2. • Food science is the applied science devoted to the study
of food.
• The Institute of Food Technologists defines it as "the
discipline in which the engineering, biological, and
physical sciences are used to study the nature of foods,
the causes of deterioration, the principles underlying
food processing, and the improvement of foods for the
consuming public.“
• Activities of food scientists include the development of
new food products, design of processes to produce
these foods, choice of packaging materials, shelf-life
studies, sensory evaluation of the product with panels or
potential consumers, as well as microbiological and
chemical testing.
• Food science is a highly interdisciplinary field. It
incorporates concepts from many different fields
including microbiology, chemical engineering, and
biochemistry.
4. • Secara garis besar, ruang lingkup Ilmu & Teknologi
Pangan terdiri dari :
1. Kimia & Biokimia Pangan
2. Mikrobiologi Pangan
3. Gizi
4. Rekayasa Proses Pengolahan Pangan
5. Manajemen Industri Pangan
5. Kimia & Biokimia Pangan (Food chemistry & biochemistry)
• Mempelajari sifat-sifat kimia dan biokimia dari bahan pangan,
perubahannya dalam proses pengolahan, serta interaksi
antara komponen-komponen penyusun bahan pangan
• Komponen-komponen penyusun bahan pangan : air,
karbohidrat, protein, lemak, mineral, vitamin, enzim, bahan
tambahan pangan (food aditives), flavor pangan, dan zat
warna (color)
Mikrobiologi Pangan (food microbiology)
• Mempelajari sifat-sifat & penggunaan mikroorganisme dalam
pengolahan pangan termasuk proses pengolahan yang
melibatkan mikroorganisme serta enzim
• Proses yang melibatkan mikroorganisme antara lain :
pembuatan tempe, yoghurt, keju, wine, MSG (mono sodium
glutamat), kecap ikan, produksi enzim, nata de coco, dsb.
6. Gizi (Food Nutrition)
• Mempelajari komponen-komponen gizi dalam bahan pangan,
perubahannya selama proses pengolahan, teknik fortifikasi
(penambahan zat gizi), perhitungan AKG (angka kecukupan
gizi), senyawa-senyawa fungsional (antioksidan, anti kanker,
anti aging, dsb), zat-zat anti gizi, penyusunan diet, dsb
Rekayasa Proses (Food Engineering)
• Mempelajari prinsip-prinsip fisika dalam pengolahan pangan (satuan
operasi), teknologi pengemasan pangan, penentuan umur simpan
(shelf-life), perancangan pabrik pangan, perancangan alat / mesin
pengolahan, desain proses, pengelolaan limbah
• Satuan Operasi : pengeringan, pendinginan, proses thermal,
material handling, evaporasi, destilasi, ekstraksi, pengecilan ukuran,
mechanical separation, kinetika, kristalisasi, dsb