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
No. POKOK BAHASAN TATAP MUKA - DOSEN 8 R and D Process 9 Proteksi terhadap Kekayaan Intelektual 10 Sinergi Industri - Universitas
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
PUSTAKA Graf, E. and I.S. Saguy. 1991. Food Product Development, From Concept to The Marketplace. Matz, S.A. 1984. Snack Food Technology. George, T.A. 1988. Shreve’s Chemical Process Industries. Fifth Edition Ransley, J.K. 2001. 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
LUARAN PRODUK ANALISIS EKONOMI (BEP. PENENTUAN HARGA DSB) PAMERAN LAPORAN