Ilmu Pangan

20 metode.

Analytical Chemistry 4

Kromatografi Gas-Olfaktometri KCKT Titrasi Karl Fischer Metode Kjeldahl

Sensory Evaluation 4

Skala Just-About-Right (JAR)Analisis Deskriptif Kuantitatif Dominasi Sensasi Temporal Analisis Profil Tekstur

Predictive Stability Testing 1

Pengujian Masa Simpan Dipercepat

Thermal Processing 1

Nilai D dan Nilai Z

Radical scavenging / antioxidant capacity 1

Uji Penangkapan Radikal DPPH

Thermal Analysis 1

Gelatinisasi DSC

Instrumental Analysis 1

Hidung Elektronik

Thermal-vacuum food processing 1

Pengeringan Beku (Liofilisasi)

Quality Assurance 1

Thermal Degradation 1

Kinetika Reaksi Maillard

Antimicrobial susceptibility testing 1

Uji Konsentrasi Hambat Minimum

Physical Characterization 1

Extraction Chemistry 1

Ekstraksi Soxhlet

Separation science / green extraction technology 1

Supercritical Fluid Extraction