Curriculum

The curriculum of the Food Technology Major, Faculty of Agricultural Technology, Udayana University refers to the Regulation of the Minister of Education and Culture No. 3 of 2020, concerning the National Standards for Higher Education, Graduate competency standards are the minimum criteria regarding the qualifications of graduate’s abilities which include: attitudes, knowledge, general skills, and special skills. Food Technology major, Faculty of Agricultural Technology, Udayana University prepares Graduate Learning Outcomes (GLO) which aims to achieve a graduate profile of the major.

Profile of Graduates

Based on the graduate learning outcomes (GLO) which are arranged in the Food Technology major’s curriculum, the graduates of Food Technology major has the following capabilities:

1.   Food Researcher (F)

Graduates have the ability to conduct research in the food sector, namely exploring the potential of traditional food, local food and food ingredients that have not been utilized in the development of food products.

2.   Food consultant (K)

Graduates are able to provide consulting services in the food sector in large, medium and small industries.

3.   Food entrepreneur (W)

Graduates are able to start their own business in the food sector, both in the form of fresh ingredients and processed products, and manage them professionally.

4.   Food Supervisor (S)

Graduates are able to provide supervision to the food industry in processing, controlling and improving product quality.

Learning Outcomes of Graduates Learning

Learning outcomes of Food Technology major graduates that supports the profile of major graduates, are as follows:

a. Knowledge is the systematic mastery of concepts, theories, methods, and/or philosophies of a particular field of science obtained through reasoning in the learning process, student work experience, research and/or community service related to the learning process. Knowledge (P) includes:

1. Able to characterize the structure and properties of food components, as well as the characteristics of food ingredients (P1).
2.  Able to analyse chemical changes during processing, storage and utilization (P2).
3. Able to determine and demonstrate the principles of physical, chemical, and biological analysis of food components and food ingredients both qualitatively and quantitatively (P3).
4. Able to characterize pathogenic, spoilage and beneficial microbes in food processing (P4).
5. Able to apply and modify the principles of food preservation (P5).
6. Able to create materials and packaging methods (P6).
7. Able to apply sanitation and hygiene in the food industry (P7).
8. Able to apply food industry waste management (P8).
9. Able to apply Food Industry Management (P9).
10. Able to apply computers and statistics in solving problems in the field of food technology (P10).
11. Able to plan quality assurance and food product safety as well as food regulations and regulations (P11).
12. Able to correlate biochemical principles and biological values ??of food and their effect on nutritional status and body health (P12).

b.  Special Skills Special

Specific work abilities that must be owned by every graduate in accordance with the scientific field of the program. Specific skills (KK) include:

1.   Able to use various food analysis techniques according to the characteristics of materials and needs (KK1).

2.   Able to design a safety assurance system for fresh and processed food products (KK2).

3.   Able to apply and incorporate food science principles and develop new food product concepts (KK3).

4.   Able to apply IT and statistics in solving problems in the field of food technology (KK4).

5.   Able to apply management and entrepreneurship in the food sector (KK5).

6.   General Skills are general work skills that must be owned by every graduate in order to ensure the equality of graduates' abilities according to the program level and type of higher education.

c.  General skills (KU) include:

1.   Able to apply logical, critical, systematic, and innovative thinking in the context of the development or implementation of science and technology that considers and applies humanities values ??in accordance with their field of expertise (KU1).

2.   Able to demonstrate independent, high quality, and measurable performance (KU2).

3.   Able to examine the implications of the development or implementation of science and technology that considers and applies humanities values ??according to their expertise based on scientific rules, procedures and scientific ethics in order to produce solutions, ideas, designs or art criticism, compose a scientific description of the results of their studies in the form of a thesis or final project report, and upload it on the college page (KU3).

4.   Compile a scientific description of the results of the studies mentioned above in the form of a thesis or final project report, and upload it on the university's website (KU4).

5.  Able to make appropriate decisions in the context of solving problems in their area of ??expertise, based on the results of information and data analysis (KU5).

6.   Able to maintain and develop a network with supervisors, colleagues, colleagues both inside and outside the institution (KU6).

7.   Able to be responsible for the achievement of group work results and supervise and evaluate the completion of work assigned to workers under their responsibility (KU7).

8.  Able to carry out the process of self-evaluation of the work group under their responsibility, and able to manage learning independently (KU8).

9.   Able to document, store, secure, and rediscover data to ensure validity and prevent plagiarism (KU9).

10. Attitude is right and cultured behavior as a result of internalizing and actualizing values ??and norms that are reflected in spiritual and social life through the learning process, student work experience, research and/or community service related to the learning process.

d.  Attitude (S) includes:

1.   Fear of the Almighty God and able to show a religious attitude (S1).

2.   Upholding human values ??in carrying out duties based on religion, morals, and ethics; (S2).

3.   Contribute to improving the quality of life in society, nation, state, and the progress of civilization based on Pancasila (S3).

4.   Taking a role as citizens who are proud and love their homeland, have nationalism and a sense of responsibility to the country and nation (S4).

5.   Appreciate the diversity of cultures, point of views, religions, and beliefs, as well as the opinions or original findings of others (S5).

6.   Work together and have social sensitivity and concern for society and the environment (S6).

7.   Obey the law and discipline in social and state life (S7).

8.   Internalize academic values, norms, and ethics (S8).

9.   Demonstrate a responsible attitude towards work in their field of expertise independently (S9).

10.  Internalize the spirit of independence, struggle, and entrepreneurship (S10)