Course Modules
1. Bahasa Indonesia
2. Pancasila Personality
3. Personality Development and Professional Ethics
4. Biology
5. Laboratory Work of Biology
6. Physics
7. Laboratory Work of Physic
8. General Chemistry I
9. Laboratory Work of General Chemistry I
10. Calculus
11. Introduction to Food Science and Technology
12.1. Education of Religion – Islam
12.2. Eduction of Religion – Catholic
12.5. Eduction of Religion – Buddha
13.Civics
14. Statistics
15. Organic Chemistry
16. Laboratory Work of Organic Chemistry
17. General Chemistry II
18. General Microbiolgy
19. Lab. Work of General Microbiology
20. Communication Skill
21. Food Engineering I
22. English
23. Scientific Method
24. Biochemistry
25. Nutrition Physiology and Metabolism
26. Food Chemistry
27. Food Physical Chemistry
28. Food Engineering II
29. Food Microbiolgy 1
30. Food Material Sciences
31. Nutrition Evaluation
32. Food Microbiology 2
33. Food Analysis
34. Laboratory Work of Food Biochemistry and Analysis
35. Food Engineering 3
36. Food Processing Technology
37. Laboratory Work of Food Processing Technology
38. Sanitation and Waste Treatment
39. Quality Management and Halal Assurance System
40. Enzymology
41. Experimental Design
42. Laboratory Work of Nutrition Evaluation
43. Laboratory Work of Food Microbiology
44. Sensory Analysis
45. Laboratory Work of Sensory Analysis
46. Quality Control
47. Food Additive and Ingredients
48. Food Packaging and Storage
49. Entrepreneurship
50. Lab Work of Entrepreneurship
51. Product Development
52. Food Regulation
53. Food Safety and Toxicology
54. Food Processing Unit Design
56. Undergraduate thesis
58. Animal Product Processing Technology
59. Nutraceutical and Functional Foods
60. Culinary Management
61. Plantation Crop Product Technology
62. Polysaccharides and Sugar Technology
63. Fats and Oils Technology
64. Snacks and Candy Technology
65. Molecular Gastronomy
66. Innovative Food Technology and Engineering
67. Spices and Essential Oil Technology
68. Thermobacteriology
69. Fermented Foods
70. Post Harvest Physiology and Technology
71. Community Nutrition and Public Health
72. Trends in Food and Nutrition
73. Food and Nutrition Intervention
74. Consumer Study
75. Natural Preservatives
76. Food Crops Processing Technology
77. Horticultural Products Technology
78. Food and Nutritional Bioassay
79. Occupational Safety and Industrial Environment