sequencer. The laboratory has modern facilities to conduct research on detection of geneticaly modified foods, identification of important food proteins and initial assessment of nutrigenomic. Animal Assay Laboratory We also have animal assay laboratory which is dedicated for animal study (especially mice and rats) for evaluation of biological values of food stuff both nutrient and n on-nutrient compound (e.g. bioactive compound) for class work and research tiny and normal sized mice. The laboratory is facilitated with air conditioner room, metabolic and non-metabolic cages. Metabolic cages are designed to separate experimental animal urines and fesses. The laboratory operation is supported by experienced technicians. The laboratory is capable of conductiong PER (Protein Efficiency Ratio) analysis, glycemic index analysis, etc. Food Rheology Laboratory We have equipments for rheology analyses, such as Roto viscometer, Brabender amylograph, Rapid Visco Analyzer (RVA), Brabender farinograph, and Brabender extensograph, and gel tester. Fats and Oils Pilot Plant This pilot plant is equipped with oil and fat processing units, such as netralizer, bleacher, degummer, deodorizer, fractination and esterification unit. The pilot plant is designed to provide scale-up research project in fat and oil. The facility supports several on-going research projects, such as development of production process for palm based products (red palm oil, mono-diacyl glycerol, oils rich in carotene and vitamin E, carotenoid concentrate and coco buter substitutes). The pilot plant is also completed with GC, HPLC and OSI instruments. Food Analysis LaboratoryFood Analysis Laboratory is a service laboratory in the Department of Food Science and Technology - IPB, which functions mainly to develop analytical methods that supports academic program. The analytical methods pubslihed in Food Analysis Laboratory, Food Microbiology Laboratory, and Food Chemistry and Biochemistry Laboratory manuals used for laboratory work program of undergraduate program of food technology have been validated by this laboraory.
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Department of Food Science and Technology - IPB

The laboratory also supports practical laboratory, open for final year students to conduct research projects or join in internship program. The Laboratory is supported by analytical facilities and instruments, such as GC, HPLC, AAS, Rancimat, Fluorometer, Aw-meter.Food Analysis Laboratory also provides food analysis services for food industries, government institutions and other clients. The Laboratory is capable of analyzing qualitatively and/or quantitatively raw and processed foods in the following areas: chemical analyses, physical analyses, microbial analyses, and food quality analyses.Food Analysis Laboratory is supported by skillful analysts and technicians. Analytical procedures apply standard methods, such as AOAC International and Indonesian National Standard (SNI). It is our committment to provide professional services by complying with Indonesian National Standard ISO 17025 Guideline. Since 2005, the Laboratorium has been accredited by National Accreditation Committee (KAN) as a testing laboratory. Click for detail information Agricultural Technology Information Center (ATIC) The ATIC collects more than 1000 lastest English textbooks related to food science and technology, international peer-reviewed journals and journal abstract (FSTA) in the area of food science, technology and human nutrition.Click Information of Facilities

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