Engineering of Food and Non-Food Products and Processes

Study Center |
Engineering of Food and Non-Food Products and Processes

The Study Center for Engineering of Food and Non-Food Products and Processes was established to conduct research and studies in the field of natural resource processing. Initially, this center focused on the development of food products, but as industrial demands evolved, it also began exploring the potential of these raw materials for non-food products. For example, NaCl salt, widely known as an essential ingredient in food products, also plays a significant role in various non-food industries, ranging from the petroleum industry to personal care products. This demonstrates that the same raw material can offer added value when developed for applications beyond the food sector.

With the growing industrial demand to replace petroleum-based materials with renewable and degradable alternatives, this center positions itself as a key player in finding environmentally friendly raw material solutions. The center focuses its studies on balancing the use of natural resources between food and non-food products to minimize competition for raw materials.

Staff

Head of the Study Center
Dr. Ariestya Arlene Arbita
Food product development, fermented foods and beverages, food/dairy processing and preservation, functional food products, food nutrition and health, coagulant-based natural resources, sensory analysis

Members

1. Prof. Judy Retti B. Witono
   Product and process engineering based on natural resources
2. Y.I.P. Arry Miryanti, M.Si.
   Food technology, bioprocess
3. Andy Chandra, M.M., M.T.
   Food technology, product, and separation (stevia, coffee), material synthesis (silica, carbon), appropriate technology

Partners/Collaborators

1. PT. Anugerah Harmoni Tjuatja, Indonesia
2. CV. Verbiti, Indonesia
3. University of Groningen, the Netherlands
4. Institut Teknologi Bandung, Indonesia
5. Universitas Katolik Widya Mandira, Indonesia

Last updated: 3 October 2024