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Program Specification S1

Program Specification S1

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

Standards and Essential Learning Outcomes

Twelve standards are covered in FST curriculum as follow (adopted from 2018 IFT Education Standard and Indonesian Association of Food Technologists (IAFT). :

  1. Food chemistry (FC): The structure and properties of food components (water, carbohydrates, protein, lipids, other components and food additives); the chemistry of changes occurring during processing, storage, and utilization
  2. Food microbiology (FM). Microorganisms in food including beneficial, pathogenic, and spoilage; the influence of the food system on their growth, survival, and control
  3. Food safety, FS). Hazards (physical, chemical, biological) associated with foods and the food system; their transmission and control
  4. Food engineering and processing (FE). Food engineering principles; food preservation and processing; packaging materials and methods; cleaning and sanitation; water and waste management.
  5. Sensory Science (SS). Analytical and affective methods of assessing sensory properties of food.
  6. Quality assurance (QA). Principles of food quality control and assurance
  7. Food law and regulation (FL). Government regulations required for the manufacture and sale of food products. 
  8. Food biochemistry & nutrition (FB2). Biochemical structure-function relationships, reactivity, and thermodynamics, and principles of nutritive value of foods and metabolism of essential nutrients
  9. Data and statistical analysis (DS). Collection, analysis, interpretation, and presentation of data.
  10. Critical thinking and problem solving (CT). Scientific reasoning through uncertainty in scientific and technical situations. 
  11. Food science communication (CM). Oral and written communication
  12. Professionalism & leadership (PL). Organization and project management; skills necessary to work and interact with individuals from diverse backgrounds.

The Essential Learning Outcomes (ELOs) for each standard are listed as follow:

Food chemistry (FC)
Upon completion of the required course work in this topical area, students will be able to:

  1. FC.1. Discuss the major chemical reactions that limit shelf life of foods.
  2. FC.2. Explain the chemistry underlying the properties and reactions of various food components.
  3. FC.3. Apply food chemistry principles used to control reactions in foods.
  4. FC.4. Demonstrate laboratory techniques common to basic and applied food chemistry. 
  5. FC.5. Demonstrate practical proficiency in a food analysis laboratory.
  6. FC.6. Explain the principles behind analytical techniques associated with food. 
  7. FC.7. Evaluate the appropriate analytical technique when presented with a practical problem. 
  8. FC.8. Design an appropriate analytical approach to solve a practical problem.

Food microbiology (FM)
Upon completion of the required course work in this topical area, students will be able to:

  1. FM.1. Identify relevant beneficial, pathogenic, and spoilage microorganisms in foods and the conditions under which they grow.
  2. FM.2. Describe the conditions under which relevant pathogens are destroyed or controlled in foods. 
  3. FM.3. Apply laboratory techniques to identify microorganisms in foods.
  4. FM.4. Explain the principles involved in food preservation via fermentation processes.
  5. FM.5. Discuss the role and significance of adaptation and environmental factors (e.g., water activity, pH, temperature) on growth response and inactivation of microorganisms in various environments.
  6. FM.6. Choose relevant laboratory techniques to identify microorganisms in foods.

Food safety (FS)
Upon completion of the required course work in this topical area, students will be able to:

  1. FS.1. Identify potential hazards and food safety issues in specific foods.
  2. FS.2. Describe routes of physical, chemical, and biological contamination of foods.
  3. FS.3. Discuss methods for controlling physical, chemical and biological hazards.
  4. FS.4. Evaluate the conditions, including sanitation practices, under which relevant pathogenic microorganisms are commonly controlled in foods. 
  5. FS.5. Select appropriate environmental sampling techniques.
  6. FS.6. Design a food safety plan for the manufacture of a specific food.

Food engineering and processing (FE)
Upon completion of the required course work in this topical area, students will be able to:

  1. FE.1. Define principles of food engineering (mass and heat transfer, fluid flow, thermodynamics). 
  2. FE.2. Formulate mass and energy balances for a given food manufacturing process.
  3. FE.3. Explain the source and variability of raw food materials and their impact on food processing operations.
  4. FE.4. Design processing methods that make safe, high-quality foods.
  5. FE.5. Use unit operations to produce a given food product in a laboratory or pilot plant.
  6. FE.6. Explain the effects of preservation and processing methods on product quality.
  7. FE.7. List properties and uses of various packaging materials and methods.
  8. FE.8. Describe principles and practices of cleaning and sanitation in food processing facilities.
  9. FE.9. Define principles and methods of water and waste management.

Sensory science (SS)
Upon completion of the required course work in this topical area, students will be able to:

  1. SS.1. Discuss the physiological and psychological basis for sensory evaluation.
  2. SS.2. Apply experimental designs and statistical methods to sensory studies.
  3. SS.3. Select sensory methodologies to solve specific problems in food.

Quality assurance (QA)
Upon completion of the required course work in this topical area, students will be able to:

  1. QA.1. Define food quality and food safety terms. 
  2. QA.2. Apply principles of quality assurance and control. 
  3. QA.3. Develop standards and specifications for a given food product.
  4. QA.4. Evaluate food quality assessment systems (e.g. statistical process control).

Food laws and regulations (FL)
Upon completion of the required course work in this topical area, students will be able to:

  1. FL.1. Recall government regulatory frameworks required for the manufacture and sale of food products.
  2. FL.2. Describe the processes involved in formulating food policy.
  3. FL.3. Locate sources of food laws and regulations.
  4. FL.4. Examine issues related to food laws and regulations.

Food Biochemistry and Nutrition (FB)    
Upon completion of the required course work in this topical area, students will be able to:

  1. FB.1. Describe biochemistry process, basic concept of human nutrition and the relationship between food consumption and nutritional status
  2. FB.2. Describe the role of nutrition and bioactive compound, and the effects of food consumption to health
  3. FB.3. Correlate the functionality of food components (nutrition and bioactive compound) to human health
  4. FB.4. Use the laboratory techniques common to applied food biochemistry and biological assay

Data and Statistical Analysis (DS)
Upon completion the required course work and additional research activities provided from the program, students will be able to:

  1. DS.1. Use statistical principles in food science applications
  2. DS.2. Employ appropriate data collection and analysis technologies. 
  3. DS.3. Construct visual representation of data.

Critical thinking and problem solving (CT)
Upon completion of the required course work and additional activities provided from the program, students will be able to:

  1. CT.1. Locate evidence-based scientific information resources.
  2. CT.2. Apply critical thinking skills to solve problems.
  3. CT.3. Apply principles of food science in practical, real-world situations and problems.
  4. CT.4. Select appropriate analytical techniques when presented with a practical problem. 
  5. CT.5. Evaluate scientific information.

Food Science Communication (CM)
Upon completion of the required course work and additional activities provided from the program, students will be able to:

  1. CM.1. Write relevant technical documents.
  2. CM.2. Create oral presentations.
  3. CM.3. Assemble food science information for a variety of audiences. 

Professionalism and leadership (PL)
Upon completion of the required course work and additional and leadership activities provided from the program, students will be able to:

  1. PL.1. Demonstrate the ability to work independently and in teams. 
  2. PL.2. Discriminate tasks to achieve a given outcome.
  3. PL.3. Describe social and cultural competence relative to diversity and inclusion.
  4. PL.4. Discuss examples of ethical issues in food science.