FOOD TECHNOLOGY

Food Technology Study Program (Bachelor Degree) Vision: “Become a Qualified Food Technology Program offering bachelor degree by utilizing open and distance education system.”

Knowledge Mastery

Mastering theoretical concepts and application of food technology, microbiology, food safety, and food quality assurance.
Mastering the principles of food engineering and processing, food chemistry and food analysis methods, food biochemistry, nutrition science, food packaging and storage, and food ingredients.

Mission:

Providing access to high quality open and distance education in the field of food science and technology for all levels of society.
Being a trigger and a booster in food technology innovation based on local food resources.
Researching, developing and utilizing the results of studies in the field of food science and technology.
Disseminating the results of the study of food science and technology in educating the public.

Purpose of Study Program

Food technology graduates will have competencies in the field of food technology, environmental awareness, social sensitivity, and entrepreneurial spirit that can contribute to the development of food science and technology.

Job Opportunities

Food technology graduates will find employment in a fairly broad sector, such as: food industry; food product processing industry; food packaging industry; food service industry; food distribution; pharmaceutical industry; and government agencies.

Can also be a supervisor; consultants, researchers and lecturers and entrepreneurs in the food technology sector.

Specific Abilities

The ability to design food production processes based on the application of the principles of technology and food processing in an effective, efficient, and precise manner so as to produce a well-standardized production process.
The ability to design the development of food products that meet the criteria for food quality, safety, nutritious and beneficial to health, based on the principles of food technology.
The ability to conduct research on the integration of food processing operations in accordance with the characteristics of food ingredients, so as to produce safety and quality food products along the food production chain and can provide added value to the food products.
The ability to analyze problems utilizing food technology approaches in solving production and food product problems so that they are efficient, safe, and of guaranteed quality.
The ability to design food product packaging in order to protect and maintain the durability and quality of the product, as well as the safety of the food, with labels that are informative to consumers in accordance with food regulations and laws.
The ability to provide added value to Indonesian food products with local-based food ingredients and to optimally utilize Indonesian biodiversity through a safe, standardized, efficient and effective production process.

Learning Outcomes

The curriculum of the Program is designed to be accessible to students in approximately eight semesters. The curriculum is made in the form of a semester packages.

The curriculum of the program is referred to the recommendations of IFT (Institute of Food Technologists) and PATPI (Association of Indonesian Food Technology Experts) and consists of 6 competing domains, namely

(1) Chemistry and Food Analysis; (2) Microbiology and Food Safety; (3) Biochemistry, Nutrition and Health; (4) Food Process Engineering; (5) Applied Food Science; and (6) Life Skills.

Learning Achievements of the Study Program covers Attitudes and Values, General Skills as food scientist, Specific Skills in food technology, and Bachelor Knowledge Mastery in food technology.

KETRAMPILAN UMUM

Ketrampilan Umum

Setiap lulusan Program Studi Sistem Informasi wajib memiliki keterampilan umum sebagai berikut:

Mampu menerapkan pemikiran logis, kritis, sistematis, dan inovatif dalam konteks pengembangan atau implementasi ilmu pengetahuan dan teknologi sesuai dengan bidang keahliannya;
Mampu mengelola pembelajaran secara mandiri dan mampu menunjukkan kinerja mandiri, bermutu, dan terukur;
Mampu mengkaji implikasi pengembangan atau implementasi ilmu pengetahuan dan teknologi sesuai dengan keahliannya berdasarkan kaidah, tata cara dan etika ilmiah dalam rangka menghasilkan solusi, gagasan, dan desain;
Mampu menyusun deskripsi saintifik hasil kajian tersebut di atas dalam bentuk karya ilmiah atau tugas akhir program, dan mengunggahnya dalam laman perguruan tinggi;
Mampu mengambil keputusan secara tepat dalam konteks penyelesaian masalah di bidang keahliannya, berdasarkan hasil analisis informasi dan data;
Mampu memelihara dan mengembangkan jaringan kerja dengan pembimbing, kolega, sejawat baik di dalam maupun di luar lembaganya;
Mampu bertanggung jawab atas pencapaian hasil kerja kelompok dan melakukan supervisi serta evaluasi terhadap penyelesaian pekerjaan yang ditugaskan kepada kelompoknya;
Mampu mendokumentasikan, menyimpan, mengamankan, dan menemukan kembali data untuk menjamin kesahihan dan mencegah plagiasi.

KETRAMPILAN KHUSUS

Ketrampilan Khusus

Mampu mengenali dan merancang peluang-peluang peningkatan organisasi dengan memanfaatkan teknologi informasi
Mampu menganalisis keuntungan dan kerugian (trade-offs) implementasi sebuah solusi teknologi informasi
Mampu merancang dan mengimplementasikan solusi-solusi sistem informasi, mencakup pengetahuan dan kemampuan
Mampu mengelola operasional teknologi informasi yang ada

Penguasaan Pengetahuan

Menguasai konsep, teori, dan prinsip dasar-dasar matematika yang meliputi logika matematika, matematika diskret, serta statistika untuk mengembangkan pemecahan masalah di bidang sistem informasi
Menguasai konsep, teori, dan prinsip dasar jaringan, pemrograman, database, system informasi, dan bidang-bidang ilmu terkait untuk memecahkan masalah
Menguasai prinsip-prinsip sistem informasi pada sektor usaha skala kecil dan menengah dan institusi pemerintahan

Untuk memenuhi capaian pembelajaran tersebut, Program Studi Sistem Informasi menyelenggarakan 49 mata kuliah (145 SKS) yang terdiri dari 31 mata kuliah MSIM dan 18 mata kuliah bersama, diantaranya terdapat 3 mata kuliah pilihan (MSIM) yang berbobot 9 SKS. Untuk memperoleh gelar sarjana, mahasiswa

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