作为一个致力于研究的世界级机构，建国大学除了建立负责推动教职员开展研究活动的研究和技术转移办事处外，还建立多个研究兴趣小组。因此，建国大学成为行业领导者的出色合作伙伴；目前，学校已与Gudpoin和Yamaha建立了合作研究关系。此外，建国国际学院还是海外许多知名高等教育机构在当地的领先合作伙伴，这充分证明了建国大学在领衔研究开发上作出的广泛努力。
BINUS UNIVERSITY 与广泛的国际高等教育机构及企业有着密切合作，该校学生有广大机遇参与到国际交流，实习，及各种交换生项目的机会。另外，我们的3+1提升项目，提供本科 学生有一年的社区发展研究，项目开发，及创业孵化参与经验积累机会。项目运作主要由BINUS Global Collaboration Center, BINUS Career, BINUS Entrepreneurship Center, the Research and Technology Transfer Office, and Teach For Indonesia。
Research by Dave Mangindaan, S.T., M.T., Ph.D., AMRSC from Food Biotechnology of Bina Nusantara University on the topic of the beverage dealchoholisation process has been published in the peer reviewed journal, Trends in Food Sciences and Technology. The research is entitled 'Beverage Dealcoholisation Processes; Past, Present & Future' and delves into the significant rise in the demand for non-alcoholic drinks including wine and beer yet manufacturers face a challenge in achieving a beverage that offers the same flavours and aromas due to the processes being employed in production. Therefore, it is imperative to have appropriate processes or methods to selectively remove ethanol while retaining the volatile components that are related with flavor and aroma of original brew.
The scope of the research encompasses a clear presentation of the methods in use today for dealcoholisation such as thermal processes as well as examines the health and nutrient benefits of beverages such as beer and wine. Furthermore, the paper looks in detail and more advanced methods of beverage dealcoholisation using a membrane alongside other processes.
The conclusions of the paper look at how the processes that employ a membrane demonstrate promising results for beverage dealcoholizations while preserving the sensorial properties. However, there is still a lot effort to be placed on the research for the development of the prospective separation process that may produce brews that are both healthy (dealcoholized) and delicious.
Read the full text of the published article here
