Food Technology Study Program Holds Workshop to Enhance Educator Competencies through OBE-Based Learning

• Posted by: Admin
• Jumat, 11 September 2026
• Has been read 4 time(s)

The Food Technology Study Program, Faculty of Agricultural Technology, Universitas Udayana, organized a Workshop on Enhancing Educator Competencies in Developing Outcome-Based Education (OBE)-Based Learning Materialson Friday, September 11, 2026. The workshop was held at the Faculty Meeting Room, Agrocomplex Building, Universitas Udayana.

The workshop featured Dr. Ir. I Nyoman Setiawan, M.T. and I Made Arsa Suyadnya, S.T., M.Eng. as speakers. The event was attended by educators from the Food Technology Study Program as part of efforts to strengthen their competencies in developing and preparing learning materials in accordance with OBE principles.

The implementation of Outcome-Based Education places learning outcomes as a fundamental basis for planning and implementing the learning process. Therefore, learning materials need to be systematically developed to ensure proper alignment among graduate learning outcomes (CPL), course learning outcomes (CPMK), learning materials, teaching methods, and assessment.

Through this workshop, educators gained a deeper understanding and practical skills in developing learning materials oriented toward learning outcomes. The workshop also provided an opportunity for discussion and alignment of perspectives regarding the implementation of OBE in the learning process within the Food Technology Study Program.

The workshop represents a strategic step taken by the Food Technology Study Program to support the continuous improvement of learning quality. By strengthening educators' competencies in implementing OBE, the learning process is expected to become more structured, measurable, relevant, and oriented toward achieving students' competencies.

This activity also supports the Food Technology Study Program's commitment to fostering an adaptive learning environment that responds to students' needs as well as developments in science and technology in the field of food technology.