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Bachelor of Food and Agricultural Product Technology

  • 7 February 2023, 15.36
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  • Vision

    To become a study program with a global reputation and firmly rooted at the national level in the field of food and agricultural products.

    Mission

    • To organize higher education with a global reputation in the field of food and agricultural products technology to produce graduates with superior competence, noble character, and imbued with the values of Pancasila
    • To carry out research and innovation in the field of food and agricultural products technology for the development of knowledge that benefits society, both locally, nationally, and globally
    • To carry out sustainable community service and empowerment based on the application of science and technology innovation and food-techno-preneurship.

    Objectives

    • To produce graduates who can design value-adding processes for food and agricultural products by combining the principles of food science with various engineering processing processes to produce safe, high-quality and eco-friendly products.
    • To produce technological innovations that can increase the competitiveness of food products and agricultural products.
    • To provide technology packages that provide added value to food products and agricultural products that are utilized by the community

    Graduates Profile

    No

    		 Graduates Profile (PL)

    Description of Graduates Profile

    PL1

    		 Professional in Food and Agricultural Products Industry Bachelor of Food and Agricultural Products Technology can play a professional role in the Food and Agricultural Products Industry, among others, as a production supervisor, working in the quality control department, and product research and development.

    PL2

    		 Entrepreneur in the field of food and agricultural products Bachelor of Food and Agricultural Products Technology can act as a creative and innovative entrepreneur candidate with a knowledge base on the processing of various food products and agricultural products, product and process development, catering business, entrepreneurship etc.

    PL3

    		 Researchers and Academics Bachelor of Food Technology and Agricultural Products can act as researchers such as research on the application of food technology and agricultural products and product development, at Research Centers or Institutes,
    or in research and development in the Food Industry, and have the potential for further studies as post-graduate students. Bachelor of Food Technology and Agricultural Products can also act as prospective academics as lecturers and researchers at universities based on food technology and agricultural products or other related fields.

    PL4

    		 Bureaucrats in the field of food and agricultural products Bachelors in Food Technology and Agricultural Products can act as candidates for bureaucrats in the field of food and agricultural products, both in government institutions such as BPOM, Ministry of Agriculture, Ministry of Industry, or in world organizations such as WHO, FAO.

    Learning Outcome

    No

    Graduates Learning Outcome (CPL)
    Attitude

    S1

    		 Show awareness of Pancasilaist attitudes and awareness of the importance of the nation and state and respecting cultural diversity;

    S2

    		 Demonstrate social sensitivity, honesty, responsibility, self-confidence, emotional maturity, ethics, law-abiding and awareness of being a lifelong learner.
    General Skills

    KU1

    		 Able to analyze data and make decisions in order to show independent and group performance to apply knowledge in social life;

    KU2

    		 Able to argue scientifically, think logically, critically, systematically, and innovatively by utilizing information technology to produce solutions in the field of food and agricultural products technology;

    KU3

    		 Able to communicate scientifically both orally and in writing.
    Specific Skills

    KK1

    		 Able to manage organizations and projects, and have the essential skills to work and interact with people from diverse backgrounds;

    KK2

    		 Able to design sustainable food processing units and agricultural products.
    Knowledge

    P1

    		 Able to explain the structure and properties of food components/agricultural products (carbohydrates, proteins, lipids, water, other components, and food additives) and chemical changes that occur during processing;

    P2

    		 Able to explain microbes in food, both beneficial, pathogenic, and destructive, as well as the influence of the food system on their growth, survival, and control;

    P3

    		 Able to evaluate hazards (physical, chemical, microbiological) associated with food systems, their transmission and control;

    P4

    		 Able to use the principles of food engineering, food preservation and processing, packaging materials and methods. Cleaning and sanitation, and water and waste management;

    P5

    		 Able to apply methods to assess the sensory properties of food;

    P6

    		 Able to apply the principles of food quality control and food quality assurance;

    P7

    		 Able to apply regulations needed for food products processing and marketing;

    P8

    		 Able to evaluate changes in nutrients during processing, storage, and metabolism of nutrients and bioactive components.

  • Matrix of Course Organization in Curriculum Structure

    The course matrix can be accessed here.

    Course Distribution for Each Semester

    No

    		 Code Courses Name Credits Status
    Lect. Pract. W

    P
    SEMESTER I
    1 TPHP211101 Cell Biology 3 0 3 0
    2 TPHP211102 Chemistry I (Inorganic) 3 0 3 0
    3 TPHP211103 Chemistry – Laboratory Practice 0 1 1 0
    4 TPHP211104 Physical Chemistry 2 0 2 0
    5 TPHP211105 Introduction to Agricultural Technology 2 0 2 0
    6 TPHP211106 Physics 2 0 2 0
    7 TPHP211107 Physics – Laboratory Practice 0 1 1 0
    8 TPHP211108 Mathematics 2 0 2 0
    9 TPHP211109 English for Food Technology 2 0 2 0
    10 TPHP211110 Physical Properties of Foods and Agricultural Products 2 0 2 0
    SEMESTER II
    1 TPHP211201 Microbilogy 2 0 2 0
    2 TPHP211202 Microbiology – Laboratory Practice 0 1 1 0
    3 TPHP211203 Chemistry II (Organic) 3 0 3 0
    4 TPHP211204 Biochemistry 3 0 3 0
    5 TPHP211205 Unit Operation I 3 0 3 0
    6 TPHP211206 Applied Mathematics 2 0 2 0
    7 TPHP211207 Statistics 3 0 3 0
    8 TPHP211208 Food Regulation 2 0 2 0
    9 TPHP211209 Waste Management 3 0 3 0
    10 TPHP211210 Waste Management – Laboratory practice 0 1 1 0
    SEMESTER III
    1 TPHP212101 Food Microbiology 3 0 3 0
    2 TPHP212102 Food Microbiology – Laboratory practice 0 1 1 0
    3 TPHP212103 Food and Agricultural Product Chemistry 2 0 2 0
    4 TPHP212104 Thermal Process 2 0 2 0
    5 TPHP212105 Unit Operation II 3 0 3 0
    6 TPHP212106 Unit Operation III 3 0 3 0
    7 TPHP212107 Nutrition Evaluation in Food Processing 2 0 2 0
    8 TPHP212108 Nutrition Evaluation in Food Processing – Laboratory practice 0 1 1 0
    9 TPHP212109 Nutrition 3 0 3 0
    10 TPHP212110 Meat and Fish Technology 2 0 0 2
    11 TPHP212111 Legume, Cereals and Tuber Technology 2 0 0 2
    SEMESTER IV
    1 TPHP212201 Food Industrial Sanitation 2 0 2 0
    2 UNU 3000 Civics 2 0 2 0
    3 UNU 161 Indonesian 2 0 2 0
    4 TPHP212202 Quality Control 2 0 2 0
    5 TPHP212203 Unit Operation – Laboratory practice 0 1 1 0
    6 TPHP212204 Engineering Economics 2 0 2 0
    7 UNU 1100 Pancasila 2 0 2 0
    8 UNU 1000-1005 Theology 2 0 2 0
    9 TPHP212205 Food and Agricultural Product Analysis I 3 0 3 0
    10 TPHP212206 Food and Agricultural Product Analysis – Laboratory Practice 0 2 2 0
    11 TPHP212207 Dairy Products Technology 2 0 0 2
    12 TPHP212208 Bakery Technology 2 0 0 2
    SEMESTER V
    1 TPHP213101 Plant Design 3 0 3 0
    2 TPHP213102 Research Methodology and Experimental Design 2 0 2 0
    3 TPHP213103 Food Safety 2 0 2 0
    4 TPHP213104 Sensory Evaluation 2 0 2 0
    5 TPHP213105 Sensory Evaluation – Laboratory Practice 0 1 1 0
    6 TPHP213106 Quality Management 2 0 0 2
    7 TPHP213107 Functional Foods 2 0 2 0
    8 TPHP213108 Nutrient Formulation and Fortification 2 0 0 2
    9 TPHP213109 Indonesian Gastronomy 2 0 0 2
    10 TPHP213110 Rubber and Tobacco Technology 2 0 0 2
    11 TPHP213111 Coffee, Tea and Cocoa Processing Technology 3 0 0 3
    12 TPHP213112 Spice and Seasoning Technology 2 0 0 2
    13 TPHP213113 Oil and Fat Technology 2 0 0 2
    14 TPHP213114 Industrial Microbiology 2 0 0 2
    15 TPHP213115 Enzyme Technology 2 0 0 2
    16 TPHP213116 Food and Agricultural Product Analysis II 2 0 0 2
    17 TPHP213117 Fermentation Technology 2 0 0 2
    18 TPHP213118 Fermentation Technology – Laboratory Practice 0 1 0 1
    19 TPHP213119 Current Topics I 2 0 0 2
    20 TPHP213120 Special Topics I 1 0 0 1
    21 TPHP213121 Special Topics III 1 0 0 1
    22 TPHP213122 Special Topics V 2 0 0 2
    23 TPHP213123 Special Topics VII 2 0 0 2
    24 TPHP213124 Special Topics IX 2 0 0 2
    25 TPHP213125 Special Topics XI 2 0 0 2
    26 TPHP213126 Special Topics XIII 3 0 0 3
    27 TPHP213127 Special Topics XV 3 0 0 3
    28 TPHP213128 Special Topics XVII 3 0 0 3
    SEMESTER VI
    1 TPHP213201 Entrepreneurship I 2 0 2 0
    2 TPHP213202 Product Development and Process Technology 2 0 2 0
    3 TPHP213203 Product Development and Process Technology – Laboratory Practice 0 3 3 0
    4 TPHP213204 Seminar 0 2 2 0
    5 TPHP213205 Industrial Internship I 0 3 3 0
    6 TPHP213206 Packaging Technology 2 0 2 0
    7 TPHP213207 Preservation Technology 2 0 2 0
    8 TPHP213208 Fruit and Vegetable Technology 2 0 0 2
    9 TPHP213209 Cane Sugar Technology 2 0 0 2
    10 TPHP213210 Food Service Management 2 0 0 2
    11 TPHP213211 Post Harvest Physiology and Technology 2 0 0 2
    12 TPHP213212 Flavor Technology 2 0 0 2
    13 TPHP213213 Food Biotechnology 2 0 0 2
    14 TPHP213214 Food and Nutrition Design 2 0 0 2
    15 TPHP213215 Current Topics II 2 0 0 2
    16 TPHP213216 Special Topics II 1 0 0 1
    17 TPHP213217 Special Topics IV 1 0 0 1
    18 TPHP213218 Special Topics VI 2 0 0 2
    19 TPHP213219 Special Topics VIII 2 0 0 2
    20 TPHP213220 Special Topics X 2 0 0 2
    21 TPHP213221 Special Topics XII 2 0 0 2
    22 TPHP213222 Special Topics XIV 3 0 0 3
    23 TPHP213223 Special Topics XVI 3 0 0 3
    24 TPHP213224 Special Topics XVIII 3 0 0 3
    SEMESTER VII
    Final Project 0 0 0 0
    1 TPHP214101 Research 0 6 6 0
    2 TPHP214102 Entrepreneurship II 0 8 8 0
    3 TPHP214103 Industrial Internship II 0 8 8 0
    4 TPHP214104 Independent project 0 6 6 0
    SEMESTER VIII
    1 TPHP214201 Community Service 0 8 8 0

    Implementation of Merdeka Belajar-Kampus Merdeka

    1. MBKM Implementation Model
    Undergraduate / Applied Undergraduate Student Learning Activities, 144 credits
    Smt-1 Smt-2 Smt-3 Smt-4 Smt-5 Smt-6 Smt-7 Smt-8
    20 credits 23 credits 20 credits 20 credits 21 credits 21 credits 12 credits 7 credits
    1 MKWU

    MK-Study Program

    within the study program

    		 MKWU

    MK-Study Program

    within the study program

    		 MKWU

    MK-Study Program

    inside & outside the same study program at university

    		 MKWU

    MK-Study Program

    inside & outside the same study program at university

    		 MK-Study Program

    inside & outside the study program

    Study outside the university

    		 MK-Study Program

    inside & outside the study program

    Study outside the university

    		 Off-campus learning activities: Final Project in the form of Internship/ Entrepreneurship/
    Project independent / Research    		 MK-Study Program

    within the study program & final project

     

    1. Required Courses taken in the Own Study Program
    No Course Number Course Title Credits Detail
    1 TPHP211101 Cell Biology 3
    2 TPHP211102 Chemistry I (Inorganic) 3
    3 TPHP211103 Chemistry – Laboratory Practice 1
    4 TPHP211104 Physical Chemistry 2
    5 TPHP211105 Introduction to Agricultural Technology 2
    6 TPHP211106 Physics 2
    7 TPHP211107 Physics – Laboratory Practice 1
    8 TPHP211108 Mathematics 2
    9 TPHP211109 English for Food Technology 2
    10 TPHP211110 Physical Properties of Foods and Agricultural Products 2
    11 TPHP211201 Microbiology 2
    12 TPHP211202 Microbiology – Laboratory Practice 1
    13 TPHP211203 Chemistry II (Organic) 3
    14 TPHP211204 Biochemistry 3
    15 TPHP211205 Unit Operation I 3
    16 TPHP211206 Applied Mathematics 2
    17 TPHP211207 Statistics 3
    18 TPHP211208 Food Regulation 2
    19 TPHP211209 Waste Management 3
    20 TPHP211210 Waste Management – Laboratory Practice 1
    21 TPHP212101 Food Microbiology 3
    22 TPHP212102 Food Microbiology – Laboratory Practice 1
    23 TPHP212103 Food and Agricultural Product Chemistry 2
    24 TPHP212104 Thermal Process 2
    25 TPHP212105 Unit Operation II 3
    26 TPHP212106 Unit Operation III 3
    27 TPHP212107 Nutrition Evaluation in Food Processing 2
    28 TPHP212108 Nutrition Evaluation in Food Processing – Laboratory Practice 1
    29 TPHP212109 Nutrition 3
    30 TPHP212201 Food Industrial Sanitation 2
    31 UNU 3000 Civics 2
    32 UNU 161 Indonesian 2
    33 TPHP212202 Quality Control 2
    34 TPHP212203 Unit Operation – Laboratory Practice 1
    35 TPHP212204 Engineering Economics 2
    36 UNU 1100 Pancasila 2
    37 UNU 1000-1005 Theology 2
    38 TPHP212205 Food and Agricultural Products Analysis I 3
    39 TPHP212206 Food and Agricultural Products Analysis – Laboratory Practice 2
    40 TPHP213101 Plant Design 3
    41 TPHP213102 Research Methodology and Experimental Design 2
    42 TPHP213103 Food Safety 2
    43 TPHP213104 Sensory Evaluation 2
    44 TPHP213105 Sensory Evaluation – Laboratory Practice 1
    45 TPHP213107 Functional Foods 2
    46 TPHP213201 Entrepreneurship I 2
    47 TPHP213202 Product Development and Process Technology 2
    48 TPHP213203 Product Development and Process Technology – Laboratory Practice 3
    49 TPHP213204 Seminar 2
    50 TPHP213205 Industrial Internship I 3
    51 TPHP213206 Packaging Technology 2
    52 TPHP213207 Preservation Technology 2
    53 TPHP214101 Research 6
    54 TPHP214102 Entrepreneurship II 8
    55 TPHP214103 Industrial Internship II 8
    56 TPHP214104 Independent project 6
    57 TPHP214201 Community Service (KKN) 3
    Total 114*

    *Not including Final Project 6-8 credits

     

    1. Course Learning outside the Study Program

    The total number of credits that students can take is 144-148 credits. The compulsory courses in the program that must be taken are 114 credits, excluding the final project of 6-8 credits. Commodity elective courses that students should/must take are 10 credits. Then the free elective courses that students can take in order to fulfill 144-148 credits are 12-18 credits. If students take the final project with a weight of 6 credits, then the free choice courses that can be taken are 14-18 credits. If students take the final project with a weight of 8 credits, then the free elective courses that can be taken are 12-16 credits. These free elective courses can be selected from free elective courses in the study program, courses outside the study program on campus, courses in similar study programs off campus, or courses in different study programs off campus.

    No Upholding the Course Maximum credits Description
    1 Outside the study program on campus 4 The courses taken have the same total credit weight, have CLO compatibility and additional competencies that are relevant.
    2 In the same study program off campus 10 The courses taken has the same total weight of credits, it is recommended through courses agreed upon by the association / association of similar study programs.
    3 In a different study program off campus 4 The courses taken have the same total credit weight, have CLO compatibility and additional competencies that are relevant.
    Total maximum credits 18

     

    1. Forms of Learning Activities outside the Study Program

    The form of Learning Outside of College activities can be pursued through the Final Project that students can choose. There are 4 Final Project options, namely Research, Industrial Internship II, Entrepreneurship II, and Project Independent.

     

    No Form of Learning Activities Can be implemented with a credit Description
    Regular MBKM
    1 Research 6 6 Can be converted to several courses that have the same CLOs and learning activity time according to the course’s credit weight.
    2 Industrial Internship II 8 8 MBKM Internship activities can be converted to several courses that have CLO compatibility and learning activity time in accordance with the course’s credit weight.
    3 Entrepreneurship II 8 8 MBKM Entrepreneurial Activities can be converted to several courses that have the same CLOs and learning activity time according to the course’s credit weight, including the course of Entrepreneurship.
    4 Independent Project 6 6 Can be converted to several courses that have the same CLOs and learning activity time according to the course’s credit weight.
    5 Student mobility 6-18 6-18 1 semester at another university, then the credits are transferred. In accordance with the activity. If conducting research, it is equivalent to 6 credits. If taking lectures, according to the free elective courses that can be taken, which is 12-18 credits.

     

     

    Requirements for Practical Work/Industrial Internship, Community Service, and Undergraduate Thesis (if there is a change from the previous one)

    there is no change to the previous conditions.

    Course Structure

    1. 2021 Curriculum (Credits of Compulsory and Elective Courses)
    Semester 1 2 3 4 5 6 7 8 Total
    Compulsory 20 23 20 20 12 16 28 3 142
    Elective 0 0 4 4 45 35 0 0 88
    Total 20 23 24 24 57 51 28 3 230

     

    1. 2021 Curriculum (Credits of Lectures and Laboratory Practices)
    Semester 1 2 3 4 5 6 7 8 Total
    Lecture 18 21 22 21 55 43 0 0 180
    Laboratory Practice 2 2 2 3 2 8 28 3 50
    Total 20 23 24 24 57 51 28 3 230

  • Assessment System

    The assessment system used is relative, a method for evaluating student abilities by comparing them to the skills of other students in the same class. This means that the performance of all students in one class is the basis for assessment. It is assumed that in a class with many students, there will be students with very good, good, sufficient, lacking, and poor abilities.

    The students’ abilities are given a value with the letters A, A-, A/B, B+, B, B-, B/C, C+, C, C-, D, E, T, and K, which have the following meanings:

    Assessment Scale

    		 Rubric Alternative Range

    Predicate
    A 85-100 85-100 EXCELLENT
    A- 70-84.99 81.3-84.99 very good
    A/B 77.6-81.2 good
    B+ 73.76-77.5
    B 70-73.75
    B- 60-69.99 67.6-69.99 satisfactory
    B/C 65.1-67.5
    C+ 62.6-65
    C 60-62.5
    C- 40-59.99 53.38-59.99 below acceptable
    C/D 46.8-53.37
    D 40-46.7
    E <40 <40 not acceptable

    K: empty (no value), incomplete, or non-existent value data because the student has withdrawn from educational activities legally. If the student withdraws illegally, an E value is given.

    T: incomplete, incomplete value data because not all assignments have been completed on time with the permission of the relevant lecturer. The assignment must be completed no later than two weeks after the exam scores are announced, and if not met, the T value is changed to E.

    Academic Achievement

    Study evaluation is intended to see students’ academic achievement during learning. Study evaluation is carried out in stages: every semester, the first two years, and at the end of the study (7 years). The basis for conducting the evaluation is the Grade Point (GP) obtained by students during academic activities. In determining/calculating the achievement index, the letter grade must be changed into a number according to its weight. The letter grade weight is set as follows:

    Grade

    		 Weight Grade Weight Grade Weight

    A

    		 4.00 B- 2.75 C/D

    1.50

    A-

    		 3.75 B/C 2.50 D+

    1.25

    A/B

    		 3.50 C+ 2.25 D

    1.00

    B+

    		 3.25 C 2.00 E

    0.00
    B 3.00 C- 1.75  

     

    Using this weight value, the calculation of the achievement index (IP) is done with the following formula:

    Thus, the Grade Point (GP) value ranges from 0 to 4.

    End of Semester Evaluation

    This evaluation is carried out at the end of each semester to determine student achievement based on the Grade Point value in that semester. The GP from the evaluation is used to determine the number of credits that are allowed to be taken in the following semester. The guidelines for this purpose are:

    1. If GPA < 1.50, the maximum number of credits that may be taken is 12 credits
    2. If 1.50 ≤ GPA < 2.00, the maximum number of credits that may be taken is 15 credits
    3. If 2.00 ≤ GPA < 2.50, the maximum number of credits that may be taken is 18 credits
    4. If 2.50 ≤ GPA < 3.00, the maximum number of credits that may be taken is 21 credits
    5. If GPA ≥ 3.00, the maximum number of credits that may be taken is 24 credits

    First Stage Study Result Evaluation

    At the end of the first two years, starting when the student is first registered at the Faculty of Agricultural Technology UGM, the student’s study results are evaluated to determine whether they may continue their studies or must leave the faculty (drop out).

    Students may continue their studies at the Faculty of Agricultural Technology UGM if they can collect at least 30 credits with a GP ≥ 2.0 during the first two years (four semesters). If, within two years, the student can collect more than 30 credits, then the 30 credits with the best grades are taken for evaluation. Students who cannot meet these requirements are welcome to withdraw or be expelled from the Faculty of Agricultural Technology UGM.

    Monitoring Study Progress

    After the evaluation at the end of the second year, several evaluations are still carried out to monitor the progress of the student’s studies. If the student has not been able to complete his studies by semester 10, then intensive monitoring is carried out for the person concerned to determine his studies’ progress. Monitoring occurs at the end of the 10th, 11th, 12th, and 13th semesters. The student is given a warning so that he can carry out his studies more diligently. A copy of the warning is sent to the student’s parents, Dean, Head of Department, and Academic Supervisor.

    At the end of semester 14, a final study evaluation is carried out for the student concerned. If the student meets the requirements to graduate, the person concerned is included in the graduation. At the same time, those who do not graduate are welcome to leave the Faculty of Agricultural Technology UGM. The requirements for graduating are:

    1. The minimum number of credits required in the curriculum (144 credits).
    2. Minimum Grade Point Average of 2.00
    3. No E grades
    4. The number of credits for educational activities with a D grade is no more than 25%
    5. The study time/period does not exceed the provisions

    Final Study Evaluation

    Students are evaluated for their study results at the end of the study period to determine their graduation and graduation predicate. This evaluation is carried out if the student’s study period, as determined by the curriculum, has expired (7 years) or if the student requests an evaluation (through registration for graduation). The final evaluation stage includes the number of credits obtained during the study, cumulative achievement index, D and E grades, and other specified requirements.

    Students are declared to have passed the final stage of evaluation and can graduate if they meet the following specified requirements:

    1. Have taken a minimum of 144 credits
    2. Have taken all required compulsory courses
    3. Grade Point Average ≥2.00.
    4. The number of credits with a D grade is no more than 25% of the total number of credits taken during the study.
    5. No E grades
    6. Have completed final assignments (Thesis, Practical Work/Industrial Internship, and Community Service)
    7. Do not exceed the study time limit specified in the curriculum (14 semesters)
    8. Have completed the specified administrative requirements (free from borrowing laboratory facilities, libraries, etc.)

    Students who graduate based on the evaluation of the final stage of study results are given a predicate according to their graduation weight. The predicates are as follows:

    1. Cumlaude or Praise graduation predicate is given to students who graduate with a bachelor’s degree with the following conditions:
      • Cumulative Achievement Index between 3.51 – 4.00
      • Study period of no more than five years
      • Meet the requirements for graduating from a Bachelor of Agricultural Technology
    2. A Very Satisfactory graduation predicate is given to students who graduate with a bachelor’s degree with the following conditions:
      • Cumulative Achievement Index between 3.01 – 3.50
      • Meet the requirements for graduating from a Bachelor of Agricultural Technology
    3. A Satisfactory graduation predicate is given to students who graduate with a bachelor’s degree with the following conditions:
      • Cumulative Achievement Index between 2.76 – 3.00
      • Meet the requirements for graduating with a Bachelor of Agricultural Technology.

  • Odd Semester Course Syllabus of Department of Food and Agricultural Products Technology UGM

    No. Smt Course Number Course Title Credits C/E Course Description/Syllabus
    1 1 TPHP211101 Cell Biology 3 C Prokaryotic and eukaryotic cells, growth and self-reproduction of prokaryotic and eukaryotic organisms, cell components of macromolecules (building blocks) and macromolecules, replication processes, transcription processes, translation processes, principles of gene expression regulation, evolution and biodiversity.
    2 1 TPHP211102 Chemistry I (Inorganic) 3 C Materials, compounds, elements and methods of measurement. Atomic theory and the process of its discovery. Chemical calculations. gas law. Electrons in atoms. Basic chemical bonds. The concept of acids and bases. Thermochemical and thermodynamic reactions. Reaction kinetics. Core chemistry and oxidation-reduction reactions.
    3 1 TPHP211103 Chemistry – Laboratory practice 1 C Laboratory techniques, occupational health and safety, introduction to lab equipment and good laboratory practices, kinetics reaction, lowering solution freezing point, determination of commercial acetic acid concentration, water hardness analysis, electric conduction, buffer.
    4 1 TPHP211104 Physical Chemistry 2 C Gas laws, Law of Thermodynamic I (enthalpy and change), Law of Thermodynamic II (entropy and changes), the concept of chemical equilibrium.
    5 1 TPHP211105 Introduction to Agricultural Technology 2 C The basic concept of agricultural technology. The concept of agricultural industry, the role of agricultural technology in agricultural industry, the development of science and technology, and national development. Profession and professionalism of Agricultural Technology. Curriculum mapping of bachelor program in Food and Agricultural Product Technology
    6 1 TPHP211106 Physics 2 C Basic concept of physics, units, kinematics, dynamics, Newton’s law, conservation laws, vibration, fluid mechanics, material (heat), thermodynamics, equation state, gas properties, heat and mass transfer.
    7 1 TPHP211107 Physics – Laboratory practice 1 C Thermometer measurement, humidity, heat-electric equivalence, surface tension of water, measurement of specific gravity, solids, spring constant, modulus of elasticity of wire, modulus of elasticity of rods, positive lens diopters, refractive index of liquids, dispersion of light, positive and negative lenses, photometry.
    8 1 TPHP211108 Mathematics 2 C Functions and limits. Functions and graphics. Functions and variables. Vectors and matrices, clusters of linear equations. Differential and integral equations.
    9 1 TPHP211109 English for Food Technology 2 C This course is designed to produce undergraduates who are able to 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 course is designed to improve undergraduates’ skills in conveying thoughts, opinions, or ideas orally or in writing in English.
    10 1 TPHP211110 Physical Properties of Foods and Agricultural Products 2 C Understanding the properties of food and agricultural products in relation to processing operations. Food materials with various sources have variability in their physical properties and content. The related physical properties include shape, size, density, texture and color, as well as their implications for the processing operations applied.
    11 3 TPHP212101 Food Microbiology 3 C A compulsory course discussing about beneficial microbes, the concept of microbial interactions with food, factors that affect growth, food spoilage by microbes, pathogenic microbes in food, physiology of pathogenic microbes, the role of food processing on microbial growth, various ways of controlling microbes.
    12 3 TPHP212102 Food Microbiology – Laboratory practice 1 C Food microbiological testing methods and techniques, microbiological control of foodstuffs through the addition of preservatives and cooling, and microbes storage for industry.
    13 3 TPHP212103 Food and Agricultural Product Chemistry 2 C Major food components: ice water, carbohydrates, lipids, amino acids, enzymes and proteins. Micro food components: vitamins, minerals, dyes, flavors, additives, bioactive compounds, nutraceuticals, and toxicants. Enzymatic and non-enzymatic reactions of food ingredients. Food systems: Post-mortem, Physiology of edible muscle tissues; post-harvest physiology of edible plant tissues.
    14 3 TPHP212104 Thermal Process 2 C Thermal process is a compulsory course 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, evaluation of heat adequacy using improved general methods and mathematical methods (Ball and Stumbo).
    15 3 TPHP212105 Unit Operation II 3 C Unit Operation II is a course that discusses the application of process basics including: preparation of raw materials, size reduction, mixing and homogenization, mechanical and diffusional separation and purification.
    16 3 TPHP212106 Unit Operation III 3 C The basic principles of evaporation, crystallization, drying, cooling and freezing processes and their application to food processing and agricultural products
    17 3 TPHP212107 Nutrition Evaluation in Food Processing 2 C Nutrients Evaluation in Food Processing provides knowledge about the nutritional changes (carbohydrate, protein, vitamin, mineral) during post-harvest handling, processing, and storage by chemical, in vitro and in vivo (bioassay) evaluating, also the effect to the nutrition content and health.
    18 3 TPHP212108 Nutrition Evaluation in Food Processing Laboratory practice 1 C This laboratory exercise 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.
    19 3 TPHP212109 Nutrition 3 C This course 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 course content includes the digestive system, nutritional physiology, metabolism of nutrients (carbohydrates, lipids, proteins, vitamins, minerals, and water), and its effects on health, also energy, and nutritional disorders.
    20 3 TPHP212110 Meat and Fish Technology 2 E Biochemical changes in carcass and skeletal muscle after post mortem and their impact on quality. Control of spoilage and pathogenic microbial contamination in fresh and processed meat and fish production chains. Application of preservation principles and processing technology that provides added value. Utilization of by-products of meat and fish processing. Current topics relevant to the industry and trade in meat and fish products.
    21 3 TPHP212111 Legume, Cereals and Tuber Technology 2 E This course 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. In this course also discussed about starch and ways to extract starch.
    22 5 TPHP213101 Plant Design 3 C Understanding of raw material and product specifications in relation to the description of basic operations and design; Process design that is more efficient and guaranteed food safety as well as more energy efficient and environmentally friendly; Flowchart (process flow, material flow, material and energy balance, equipment flow); Definition of capacity, equipment capacity, equivalent capacity, factory capacity; Selection of process equipment; Layout of production equipment and facilities; Building design that supports technical feasibility and sanitation; Factors for choosing a factory location; Economic feasibility analysis (estimation method, capital, production cost, selling price and profit determination, profit analysis, ROI, POT, IRR, BEP)
    23 5 TPHP213102 Research Methodology and Experimental Design 2 C The principles and steps of a logical and systematic way of thinking to gather information through surveys and problem solving through an experimental research process. The stages consist of problem identification, problem specification, literature review, hypothesis making, preparation of research methods sampling techniques, experimental design, collecting data, statistical analysis, data presentation, and conclusion drawing. This course will also discuss the types of research methods and experimental designs as well as research ethics.
    24 5 TPHP213103 Food Safety 2 C This course studies the potential hazards of food which consist of biological, physical, chemical hazards including natural toxins, food borne diseases, risk assessment, and the principles of HACCP. In addition, in this course students will design HACCP applications in food processing units.
    25 5 TPHP213104 Sensory Evaluation 2 C Course discusses the sensory properties of food ingredients/products and their results agriculture, humans and their senses as an assessment tool and the theoretical basis for the assessment of sensory properties in relation to the assessment of the quality of the material/product and its acceptance by consumers, the influence of physiological and psychological factors in the assessment, the required facilities and good practices in testing, the type of test and its use, as well as the statistical basis used in calculating the sensory test data.
    26 5 TPHP213105 Sensory Evaluation – Laboratory Practice 1 C The Sensory Evaluation Practice 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.
    27 5 TPHP213106 Quality Management 2 E This course consists of fundamental principles and vocabulary in quality management. ISO 9001 quality management system standards, documentation systems, implementation stages, and 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) .
    28 5 TPHP213107 Functional Foods 2 C Functional food is a course discussing the concept of functional food, types of bioactive compounds contained in functional food, sources of functional food, and physiological effects of functional food on health.
    28 5 TPHP213108 Nutrient Formulation and Fortification 2 E This course discusses the concept of formulation and fortification, nutritional needs and problems during the growth and development of children to adults and the elderly, colostrum & breast milk, and formulations for specific target consumers (infants, children, pregnant women, the elderly, special diets -LBW, stunting, lactose intolerance) formulation technology.

    Fortification (fortification, vehicle, technology); application of fortification of vitamin A, Iodium, and Fe, and evaluation of the effectiveness of fortification (bioavailability) in fortified foods.
    30 5 TPHP213109 Indonesian Gastronomy 2 E Gastronomy talks about how humans use 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. This course discusses the scope of gastronomy, biodiversity, local knowledge, and the role of gastronomy in human life. The 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.
    31 5 TPHP213110 Rubber and Tobacco Technology 2 E This course discusses downstream rubber and tobacco products and their economic value, post-harvest rubber and tobacco, description and specification of raw materials, process design of rubber and tobacco processing and process control factors during processing.
    32 5 TPHP213111 Coffee, Tea and Cocoa Processing Technology 2 E The nature of coffee and types of coffee, wet-dry processing methods and the manufacture of downstream coffee products. The nature of tea shoots, non-fermented and fermented tea processing, scented tea and tea downstream products. Types and characteristics of cocoa beans, processing of fermented and non-fermented methods, processing of cocoa powder and fat and cocoa downstream products.
    33 5 TPHP213112 Spice and Seasoning Technology 2 E Chemical components in spices are 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. “Patterning Theory” the use of seasoning and condiment includes efficiency and evaluation of the suitability of several seasonings and condiments
    34 5 TPHP213113 Oil and Fat Technology 2 E Discusses a brief introduction to the chemical structure of fats and oils, sources of oils and fats, methods of extraction, cleaning, and purification, physical and chemical properties of oils and their relationship to quality, fat and oil derivative products, modification of fats and oils, and trends. latest and its applications.
    35 5 TPHP213114 Industrial Microbiology 2 E Solid substrate fermentation, factors affecting the growth and production of metabolites, application of fungi, bacteria, and yeasts in the fermentation industry.
    36 5 TPHP213115 Enzyme Technology 2 E Enzyme technology studies the characteristics of enzymes as biocatalysts; introduction to enzyme kinetics; extraction – purification – and immobilization of enzymes and their application; and the characteristics of enzymes that play a role in the food industry, as well as the application of enzymes in food processing.
    37 5 TPHP213116 Food and Agricultural Product Analysis II 2 E 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.
    38 5 TPHP213117 Fermentation Technology 2 E Design of fermentation process at industrial scale. It includes: medium formulation, preservation of microbes, development of inoculum, bioreactor design, aeration, process control, and downstream processing.
    39 5 TPHP213118 Fermentation Technology – Laboratory Practice 1 E This course will study about microbial growth kinetics parameters (specific growth rate, maximum specific growth rate, saturation constant, biomass yield, product yield).
    40 5 TPHP213119 Current Topics I 2 E Discussion of the latest science and technology developments in the field of food and agricultural products carried out in the Odd Semester.
    41 5 TPHP213120 Special Topics I 1 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.
    42 5 TPHP213121 Special Topics III 1 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.
    43 5 TPHP213122 Special Topics V 2 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.
    44 5 TPHP213123 Special Topics VII 2 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.
    45 5 TPHP213124 Special Topics IX 2 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.
    46 5 TPHP213125 Special Topics XI 2 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.
    47 5 TPHP213126 Special Topics XIII 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.
    48 5 TPHP213127 Special Topics XV 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.
    49 5 TPHP213128 Special Topics XVII 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.
    Final Project
    50 7 TPHP214101 Research 6 C Formulation of problems, research objectives, theoretical basis, and hypotheses. Planning how to solve problems and collect data. Preparation of research reports and presentation of research results.
    51 7 TPHP214102 Entrepreneurship II 8 C This course aims to increase the capacity of entrepreneurship in the community, government institutions, private sector as well as mentoring micro, small and medium enterprises. Students make 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 making a business plan, final report on entrepreneurial activities, and financial reports.
    52 7 TPHP214103 Industrial Internship II 8 C Specify points of problems, research objectives, theoretical basis, and hypotheses. Planning how to solve the problems and collect data. Preparation of research reports and presentation of research results.
    53 7 TPHP214104 Independent Project 6 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.

  • Even Semester Course Syllabus of Department of Food and Agricultural Products Technology UGM

    No. Smt Course Number Course Title Credits C/E Course Description/Syllabus
    1 2 TPHP211201 Microbiology 2 C Explain and provide an understanding of the methods of isolation and identification of microbes; nutritional needs, media type, and media selection for microbial growth; metabolic pathways, factors in microbial growth and death; Microbial ecology and industrial applications of microbes
    2 2 TPHP211202 Microbiology – Laboratory practice 1 C This practicum introduces laboratory equipment and methods of sterilization, methods aseptic technique, media and method of manufacture, enumeration and isolation techniques, morphology and bacterial staining, yeast morphology, mold morphology, microbial physiology, introduction gene bank on NCBI site and analysis homology sequence nucleotide and protein .
    3 2 TPHP211203 Chemistry II (Organic) 3 C Chemical bonds, characteristics of organic compounds, atoms and molecules, nomenclature of organic compounds, alkanes, alkenes, alkynes, halides and alcohols, carboxylic acids and ethers, amines and esters, aldehydes and ketones, aliphatic compounds, stereochemistry.
    4 2 TPHP211204 Biochemistry 3 C Biochemistry is a compulsory course discussing the chemical reactions that underlie life phenomena. This course 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.
    5 2 TPHP211205 Unit Operation I 3 C A basic engineering courses 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
    6 2 TPHP211206 Applied Mathematics 2 C Concepts and methods of solving linear differentials, partial differentials, and integrals. Development, modification of settlement methods and strategies. Application of mathematical models and formulas in the food processing process.
    7 2 TPHP211207 Statistics 3 C Measurement, central tendency (mean, median, mode), data processing and presentation techniques (graphs, diagrams) and variation measures (range, mean deviation, standard deviation and variance); As well as inferential statistics include: parametric and non-parametric statistical concepts, probability and distribution, standard normal distribution, test of parametric statistical requirements (normality, homogeneity of variance, linearity, regression), two-mean difference test, correlation and determination test, one-way simple ANOVA , and computerized data processing, the basics of multivariate analysis (PCA, PLS).
    8 2 TPHP211208 Food Regulation 2 C Food regulation is a compulsory course discussing regulations and legislation related to food production, distribution and trade. Development of standards related to food quality and safety, consumer protection, halal certification, and intellectual property protection. 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. Implementation of SNI and its consequences.
    9 2 TPHP211209 Waste Management 3 C Understanding the concept of environment, waste, and pollution; rules and regulations on environment in Indonesia; AMDAL; characteristics and parameters of waste; concept of waste management; waste minimization; waste utilization strategy, biorefinery, composting, biogas, physico-chemical waste utilization; basics of handling liquid waste, handling liquid waste physically, chemically, and microbiologically such as activated sludge process, trickling filter, oxidation.
    10 2 TPHP211210 Waste Management – Laboratory practice 1 C Determination of waste parameter, wastewater treatment chemically and with activated sludge process.
    11 4 TPHP212201 Food Industrial Sanitation 2 C Sanitation in food industry is a compulsory course discussing understanding sanitation in the food industry, the relationship between microbial contaminants and allergens with sanitation. 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. Water management for the food industry.
    12 4 UNU3000 Civics 2 C National Security (Hankamnas) comprehensively, integrally which includes Archipelago Insight, National Resilience, Politics and Strategy of National Defense and Security System and the Universal People’s Defense System. The embodiment of national security in the development of science.
    13 4 UNU161 Indonesian 2 C Use of Indonesian both verbally (art of communication, interviews, presentations) and in writing. Correct grammar and vocabulary in writing scientific papers.
    14 4 TPHP212202 Quality Control 2 C A compulsory course about food quality, quality control, and quality assurance. Source of variation and application of quality improvement concept. Qualitative and quantitative quality control tools. Food quality determinants and measurement principle (objectively and subjectively). Formulation, implementation, and quality standards development.
    15 4 TPHP212203 Unit Operation – Laboratory practice 1 C Application of mass transfer theory, heat transfer, and operating units in processing and evaluation of thermal processes
    16 4 TPHP212204 Engineering Economics 2 C Engineering economics also provides knowledge about the definition and function of engineering economics for decision-making. This course discusses the definition of equivalence, interest, tax, currency value,  and depreciation. It discusses capital cost estimates, production cost, and pricing. Furthermore, it analyzes the investment based on profit, cashflow, BEP, IRR, ROI,  and BCR.
    17 4 UNU1100 Pancasila 2 C The reality and philosophy of Pancasila, the 1945 Constitution and discussion of social issues based on the approach and application of Pancasila values. Contextual value of Pancasila in the academic field.
    18 4 UNU1000 -1005 Theology 2 C The basics of Islamic religious teachings; the concept of life for the Muslim generation; the virtue of studying in Islam; the role of the Muslim generation in science and technology; food security in the perspective of Islam; regulation and implementation of halal in the food industry; the fiqh rules of slaughtering animals according to Islamic law; sharia economics; Islamic marketing & business finance. For non-Islamic religious education, follow the syllabus from UGM.
    19 4 TPHP212205 Food and Agricultural Product Analysis I 3 C This course is designed to provide knowledge of basic concepts of analytical chemistry, principles of chemical analysis methods, and 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.
    20 4 TPHP212206 Food and Agricultural Product Analysis I – Laboratory practice 2 C Solution preparation and standardization for analysis, sample preparation, proximate analysis and minor components, gravimetric and volumetric methods, the use of chromatography and spectrophotometry methods for quantitative determination of food components.
    21 4 TPHP212207 Dairy Products Technology 2 E Characteristics of fresh milk and its handling as raw material for the milk processing industry. Fresh milk quality parameters and testing methods. Technology for the use of milk components as an ingredient in food products. Dairy-based product processing technology (powder, liquid, semi-solid, and fermented). Current topics are relevant to the industry and trade of dairy products.
    22 4 TPHP212208 Bakery Technology 2 E Bakery technology discusses the characteristics of bakery product ingredients including flour, shortening, developer ingredients, sugar, eggs and minor ingredients, their implications for formulas, process conditions, equipment and quality control.

    In addition, it also discusses the characteristics of local flour (other than wheat) to develop bakery products
    23 6 TPHP213201 Entrepreneurship I 2 C Discusses the concept of entrepreneurship, entrepreneurial character, how to build a business, business plans, business and financial management, marketing strategies and techniques
    24 6 TPHP213202 Product Development and Process Technology 2 C This course is about the development of food and agricultural products including idea generation, screening/idea selection, development product (concept test), and commercialization. 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.
    25 6 TPHP213203 Product Development and Process Technology – Laboratory Practice 3 C Designing and realizing product concepts that have been defined, as well as designing and optimizing existing processes. Application of business analysis and process verification at optimum conditions to produce product prototypes as required. Limited production with packaging, marketing, and business plans.
    26 6 TPHP213204 Seminar 2 C This course is designed so that students 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 this course is to improve students’ ability to write scientific articles, make effective presentations, and convey ideas formally in discussions in scientific forums.

    In this course, 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.
    27 6 TPHP213205 Industrial Internship I 3 C 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.
    28 6 TPHP213206 Packaging Technology 2 C Packaging materials (traditional, paper, plastic, glass and cans), their properties and applications. Packaging methods (aseptic-non-aseptic), fruit and vegetable packaging, dry products, modified packaging, active packaging and smart packaging. Shelf life and labelling concept.
    28 6 TPHP213207 Preservation Technology 2 C This course discusses the deterioration of the quality of agricultural products due to mechanical, physical, chemical, and microbiological processes, as well as the preservation of agricultural products by physical, chemical, and microbiological methods (fermentation) and their effect on product quality which includes: minimal processing of vegetables and fruit. -fruits, drying, intermediate moisture foods, refrigeration and freezing, irradiation, acidification and pasteurization, sterilization, preservation with preservatives, controlled atmosphere preservation, osmotic dehydration, microwave heating, ohmic heating, pulsed electric field, high pressure preservation, magnetic field, preservation by a combination of various methods
    30 6 TPHP213208 Fruit and Vegetable Technology 2 E Principles and methods of processing fruit and vegetables into jam-jelly-marmalade, fermented fruit and vegetable products, canned fruit and vegetable, frozen fruit and vegetable, dried fruit and vegetable, and fruit juice.
    31 6 TPHP213209 Cane Sugar Technology 2 E This course discusses the physiology of sugarcane maturation, chemical changes in sucrose due to processing, sugarcane juice extraction, sugarcane juice purification, sugarcane juice evaporation, sucrose crystallization, sugar crystal separation, drying sugar crystals.
    32 6 TPHP213210 Food Service Management 2 E Food Service Management is a course 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. This course material  covers menu planning, planning equipment requirements, menu production, and how to evaluate the quantity and quality of products and services, including the management of purchases, storage and expenses for managing stock of materials before processing.
    33 6 TPHP213211 Post Harvest Physiology and Technology 2 E This course discusses the physiological properties of horticultural products, consisting of vegetables, fruit, tubers, and cut flowers related to environmental conditions after harvesting. Aspects of morphoanatomy, physiology, physical and biology, as well as methods or technology to maintain quality and freshness, reduce shrinkage, increase shelf life required in marketing (packing house), packaging, transportation, refrigeration, storage in controlled, and hypobaric atmospheres.
    34 6 TPHP213212 Flavor Technology 2 E Classification, raw materials, extraction methods, manufacture, analysis, use and regulations regarding flavours.
    35 6 TPHP213213 Food Biotechnology 2 E Food biotechnology course provides knowledge about genetic modification and strain improvement in microorganisms (bacteria, yeast, and mold) which are implemented in the food industry. Genetic modification technology involves recombinant technology and gen editing. Strain improvement involves protoplast mutation and fusion. Moreover, this course discusses the food safety of gene modification products.
    36 6 TPHP213214 Food and Nutrition Design 2 E Food and nutrition planning is an elective course discussing the concept of food and nutrition planning, analysis of the global and national food situation, production systems and national food consumption patterns, AKG and NBM, food security, government program interventions on food and nutrition, and family nutrition planning.
    37 6 TPHP213215 Current Topics II 2 E Discussion of the latest science and technology developments in the field of food and agricultural products carried out in the Even Semester
    38 6 TPHP213216 Special Topics II 1 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    39 6 TPHP213217 Special Topics IV 1 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    40 6 TPHP213218 Special Topics VI 2 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    41 6 TPHP213219 Special Topics VIII 2 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    42 6 TPHP213220 Special Topics X 2 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    43 6 TPHP213221 Special Topics XII 2 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    44 6 TPHP213222 Special Topics XIV 3 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    45 6 TPHP213223 Special Topics XVI 3 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    46 6 TPHP213224 Special Topics XVIII 3 E Contains student academic activities to accommodate student mobility activities with credits in accordance with partner universities and can be carried out in Even Semesters.
    47 5 TPHP214201 Community Service 3 E Practice students’ abilities to identify real problems in the community, organize and work in groups, formulate activity plans in problem solving, manage the provision and use of resources, and create real work for the community.

  • Information about registration and study fees can be seen through this page: https://um.ugm.ac.id/.

     

    INFORMATION

    UGM Faculty of Agricultural Technology

    Jl. Flora 1, Bulaksumur, Yogyakarta 55281

    Tel. (0274) 544716; Fax (0274) 589797

    E-mail : tphp@ugm.ac.id