Food and Agricultural Products Chemistry and Biochemistry Laboratory

Food and Agricultural Products Chemistry and Biochemistry Laboratory

I. Description

Laboratory of Chemistry and Biochemistry of Food and Agricultural Products is one of the laboratories under the Department of Food Science and Biotechnology, Faculty of Agricultural Technology (FTP), Universitas Brawijaya (UB). This laboratory was established in 2009 based on the Rector’s Decree No. 261/SK/2009, Laboratory of Chemistry and Biochemistry of Food and Agricultural Products is an educational laboratory that serves practicum, student research, lecturer research, industrial work practices for vocational students, as well as public services such as training and analytical services in collaboration with the Food Quality and Safety Testing Laboratory which also under the Department of Food Science and Biotechnology FTP –UB.

Vision
To become a leading Laboratory in Education, Research, and Community Service, in the field of Chemistry and Biochemistry of Food and Agricultural Products in the context of developing food resources and agricultural products that are environmentally sound to support food and agricultural product industries and entrepreneurs in global competition

Mission
Carry out education, research, and community service services in the field of chemistry and biochemistry of food and agricultural products that support development in the field of quality and up-to-date Food and Agricultural Products Technology.

Aims

1. Carry out education in the field of Chemistry and Biochemistry of Food and Agricultural Products through scientific development and implementation of practicums
2. Develop knowledge in the field of Chemistry and Biochemistry of Food and Agricultural Products through research and scientific publications
3. Apply knowledge and skills in the field of Chemistry and Biochemistry of Food and Agricultural Products both independently and in collaboration which includes developing knowledge of food technology and agricultural products for the wider community.

The human resources of this laboratory consist of 6 lecturers consisting of 3 professors, 1 lector with doctoral education, 2 expert assistant lecturers with master’s education, and 1 laboratory assistant who is an Education Laboratory Institution (PLP) laboratory with a bachelor’s degree in chemistry. Lecturers under the Laboratory of Chemistry and Biochemistry of Food and Agricultural Products have expertise in the fields of food science and technology, agricultural technology, and biochemistry. The lecturer’s areas of expertise are varied, including post-harvest physiology and bioactive compounds (Prof. Dr. Ir. Simon BW, M. App.Sc), food biochemistry (Prof. Dr. Ir. Yunianta, DAE), chemistry and lipid technology (Prof. Dr. Teti Estiasih, STP, MP), hydrocolloid (Moh. Nur, STP., MP., Ph.D), development of bioactive compounds from local food ingredients (Latifa Putri Aulia, STP., M. Sc) and local carbohydrate-based food (Tanalyna Hasna, STP., M.Sc). The laboratory assistant in this laboratory is Luluk Mamluhah, SSi has an undergraduate chemistry education background with food analysisexpertise and has attended various education and training.

II. Laboratory Function

In line with its vision and mission, the Laboratory of Chemistry and Biochemistry of Food and Agricultural Products is a laboratory that focuses on education, research, and service in the field of food and agricultural products, with the main research being the food sector. In the field of research, this laboratory, like other laboratories in the Department of Food Science and Biotechnology, FTP-UB also develops courses at the S1, S2, and S3 levels, including:

(1) Undergraduate Courses: Basic Chemistry, Food Biochemistry, Organic Chemistry, Food Chemistry, Food Physical Chemistry, Knowledge of Food Ingredients, Food Analysis, Practicum of Biochemistry and Food Analysis, Basic Instrumental Analysis;

(2) Master’s Degree Courses: Advanced Food Analysis, Bioactive Natural Ingredients, Advanced Food Biochemistry, Physiology of Agricultural Products, Food Component Chemistry, Advanced Enzyme Technology;

(3) S3 Courses: Bioactive Components and Their Utilization, Interaction of Food Components, Derivatization of Food Components. Curriculum evaluation is carried out periodically starting with evaluation at the laboratory level, then followed by evaluation at the department level and workshops involving stakeholders from the food industry and peer review from top universities.

III. Laboratory Facility