INTENDED LEARNING OUTCOMES
| ILO-1 | Having a comprehensive understanding of the theoretical concept and principle of food science and technology in a broad sense (humanity, basic, and applied science) to support their expertise in food science and technology. |
| ILO-2 | Be able to identify the microorganism in foodstuff and processed food including applying in biotechnology. |
| ILO-3 | Having the comprehensive understanding of food waste management and food safety. |
| ILO-4 | Be able to perform food chemical and physical analysis in supporting food quality control, and food for special health purposes. |
| ILO-5 | Having good skill in food handling starting from harvesting, processing, and packaging, including food product development. |
| ILO-6 | Be able to apply the principles of food science, statistic, and computer science to perform good manufacturing practices in the food industry. |
| ILO-7 | Capable of making decision strategic in food science and technology based on scientific data and information. |
| IL0-8 | Being a good citizen who respects the diversity based on Indonesian national ideology. |
| ILO-9 | Capable of communicating scientific knowledge effectively orally as well as written. |
The relationshipbetween Programme Learning Outcomes (PLO) and Intended Learning Outcomes(ILO)
|
PLO
ILO |
Be able to apply the principles of food science and technology in a broad sense (food analysis, food quality control | Having the abilityto think and analyze the actual problem in food and offer the alternative solution | Having the abilityto deliver the concept of food science and technology | Having the abilityto demonstrate the good character and attitude to deliver the knowledge in food science and technology |
Be able to manage business and processing of food industry from small-mediumscale enterprise to big industry | Be able to apply the comprehensive understanding ofthe theoretical concept and principle of food science and technology in solving the problem in the foodindustry |
| Having a comprehensive understanding ofthe theoretical concept and principle of food science and technology in a broad sense (humanity, basic, and applied science) to support their expertise in food science and technology. | S | S | S | S | S | S |
| Be able to identify the microorganismin foodstuff and processed food including applying in biotechnology | S | S | S | S | M | M |
| Having a comprehensive understanding offood waste management and food safety | S | M | S | S | M | S |
| Be able to perform food chemical and physical analysis in supporting food quality control, and food for special health purposes | S | S | S | S | M | M |
| Having goodskill in food handling starting from harvesting, processing, and packaging, including food product development | S | M | S | S | M | S |
| Be able to apply the principles of food science, statistic, and computer science to perform good manufacturing practices in the foodindustry | S | M | S | S | S | M |
| Capable of makingdecision strategic in food science and technology based on scientific data and information | M | S | S | S | S | S |