IntroductionProgram Studi Ilmu dan Teknologi Pangan Universitas Bakrie merupakan program studi yang menyelenggarakan program pendidikan tingkat sarjana (S1) dengan fokus pada bidang ilmu pangan. Cakupan ilmu pangan meliputi mata rantai penanganan bahan pangan mulai dari tahap pascapanen hingga produk pangan siap dikonsumsi. Prodi Teknologi Pangan akan terus berkembang seiring dengan perkembangan industri pangan nasional maupun global. Kegiatan akademik Prodi Teknologi Pangan dijabarkan ke dalam kurikulum operasional yang ditopang oleh empat pilar utama teknologi pangan, yaitu: (1) kimia pangan, (2) mikrobiologi pangan, (3) gizi pangan, dan (4) pengolahan pangan. Selain empat pilar tersebut, kurikulum juga mencakup berbagai aspek kekinian yang mendukung mata rantai penanganan bahan pangan dan direpresentasikan ke dalam mata kuliah keamanan pangan, kehalalan produk pangan olahan, perilaku konsumen, pengembangan produk, dan komunikasi bisnis.
Head of Food Science and Technology Program
Dr Ardiansyah obtained his PhD degree in Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, Sendai, JAPAN in 2007. He obtained his Diploma (Supervisor of Food Quality Assurance) in 1995, Bachelor and Master degree (Food Science and Technology) in 1998 and 2002, respectively. During his Doctoral and Postdoctoral fellow was supported by MEXT (Monbukagakusho) and JSPS (2003-2012), he focused on novel functional ingredients in enzyme treated rice bran for the prevention of life-style related disease.
Food Science and Technology Lecturers
Dr. Anton Apriyantono
Dr. Anton Apriyantono was former Minister of Agriculture, Republic of Indonesia (2004-2009). He began his career as lecturer in Bogor Agricultural University from 1982 to 2011. He obtained Bachelor and Master degree from the same university in 1982 and 1988. In 1992 he was granted PhD degree from Reading University, UK.
Kurnia Ramadhan, M.Sc.
Kurnia Ramadhan obtained his first degree (in Food Technology) back in 2009 from the Bogor Agricultural University. He was awarded Masters of Science (in Food Technology) from the Universiti Sains Malaysia in 2012. Currently, starting in mid-2015, he is pursuing his PhD in the Food Structure research group, Division of Food Sciences, University of Nottingham, UK.
Laras Cempaka, M.T.
Laras Cempaka was born in 1988 at Bandung, West Java. She received her Bachelor degree (Microbiology) in 2010 and Master degree (Chemical Engineering) in 2012 from Bandung Institute of Technology (ITB).
Nurul Asiah, S.T., M.T
Nurul Asiah was born in Blora-Central Java, Indonesia, on 1988. She graduated as Diploma (Chemical Engineering) in 2009, Bachelor degree (Chemical Engineering) in 2012, and Master degree (Chemical Engineering) in 2015 from the same campus, Diponegoro University.
Rizki Maryam Astuti, M.Si.
Rizki Maryam Astuti was born in 1985 at Bandung, West Java. She obtained her Bachelor degree (Chemistry) in 2007 from Universitas Pendidikan Indonesia. She obtained Master degree in 2012 from Bogor Agricultural University. Rizki began her career as lecturer in Universitas Bakrie since September 2012. She was assigned as lecture assistant in the same university, taught in organic chemistry laboratory class, and involved in research on essential oil topic.
Dr.agr. Wahyudi David.
Wahyudi David obtained Doctoral degree in 2011 as Doktors der Agrarwisshenschaften (Dr.agr), specifically in the field of Organic Food Quality and Food Culture (Ökologische Lebensmittelqualität und Ernährungskultur) from Universitaet Kassel. He was scholarship holder sponsored by Directorate General of Higher Education (Ministry of Education Republic of Indonesia) and DAAD-Stibet.