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Doctor of Food Science

  • INTRODUCTION

    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 stratum 3 (S-3) study program in food science development.

    Mission

    Organizing postgraduate stratum three (S-3) 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. Knowledge Mastery
      • Mastering the basic concepts of food science
      • Able to apply food science to solve problems in the food sector through inter, multi, and transdisciplinary approaches
      • 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.
    2. Special Skills

    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. DFS graduates can be appointed as lecturers in the study programs related to food technology and agricultural products. Additionally, the graduates may also rule as researchers in a research institution or food industry.
    2. Professionals in the Food Industry. DFS graduates could take up a role in the food industry, in the departments of production, quality assurance, or research and development.
    3. Bureaucrats in the Food Sector. DFS graduates could work as bureaucrats’ candidates in the food sector, such as in government institutions (National Agency of Drug and Food Control in Indonesia (BPOM), National Standardization Agency (BSN), Ministry of Agriculture, Ministry of Industry), or in global organizations (World Health Organization (WHO), Food and Agriculture Organization (FAO)).
    4. Entrepreneur in Food Sector. DFS graduates may achieve success as innovative and creative entrepreneurs.

  • Learning Program

    1. Regular program (Basis: Rector Regulation No. 11/2016)
      • Entry requirements:
        • Master GPA ≥ 3.0; accreditation of study program A; or Master GPA ≥ 3.25; accreditation of study program B; or Master GPA ≥ 3.5; accreditation of study program C
        • TOEFL score ≥ 450
        • TPA score ≥ 500
      • Pass 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)
      • Entry requirements:
        • Master’s GPA ≥ 3.25; minimum study program accreditation B
        • TOEFL score ≥ 450
        • TPA score ≥ 500
      • Pass 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

    1. Regular Program
    No Code Course Title Credits Semester
    Compulsory Course
    1 TPHP217001 Seminar I 1 Odd/Even
    2 TPHP217002 Seminar II 1 Odd/Even
    3 TPHP219001 Dissertation 32 Odd/Even
    Elective Course
    1 TPHP218001 Advanced Protein 3 Odd/Even
    2 TPHP218002 Advanced Lipids 3 Odd/Even
    3 TPHP218003 Advanced Carbohydrates 3 Odd/Even
    4 TPHP218004 Advanced Enzymology 3 Odd/Even
    5 TPHP218005 Antioxidants 3 Odd/Even
    6 TPHP218006 Cellular Nutrition 3 Odd/Even
    7 TPHP218007 Advanced Nutrition 3 Odd/Even
    8 TPHP218008 Microbial Physiology 3 Odd/Even
    9 TPHP218009 Advanced Food Microbiology 3 Odd/Even
    10 TPHP218010 Research and Development in the Field of Functional Food and Nutrition 3 Odd/Even

    Seminar courses must be attended by all students with a minimum attendance of 85%. If attendance is less than 85%, it results in a grade that is not maximized (grade B or less). Each doctoral program participant is required to present the progress research/proposal at least once a semester.

     

    1. By Research Program
    No Code Course Title Credits Semester
    Compulsory Course
    1 TPHP217001 Seminar I 1 Odd/Even
    2 TPHP217002 Seminar II 1 Odd/Even
    3 TPHP219001 Dissertation 38 Odd/Even
    Elective Course
    1 TPHP218001 Advanced Protein 3 Odd/Even
    2 TPHP218002 Advanced Lipids 3 Odd/Even
    3 TPHP218003 Advanced Carbohydrates 3 Odd/Even
    4 TPHP218004 Advanced Enzymology 3 Odd/Even
    5 TPHP218005 Antioxidants 3 Odd/Even
    6 TPHP218006 Cellular Nutrition 3 Odd/Even
    7 TPHP218007 Advanced Nutrition 3 Odd/Even
    8 TPHP218008 Microbial Physiology 3 Odd/Even
    9 TPHP218009 Advanced Food Microbiology 3 Odd/Even
    10 TPHP218010 Research and Development in the Field of Functional Food and Nutrition 3 Odd/Even

    Seminar courses must be attended by all students with a minimum attendance of 85%. If attendance is less than 85%, it results in a grade that is not maximized (grade B or less). Each doctoral program participant is required to present the progress research/proposal at least once a semester.

     

    Curriculum Map

    No Course Title Graduates Learning Outcome
    a1 a2 a3 b
    1 Dissertation (32/38 credits/C) √ √ √
    2 Seminar I dan II (2 credits/C) √ √
    3 Elective Courses (>12 credits/E)

    • Advanced Protein (3 credits/E)
    • Advanced Lipids (3 credits/E)
    • Advanced Carbohydrates (3 credits/E)
    • Advanced Enzymology (3 credits/E)
    • Antioxidants (3 credits/E)
    • Cellular Nutrition (3 credits/E)
    • Advanced Nutrition (3 credits/E)
    • Microbial Physiology (3 credits/E)
    • Advanced Food Microbiology (3 credits/E)
    • Research and Development in the Field of Functional Food and Nutrition (3 credits/E)
    		 √

    Lecturers

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

  • Course Syllabus of Doctor of Food Science

    Compulsory Course

    No

    		 Course Number Course Name Credits

    Syllabus/Course Description
    1 TPHP217001 Seminar I 1 Proposal seminars and/or progress of research implementation are conducted at least once in one semester.
    2 TPHP217002 Seminar II 1 Proposal seminars and/or progress of research implementation are conducted at least once in one semester.
    3 TPHP219001 Dissertation (Program Regular) 32 Formulation 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.
    4 TPHP219002 Dissertation (Program by Research) 38 Formulation 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.

    Elective Course

    No

    		 Course Number Course Name Credits

    Syllabus/Course Description
    1 TPHP218001 Advanced Proteins 3 Basic 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.
    2 TPHP218002 Advanced Lipids 3 Synthesis of structured lipids, physical and chemical characterization in food systems. Emulsions, microemulsions, and nanoemulsions as carriers of bioactive components in food systems.
    3 TPHP218003 Advanced Carbohydrates 3 The 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.
    4 TPHP218004 Advanced Enzymology 3 The 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.
    5 TPHP218005 Antioxidant 3 Mechanisms 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.
    6 TPHP218006 Cellular Nutrition 3 Fulfillment 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
    7 TPHP218007 Advanced Nutrition 3 Nutrition 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.
    8 TPHP218008 Microbial Physiology 3 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.
    9 TPHP218009 Advanced Food Microbiology 3 An 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
    10 TPHP218010 Research and Development in the Field of Functional Food and Nutrition 3 Concepts and methods of preparing research plans, research planning and management, data collection and organization, experimental design, statistical methods, the process of preparing research proposals, ethics in research, analysis and interpretation of research data, transfer of technology to industry.

  • Registration Requirements

    Terms and time of registration can be seen through the page: https://um.ugm.ac.id/. Meanwhile, registration is done online through this page.

    Study Fee

    STUDY FEE can be seen through the page: 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