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Learning Outcomes of Food Science Master Proram

Learning Outcomes of Food Science Master Proram

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

The graduates of Master Program in Food Science are qualified and competent in developing applications and innovations in science and technology in the subject of food chemistry, food microbiology, food process engineering or food biochemistry through research based on local resources. The program outcomes of the master Program in Food Science of Bogor Agricultural University has been designed to meet the level 8 competence of Indonesia Qualification Framework (IQF) involving work skill, knowledge, and managerial aspects. The graduates of Master Program in Food Science are expected to be able to:

  1. 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 high quality, nutritious, safe and healthy foods,
  2. Develop science and technology in food chemistry, food microbiology, food process engineering, and food biochemistry researches based on local resources to improve or produce innovative products related to food science,
  3. Manage, lead and develop research in food science that is beneficial to the community and recognized nationally and internationally.

The above program outcomes form the basis for continuous development and improvement of the quality of teaching learning process. The learning outcomes are periodically assessed and evaluated every five years to assure that the curriculum could fulfill the expectation of stakeholders. These learning outcomes are evaluated through tracer studies, revision of the curriculum through workshop and focus group discussions that involves the department, alumni, clients and users. The objective of the learning outcome evaluation is to obtain information  from the relevance between the designed curricula with the needs of users (universities, research centers, food industries, government institutions etc), the relevance between the designed curricula with the job/profession of alumni, and inputs from stakeholders to further improve the curricula.

Expected Learning Outcomes
To fulfill the competence of the graduates as described above, eighteen learning outcomes have been formulated to embody the curricula as follows:

Fields of Learning Outcomes

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

Technical skills

  • Identify issues in the area of food, express the alternative solution through inter or multidisciplinary approaches, and recommend the best solution.
  • Critically think alternative solution for issues in food science based on the basic theories in food chemistry, food microbiology, food process engineering and or food biochemistry.

Knowledge

  • Relate or associate knowledge on chemical structure and characteristics as well as chemical interaction between food components with chemical phenomenon occurring in food system.
  • Evaluate the influence of various processing on chemical changes in food system.
  • Delineate principles of chemical analytical methods and instrumentation techniques, select methods appropriate for the food properties and its application in food system.
  • Evaluate phenotypic and genotypic characteristics, growth factors, survival, control, inactivation and detection methods for pathogenic microorganisms important for food safety and spoilage microorganisms contributing to food spoilage.
  • Define phenotypic and genotypic characteristics, growth factors, survival, control, inactivation and optimation of beneficial microorganisms for food biotechnology and production of metabolites for food ingredients.
  • Evaluate food hazards and risks for development of food quality and safety control system.
  • Evaluate various transport phenomenon (mass, energy and momentum) in various operating units in food industries.
  • Design various processing techniques to produce quality, safe and nutritious foods.
  • Evaluate various processing, preservation, packaging, storage techniques to assure food quality and safety.
  • Understand and explain in detail biochemical reactions (metabolisms) of nutrient and non-nutrient components in the cells.
  • Predict food component interaction occurring in human body and their biological influence in general.
  • Select appropriate methods for evaluating the biological effects of food components and carry out the techniques.

Managerial Skills

  • Manage and lead research activity independently.
  • Present research results in the form of scientific publication acknowledged at national or international level.
  • Communicate orally the research results in national or international scientific meetings.
  • Built commitment, professional integrity, and ethical values.