Doctor of Food Science

IntroductionCoursesDFS SyllabusInformation

Definition

Food science is a science that concerns the most basic human needs. The development of food science in the international world is very fast, so that to catch up with it requires the readiness of human resources who have an understanding, mastery of science, as well as the exploitation and management of biological resources of foodstuffs to meet current needs and anticipate future needs. Especially with the implementation of the ASEAN Economic Community (AEC) in 2015, an increase in qualified and competitive human resources is needed.

The Food Science Doctoral Study Program in its academic activities has accommodated the Gadjah Mada University policy in learning the five main pillars, namely related to real problems in society, having links with other disciplines, having an international outlook, building leadership, and utilizing information and communication technology. Therefore, the Food Science Doctoral Study Program is committed to preparing a doctoral-quality workforce that has high competence in the field of food science that is recognized at the national and international levels, and is ready to enter the world of education, research, and industry.

Vision

To become a nationally and internationally recognized doctoral study program in food science development.

Mission

Organizing doctoral postgraduate education in the field of food science that is relevant to the development of food science and technology, as well as national and international needs.

Education Objectives

Producing doctoral graduates who are able to develop new knowledge and technology in the field of food through research, to produce creative, original and tested works.

Specific Learning Outcomes

  1. Knowledges (K)
    • K1. Mastering the basic concepts of food science
    • K2. Be able to apply food science to solve problems in the food sector through inter, multi, and transdisciplinary approaches
    • K3. Mastering the concept of academic integrity in general and the concept of plagiarism in particular, in terms of types of plagiarism, consequences of violations and efforts to prevent them.
  1. Special Skills (SS)
    • Be able to design and carry out research in the field of food science and analyze the results of their research to produce creative, original, and tested work in the form of dissertations, and papers published in accredited scientific journals and in international journals.

Profile of DFS Graduates

  1. Academics and Researchers. Graduates of the Doctoral Program in Food Science are prepared to become independent researchers capable of advancing knowledge and solving problems in the field of food science through inter-, multi-, and transdisciplinary approaches. They are able to produce creative, original, and validated scientific works. Graduates may also pursue careers as academics who master food science theories and methodologies to develop innovative learning processes and to achieve the highest level of academic career.
  2. Bureaucrats in the Food Sector. Graduates of the Doctoral Program in Food Science may serve as policymakers or government officials in the food sector, working in national institutions such as the National Agency for Drug and Food Control (BPOM), the National Standardization Agency (BSN), the Ministry of Agriculture, the Ministry of Industry, as well as in international organizations such as the World Health Organization (WHO) and the Food and Agriculture Organization (FAO).

Learning Program

  1. Regular program (Basis: Rector Regulation No. 11/2016)
    • Admission requirements:
      • Master’s GPA ≥ 3,0; accreditation of study program A; or
      • Master’s GPA ≥ 3,25; accreditation of study program B; or
      • Master’s GPA ≥ 3,5; accreditation of study program C
      • TOEFL score ≥ 450
      • Academic Potential Test score ≥ 500
    • Graduation requirements:
      • Study load 46-50 credits (12-16 credits of theory, 2 credits of seminar, 32 credits of dissertation)
      • GPA ≥ 3.25
      • Study period 6-10 semesters
      • Publication: indexed international journals min. 1 & accredited national journal or Scopus indexed international proceedings at least 1
  1. Research-based programs (by research) (Basis: Rector Regulation No. 18 of 2019)
    • Admission requirements:
      • Master’s GPA ≥ 3,25, minimum study program accreditation B
      • TOEFL score ≥ 450
      • Academic Potential Test score ≥ 500
    • Graduation requirements
      • Study load 46 credits (6 credits of theory, 38 credits of dissertation)
      • GPA ≥ 3.25
      • Study period 5-10 semesters
      • Publications: at least 2 reputable international journals and at least 1 accredited national journal or reputable international proceedings.

Curriculum

NoCourse NumberCourse NameCreditsSemester
Compulsory Courses (Regular Program)
1TPHP217001Seminar I1Odd/Even
2TPHP217002Seminar II1Odd/Even
3TPHP219001Dissertation32Odd/Even
Compulsory Courses (Research-based Program (By-Research))
1TPHP217001Seminar I1Odd/Even
2TPHP217002Seminar II1Odd/Even
3TPHP219002Dissertation38Odd/Even
Elective Courses
1TPHP218001Advanced Protein3Odd/Even
2TPHP218002Advanced Lipids3Odd/Even
3TPHP218003Advanced Carbohydrates3Odd/Even
4TPHP218004Advanced Enzymology3Odd/Even
5TPHP218005Antioxidants3Odd/Even
6TPHP218006Cellular Nutrition3Odd/Even
7TPHP218007Advanced Nutrition3Odd/Even
8TPHP218008Microbial Physiology3Odd/Even
9TPHP218009Advanced Food Microbiology3Odd/Even

Lecturers

  1. Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S.
  2. Prof. Dr. Ir. Retno Indrati, M.Sc.
  3. Prof. Dr. Ir. Umar Santoso, M.Sc.
  4. Prof. Dr. Ir. Djagal Wiseso Marseno, M.Agr.
  5. Prof. Dr. Ir. Supriyadi, M.Sc.
  6. Prof. Dr. Ir. Tyas Utami, M.Sc.
  7. Prof. Dr. Ir. Eni Harmayani, M.Sc.
  8. Prof. Dr. Ir. Sri Raharjo, M.Sc.
  9. Prof. Dr. Ir. Chusnul Hidayat
  10. Prof. Dr. Dra. Sunarti, M.Kes.
  11. Prof. Dr. Ria Millati, S.T., M.T.
  12. Prof. Dr. Yudi Pranoto, S.T.P., M.P.
  13. Dr. Ir. Muhammad Nur Cahyanto, M.Sc.
  14. Andriati Ningrum, S.T.P., M.Agr., Ph.D.
  15. Dr.rer.nat. Lucia Dhiantika Witasari, S.Farm., Apt., M.Biotech.
  16. Dr. Widiastuti Setyaningsih, S.T.P., M.Sc.
  17. Rachma Wikandari, S.T.P., M.Biotech., Ph.D.
  18. Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.
  19. Dr. Ir. Priyanto Triwitono, M.P.
  20. Dr.nat.techn. Francis M Constance Sigit Setyabudi, S.T.P., M.P.
  21. Dian Anggraini Suroto, S.T.P., M.P., M.Eng., Ph.D.
  22. Yunika Mayangsari, S.Si., M.Biotech., Ph.D.

Course Syllabus of Doctor of Food Science

NoCourse NumberCourse NameCreditsC/E*Syllabus / Course Description
1TPHP217001Seminar I1CProposal seminars and/or progress of research implementation are conducted at least once in one semester.
2TPHP217002Seminar II1C
Proposal seminars and/or progress of research implementation are conducted at least once in one semester.
3aTPHP219001Dissertation (Regular Program)32CFormulation of problems and research objectives, theoretical basis, hypothesis, and problem-solving designs for the preparation of research proposals. Data collection in order to solve the problem. Preparation of a dissertation and publication of research results at least 2.
3bTPHP219002Dissertation (By-Research Program)38CFormulation of problems and research objectives, theoretical basis, hypothesis, and problem-solving designs for the preparation of research proposals. Data collection in order to solve the problem. Preparation of a dissertation and publication of research results at least 3.
4TPHP218001Advanced Protein3EBasic principles of complex protein-protein interactions and proteins with other molecules; sequence, protein structure, protein function prediction, protein structure prediction, posttranslational modification; structure of bioactive peptides, relationship between structure and function of bioactive peptides, production and fractionation of bioactive peptides from foodstuffs; isolation, purification, and characterization of peptides and proteins; specialized topics (eg protein gels, in silico analysis of bioactive peptides); as well as the latest developments in research results related to the structure, properties of proteins, and their applications.
5TPHP218002Advanced Lipids3ESynthesis of structured lipids, physical and chemical characterization in food systems. Emulsions, microemulsions, and nanoemulsions as carriers of bioactive components in food systems.
6TPHP218003Advanced Carbohydrates3EThe molecular-intermolecular-starch granule structure and its relation to its physical-chemical properties, natural starch molecular derivatives, physico-chemical modification of starch, use of modified starch, safety aspects of using modified starch, starch digestibility, digestible starch, physiological effects of digestible starch, dietary fiber, prebiotic properties of carbohydrates, synbiotic microencapsulation.
7TPHP218004Advanced Enzymology3EThe structure and chemical properties of enzymes, as well as how to determine them. Structure of the active site, identify the binding site and the catalytic site. Mechanism of acid-base and electrostatic catalysis; determination of the mechanism of enzymes along with some examples of enzymatic reaction mechanisms of certain enzymes. Enzyme stability and stabilization. In-depth discussion of the latest research developments on enzymes from scientific journals.
8TPHP218005Antioxidant3EMechanisms of auto-oxidation and photo-oxidation reactions and their impact on the deterioration of flavors, nutrients and vitamins in food and beverage products. Control strategy to inhibit auto-oxidation and photo-oxidation reactions. Types of antioxidants and mechanisms of antioxidation reactions. Sources of antioxidants, methods of isolation and identification, and evaluation of antioxidant activity. Safety aspects of the use of antioxidants.
9TPHP218006 Cellular Nutrition3EFulfillment of nutrients at the cellular level in an effort to obtain optimal health and prevent the acceleration of the degeneration process. The main topics of discussion include various types of cells as constituents of body organs and their functions, cells as components of various physiological systems, apoptosis and cell cycle, communication and transport between cells, the role of functional food and the interaction of nutrients in fighting the negative effects of free radicals, as well as the concept nutrigenomics.
10TPHP218007Advanced Nutrition3ENutrition for special circumstances, including athletic nutrition (sports nutrition), elderly nutrition and patient nutrition or diet therapy for metabolic disorders (including stress sufferers). The review includes nutritional needs and how to fulfill them, metabolism, causes of health problems (for patients), mechanisms of occurrence of disorders and important considerations in handling and management.
11TPHP218008Microbial Physiology3E
The structure of the components and organization of the cell. Metabolism for energy production (respiration and fermentation), micromolecular biosynthesis (amino acids, purines, and pyrimidines) and macromolecules (carbohydrates, lipids, proteins, and nucleotides). Microbial genetics, replication, transcription, translation, regulation, transfer of genetic information, mutagenesis, recombination and genetic engineering. Regulation of microbial growth (epigenetics): influence of nutrition, temperature, oxygen, pressure, acid/base.
12TPHP218009Advanced Food Microbiology3EAn overview of the concepts, techniques and applications of biotechnology in food processing and food components. Development of analytical methods, modification of food components and development of new methods to produce new products or trait improvement. Genetic manipulation techniques and microbial DNA recombination.

*C: Compulsory; E: Elective

Requirements

Information regarding admission requirements and registration schedule can be accessed through the following website: https://um.ugm.ac.id/.
All registration procedures shall be completed online via the aforementioned website.

Tuition Fees

Information on tuition fees is available at: https://um.ugm.ac.id/.

Information

Download Leaflet of Doctor of Food Science UGM

For more information, please contact

Faculty of Agricultural Technology UGM

Jl. Flora 1, Bulaksumur, Yogyakarta 55281

Tel. (0274) 544716; Fax (0274) 589797

E-mail : pasca_ftpugm@ugm.ac.id

Website: www.pasca.tp.ugm.ac.id