-= CURRICULUM =-
| Code | Course | Credits | Pre-requisite | ||
| Class | Lab | Σ | |||
| Semester I | |||||
| MPK60007 | Bahasa Indonesia | 2 | 0 | 2 | |
| MPK60008 | Pancasila | 2 | 0 | 2 | |
| TPF60007 | Personality Development and Professional Ethics | 2 | 0 | 2 | |
| TPF61001 | Biology | 2 | 0 | 2 | |
| TPF61002 | Laboratory Work of Biology | 0 | 1 | 1 | |
| TPF61005 | Physics | 2 | 0 | 2 | |
| TPF61006 | Laboratory Work of Physics | 0 | 1 | 1 | |
| TPP61001 | General Chemistry | 2 | 0 | 2 | |
| TPP61002 | Laboratory Work of General Chemistry I | 0 | 1 | 1 | |
| TPP61003 | Calculus | 3 | 0 | 3 | |
| TPP61004 | Introduction to Food Science and Technology | 2 | 0 | 2 | |
| Sub Total | 17 | 3 | 20 | ||
| Semester II | |||||
| MPK60001-5 | Religion | 2 | 0 | 2 | |
| MPK60006 | Civics | 2 | 0 | 2 | |
| TPF60010 | Statistics | 3 | 0 | 3 | |
| TPF62008 | Organic Chemistry | 2 | 0 | 2 | |
| TPF62009 | Laboratory Work of Organic Chemistry | 0 | 1 | 1 | |
| TPP62001 | General Chemistry II | 3 | 0 | 3 | |
| TPP62002 | General Microbiology | 2 | 0 | 2 | |
| TPP62003 | Laboratory Work of General Microbiology | 0 | 2 | 2 | |
| TPP62004 | Communication Skills | 2 | 0 | 2 | |
| TPP62005 | Food Engineering I | 2 | 1 | 3 | |
| Sub Total | 18 | 4 | 22 | ||
| Semester III | |||||
| UBU60004 | English | 2 | 0 | 2 | |
| TPF61014 | Scientific Method | 2 | 0 | 2 | |
| TPP61005 | Biochemistry | 4 | 0 | 4 | TPF62008 |
| TPP61006 | Nutrition Physiology and Metabolism | 2 | 0 | 2 | |
| TPP61007 | Food Chemistry | 3 | 0 | 3 | |
| TPP61008 | Food Physical Chemistry | 2 | 0 | 2 | |
| TPP61009 | Food Engineering II | 2 | 1 | 3 | |
| TPP61010 | Food Microbiology I | 2 | 0 | 2 | TPP62002 |
| TPP61011 | Food Material Science | 3 | 0 | 3 | |
| Sub Total | 22 | 1 | 23 | ||
| Semester IV | |||||
| TPP62006 | Nutrition Evaluation | 2 | 0 | 2 | |
| TPP62007 | Food Microbiology II | 2 | 0 | 2 | TPP62002, TPP62002 |
| TPP62008 | Food Analysis | 3 | 0 | 3 | |
| TPP62009 | Laboratory Work of Food Biochemistry and Analysis | 0 | 2 | 2 | |
| TPP62010 | Food Engineering III | 3 | 0 | 3 | |
| TPP62011 | Food Processing Technology | 3 | 0 | 3 | |
| TPP62012 | Laboratory Work of Food Processing Technology | 0 | 2 | 2 | |
| TPP62013 | Sanitation and Waste Treatment | 3 | 0 | 3 | |
| TPP62014 | Quality Management System and Halal Assurance | 2 | 0 | 2 | |
| TPP62015 | Enzymology | 2 | 0 | 2 | |
| Sub Total | 20 | 4 | 24 | ||
| Semester V | |||||
| TPP61012 | Experimental Design | 2 | 0 | 2 | |
| TPP61013 | Laboratory Work of Nutrition Evaluation | 0 | 1 | 1 | |
| TPP61014 | Laboratory Work of Food Microbiology | 0 | 2 | 2 | TPP62002, TPP61010, TPP62007 |
| TPP61015 | Sensory Analysis | 2 | 0 | 2 | TPF60010 |
| TPP61016 | Laboratory Work of Sensory Analysis | 0 | 1 | 1 | |
| TPP61017 | Quality Control | 2 | 0 | 2 | TPF60010,
TPP62008, TPP62011, TPP62014 |
| TPP61018 | Food Additives and Ingredients | 3 | 0 | 3 | TPP61007,
TPP62011 |
| TPP61019 | Food Packaging and Storage | 3 | 0 | 3 | |
| Elective Courses | 8 | 0 | 8 | Total credits of 3-4 Elective courses | |
| Sub Total | 20 | 4 | 24 | ||
| Semester VI | |||||
| UBU60003 | Entrepreneurship | 2 | 0 | 2 | |
| TPF60015 | Laboratory Work of Entrepreneurship | 0 | 1 | 1 | |
| TPP62016 | Product Development | 2 | 0 | 2 | TPP61012, TPP62014, TPP61017 |
| TPP62017 | Food Regulation | 2 | 0 | 2 | |
| TPP62018 | Food Safety and Toxicology | 3 | 0 | 3 | TPP62002, TPP62007 |
| TPP62019 | Food Processing Unit Design | 3 | 1 | 4 | |
| Elective Courses | 10 | 0 | 10 | Total credits of 4-5 elective courses | |
| Sub Total | 22 | 2 | 24 |
|
|
| Odd or Even Semester | |||||
| UBU60001 | Internship | 0 | 3 | 3 | |
| UBU60002 | Undergraduate Thesis | 0 | 6 | 6 | |
| UBU600… | Community Service | 0 | 4 | 4 | |
| Sub Total | 0 | 13 | 13 | ||
| Compulsory Courses | 101 | 18 | 119 | ||
| Minimum Elective Courses | 12 | 0 | 12 | ||
| Total Credits | 112 | 32 | 144 | ||
| Elective Courses | |||||
| Odd Semester | |||||
| TPP61020 | Animal Product Processing Technology | 3 | 0 | 3 | |
| TPP61021 | Nutraceutical and Functional Foods | 2 | 0 | 2 | |
| TPP61022 | Culinary Management | 2 | 0 | 2 | |
| TPP61023 | Plantation Crop Product Technology | 2 | 0 | 2 | |
| TPP61024 | Polysaccharides and Sugar Technology | 2 | 0 | 2 | |
| TPP61025 | Fats and Oils Technology | 2 | 0 | 2 | |
| TPP61026 | Snacks and Candy Technology | 2 | 0 | 2 | |
| TPP61027 | Molecular Gastronomy | 2 | 0 | 2 | |
| TPP61028 | Innovative Food Technology and Engineering | 3 | 0 | 3 | |
| TPP61029 | Spices and Essential Oil Technology | 2 | 0 | 2 | |
| TPP61030 | Thermobacteriology | 2 | 0 | 2 | |
| TPP61031 | Fermented Foods | 3 | 0 | 3 | |
| Sub Total | 27 | 0 | 27 | ||
| Even Semester | |||||
| TPP62020 | Post- Harvest Physiology and Technology | 2 | 0 | 2 | |
| TPP62021 | Community Nutrition and Public Health | 2 | 0 | 2 | |
| TPP62022 | Trends in Food and Nutrition | 2 | 0 | 2 | |
| TPP62023 | Food and Nutrition Intervention | 2 | 0 | 2 | |
| TPP62024 | Consumer Study | 2 | 0 | 2 | |
| TPP62025 | Natural Preservatives | 2 | 0 | 2 | |
| TPP62026 | Food Crops Processing Technology | 3 | 0 | 3 | |
| TPP62027 | Horticultural Products Technology | 3 | 0 | 3 | |
| TPP62028 | Food and Nutritional Bioassay | 2 | 0 | 2 | |
| TPI 62061 | Occupational Safety and Industrial Environment | 2 | 0 | 2 | |
| Sub Total | 22 | 0 | 22 | ||
-= CURRICULUM SYLLABUS =-