Staff Research Productivity

Research has been one of the strength of the Department of Food Science and Technology. With various backgrounds of the Faculty members, many aspects of food science and technology have been explored and utilized to enhance teaching learning process as well as contribute to the community.

The research activity by staff was considerably high in the past five years. It can be seen from the number of Faculty members receiving research projects. In the last four years, 20-24 research projects were conducted annually. The research budget came from competitive grant scheme provided by government (Hibah Bersaing, RUT, B Program), international institutions (IAEA, AAECP, Hokkaido University and Texas A & M University) and collaboration with private sectors (Australian Wheat Board, PT ISM Bogasari Flour Mills, etc). Department continuously encourages staff productivity to improve the quality and increase the number of research projects.

With various backgrounds of the Faculty members, various aspects of food technology have been studied and utilized to enhance teaching learning process as well as contribute to the community. Limited analysis of the past research showed that food security and food safety had been the main area of research of our Department.

Strengthening food security and food safety is also considered strategic as a driving factor in the improvement of the nation's competitiveness. Research program on food security is aimed to provide assurance that food handling and processing are efficiently conducted to produce convenient, nutritious and safe food thus make food available and accessible to people. Meanwhile, program in food safety is aimed to provide assurance that food are fit for human consumption as well as free from biological, chemical and physical contaminants; provide protection to consumers from contaminated, unsafe, and adulterated foods; and increase competitive advantages of local food products through the improvement of their quality, safety and nutrition.

Research Strength

By the available research fundings, students have wide opportunity to joint the research project for their final task. Conducting research involving students will have positive effect on graduate performance. Research activities are also developed to increase number of publications in national/international peer-reviewed journals, patents, and numbers of innovative technologies that can be adopted by food industries.

Based on Department research mapping in the Department in the last decades, researches in food in Department covering the following areas:

• Post harvest/slaughter handling
• Characterization of agricultural food products
• Storage and packaging of food products
• Application and innovation of processing technology
• Design and application of management system
• Hazard (microbiological, chemical) identification and characterization
• Application and innovation of technology
• Application and innovation of management to reduce hazard
• Biotechnology of protein and microbial products
• Flavor and other food additives
• Nutrition and health
• Microbial exploration
• Bioactive compounds (anticancer, anti-oxidants; antimic-robials); immuno-enhancer)
• Food analysis
• Model development for food safety communication, harmonization, Standardization, set up national regulations
• Concept development, research management and exit policy on food diversification

Research Collaboration

DFTHN makes use of the most potential strength of its resources and identify potential mutual partners (government, universities or industries) in-country and abroad to conduct collaborative research. The outputs of the research collaborations are expected to create high quality food products, technologies and other inventions adoptable by food industries as well as concepts or recommendations for government policies or regulations to provide alternative solution of national problems.

Publication

Faculty members are also quite active in publishing scientific articles in forms of research papers, review articles and popular articles. The numbers of published research papers in various journals or seminar proceedings and popular articles in national media were quite high. The participation of staff in international scientific seminar was also consistently high.

Journal of Food Technology and Industry is accredited journal published by Food Technologist Association (PATPI). Please visit the online abstracts of the journals.