Capaian Pembelajaran

Graduate Profile

Graduate of master degree of APT (MAPT) will be highly competent in core areas of food science and agricultural product technology. They are able to integrate and apply their knowledge, able to plan, manage resources, lead research activities and synthesize research results to solve problems and contribute to the development of food science and agricultural product technology. Graduates also demonstrate transferable skills such as communication, professionalism and leadership.

By having such competencies, a successful graduate will be able to enter a career in research institutions, universities, industries, governmental institutions and self-owned company. Graduate may become researcher in research institutions, a lecturer in universities / educational institutions, specialist-technologist of food / agricultural product industry, quality control manager, product development manager, production manager and dietician and nutrition specialist. Graduates may also build self-owned business and achieve success as innovative entrepreneurs. Graduate will also have the option of following a doctorate programme in a national or international institution.

 

Programme Learning Outcomes

After completion of the master degree programme of Agricultural Product Technology, graduate will (be):

PLO

Program Learning Outcomes (PLO)

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.

 

 

Intended Learning outcomes

After completion of the master degree programme of Agricultural Product Technology, graduate will (be):

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 analyze 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 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 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 PL2. Demonstrate autonomy, self direction, initiative and effective decision making in complex and unpredictable situations.

ILO 20

 Generic competencies PL 3. Demonstrate a commitment to professionalism, ethics, diversity and inclusivism