Objectives and Learning Outcomes
Objectives
- Producing scholars who are able to design value-added processes for food ingredients and agricultural products by combining the principles of food science with various engineering processes to produce products that are safe, high-quality, and environmentally friendly
- Producing technological innovations that can improve the competitiveness of food and agricultural products
- Providing packaging technology that add value to food products and agricultural products that can be utilized by the community.
Learning Outcomes
| Programme Learning Outcomes | |
| Attitude or Sikap (S) | |
| S1 | Show awareness of Pancasilaist attitudes, understanding the importance of the nation and state, and respecting cultural diversity |
| S2 | Demonstrate social sensitivity, honesty, responsibility, self-confidence, emotional maturity, ethics, law-abiding behaviour, and awareness of lifelong learning. |
| Knowledge or Pengetahuan (P) | |
| P1 | Be able to explain the structure and properties of food components / agricultural products (carbohydrates, proteins, lipids, water, other components, and food additives) and chemical changes that occur during processing |
| P2 | Be able to explain microbes in food, both beneficial, pathogenic, and destructive, as well as the influence of the food system on their growth, survival, and control |
| P3 | Be able to explain the structure and properties of food components / agricultural products (carbohydrates, proteins, lipids, water, other components, and food additives) and chemical changes that occur during processing |
| P4 | Be able to use the principles of food engineering, food preservation and processing, packaging materials and methods, cleaning and sanitation, and water and waste management |
| P5 | Be able to apply methods to assess the sensory properties of food |
| P6 | Be able to apply the principles of food quality control and food quality assurance |
| P7 | Be able to apply regulations needed for food products processing and marketing |
| P8 | Be able to evaluate changes in nutrients during processing, storage, and metabolism of nutrients and bioactive components |
| General Skills or Keterampilan Umum (KU) | |
| KU1 | Be able to analyze data and make decisions in order to show independent and group performance to apply knowledge in social life |
| KU2 | Be able to argue scientifically, think logically, critically, systematically, and innovatively by utilizing information technology to produce solutions in the field of food and agricultural products technology |
| KU3 | Be able to communicate scientifically both orally and in writing |
| Specific Skills or Keterampilan Khusus (KK) | |
| KK1 | Be able to manage organizations and projects, and have the essential skills to work and interact with people from diverse backgrounds |
| KK2 | Be able to design sustainable food processing units and agricultural products |