Undergraduate Curriculum

Undergraduate Curriculum

Program / Learning Outcomes / Curriculum / Course Synopsis / E-Learning / Course Syllabi

An overview of courses that Food Technology Program students undertake throughout their enrollment in our department is shown in the roadmap below:

Year I: Students complete general science courses (university level courses) and a number of background courses (Chemistry, Mathematics, Physics, Biology, and Calculus). In the 2nd semester, students are introduced to the general scope of food science and technology in FST200 (Introduction to Food Science and Technology).

Year II: Students acquire several advanced background courses (Analytical Chemistry, Organic Chemistry, Physical Chemistry, Food Biochemistry, General Microbiology, Basic Communication, Statistics, and Applied Computer), in addition to some basic food science courses (i.e. Food Chemistry, Food Microbiology, Principles of Food Processing, Operations Units). In this second year, students are also trained in refining their laboratory skills through coursework which include laboratory sessions (Analytical Chemistry, Organic Chemistry, Physical Chemistry, General Microbiology, Food Chemistry and Biochemistry Lab).

Year III: Students are given advanced food science courses (Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing Engineering, Food Biochemistry & Nutrition), and applied food science competencies (Sensory Evaluation, Food Regulation) which include laboratory sessions to further refine their skills in using more instruments for analysis. Student’s skills in scientific communication and experimental design are improved in a specified course (Research Design and Scientific Presentation, FST303).

Year IV: In semester 7, students acquire several more advanced food science courses and courses designed to apply student’s previously acquired science and knowledge (for the past three years) into real-world problems (Integrated Food Processing Lab, FST401). This approach is further intensified when students work on their Final Project (FST499) in semester 8, which may take place in food industry/corporate environments (as internship program) and foreign countries as available through student exchange program. Completing individual Final Project is a requirement for students to proceed to take their series of final Exit Tests (comprising of Seminar FST498, thesis write-up, and final oral examination).

Teaching/Learning Methods and Student Assessment
Learning outcomes defined from program outcomes are achieved through courses with different teaching-learning methods. Teaching-learning methods implemented at Food Technology Program include classes/lectures, practical laboratory work or tutorial, seminar and research project or internship program. Each course may design and apply different teaching-learning methods depending on the expected learning outcomes. The teaching-learning methods implemented at Food Technology Program incorporate activity-based strategies, direct instruction strategies or inquiry research model, and student-centered approach. In general, classroom courses apply teaching methods involving lecture sessions which include but not limited to discussion and oral presentation, simulation, brainstorming and idea development. This strategy is then further reinforced with either practical laboratory work or tutorials, involving problem-based learning, project-based learning, and scientific writing/reporting.

In order to provide comprehensive competencies, an Integrated Food Processing Laboratory course (FST401) was established. It is a capstone course which combines comprehensive practical work in the areas of industrial management, food processing, food analysis, food quality assurance, food safety system, food business, and marketing. The approach of student-centered learning (SCL) is implemented in this course in order to achieve student’s competencies to apply food science and technology knowledge in a simulated food industry as well as to improve student’s success skills. Industrial visits give a real picture of the established food industry, and group presentations are held at the end of this course.

Undergraduate seminar (FST498) facilitates students to improve their writing and oral communication skills and simultaneously upgrade the level of student’s understanding in the area of food science and technology from different approaches. Each student is required to do a presentation once in this seminar and attend at least 8 other student seminars.

The undergraduate research project (FST499) is designed to provide an opportunity for final year students to develop and strengthen their scientific knowledge and skills and to accommodate particular research interests. The research project includes a literature review, proposal writing, experiment designing, experimental work, data analysis, thesis writing, and oral examination. Another alternative for the undergraduate research project is an internship program.  It is designed to provide an opportunity for final year students to have hands-on experience to work in a food industry environment while still applying the scientific approach. The internship includes hands-on training, internship report writing up, and oral examination.

In assuring the accomplishment of learning outcomes of each course, different assessment tools are used for evaluation. They are not limited to the assessment of exam, report, assignment, oral presentation, and paper; but also by the innovative approach to supporting students in gaining success skill.

Course Sequence

Semester 1                                                                                       

  1. IPB101-104 Religion, 3 credits
  2. IPB111 Pancasila and Civics, 2 credits
  3. IPB107 Introduction to Agricultural Science, 2 credits
  4. IPB109 Sport and Art, 2 credits
  5. MAT100 Introduction to Mathematics, 3 credits
  6. KIM101 Chemistry, 3 credits
  7. FIS100 Physic, 3 credits
  8. AGB100 Introduction to Entrepreneurship, 1 credit

Semester 2                                                                                       

  1. IPB106 Bahasa Indonesia, 2 credits
  2. IPB108 English, 3 credits
  3. MAT103 Calculus, 3 credits
  4. BIO100 Biology, 3 credits
  5. EKO100 General Economy, 3 credits
  6. KPM130 General Sociology, 3 credits
  7. FST200 Introduction to Food Technology, 2 credits
  8. KIM220 Organic Chemistry, 3 credits

Semester 3                                                                                       

  1. KIM230 Analytical Chemistry, 3 credits
  2. BIO212 Basic Microbiology, 3 credits
  3. KOM201 Applied Computer, 3 credits
  4. STK211 Statistics, 3 credits
  5. FST210 Food Chemistry, 3 credits
  6. FST240 Basic Food Biochemistry, 3 credits
  7. FST332 Characteristics of Food Materials, 3 credits

Semester 4                                                                                       

  1. KPM210 Basic Communication, 2 credits
  2. KIM240 Physical Chemistry, 3 credits
  3. FST201 Food Chemistry and Biochemistry Laboratory, 1 credit
  4. FST220 Food Microbiology, 2 credits
  5. FST320 Food Microbiology Laboratory, 2 credits
  6. FST230 Unit Operations in Food Industry, 3 credits
  7. FST231 Principles of Food Processing, 3 credits
  8. FST335 Sensory Evaluation of Foods, 3 credits

Semester 5                                                                                       

  1. FST302 Food Regulation, 2 credits
  2. FST322 Food Safety and Sanitation, 2 credits
  3. FST330 Principles of Food Engineering, 3 credits
  4. FST331 Food Engineering Laboratory, 2 credits
  5. FST340 Metabolism of Food Components, 3 credits
  6. FST300 Food Analysis, 3 credits
  7. FST301 Food Analysis Laboratory, 2 credits

Semester 6                                                                                       

  1. FST321 Food Fermentation Technology, 2 credits
  2. FST333 Food Processing Technology, 4 credits
  3. FST334 Food Processing Technology Laboratory, 2 credits
  4. FST303 Research Design and Scientific Presentation, 3 credits
  5. FST430 Food Quality Assurance, 3 credits
  6. FST431 Food Packaging and Storage Technology, 2 credits
  7. FST410 Food Additives, 2 credits
  8. FST440 Biological Evaluation of Food Components, 3 credits
  9. FST441 Functional Foods, 3 credits

Semester 7                                                                                       

  1. FST401 Integrated Food Processing Laboratory, 3 credits
  2. FST420 Hazard Analysis Critical Control Point, 2 credits
  3. FTP402 Field Work, 3(0-3)
  4. Elective Courses                                                                          

Semester 8                                                                                       

  1. FST498 Undergraduate Seminar, 1 credit
  2. FST499 Undergraduate Research Project/Internship, 6 credits

Elective Courses

  1. FST311 Flavor Technology, 2 credits
  2. FST312 Fat and Oil Technology, 3 credits
  3. FST442 Food Fortification Technology, 2 credits
  4. FST336 Halal Assurance System, 2 credits
  5. FST337 Canning Technology, 2 credits
  6. FST401 Field Work, 2 credits