Profil Divisi Manajemen Pangan dan Kesehatan Lingkungan

Pengembangan ilmu gizi yang berkaitan dengan pendayagunaan makanan dan kesehatan lingkungan untuk perbaikan gizi dan kesehatan

Karakteristik komponen pangan untuk pengembangan produk makanan.
Manajemen jasa makanan, kulinari dan gizi, sistem manajemen keamanan pangan di industri jasa makanan.
Pengembangan produk pangan untuk intervensi gizi, keadaan darurat, kelompok khusus dan kebugaran.
Sanitasi dan higiene makanan.
Mutu dan penyehatan makanan.
Toksikologi pangan dan gizi.
Penyehatan sumber air dan kesehatan lingkungan perumahan.

Food safety and quality management system for food service institutions
Study on Indonesian-specific culinary
Study on Food service management
Development of healthy menu in food services industries
Development of food products for nutritional intervention, specific groups (include for school feeding programs) and emergency
Exploration and utilization of indigenous foods for improving community health and nutrition
Utilization of organic foods for improvement of health and nutrition
Nutraceutical and functional food for fitness and sport achievements
Development of indicators for appropriate home sanitation
Relation of nutritional status to work accidents and work related diseases
Effect of individual hygiene and healthy practices on nutritional status and health