Program Specification S1

Program Specification S1

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

Program Outcomes (Graduate Competencies)
Program outcome of Food Technology Program has fulfilled the Indonesian Qualification Framework (IQF) for undergraduate program in food science and technology which covers knowledge, technical skills and success skills. Specifically, students completing this program will have:

  1. Specific knowledge: Have knowledge on the principles of food science and technology (food chemistry and analysis, food microbiology and safety, food processing and engineering, food biochemistry and nutrition) to be applied comprehensively in food processing chain.
  2. Work skills: Be able to design added value processing of food materials based on principles of food science by integrating various unit operations to produce safe, nutritious and quality food products.
  3. Success skills: Be able to demonstrate oral and written communication skills, have critical thinking/problem solving skills, professional skills (integrity and ethics), life-long learning skills, interaction skills, information acquisition skills, and organization skills.

The above program outcomes are used as the basis for the development and continuous quality improvement of the detailed learning outcomes. The program outcomes are assessed regularly every five years to ensure that the designed curriculum meets the stakeholder needs. The objectives of the assessment are to gain the following information: (1) The relevance of current curriculum design to user needs (food industry, government agency, etc); (2) The relevance of food science courses to alumni jobs; and (3) Input from stakeholders to improve the overall curriculum design. The Program outcomes are assessed through tracer study, curriculum review through various workshops and focus discussion involving faculty members, alumni, users, partners and collaborators.

Expected Learning Outcomes
To fulfill the required graduate competencies as described above, 48 expected learning outcomes are adopted from Educations Standards of Institute of Food Technologists (IFT) and Indonesian Association of Food Technologists (IAFT). The learning outcomes cover the six areas of core competencies, i.e. (1) food chemistry and analysis, (2) microbiology and food safety, (3) engineering and food processing, (4) applied food sciences, (5) biochemistry of food and nutrition, and (6) success skills (see below).

Core Competency


By the completion of the program, students should:

Food chemistry and analysis

Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives

  • be able to explain the chemistry underlying the properties and reactions of various food components

Chemistry of changes occurring during processing, storage and utilization

  • have sufficient knowledge of food chemistry to control reactions in foods.
  • be able to explain the major chemical reactions that limit shelf life of foods.
  • be able to use the laboratory techniques common to basic and applied food chemistry.

Principles, methods, and techniques of qualitative and quantitative physical, chemical, and biological analyses of food and food ingredients.

  • be able to explain the principles behind analytical techniques associated with food.
  • be able to select the appropriate analytical technique when presented with a practical problem.
  • demonstrate practical proficiency in a food analysis laboratory.

Food safety and microbiology

Pathogenic and spoilage microorganisms in foods

  • identify the important pathogens and spoilage microorganisms in foods and the conditions under which they will grow.
  • identify the conditions under which the important pathogens are commonly inactivated, killed or made harmless in foods.
  • utilize laboratory techniques to identify microorganisms in foods.

Beneficial microorganisms in food systems

  • be able to explain the principles involving food preservation via fermentation processes.

Influence of the food system on the growth and survival of microorganisms

  • be able to explain the role and significance of microbial inactivation, adaptation and environmental factors (i.e., aw, pH, temperature) on growth and response of microorganisms in various environments.

Control of microorganisms

  • be able to identify the conditions, including sanitation practices, under which the important pathogens and spoilage microorganisms are commonly inactivated, killed or made harmless in foods.

Food processing and engineering

Characteristics of raw food material

  • be able to explain the source and variability of raw food material and their impact on food processing operations.

Principles of food preservation including low and high temperatures, water activity, etc.

  • be able to explain the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage.
  • be able to explain the principles that make a food product safe for consumption.

Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer

  • be able to explain the transport processes and unit operations in food processing as demonstrated both conceptually and in practical laboratory settings.
  • be able to use the mass and energy balances for a given food process.
  • be able to explain the unit operations required to produce a given food product.

Principles of food processing techniques, such as freeze drying, high pressure, aseptic processing, extrusion, etc.

  • be able to explain the principles and current practices of processing techniques and the effects of processing parameters on product quality.

Packaging materials and methods

  • be able to explain the properties and uses of various packaging materials.

Cleaning and sanitation

  • be able to explain the basic principles and practices of cleaning and sanitation in food processing operations.

Water and waste management

  • be able to explain the requirements for water utilization and waste management in food and food processing.

Applied food science

Integration and application of food science principles (food chemistry, microbiology, engineering/ processing, etc.)

  • be able to apply and incorporate the principles of food science in practical, real-world situations and problems.

Computer skills

  • be able to how to use computers to solve food science problems.

Statistical skills

  • be able to apply statistical principles to food science applications.

Quality assurance

  • be able to apply the principles of food science to control and assure the quality of food products.

Analytical and affective methods of assessing sensory properties of food utilizing statistical methods

  • be able to explain the basic principles of sensory analysis.

Current issues in food science

  • be aware of current topics of importance to the food industry.

Food laws and regulations

  • be able to explain government regulations required for the manufacture and sale of food products.

Food Biochemistry and Nutrition

Principles of biochemistry, biological value of food, and effect of nutrition on health.

  • be able to describe the biochemistry process, basic concept of human nutrition and the relationship of the consumption of foods to nutritional status and health
  • be able to evaluate the changes of biological function of food components due to food processing and storage
  • be able to evaluate the biological functions of foods for health in addition to nutritional values
  • be able to use the laboratory techniques common to applied food biochemistry and biological assay

Success Skills

Communication skills (i.e., oral and written communication, listening, interviewing, etc.)

  • be able to demonstrate the use of oral and written communication skills. this includes such skills as writing technical reports, letters and memos; communicating technical information to a nontechnical audience; and making formal and informal presentations.

Critical thinking/ problem solving skills (i.e., creativity, common sense, resourcefulness, scientific reasoning, analytical thinking, etc.)

  • be able to define a problem, identify potential causes and possible solutions, and make thoughtful recommendations.
  • be able to apply critical thinking skills to new situations.

Professionalism skills (i.e., ethics, integrity, respect for diversity)

  • commit to the highest standards of professional integrity and ethical values.
  • be able to work and/or interact with individuals from diverse cultures.

Life-long learning skills

  • be able to explain the skills necessary to continually educate oneself.

Interaction skills (i.e., team work, mentoring, leadership, networking, interpersonal skills, etc.)

  • be able to work effectively with others.
  • provide leadership in a variety of situations.
  • deal with individual and/or group conflict.

Information acquisition skills (i.e., written and electronic searches, databases, Internet, etc.)

  • be able to independently research scientific and non-scientific information.
  • be able to competently use library resources.

Organizational skills (i.e., time management, project management, etc.)

  • be able to manage time effectively.