Teaching

Principle first, then the point at which the principle meets a running production line.

Food engineering is best taught against the reality it describes. My approach is to introduce a principle, show precisely where it breaks down on a production line, and then work with students through what an engineer actually does at that point. Theory earns its place by explaining something students can picture.

Teaching philosophy

This is how I structured my guest lecture on Satuan Operasi Teknik Pangan at ITS: the formal treatment of fluids and pumps in food processing, deliberately interleaved with the practical failures I encountered over two years in edible-oil production. Students asked better questions because the consequences of getting it wrong were concrete.

I want graduates who can reason from first principles rather than recall procedures, who can read a technical standard and understand why it says what it says, and who are not thrown when a result contradicts an expectation.

Student engagement

Anchoring each topic in a situation a student can visualise, so that the reason for a derivation is established before the derivation itself.

Critical thinking

Asking students to interrogate assumptions in a specification or a standard, rather than accepting given values as fixed.

Practical and research-based learning

Using genuine process problems and research findings as teaching material, including results that were unexpected or inconclusive.

Industry relevance

Drawing directly on manufacturing experience so that graduates recognise the conditions, constraints and vocabulary of the industry they enter.

Courses & subjects

Subjects taught, or academically qualified to teach.

01Unit operations in food engineering
02Fluid mechanics and pump systems in food processing
03Food processing technology
04Fats and oils processing
05Food quality and safety management
06Food standards and Codex risk analysis

[ADD INFORMATION]Add any further modules you would be prepared to convene or contribute to.

Teaching experience

Guest Lecturer in Food Engineering

April 2024

Institut Teknologi Sepuluh Nopember (ITS)

Invited by my undergraduate programme supervisor to lecture on Satuan Operasi Teknik Pangan (Unit Operations in Food Engineering), a course covering the fluids and pumps used in food production. The session combined the theoretical treatment of the topic with practical production-line challenges drawn from two years of industrial experience in palm-oil based manufacturing.

Modules

Satuan Operasi Teknik Pangan (Unit Operations in Food Engineering)

Student-centred learning

I try to make the reasoning visible rather than only the result. In practice that means working problems in front of students including the wrong turns, inviting them to challenge an assumption before I resolve it, and treating a confused question as the most useful contribution in the room.

Practical & industry integration

Two years as a production foreman and process engineer in a plant producing cooking oil, margarine, cocoa butter substitutes and shortening gives me a stock of authentic teaching material: real constraints, real failure modes and the commercial context in which decisions were made.

I use that material to connect coursework to employment. Students who understand why a pump was specified the way it was, or why a quality parameter is monitored at a particular point, arrive in industry able to contribute sooner.

I want graduates who can reason from first principles rather than recall procedures, who can read a technical standard and understand why it says what it says, and who are not thrown when a result contradicts an expectation.

Principle first, then the point at which the principle meets a running production line.