Curriculum Structure

Modules
Structure
Syllabus
Matrix of Curriculum

Distribution of Modules Each Semester

notes: A: Attitude or Sikap (S); K: Knowledge or Pengetahuan (P); GS: General Skills or Keterampilan Umum (KU); SS: Specific Skills or Keterampilan Khusus (KK)

Semester	Module Number	Module Name	C/E	Credits		Learning Objective
Semester	Module Number	Module Name	C/E	SKS	ECTS	A	K	GS	SS
I	TPHP211101	Cell Biology	C	3	4.53		V
I	TPHP211102	Chemistry I (Inorganic)	C	3	4.53		V
I	TPHP211103	Chemistry – Laboratory Practice	C	1	1.5		V
I	TPHP211104	Physical Chemistry	C	2	3.02		V
I	TPHP211105	Introduction to Agricultural Technology	C	2	3.02		V
I	TPHP211106	Physics	C	2	3.02		V
I	TPHP211107	Physics – Laboratory Practice	C	1	1.5		V
I	TPHP211108	Mathematics	C	2	3.02		V
I	TPHP211109	English for Food Technology	C	2	3.02			V
I	TPHP211110	Material Properties of Food and Agricultural Product	C	2	3.02		V
II	TPHP211201	Microbiology	C	2	3.02		V
II	TPHP211202	Microbiology – Laboratory Practice	C	1	1.5		V
II	TPHP211203	Chemistry II (Organic)	C	3	4.53		V
II	TPHP211204	Biochemistry	C	3	4.53		V
II	TPHP211205	Unit Operation I	C	3	4.53		V
II	TPHP211206	Applied Mathematics	C	2	3.02		V
II	TPHP211207	Statistics	C	3	4.53		V	V
II	TPHP211208	Food Regulation	C	2	3.02		V
II	TPHP211209	Waste Management	C	3	4.53		V		V
II	TPHP211210	Waste Management – Laboratory Practice	C	1	1.5		V
III	TPHP212101	Food Microbiology	C	3	4.53		V
III	TPHP212102	Food Microbiology – Laboratory Practice	C	1	1.5		V
III	TPHP212103	Food and Agricultural Product Chemistry	C	2	3.02		V
III	TPHP212104	Thermal Process	C	2	3.02		V
III	TPHP212105	Unit Operation II	C	3	4.53		V
III	TPHP212106	Unit Operation III	C	3	4.53		V
III	TPHP212107	Nutrition Evaluation in Food Processing	C	2	3.02		V
III	TPHP212108	Nutrition Evaluation in Food Processing – Laboratory Practice	C	1	1.5		V
III	TPHP212109	Nutrition	C	3	4.53		V
III	TPHP212110	Meat and Fish Technology	E	2	3.02		V
III	TPHP212111	Legume, Cereals, and Tuber Technology	E	2	3.02		V
IV	TPHP212201	Food Industrial Sanitation	C	2	3.02		V
IV	UNU 3000	Civics	C	2	3.02	V
IV	UNU 161	Indonesian Language	C	2	3.02	V
IV	TPHP212202	Quality Control	C	2	3.02		V
IV	TPHP212203	Unit Operation – Laboratory Practice	C	1	1.5		V
IV	TPHP212204	Engineering Economics	C	2	3.02		V		V
IV	UNU 1100	Pancasila	C	2	3.02	V
IV	UNU 1000-1005	Theology	C	2	3.02	V
IV	TPHP212205	Food and Agricultural Product Analysis I	C	3	4.53		V
IV	TPHP212206	Food and Agricultural Product Analysis – Laboratory Practice	C	2	3.02		V
IV	TPHP212207	Dairy Product Technology	E	2	3.02		V
IV	TPHP212208	Bakery Technology	E	2	3.02		V
V	TPHP213101	Plant Design	C	3	4.53				V
V	TPHP213102	Research Methodology and Experimental Design	C	2	3.02			V
V	TPHP213103	Food Safety	C	2	3.02		V
V	TPHP213104	Sensory Evaluation	C	2	3.02		V
V	TPHP213105	Sensory Evaluation – Laboratory Practice	C	1	1.5		V
V	TPHP213106	Quality Management	E	2	3.02		V
V	TPHP213107	Functional Foods	C	2	3.02		V
V	TPHP213108	Nutrient Formulation and Fortification	E	2	3.02		V
V	TPHP213109	Indonesian Gastronomy	E	2	3.02		V
V	TPHP213110	Rubber and Tobacco Technology	E	2	3.02		V
V	TPHP213111	Coffee, Tea, and Cocoa Processing Technology	E	3	4.53		V
V	TPHP213112	Spice and Seasoning Technology	E	2	3.02		V
V	TPHP213113	Oil and Fat Technology	E	2	3.02		V
V	TPHP213114	Industrial Microbiology	E	2	3.02		V
V	TPHP213115	Enzyme Technology	E	2	3.02		V
V	TPHP213116	Food and Agricultural Product Analysis II	E	2	3.02		V
V	TPHP213117	Fermentation Technology	E	2	3.02		V
V	TPHP213118	Fermentation Technology – Laboratory Practice	E	1	1.5		V
V	TPHP213119	Current Topic I	E	2	3.02			V	V
V	TPHP213120	Special Topics I	E	1	1.5			V	V
V	TPHP213121	Special Topics III	E	1	1.5			V	V
V	TPHP213122	Special Topics V	E	2	3.02			V	V
V	TPHP213123	Special Topics VII	E	2	3.02			V	V
V	TPHP213124	Special Topics IX	E	2	3.02			V	V
V	TPHP213125	Special Topics XI	E	2	3.02			V	V
V	TPHP213126	Special Topics XIII	E	3	4.53			V	V
V	TPHP213127	Special Topics XV	E	3	4.53			V	V
V	TPHP213128	Special Topics XVII	E	3	4.53			V	V
VI	TPHP213201	Entrepreneurship I	C	2	3.02			V	V
VI	TPHP213202	Product and Process Development	C	2	3.02				V
VI	TPHP213203	Product and Process Development – Laboratory Practice	C	3	4.53				V
VI	TPHP213204	Seminar	C	2	3.02			V
VI	TPHP213205	Industrial Internship I	C	3	4.53			V	V
VI	TPHP213206	Packaging Technology	C	2	3.02		V
VI	TPHP213207	Preservation Technology	C	2	3.02		V
VI	TPHP213208	Fruit and Vegetable Technology	E	2	3.02		V
VI	TPHP213209	Cane Sugar Technology	E	2	3.02		V
VI	TPHP213210	Food Service Management	E	2	3.02			V
VI	TPHP213211	Post Harvest Physiology and Technology	E	2	3.02		V
VI	TPHP213212	Flavor Technology	E	2	3.02		V
VI	TPHP213213	Food Biotechnology	E	2	3.02		V
VI	TPHP213214	Food and Nutrition Design	E	2	3.02		V
VI	TPHP213215	Current Topics II	E	2	3.02			V	V
VI	TPHP213216	Special Topics II	E	1	1.5			V	V
VI	TPHP213217	Special Topics IV	E	1	1.5			V	V
VI	TPHP213218	Special Topics VI	E	2	3.02			V	V
VI	TPHP213219	Special Topics VIII	E	2	3.02			V	V
VI	TPHP213220	Special Topics X	E	2	3.02			V	V
VI	TPHP213221	Special Topics XII	E	2	3.02			V	V
VI	TPHP213222	Special Topics XIV	E	3	4.53			V	V
VI	TPHP213223	Special Topics XVI	E	3	4.53			V	V
VI	TPHP213224	Special Topics XVIII	E	3	4.53			V	V
VII	TPHP214101	Research	C	6	9.07	V		V	V
VII	TPHP214102	Entrepreneurship II	C	8	12.09	V		V	V
VII	TPHP214103	Industrial Internship II	C	8	12.09	V		V	V
VII	TPHP214104	Independent project	C	6	9.07	V		V	V
VIII	UNU222001	Community Service	C	4	6.04	V		V	V
VIII	UNU222002	Community Communication	C	2	3.02	V		V	V
VIII	UNU222003	Application of Appropiate Technology	C	2	3.02	V		V	V

Odd Semester
Even Semester

Module Syllabus of Odd Semester

notes: C: Compulsory; E: Elective

Semester	Module Number	Module Name	SKS	ECTS	C/E	Syllabus/Module Description
1	TPHP211101	Cell Biology	3	4.53	C	– Prokaryotic and eukaryotic cells, – Growth and self reproduction of prokaryotic and eukaryotic organisms, – Cell components of macromolecules (building blocks) and macromolecules, – Replication processes, – Transcription processes, – Translation processes, – Principles of gene expression regulation, evolution and biodiversity
1	TPHP211102	Chemistry I (Inorganic)	3	4.53	C	– Materials, compounds, elements and methods of measurement, – Atomic theory and the process of its discovery, – Chemical calculations, – Gas law, – Electrons in atoms, – Basic chemical bonds, – The concept of acids and bases, – Thermochemical and thermodynamic reactions, – Reaction kinetics, – Core chemistry and oxidation reduction reactions.
1	TPHP211103	Chemistry – Laboratory Practice	1	1.5	C	– Laboratory techniques, – Occupational health and safety, – Introduction to lab equipment and good laboratory practices, – Kinetics reaction, – Lowering solution freezing point, – Determination of commercial acetic acid concentration, – Water hardness analysis, – Electric conduction, – Buffer.
1	TPHP211104	Physical Chemistry	2	3.02	C	– Gas laws, – Law of Thermodynamic I (enthalpy and change), – Law of Thermodynamic II (entropy and changes), – The concept of chemical equilibrium.
1	TPHP211105	Introduction to Agricultural Technology	2	3.02	C	– The basic concepts of agricultural technology, – The concepts of agricultural industry, – The role of agricultural technology in agricultural industry, – The development of science and technology, and national development. – Profession and professionalism of Agricultural Technology. – Curriculum mapping of Bachelor in Food and Agricultural Product Technology program
1	TPHP211106	Physics	2	3.02	C	– Basic concepts of physics, – Units – Kinematics – Dynamics – Newton’s law, – Conservation laws, – Vibration – Fluid mechanics – Material (heat) – Thermodynamics, – Equation state – Gas properties, – Heat and mass transfer
1	TPHP211107	Physics – Laboratory Practice	1	1.5	C	– Thermometer measurement, – Humidity, – Heat-electric equivalence, – Surface tension of water, – Measurement of specific gravity, – Solids, – Spring constant, – Modulus of elasticity of wire, – Modulus of elasticity of rods, – Positive lens diopters, – Refractive index of liquids, – Dispersion of light, – Positive and negative lenses, – Photometry
1	TPHP211108	Mathematics	2	3.02	C	– Functions and limits, – Functions and graphics, – Functions and variables, – Vectors and matrices, – Clusters of linear equations, – Differential and integral equations
1	TPHP211109	English for Food Technology	2	3.02	C	The module is designed to produce undergraduates who are able to do a speed read, understand texts, English terms that are commonly encountered in the field of food and agricultural product technology, listen and understand information in English carefully. Furthermore, this module is designed to improve undergraduates’ skills in conveying thoughts, opinions, or ideas orally or in writing in English.
1	TPHP211110	Physical Properties of Food and Agricultural Product	2	3.02	C	– The properties of food and agricultural products in relation to processing operations, – Food materials with various sources have variability in their physical properties and content, – The related physical properties include shape, size, density, texture and color, as well as their implications for the processing operations applied.
3	TPHP212101	Food Microbiology	3	4.53	C	A compulsory module discussing: – Beneficial microbes, – The concept of microbial interactions with food, – Factors that affect growth, – Food spoilage by microbes, – Pathogenic microbes in food, – Physiology of pathogenic microbes, – The role of food processing on microbial growth, – Various ways of controlling microbes.
3	TPHP212102	Food Microbiology – Laboratory Practice	1	1.5	C	– Food microbiological testing methods and techniques, – Microbiological control of foodstuffs through the addition of preservatives and cooling, – Microbial storage for industry
3	TPHP212103	Food and Agricultural Product Chemistry	2	3.02	C	– Major food components: ice water, carbohydrates, lipids, amino acids, enzymes and proteins, – Micro food components: vitamins, minerals, dyes, flavors, additives, bioactive compounds, nutraceuticals, and toxicants, – Enzymatic and non enzymatic reactions of food ingredients, – Food systems: Post mortem, – Physiology of edible muscle tissues, – Post-harvest physiology of edible plant tissues.
3	TPHP212104	Thermal Process	2	3.02	C	Thermal process is a compulsory module discussing about: – Microbes that play a role in the process of sterilization and pasteurization of food, – Heat penetration in food products, – Kinetics of microbial death and deterioration of food quality due to heating, – Design of heating processes for packaged foods, – Evaluation of heat adequacy using improved general methods and mathematical methods (Ball and Stumbo).
3	TPHP212105	Unit Operation II	3	4.53	C	Unit Operation II is a module that discusses the application of process basics including: – Preparation of raw materials – Size reduction, – Mixing and homogenization, – Mechanical and diffusional separation and purification.
3	TPHP212106	Unit Operation III	3	4.53	C	The basic principles of evaporation, crystallization, drying, cooling and freezing processes and their application to food processing and agricultural products
3	TPHP212107	Nutrition Evaluation in Food Processing	2	3.02	C	The module provides knowledge about the nutritional changes (carbohydrate, protein, vitamin, mineral) during: – Post-harvest handling processing, – Storage by chemical, – In vitro and in vivo (bioassay) evaluation – The effect to the nutrition content and health.
3	TPHP212108	Nutrition Evaluation in Food Processing – Laboratory Practice	1	1.5	C	A laboratory practical module that provides practice to evaluate the quantity and quality of food and agriculture product nutrients (chemical, in vitro and in vivo) during post-harvesting, processing, and storage, including oil quality change, phytate, vitamin, resistant starch, protein digestibility, and mineral.
3	TPHP212109	Nutrition	3	4.53	C	The module studies the correlation between nutrition and health, which includes the function of food intake in meeting the nutritional needs for growth, maintenance, and optimal health maintenance. The module content includes: – Digestive system, – Nutritional physiology, – Metabolism of nutrients (carbohydrates, lipids, proteins, vitamins, minerals, and water) and its effects on health, – Energy, – Nutritional disorders.
3	TPHP212110	Meat and Fish Technology	2	3.02	E	– Biochemical changes in carcass and skeletal muscle after post mortem and their impact on quality, – Control of spoilage and pathogenic microbial contamination in fresh and processed meat and fish production chains, – Application of preservation principles and processing technology that provides added value, – Utilization of by products of meat and fish processing, – Current topics relevant to the industry and trade in meat and fish products.
3	TPHP212111	Legume, Cereals, and Tuber Technology	2	3.02	E	The module explains the knowledge of post harvest technology and processing of nuts, grains, and tubers into raw materials and finished products, in the form of protein concentrates and isolates, peanut butter, noodles, candy, and other food products. The module also discusses starch and methods to extract the starch.
5	TPHP213101	Plant Design	3	4.53	C	– The concept of raw material and product specifications in relation to the description of basic operations and design, – Process design that is more efficient and guaranteed food safety as well as more energy efficient and environmentally friendly, – Flowchart (process flow, material flow, material and energy balance, equipment flow), – Definition of capacity, equipment capacity, equivalent capacity and factory capacity, – Selection of process equipment, – Layout of production equipment and facilities, – Building design that supports technical feasibility and sanitation, – Factors for choosing a factory location, – Economic feasibility analysis (estimation method, capital, production cost, selling price and profit determination, profit analysis, ROI, POT, IRR, BEP).
5	TPHP213102	Research Methodology and Experimental Design	2	3.02	C	– The principles and steps of a logical and systematic way of thinking to gather information through surveys and problem solving through an experimental research process, – The stages consist of problem identification, problem specification, literature review, hypothesis making, preparation of research methods sampling techniques, experimental design, collecting data, statistical analysis, data presentation, and conclusion drawing. – The types of research methods and experimental designs as well as research ethics.
5	TPHP213103	Food Safety	2	3.02	C	The module discussed the potential hazards of food (biological, physical, chemical hazards including natural toxins, food borne diseases, risk assessment, and the principles of HACCP). In addition, students are expected to design HACCP applications in food processing units.
5	TPHP213104	Sensory Evaluation	2	3.02	C	– Sensory properties of food ingredients/products and their results agriculture – Humans and their senses as an assessment tool – The theoretical basis for the assessment of sensory properties in relation to the assessment of the quality of the material/product and its acceptance by consumers – The influence of physiological and psychological factors in the assessment – The required facilities and good practices in testing – The type of sensory test and its use, – The statistical basis used in calculating the sensory test data.
5	TPHP213105	Sensory Evaluation – Laboratory Practice	1	1.5	C	The practical module trains students to recognize the sensation of sensory attributes (texture and flavor) and how to assess them so that they have experience as panelists. In addition, students’ skills in selecting and training panelists will be studied in depth. Determination of baseline and panelist sensitivity will be carried out in this practicum. Students will also learn to conduct sensory tests which include evaluation of the attributes of taste, odor, flavor, textural properties and sensory profiles with appropriate methods, as well as statistically processing data to be interpreted and concluded.
5	TPHP213106	Quality Management	2	3.02	E	The module consists of fundamental principles and vocabulary in quality management, such as – ISO 9001 quality management system standards, – Documentation systems, – Implementation stages, – ISO 9001 certification, – Relation of ISO 9001 to food safety management system standards (ISO 22000), – Test and calibration laboratory standards (ISO 17025), – Halal assurance systems (HAS 23000)
5	TPHP213107	Functional Foods	2	3.02	C	The concept of functional food Types of bioactive compounds contained in functional food, Sources of functional food, Physiological effects of functional food on health.
5	TPHP213108	Nutrient Formulation and Fortification	2	3.02	E	– The concept of formulation and fortification, – Nutritional needs and problems during the growth and development of children to adults and the elderly, – Colostrum & breast milk, – Formulations for specific target consumers (infants, children, pregnant women, the elderly, special diets -LBW, stunting, lactose intolerance) formulation technology. – Fortification (fortification, vehicle, technology) – Application of fortification of vitamin A, Iodium, and Fe, – The evaluation of the effectiveness of fortification (bioavailability) in fortified foods.
5	TPHP213109	Indonesian Gastronomy	2	3.02	E	Gastronomy talks about how humans utilize their environment into food, manage it, choose and sort, consume, and enjoy it for sustainability so that a healthy, prosperous, and independent life can be accomplished in fulfilling their food needs. The module discusses the scope of gastronomy, biodiversity, local knowledge, and the role of gastronomy in human life. Other materials discussed are the distinct taste of Indonesian dishes, the compounds that make up, the combination of spices, and their correlation to the mechanisms that occur in the human body. Elements of world-class cuisines, cooking techniques, and theory of the art of cooking and serving are also explained in this module.
5	TPHP213110	Rubber and Tobacco Technology	2	3.02	E	– Downstream rubber and tobacco products and their economic value, – Post-harvest rubber and tobacco, – Description and specification of raw materials, – Process design of rubber and tobacco processing – Process control factors during processing.
5	TPHP213111	Coffee, Tea, and Cacao Technology	3	4.53	E	– The nature of coffee and types of coffee, – Wet-dry processing methods and the manufacture of downstream coffee products. – The nature of tea shoots, non-fermented and fermented tea processing, – Scented tea and tea downstream products, – Types and characteristics of cocoa beans, – Processing of fermented and non-fermented methods, – Processing of cocoa powder and fat and cocoa downstream products.
5	TPHP213112	Spice and Seasoning Technology	2	3.02	E	The module discuss chemical components in spices, particularly those related to the function of spices and seasoning and condiments in food processing, the use of all three according to food processing techniques and ingredients used. processed. The module also explains about the Patterning Theory, which is the use of seasoning and condiment includes efficiency and evaluation of the suitability of several seasonings and condiments
5	TPHP213113	Oil and Fat Technology	2	3.02	E	– Introduction to the chemical structure of fats and oils, – Sources of oils and fats, – Methods of extraction, cleaning, and purification, – Physical and chemical properties of oils and their relationship to quality, – Fat and oil derivative products, – Modification of fats and oils, – Latest trends of fats and oil, and its applications.
5	TPHP213114	Industrial Microbiology	2	3.02	E	– Solid substrate fermentation, – Factors affecting the growth and production of metabolites, – Application of fungi, bacteria, and yeasts in the fermentation industry.
5	TPHP213115	Enzyme Technology	2	3.02	E	– The characteristics of enzymes as biocatalysts – Introduction to enzyme kinetics – Extraction, purification, and immobilization of enzymes and their application – The characteristics of enzymes that play a role in the food industry, – The application of enzymes in food processing.
5	TPHP213116	Food and Agricultural Product Analysis II	2	3.02	E	The module talks about basic principles of chemical analysis method for food and agricultural products using chromatography, electrophoresis, and spectrophotometry, including validation of test methods and methods used in sample preparation.
5	TPHP213117	Fermentation Technology	2	3.02	E	The module explains the design of fermentation process at industrial scale, including: – Growth media formulation, – Preservation of microbes, – Development of inoculum, – Bioreactor design, – Aeration, process control, and downstream processing.
5	TPHP213118	Fermentation Technology – Laboratory Practice	1	1.5	E	The practical module studies the microbial growth kinetics parameters (specific growth rate, maximum specific growth rate, saturation constant, biomass yield, product yield)
5	TPHP213119	Current Topics I	2	3.02	E	The module discusses the latest science and technology developments in the field of food and agricultural products, carried out in the Odd Semester.
5	TPHP213120	Special Topics I	1	1.5	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213121	Special Topics III	1	1.5	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213122	Special Topics V	2	3.02	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213123	Special Topics VII	2	3.02	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213124	Special Topics IX	2	3.02	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213125	Special Topics XI	2	3.02	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213126	Special Topics XIII	3	4.53	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213127	Special Topics XV	3	4.53	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213128	Special Topics XVII	3	4.53	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
7	TPHP214101	Research	6	9.07	C	– Formulation of problems, – Defining the research objectives, – Theoretical basis and hypotheses, – Planning the solution to the specified problems – Data collection – Preparation of research reports – Presentation of research results.
7	TPHP214102	Entrepreneurship II	8	12.09	C	The module aims to increase the capacity of entrepreneurship in the community, government institutions, private sector as well as mentoring micro, small and medium enterprises. Students design a business plan as a final project. The scope of business is in the field of food and agricultural products with the type of business in the manufacturing and culinary fields. The program output targets to be achieved are proposing a business plan, final report on entrepreneurial activities, and financial reports.
7	TPHP214103	Industrial Internship II	8	12.09	C	– Specify points of problems, research objectives, theoretical basis, and hypotheses. – Planning how to solve the problems and collect data. – Preparation of research reports and presentation of research results.
7	TPHP214104	Independent Project	6	9.07	C	Independent Project is a form of final project carried out by students working independently under the supervision of an assigned supervisor. Students make a proposal and after the proposal is approved by the supervisor, students must conduct research in the field, conduct in-depth analysis, prepare reports, review literature or case studies, and make presentations of the final report in front of the supervisor and two examiners. The report must be completed within three months after the proposal is approved. Students are required to conduct at least 8 sessions of one consultation/discussion with their supervisor. Topics in the Independent Project can be real problems related to food technology and agricultural products to be researched in the field or community, or real problems to be explored, or arguments to be defended. In the proposal students must be able to indicate where they will start and where they will end in terms of answering questions, exploring phenomena, understanding theories, improving or adding skills.

Modules Syllabus of Even Semester

notes: C: Compulsory; E: Elective

Semester	Module Number	Module Name	SKS	ECTS	C/E	Syllabus/Module Description
2	TPHP211201	Microbiology	2	3.02	C	– Methods of isolation and identification of microbes, – Nutritional needs, media type, and media selection for microbial growth, – Metabolic pathways, factors in microbial growth and death, – Microbial ecology and industrial applications of microbes.
2	TPHP211202	Microbiology – Laboratory Practice	1	1.5	C	– Introduction of laboratory equipment and methods of sterilization, – Aseptic method technique, – Media and method of manufacture, – Enumeration and isolation techniques, – Morphology and bacterial staining, – Yeast morphology, – Mold morphology, – Microbial physiology, – Introduction gene bank on NCBI site, – Homology analysis sequence of nucleotide and protein.
2	TPHP211203	Chemistry II (Organic)	3	4.53	C	– Chemical bonds, – Characteristics of organic compounds, – Atoms and molecules, – Nomenclature of organic compounds, – Alkanes, alkenes, alkynes, halides and alcohols, – Carboxylic acids, and ethers, – Amines and esters, – Aldehydes and ketones, – Aliphatic compounds, – Stereochemistry.
2	TPHP211204	Biochemistry	3	4.53	C	Biochemistry is a compulsory module discussing the chemical reactions that underlie life phenomena. This module provides basic knowledge about the structure and the role of water, acid-base reactions, and macromolecules which consist of protein, enzyme, carbohydrate, and lipid. Furthermore, it also elucidates the bioenergetics and the concept of macromolecule metabolism, including glycolysis, gluconeogenesis, Krebs cycle, electron transfer, photosynthesis, pentose phosphate pathway, protein degradation, synthesis, and degradation of lipid.
2	TPHP211205	Unit Operation I	3	4.53	C	A basic engineering modules for food processing and agricultural products which includes: – Dimensions and units, – Fluid flow, – Thermodynamics, – Conservation of mass and energy, – Thermodynamic properties of water and water vapor, – Heat transfer and mass transfer
2	TPHP211206	Applied Mathematics	2	3.02	C	– Concepts and methods of solving linear differentials, partial differentials, and integrals, – Development, modification of settlement methods and strategies, – Application of mathematical models and formulas in the food processing process.
2	TPHP211207	Statistics	3	4.53	C	– Measurement, – Central tendency (mean, median, mode), – Data processing and presentation techniques (graphs, diagrams) and variation measures (range, mean deviation, standard deviation and variance) – Parametric and non-parametric statistical concepts, – Probability and distribution, – Standard normal distribution, – Test of parametric statistical requirements (normality, homogeneity of variance, linearity, regression), – Two-mean difference test, – Correlation and determination test, – One-way simple ANOVA, – Computerized data processing, – The basics of multivariate analysis (PCA, PLS).
2	TPHP211208	Food Regulation	2	3.02	C	Food regulation is a compulsory module discussing regulations and legislation related to food production, distribution and trade. The module discusses development of standards related to food quality and safety, consumer protection, halal certification, and intellectual property protection. Other materials taught are: – Supervision of the implementation of food quality standards, – Institutions related to food regulations (world and domestic), – Policy for making food legislation, – Current issues related to regulations and violations in food processing and distribution, – Implementation of SNI and its consequences.
2	TPHP211209	Waste Management	3	4.53	C	– Understanding the concept of environment, waste, and pollution, – Rules and regulations on environment in Indonesia, – Environmental impact assessment, – Characteristics and parameters of waste, – Concept of waste management – Waste minimization – Waste utilization strategy (biorefinery, composting, biogas, physico-chemical waste utilization) – Basics of handling liquid waste (physically, chemically, and microbiologically) such as activated sludge process, trickling filter, oxidation.
2	TPHP211210	Waste Management – Laboratory Practice	1	1.5	C	– Determination of waste parameter, – Wastewater treatment chemically and with activated sludge process.
4	TPHP212201	Food Industrial Sanitation	2	3.02	C	Sanitation in food industry is a compulsory module discussing the concept of sanitation in the food industry, the relationship between microbial contaminants and allergens with sanitation. Other materials discussed in this module are: – Cleaning compounds and sanitisers, – Cleaning practices and use of sanitisers – Personal hygiene, – Pest control, – The role of sanitation in building design and equipment layout in the food industry, – Cleaning and sanitation practices in the food industry, – Water management for the food industry.
4	UNU 3000	Civics	2	3.02	C	The module discusses topics regarding the national defense and security in a comprehensive manner, including: – Archipelago insight, – National resilience, – Politics and strategy of national defense – Security system and the universal people’s defense system, – The embodiment of national security in the development of science.
4	UNU 161	Indonesian Language	2	3.02	C	– The use of Indonesian both verbally (art of communication, interviews, presentations) and in writing – Correct grammar and vocabulary in writing scientific papers.
4	TPHP212202	Quality Control	2	3.02	C	A compulsory module about food quality, quality control, and quality assurance. The topics discussed including: – The variation and application of quality improvement concept, – Qualitative and quantitative quality control tools, – Food quality determinants and measurement principle (objectively and subjectively), – Formulation, implementation, and quality standards development.
4	TPHP212203	Unit Operation – Laboratory Practice	1	1.5	C	Application of mass transfer theory, heat transfer, and operating units in processing and evaluation of thermal processes
4	TPHP212204	Engineering Economics	2	3.02	C	– The definition and function of engineering economics for decision-making. – The definition of equivalence, interest, tax, currency value, and depreciation – Methods to estimate capital cost estimates, production cost, and pricing. – Investment analysis based on profit, cashflow, BEP, IRR, ROI, and BCR.
4	UNU 1100	Pancasila	2	3.02	C	– The reality and philosophy of Pancasila, the 1945 Constitution and discussion of social issues based on the approach and application of Pancasila values, – Contextual value of Pancasila in the academic field.
4	UNU 1000-1005	Theology	2	3.02	C	– The basics of Islamic religious teachings – The concept of life for the Muslim generation – The virtue of studying in Islam – The role of the Muslim generation in science and technology – Food security in the perspective of Islam – Regulation and implementation of halal in the food industry – The fiqh rules of slaughtering animals according to Islamic law – Sharia economics – Islamic marketing & business finance. For non-Islamic religious education, the module follows the syllabus from UGM.
4	TPHP212205	Food and Agricultural Product Analysis I	3	4.53	C	The module is designed to provide knowledge of basic concepts of analytical chemistry such as – The principles of chemical analysis methods – The preparation for conducting chemical analysis of food and agricultural products. – Choosing the correct method for sampling technique and sample handling, chemical analysis procedure (including proximate analysis and several minor compounds analysis), and processing the data from the analysis to create valid data.
4	TPHP212206	Food and Agricultural Product Analysis – Laboratory Practice	2	3.02	C	– Solution preparation and standardization for analysis, – Sample preparation, – Proximate analysis and minor components, – Gravimetric and volumetric methods, – The use of chromatography and spectrophotometry methods for quantitative determination of food components.
4	TPHP212207	Dairy Products Technology	2	3.02	E	– Characteristics of fresh milk and its handling as raw material for the milk processing industry, – Fresh milk quality parameters and testing methods, – Technology for the use of milk components as an ingredient in food products, – Dairy-based product processing technology (powder, liquid, semi-solid, and fermented), – Current topics are relevant to the industry and trade of dairy products.
4	TPHP212208	Bakery Technology	2	3.02	E	– Characteristics of bakery product ingredients (flour, shortening, developer ingredients, sugar, eggs and minor ingredients), – The implications of ingredients for formulas, process conditions, equipment and quality control, – Characteristics of local flour (other than wheat) to develop bakery products.
6	TPHP213201	Entrepreneurship I	2	3.02	C	– The concept of entrepreneurship, – Entrepreneurial character, – How to build a business, – Business plans, – Business and financial management, – Marketing strategies and techniques.
6	TPHP213202	Product and Process Development	2	3.02	C	The module is about the development of food and agricultural products including idea generation, screening/idea selection, development product (concept test), and commercialization. Furthermore, the application of process fundamentals to develop more efficient and innovative processing techniques includes the concept of process development, process chain design, process control, and scale up process were also discussed.
6	TPHP213203	Product and Process Development	3	4.53	C	– Designing and realizing product concepts that have been defined, as well as designing and optimizing existing processes, – Application of business analysis and process verification at optimum conditions to produce product prototypes as required, – Limited production with packaging, marketing, and business plans.
6	TPHP213204	Seminar	2	3.02	C	The module is designed for students, to be able to understand the principles of scientific communication using various media and scientific communication techniques, which include preparing scientific manuscripts and presenting them both orally and in writing. The orientation of the module is to improve students’ ability to write scientific articles, make effective presentations, and convey ideas formally in discussions in scientific forums. In this module, students will be taught the types of scientific writing, systematic writing, and how to make posters. In addition, students will be taught types of oral presentations, how to visually present data, how to create attractive media and effective presentation techniques. As an exercise, students will write abstracts of scientific articles and make oral presentations which will be evaluated by the lecturer. The criteria that will be evaluated are the quality of the media, presentation performance and discussion activities in the presentation. The evaluation given is expected to improve students’ ability to make presentations effectively.
6	TPHP213205	Industrial Internship I	3	4.53	C	Students are expected to carry out tasks in the food/agricultural product industry given by the industry for a minimum of 6 weeks including problem formulation, problem solving plans and implementation, information collection, data processing, report preparation and presentation of internship assignments in industry and in the department.
6	TPHP213206	Packaging Technology	2	3.02	C	– Packaging materials (traditional, paper, plastic, glass and cans), their properties and applications, – Packaging methods (aseptic-non-aseptic), fruit and vegetable packaging, dry products, modified packaging, active packaging and smart packaging, – Shelf life and labeling concept
6	TPHP213207	Preservation Technology	2	3.02	C	– The deterioration of the quality of agricultural products due to mechanical, physical, chemical, and microbiological processes – The preservation of agricultural products by physical, chemical, and microbiological methods (fermentation) and their effect on product quality which includes: a. minimal processing of vegetables and fruit b. drying, c. intermediate moisture foods, d. refrigeration and freezing, e. irradiation, f. acidification and pasteurization, g. sterilization, h. preservation with preservatives, i. controlled atmosphere preservation, j. osmotic dehydration, k. microwave heating, l. ohmic heating, m. pulsed electric field, n. high pressure preservation, o. magnetic field, p. preservation by a combination of various methods
6	TPHP213208	Fruit and Vegetable Technology	2	3.02	E	Principles and methods of processing fruit and vegetables into food products such as: – Jam-jelly-marmalade, – Fermented fruit and vegetable products, – Canned fruit and vegetable, – Frozen fruit and vegetable, – Dried fruit and vegetable, – Fruit juice.
6	TPHP213209	Cane Sugar Technology	2	3.02	E	– Physiology of sugarcane maturation, – Chemical changes in sucrose due to processing, – Sugarcane juice extraction, – Sugarcane juice purification, – Sugarcane juice evaporation, – Sucrose crystallization, – Sugar crystal separation, – Drying sugar crystals.
6	TPHP213210	Food Service Management	2	3.02	E	Food Service Management is a module about the management of profit-oriented food services such as restaurants, catering, canteens, cafes, transportation industry, and the management of non-profit food services such as school catering, orphanages, eldery homes, hospitals, and also food services that handles emergency/disaster situations. The module material covers: – Menu planning, – Planning equipment requirements, – Menu production, – How to evaluate the quantity and quality of products and services (management of purchases, storage and expenses for managing stock of materials before processing).
6	TPHP213211	Post Harvest Physiology and Technology	2	3.02	E	– Physiological properties of horticultural products (vegetables, fruit, tubers, and cut flowers) related to environmental conditions after harvesting, – Aspects of morphoanatomy, physiology, physical and biology, – Methods or technology to maintain quality and freshness, reduce shrinkage, increase shelf life required in marketing (packing house), packaging, transportation, refrigeration, storage in controlled, and hypobaric atmospheres.
6	TPHP213212	Flavor Technology	2	3.02	E	– Flavor classification, – Raw materials, – Flavor extraction methods, – Flavor manufacture, – Analysis, – Use and regulations of flavor.
6	TPHP213213	Food Biotechnology	2	3.02	E	Food biotechnology module provides knowledge about genetic modification and strain improvement in microorganisms (bacteria, yeast, and mold) which are implemented in the food industry. The topics about genetic modification technology involves recombinant technology and gen editing, while strain improvement involves protoplast mutation and fusion. The module also discusses the food safety of gene modification products.
6	TPHP213214	Food and Nutrition Design	2	3.02	E	– The concept of food and nutrition planning, – Analysis of the global and national food situation, – Production systems and national food consumption patterns, – Daily intake levels and food balance sheet, – Food security, – Governmental program interventions on food and nutrition, and family nutrition planning.
6	TPHP213215	Current Topics II	2	3.02	E	Discussion of the latest science and technology developments in the field of food and agricultural products carried out in the Even Semester
6	TPHP213216	Special Topics II	1	1.5	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213217	Special Topics IV	1	1.5	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213218	Special Topics VI	2	3.02	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213219	Special Topics VIII	2	3.02	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213220	Special Topics X	2	3.02	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213221	Special Topics XII	2	3.02	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213222	Special Topics XIV	3	4.53	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213223	Special Topics XVI	3	4.53	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213224	Special Topics XVIII	3	4.53	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
8	UNU222001	Community Service	4	6.04	C	Community Service-Learning for Community Empowerment at Universitas Gadjah Mada (Kuliah Kerja Nyata-Pembelajaran Pemberdayaan Masyarakat or KKN-PPM) is a mandatory course for Universitas Gadjah Mada (UGM) students, requiring them to live among the community and engage in interdisciplinary empowerment activities. This program is an integral part of the education process at UGM, aiming to enhance students’ empathy and social awareness, apply scientific knowledge and technology, foster teamwork and interdisciplinary collaboration, instill personal values, improve national competitiveness, and nurture a research-oriented mindset. The 2023 KKN-PPM Program is compulsory for students who have completed at least 100 credit units (SKS), excluding any courses with an “E” grade, in undergraduate, applied bachelor’s, or professional programs. The program carries a weight of 4 credit units (SKS). The 2023 KKN-PPM is conducted over two months, with a minimum of 288 effective working hours per student.
8	UNU222002	Community Communication	2	3.02	C	Community Communication Course (KM) is a compulsory elective course that equips students with the skills to communicate directly with the community during the Kuliah Kerja Nyata (Community Service Program) and collaborate with various stakeholders. In this course, students act as agents of change in addressing real-world issues and contributing to community development, with a focus on the Sustainable Development Goals (SDGs).
8	UNU222003	Application of Appropriate Technology	2	3.02	C	The Appropriate Technology Application Course is a compulsory elective course conducted alongside the Kuliah Kerja Nyata – Pembelajaran Pemberdayaan Masyarakat (KKN-PPM) course. It adopts an interdisciplinary approach to community empowerment by applying relevant scientific knowledge through the implementation of appropriate technology. This technology is tailored to local wisdom and resources, fostering a reciprocal learning process between students and the community for sustainable development.

The Learning Outcome Matrix – Undergraduate Courses in Food and Agricultural Product Technology can be seen below:

Loading…

Taking too long?

Reload document

Open in new tab

Download [828.30 KB]

Modules Structure

Curriculum of 2021 (Credits/ECTS of Compulsory and Elective Modules)

Semester	1	2	3	4	5	6	7	8	Total
Compulsory	20 / 30	23 / 34.5	20 / 30	20 / 30	12 / 18	16 / 24	28 / 42	8 / 12	147 / 220.5
Elective	0	0	4 / 6	4 / 6	45 / 67.5	35 / 52.5	0	0	88 / 132
Total	20 / 30	23 / 34.5	24 / 36	24 / 36	57 / 85.5	51 / 76.5	28 / 42	8 / 12	235 / 352.5

*1 credit equals to 1.5 ECTS

Curriculum of 2021 (Credits/ECTS of Lectures and Laboratory Practices)

Semester	1	2	3	4	5	6	7	8	Total
Lectures	18 / 27	21 / 31.5	22 / 33	21 / 31.5	55 / 82.5	43 / 64.5	0	0	180 / 270
Laboratory Practices	2 / 3	2 / 3	2 / 3	3 / 4.5	2 / 3	8 / 12	28 / 42	8 / 12	55 / 82.5
Total	20 / 30	23 / 34.5	24 / 36	24 / 36	57 / 85.5	51 / 76.5	28 / 42	8 / 12	235 / 352.5

*1 credit equals to 1.5 ECTS

Curriculum Structure

Distribution of Modules Each Semester

Module Syllabus of Odd Semester

Modules Syllabus of Even Semester

Modules Structure

ALTERNATIVE LINK

JURNAL INFO

ACCREDITATION

Connect with Us