Food Science and Technology Curriculum
The bachelor degree of food science and technology is pursued in eight semesters for four years. The program comprises of 145 credit points or 247 ECTS, in which the credit points is divided into compulsory (225 ECTS) and elective courses 12 CP or 22 ECTS. Those ECTS include student community services program, co-curricular, seminar, and research taken in the last semester. Some courses require pre-requisite.
1st year of study provides basic courses which concern on general and food science and technology. 2nd and 3rd years of study offers the essential of theoritical and practical. Those theoritical and practical course are advanced in chemical and food analysis and in microbiology and food processing. In the last year of study, students take some courses like student community services, co-curricular, seminar, and application of research skill. There are also some pre-requisite course in order to ensure that student have enough knowledge before taking a certain subjects.
Curriculum Structure
Semester I
CODE | COURSE | CP |
ECTS |
07…U002 | Religion Education | 2 | 3.4 |
082U0022 | Civic Education | 2 | 3.4 |
078U002 | English | 2 | 3.4 |
081U002 | MaritimeSocio-Cultural Studies | 2 | 3.4 |
087U003 | Basic Chemistry | 3 | 5.1 |
085U003 | Mathematics | 3 | 5.1 |
088U003 | Biology | 3 | 5.1 |
101G5402 | Introductory to Agricultural Technology | 2 | 3.4 |
SUM | 19 | 32.3 |
Semester II
CODE | COURSE | CP |
ECTS |
084U002 | Indonesia Language | 2 | 3.4 |
082U002 | Pancasila(State Ideology) | 2 | 3.4 |
086U003 | Physics | 3 | 5.1 |
121G5302 | Calculus | 2 | 3.4 |
122G5303 | Analytical Chemistry | 3 | 5.1 |
123G5303 | Organic Chemistry | 3 | 5.1 |
124G5303 | General Microbiology | 3 | 5.1 |
124G5303 | Basic of Communication | 2 | 3.4 |
SUM | 20 | 34 |
Semester III
CODE | COURSE | CP |
ECTS |
324G0103 | Sustainable Agriculture | 3 | 5.1 |
201G5303 | Physical Chemistry | 3 | 5.1 |
202G5302 | Statistics | 2 | 3.4 |
203G5302 | Food Chemistry I | 2 | 3.4 |
204G5302 | Food Microbiology | 2 | 3.4 |
205G5302 | ntroductory to Food Industry materials | 2 | 3.4 |
206G5302 | Food Processing Engineering | 2 | 3.4 |
207G5302 | Food Analysis | 2 | 3.4 |
208G5302 | Application of laboratory technique | 2 | 3.4 |
209G5302 | Food Biochemistry | 2 | 3.4 |
SUM | 22 | 37.4 |
Semester IV
CODE | COURSE | CP |
ECTS |
228G0103 | Experimental Design | 3 | 5.1 |
123G3203 | Basic of Agri-business | 3 | 5.1 |
323G5403 | Operational Research | 3 | 5.1 |
221G5302 | Postharvest physiology and Technology | 2 | 3.4 |
222G5302 | Application of Biochemistry and Postharvest | 2 | 3.4 |
223G5302 | Evaluation of Food Nutrition |
2 | 3.4 |
224G5302 | ndustrial Microbiology | 2 | 3.4 |
225G5302 | Food Chemistry II | 2 | 3.4 |
226G5302 | Sanitation and Management of Industrial Waste |
2 | 3.4 |
227G5302 | Food Processing and PreservationTechnology | 2 | 3.4 |
SUM | 22 | 39.1 |
Semester V
CODE | COURSE | CP |
ECTS |
301G5302 | Application of physical and chemical changes in Food | 2 | 3.4 |
302G5302 | Application of Food Safety and Microbiology | 2 | 3.4 |
303G5302 | Food Quality Control | 2 | 3.4 |
304G5302 | Food Fermentation Technology | 2 | 3.4 |
305G5302 | Processing Technology of Plantation Product | 2 | 3.4 |
306G5302 | Processing Technology of Horticultural Product |
2 | 3.4 |
306G5302 | Management and Layoutin Food Industry | 3 | 5.1 |
308G5302 | Machinery and Equipment in Food Industry | 2 | 3.4 |
308G5302 | Entrepreneurship |
2 | 3.4 |
Elective courses* | 3 | 5.1 | |
SUM | 22 | 37.4 |
Semester VI
CODE | COURSE | CP |
ECTS |
321G5302 | Research Method |
2 | 3.4 |
322G5303 | Sensory Analysis | 3 | 5.1 |
322G5303 | Packaging and Storage Technology | 3 | 5.1 |
324G5302 | Food Development Product Technology | 2 | 3.4 |
325G5302 | Application of Food Biotechnology | 2 | 3.4 |
326G5302 | Application of Plant Food Product |
2 | 3.4 |
327G5302 | HACCP |
2 | 3.4 |
Elective courses* | 3 | 5.1 | |
SUM | 23 | 32.3 |
Semester VII
CODE | COURSE | CP |
ECTS |
499U004 | Regular Student Service** |
4 | 6.80 |
441G5304 | Profession Student Service ** | 4 | 6.80 |
442G5304 | KKU *** | 4 | 6.80 |
443G5304 | Internship*** | 4 | 6.80 |
444G5302 | Research | 6 | 10.20 |
445G5301 | SeminarII |
1 | 4.5 |
446G5301 | SeminarII | 1 | 4.5 |
447G5306 | Co-curricular | 2 | 3.4 |
Elective courses* | 3 | 4.5 | |
Elective courses* | 3 | 4.5 | |
SUM | 20 | 34 |
Semester VIII
CODE | COURSE | CP |
ECTS |
444G5302 | Research |
6 | 10.20 |
444G5302 | Seminar I | 1 | 4.5 |
446G5301 | Seminar II | 1 | 4.5 |
446G5301 | Co-curricular | 2 | 3.4 |
SUM | 10 | 22.6 |
Elective course in odd semester
CODE | COURSE | CP |
ECTS |
311G5303 | Enzyme Technology |
3 | 4.5 |
312G5302 | Essential Oil Technology | 2 | 3 |
313G5302 | Processing Technology in Animal Food Product | 2 | 3 |
314G5303 | Processing Technology inFisheries Food Product | 3 | 4.5 |
315G5302 | Processing Technology in Coffee and Cacao | 2 | 3 |
316G5303 | Processing Technology in Coffee and Cacao |
3 | 4.5 |
356G5303 | Practical Work | 3 | 4.5 |
356G5303 | Managerial Skil | 3 | 4.5 |
335G3203 | Credit Analysis on Agriculture | 3 | 4.5 |
Elective course in even semester
CODE | COURSE | CP |
ECTS |
331G5303 | Starch and Sugar Technology | 3 | 4.5 |
331G5303 | Fats and Oil Food Technology | 3 | 4.5 |
331G5303 | Healthy Food Technology | 2 | 3 |
334G5302 | Processing Technology on Legume and Cereals | 2 | 3 |
335G5302 | Functional Food | 2 | 3 |
336G5302 | Food Waste Technology | 2 | 3 |
356G5303 | Practical Work | 3 | 4.5 |
303G3203 | Marketing Management | 2 | 3 |
SUM | 19 | 28.5 |
Mapping of Teaching and Learning Strategy towards the Achievement of ILOs
Teaching and Learning Strategies | Intended Learning Outcome | ||||||||
ILO-1 | ILO-2 | ILO-3 | ILO-4 | ILO-5 | ILO-6 | ILO-7 | ILO-8 | ILO-9 | |
Lecture | X | X | X | X | X | X | X | X | X |
Group Activity | X | X | X | X | X | X | X | X | X |
Seminar | X | X | X | X | X | ||||
Laboratory Work | X | X | X | X | X | ||||
Presentation | X | X | X | ||||||
Discussion | X | X | X | X | |||||
Written Report | X | X | X | X | X |
Mapping ofStudent Assessment Strategies to Measure theAchievement of ILOs
Teaching and Learning Strategies | Intended Learning Outcome | ||||||||
ILO-1 | ILO-2 | ILO-3 | ILO-4 | ILO-5 | ILO-6 | ILO-7 | ILO-8 | ILO-9 | |
Written Evaluation | X | X | X | X | X | X | X | X | X |
Oral Evaluation | X | X | X | ||||||
Paper Assignment | X | ||||||||
Scientific Report | X | X | X | X | X | X | |||
Presentation | X |
X | X | X |
X | X | X | X | X |
Journal Article Review | X | X | |||||||
Laboratory Report | X | X | X | X | X | ||||
Debate | X | X | X | ||||||
Case Study | X | X |