Curriculum Structure

CoursesStructureSyllabusMatrix of Curriculum

Distribution of Modules Each Semester

2026 Curriculum2021 Curriculum

notes:
C: Compulsory; I: Intensification; E: Elective
1: Attitude or Sikap; 2: Knowledge or Pengetahuan; 3: Specific Skills or Keterampilan Khusus; 4-6: General Skills or Keterampilan Umum

No	Module Code	Module Name	C/I/E	Credits		Learning Objectives
No	Module Code	Module Name	C/I/E	SKS	ECTS	1	2	3	4	5	6
SEMESTER I
1	TPHP262101	Cell Biology	C	2	3		V
2	TPHP262102	Chemistry I ( Inorganic)	C	3	4.5		V
3	TPHP262103	Laboratory Exercises on Chemistry	C	1	2.2		V
4	TPHP262104	Introduction to Agricultural Technology	C	2	3	V					V
5	TPHP262105	Physics	C	3	4.5		V
6	TPHP262106	Laboratory Exercises on Physics	C	1	2.2		V
7	TPHP262107	Mathematics	C	2	3		V	V
8	UNKU 260001-260007	Religion Education	C	2	3	V					V
9	UNKU 260009	Civics	C	2	3	V					V
10	UNKU 260010	Indonesian Language	C	2	3				V
SEMESTER II
1	TPHP262201	Microbiology	C	2	3		V
2	TPHP262202	Laboratory Exercises on Microbiology	C	1	2.2		V
3	TPHP262203	Chemistry II (Organic)	C	3	4.5		V
4	TPHP262204	Biochemistry	C	3	4.5		V
5	TPHP262205	Principles of Food Engineering	C	3 (2-1)	5.2		V
6	TPHP262206	Applied Mathematics	C	2 (1-1)	3.7		V	V
7	TPHP262207	Material Properties of Food and Agricultural Products	C	2	3		V
8	TPHP262308	Engineering Economics	C	2 (1-1)	3.7			V
9	UNKU 260008	State Ideology	C	2	3	V					V
SEMESTER III
1	TPHP262301	Food Microbiology and Processing	C	3	4.5		V	V
2	TPHP262302	Laboratory Exercise of Food Microbiology and Processing	C	1	2.2		V	V
3	TPHP262303	Food and Agricultural Product Chemistry	C	2	3		V
4	TPHP262304	Food Processing Engineering I	C	2 (1-1)	3.7			V
5	TPHP262305	Food Processing Engineering II	C	2 (1-1)	3.7			V
6	TPHP262306	Human Nutrition	C	3	4.5		V
7	TPHP262307	Statistics	C	3	4.5			V
8	TPHP262308	Quality Control	C	2 (1-1)	3.7		V	V
9	TPHP262309	Meat and Fish Technology	I	2	3			V
10	TPHP262310	Fats and Oils Technology	I	2	3			V
11	TPHP262311	Legumes, Cereals, and Tubers Technology	E	2	3			V
12	TPHP262312	Indonesian Gastronomy	E	2	3		V
13	TPHP262313	Fermentation Technology	E	2 (1-1)	3.7			V
14	TPHP262314	Laboratory Exercises on Fermentation Technology	E	1	2.2			V
SEMESTER IV
1	TPHP262401	Food Industrial Sanitation	C	2 (1-1)	3.7		V	V
2	TPHP262402	Laboratory Exercises on Unit Operation	C	2	4.4			V
3	TPHP262403	Food and Agricultural Product Analysis I	C	2	3		V	V
4	TPHP262404	Laboratory Exercises on Food and Agricultural Product Analysis	C	2	4.4		V	V
5	TPHP262405	Preservation and Packaging Technology	C	3 (2-1)	5.2		V	V
6	TPHP262406	Dairy Product Technology	I	2	3			V
7	TPHP262407	Bakery Technology	I	2	3			V
8	TPHP262408	Coffee, Tea, and Cocoa Technology	I	3	4.5			V
9	TPHP262409	Spice and Seasoning Technology	I	2	3			V
10	TPHP262410	Postharvest Physiology and Technology	I	2	3		V
11	TPHP262411	Fruit and Vegetable Technology	E	2	3			V
SEMESTER V
1	TPHP262501	Plant Design	C	3 (1-2)	5.9			V
2	TPHP262502	Research Methodology and Experimental Design	C	2 (1-1)	3.7			V
3	TPHP262503	Food Safety	C	2 (1-1)	3.7		V	V
4	TPHP262504	Sensory Evaluation	C	2 (1-1)	3.7		V	V	V	V	V
5	TPHP262505	Laboratory Exercises on Sensory Evaluation	C	1	2.2		V	V	V	V	V
6	TPHP262506	Food Regulation	C	2 (1-1)	3.7		V	V
7	TPHP262507	Thermal Process	C	2 (1-1)	3.7		V
8	TPHP262508	Nutrients Evaluation in Food Processing	I	2	3		V	V
9	TPHP262509	Laboratory Exercises on Nutrients Evaluation in Food Processing	I	1	2.2		V	V
10	TPHP262510	Functional Food	I	2	3		V
11	TPHP262511	Quality Management	E	2	3			V
12	TPHP262512	Enzyme Technology	E	2	3			V
13	TPHP262513	Nutrients Formulation and Fortification	E	2	3		V
14	TPHP262514	Current Topics I	E	2	3	V	V	V	V	V	V
15	TPHP262515	Selected Topic I	E	1	1.5	V	V	V	V	V	V
16	TPHP262516	Selected Topic III	E	1	1.5	V	V	V	V	V	V
17	TPHP262517	Selected Topik V	E	2	3	V	V	V	V	V	V
18	TPHP262518	Selected Topic VII	E	2	3	V	V	V	V	V	V
19	TPHP262519	Selected Topic IX	E	2	3	V	V	V	V	V	V
20	TPHP262520	Selected Topic XI	E	2	3	V	V	V	V	V	V
21	TPHP262521	Selected Topic XIII	E	3	4.5	V	V	V	V	V	V
22	TPHP262522	Selected Topic XV	E	3	4.5	V	V	V	V	V	V
23	TPHP262523	Selected Topic XVII	E	3	4.5	V	V	V	V	V	V
SEMESTER VI
1	TPHP262601	Entrepreneurship I	C	2 (1-1)	3.7	V					V
2	TPHP262602	Product and Process Development	C	2 (1-1)	3.7	V		V			V
3	TPHP262603	Laboratory Exercises on Product and Process Development	C	2	4.4	V		V			V
4	TPHP262604	Seminar	C	1	2.2				V
5	TPHP262605	Industrial Internship I	C	3	6.6	V	V	V	V	V	V
6	TPHP262606	Waste Management	C	2	3		V
7	TPHP262607	Laboratory Exercises on Waste Management	C	1	2.2		V
8	TPHP262608	Cane Sugar Technology	E	2	3			V
9	TPHP262609	Food Service Management	E	2	3						V
10	TPHP262610	Flavor Technology	E	2	3			V
11	TPHP262611	Food Biotechnology	E	2	3			V
12	TPHP262612	Food and Nutrition Design	E	2	3		V
13	TPHP262613	Rubber and Tobacco Technology	E	2	3			V
14	TPHP262614	Industrial Microbiology	E	2	3			V
15	TPHP262615	Food and Agricultural Product Analysis II	E	2	3		V	V
16	TPHP262616	Current Topics II	E	2	3	V	V	V	V	V	V
17	TPHP262617	Selected Topic II	E	1	1.5	V	V	V	V	V	V
18	TPHP262618	Selected Topic IV	E	1	1.5	V	V	V	V	V	V
19	TPHP262619	Selected Topic VI	E	2	3	V	V	V	V	V	V
20	TPHP262620	Selected Topic VIII	E	2	3	V	V	V	V	V	V
21	TPHP262621	Selected Topic X	E	2	3	V	V	V	V	V	V
22	TPHP262622	Selected Topic XII	E	2	3	V	V	V	V	V	V
23	TPHP262623	Selected Topic XIV	E	3	4.5	V	V	V	V	V	V
24	TPHP262624	Selected Topic XVI	E	3	4.5	V	V	V	V	V	V
25	TPHP262625	Selected Topic XVIII	E	3	4.5	V	V	V	V	V	V
SEMESTER VII
		Final Project
1	TPHP262701	Research Project	C	6	13.2	V	V	V	V	V	V
2	TPHP262702	Entrepreneurship II	C	6	13.2	V	V	V	V	V	V
3	TPHP262703	Industrial Internship II	C	6	13.2	V	V	V	V	V	V
SEMESTER VIII
1	UNKU 260014-260017	Community Service and Public Empowerment Learning	C	8	17.6	V			V	V	V
2	UNKU 260013	Sustainable Future Skills	C	3	4.5	V			V	V	V
3	UNKU 260012	Digital Humanities	C	2	3	V			V	V	V
4	UNKU 260011	Health Literacy	C	2	3	V			V	V	V

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

No	Module Number	Module Name	C/E	Credits		Learning Objective
No	Module Number	Module Name	C/E	SKS	ECTS	A	K	GS	SS
SEMESTER I
1	TPHP211101	Cell Biology	C	3	4.5		V
2	TPHP211102	Chemistry I (Inorganic)	C	3	4.5		V
3	TPHP211103	Chemistry – Laboratory Practice	C	1	1.5		V
4	TPHP211104	Physical Chemistry	C	2	3		V
5	TPHP211105	Introduction to Agricultural Technology	C	2	3		V
6	TPHP211106	Physics	C	2	3		V
7	TPHP211107	Physics – Laboratory Practice	C	1	1.5		V
8	TPHP211108	Mathematics	C	2	3		V
9	TPHP211109	English for Food Technology	C	2	3			V
10	TPHP211110	Material Properties of Food and Agricultural Product	C	2	3		V
SEMESTER II
1	TPHP211201	Microbiology	C	2	3		V
2	TPHP211202	Microbiology – Laboratory Practice	C	1	1.5		V
3	TPHP211203	Chemistry II (Organic)	C	3	4.5		V
4	TPHP211204	Biochemistry	C	3	4.5		V
5	TPHP211205	Unit Operation I	C	3	4.5		V
6	TPHP211206	Applied Mathematics	C	2	3		V
7	TPHP211207	Statistics	C	3	4.5		V	V
8	TPHP211208	Food Regulation	C	2	3		V
9	TPHP211209	Waste Management	C	3	4.5		V		V
10	TPHP211210	Waste Management – Laboratory Practice	C	1	1.5		V
SEMESTER III
1	TPHP212101	Food Microbiology	C	3	4.5		V
2	TPHP212102	Food Microbiology – Laboratory Practice	C	1	3		V
3	TPHP212103	Food and Agricultural Product Chemistry	C	2	3		V
4	TPHP212104	Thermal Process	C	2	3		V
5	TPHP212105	Unit Operation II	C	3	4.5		V
6	TPHP212106	Unit Operation III	C	3	4.5		V
7	TPHP212107	Nutrition Evaluation in Food Processing	C	2	3		V
8	TPHP212108	Nutrition Evaluation in Food Processing – Laboratory Practice	C	1	1.5		V
9	TPHP212109	Nutrition	C	3	4.5		V
10	TPHP212110	Meat and Fish Technology	E	2	3		V
11	TPHP212111	Legume, Cereals, and Tuber Technology	E	2	3		V
SEMESTER IV
1	TPHP212201	Food Industrial Sanitation	C	2	3		V
2	UNU 3000	Civics	C	2	3	V
3	UNU 161	Indonesian Language	C	2	3	V
4	TPHP212202	Quality Control	C	2	3		V
5	TPHP212203	Unit Operation – Laboratory Practice	C	1	1.5		V
6	TPHP212204	Engineering Economics	C	2	3		V		V
7	UNU 1100	Pancasila Education	C	2	3	V
8	UNU 1000-1005	Theology	C	2	3	V
9	TPHP212205	Food and Agricultural Product Analysis I	C	3	4.5		V
10	TPHP212206	Food and Agricultural Product Analysis – Laboratory Practice	C	2	3		V
11	TPHP212207	Dairy Product Technology	E	2	3		V
12	TPHP212208	Bakery Technology	E	2	3		V
SEMESTER V
1	TPHP213101	Plant Design	C	3	4.5				V
2	TPHP213102	Research Methodology and Experimental Design	C	2	3			V
3	TPHP213103	Food Safety	C	2	3		V
4	TPHP213104	Sensory Evaluation	C	2	3		V
5	TPHP213105	Sensory Evaluation – Laboratory Practice	C	1	1.5		V
6	TPHP213106	Quality Management	E	2	3		V
7	TPHP213107	Functional Foods	C	2	3		V
8	TPHP213108	Nutrient Formulation and Fortification	E	2	3		V
9	TPHP213109	Indonesian Gastronomy	E	2	3		V
10	TPHP213110	Rubber and Tobacco Technology	E	2	3		V
11	TPHP213111	Coffee, Tea, and Cocoa Processing Technology	E	3	4.5		V
12	TPHP213112	Spice and Seasoning Technology	E	2	3		V
13	TPHP213113	Oil and Fat Technology	E	2	3		V
14	TPHP213114	Industrial Microbiology	E	2	3		V
15	TPHP213115	Enzyme Technology	E	2	3		V
16	TPHP213116	Food and Agricultural Product Analysis II	E	2	3		V
17	TPHP213117	Fermentation Technology	E	2	3		V
18	TPHP213118	Fermentation Technology – Laboratory Practice	E	1	1.5		V
19	TPHP213119	Current Topic I	E	2	3			V	V
20	TPHP213120	Special Topics I	E	1	1.5			V	V
21	TPHP213121	Special Topics III	E	1	1.5			V	V
22	TPHP213122	Special Topics V	E	2	3			V	V
23	TPHP213123	Special Topics VII	E	2	3			V	V
24	TPHP213124	Special Topics IX	E	2	3			V	V
25	TPHP213125	Special Topics XI	E	2	3			V	V
26	TPHP213126	Special Topics XIII	E	3	4.5			V	V
27	TPHP213127	Special Topics XV	E	3	4.5			V	V
28	TPHP213128	Special Topics XVII	E	3	4.5			V	V
SEMESTER VI
1	TPHP213201	Entrepreneurship I	C	2	3			V	V
2	TPHP213202	Product and Process Development	C	2	3				V
3	TPHP213203	Product and Process Development – Laboratory Practice	C	3	4.5				V
4	TPHP213204	Seminar	C	2	3			V
5	TPHP213205	Industrial Internship I	C	3	4.5			V	V
6	TPHP213206	Packaging Technology	C	2	3		V
7	TPHP213207	Preservation Technology	C	2	3		V
8	TPHP213208	Fruit and Vegetable Technology	E	2	3		V
9	TPHP213209	Cane Sugar Technology	E	2	3		V
10	TPHP213210	Food Service Management	E	2	3			V
11	TPHP213211	Post Harvest Physiology and Technology	E	2	3		V
12	TPHP213212	Flavor Technology	E	2	3		V
13	TPHP213213	Food Biotechnology	E	2	3		V
14	TPHP213214	Food and Nutrition Design	E	2	3		V
15	TPHP213215	Current Topics II	E	2	3			V	V
16	TPHP213216	Special Topics II	E	1	1.5			V	V
17	TPHP213217	Special Topics IV	E	1	1.5			V	V
18	TPHP213218	Special Topics VI	E	2	3			V	V
19	TPHP213219	Special Topics VIII	E	2	3			V	V
20	TPHP213220	Special Topics X	E	2	3			V	V
21	TPHP213221	Special Topics XII	E	2	3			V	V
22	TPHP213222	Special Topics XIV	E	3	4.5			V	V
23	TPHP213223	Special Topics XVI	E	3	4.5			V	V
24	TPHP213224	Special Topics XVIII	E	3	4.5			V	V
SEMESTER VII
1	TPHP214101	Research	C	6	9	V		V	V
2	TPHP214102	Entrepreneurship II	C	8	12	V		V	V
3	TPHP214103	Industrial Internship II	C	8	12	V		V	V
4	TPHP214104	Independent project	C	6	9	V		V	V
SEMESTER VIII
1	UNU222001	Community Service	C	4	6	V		V	V
2	UNU222002	Community Communication	C	2	3	V		V	V
3	UNU222003	Application of Appropiate Technology	C	2	3	V		V	V

Modules Structure Each Semester

2026 Curriculum2021 Curriculum

Curriculum of 2026 (Credits/ECTS of Compulsory, Intensification, and Elective Modules)

Semester	1	2	3	4	5	6	7	8	Total
Compulsory	20 / 30	20 / 30	18 / 27	11 / 16.5	14 / 21	13 / 19.5	6 / 9	15 / 22.5	117 / 175.5
Intensification	0	0	4 / 6	11 / 16.5	5 / 7.5	0	0	0	20 / 30
Elective	0	0	7 / 10.5	2 / 3	27 / 40.5	37 / 55.5	0	0	73 / 109.5
Total	20 / 30	20 / 30	29 / 43.5	24 / 36	46 / 69	50 / 75	6 / 9	15 / 22.5	210 / 315

*1 credit module equals to 1.5 ECTS (45.33 hours)

Curriculum of 2026 (Credits/ECTS of Theory and Practical Modules)

Semester	1	2	3	4	5	6	7	8	Total
Theory	18 / 27	16 / 24	23 / 34.5	18 / 27	37 / 55.5	41 / 61.5	0	7 / 10.5	160 / 240
Practical	2 / 3	4 / 6	6 / 9	6 / 9	9 / 13.5	9 / 13.5	6 / 9	8 / 12	50 / 75
Total	20 / 30	20 / 30	29 / 43.5	24 / 36	46 / 69	50 / 75	6 / 9	15 / 22.5	210 / 315

*1 credit module equals to 1.5 ECTS (45.33 hours)

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 module equals to 1.5 ECTS (45.33 hours)

Curriculum of 2021 (Credits/ECTS of Theory and Practical Modules)

Semester	1	2	3	4	5	6	7	8	Total
Theory	18 / 27	21 / 31.5	22 / 33	21 / 31.5	55 / 82.5	43 / 64.5	0	0	180 / 270
Practical	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 module equals to 1.5 ECTS (45.33 hours)

Module Syllabus Each Semester

2026 Curriculum2021 Curriculum

Module Syllabus of 2026 Curriculum

notes: C: Compulsory; I: Intensification; E: Elective

No	Module Number	Module Name	Credits	ECTS	C/I/E	Syllabus/Module Description
SEMESTER I
1	TPHP262101	Cell Biology	2	3	W	This module provides a comprehensive understanding of cells and organisms, encompassing life at both the organismal and cellular levels. Topics covered include the structures of prokaryotic and eukaryotic cells, the functions of cellular organelles, cell growth and proliferation (population growth cycles and individual cell cycles), the chemical components of cells (micromolecules and macromolecules), and the molecular basis of life, including genetic information (DNA and RNA) and the processes of replication, transcription, and translation.
2	TPHP262102	Chemistry I (Inorganic)	3	4.5	W	This module covers the fundamental concepts of inorganic chemistry, including matter, compounds, elements, atomic theory, stoichiometry, gas laws, electronic structure, chemical bonding, acids and bases, thermochemistry, thermodynamics, reaction kinetics, oxidation-reduction reactions, and nuclear chemistry, providing a foundation for understanding chemical phenomena and their applications in food and agriculture.
3	TPHP262103	Laboratory Exercises on Chemistry	1	1.5	W	This module covers fundamental laboratory skills in chemistry, including laboratory occupational health and safety, familiarization with laboratory equipment, basic laboratory techniques, and chemical experiments related to reaction kinetics, freezing point depression, water hardness analysis, electrical conductivity, and pH control using buffer solutions, providing a foundation for laboratory observation and analysis.
4	TPHP262104	Introduction to Agricultural Technology	2	3	W	This module covers the fundamental concepts, scope, and role of agricultural technology in food systems, the advancement of science and technology, national development, professional roles and professionalism of agricultural technology graduates, the curriculum structure of the Food and Agricultural Product Technology Study Programme, and an overview of food and agricultural product processing.
5	TPHP262105	Physics	3	4.5	W	This module covers fundamental concepts of physics and systems of units, including kinematics, dynamics, fluid mechanics, temperature and heat, optics, electromagnetic waves, force, mass and acceleration, gravitational attraction between two masses, work, potential energy, kinetic energy, fluid statics, the concept of temperature and thermal effects, ideal gases, vapor behavior and vapor–liquid equilibrium, phase diagrams of pure substances, and surface tension.
6	TPHP262106	Laboratory Exercises on Physics	1	1.5	W	This module covers the application of fundamental physics concepts through laboratory experiments involving the measurement of temperature, air humidity, the mechanical equivalent of heat using electrical energy, surface tension, specific gravity, spring constants, elasticity, optical properties of lenses, refractive index of liquids, light dispersion, and photometry, aimed at strengthening students’ understanding of physical principles and developing their experimental skills and laboratory data analysis abilities.
7	TPHP262107	Mathematics	2	3	W	This module covers the real number system, functions, limits, derivatives, systems of linear equations, and matrices, providing a foundation for quantitative analysis to understand various scientific and engineering problems relevant to the field of food and agricultural product technology.
8	UNKU 260001-260007	Religion Education	2	3	W	Islamic Education: Fundamental teachings of Islam; the concept of life for the Muslim generation; the importance of seeking knowledge in Islam; the role of the Muslim generation in science and technology; food security from an Islamic perspective; halal regulations and their implementation in the food industry; Islamic jurisprudence on animal slaughter in accordance with Sharia law; Islamic economics; and Sharia-compliant business marketing and finance. Non-Islamic Education: Follows the University’s prescribed syllabus.
9	UNKU 260009	Civics	2	3	W	This module covers the fundamental concepts of citizenship, national identity and awareness, national resilience, national defense and security policies and strategies, and the universal people’s defense and security system, including their implementation in civic and national life, as well as the role of national security in the advancement of science, to foster responsible citizens with integrity.
10	UNKU 260010	Indonesian Language	2	3	W	This module covers the appropriate and effective use of the Indonesian language in both spoken and written communication, including communication skills, interviewing, presentation skills, grammar, vocabulary, and scientific writing techniques, to support students’ academic competence and professional communication skills in various contexts.
SEMESTER II
11	TPHP262201	Microbiology	2	3	W	This module covers the fundamental principles of microbiology, including the taxonomy, evolution, structure, and function of microbial cells. In-depth discussions encompass microbial physiology, including metabolic pathways, nutritional requirements, selection of growth media, and factors affecting microbial growth, reproduction, and control. In addition, students are introduced to the principles of microbial isolation and identification methods, microbial ecology, and genetic engineering, providing a foundation for understanding the applications of microbiology in industry, food, and the environment.
12	TPHP262202	Laboratory Exercises on Microbiology	1	1.5	W	This module equips students with fundamental laboratory skills (wet lab) and bioinformatics analysis skills (dry lab) in microbiology. Laboratory activities include the use of laboratory equipment, sterilization techniques, aseptic techniques, and preparation of growth media. Students gain hands-on experience in microbial isolation, enumeration, physiological testing, and morphological observation, including bacterial staining techniques and the identification of yeasts and molds. In addition, this module introduces students to the use of the GenBank database available through the National Center for Biotechnology Information (NCBI) and homology analysis of nucleotide and protein sequences.
13	TPHP262203	Chemistry II (Organic)	3	4.5	W	This module covers the fundamental concepts of organic chemistry, including chemical bonding, characteristics of organic compounds, atomic and molecular structures, nomenclature, properties and reactions of major classes of organic compounds, including hydrocarbons, halides, alcohols, ethers, aldehydes, ketones, carboxylic acids, esters, amines, and aliphatic compounds, as well as stereochemistry, providing a foundation for understanding organic compounds.
14	TPHP262204	Biochemistry	3	4.5	W	This module covers various chemical reactions underlying life processes in living organisms. It provides an understanding of the structure, properties, and roles of water, acid–base reactions in biological systems, and the structure, properties, and functions of biomolecules, including proteins, carbohydrates, and lipids. In addition, this module explores the concepts of bioenergetics and various metabolic pathways, including glycolysis, gluconeogenesis, the Krebs cycle, the electron transport chain, photosynthesis, the pentose phosphate pathway, protein metabolism (synthesis and degradation), and lipid metabolism (synthesis and degradation). Through this module, students are expected to understand the relationships between biomolecular structure and function, biochemical reactions, and metabolic processes as a foundation for further studies in food science.
15	TPHP262205	Principles of Food Engineering	3 (2-1)	4.5	W	This module covers the fundamental engineering principles of food and agricultural product processing, including dimensions and units, fluid flow, thermodynamics, conservation of mass and energy, thermodynamic properties of water and steam, heat transfer, and mass transfer.
16	TPHP262206	Applied Mathematics	2 (1-1)	3	W	This module covers mathematical principles used to analyze, optimize, and solve problems in food and agricultural product processing. Mathematical concepts covered include linear algebra, differential equations and integration, statistics (ANOVA) and optimization, linear regression equations, geometry, and trigonometry.
17	TPHP262207	Material Properties of Food and Agricultural Products	2	3	W	This module provides an understanding of the properties of food and agricultural products in relation to processing operations. Food and agricultural materials from diverse sources exhibit variations in their physical properties and composition. The physical properties covered include shape, size, density, texture, and color, as well as their implications for the application of various processing operations.
18	TPHP262208	Engineering Economics	2 (1-1)	3	W	This module equips students with the concepts, principles, methods, and techniques of economic analysis used in decision-making in the food industry. The primary focus is on evaluating the financial feasibility of projects or investments by considering the time value of money, equivalence, interest, taxes, and depreciation. Feasibility assessment includes capital estimation, production costs, pricing, and investment analysis based on profitability, cash flow, break-even point (BEP), internal rate of return (IRR), return on investment (ROI), and benefit–cost ratio (BCR).
19	UNKU 260008	State Ideology	2	3	W	This module covers the essence and philosophy of Pancasila, the 1945 Constitution of the Republic of Indonesia, and the examination of societal issues through approaches based on the application of Pancasila values. It also explores the contextual application of Pancasila values in academic settings.
SEMESTER III
20	TPHP262301	Food Microbiology and Processing	3	4.5	W	This module provides an understanding of microorganisms involved in food systems, including beneficial, spoilage, and pathogenic microorganisms. Topics covered include microbial interactions with food, factors affecting microbial growth and inactivation, mechanisms of food spoilage, microorganisms responsible for foodborne diseases, physiology of pathogenic microorganisms, effects of food processing on microorganisms, principles of microbial control, and applications of fermentation in food preservation and processing to produce safe, high-quality food products.
21	TPHP262302	Laboratory Exercises on Food Microbiology and Processing	1	1.5	W	This module equips students with technical and laboratory skills in conducting food microbiological analyses. Students gain hands-on experience in the detection and enumeration of spoilage and pathogenic microorganisms, microbiological quality assessment of various food materials, and the application of microbial control strategies and proper, safe procedures for microbial culture preservation in the laboratory.
22	TPHP262303	Food and Agricultural Product Chemistry	2	3	W	This module covers the fundamental principles of food chemistry, including the structure, properties, functions, and chemical changes of major and minor components in food and agricultural products. The major components studied include water/ice, carbohydrates, lipids, proteins, amino acids, and enzymes, while minor components include vitamins, minerals, pigments/colorants, flavor compounds, food additives, bioactive compounds, nutraceuticals, and toxicants. The module also explores enzymatic and non-enzymatic chemical reactions occurring during food handling, processing, and storage, as well as their effects on food quality, safety, and shelf life.
23	TPHP262304	Food Processing Engineering I	2 (1-1)	3	W	This module covers the application of fundamental food processing operations, including raw material preparation, size reduction, mixing and homogenization, and mechanical and diffusional separation and purification processes.
24	TPHP262305	Food Processing Engineering II	2 (1-1)	3	W	This module covers the fundamental principles of drying, evaporation, crystallization, chilling, and freezing processes, as well as their applications in food and agricultural product processing.
25	TPHP262306	Human Nutrition	3	4.5	W	This module covers the relationship between nutrients and health, including the role of food intake in meeting nutritional requirements for growth, maintenance, and optimal health. Topics covered include the digestive system, nutritional physiology, metabolism of nutrients (carbohydrates, lipids, proteins, vitamins, minerals, and water) and their effects on health, as well as energy requirements and recommended dietary allowances (RDA).
26	TPHP262307	Statistics	3	4.5	W	This module covers the fundamental concepts of descriptive and inferential statistics, including measurement, data presentation, measures of central tendency and variation, probability, distributions, parametric and nonparametric tests, correlation, regression, analysis of variance (ANOVA), computer-based data processing, and an introduction to multivariate analysis to support scientific data analysis.
27	TPHP262308	Quality Control	2 (1-1)	3	W	This module covers the concepts of quality, quality control, and quality assurance; sources of variation; applications of quality improvement concepts and sampling techniques; qualitative and quantitative quality control tools; factors determining quality and principles of objective and subjective quality assessment; as well as the formulation, implementation, and development of quality standards.
28	TPHP262309	Meat and Fish Technology	2	3	Pi	This module covers biochemical changes in carcasses and skeletal muscles post-mortem and their effects on quality; control of spoilage and pathogenic microbial contamination throughout the production chain of fresh and processed meat and fish; application of preservation principles and processing technologies to enhance product value; utilization of by-products from meat and fish processing; and current topics relevant to the meat and fish industries and trade.
29	TPHP262310	Fats and Oils Technology	2	3	Pi	This module covers an introduction to the chemical structure of fats and oils, sources of fats and oils, extraction, cleaning, and refining methods, physical and chemical properties of fats and oils and their relationship to quality, fat- and oil-derived products, modification of fats and oils, as well as current trends and their applications.
30	TPHP262311	Legumes, Cereals, and Tubers Technology	2	3	Pi	This module covers postharvest technology, nutritional aspects, and processing techniques for cereals, legumes, and tubers, from raw materials to finished products. Topics include postharvest technology, starch and dietary fiber extraction methods, and the fundamentals of noodle and confectionery production. In addition, this module explores the diversification of legume-based products (soybeans, peanuts, and jack beans), including flour, soy milk, tofu, tempeh, tofu skin, peanut butter, coated and fried beans, as well as advanced protein-derived products such as protein concentrates, protein isolates, textured vegetable protein (TVP), and meat analogues.
31	TPHP262312	Indonesian Gastronomy	2	3	Pe	This module explores gastronomy as both a science and an art of utilizing food to promote healthy and sustainable human life. Topics covered include the role of gastronomy in human life, history, food philosophy, food biodiversity, local knowledge, flavors and flavor-forming compounds in Indonesian cuisine, spice combinations, cooking techniques, and the aesthetics of food presentation within the context of global food cultures and culinary traditions.
32	TPHP262313	Fermentation Technology	2 (1-1)	3	Pe	This module covers the design of industrial-scale submerged fermentation processes, including medium formulation, microbial management, inoculum development, bioreactor design, aeration, fermentation process control, and downstream recovery of fermentation products.
33	TPHP262314	Laboratory Exercises on Fermentation Technology	1	1.5	Pe	This module covers the determination of microbial growth kinetic parameters, including specific growth rate, maximum specific growth rate, saturation constant, biomass yield, and product yield.
SEMESTER IV
34	TPHP262401	Food Industrial Sanitation	2 (1-1)	3	W	This module covers the concepts and principles of sanitation in the food industry, regulations related to food sanitation, and the control of contamination and allergens. Topics include the types and functions of cleaning agents and sanitizers, effective cleaning and sanitation procedures, personal hygiene, pest control, and water management to support food safety. Students will evaluate the implementation of sanitation practices in micro, small, and medium-sized food enterprises (MSMEs) and communicate their evaluation findings through oral presentations and written reports.
35	TPHP262402	Laboratory Exercises on Unit Operation	2	3	W	This module covers the application of heat and mass transfer principles in food processing unit operations, as well as the fundamental principles of processing operations, to strengthen students’ understanding of food and agricultural product processing through experimental and analytical approaches.
36	TPHP262403	Food and Agricultural Product Analysis I	2	3	W	This module provides an understanding of the fundamental concepts of analytical chemistry, the principles of chemical analysis methods, and procedures for conducting chemical analyses of food and agricultural products. Topics include the selection of appropriate methods for representative sampling, sample handling, chemical analysis procedures (including proximate analysis and analysis of selected minor components), and processing of analytical data to obtain valid results.
37	TPHP262404	Laboratory Exercises on Food and Agricultural Product Analysis	2	3	W	This module covers the preparation and standardization of solutions for analytical purposes, sample preparation, proximate analysis and analysis of minor components, gravimetric and volumetric methods, and the application of chromatographic and spectrophotometric methods for the quantitative determination of food components.
38	TPHP262405	Preservation and Packaging Technology	3 (2-1)	4.5	W	This module covers the principles of quality deterioration in agricultural products caused by mechanical/physical, chemical, and microbiological processes, as well as various preservation and packaging technologies to maintain product quality and safety and extend shelf life. Topics include mechanisms of food deterioration; physical, chemical, biological, and combined preservation technologies, such as minimal processing, intermediate-moisture foods, drying, chilling, freezing, irradiation, acidification, pasteurization, sterilization, fermentation, use of preservatives, modified and controlled atmospheres, osmotic dehydration, microwave heating, ohmic heating, pulsed electric fields, high-pressure processing, magnetic fields, and hurdle technology. In addition, this module covers packaging materials (traditional materials, paper, plastics, glass, and metals), their properties and applications, aseptic and non-aseptic packaging methods, packaging for various types of food products, modified atmosphere packaging (MAP), active and intelligent packaging, shelf-life concepts, and food labeling.
39	TPHP262406	Dairy Product Technology	2	3	Pi	This module covers the characteristics and handling of fresh milk as a raw material for the dairy processing industry, fresh milk quality parameters and their testing methods, technologies for utilizing milk components as ingredients in food products, and processing technologies for various dairy products, including powdered, liquid, semi-solid, and fermented dairy products.
40	TPHP262407	Bakery Technology	2	3	Pi	This module covers the classification of bakery products, characteristics of raw materials (wheat and non-wheat flours, shortening, emulsifiers, eggs, and leavening agents), and mechanisms of product structure formation through fermentation, chemical leavening, and high-fat or laminated systems. Topics include the processing of bread, cakes, cookies, and pastries, utilization of local food resources, industrial bakery equipment, and hands-on production practices.
41	TPHP262408	Coffee, Tea, and Cocoa Technology	3	4.5	Pi	This module covers the characteristics and varieties of coffee, wet and dry coffee processing methods, and the production of value-added coffee products. Topics also include the characteristics of tea shoots, non-fermented and fermented tea processing, scented tea, and value-added tea products. In addition, this module explores the types and characteristics of cocoa beans, fermented and non-fermented cocoa processing, cocoa powder and cocoa butter production, and value-added cocoa products.
42	TPHP262409	Spice and Seasoning Technology	2	3	Pi	This module covers the chemical components of spices and their relationship to spice functionality, postharvest handling and quality of spices, and the roles of seasonings and condiments in food processing. It also explores the use of spices, seasonings, and condiments according to food processing techniques and the characteristics of the ingredients being processed. Topics include the evaluation of spice utilization, including efficiency and suitability assessments of various seasonings and condiments, as well as technologies and applications in seasoning formulation.
43	TPHP262410	Postharvest Physiology and Technology	2	3	Pi	This module covers the physiological characteristics of horticultural products, including vegetables, fruits, tubers, and cut flowers, in relation to their postharvest environmental conditions. Topics include morphological and anatomical, physiological, physical, and biological aspects, as well as methods and technologies for maintaining quality and freshness, reducing postharvest losses, and extending shelf life. These include postharvest handling for marketing (packing house operations), packaging, transportation, cooling, controlled atmosphere storage, and hypobaric storage.
44	TPHP262411	Fruit and Vegetable Technology	2	3	Pe	This module covers the physical and chemical characteristics of fruits and vegetables, the role of technology and postharvest aspects in fruit and vegetable processing, and the principles and methods of processing fruits and vegetables into jams, jellies, marmalades, fermented products, canned fruits and vegetables, chilled and frozen products, dried fruits and vegetables, and fruit juices.
SEMESTER V
45	TPHP262501	Plant Design	3 (1-2)	4.5	W	This module covers product selection, process design, raw material specifications, development of qualitative and quantitative process flow diagrams, production capacity calculations, equipment selection, plant layout design, building design, sanitary design, site selection, capital estimation, production cost calculations, and economic evaluation.
46	TPHP262502	Research Methodology and Experimental Design	2 (1-1)	3	W	This module covers the principles and steps of logical and systematic thinking for gathering information through surveys and solving problems through experimental research. Topics include the stages of scientific reasoning, including problem identification, problem formulation, literature review, hypothesis development, research methodology, sampling techniques, experimental design, data collection, statistical analysis, data presentation, and drawing conclusions. In addition, this module explores various research methods and experimental designs, as well as research ethics.
47	TPHP262503	Food Safety	2 (1-1)	3	W	This module covers the concepts and principles of food safety, including the identification of physical, chemical, and biological hazards throughout the food supply chain, mechanisms of contamination, and strategies for hazard control. It also covers the development of a Hazard Analysis and Critical Control Point (HACCP) plan for food production processes to ensure the safety of food products.
48	TPHP262504	Sensory Evaluation	2 (1-1)	3	W	This module explores the sensory properties of food materials and products through physiological and psychological approaches to human sensory perception. Topics include the principles of sensory perception, sensory test design and methods (discrimination, descriptive, and affective tests), good sensory evaluation practices, as well as statistical analysis and data interpretation for evaluating food quality and consumer acceptance.
49	TPHP262505	Laboratory Exercises on Sensory Evaluation	1	1.5	W	This module provides students with hands-on experience as sample preparers and panelists in the integrated sensory evaluation of food products through nine sequential laboratory sessions. Topics include the identification of taste, odor, flavor, and texture attributes; panelist selection and training; implementation of sensory tests; and statistical analysis and interpretation of results as part of a comprehensive product evaluation.
50	TPHP262506	Food Regulation	2 (1-1)	3	W	This module covers regulations, policies, and the roles of national and international food regulatory institutions in governing the food supply chain, from production to trade. Topics include quality standards, food safety, consumer protection, halal certification, Intellectual Property Rights (IPR), and the implementation of Indonesian National Standards (SNI) and their implications. In addition, students are encouraged to analyze food regulatory and monitoring systems, as well as current issues and regulatory violations in the food industry.
51	TPHP262507	Thermal Process	2 (1-1)	3	W	This module covers microorganisms relevant to food sterilization and pasteurization processes, heat penetration in food products, the kinetics of microbial inactivation and food quality deterioration during thermal processing, the design of thermal processes for packaged foods, and the evaluation of thermal process adequacy using the improved general method and mathematical methods (Ball and Stumbo).
52	TPHP262508	Nutrients Evaluation in Food Processing	2	3	Pi	This module covers the effects of food processing, postharvest handling, and storage on nutritional quality and changes in food nutrients. Topics include the principles and techniques for evaluating nutrient content, bioavailability, digestibility, and biological value using chemical, in vitro, and in vivo methods. The module integrates laboratory analysis, case studies, and current food processing technologies to assess the relationships between food processing, nutrition, and human health.
53	TPHP262509	Laboratory Exercises on Nutrients Evaluation in Food Processing	1	1.5	Pi	This module covers the evaluation of nutrient content and quality in food and agricultural products during postharvest handling, processing, and storage using chemical, in vitro, and in vivo methods. Topics include changes in oil quality, phytate content, vitamins, resistant starch, and protein digestibility.
54	TPHP262510	Functional Food	2	3	Pi	This module covers the concepts and regulations of functional foods, types of bioactive compounds found in functional foods, sources of functional foods, scientific substantiation of functional claims on food products, physiological effects of functional foods on health, and functional food product development.
55	TPHP262511	Quality Management	2	3	Pe	This module covers the fundamental principles and terminology of quality management, including the ISO 9001 quality management system standard, documentation systems, implementation stages, and ISO 9001 certification. It also explores the relationship between ISO 9001 and other management system standards, including the ISO 22000 food safety management system, ISO/IEC 17025 for testing and calibration laboratories, and the Halal Assurance System (HAS 23000).
56	TPHP262512	Enzyme Technology	2	3	Pe	This module covers the fundamental concepts of enzymes, enzyme structure and mechanisms of action, enzyme kinetics, factors affecting enzyme activity, enzyme production and purification, enzyme characterization techniques, enzyme immobilization, and various applications of enzyme technology in the food industry.
57	TPHP262513	Nutrients Formulation and Fortification	2	3	Pe	This module covers the concepts of food and nutrition planning across different stages of the life cycle, including nutritional requirements and challenges, as well as strategies to address them through food formulation and fortification. Topics include food formulation for infants, children, pregnant and lactating women, older adults, and groups with special nutritional needs (low birth weight, stunting, lactose intolerance, food allergies, diabetes, obesity, and degenerative diseases), including the roles of colostrum and breast milk. In addition, this module explores the principles of food formulation technology, ingredient selection, nutrient stability, product quality, safety, and food regulations. It also covers the concepts and technologies of food fortification, selection of fortificants and food vehicles, applications of various micronutrient fortification strategies, and evaluation of their effectiveness based on bioavailability, stability, and impacts on nutritional status.
58	TPHP262514	Current Topic I	2	3	Pe	This module covers recent developments in science and technology in the field of food and agricultural products and is offered in the odd semester.
59	TPHP262515	Selected Topics I	1	1.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
60	TPHP262516	Selected Topics III	1	1.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
61	TPHP262517	Selected Topics V	2	3	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
62	TPHP262518	Selected Topics VII	2	3	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
63	TPHP262519	Selected Topics IX	2	3	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
64	TPHP262520	Selected Topics XI	2	3	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
65	TPHP262521	Selected Topics XIII	3	4.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
66	TPHP262522	Selected Topics XV	3	4.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
67	TPHP262523	Selected Topics XVII	3	4.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
SEMESTER VI
68	TPHP262601	Entrepreneurship I	2 (1-1)	3	W	This module covers the fundamental concepts of entrepreneurship, entrepreneurial characteristics and competencies, identification of business opportunities, business establishment and development processes, operational and financial management, marketing strategies and techniques, and the development of business models using the Business Model Canvas (BMC) and business plans. Learning activities are enriched through case studies, discussions, and experience-sharing sessions with practitioners and entrepreneurs, enabling students to develop innovative, feasible, and sustainable business ideas and present them professionally.
69	TPHP262602	Product and Process Development	2 (1-1)	3	W	This module covers the concepts of food and agricultural product development, including idea generation, screening/idea selection, concept development and concept testing, identification of market trends, product commercialization, product development based on sensory profiles to meet consumer preferences, and the application of food safety principles in accordance with applicable regulations and standards. It also covers the application of fundamental processing principles to develop more efficient and innovative processing techniques, including process development concepts, process flow design, process control, process scale-up, and the integration of food safety principles into process design and optimization in compliance with regulatory requirements.
70	TPHP262603	Laboratory Exercises on Product and Process Development	2	3	W	This module provides hands-on experience in applying the stages of product development based on Design Thinking, including Decide (identification of opportunities and establishment of product development directions), Discover (exploration of consumer needs, market trends, and regulations), Define (development of product concepts and specifications), Develop (design, optimization, and verification of formulations and processes to produce prototypes that meet quality, food safety, and sensory profile requirements), and Deploy (limited-scale production, packaging, marketing, business analysis, and business plan development).
71	TPHP262604	Seminar	1	1.5	W	This module develops students’ scientific communication skills in both written and oral forms. Topics include various types of scientific writing, academic writing structure, abstract preparation, scientific poster development, data visualization, and effective presentation techniques, enabling students to communicate scientific ideas clearly, systematically, and engagingly in accordance with academic conventions.
72	TPHP262605	Industrial Internship I	3	4.5	W	This module involves undertaking assigned tasks in the food and agricultural product industry for a minimum of six weeks, including problem formulation, root cause identification, and the development of plans or recommendations to address practical problems encountered at the internship site.
73	TPHP262606	Waste Management	2	3	W	This module covers the fundamental concepts of the environment, waste, and pollution; environmental laws and regulations in Indonesia, including Environmental Impact Assessment (AMDAL); waste characteristics and parameters; principles of waste management and minimization; waste valorization strategies, including biorefinery, composting, biogas production, single-cell protein production, and physicochemical waste utilization; as well as the fundamentals of wastewater treatment through physical, chemical, and microbiological methods, such as activated sludge processes, trickling filters, and oxidation processes.
74	TPHP262607	Laboratory Exercises on Waste Management	1	1.5	W	This module covers the determination of physical, chemical, and biological waste parameters through laboratory activities, as well as the evaluation of chemical and activated sludge treatment methods based on waste characteristics.
75	TPHP262608	Cane Sugar Technology	2	3	Pe	This module covers the physiology of sugarcane maturation, chemical changes in sucrose during processing, sugarcane juice extraction, juice clarification, juice evaporation, sucrose crystallization, sugar crystal separation, and sugar crystal drying.
76	TPHP262609	Food Service Management	2	3	Pe	This module covers the integrated management of food service operations, including menu planning and equipment requirements, ingredient supply chain management (purchasing, storage, and inventory issuance), menu production, and evaluation of product and service quality and quantity to ensure operational efficiency and customer satisfaction. In this module, students will gain practical experience in developing a food service business plan.
77	TPHP262610	Flavor Technology	2	3	Pe	This module covers the classification and regulation of flavoring substances, flavoring raw materials and their major components, and extraction methods. Topics also include flavoring production technologies (solid and liquid forms), applications, storage, and regulations governing the use of flavorings in food products.
78	TPHP262611	Food Biotechnology	2	3	Pe	This module covers the principles and applications of biotechnology in the food industry, including the utilization of microorganisms in food fermentation, single-cell protein production, microbial genetics, fundamental molecular biology techniques, recombinant DNA technology, and the application of genetically engineered microorganisms (molds, yeasts, and bacteria) in food production. In addition, this module explores food safety aspects, regulations, and bioethical issues related to food biotechnology products.
79	TPHP262612	Food and Nutrition Design	2	3	Pe	This module covers the concepts of food and nutrition planning, analysis of global and national food situations, food production systems and consumption patterns, recommended dietary allowances (RDA) and food balance sheets (FBS), food security, government intervention programmes in food and nutrition, family food and nutrition planning, and nutritional interventions to prevent stunting and nutrient deficiencies.
80	TPHP262613	Rubber and Tobacco Technology	2	3	Pe	This module covers downstream rubber and tobacco products and their economic value, postharvest handling of rubber and tobacco, raw material descriptions and specifications, the design of rubber and tobacco processing operations, and factors affecting process control during processing.
81	TPHP262614	Industrial Microbiology	2	3	Pe	This module provides students with an applied understanding of the industrial-scale utilization of microorganisms, including the principles and applications of solid-state and submerged fermentation systems. Topics include factors affecting microbial growth and production, the applications of molds, bacteria, and yeasts in the fermentation industry, and metabolite biosynthesis. At the end of the module, students will present an analysis of current trends and applications of microorganisms in the global food industry.
82	TPHP262615	Food and Agricultural Product Analysis II	2	3	Pe	This module covers the fundamental principles of chemical analysis methods for food and agricultural products using chromatographic, electrophoretic, and spectrophotometric techniques, including analytical method validation and sample preparation procedures.
83	TPHP262616	Current Topic II	2	3	Pe	This module covers recent developments in science and technology in the field of food and agricultural products and is offered in the even semester.
84	TPHP262617	Selected Topics II	1	1.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
85	TPHP262618	Selected Topics IV	1	1.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
86	TPHP262619	Selected Topics VI	2	3	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
87	TPHP262620	Selected Topics VIII	2	3	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
88	TPHP262621	Selected Topics X	2	3	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
89	TPHP262622	Selected Topics XII	2	3	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
90	TPHP262623	Selected Topics XIV	3	4.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
91	TPHP262624	Selected Topics XVI	3	4.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
92	TPHP262625	Selected Topics XVIII	3	4.5	Pe	This module accommodates students’ academic activities outside the study programme, including student exchange, internships/industrial work placements, independent research, or scientific publications, with credit recognition (SKS) based on the total hours of activities undertaken. The module can be taken in either the odd or even semester, with structured supervision, reporting, and assessment of learning outcomes.
SEMESTER VII
93	TPHP262701	Research Project	6	9	W	This module covers the formulation of research problems and objectives, development of theoretical frameworks and hypotheses, planning of research methods to address identified problems, data collection and analysis, and preparation of research reports and presentation of findings, demonstrating students’ academic, analytical, and scientific communication skills.
94	TPHP262702	Entrepreneurship II	6	9	W	This module covers the implementation of a business plan agreed upon with a supervisor or mentor over one semester, systematic and sustainable management of business activities, evaluation of business processes and outcomes, and preparation of a written report, demonstrating students’ entrepreneurial, managerial, and communication skills.
95	TPHP262703	Industrial Internship II	6	9	W	This module involves undertaking assignments in the food and agricultural product industry to address real-world problems faced by industry partners collaborating with the department for a minimum of four months. Activities include problem formulation, development and implementation of problem-solving plans, information gathering, data processing and analysis, report preparation, and presentation of internship outcomes both at the host company and the department.
SEMESTER VIII
96	UNKU 260014-260017	Community Service and Public Empowerment Learning	8	12	W	This module develops students’ abilities to identify real-world problems in communities, organize and work collaboratively in teams, develop action plans to address identified problems, manage the allocation and utilization of resources, and make tangible contributions to community development.
97	UNKU 260013	Sustainable Future Skills	3	4.5	W	This module equips students with four pillars of sustainability: Planet Concerns, People Leadership, Enabler Skills, and Sustainability Action. Students analyze sustainable development issues, design solutions, make decisions in addressing sustainability dilemmas, and develop innovative, collaborative, and inclusive sustainable business models.
98	UNKU 260012	Digital Humanities	2	3	W	This module covers digital literacy, including digital security, privacy, and ethics, as well as technological skills for managing information, communicating, and collaborating effectively. Students learn to analyze computational problems, design inclusive digital solutions, and evaluate the roles of artificial intelligence and digital health in promoting ethical practices in the digital era.
99	UNKU 260011	Health Literacy	2	3	W	This module covers students’ physical and mental health literacy, including inclusive physical activity, academic stress, healthy dietary behaviors, and substance abuse prevention. Topics also include reproductive health, consent, prevention of sexual violence on campus, and the development of health literacy campaigns to foster a healthy, safe, and inclusive campus environment.

Module Syllabus of 2021 Curriculum

notes: C: Compulsory; E: Elective

No	Module Number	Module Name	Credits	ECTS	C/E	Syllabus/Module Description
SEMESTER I
1	TPHP211101	Cell Biology	3	4.5	C	This course explores the structure and function of prokaryotic and eukaryotic cells, their growth and reproduction, the building blocks and synthesis of macromolecules, the processes of replication, transcription, and translation, as well as the fundamental principles of gene expression regulation, evolution, and biodiversity.
2	TPHP211102	Chemistry I (Inorganic)	3	4.5	C	This course introduces materials, elements, and compounds along with their measurement methods; the development of atomic theory; chemical calculations; gas laws; electron structure; fundamental chemical bonding; acid–base concepts; thermochemical and thermodynamic reactions; reaction kinetics; and core chemistry including oxidation–reduction processes.
3	TPHP211103	Chemistry – Laboratory Practice	1	1.5	C	This course covers fundamental laboratory techniques, occupational health and safety, laboratory equipment and good laboratory practices, as well as experiments on reaction kinetics, freezing point depression, commercial acetic acid concentration determination, water hardness analysis, electrical conductivity, and buffer systems.
4	TPHP211104	Physical Chemistry	2	3	C	This course examines gas laws, the First and Second Laws of Thermodynamics—including changes in enthalpy and entropy—and the fundamental concept of chemical equilibrium.
5	TPHP211105	Introduction to Agricultural Technology	2	3	C	This course introduces the basic concepts of agricultural technology and the agricultural industry, the role of agricultural technology within that industry, the development of science, technology, and national progress, the profession and professionalism in Agricultural Technology, and the curriculum mapping of the Bachelor in Food and Agricultural Product Technology program.
6	TPHP211106	Physics	2	3	C	This course covers the fundamental concepts of physics, including units, kinematics, dynamics, Newton’s laws, conservation principles, vibration, fluid mechanics, thermal properties of materials, thermodynamics, equations of state, gas properties, and the basics of heat and mass transfer.
7	TPHP211107	Physics – Laboratory Practice	1	1.5	C	This course provides practical experience in measuring temperature, humidity, heat–electric equivalence, surface tension, and specific gravity, as well as experiments involving solids, spring constants, elastic moduli of wires and rods, lens diopters, refractive index of liquids, light dispersion, positive and negative lenses, and photometry.
8	TPHP211108	Mathematics	2	3	C	This course introduces functions, limits, and their graphical representations; functions and variables; vectors and matrices; systems of linear equations; and the fundamentals of differential and integral equations.
9	TPHP211109	English for Food Technology	2	3	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.
10	TPHP211110	Material Properties of Food and Agricultural Product	2	3	C	This course examines the properties of food and agricultural products in relation to processing operations, emphasizing the variability of raw materials from different sources and the implications of their physical characteristics—such as shape, size, density, texture, and color—on processing methods.
SEMESTER II
11	TPHP211201	Microbiology	2	3	C	This course covers methods for isolating and identifying microbes, their nutritional requirements and media selection, microbial metabolic pathways and factors influencing growth and death, as well as microbial ecology and industrial applications.
12	TPHP211202	Microbiology – Laboratory Practice	1	2.2	C	This course provides hands-on experience with laboratory equipment and sterilization methods, aseptic techniques, media preparation, microbial enumeration and isolation, bacterial, yeast, and mold morphology and staining, microbial physiology, as well as the use of NCBI gene banks for nucleotide and protein sequence homology analysis.
13	TPHP211203	Chemistry II (Organic)	3	4.5	C	This course introduces chemical bonds, the characteristics and nomenclature of organic compounds, the structure of atoms and molecules, and the properties of major functional groups—including alkanes, alkenes, alkynes, halides, alcohols, carboxylic acids, ethers, amines, esters, aldehydes, ketones, and other aliphatic compounds—as well as the fundamentals of stereochemistry.
14	TPHP211204	Biochemistry	3	4.5	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.
15	TPHP211205	Unit Operation I	3	4.5	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.
16	TPHP211206	Applied Mathematics	2	3	C	This course covers the concepts and solution methods for linear and partial differential equations and integrals, the development and modification of problem-solving strategies, and the application of mathematical models and formulas in food processing.
17	TPHP211207	Statistics	3	4.5	C	This course introduces measurement, central tendency, data processing and presentation techniques, measures of variation, parametric and non-parametric statistical concepts, probability and distributions, standard normal distribution, parametric assumption tests, two-mean difference tests, correlation and determination analyses, simple one-way ANOVA, computerized data processing, and the fundamentals of multivariate analysis including PCA and PLS.
18	TPHP211208	Food Regulation	2	3	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, and implementation of SNI and its consequences.
19	TPHP211209	Waste Management	3	4.5	C	This course examines the concepts of environment, waste, and pollution; Indonesian environmental regulations; environmental impact assessment; waste characteristics and parameters; waste management and minimization; strategies for waste utilization—including biorefinery, composting, biogas, and physico-chemical methods—and the fundamentals of liquid waste treatment using physical, chemical, and microbiological processes such as activated sludge, trickling filters, and oxidation.
20	TPHP211210	Waste Management – Laboratory Practice	1	2.2	C	This course provides practical experience in determining waste parameters and conducting wastewater treatment using chemical methods and the activated sludge process.
SEMESTER III
21	TPHP212101	Food Microbiology	3	4.5	C	This compulsory course discusses beneficial microbes, microbial interactions with food, factors influencing microbial growth, food spoilage, foodborne pathogens and their physiology, the impact of food processing on microbial behavior, and various methods of microbial control.
22	TPHP212102	Food Microbiology – Laboratory Practice	1	1.5	C	This course covers food microbiological testing methods and techniques, microbiological control of food through preservatives and cooling, and microbial storage practices for industrial applications.
23	TPHP212103	Food and Agricultural Product Chemistry	2	3	C	This course examines major and minor food components—including water, carbohydrates, lipids, amino acids, enzymes, proteins, vitamins, minerals, colorants, flavors, additives, bioactive compounds, nutraceuticals, and toxicants—along with enzymatic and non-enzymatic reactions in food ingredients, food systems, post-mortem physiology of edible muscle tissues, and post-harvest physiology of edible plant tissues.
24	TPHP212104	Thermal Process	2	3	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, and evaluation of heat adequacy using improved general methods and mathematical methods (Ball and Stumbo).
25	TPHP212105	Unit Operation II	3	4.5	C	Unit Operation II is a module that discusses the application of process basics, including preparation of raw materials, size reduction, mixing and homogenization, and mechanical and diffusional separation and purification.
26	TPHP212106	Unit Operation III	3	4.5	C	This course introduces the basic principles of evaporation, crystallization, drying, cooling, and freezing, along with their applications in the processing of food and agricultural products.
27	TPHP212107	Nutrition Evaluation in Food Processing	2	3	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, and the effect to the nutrition content and health.
28	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.
29	TPHP212109	Nutrition	3	4.5	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, and nutritional disorders.
30	TPHP212110	Meat and Fish Technology	2	3	E	This course examines biochemical changes in carcass and skeletal muscle post mortem and their effects on quality; the control of spoilage and pathogenic microbial contamination in fresh and processed meat and fish chains; the application of preservation principles and value-adding processing technologies; the utilization of meat and fish by-products; and current issues in the meat and fish industry and trade.
31	TPHP212111	Legume, Cereals, and Tuber Technology	2	3	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.
SEMESTER IV
32	TPHP212201	Food Industrial Sanitation	2	3	C	Sanitation in the food industry is a compulsory module discussing the concept of sanitation in the food industry, the relationship between microbial contaminants and allergens, and 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, and water management for the food industry.
33	UNU 3000	Civics	2	3	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, and the embodiment of national security in the development of science.
34	UNU 161	Indonesian Language	2	3	C	This course develops students’ skills in using Indonesian effectively in both spoken communication—such as interviews and presentations—and written form, with an emphasis on proper grammar and vocabulary for scientific writing.
35	TPHP212202	Quality Control	2	3	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), and formulation, implementation, and quality standards development.
36	TPHP212203	Unit Operation – Laboratory Practice	1	2.2	C	This course covers the application of mass transfer theory, heat transfer, and processing unit operations in the design, operation, and evaluation of thermal processes.
37	TPHP212204	Engineering Economics	2	3	C	This course introduces the principles and functions of engineering economics for decision-making, including concepts of equivalence, interest, taxation, currency value, and depreciation, as well as methods for estimating capital and production costs, pricing, and conducting investment analyses using profit, cash flow, BEP, IRR, ROI, and BCR.
38	UNU 1100	Pancasila Education	2	3	C	This course explores the reality and philosophy of Pancasila and the 1945 Constitution, the analysis of social issues through the application of Pancasila values, and the contextual relevance of Pancasila within the academic sphere.
39	UNU 1000-1005	Theology	2	3	C	This course introduces the fundamentals of Islamic teachings, the concept of life for the Muslim generation, the virtue of learning, the role of Muslims in science and technology, food security from an Islamic perspective, halal regulations in the food industry, Islamic rules on animal slaughter, as well as principles of sharia economics and Islamic marketing and business finance, while non-Islamic religious education follows the UGM syllabus.
40	TPHP212205	Food and Agricultural Product Analysis I	3	4.5	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.
41	TPHP212206	Food and Agricultural Product Analysis – Laboratory Practice	2	4.4	C	This course covers solution preparation and standardization, sample preparation, proximate and minor component analysis, gravimetric and volumetric methods, and the use of chromatography and spectrophotometry for quantitative determination of food components.
42	TPHP212207	Dairy Product Technology	2	3	E	This course covers the characteristics and handling of fresh milk as a raw material for dairy processing, quality parameters and testing methods, technologies for utilizing milk components in food products, processing technologies for various dairy products—including powdered, liquid, semi-solid, and fermented forms—and current issues relevant to the dairy industry and trade.
43	TPHP212208	Bakery Technology	2	3	E	This course examines the characteristics of bakery product ingredients—such as flour, shortening, leavening agents, sugar, eggs, and minor components—their implications for formulation, processing conditions, equipment, and quality control, as well as the properties of local non-wheat flours for bakery product development.
SEMESTER V
44	TPHP213101	Plant Design	3	4.5	C	This course covers raw material and product specifications in relation to basic operations and process design, the development of efficient, safe, energy-efficient, and environmentally friendly processes, preparation of flowcharts—including process, material, energy, and equipment flows—definitions of capacity and equipment selection, production facility layout and sanitary building design, factors influencing factory location, and economic feasibility analysis including capital estimation, production costs, pricing, profit analysis, ROI, POT, IRR, and BEP.
45	TPHP213102	Research Methodology and Experimental Design	2	3	C	This course introduces the logical and systematic principles of information gathering through surveys and experimental research, covering stages from problem identification, literature review, hypothesis development, sampling techniques, experimental design, data collection, statistical analysis, and data presentation to conclusion drawing, as well as various research methods, experimental designs, and research ethics.
46	TPHP213103	Food Safety	2	3	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.
47	TPHP213104	Sensory Evaluation	2	3	C	This course examines the sensory properties of food and agricultural products, human sensory perception as an assessment tool, the theoretical basis of sensory evaluation in relation to product quality and consumer acceptance, the influence of physiological and psychological factors, required facilities and good testing practices, various sensory test methods and their applications, and the statistical principles used in analyzing sensory data.
48	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.
49	TPHP213106	Quality Management	2	3	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), and halal assurance systems (HAS 23000).
50	TPHP213107	Functional Foods	2	3	C	This course introduces the concept of functional food, the types and sources of bioactive compounds it contains, and the physiological effects of functional food on human health.
51	TPHP213108	Nutrient Formulation and Fortification	2	3	E	This course covers the concepts of formulation and fortification, nutritional needs and challenges across the human life cycle, colostrum and breast milk, formulation technologies for specific target groups—including infants, children, pregnant women, the elderly, and individuals with special dietary needs—principles and applications of vitamin A, iodine, and iron fortification, and the evaluation of fortification effectiveness through bioavailability assessment.
52	TPHP213109	Indonesian Gastronomy	2	3	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.
53	TPHP213110	Rubber and Tobacco Technology	2	3	E	This course examines downstream rubber and tobacco products and their economic value, post-harvest handling and raw material specifications, processing design for rubber and tobacco, and key process control factors throughout production.
54	TPHP213111	Coffee, Tea, and Cocoa Technology	3	4.5	E	This course covers the characteristics and types of coffee, wet and dry processing methods and downstream coffee products; the properties of tea shoots, non-fermented and fermented tea processing, scented tea, and downstream tea products; as well as the types and characteristics of cocoa beans, fermented and non-fermented processing, and the production of cocoa powder, cocoa fat, and other downstream cocoa products.
55	TPHP213112	Spice and Seasoning Technology	2	3	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.
56	TPHP213113	Oil and Fat Technology	2	3	E	This course introduces the chemical structure and sources of fats and oils, methods of extraction, cleaning, and purification, their physical and chemical properties in relation to quality, derivative products, fat and oil modification, and current trends and applications in the industry.
57	TPHP213114	Industrial Microbiology	2	3	E	This course covers solid substrate fermentation, factors influencing microbial growth and metabolite production, and the industrial applications of fungi, bacteria, and yeasts in fermentation processes.
58	TPHP213115	Enzyme Technology	2	3	E	This course covers the characteristics of enzymes as biocatalysts, the fundamentals of enzyme kinetics, enzyme extraction, purification, and immobilization and their applications, as well as enzymes relevant to the food industry and their roles in food processing.
59	TPHP213116	Food and Agricultural Product Analysis II	2	3	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.
60	TPHP213117	Fermentation Technology	2	3	E	The module explains the design of the fermentation process at an industrial scale, including growth media formulation, preservation of microbes, development of inoculum, bioreactor design, aeration, process control, and downstream processing.
61	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)
62	TPHP213119	Current Topic I	2	3	E	The module discusses the latest science and technology developments in the field of food and agricultural products, carried out in the Odd Semester.
63	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.
64	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.
65	TPHP213122	Special Topics V	2	3	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.
66	TPHP213123	Special Topics VII	2	3	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.
67	TPHP213124	Special Topics IX	2	3	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.
68	TPHP213125	Special Topics XI	2	3	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.
69	TPHP213126	Special Topics XIII	3	4.5	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.
70	TPHP213127	Special Topics XV	3	4.5	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.
71	TPHP213128	Special Topics XVII	3	4.5	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.
SEMESTER VI
72	TPHP213201	Entrepreneurship I	2	3	C	This course introduces the concept of entrepreneurship, entrepreneurial character, business development, business planning, business and financial management, and marketing strategies and techniques.
73	TPHP213202	Product and Process Development	2	3	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.
74	TPHP213203	Product and Process Development – Laboratory Practice	3	6.6	C	This course focuses on designing and realizing defined product concepts, optimizing existing processes, applying business analysis and process verification under optimum conditions to produce required prototypes, and conducting limited production complete with packaging, marketing, and business planning.
75	TPHP213204	Seminar	2	4.4	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.
76	TPHP213205	Industrial Internship I	3	6.6	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.
77	TPHP213206	Packaging Technology	2	3	C	This course covers packaging materials—including traditional, paper, plastic, glass, and cans—their properties and applications; various packaging methods such as aseptic, non-aseptic, modified, active, and smart packaging for different food products; as well as the concepts of shelf life and labeling.
78	TPHP213207	Preservation Technology	2	3	C	This course examines the quality deterioration of agricultural products caused by mechanical, physical, chemical, and microbiological processes, and explores preservation methods—including minimal processing, drying, intermediate-moisture techniques, refrigeration and freezing, irradiation, acidification and pasteurization, sterilization, chemical preservatives, controlled atmosphere storage, osmotic dehydration, microwave and ohmic heating, pulsed electric fields, high-pressure and magnetic field processing, and various combined methods—and their effects on product quality.
79	TPHP213208	Fruit and Vegetable Technology	2	3	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, and fruit juice.
80	TPHP213209	Cane Sugar Technology	2	3	E	The course covers the essential stages and principles of sugarcane processing, including the physiology of sugarcane maturation and the chemical changes that occur in sucrose during processing. It also discusses the extraction and purification of sugarcane juice, followed by the evaporation of the juice to concentrate sucrose. Further topics include sucrose crystallization, the separation of sugar crystals, and the final drying process to produce refined sugar.
81	TPHP213210	Food Service Management	2	3	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, and how to evaluate the quantity and quality of products and services (management of purchases, storage and expenses for managing stock of materials before processing).
82	TPHP213211	Post Harcest Physiology and Technology	2	3	E	This course examines the physiological properties of horticultural products—including vegetables, fruits, tubers, and cut flowers—in relation to post-harvest environmental conditions. It covers morphoanatomical, physiological, physical, and biological aspects, as well as methods and technologies to maintain quality and freshness, reduce shrinkage, and extend shelf life, including practices in packing houses, packaging, transportation, refrigeration, and storage under controlled or hypobaric atmospheres.
83	TPHP213212	Flavor Technology	2	3	E	This course covers the classification of flavors, the raw materials used, methods of flavor extraction and production, analytical techniques, applications in food products, and relevant regulations governing the use of flavors.
84	TPHP213213	Food Biotechnology	2	3	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.
85	TPHP213214	Food and Nutrition Design	2	3	E	This course introduces the concept of food and nutrition planning, analyzing global and national food situations, production systems, and national food consumption patterns. It also covers daily intake requirements, food balance sheets, food security, governmental programs and interventions in food and nutrition, and family nutrition planning.
86	TPHP213215	Current Topic II	2	3	E	Discussion of the latest science and technology developments in the field of food and agricultural products carried out in the Even Semester
87	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.
88	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.
89	TPHP213218	Special Topics VI	2	3	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.
90	TPHP213219	Special Topics VIII	2	3	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.
91	TPHP213220	Special Topics X	2	3	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.
92	TPHP213221	Special Topics XII	2	3	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.
93	TPHP213222	Special Topics XIV	3	4.5	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.
94	TPHP213223	Special Topics XVI	3	4.5	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.
95	TPHP213224	Special Topics XVIII	3	4.5	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.
SEMESTER VII
96	TPHP214101	Research	6	9	C	This course covers the research process, including problem formulation, defining research objectives, establishing theoretical foundations and hypotheses, planning solutions to specified problems, data collection, preparation of research reports, and presentation of research results.
97	TPHP214102	Entrepreneurship II	8	12	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.
98	TPHP214103	Industrial Internship II	8	12	C	This course guides students in specifying research problems, objectives, theoretical foundations, and hypotheses; planning problem-solving strategies and data collection; and preparing research reports and presenting their findings.
99	TPHP214104	Independent Project	6	9	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.
SEMESTER VIII
100	UNU222001	Community Service	4	8.8	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.
101	UNU222002	Community Communication	2	4.4	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).
102	UNU222003	Application of Appropriate Technology	2	4.4	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:

Objective – Module Matrix_BFAPT.docx Download