Fall to Winter Semester

1. Human Nutrition (Ilmu Gizi)

• Introduction to Human Nutrition

• Protein: Introduction

• Protein: Digestion and Absorption

• Protein: Metabolism

• Protein: Quality and Deficiency

• Vitamin: A, D, E, K, B12, and C

2. Coffee, Tea, and Cacao Processing Technology (Teknologi Kopi, Teh, dan Kakao)

• Introduction to Coffee Processing Technology

• Coffee Types and Characteristics

• Post-Harvest Coffee Processing: Dry (Natural)

• Post-Harvest Coffee Processing: Wet (Washed)

• Downstream Coffee Processing Methods

• Indonesian Green Coffee Quality Standards and Roasting Exercise

3. Nutritional Fortification and Formulation (Fortifikasi dan Formulasi Gizi)

• Nutritional Requirements Throughout the Lifecycle

• Guideline for Complementary Feeding & Formulated Foods for Pregnant and Lactating Women & Supplementary Website

4. Sensory Evaluation (Uji Sensoris)

• Statistical Principle in Sensory Testing

• Descriptive Analysis

• Attribute Difference Test

• Attribute Difference Test - Case Study

5. Laboratory Exercise of Sensory Evaluation (Praktikum Uji Sensoris)

• Laboratory Handbook with R