The module learning outcome:
After following this module, participants are able to understand the role of nutrition in the food industry and in assisting the development of policies related to food, as well as how the food industry can contribute to the dissemination of evidence-based nutrition information to consumers and the public.
Supportive learning outcomes:
- Understanding functional foods and their bioactive composition, as well as scientific evidence regarding their role in nutritional status and health;
- Knowing the application of research results in the Food Industry;
- Understand the role of industry in nutrition promotion to promote healthy lifestyles and improve people's nutritional status;
- Understand food regulations including claims, labeling, supplements, and other matters related to nutrition and health such as nutrition for medical purposes and nutrition with special needs;
- Make proposals for new food or beverage products including the design of nutrition and health claims and labels of nutritional content in them.
The teaching method is applied in three stages, including orientation, exercise, and feedback. The distance learning mode uses asynchronous. The orientation stage focuses on the initial provision for students in the process of mastering knowledge or skills. The practice stage is the stage of applying the understanding of knowledge or skills. The feedback stage is the stage of providing feedback on the achievement of student learning outcomes, namely feedback in group discussions.
General objective:
At the end of the modul, participants are able :
- To design a virtual nutritious and healthy food product and
- To evaluate the role and application of nutrition science in food industries and the contributions of food industry to food and nutrition policy in promoting healthy lifestyle as well as
- To encourage roles of nutritionists and health related professionals in disseminating nutrition information to consumers and community (C6, A4, P5).
Specific objectives:
After completing the Nutrition in Food Industry module, participants are able to :
- Explain the definition, current status, opportunities and challenges of food industries in the Indonesia and Southeast Asia region (C2)
- Explain briefly the role of bioactive food components in nutrition and health (C2)
- Explain basic concepts, candidates and scientific evidence of functional foods, nutraceutical and food supplements (C2)
- Explain how to conduct Good Research in Food Industry (C2)
- Explain about the innovation of Food and Nutrition Research in Food Industry (C2)
- Explain about the healthy diet in sustainable food system (C2)
- Explain the role of food processing, food technology and food fortification in the application and innovation in the food industry (C2)
- Explain and develop a virtual/online nutrition communication, marketing and advertising program and strategy plan in the food industry and their role in enhancing healthy lifestyle programs in the country and region (C4)
- Evaluate the national regulation on Functional foods and Front of-pack labelling in South East Asia Region (C3)
- Explain and evaluate nutrition labeling in Southeast Asia Regions (C3)
- Explain and evaluate nutrition and health claims in Southeast Asia regions (C3)
- Develop a virtual nutritious and healthy food product prototype starting from the selection of product, evaluation of scientific aspect, application appropriate nutrition labeling and claims, following the regulation of food labeling in the region (C5)
- Evaluate and compare virtual designs, development, claims, labeling and related regulation of various nutritious food products in various countries in the region and compile them into one solid product, presentation, report, and video (C6, P5)
Study materials:
- Overview of Food Industry
- Functional Food and Bioactive Food Components
- Scientific evidence on their role in nutrition and health
- Regulation of Functional Food in Indonesia
- Food and Nutrition Labeling and Health Claims in Southeast Asia Region
- Scientific Substantiation of Claims
- Front of-pack labelling in South East Asia Region
- Research in Food Industry and Product Development
- Product Development and Innovation in Food Industry
- Application of Food Processing in Food Industry
- Strategy and programme on communication, marketing, advertisement in food industry
- Healthy diet in sustainable food system
Participants eligible to take this module:
Minimum undergraduate students (S1) with major in food, health, and nutrition.
Duration of module:
3-4 hours/ week for 17 weeks (September - December 2022)
This course uses combine Instructor Led and Self Paced Method. The learning schedule, learning activity deadlines, and duration of access to materials is determined by the module team.
Registration fee for participant:
IDR 2.000.000
- Teacher: Rina Agustina
- Teacher: Nisrina Hanisa
- Teacher: Okky Lupita Sari