SMA/SMU, SMK graduates, equivalent proceed to S1 Food Technology
Study Load = 144 - 152 sks
Study Period = 8 semester
D3, Polytechnic graduates, equivalent proceed to S1 Food Technology
Study Load = 40 - 46 sks (If not a piece of science additional are given 2 - 21 sks)
Study Period = 3 semester
D2, S1, D1 graduates, transfer proceed to S1 Food Technology
Study Load = Calculated from remaining credits
Study Period = Calculated remaining credits
Curriculum / Subjects Courses
:
See below
Prospectus (Objectives, Competencies, Job Prospects / Career Graduates)
:
See below
Title/mention above is a title often used (not necessarily used PTS).
Regarding title (for S1, S2, S3) or mention (for diploma) which is used by universities in Indonesia currently has no standard (not standard) again, although the government has made the rules, but most colleges only obey some of the rules the. It can not be blamed, because the development of the science group is very rapid and led to new branches of science which is an integration of several scientific groups, making it difficult for universities to classify these branches of the science group that created the government.
Similarly, by making short title / mention such, people tend to create their own abbreviations that are even more popular than EYD Indonesian rule.
Below given curriculum / course and prospectus (competency, job prospects / career graduates, etc.). For subjects study program of presented here is a slice (and some combination) of a college curriculum, so it is possible some no elective courses at the college, or the slightly different name of his courses.
Prospectus of S1 Food Technology (Food Industry and Processing)
Competencies of Graduates of S1 Food Technology
S1 Food Technology graduates equipped with the knowledge, professional ethics, skills and ability to manage / handle the following job fields.
Field Production Regulate the course of the process of food production in a food processing industry so that product quality can be guaranteed, efisiens and profitable.
Field Reseach and Development Conduct research and development and processing systems for improvisation and innovative products with good processing towards efficiency.
Field Quality Control To monitor and control the quality of raw materials that include requirements, auxiliary materials, preservatives and products according to quality and safety.
Field Quality Anssurance To control and control and design specifications in processing materials, machinery, equipment and procedures for processing into quality and safety of food products are guaranteed.
Field Machinery and Equipment Design Build Industry Food Planning and designing machines and processing equipment that is effective, efficient and safe in accordance with quality standards.
Sector Management and Marketing of Food Products Regulating and controlling as well as purchasing and marketing of raw materials, auxiliary materials and products involved in food processing.
Bachelor of Food Technology :
Having the ability to perform post-harvest handling of agricultural products, processed agricultural products, conduct and supervision of sanitation, food industry management activities, and able to carry out entrepreneurship.
Mastering the technical and managerial skills of farming, such as land preparation, seeding, planting, fertilizing, weed pest control, harvest and post-harvest as well as managerial and entrepreneurial competencies.
Have a knowledge and appreciation of the biological or agricultural systems that are used as the basis for the application of technology and engineering.
Having the ability to identify and analyze problems in the technology of food processing and agricultural products and make approaches to problem-solving and evaluation efforts.
Have the ability to design systems and processes with respect to nutritional aspects, economic, social and environmental impact.
Having the ability to communicate, conduct independent learning and build cooperation.
Entrepreneurial spirit that has mastered the technology with high professionalism and be able to adopt and become innovators who are sensitive and responsive to the development of food technology, so as to take advantage of business opportunities based on scientific considerations.
Having a social life and professionalism that is responsible for solving technology problems that will benefit the wider community.
General / basic competency Bachelor of Food Technology is having quality and intellectual integrity; highly competitive both academically and morally; able to adjust to the changes; realize that science is always advancing and evolving; able to browse and obtain scientific information / engineering; know how and can continually learn; in dealing with each problem, and is able to reveal the structure of the core problems and set priorities stages of completion; know and can take advantage of the usefulness of mathematics and information technology can apply science and knowledge, competent and skilled in the field of food technology; able to solve problems logically, utilize data / information available; able to use these concepts to explain things that are not / less clear; able to work independently and effort; able to actively participate in the working group; able to communicate with experts in other areas of expertise and utilize their help; able to effectively utilize the resources available; able to start forming units pioneering entrepreneur in the field of food technology, able to follow new developments in the field of food technology, conduct research, or to follow the course of study in levels further.
Profession and Career Graduates of S1 Food Technology
Bachelor of Food Technology can work and careers in a variety of government agencies or private (national and multinational) as planners, engineers, practitioners, experts, managers / staff, consultants, researchers, quality control, supervision or analyst, etc., in various fields, especially in the areas of:
Aquatic product industry: industrial canning and processing of aquatic (freshwater fish, marine fish such as sardine / mackerel, tuna, shrimp, scallops, seaweed, etc.).
Industry drinks and snack products: bottled water, soft drinks, syrup, confectionery, jam & jelly, snacks and crackers, food extrusion etc..
Etc.
Bachelor of Food Technology can work and a career as a researcher or analyst on institutions / research centers or lecturers in Universities or Institutions of Professional Training; nutrition as a supervisor in a variety of companies, etc.
Being a techno or entrepreneurs (self-employed) with established consultants or contractors in the field of food and agro-industry and food processing; founded the restaurant and catering (catering services), etc.
S1 Food Technology (Industrial and Food Processing) Courses
* = Elective Courses SKS = Semester Credit Units
Courses
SKS
Food Analysis
3
Dyestuffs
2
Indonesian
2
English I
2
English II
2
English III *
2
English IV *
2
Food Biochemistry
3
General Biology
2
Biotechnology Food
3
Fundamentals of Management
2
Food Product Design & Model
3
Engineering Economics
2
Physics
3
Post-Harvest Physiology
2
Applied Nutrition
2
Employment Law
4
Social Science Association
2
Calculus I
2
Calculus II
2
Job Training / CCN
4
Citizenship
2
Entrepreneurship
2
Analytical Chemistry
2
Basic Chemistry
3
Physical Chemistry
2
Organic Chemistry
2
Food Chemistry
2
Marketing Management
2
Production Management
2
manjemen Food Industry Quality Control
3
Industrial Machinery & Equipment Food
3
Courses
SKS
Research Methodology
2
Food Microbiology
2
Waste Management
2
Islamic Education
2
Pancasila Education
2
Computer Application
3
Introduction Food Technology
2
Knowledge Food Ingredients
2
Planning Food Industry
3
Food Analysis Lab
1
Food Biochemistry Lab
1
Practicum Food Product Design & Model
1
Analytical Chemistry Practicum
1
Basic Chemistry Lab
1
Practical Animal Food Processing Technology
1
Practical Vegetable Food Processing Technology
1
Sensory Lab Test
1
Experimental Design
2
Operational Research
2
Sanitation and Food Safety
2
Food Industry Unit Operations
3
Seminar Research Proposal
1
Statistics
3
Fermentation Technology
2
Preservation Technology
2
Packaging Technology I
2
Packaging Technology II
2
Animal Food Processing Technology
3
Vegetable Food Processing Technology
3
Storage Technology
2
Final
6
Sensory Test
2
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