Postharvest Physiology and Technology
Courses
- Code
- TP25-31006
- Load
- 2 credits
- Semester
- 5 (Ganjil)
- Type
- Compulsory Program Course
- Expertise groups
- Food Process Engineering and Processing
- Lecturer
- Food Process Engineering and Processing KK Team
- Open to other study programs
- No
- Competency domain
- Rekayasa Proses Pengolahan Pangan
Syllabus
Mata kuliah ini membahas mengenai fisiologi dan teknologi penanganan pascapanen, yaitu meliputi definisi kualitas produk menurut konsumen, fisiologi pascapanen, mekanisme deteksi kerusakan buah, evaluasi non-destruktif, teknologi pengolahan pascapanen, value chain management, dan implikasi pendekatan sistem pada kualitas produk segar.
Other courses in the same semester
- TP25-31002Food Sensory Evaluation2 creditsCompulsory
- TP25-31010Food Product Innovation and Business2 creditsCompulsory
- WI25-00007Career, Ethics, and Entrepreneurship2 creditsITERA Compulsory
- TP25-31001Statistical Methods3 SKSCompulsory
- TP25-31003Food Sensory Evaluation Laboratory Practicum1 SKSCompulsory
- TP25-31007Postharvest Physiology and Technology Laboratory Practicum1 SKSCompulsory
- TP25-31009Food Processing Technology Laboratory1 SKSCompulsory
- TP25-31004Food Regulation and Safety3 SKSCompulsory
- TP25-31005Fermentation Technology2 creditsCompulsory