Learning Outcomes

The Program Learning Outcomes (PLO) in the BFST was formulated based on the general and specific guidelines as well as considering the feedback from alumni and stakeholders in the fields. ​​The PLO and Intended Learning Outcomes (ILO) of BFST are presented in Table 1 and Table 2, respectively. The relationship between courses and ILO in the BFST is presented in Table 3. The curriculum map of the BFST is shown in Figure 1.

Table 1. Program Learning Outcomes (PLO) of The Bachelor Program in Food Science and Technology (BFST)

PLO

Program Learning Outcomes (PLO)

PLO 1

 Graduates are competent in solving the problem related to food in general and related to food processing in industrial scale and small-medium food enterprises in particular.

PLO 2

 Graduates are professional, initiative, able to lead, able to communicate, able to collaborate and to be responsible to achieve organization goals

PLO 3

 Graduates are creative, adaptive and anticipative towards dynamic changes and willing to develop themselves in different situation and upholding ethics

 

Table 2. Intended Learning Outcomes (ILO) of The Bachelor Program in Food Science and Technology (BFST)

No.

 Aspect

ILO

ILO 1

 Knowledge Have in-depth knowledge of the basic concept in general chemistry, organic chemistry, biochemistry, general biology, microbiology, human nutrition, calculus, general physics, statistics, and scientific method

ILO 2

 Knowledge Have in-depth knowledge of the principles in food chemistry and analysis

ILO 3

 Knowledge Have in-depth knowledge of the principles in food microbiology

ILO 4

 Knowledge Have in-depth knowledge of the principles in food safety

ILO 5

 Knowledge Have in-depth knowledge of the principles in food engineering and processing

ILO 6

 Knowledge Have in-depth knowledge of the principles in sensory science

ILO 7

 Knowledge Have in-depth knowledge of the principles in quality control and quality assurance system

ILO 8

 Knowledge Have in-depth knowledge of the principles in food law and regulation

ILO 9

 Specific skill Able to integrate and apply the principles in food science and technology in designing integrative processing unit to produce safe, high quality and nutritious food products

ILO 10

 Specific skill Have gained methodological competence in food science and technology and apply this in various context to solve food-related problems

ILO 11

 Hard skill and Soft-skill Able to communicate both oral or written regarding technical and non-technical aspects for various audiences

ILO 12

 Soft-skill Able to work effectively either independently or within a team, able to lead and are responsible to achieve organization goal

ILO 13

 Soft-skill Are committed to professionalism, ethics, diversity and inclusivism

 

Figure 1. Curriculum Map of the Bachelor Program in Food Science and Technology (BFST)

Table 3. Relationship between courses and ILO in The Bachelor Program in Food Science and Technology (BFST)

Code

 

 Courses

 

 scu

 

 Intended Learning Outcomes (ILO)
1 2 3 4 5 6 7 8 9 10 11 12 13
  Semester I                            
MPK60007 Bahasa Indonesia 2                     H    
MPK60008 Pancasila 2                         H
TPF60007 Personality Development and Professional Ethics 2                     M M H
TPF61001 Biology 2 H   M                    
TPF61002 Laboratory Work of Biology 1 H   M                 M  
TPF61005 Physics 2 H       M                
TPF61006 Laboratory Work of Physics 1 H       M             M  
TPP61001 General Chemistry 2 H M                      
TPP61002 Laboratory Work of General Chemistry I 1 H M                   M  
TPP61003 Calculus 3 H       M                
TPP61004 Introduction to Food Science and Technology 2 H                       M
  Semester II                            
MPK60001-5 Religion 2                         H
MPK60006 Civics 2                         H
TPF60010 Statistics 3 H         M M            
TPF62008 Organic Chemistry 2 H M                      
TPF62009 Laboratory Work of Organic Chemistry 1 H M                   M  
TPP62001 General Chemistry II 3 H M                      
TPP62002 General Microbiology 2 H   H                    
TPP62003 Laboratory General Microbiology 2 H   H                 M  
TPP62004 Communication Skills 2                     H M M
TPP62005 Food Engineering I 3         H       H H      
  Semester III                            
UBU60004 English 2                     H   M
TPF61014 Scientific Method 2 H                   M   M
TPP61005 Biochemistry 4 H M M                    
TPP61006 Nutrition Physiology and Metabolism 2 H                        
TPP61007 Food Chemistry 3   H             H H      
TPP61008 Food Physical Chemistry 2   H             H H      
TPP61009 Food Engineering II 3         H       H H      
TPP61010 Food Microbiology I 2     H           H H      
TPP61011 Food Material Science 3   H             H H      
  Semester IV                            
TPP62006 Nutrition Evaluation 2             M   H H      
TPP62007 Food Microbiology II 2     H M     M   H H      
TPP62008 Food Analysis 3   H         M   H H      
TPP62009 Laboratory Work of Food Biochemistry and Analysis 2   H         M   H H   M  
TPP62010 Food Engineering III 3         H       H H      
TPP62011 Food Processing Technology 3         H   H   H H      
TPP62012 Laboratory Work of Food Processing Technology 2         H   H   H H   M  
TPP62013 Sanitation and Waste Treatment 3       H         H H      
TPP62014 Quality Management and Halal Assurance System 2       H     H H H H M M  
TPP62015 Enzymology 2   M H           H H      
  Semester V                            
TPP61012 Experimental Design 2                   H      
TPP61013 Laboratory Work of Nutrition Evaluation 1             M     H   M  
TPP61014 Laboratory Work of Food Microbiology 2     H M     M   H H   M  
TPP61015 Sensory Analysis 2           H M   H H      
TPP61016 Laboratory Work of Sensory Analysis) 1           H M   H H   M  
TPP61017 Quality Control 2       M   M H   H H      
TPP61018 Food Additives and Ingredients 3   H   H     M H H H      
TPP61019 Food Packaging and Storage 3       M H   M   H H      
  Elective courses 1, 2, 3, 4 (1, 2, 3, or 4 courses)

 

   Enrichment
  Semester VI                            
UBU60003 Entrepreneurship 2                   H H H H
TPF60015 Laboratory Work of Entrepreneurship 1                   H H H H
TPP62016 Product Development 2           M M   H H      
TPP62017 Food Regulation 2       H      M H H H      
TPP62018 Food Safety and Toxicology 3   M   H      M H H H      
TPP62019 Food Processing Unit Design 4         H   H   H H      
  Elective courses 1,2,3,4,5 (1-5 or 4 courses)

 

   Enrichment
  Odd/Even Semester                            
UBU60001 Internship (V or VI) 3                 H H H H H
UBU60002 Undergraduate Thesis (VII, VIII) 6                   H H H H
UBU60005 Community Service (VI, VII) 4                   M H H H