Febbyandi Isnanda Pandiangan, S.Gz., M.Sc.

Biography:

Febbyandi is a young lecturer in Food Technology, SGU. He had experience in the food-related areas for 7+ years. He received his bachelor in nutrition at Brawijaya University (2013) and his master in Advanced Food Safety at the Queen’s University of Belfast, the United Kingdom (2016). Febbyandi specializes in food safety, food nutrition and food development. Currently, he is involving in some research and projects such as strengthening BPOM lab, Kedaireka fund to develop the factory of porang and goat milk, chairman of Indonesian Fun Science Award 4.0, and etc. He also works at the Journal of Functional Food and Nutraceutical (JFFN) as the journal manager.

Experience:

• 2013: Administrator at PT Parewa Catering Inflight Service
• 2016: Junior researcher Most Significance Study (MSC) qualitative study at The Global Alliance for Improved Nutrition (GAIN).
• 2018: Food Safety Data Intelligence at the digicomply (part-timer).
• 2018-Present: Food Technology Lecturer at Swiss German University, Indonesia.
• 2019-Present: Journal Manager in Journal of Functional Food and Nutraceutical (JFFN).

Education Background

• 2015 – 2016 MASTER OF SCIENCE (MSc) IN ADVANCED FOOD SAFETY. Queen’s University of Belfast, United Kingdom. A distinction in a dissertation and overall modules (71%).
• 2009 – 2013 BACHELOR OF SCIENCE (BSc) IN NUTRITION. University of Brawijaya, Indonesia.

Knowledge Field

• Food safety
• Food nutrition
• Food development

Research Interest:

• Food and heavy metal contamination
• Food safety management of food fraud
• Food authenticity of Indonesia origin products
• The development of food products

Teaching Area:

• Biology
• Food nutrition
• Food regulation
• Food processing
• Food preservation
• Good practices in food industry
• Food additive
• Food microbiology
• Food safety.

Publications:

• 2021 Risks of Heavy Metals in Paddy Rice Near the Coal-Fired Power Plants (PLTU) in Cilacap, Indonesia (Under review process at AGRIVITA Journal of Agricultural Science).
• 2021 Nutrition and Gluten Analysis of Modified Cassava Flour-Based Cookies with Whey Protein Concentrate Addition (Under review process at Buletin Palawija).
• 2021 Gunawan-Puteri, M.D.P.T., Kato, E., Rahmawati, D., Teji, S., Santoso, J.A., Pandiangan, F.I., Nion, Y.A., 2021. Post-harvest and Extraction Conditions for the Optimum Alpha Glucosidase Inhibitory Activity of Stenochlaena palustris. International Journal of Technology, 12(3), pp. 649-660. (Click here)
• 2020 Shi, Z., Carey, M., Meharg, C., Williams, P. N., Signes-Pastor, A. J., Triwardhani, E. A., … Meharg, A. A. (2020). Rice Grain Cadmium Concentrations in the Global Supply-Chain. Exposure and Health, 12(4), 869–876.  (Click here)
• 2019 Carey, M., Meharg, C., Williams, P., Marwa, E., Jiujin, X., Farias, J. G., … Meharg, A. A. (2019). Global Sourcing of Low-Inorganic Arsenic Rice Grain. Exposure and Health, 12(4), 711–719. (Click here)
• 2019 Pandiangan, F. I., Gunawan, M. D. P. T., Ramdhani, R. P., Santoso, F., Rahmawati, D., & Widiputri, D. I. (2019). Innovative Nutrition Programme at Islamic Junior High School, Tangerang Selatan. Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat Dan Corporate Social Responsibility (PKM-CSR), 2, 450–464. (Click here)

Professional Certifications:

• Google certified educator level 1, 2021.
• Halal supervisor, Halal Assurance System HAS 22000, 2019.
• ISO 22000:2018 Food Safety Management System, 2019
• Course Food Safety-Level 2, by the training terminal, UK 2017.
• Course HACCP-Level 2, by the training terminal, UK 2017.

Organization:

• Persagi (Persatuan Ahli Gizi Indonesia)