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PENGEMBANGAN PRODUK PANGAN ITP 355 ; 3(1-2)
No. POKOK BAHASAN TATAP MUKA - DOSEN 1 Pendahuluan 1 X – 2 Perancangan Produk (Dari Perspektif Pasar) 2 X – 3 Aspek Keamanan dan Regulasi 4 Strategi thd “Global Product Development” 5 Consumer Research 6 Rekayasa dan Produksi 7 Pengemasan
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No. POKOK BAHASAN TATAP MUKA - DOSEN
8 R and D Process 9 Proteksi terhadap Kekayaan Intelektual 10 Sinergi Industri - Universitas
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ITP 355 ; 3(1-2) Evaluasi Pembelajaran
Ujian sisipan : 20 % Ujian Utama : 20 % Praktik (Usul,Produk,Laporan,Presentasi ) : 60% Termasuk di dalamnya : Usul + Presentasi Praktek + Produk Laporan + Presentasi
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PUSTAKA Graf, E. and I.S. Saguy Food Product Development, From Concept to The Marketplace. Matz, S.A Snack Food Technology. George, T.A Shreve’s Chemical Process Industries. Fifth Edition Ransley, J.K The Rice of Food and Nutritional Suplements – an Overview of The Marketplace. In J.K. Ransley, J.K. Donnelly, and N.W. Read (Eds), Food and Nutritional SuplementsTheir Role in Health and Disease
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LUARAN PRODUK ANALISIS EKONOMI (BEP. PENENTUAN HARGA DSB) PAMERAN
LAPORAN
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