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Learning Outcomes for Doctor of Food Science

Learning Outcomes for Doctor of Food Science

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

Program Outcomes
The Doctorate Program in Food Science is designed to meet the level 9 qualification of the Indonesia Qualification Framework (IQF) covering the highest level of competences in work skill, knowledge, and managerial aspects. The graduates of Doctorate Program in Food Science are set to be highly specialized and capable in developing and discovering new knowledge based on basic and advance theories in science and technology in the discipline of food chemistry, food microbiology, food process engineering or food biochemistry through local resources based researches. Students who have completed a Doctorate Program in Food Science are expected to be able to:

  • Solve problems in food science and technology using inter or multidisciplinary approaches in the field of food chemistry, food microbiology, food process engineering, food biochemistry to produce (or related to the development or production of) high quality, nutritious, safe and healthy foods.
  • Advance or create novel science and technology in the field of food chemistry, food microbiology, food process engineering, or food biochemistry based on local resources, and possibly invent or patent innovative products/technology related to food science.
  • Manage, lead and develop research in food science that is beneficial to the community and recognized nationally and internationally.

The above learning outcomes are assessed and evaluated every five years to assure that the curriculum could fulfill the expectation of not only stakeholders but also what is expected of a Ph.D. These learning outcomes are evaluated through tracer studies, review of the curriculum through workshops and focus group discussions involving the department, alumni, clients and users. The objective of the program outcome evaluation is to obtain information as follows:

  1. The relevance between the designed curriculum with the needs of users (universities, research organizations, food industries, government institutions etc),
  2. The relevance between the designed curricula with the job/profession of alumni,
  3. The relevance between the designed curricula with international developments and emerging challenges in food science and technology,
  4. Inputs from stakeholders to further improve the curricula.

Expected Learning Outcomes

To fulfill the competence of the graduates indicated above, fifteen expected learning outcomes have been formulated to embody the curriculum as follow:

Fields of Learning Outcomes

Upon completion of the Doctorate Program in Food Science, students are able to :

Technical skills

  • Identify original or novel issues in the area of food, express the alternative solution through inter, multi or trans-disciplinary, and recommend the best solution.

 

  • Critically think and formulate alternative solution for issues in food science based on the basic and advance theories in food chemistry, food microbiology, food process engineering and or food biochemistry.

Knowledge

  • Formulate theories related to structures, characteristics and interaction of chemical components of foods to describe the chemical phenomenon of food system at the molecular level.

 

  • Evaluate the effects of various processing techniques on the chemical changes at the molecular level in food system.

 

  • Select a food analysis method appropriate with food characteristics, and its application in food system.

 

  • Explain detailed mechanisms related to genotypic and phenotypic characteristics, growth, survival, control, inactivation as well as detection methods for important pathogenic and spoilage microorganisms in food.

 

  • Hypothesize mechanisms related to genotypic and phenotypic characteristics, growth, survival, control, and inactivation as well as detection methods of useful microorganisms for fermentation and metabolite production for food system.

 

  • Synthesize knowledge on hazard and risk to develop food quality and safety control.

 

  • Formulate basic and advance concept and innovative application pertaining transport phenomenon (mass, energy and momentum) for processing, preservation, packaging and storage of foods.

 

  • Explain in detail biochemical reactions/phenomenon in cells at the molecular level.

 

  • Attest molecular interaction of food component in biological system.

Managerial Skills

  • Independently and reliably manage and lead a research project

 

  • Present research results as a scientific paper acknowledged at national or international level.

 

  • Communicate research results orally in a national or international scientific forum.

 

  • Develop commitment in professional integrity and ethical values.