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Undergraduate Curriculum

Undergraduate Curriculum

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

An overview of courses that FTP students undertake throughout their enrolment in our department is shown in the road-map below:

Year I: Students complete general science courses (university-level courses) and a number of common courses at university level (Religion, Civics, Indonesian Language, English, Introduction to Agricultural Science, Art and Sport, and Entrepreneurship), basic science and technology (Chemistry, Mathematics, Physics, and Biology), and quantitative reasoning (Computational Thinking, and Calculus), and introduction to food technology.

Year II: Students acquire several advanced background courses (Organic Chemistry, General Microbiology, and Statistics), in addition to some basic food science courses (i.e. Food Chemistry, Food Biochemistry, Food Microbiology, and Food Engineering, and Metabolisms of Food Components). In this second year, students are also trained in refining their laboratory skills through coursework which includes laboratory sessions (Organic Chemistry, Basic Microbiology, Food Chemistry and Biochemistry Laboratories, and Food Microbiology).

Year III: Students are given advanced food science courses (Food Analysis, Food Safety and Sanitation, advanced Food Engineering, Food Fermentation, Food Processing Technology, Biological Evaluation of Food Components), and applied food science competencies (Sensory Evaluation, Food Regulation, Food Packaging and Storage, Functional Foods, Food Innovation) 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 Data Analysis, and Written and Oral Communication).

In order to provide comprehensive competencies, a Food Innovation course was established (delivered in Semester 6). 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 is implemented in this course in order to achieve student’s competences to apply food science and technology knowledge in the simulated food industry as well as to improve student’s success skills. Industrial visits additionally give a real picture of the established food industry, and group presentations are held at the end of this course.

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 (Internship Program, HACCP). 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 programs.

Undergraduate Seminar facilitates the students to improve their writing and oral communication skills and simultaneously upgrade the level of students’ 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 obliged to attend at least 8 other students’ 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, experimental design, experimental work, data analysis, thesis writing, and oral examination. Another alternative for an undergraduate research project is the 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 scientific approaches. The internship includes hands-on training, internship report writing up, and oral examination. 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).

To meet a minimum credit requirement for graduation, students must take elective/enrichment courses taken from other study programs. Students can also take optional/enrichment courses in the form of Learning Hours, namely Soft Skills Development (3 credits) which is the accumulation of time allocated by students to participate in scientific competition activities or student participation as oral presenter in national scientific forums (collected from semester 3 to 7).

Course Structure

Semester 1
IPB100      Religion, 3(2-1)
IPB111      Civics, 2(1-1)
IPB106      Indonesian Language, 3(2-1)
KIM100     General Chemistry I, 3(2-1)
IPB108      English, 3(2-1)
MAT100   Mathematics, 3(2-1)
AGB100    Entrepreneurship, 2(0-2)
KOM100   Computational Thinking, 2(1-1)
IPB112      Sports and Arts, 1(0-1)

Semester 2
BIO100      Biology, 3(2-1)
FIS100       Physics, 3(2-1)
IPB107      Introduction to Agricultural Technology, 2(2-0)
EKO100    Economy and Agricultural Politics, 3(2-1)
FST100      Introduction to Food Technology, 2(2-0)
KIM101     General Chemistry II, 3(2-1)
MAT103    Calculus, 3(2-1)

Semester 3
KIM200     Organic Chemistry, 3(2-1)
BIO101      Basic Microbiology, 3(2-1)
FST210      Food Chemistry, 3(3-0)
FST220      Food Microbiology, 2(2-0)
FST221      Food Microbiology Laboratory, 2(0-2)
FST230      Food Engineering I, 3(2-1)
FST240      Basic Food Biochemistry, 3(3-0)
FST200      Food Chemistry and Biochemistry Laboratory, 2(0-2)
                    Elective Course 1, 2(2-0)

Semester 4
FST231      Food Engineering I, 3(2-1)
STK211     Statistics, 3(2-1)
FST241      Metabolisms of Food Components, 3(3-0)
FST232      Sensory Evaluation, 3(2-1)
FST222      Food Fermentation Technology, 2(2-0)
FST201      Food Regulation, 2(2-0)
                    Elective Course 2, 2(2-0)

Semester 5
FST300      Food Analysis, 3(3-0)
FST301      Food Analysis Laboratory, 2(0-2)
FST302      Research Design and Data Analysis, 3(2-1)
FST320      Food Safety and Sanitation, 2(2-0)
FST330      Food Engineering I, 3(2-1)
FST331      Food Processing Technology I, 4(3-1)
FST332      Food Packaging and Storage Technology, 2(2-0)

Semester 6
FST310      Food Additives, 2(2-0)
FST333      Food Processing Technology II, 3(2-1)
FST334      Food Quality Assurance, 3(2-1)
FST335      Halal Food Assurance System, 2(2-0)
FST340      Biological Evaluation of Food Components, 3(2-1)
FST341      Functional Food Technology, 3(3-0)
FST303      Scientific Writing and Oral Communication, 3(2-1)
FST304      Food Innovation, 3(0-3)

Semester 7
FST420      HACCP in Food Industry, 2(2-0)
FST400      Food Industry Exposure, 2(-02)
IPB400      Community Services, 3(0-3)
                   Elective Course 3, 2(2-0)
                   Elective Course 4, 2(2-0)

Semester 8
FST498      Undergraduate Seminar, 1(0-1)
FST499      Undergraduate Project, 6(0-6)

Elective Food Science Courses
FST401      Success Skills Development, 2(0-2)
FST311      Flavor Technology, 2(2-0)
FST312      Fat and Oil Processing Technology, 2(2-0)
FST342      Fortification Technology, 2(2-0)