Curriculum Structure

CoursesStructureSyllabusMatrix of Curriculum

Distribution of Courses Each Semester

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

Semester	Course Number	Course Name	C/E	Credits		Learning Objective
Semester	Course Number	Course Name	C/E	SKS	ECTS	A	K	GS	SS
I	TPHP211101	Cell Biology	C	3	4.5		V
I	TPHP211102	Chemistry I (Inorganic)	C	3	4.5		V
I	TPHP211103	Chemistry – Laboratory Practice	C	1	2.2		V
I	TPHP211104	Physical Chemistry	C	2	3		V
I	TPHP211105	Introduction to Agricultural Technology	C	2	3		V
I	TPHP211106	Physics	C	2	3		V
I	TPHP211107	Physics – Laboratory Practice	C	1	2.2		V
I	TPHP211108	Mathematics	C	2	3		V
I	TPHP211109	English for Food Technology	C	2	3			V
I	TPHP211110	Material Properties of Food and Agricultural Product	C	2	3		V
II	TPHP211201	Microbiology	C	2	3		V
II	TPHP211202	Microbiology – Laboratory Practice	C	1	2.2		V
II	TPHP211203	Chemistry II (Organic)	C	3	4.5		V
II	TPHP211204	Biochemistry	C	3	4.5		V
II	TPHP211205	Unit Operation I	C	3	4.5		V
II	TPHP211206	Applied Mathematics	C	2	3		V
II	TPHP211207	Statistics	C	3	4.5		V	V
II	TPHP211208	Food Regulation	C	2	3		V
II	TPHP211209	Waste Management	C	3	4.5		V		V
II	TPHP211210	Waste Management – Laboratory Practice	C	1	2.2		V
III	TPHP212101	Food Microbiology	C	3	4.5		V
III	TPHP212102	Food Microbiology – Laboratory Practice	C	1	2.2		V
III	TPHP212103	Food and Agricultural Product Chemistry	C	2	3		V
III	TPHP212104	Thermal Process	C	2	3		V
III	TPHP212105	Unit Operation II	C	3	4.5		V
III	TPHP212106	Unit Operation III	C	3	4.5		V
III	TPHP212107	Nutrition Evaluation in Food Processing	C	2	3		V
III	TPHP212108	Nutrition Evaluation in Food Processing – Laboratory Practice	C	1	2.2		V
III	TPHP212109	Nutrition	C	3	4.5		V
III	TPHP212110	Meat and Fish Technology	E	2	3		V
III	TPHP212111	Legume, Cereals, and Tuber Technology	E	2	3		V
IV	TPHP212201	Food Industrial Sanitation	C	2	3		V
IV	UNU 3000	Civics	C	2	3	V
IV	UNU 161	Indonesian Language	C	2	3	V
IV	TPHP212202	Quality Control	C	2	3		V
IV	TPHP212203	Unit Operation – Laboratory Practice	C	1	2.2		V
IV	TPHP212204	Engineering Economics	C	2	3		V		V
IV	UNU 1100	Pancasila Education	C	2	3	V
IV	UNU 1000-1005	Theology	C	2	3	V
IV	TPHP212205	Food and Agricultural Product Analysis I	C	3	4.5		V
IV	TPHP212206	Food and Agricultural Product Analysis – Laboratory Practice	C	2	4.4		V
IV	TPHP212207	Dairy Product Technology	E	2	3		V
IV	TPHP212208	Bakery Technology	E	2	3		V
V	TPHP213101	Plant Design	C	3	4.5				V
V	TPHP213102	Research Methodology and Experimental Design	C	2	3			V
V	TPHP213103	Food Safety	C	2	3		V
V	TPHP213104	Sensory Evaluation	C	2	3		V
V	TPHP213105	Sensory Evaluation – Laboratory Practice	C	1	2.2		V
V	TPHP213106	Quality Management	E	2	3		V
V	TPHP213107	Functional Foods	C	2	3		V
V	TPHP213108	Nutrient Formulation and Fortification	E	2	3		V
V	TPHP213109	Indonesian Gastronomy	E	2	3		V
V	TPHP213110	Rubber and Tobacco Technology	E	2	3		V
V	TPHP213111	Coffee, Tea, and Cocoa Processing Technology	E	3	4.5		V
V	TPHP213112	Spice and Seasoning Technology	E	2	3		V
V	TPHP213113	Oil and Fat Technology	E	2	3		V
V	TPHP213114	Industrial Microbiology	E	2	3		V
V	TPHP213115	Enzyme Technology	E	2	3		V
V	TPHP213116	Food and Agricultural Product Analysis II	E	2	3		V
V	TPHP213117	Fermentation Technology	E	2	3		V
V	TPHP213118	Fermentation Technology – Laboratory Practice	E	1	2.2		V
V	TPHP213119	Current Topic I	E	2	3			V	V
V	TPHP213120	Special Topics I	E	1	1.5			V	V
V	TPHP213121	Special Topics III	E	1	1.5			V	V
V	TPHP213122	Special Topics V	E	2	3			V	V
V	TPHP213123	Special Topics VII	E	2	3			V	V
V	TPHP213124	Special Topics IX	E	2	3			V	V
V	TPHP213125	Special Topics XI	E	2	3			V	V
V	TPHP213126	Special Topics XIII	E	3	4.5			V	V
V	TPHP213127	Special Topics XV	E	3	4.5			V	V
V	TPHP213128	Special Topics XVII	E	3	4.5			V	V
VI	TPHP213201	Entrepreneurship I	C	2	3			V	V
VI	TPHP213202	Product and Process Development	C	2	3				V
VI	TPHP213203	Product and Process Development – Laboratory Practice	C	3	6.6				V
VI	TPHP213204	Seminar	C	2	4.4			V
VI	TPHP213205	Industrial Internship I	C	3	6.6			V	V
VI	TPHP213206	Packaging Technology	C	2	3		V
VI	TPHP213207	Preservation Technology	C	2	3		V
VI	TPHP213208	Fruit and Vegetable Technology	E	2	3		V
VI	TPHP213209	Cane Sugar Technology	E	2	3		V
VI	TPHP213210	Food Service Management	E	2	3			V
VI	TPHP213211	Post Harvest Physiology and Technology	E	2	3		V
VI	TPHP213212	Flavor Technology	E	2	3		V
VI	TPHP213213	Food Biotechnology	E	2	3		V
VI	TPHP213214	Food and Nutrition Design	E	2	3		V
VI	TPHP213215	Current Topics II	E	2	3			V	V
VI	TPHP213216	Special Topics II	E	1	1.5			V	V
VI	TPHP213217	Special Topics IV	E	1	1.5			V	V
VI	TPHP213218	Special Topics VI	E	2	3			V	V
VI	TPHP213219	Special Topics VIII	E	2	3			V	V
VI	TPHP213220	Special Topics X	E	2	3			V	V
VI	TPHP213221	Special Topics XII	E	2	3			V	V
VI	TPHP213222	Special Topics XIV	E	3	4.5			V	V
VI	TPHP213223	Special Topics XVI	E	3	4.5			V	V
VI	TPHP213224	Special Topics XVIII	E	3	4.5			V	V
VII	TPHP214101	Research	C	6	13.2	V		V	V
VII	TPHP214102	Entrepreneurship II	C	8	17.6	V		V	V
VII	TPHP214103	Industrial Internship II	C	8	17.6	V		V	V
VII	TPHP214104	Independent project	C	6	13.2	V		V	V
VIII	UNU222001	Community Service	C	4	8.8	V		V	V
VIII	UNU222002	Community Communication	C	2	4.4	V		V	V
VIII	UNU222003	Application of Appropiate Technology	C	2	4.4	V		V	V

Courses Structure

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

Semester	1	2	3	4	5	6	7	8	Total
Compulsory	20 / 31.4	23 / 35.9	20 / 31.4	20 / 32.1	12 / 18.7	16 / 29.6	28 / 61.6	8 / 17.6	147 / 258.3
Elective	0	0	4 / 6	4 / 6	45 / 68.2	35 / 52.5	0	0	88 / 132.7
Total	20 / 31.4	23 / 35.9	24 / 37.4	24 / 38.1	57 / 86.9	51 / 82.1	28 / 61.6	8 / 17.6	235 / 391

*1 credit theory course equals to 1.5 ECTS
1 credit practical course equals to 2.2 ECTS

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

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 / 4.4	2 / 4.4	2 / 4.4	3 / 6.6	2 / 4.4	8 / 17.6	28 / 61.6	8 / 17.6	55 / 121
Total	20 / 31.4	23 / 35.9	24 / 37.4	24 / 38.1	57 / 86.9	51 / 82.1	28 / 61.6	8 / 17.6	235 / 391

*1 credit theory course equals to 1.5 ECTS
1 credit practical course equals to 2.2 ECTS

Odd SemesterEven Semester

Course Syllabus of Odd Semester

notes: C: Compulsory; E: Elective

Semester	Course Number	Course Name	SKS	ECTS	C/E	Syllabus/Course Description
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.
1	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.
1	TPHP211103	Chemistry – Laboratory Practice	1	2.2	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.
1	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.
1	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.
1	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.
1	TPHP211107	Physics – Laboratory Practice	1	2.2	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.
1	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.
1	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.
1	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.
3	TPHP212101	Food Microbiology	3	4	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.
3	TPHP212102	Food Microbiology – Laboratory Practice	1	2.2	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.
3	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.
3	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).
3	TPHP212105	Unit Operation II	3	4	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.
3	TPHP212106	Unit Operation III	3	4	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.
3	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.
3	TPHP212108	Nutrition Evaluation in Food Processing – Laboratory Practice	1	2.2	C	A laboratory practical module that provides practice to evaluate the quantity and quality of food and agriculture product nutrients (chemical, in vitro and in vivo) during post-harvesting, processing, and storage, including oil quality change, phytate, vitamin, resistant starch, protein digestibility, and mineral.
3	TPHP212109	Nutrition	3	4.5	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.
3	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.
3	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.
5	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.
5	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.
5	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.
5	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.
5	TPHP213105	Sensory Evaluation – Laboratory Practice	1	2.2	C	The practical module trains students to recognize the sensation of sensory attributes (texture and flavor) and how to assess them so that they have experience as panelists. In addition, students’ skills in selecting and training panelists will be studied in depth. Determination of baseline and panelist sensitivity will be carried out in this practicum. Students will also learn to conduct sensory tests which include evaluation of the attributes of taste, odor, flavor, textural properties and sensory profiles with appropriate methods, as well as statistically processing data to be interpreted and concluded.
5	TPHP213106	Quality Management	2	3	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).
5	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.
5	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.
5	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.
5	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.
5	TPHP213111	Coffee, Tea, and Cacao Technology	3	4	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.
5	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.
5	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.
5	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.
5	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.
5	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.
5	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.
5	TPHP213118	Fermentation Technology – Laboratory Practice	1	2.2	E	The practical module studies the microbial growth kinetics parameters (specific growth rate, maximum specific growth rate, saturation constant, biomass yield, product yield)
5	TPHP213119	Current Topics I	2	3	E	The module discusses the latest science and technology developments in the field of food and agricultural products, carried out in the Odd Semester.
5	TPHP213120	Special Topics I	1	1.5	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213121	Special Topics III	1	1.5	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213122	Special Topics V	2	3	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213123	Special Topics VII	2	3	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213124	Special Topics IX	2	3	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213125	Special Topics XI	2	3	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	TPHP213126	Special Topics XIII	3	4.5	E	Contains student academic activities to accommodate student mobility activities with credits in accordance with universities partners and can be implemented in the Odd Semester.
5	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.
5	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.
7	TPHP214101	Research	6	13.2	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.
7	TPHP214102	Entrepreneurship II	8	17.6	C	The module aims to increase the capacity of entrepreneurship in the community, government institutions, private sector as well as mentoring micro, small and medium enterprises. Students design a business plan as a final project. The scope of business is in the field of food and agricultural products with the type of business in the manufacturing and culinary fields. The program output targets to be achieved are proposing a business plan, final report on entrepreneurial activities, and financial reports.
7	TPHP214103	Industrial Internship II	8	17.6	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.
7	TPHP214104	Independent Project	6	13.2	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.

Courses Syllabus of Even Semester

notes: C: Compulsory; E: Elective

Semester	Course Number	Course Name	SKS	ECTS	C/E	Syllabus/Course Description
2	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.
2	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.
2	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.
2	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.
2	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.
2	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.
2	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.
2	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.
2	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.
2	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.
4	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.
4	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.
4	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.
4	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.
4	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.
4	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.
4	UNU 1100	Pancasila	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.
4	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.
4	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.
4	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.
4	TPHP212207	Dairy Products 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.
4	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.
6	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.
6	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.
6	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.
6	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.
6	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.
6	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.
6	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.
6	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.
6	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.
6	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).
6	TPHP213211	Post Harvest 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.
6	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.
6	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.
6	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.
6	TPHP213215	Current Topics 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
6	TPHP213216	Special Topics II	1	1.5	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213217	Special Topics IV	1	1.5	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213218	Special Topics VI	2	3	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213219	Special Topics VIII	2	3	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213220	Special Topics X	2	3	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213221	Special Topics XII	2	3	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	TPHP213222	Special Topics XIV	3	4.5	E	Facilitating student academic activities to accommodate student mobility activities with credits in accordance with partner universities that can be carried out in Even Semesters.
6	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.
6	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.
8	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.
8	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).
8	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:

1.3.1.1.1 Objective – Course Matrix_BFAPT Download