IPB E-Course : Tropical Agricultural Education

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  • The Halal Foods and Regulation course is designed to provide students with cognitive knowledge and understanding of halal aspects in relation to the halal principles, regulation and food production in industrial level. This course covers the importance of halal foods in the perspective of consumer's protection and food trade, the principles of halal (lawful) and haram (unlawful) in Islamic law, especially related to foods, Islamic law cited in the Quran and Hadiths that are relavant to foods, national and international regulation related to halal food production, principles of halal food production and its critical control point, halal certifying body, process of halal certification and labeling, and principle of halal assurance system.

  • In this course you will find out how online learning works. Although you will not participate in an active course, you will gain hands-on experience with an actual online learning environment through a guided online tour. The course demonstration should take approximately 10 to 15 percent of the whole courses and reflects the learning experience of an online course led by instructors.
  • You will learn classification and bioecology of some Indonesian indigenous mammals and birds i.e : pangolin, mouse deer, muntjak, mongrel dog, dugong, linchi swiftlet and green jungle fowl, and some diseases available or transmitted

  • In this online course you will learn the importance of some endemic animal zoonotic diseases in Indonesia and the Indonesian government responsibility programs associated with the eradication, control, prevention, detection and reporting of the diseases


  • This course discusses the efficacy of various foods and beverages to health for both fresh and processed foods. The course discussion include the relationship between food, nutrition and health; functional properties of food components (nutrients and bioactives components) and how to prevent health problem; food and beverage product as functional foods; the principles and analysis of functional food products; and functional food development technologies based on tropical indigenous resources.

  • This course covers the principle of food processing technology of non-fermented foods products, especially based on tropical indigineous resources. Traditionally processing technology (drying, thermal processing, frying, extrusion, and baking based) of various Indonessian food products will be discussed. Some topics will be enriched with research findings (processing technology and health functionality). There are 8 course topics to be completed in 14 weeks.


  • This course consisted of two parts, i.e. Principles of Food Fermentation and Technology of Plant Based Tropical Fermented Foods. Principles of fermentation covers topics on fermentation history, microbial metabolism in fermentation, and development of traditional starter culture. Technology of tropical fermented foods covers fermentation process, microbiological, chemical and biochemical changes during fermentation, and factor affecting fermentation process of tropiocal fermented foods.

  • This covers the Indonesian Zoogeography, Indonesia biodiversity and Its conservation Status, Ecohealth Concep and Its Aplication in indonesia, Emerging and Reemerging Zoonotic Disease, and Biodiversity utilization for Zoonotic Disease control.

  • The course will overview of the importance of some endemic animal zoonotic diseases in Indonesia and the Indonesian government responsibility programs associated with the eradication, control, prevention, detection and reporting of the diseases. The course content will also include the disease dynamics and social conflicts surrounding Avian Influenza, Anthrax, Brucellosis and Rabies eradication in Indonesia.

  • This lecturer give a knowledge about function and benefit of natural product, definition, roles and classification of secondary metabolite compound, structure characteristic and its biogenesis, sources, extraction and isolation included quantitative and qualitative analysis, the reaction related to their transformation of terpenoid, steroid, flavonoid and alkaloid. Case study show a relation structure and reactivity to animal health.

  • This course aims to enable students to design a HACCP plan to be implemented in food industries by following the 12 steps HACCP as defined by the Codex Alimentarius Commission.


  • The course of "Biotechnology of Microbial
    Products" will give the knowledge about benefits of microbial
    products and their important application for both human and animals to improve
    their health or overcome from infection of pathogenic organisms. Content outline of the course consists of
    several major topics i.e. Microbial potencies (bacteria and fungi), Pathogenic
    organisms including resistant pathogens (bacteria, protozoa, viruses, fungi and
    nematodes), Health products that are
    effective in improving health, Therapeutic products, Screening program of
    health and therapeutic compound producing isolates, Genetic engineering
    associated with increasing production and quality of these metabolites, and
    knowledge about patents and patent drafting.
  • This course covers online learning techniques/concepts and strategies to develop an eLearning content of a course. The techniques/concepts and strategies consist of introduction to eLeaning, content organization, layout & design, flowchrats & storyboards, writing content, communication tools, feedback & looping, construction web based elearning content and hiw to use moodle as LMS. This course is only open or available for online learning creator from IPB.

  • E-learning Hazard Analysis and Critical Control Point (HACCP) ini berisi bahan ajar tentang Konsep Keamanan Pangan berbasis HACCP sesuai dengan 12 langkah penerapan HACCP yang dikeluarkan CODEX. Materi pembelajaran disajikan dalam berbagai format digital atau multimedia. Tutorial-tutorial yang ada sesuai dengan mata kuliah yang berkaitan dengan HACCP di Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

  • This course discusses the principles of food canning in batch and continuous systems and design thermal processing treatment to ensure the safety of canned food products

  • E-learning Biokimia Pangan Dasar ini berisi Tutorial-tutorial tentang Konsep Dasar Biokimia yang disajikan dalam berbagai format digital atau multimedia. Tutorial-tutorial yang komplemen dengan mata kuliah Biokimia Pangan Dasar (ITP240) yang merupakan mata kuliah keahlian mayor di Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor.


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