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 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.
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.
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.
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.
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 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.
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.
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.