Program / Learning Outcomes / Curriculum / Course Synopsis / E-Learning / Course Syllabi
In food technology program, students learn the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Bachelor Program of Food Technology is designed to produce food technologist graduates with competencies in all aspects of production, processing and management in food industries and other food related sectors, including as entrepreneurs. We consistently train and educate students to become graduates capable of working and performing well in food related industries, government institution or as entrepreneurs.
Our defined Program Outcomes allow us to consistently train and educate students to become graduates capable of working and performing well in food related industries, government institution or as entrepreneurs. The graduates may take positions in the area of food production, food ingredient supply, food research and development, food process engineering, food quality and safety system, food analysis and quality control, regulatory affair, food marketing, etc.
The Food Technology Program Outcomes fulfill the Indonesian Qualification Framework (IQF) for undergraduate program in food science and technology which covers specific knowledge, work skills and success skills. This set of program outcomes is also aligned to the IFT defined core competencies required for undergraduates in Food Technology. Students who have successfully passed and completed their education at FTP will have:
The program outcomes are further refined and detailed into a total of 48 specific outcomes. These specific outcomes include 44 learning outcomes as recommended by IFT and an additional 4 learning outcomes in food biochemistry and nutrition, as the distinct program outcome of our Food Technology Program. We have also developed graduate competence certificate (explaining qualifications/competencies of FTP graduates) as an official complimentary document to the Bachelor Certificate/Diploma issued by the University (IPB).
According to university rule, students must complete a minimum of 144 credits for bachelor degree. The courses in the curriculum of food technology study program are grouped into background courses (35 credits, 24,3%), food science courses (basic food science courses, applied courses, seminar and undergraduate research project or internship program) (97 credits, 67,4%), and elective courses (12 credits, 8.3%). The duration of studies is four years full-time or 8 semesters, where the first and second years are mainly devoted to complete background and fundamental science courses.
Background courses cover mathematics (basic mathematics, calculus), physics, chemistry, and biology . Back-ground courses also cover common courses required at university level, such as religion, ethics education, sport and arts, civics, language (Indonesia and English), introduction to agricultural science, sociology, economy, and entrepreneurship.
The basic food science courses cover statistics, applied computer science, analytical chemistry, physical chemistry, basic microbiology, food chemistry, food biochemistry, and food microbiology. The more advanced food science courses include principles of food processing technology, unit operation in food industry, principles of food engineering, food analysis, sensory evaluation, food safety and sanitation, food quality assurance, food packaging and storage, metabolism of food components, biological evaluation of food components, and functional food.
To meet a minimum credit requirement for graduation, students must take either elective food science courses, minor courses or supporting courses for 12-14 credits. Elective food science courses are offered by FTSP-IPB (Table 6). Minor courses are a group of courses that provide supporting competences offered by other departments at IPB , while supporting courses are courses offered by more than one departments and can be taken by students independently.
The growth of food industries both nationally and globally provides a great opportunity for food technology graduates to work in this area. They play significant roles to ensure that the processed foods produced by food industries are safe and in best quality for consumers. The Food Technology graduates are capable of working in food and food-related industries, government institutions, as well as working as an entrepreneur. The graduates may take positions in the area of food production, food ingredient supply, food research and development, food process engineering, food quality and safety system, food analysis and quality control, regulatory affair, food marketing, etc. Food Technology Gradates also may continue his/her study to Master and Doctorate degree to work in higher educations or research institutions. More than 80% of our fresh graduates are working in food related industries as mentioned above.
There are many different potential scholarships for eligible students to apply. One of the many different schemes of scholarship includes ASEAN International Mobility for Students (AIMS) programs. Through this program, students have opportunity to spend one semester of their study in partner universities abroad. Approximately 15 scholarships are available annually.