Dosen Teknologi Pangan UNIMUS Ikuti Simposium Internasional ISFA

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Dari kanan: M Yusuf, Agus Suyanto, Prof Anang M Legowo (ketua ISFA), Siti Aminah, dan Wulandari Meikawati

Lima dosen UNIMUS empat diantaranya dosen Teknologi Pangan mengikuti International Symposium on Food and Agro-biodiversity (ISFA) yang diselenggarakan oleh Fakultas Peternakan dan Pertanian Universitas Diponegoro bekerja sama dengan Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI) tanggal 16-17 September 2014 di Semarang. Tema yang diangkat dalam simposium adalah “Managing Biosafety and Biodiversity of Food from Local to Global Industries“. Agus Suyanto beserta Wulandari Meikawati mempresentasikan makalah berjudul Organoleptic Test on Flour and Brownies based Mocaf (modified cassava flour) Fortified Calcium from Egg Shells”, sedangkan M Yusuf dan Agus Suyanto membawakan makalah “Legal Issues in the International Seafood Trade: Is within the EU-WTO in a conformity system?”. Nurrahman dengan makalah poster berjudul “The Effect of Black Soybean Tempe Extract on Stimulation Index of Proliferation, Activity of Protein Tyrosine Kinase (PTK) Enzym and Proliferating Cell Nuclear Antigen (PCNA), in vitro”, sedangkan Siti Aminah membawakan poster “Content of Antioxidant Vitamins Corn Flour Sprout and Soybean Flour Sprouts (“Kejale”) Granulated”. Makalah poster Siti Aminah mendapat apresiasi dari panitia dengan kategori makalah poster terbaik.

Acara simposium dibuka oleh Dekan FPP Undip Prof Victor Bintoro dengan menghadirkan beberapa nara sumber (Guest Speaker) diantaranya Professor Masahiro Ogawa dari Kagawa University, Prof Rindit Pambayun (Ketua PATPI), Prof Meihu Ma and Dr. Ning Qiu (College of Food Science and Technology, Huazhong Agricultural University, China).

Kegiatan simposium terbagi dalam beberapa kelompok bidang keilmuan yang disajikan secara pararel, meliputi 1) Food Technologies (Additives/ingredients/functional food, Packaging/handling, Supply and transport technologies, Storage technologies/preservatives, Process for optimisation of food quality/quantity, Biotechnology) 2) Food Quality and Safety (Detection and analysis methods, Microbiology/toxicology methods,Traceability and Safe production methods), 3) Nutrition and Health Products (Nutrition and diets, Phytodrugs, Nutraceuticals, Diagnostics), 4) Food Service Management (Systems for food production, Food and restaurant operations, Supply and distribution chain, Food communities and societies, Revenue management, human resources, training, marketing of food), 5) Food Bio-resources Technology(Feed system to support food resources, Animal/cattle handling in term of supplying food safety and food security, Farm management and technology on producing high quality of food resources), 6) Bio-energy resources and waste/byproduct
 (Waste/byproduct management and process, Process for optimising bio-energy production) (Admin/gus)

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