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Course Syllabus and Assessment Tools 265

COURSE SYLLABUS AND ASSESSMENT TOOLS

Last Update: June 1, 2012

FST 401

INTEGRATED FOOD PROCESSING LABORATORY

Department of Food Science and Technology Bogor Agricultural University

266 FST400 Integrated Food Processing Laboratory

COURSE SYLLABUS AND ASSESSMENT TOOLS

FST401 INTEGRATED FOOD PROCESSING LABORATORY

Credit : 3(0-9)

(equivalent to 13 days student activities, 8 hours per day, including lectures, laboratory works, discussions, group meetings, industrial visits, and a seminar)

Semester : Summer class after 3rd year

Academic year : 2011/2012

Time : 08.00 a.m to 04.00 pm (office hours)

Pre-requisite : 1. Food Analysis (FST301) 2. Food Processing Technology (FST333) 3. Food Processing Technology Laboratory (FST334) 4. Sensory Evaluation of Foods (FST335)

Number of students : 120, divided into four groups (30 students per group)

Course Coordinator : Dr. Eko Hari Purnomo (ex-officio Department Secretary for Academic Affairs)

Contact : 62-251-8626725

Topic coordinator : 1. Dr. Eko Hari Purnomo (Fruit juice group) 2. Dr. Nur Wulandari (Bakery group) 3. Antung Sima,MSc (Yoghurt group) 4. Dr. Tjahja Muhandri (Noodle group)

Instructors : Teaching team (see below)

Topic

Faculty Laboratory Technician

General Pro-

Duction

QC

Mikro

QC

Phys/

Chem

HACCP Business

Plan Production

QC

Micro

Analysis Phys/

Chem/

Organoleptic

Thermal processing

EHP EHP* ASF AHA LNU** FMT Gatot,

Deni

Ariyanti Ibnu Wachid,

Sri Martiani

Baking EHP NWU*, HDK DNF WPR SKO*** Mad Iyas Ariyanti Yahya,

Sri Martiani

Fermen-

tation

EHP ASF SUL DHE RDH SBU Hendra Edi Sobirin, Rubiyah

Pasta and Cereal

EHP TMU*,

SNU HNL SKO BNU Junaedi Edi Mad Iyas, Yahya, Rubiyah

Note : *Topic coordinator ** HACCP Coordinator *** Business Plan

Note: AHA (Arif Hartoyo); ASF (Antung Sima Firlieyanti), DRA (Dede Robiatul Adawiyah); DHE (Dian Herawati); FMT (Fahim Muhammad Taqi); FKU (Feri Kusnandar); HNL (Hanifah Nuryani Lioe); HDK (Harsi D. Kusumaningrum); LNU (Lilis Nuraida); TMU (Tjahja Muhandri); NWU (Nur Wulandari); RDH (Ratih Dewanti-Hariyadi); SUB (Subarna); SNU (Siti Nurjanah); SBU (Slamet Budijanto); SKO (Sutrisno Koswara); SUL (Suliantari); TMU (Tjahja Muhandri); WPR (Winiati Puji Rahayu)


Classrooms, Pilot Plants and Laboratories Topic Production QC Analyses Lecture Group Meeting

Thermal processing Technology

PP Seafast Center Lab ITP RK PP Seafast RK PP Seafast

Baking Technology PP Seafast Center Lab ITP,

PP Seafast RS PAU RS PAU

Fermentation Technology

PP F-Technopark, PP Seafast

Lab ITP RS Seafast RS Seafast

Pasta and Cereal Technology

PP Seafast Center Lab ITP,

PP Seafast RS ITP RK PP Seafast

Note: 1. Each group may access consumables, glasswares, and processing and analytical equipment at the

Department stockroom. Comply with the Department SOP to order consumable and borrow/return the glassware and equipment.

2. Contact the stockroom officer (Mr. Rozak) if you find any difficulties.

I. Course Description

This integrated food processing laboratory course is a capstone course which combines comprehensively a practical work in the areas of industrial management, food pro-cessing, food analysis, food quality assurance, food safety system, food business and marketing. The laboratory work utilizes food processing pilot plant at SEAFAST Center, which is designed to mimic a food industrial model. Students can choose one of four food processing technology, i.e. thermal processing technology (fruit juice pasteurization), baking technology (bread), fermentation technology (yoghurt) and pasta and cereal technology (noodle). The approach of student centered learning (SCL) is implemented in this course in order to achieve student’s competence to apply food science and technology in a real world situation as well as to improve student’s success skills. Industrial visit to give a real picture of food industry and group presentation are held at the end of this course.

II. General Learning Outcomes

By the end of this course, students are expected to have had a comprehensive hands-on experience in (1) the application of food science and technology principles in a food production chain, (2) comprehensively integrated activities of management system, food processing, food quality control (physical, chemical, microbiological and sensory analyses), food safety management, and food business and marketing in a food indus-trial model. In relation to core competencies recommended in IFT education standard, after completing this course students will have learned comprehensively the principles of food science as follows:

1. food chemistry to control reactions in foods and the major chemical reactions that limit shelf life of foods.

2. the laboratory techniques common to basic and applied food chemistry.

3. the principles behind analytical techniques associated with food.


4. analytical technique when presented with a practical problem and practical profi-ciency in food analysis laboratory.

5. the important pathogens and spoilage micro-organisms in foods and the conditions under which they will grow.

6. the conditions under which the important pathogens are commonly inactivated, killed or made harmless in foods.

7. application of laboratory techniques to identify microorganisms in foods.

8. the principles involving food preservation via fermentation processes.

9. the role and significance of microbial inactivation, adaptation and environmental factors (i.e., Aw, pH, temperature) on growth and response of microorganisms in various environments.

10. the source and variability of raw food material and their impact on food processing operations.

11. the spoilage and deterioration mechanisms in foods and methods to control deteri-oration and spoilage.

12. the principles that make a food product safe for consumption.

13. the transport processes and unit operations in food processing as demonstrated both conceptually and in practical laboratory settings.

14. application of mass and energy balances pinciples in a given food process.

15. the unit operations required to produce a given food product.

16. the principles and current practices of processing techniques and the effects of processing parameters on product quality.

17. the properties and uses of various packaging materials.

18. the basic principles and practices of cleaning and sanitation in food processing ope-rations.

19. the requirements for water utilization and waste management in food and food processing.

20. incorporate the principles of food science in practical, real-world situations and problems.

21. application of computers ans statistical principles to solve food science problems.

22. the principles of food science to control and assure the quality of food products.

23. the basic principles of sensory analysis.

24. current topics of importance to the food industry.

25. government regulations required for the manufacture and sale of food products.

In addition to develop their technical skills, this laboratory course contributes to the improvement of student’s success skills, especially in writing communication skill of technical aspects, defining a problem and thoughtful recommendations, identifing potential causes and possible solutions, applying critical thinking skills, working and/


or interacting with students from diverse background, having commitment to the highest standards of professional integrity and ethical values, working effectively with others, practicing leadership, competently using library resources, facilitating group projects, managing time effectively, and handling multiple tasks and pressures.

III. Specific Learning Outcomes

By the end of this course, students should be able to:

1. design organization and management model and apply it to run a food industrial model (including planning, organizing, managing, leading and coordinating) (C3-C5, application, synthesis).

2. develop a model of a small scale food industry and apply it during laboratory work (C3-C5, application-synthesis).

3. plan in a food production activities in a format of food industry (planning, processing, quality control, foods safety control, and marketing) (C5, synthesis).

4. apply the principles of food science and technology in food production and plan in a food production activities in a format of food industry (planning, processing, quality control, foods safety control, and marketing). (C3-C5, application-syn-thesis).

5. apply the principles of a good manufacturing practice and halal production system in a food production chain to ensure product quality, safety and halalness (C3, application).

6. determine critical factors and apply analytical parameters (physical, chemical, microbiological and/or sensory analyses) to control them during preparation and processing in a given food industry model, and evaluate the results (C3-C6, application-evaluation)

7. design a HACCP Plan based on 12 steps and 7 HACCP principles fo the pro-cessing steps involved in the food industry model (C5, synthesis).

8. design a business plan for small scale food industry and judge the feasibility of food business (C5-C6, synthesis-evaluation).

9. design a marketing strategy to sell food products.

In addition to the development of student’s technical skills, this laboratory work con-tributes to the improvement of student’s success skill, especially in organization and managerial skill, oral and written communication skills, problem identification and possible solution, critical thinking skills, professional integrity and ethical values, team work, leadership in a variety of situations, solution of group conflict, information acquition skills, effective time management, handling of multiple task and work under pressure with a tight schedule.


IV. Course Management and Schedule

1. Students sign up in one of four laboratory topics according to their interest, i.e. fruit juice pasteurization, bakery (cream-filled bread), yoghurt (yoghurt), or dried noodle. There are 25-30 students per group. Each group will act as a model of a food industry.

2. Each group is supervised by a course coordinator and four other faculty members for student consultation in designing food production, quality control, business plan and HACCP Plan at the beginning of the course.

3. Students in each group is divided into several divisions commonly found in a food company from upper to lower levels (Factory manager, Division Manager (admi-nistration and finance, production, product development and quality control, and marketing), supervisors and staff). The factory manager and division managers are selected among students in each group and they will lead group activities. The company organization may vary among groups.

4. The course is held during a summer break for 14 working days (from 08.00 am to 16.00 pm each day). Each group will execute laboratory work as scheduled (see course outline table). The alocated time is spent for lecturing, group discussion, laboratory work, writing reports, industrial visit, written examination and group presentation, and seminar. Student attendance in all laboratory sessions is required.

5. The course is commenced by a lecture explaining of the phylosophy and course objectives and expected learning outcomes, course sequence, organization struc-ture of a food industry, research and development principles, food processing technology and quality control, which are commonly applied in a food industry.

6. To monitor group activitities, each group must document their laboratory acti-vities in a logbook. The logbook is discussed and filled during daily group meeting and will be signed by group representatives (division manager and factory mana-ger) and a faculty member responsible to related topics.

7. Each groups submits laboratory reports in the form of (1) Logbook; (2) Technical report (food production and quality control analyses), (3) HACCP Plan Document; and (4) Business Plan Document. All reports must follow a standardized format.

8. At the end of the course, students visit food industries to get the real picture of food industry.

9. The following table describes briefly 13 days student activities: Date Topics Sub-topics Student Activities

Day 1

Lecture: General explana-tion (08.00-09.30 a.m)

Laboratory rule and arrangement: grouping, attendance, evaluation and grading

Description of food production activity and organization structure in a food industry

Lecture and discussion

Lecture: Principle of Food Processing in Food Industry (09.30-10.30 a.m)

Principle of food processing and quality control for a specified products

Students are divided into four groups and attend classroom lecture


Date Topics Sub-topics Student Activities

Processing and quality control planning

Development of organiza-tion model in food industry (10.30-12.00 a.m)

Designing industrial model and organization structure

Determining job description in each division.

Fixing daily working schedule, expectation in each division

Coordination and reporting procedure

Group meeting lead by group leader (as the Factory Manager of the industrial model)

Production division: Food Production Planning (01.00-03.30 p.m)

Production planning: product description, product formula verification, and process flowchart.

Verification of production process flowchart and mass balance.

Identification of the processing equipments and materials for product development (for establishing the formula and the optimum process for productions)

Identification of specification and amount of raw materials, food ingredients, packaging materials, and processing equipments for 3 shifts production.

Division meeting lead by each head of division that responsible to the production process.

QC division: Food Quality Preparation (01.00-03.30 p.m)

Identification and preparation of analytical method and the procedures for sanitation (quality control process)

Identification and preparation of analytical method and procedures for quality control (chemical, physic, microbiology and organoleptic)

Identification of specification and amounts of chemical, media, and analytical equipment for controlling sanitation and product quality (chemical, physic, microbiology and organoleptic)

Group meeting lead by quality and sanitation supervisor

Group meeting (03.30-04.00 p.m)

Reports from each division, discussion and filling the log book.

Group meeting, lead by production manager

Day 2

Group meeting (08.00-08.30 a.m)

Checking the preparation of each division for product/process development and QC


Production division: Preparation of Food Production (08.30-12.00 a.m; 01.00-03.30 p.m)

Preparation of production process: inventory and scaling (raw material and food ingredients), preparation of packaging materials, and processing equipment.

Preparation of process verification (heat Distribution and penetration Asessment (for thermal processing group), or food product development (for baking, drying and fermentation

Lead by the production or R&D manager, involving their staff.



group).

Heat distribution and penetration measurement, or food product vevelopment

Data processing of the asessment or the trial

QC division: Preparing Food Quality Control (08.30-12.00 a.m; 01.00-03.30 p.m)

Preparation of sanitation analyses, chemicals, microbilogy media and equipments.

Preparation of quality asessment: chemicals and equipments.

Preparation of sensory analyses questionnaire

Preparation of reagents for chemical and microbiology analyses.

Saniation asessment: water, personel, production room and equipments.

Lead by the QC manager, involving their staff.

Marketing Manager (08.30-12.00 a.m; 01.00-03.30 p.m)

Designing marketing strategy

Designing product labels

Lead by Marketing Manaager, involving their staff


Daily reports from each division

Completing and filling in the logbook

Group meeting, lead by director

Day 3

Group meeting (08.00-08.30 a.m)

Checking the peparation of each division for conduct the production process and QC.

Group meeting, lead by Factory Manager

Food production (08.00-12.00 a.m; 01.00-03.30 p.m)

Production process (batch I)

Collecting samples from raw materials, intermediate product and final product for QC analyses (batch I)

Conduct the production process, lead by Production Manager. (batch I)

Food quality analysis (08.00-12.00 a.m; 01.00-03.30 p.m)

Quality control of raw materials batch I (chemistry and microbiology)

Conduct the quality control and the quality data processing, lead by QC manager.

Quality control of intermediate product batch I (chemistry)

Quality control of water batch I (chemistry and microbiology)

Quality control of final product batch I (microbiology)

Data processing of sanitation and quality control


Daily reports from each division

Product marketing plan

Complete and fill in the logbook


Day 4

Group Meeting (08.00-08.30 a.m)

Checking the peparation of each division for conduct the production process and QC.


Production Process (08.30-12.00 a.m; 01.00-03.30 p.m)

Product ion process (batch II) Conduct the



Quality Analyses (08.30-12.00 a.m; 01.00-03.30 p.m)

Collecting samples from raw materials, intermediate product and final product for QC analyses (batch II)

Quality control of raw materials batch I (chemistry and microbiology)

Quality control of intermediate product batch I (chemistry)

Quality control of water batch I (chemistry and microbiology)

Quality control of final product batch I (microbiology)


Sanitation control observation


production process, lead by production supervisor (batch I)


Group Meeting (03.30-04.00 p.m)

Daily reports from each division and discussion



Day 5


Checking the preparation of each division for conducting the product marketing and QC.

Group meeting, lead by the Director

Quality Analyses (continued) (08.30-12.00 a.m; 01.00-03.30 p.m)

Quality control of final product batch II (chemical, physic and organoleptic)

Observation in microbiology analyses of raw materials and final products (batch I)





Group discusion lead by the factory manager

Day 6


Checking the preparation of each division for conducting the product marketing and QC.

Group discusion lead by the Director

Final Product Quality Asessment (continued) (08.30-12.00 a.m; 01.00-03.30 p.m)

Observation in microbiology analyses on raw material and final product (batchI I)

Conduct the quality control and the quality data processing, lead by QC manager

Product marketing (08.30-12.00 a.m; 01.00-03.30 p.m)

Design of marketing stratgy

Product marketing

Marketing by team, lead by Marketing Manager

Preparation of Production Report (08.30-12.00 a.m; 01.00-03.30 p.m)

Preparation of Comprehensive Report of production activites and the quality control analyses.

Group discusion lead by Factory Manager





Day 7


Evaluation and discussion from each division




Food production (08.30-12.00 a.m; 01.00-03.30 p.m)

Production process (batch I) Production division


Evaluation from the management about the production activities report.



Day 8

Business Plan Design (08.00-10.00)

Design of business pland in food industry

Lecture

Preparation of Business plan (10.00 a.m – 03.30 p.m)

Preparation of business plan report Group discusion lead by Marketing Manager


Management evaluation about business plan document


Day 9

HACCP Plan (08.00 a.m - 03.30 p.m)

Discussion 12 steps of HACCP Plan Lecture, discussion, and practicing step-by-step about HACCP document compilation, and oral presentation


Management meeting about HACCP document compilation

Group discusion lead by Factrory Manager


Day 10

Compilation of HACCP Plan document (08.00-12.00 a.m)

Compilation of HACCP Plan document

Group discusion

Compilation of HACCP Plan document 01.00-03.30 p.m)

Compilation of HACCP Plan document.

Preparation of Presentation

Group Meeting Preparation of company/food industry visit: compilation of list of questions and leaving arrangement

Day 11

Group presentation (08.00-11.00 a.m)

Division oral presentation: logistic, processing, QC, marketing, HRD, HACCP, business plan

Presentation in group and discussion

Written examination (11.00-12.00 a.m) Do the Exam

Day 12

Food Industrial visit (07.00 a.m 04.00 p.m

Comparing the food production activity in pilot plan scale with a real food processing industry

Day 13

Seminar (09.00-13.00 a.m)

Group presentation: Result of laboratory work (production, QC, marketing, HACCP design, business plan design)

Conduct oral persentation and discussion

V. Course Rules

1. Attendance in all sessions scheduled is compulsory. For legitimate excuses, one must have permission from course coordinator.

2. Each student must use laboratory coats during laboratory work sessions. Students responsible in a production division must apply GMP principles (wearing labora-


tory coats, masker and shoes and taking off your belongings) during production periods.

3. Remember! Working in a team is preferred in this course.

VI. Student Activities

A. Formation of Company Organization

1. In the first day of laboratory work, each group must identify the scope of activities to be completed during 13 days of laboratory work. The activities are classified and grouped into divisions.

2. Each student group must set up the organization model being implemented in the industrial model (factory manager as the group leader, divisions, etc), determine job description and expected outputs at the end of the course, and distribute the group member into the divisions.

3. Each group must specify the company name, scope of business, product specifi-cation and brand.

4. At the rest of laboratory work, each student group must commit and implement the organization structure of the industrial model.

5. The activity progress of each division is monitored and evaluated by factory manager during managerial meeting (morning and afternoon meeting).

6. All above student daily activities are reported in a logbook under the coordination of administration and finance division of the industrial model.

B. Planning and Running Food Production

1. Each group is responsible to produce a selected food product at a pilot plant scale in an industrial format from production preparation to final product.

2. Production division plans for 3 batch production are as follows:

a. Develop and verify processing flowchart and formulation

b. Determine product quantity per batch, type and number of materials and processing equipment, etc)

c. Prepare materials (raw materials/ ingredients/food additives and packaging) and processing equipments for food production.

3. The food production must implement the principles of Good Manufacturing Prac-tices (GMP). Production manager/supervisor must ensure the cleanness and sani-tation of production area and processing equipment before and after processing. All production personnel in production area must wear complete working cloths (laboratory coat, head cover, hand cover, and masker).

4. The prodution division must coordinate and communicate with product develop-ment and quality control division to control the production activity.

5. All above student daily activities are reported in a logbook under the coordination of production division of the industrial model.


C. Conducting Food Product Formulation and Quality Control

1. Each group is allowed to reformulate the product according to their interest. The principle of food product development is applied (small laboratory experiments and sensory testing). Any change of formulation and product specification must be reported in the logbook.

2. Quality control division must identify the quality control point in the production chain, including room production area, processing equipment and production personnel, raw material, intermediate product, and final product.

3. The QC staff must select and determine the analytical method to control the higie-ne/sanitation and processing.

4. The analytical data is used as the input for production division to make necessary corrective action during production period.

5. All above student daily activities are reported in a logbook under the coordination of product development and quality control division of the industrial model.

D. Product Marketing

1. Marketing division develops marketing strategy and determine product price considering the input of QC and production division.

2. Marketing division sells the product according to designed marketing srategy.

3. The money earned from product selling is managed by finance and administration division.

4. All above student daily activities are reported in a logbook under the coordination of marketing division.

E. Designing of Product Label

1. Students must design the product label to meet national labeling regulation. The correctness of product label will be evaluated during student visit to NADFC (National Agency for Drug and Food Control).

2. The revised label design is submitted at the end of the course.

F. Designing of HACCP Plan (Project Report I)

1. The objective of HACCP course is to achieve student competence in designing HACCP Plan document according to selected industrial model. Each group is supervised by a faculty.

2. For effective student activity in designing HACCP Plan, each group is divided into 5 smaller sub-group (5-6 students). Each sub-group is simulated as a HACCP team who is responsible to develop a HACCP Plan.

3. Lecturer will guide students to design HACCP step-by-step (steps 1-12). A sub-group representative will present orally the document for each step in front of other sub-groups.


4. At the end of the course, student group must discuss and finalize HACCP Plan document (Project Report I) under the coordination of QC division.

5. Lecturer gives scores for this course based on the correctness and completeness of HACCP plan document.

G. Designing of Business Plan (Project Report II)

1. The objective of business plan course is to achieve student competence in designing business plan document according to selected industrial model. Each group is supervised by a faculty. Lecturer will guide students to design business plan step-by-step.

2. The activity also covers student simulation to conduct product registration to National Agency for Drug and Food Control (NADFC) and halal certification and labeling process to a halal certifying body (LPPOM).

3. A student representative from marketing division will present orally the draft of business plan document and procedure for product registration in front of other students.

4. At the end of the course, student group must discuss and finalize business plan document (project report II) under the coordination of marketing division.

H. Managerial Meeting

1. Managerial meeting is designed to allow students in groups to communicate each other, share information, plan and evaluate the activities. Managerial meeting is lead by factory manager.

2. Managerial meeting is held in the morning (08.00-08.30) to plan daily activity and in the afternoon (15.30-16.00) to evaluate the progress of activity. Each division must report the progress of daily activites as well as to make a corrective action for the next activities.

I. Oral Presentation and Discussion

1. The oral presentations will be held in the form of group presentation and seminar. Group presentation is aimed to discuss the result of laboratory work among division. Seminar is held at the end of activity, which is attended by all students.

2. Seminar is conducted by each groups (presented by the group leader or by assigned person). Each group is given about 45 minutes, with 30 minutes for presentation, and 15 minutes for discussion. The presentation and discussion in each group is managed by group leader. Students should actively participate in the discussion period for other groups. Appropriate (audio) visual aids can be used to enhance the presentation.


J. Writing Report: Logbook and Comprehensive Project Report

1. Hand-writing laboratory report is prepared by each group in a standardized log-book. Each report consists of data tabulation and calculation, data interpretation and result discussion.

2. Daily report filled by the person responsible to the activities of every session.

3. Class report is divided into three reports that are submitted separately to the sessi-onal instructor including (1) Production Process Report (2) HACCP Plan Docu-ment, and (3) Business Plan Document

4. The comprehensive report is a group project, and only one copy of reports should be submitted per group.

5. The laboratory report should consist of cover page (title, names of authors, an abstract and keywords); introduction (including background, review of pertinent literature and statement of objectives); methods and materials; results and discussion; conclusion; list of cited references; acknowledgments. Data should be presented in tables and/or figures, and appendices may be included if necessary.

K. Food Industrial Visit

1. Industrial visit will give a real picture of food industry situations. Students in each group will visit two food industries as follows:

Group I (Yoghurt and Bakery) : PT Cimory (Sukabumi) and PT Saritama Food Processing (Jakarta) Group II (Fruit Juice and Noodle) : PT Jakaratama (Jakarta and PT Sosro (Jakarta)

2. Detail explanation regarding the departure arrangement: Saturday, 01/08/09, 02.00-03.00 pm (Mr. Dian Herawati).

VII. References/Lecture Notes

1. No specific textbook is used in this course.

2. Laboratory manual is available as a guideline for students and faculties in this laboratory work. Laboratory module describes course objectives and expected learning outcomes for each laboratory activity, scope of quality control analyses, and processing procedure. You must analytical principles and procedures selected for each quality control analysis refer to other laboratory manuals (Food Analysis, Food Microbiology, and Sensory Evaluation of Foods).

3. A standardized format of logbook is available to rekapitulate each group activity and to tabulate production, QC analytical data, marketing.

VIII. Assessment Tools

Students earn marks as individuals participating in a group effort. Daily evaluation will be conducted by Faculty members from both daily activities, written report (log-book, written comprehensiove report, HACCP plan document and business plan), written examination, oral group presentation (oral presentation in division and semi-nar).


A. Logbook

1. Each group has to submit a standardized logbook covering student activities in group (fomation of company organization, production, and product marketing and business plan).

2. The scoring is based on the completeness and information correctness reported in logbook. Standarized scoring system is applied to minimize scoring bias.

B. Comprehensive Project Reports

1. The compehensive written report must follow the standardized format: (1) Intro-duction/Background about the product; (2) Structure of Organization Model and the personalia; (3) Production process (materials and equipments for product processing and analyses; food product development and verification the flowchart process; type and procedures of analyses for sanitation assesment (water, personal, and production room) and also the quality asessment (raw materials, intermediate product, final product, label design complying to labeling regulation, product registration process to BPOM and LPPOM), procedures of analyses); (4) Result and discussion (preparation of the production process; production flowchart verifi-cation data; production process; sanitation and quality asessment data); (5) Con-clusion and recommendation; (6) References; and (7) Attachments (if needed).

2. The scoring is based on the completeness and information correctness reported in logbook. Standarized scoring system is applied to minimize scoring bias.

3. The following rubric is used to assess group project report. Score will vary from 60-100 depending on the fulfillment of the criteria.

Criteria Excellent Project Report

(90-100)

Limited

(60-69)

Abstract Abstract provides clear objective of the actities, brief description of student activities, key results, and main conclusion

Abstract is lengthy; poorly written; fails to describe key findings; conclusion is missing or incomplete

Overall writing format

Sentences vary in length and well formed, word choice is consistently precise, writing is free of error, and writing format obeys the writing guideline, free of plagiarisms or other inappropriate use of information.

Paragraph is poorly constructed and disorganized; full of plagiarisms; frequent typographic error

Introduction Clear explanation of laboratory activities, objectives and expected output/target.

Introduction does not provide clear objective; the laboratory activities are not explained in clearly, output and target is not stated clearly,

Results and Discussion

Clear explanation of overall group activities and outputs,

Data is not presented and discussed properly; a lot of


Criteria Excellent Project Report

(90-100)

Limited

(60-69)

clear presentation of figures, tables, flow chart, appendices where applicable, inclusion of statistical significance of data, and presentation of data, discussing a critical analysis of results and comprehension of subject area; clear explanation of why results occurred the way they did and good explanation of anomalies and similarities.

missing or incomplete information in data presentation; data is not well analyzed and discussed

Conclusions and Recommendation

Draws a conclusion that is supported by the data and gives strong supporting evidence for the conclusion. States whether or not the purpose of the project was or was not addressed.

Conclusion is not fully drawn from the results; no connection between the objective of the activities and the conclusion

Citation and References

Citation of all literature referred to in the report, meet to the guideline, used many and varied sources.

Use inadequate number, inappropriate, or out of date references; inconsistent use of citation system.

C. HACCP Plan Document

1. The HACCP Plan document must explain the 12 steps of HACCP Plan design.

2. Grading of HACCP plan document is based on the completeness and information correctness reported in logbook. Standarized scoring system is applied to mini-mize bias.

D. Business Plan Document

1. Business plan document must cover (1) Backgrounds (short profil of the product, market potency and consumers); (2) Basic information (name, address, owner and personal, and the qualification); (3) Product information (raw materials, produc-tion process, quality asessment, packaging, and product superiority); (4) Market information (consumers target, determination of the size and the value of the market, and the competitor); (5) Product marketing plan (product distribution/ market, promotion, product price in each market level (distributor, agent, relailer); (6) Production tools needed (the location, building, and process equipment, sani-tation and hygiene, HACCP system implementation, investment needed); (7) Financial information (investation cost, operational expense, calculation of profit and loss, and the cashflow, and source of funding; and (8) Information of Business Development Plan (the business plan in about 3-5 years onward, and cashflow forecast.


2. The scoring is based on the completeness and information correctness of infor-mation reported in logbook. Standarized scoring system is applied to minimize scoring bias.

E. Student Activity in a Group

1. Student activity is graded individually based on the expected output of each student in a group. Student is assessed by two other students in the same group based on the expected output defined by the group.

2. The following rubric is used to assess a student activity in a group. Score will vary from 60-100 depending on the fulfillment of the criteria.

Criteria Excellent (90-100) Limited (60-69)

Attendance/ Punctuality

Student fully attends classes/ laboratory and is always punctual

Student has poor attendance of classes/laboratory (absent more than three times)

Listening skills Student actively and respectfully listens to peers and lecturer, both in groups and in class. Student incorporates and build on the ideas of others.

Student does not listen to peer and lecturer both in groups and in class. Student often interrupts.

Critical thinking Student actively and accurately used up to date information and his/her scientific knowledge to solve the real problem during the lab work

Student not actively involved in problem solving discussion or frequently provides un-thoughtful ideas.

Preparation Student arrives to class fully prepared and ready for class/ laboratory work

Student arrives late to class with no preparation

Participation Student actively participates and contributes positively in group according to his/her job description

Student does not perform his/her basic tasks as expected from his/her position

Behavior Student behaves accordingly and shows professional ethics with no disruption

Student behaves inappropriately, often disruptive and unaware of ethics

Group dynamic Student’s presence highly contributes to better group/class discussions/work

Student’s presence often disrupts group/class discussions/work

F. Written Examination

1. You will have one written examination after the end of the course. The exami-nation will cover the principles of food production specified to groups, company organization, HACCP plan, and business plan.

2. There are 50 multiple choice questions at different cognitive levels. 15-20% of questions is presented in English. Time allocation is 90 minutes. Total scores: 100.


3. Remember that dishonesty or cheating during examination will result in the can-cellation of your course. Obtaining receiving illegal assistance from other student’s work/lecture notes/textbook/other information sources and accessing unautho-rized information about an examination before hand are categorized as cheatings. Disciplinary action will be imposed if a student is found to have seriously violated any rules contained in the Code Conduct: warning, reduction of grades, suspen-sion or expulsion.

4. Your scores will be posted on announcement board soon after exam papers are graded. You may verify your scores to the lecturers.

G. Group Presentation (Seminar)

1. Oral presentations the in form of seminar will be evaluated by all attending faculty members and the course coordinator/instructor. Although the presentations are made as a group, each member of the group will be evaluated for his/her contri-bution and effectiveness in delivery, content of the presentation, as well as for active participation during the question period.

2. The presentation covers (a) the picture of company organization and their company profile; (b) production process (product description, production process, sanitation and quality asessment data; (c) HACCP Plan document; and (d) docu-ment of business plan and market trial.

3. The group presentation is graded according to the following rubric (excellent and limited). The grades are average scores given by lecturers attending in presen-tations. Score will vary from 60-100 depending on the fulfillment of the criteria.


Clarity and accuracy of information delivered during oral presentation

Information is delivered clearly, strong background and relevant cited references, strong explanation or discussion, clear and correct conclusion/recommendation, precise choice of word(s)

Information of the case is not clear, a lot of missing or inaccurate information, inaccurate citation, source of information is not clear, no clear or irrelevant conclusion or recommendation, inappropriate use of word(s)

Ability to answer the questions during discussion session

Clear and correct explanation with strong rational argument with the support of relevant cited references

Unclear and irrational explanation, fail to answer the questions, comment is not taken seriously

Power point quality Power point presentation is very clear, systematic, free of word error, excellent appearance, not wordy, free of plagiarism.

Power point presentation is not clear, a lot of word error is found, very wordy, no illustration, not well prepared, unoriginal use of information.



Presentation technique and communication with audience

On time presentation, excellent interaction with audience (such as body language supports the deli-very of presentation materials), loud and clear pronunciation, self confident, empathic towards audience in answering questions.

Longer presentation than allocated time, no interaction or empathy with audience, unclear pronunciation, loss of orientation, no self confidence or over confident.

VIII. Grading Scale (Number of Points)

No Criteria Score Scale

% Note

1. Written examination 0-100 15 Individual

2. Student activity/participation 0-100 20 Individual

3. Group Project report

Group

a. Log book 50-100 15

b. Production report 50-100 10

c. HACCP Plan document 50-100 10

d. Business Plan document 50-100 10

4. Group Presentation (Presentation technique, Visualization, Teamwork, Ability to answer the questions)

20 Group

Grade Classification: A: > 85 85-100; AB: 80-84; B: 75-79; BC: 70-74; C: 65-69; D. 55-64; E <55


Assessment Tools to Measure the Achievement of IFT Core

Competencies in Integrated Food Processing Laboratory Course (FST 400)

Code : FST 400 Course : Integrated Food Processing Laboratory Credit : 2(0-6)

No IFT Core

Competencies Student Activities

Cognitive Levels

Assessment Tool(s)

I.B.3. be able to use the laboratory techniques common to basic and applied food chemistry (cover in detail)

Students must prepare reagents/media and ana-lytical equipments and conduct chemical analyses according to standardized analytical procedures independently and inter-pret the data analysis for quality control

C3-C6 Evaluation of student activity in laboratory and group discussion; evaluation of logbook, laboratory report

I.C.2. be able to select the appropriate analytical technique when presented with a practical problem (cover in detail)

Student select analytical methods (chemical and phyical analyses) suitable for quality control of different food products (fruit juice, bakery, yoghurt, and noodle)

C3-C6 Evaluation of student activity in group discussion to select analytical method suitable to given process; evalu-ation of logbook and labo-ratory report

I.C.3. demonstrate practical proficiency in food analysis laboratory (cover in detail)

Students conduct chemi-cal and/or physical analyses of samples, analyzed and interpret the data for quality control.

C3-C6 Evaluation of stu-dent activity in labo-ratory, group dis-cussion and seminar session; evaluation of logbook and laboratory report

II.A.1. be able to identify the important pathogens and spoilage micro-organisms in foods and the conditions under which they will grow (cover in detail)

Students do microbiolo-gical analysis to ensure the absence of potential pathogens and spoilage microorganisms in final products.

C3-C6 Evaluation of stu-dent activity in labo-ratory, group dis-cussion and seminar session; evaluation of logbook and laboratory report

II.A.2. be able to identify the conditions under which the important pathogens are com-monly inactivated, killed or made harm-less in foods

Students must control the sanitation/ higiene quality of production room, water, equip-ment and production personnel.

Students must control

C3-C6 Evaluation of stu-dents activity in laboratory, group discussion and seminar session to determine pro-cessing condi-tions;


No IFT Core


Cognitive Levels

Assessment Tool(s)

(cover in some extent) processing condition that can inactivate microorganisms (such as processing tempe-rature and time for pasteurization of fruit juice and milk)

evaluation of log-book and laboratory report

II.A.3. be able to utilize labo-ratory techniques to identify microorga-nisms in foods (cover in detail)

Students must prepare growth media and do microbiological analyses to identify total mold, yeast and bacteria in end products; the hygiene and sanitation quality of water, equipment, air in processing area and per-sonnel by analysing mic-roorganisms for sanitation indicators

C3-C6 Evaluation of stu-dent activity in labo-ratory, group dis-cussion and seminar session; evaluation of log-book and laboratory report

II.B.1. understand the prin-ciples involving food preservation via fer-mentation processes (cover in detail)

Students do preservation process in the production of fermentated milk (this competence is only appli-cable for yoghurt group)


II.C.1. understand the role and significance of microbial inactivetion, adaptation and envi-ronmental factors (i.e., Aw, pH, tempe-rature) on growth and res-ponse of microorga-nisms in various envi-ronment (cover in detail)

Students consider fac-tors for microbiological growth during microbi-ological analyses (media for microbial growth, temperature controlling of inoculated media)

Students control envi-ronmental factors to inhibit microbiological factors in food products (temperature con-trolling by refrigeration and heat treatment, Aw controllong by drying, pH treatment by acidification)


II.D.1. be able to identify the conditions, including sanitation practices,

Students do cleaning and sanitation treatment of processing equipment,

C3-C6 Evaluation of student activity in laboratory, group


No IFT Core


Cognitive Levels

Assessment Tool(s)

under which the important pathogens and spoilage microor-ganisms are commonly inactivated, killed or made harmless in foods (cover in detail)

processing room, water, and personnel before and after processing, and do microbiological analysis to ensure the sanitation quality of processing equipments, processing room, water, and per-sonnel

discussion and session; evaluation of logbook and laboratory report

III.A.1. understand the source and variability of raw food material and their impact on food processing operations (cover in detail)

Students select raw materials and ingredients needed for food pro-cessing and control the quality of raw materials

C3-C6 Evaluation of student activity in laboratory, group discussion and seminar session; evaluation of log-book and laboratory report

III.B.1. know the spoilage and deterioration mecha-nisms in foods and methods to control deterioration and spoilage (cover in detail)

Students do process con-trol to eliminate deterio-ration and spoilage of raw material and end products by processing (pasteuriza-tion, drying, fermentation, packaging) and storage control (refrigeration)

C3-C4 Evaluation of stu-dent activity in laboratory, group discussion and seminar session; evaluation of log-book and laboratory report

III.B.2. understand the prin-ciples that make a food product safe for consumption (cover in detail)

Students do microbio-logical analysis to evaluate the microbio-logical quality of final products

Students do heat distri-bution and heat pene-tration measurements of pasterurized fruit juice to ensure the adequacy of heating temperature and time (it is only applicable for thermal processing group).

C3-C6 Evaluation of stu-dent activity in laboratory, group discussion and seminar session; evaluation of log-book and laboratory report

III.C.1. understand the trans-port processes and unit operations in food processing as demons-trated both concept-ually and in practical laboratory settings

Students work in all pro-cessing layout that mimics to food industry at a pilot plant scale processing line completed with processing unit



No IFT Core


Cognitive Levels

Assessment Tool(s)

(cover in detail)

III.C.2. be able to use the mass and energy balances for a given food process (cover in detail)

Students do calculation of mass balance for a given food processing


III.C.3. understand the unit operations required to produce a given food product (cover in detail)

Students identify and use processing equipment needed for food processing


III.D.1. understand the prin-ciples and current practices of processing techniques and the effects of processing parameters on product quality (cover in detail)

Students verify food processing flow, deter-mine critical points should be controlled, and select processing conditions and formula to give acceptable food products


III.E.1. understand the properties and uses of various packaging materials (cover in detail)

Students select type of packaging to be used for final products


III.F.1. understand the basic principles and practices of cleaning and sanitation in food processing operations (cover in detail)

Students do cleaning and sanitation process in food processing operations



No IFT Core


Cognitive Levels

Assessment Tool(s)

IV.A.1. be able to apply and incorporate the prin-ciples of food science in practical, real-world situations and problems (cover in detail)

Students do laboratory work in enviroment of industrial model

Students apply the principle of food science (food chemistry and analysis, food process engineering, food mic-robiology and applied science) in all food processing operation and quality control

Students compare the processing conditions at pilot plant scale to the real food processing industry


IV.B.1. know how to use computers to solve food science problems (cover in some extent)

Students use computer software for data analy-sis, search information, preparing report, audio visual and power point presentation

C4 Evaluation of log-book and laboratory report, HACCP Plan document and Bussiness Plan document

IV.C.1. be able to apply statis-tical principles to food science applications (cover in some extent)

Students use basic statis-tics in data analysis from quality control process (chemical, physical, microbiological and sensory analyses) and interprate the data

C3 Evaluation of log-book and laboratory report

IV.D.1. be able to apply the principles of food science to control and assure the quality of food products (cover in some dtail)

Students do quality control process (chemi-cal, physical, microbio-logical and sensory analyses) during pro-cessing steps to ensure the safe and quality final products

Students prepare HACCP Plan for given food processing


IV.E.1. understand the basic principles of sensory analysis

Students do sensory analysis to determine acceptable formula and

C3-C6 Evaluation of stu-dent activity in labo-ratory, group dis-


No IFT Core


Cognitive Levels

Assessment Tool(s)

(cover in some extent) quality of final products cussion and seminar session; evaluation of log-book and laboratory report

IV.F.1. be aware of current topics of importance to the food industry (cover in detail)

Students compare the processing conditions at pilot plant scale to the real food processing industry

C3-C6 Evaluation of stu-dent activity during industrial visit; eva-luation of students during seminar session

Students prepare bussi-ness plan document for given food processing and product marketing

C3-C6 Evaluation of group discussion during preparing business plan document; eva-luation of business plan document

IV.G.1. understand govern-ment regulations required for the manufacture and sale of food products (cover in some detail)

Students simulate to design food labeling, product registration to NADFC and LPPOM, apply government regulation related to food additives used in food processing, apply good manufacturing practices (GMP) requirement


V.A.1. demonstrate the use of oral and written communication skills (cover in detail)

Written communica-tion skills: students prepare in groups tech-nical aspects of food processing: laboratory work preparation, ana-lyze and interpret data analysis, laboratory report and power point presentation

Oral communication skills: Students work in groups, communicate and discuss each other to control the whole laboratory work in industrial model, make group presentation at the end of laboratory work

Evaluation of log-book and laboratory report


No IFT Core


Cognitive Levels

Assessment Tool(s)

V.B.1. define a problem, identify potential causes and possible solutions, and make thoughtful recommendations (cover in detail)

Group discussion to identify possible prob-lems and potential causes that may occur during processing and marketing test of products

Group discussion to interpret analytical data from quality control process and use the data to determine corrective actions

Evaluation of student activity in laboratory work, group discussion and seminar session

Group discussion to determine critical control points in given food processing and how to control in the development of HACCP Plan

Evaluation of stu-dent activity in group discussion and seminar session; evaluation of HACCP Plan document

V.B.2. apply critical thinking skills to new situations (cover in detail)

Group discussion to design whole laboratory work in an industrial model

Evaluation of stu-dent activity in group discussion and seminar session, evaluation of written report

Groups discussion during seminar session: make comments or critics to other groups

V.C.1. commit to the highest standards of professi-onal integrity and ethical values (cover in detail)

Students do laboratory work in enviroment of industrial model, which requires discipline and professionals of individual


V.C.2. work and/or interact with individuals from diverse cultures (cover in detail)

This design of laboratory work emphasizes a team working in industrial model. It requires stu-dents with different eco-nomic, culture, religion and ethnic beckaground to inteact each other to achieve the objectives of company model


V.D.1. explain the skills necessary to conti-

Students update their knowledge and skills

Evaluation of student activity in


No IFT Core


Cognitive Levels

Assessment Tool(s)

nually educate oneself (cover in detail)

related to food science and technology and soft skills independently to complete the laboratoroy work

laboratory work and group discussion, written report

V.E.1. work effectively with others (cover in detail)

Students work with others effectively to complete whole process of labora-tory work


V.E.2. provide leadership in a variety of situations (cover in detail)

This laboratory work gives students practices to lead independently the whole process of labora-tory work in an industrial model environment


V.E.3. deal with individual and/or group conflict (cover in detail)

Group discussion will give practices to students solve any possible con-flicts and different opinion occurred during laboratory work


V.F.1. independently research scientific and non-scientific information

Groups students search information from any sources (textbooks, jour-nals, internet, etc) to solve any problems or to find any explanation related to laboratory work

Evaluation of logbook and written report

V.F.2. competently use lib-rary resources

V.G.1. manage time effectively

Group students work the whole process of labora-tory work in tight sche-dule which requires effective time manage-ment


V.G.2. facilitate group projects This laboratory work is a group projects


V.G.3. handle multiple tasks and pressures

Group students work the whole process of labora-tory work in tight sche-dule which requires stu-dents to handle multiple tasks and pressures


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