Curriculum

Master Program in Agricultural Product Technology (MAPT)

General Description of the MAPT

The vision of the MAPT is to be an excellent and internationally recognised master study program in the Agricultural Product Technology area to contribute for reliable and competitive agroindustrial development. The mission of the study program is as follows: 1) to produce academically qualified human resources who positively contribute to the social community through master education in agricultural product technology areas, 2) to develop science and technology related to agricultural product technology areas through research activities, 3) to disseminate science and technology related to agricultural product technology area as well as to promote its application for improving agroindustrial community prosperity. The purposes of the Master Program in Agricultural Product Technology as follows: 1) able to develop and update the science and technology in the agricultural product technology area, 2) Able to solve the problems in agricultural product technology areas through scientific research and development, 3) able to develop innovative work for adding values to support agroindustrial development.

 

Program Learning Outcome (PLO) and Intended Learning Outcome (ILO) of the MAPT

The PLO and ILOs of the MAPT has been formulated to meet the level 8 competence of Indonesia Qualification Framework (IQF) and National Standards of Higher Education (NSHE) of Indonesia / SN-Dikti and EQAS Food Award (European Quality Assurance) consisting of elements of attitude, general skills, specific skills, and knowledge. Elements of attitude and skills generally refer to SN-Dikti as a minimum standard. While the elements of special skills and knowledge are formulated based on the IQF, level 8 descriptors, association of study programs in Food Science and Technology/Agricultural Product Technology / PATPI, current analysis of development of scientific disciplines in food science / agricultural product technology and the need of stakeholders.

The curriculum of the MAPT program was designed to direct all graduates to achieve PLO. The PLO is elaborated into the ILO through the implementation of a number of courses arranged in such a way as to be distributed in each semester as constructed within a curriculum map. Curriculum development refers to the national guidelines, a professional association academic document and considers learning experiences on benchmarked similar programs at national and international universities. The curriculum is structured to meet a minimum of 41 scu for 2 years. The curriculum map of the MAPT is shown in Figure 1. The PLO, ILO, and the relationship between courses and ILO in the MAPT is presented in Table 1, Table 2, and Table 3.

Table 1. Program Learning Outcomes (PLO) of Master Program in Agricultural Product Technology (MAPT)

PLO

Program Learning Outcomes (PLO)

After completion of the master programme of Agricultural Product Technology, graduate will (be):
PLO 1 Highly competent in core areas of food science and agricultural product technology.
PLO 2 Able to integrate and apply their knowledge to solve problems in food science and agricultural product technology through inter or multidisciplinary research approaches.
PLO 3 Able to plan, manage resources, lead research activities and synthesize research results to contribute to the development of food science and agricultural product technology.
PLO 4 Able to communicate scientific ideas through written, oral and visual means in Indonesian and English and able to discuss these ideas at a higher level.
PLO 5 Able to demonstrate professionalism and leadership skills.
PLO 6 Have the learning skills to allow them to continue to study in a manner that may be largely self-directed or autonomous.

 

Table 2. Intended Learning Outcomes (ILO) of Master Program in Agricultural Product Technology (MAPT)

NO. ASPECT ILO
ILO 1 Knowledge FCA 1. Demonstrate a comprehensive understanding of the structure, function and interactions of major and minor food components, vitamins, flavours, taste, colour and the changes occurring during food/ agricultural product process operations on the physico-chemical properties of the products.
ILO 2 Knowledge FCA 2. Undertake an extended analysis of the biological, chemical, physical properties and apply modern methods and equipment of instrumental analysis (such as HPLC, GC, rheometer, biochemical, biomolecular, bioassay, bioinformatic), and critically analyze and interpret the results.
ILO3 Knowledge FCA 3. Demonstrate the application of the principles of GLP, health and safety in the laboratory.
ILO 4 Knowledge FMS 1. Demonstrate a critical understanding the principle involved in food preservation and apply fermentation processes to produce food / industrial products.
ILO 5 Knowledge FMS 2. Demonstrate a critical understanding and working knowledge of food spoilage and foodborne infections/ intoxications cases, evaluate their causation and prevention.
ILO 6 Knowledge BN 1. Demonstrate a comprehensive understanding of biochemical processes, concepts of nutrition and the awareness of relationship between food, nutrition and health.
ILO 7 Knowledge FPE 1. Develop concept of product development and propose alternative ways of utilization of lower quality raw materials
ILO 8 Knowledge FPE 2. Propose integrated solutions for the practical application of the fundamental concepts of principles in food / agricultural product processing engineering.
ILO 9 Knowledge FPE 3. Demonstrate understanding about characteristics and properties of packaging materials to select appropriate packaging systems for selected applications
ILO 10 Knowledge SS1. Undertake an extended analysis of the sensory properties of foods, critically analyse and interpret the results.
ILO 11 Knowledge QA1. Demonstrate a critical understanding of the role of food provenance in maintaining food / agricultural product quality and undertake an analysis demonstrating how a food / agricultural product can be authenticated.
ILO 12 Knowledge QA2. Demonstrate an understanding of the principles of quality management systems in the food / agricultural product industry, the range of documentation required and its use.
ILO 13 Knowledge FL 1. Describe the legal framework that applies to the food industry, the principle legal requirements, enforcement and the penalties that can be applied within a defined jurisdiction.
ILO 14 Specific skill CT1. Able to integrate and apply their knowledge to solve problems in food science and agricultural product technology through inter or multidisciplinary research approaches
ILO 15 Specific skill DS1. Able to plan and carry out an experimental investigation under supervision and write a scientific report following standard conventions.
ILO 16 Specific skill DS2. Use statistical programs for experimental design and analysis of experimental data and interpret the results.
ILO 17 Generic competencies/ soft skill CM1. Communicate scientific ideas through written, oral and visual means in Indonesian and English and able to discuss these ideas at a higher level.
ILO 18 Generic competencies/ soft skill PL1. Evaluating their own achievement by developing a capacity for self-reflection and that of others by participating in peer-review.
ILO 19 Generic competencies/ soft skill PL2. Demonstrate autonomy, self direction, initiative and effective decision making in complex and unpredictable situations.
ILO 20 Generic competencies/ soft skill PL 3. Demonstrate a commitment to professionalism, ethics, diversity and inclusivism

 

Figure 1. Curriculum Map of the Master Program in Agricultural Product Technology (MAPT)

 

Table 3. Relationship between courses and ILO in The Master Program in Agricultural Product Technology (MAPT)

COURSES

ILO

1

2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

20

Compulsory
Research Methodology and Statistics in Agricultural Product Technology H H H M
Advanced Food Analysis H H H M
Advanced Food Microbiology H H M
Advanced Food Processing Engineering H H H H M
Advanced Food Biochemistry H M M
Food Nutrition Evaluation Techniques H M M
Selected Topic Seminar in Agricultural Product Technology H
Product Development and Innovation Management H H H H H H H
Elective
Bioactive Natural Products M
Advanced Enzyme Technology M
Chemistry of Food Components H
Physiology of Agricultural Products M
Advanced Food Processing Engineering H
Food Safety Management H H M
Integrated Quality Control H H H M
Estimation of Shelf Life and Stability of Food Products H
Waste Management M
Food Safety Microbiology H M
Advanced Bioprocess Technology H M
Advanced Food Fermentation H
Advanced Microbiology and Industrial Biotechnology H H
Advanced Environmental Biotechnology M
Advanced Cell and Molecular Biology M
Advanced Genetic Engineering M
Advanced Enzymology H
Advanced Food Biotechnology M
Epidemiology and Nutritional Status H
Physiology and Metabolism Substances Advanced Nutrition H
Nutrition and Special Diets H
Nutrition and Immunology H
Advanced Nutrigenomic H
Development of Functional Food and Supplements H
Laboratory Work of Nutrition and Bioactive Compounds H H
Thesis
Thesis Proposal H H H H
Research Data Collection H H H H H H
Seminar H H H
Publication

 

H H H
Thesis H H H H H H