Regular Program

1. The curriculum is designed so that students can complete their studies within 2 years.
2. Students whose bachelor’s degree is not from the Study Program of Agricultural Product Technology, Estate Crop Product Technology, or other relevant fields are required to take matriculation courses. The grades of these courses are not included in the calculation of credits and GPA.
3. Elective courses may be taken from other Study Programs within UGM with a maximum of 6 credits.
4. For the purpose of student mobility, students may take courses from other universities with a maximum of 16 credits upon approval of the Head of the Study Program.
5. Other provisions regarding the learning process refer to the academic regulations at the Faculty and University levels.

By Research Program

1. The curriculum is designed so that students can complete their studies within 2 years.
2. Part of the thesis research may be conducted outside the study program upon approval of the Head of the Study Program.
3. Other provisions regarding the learning process refer to the academic regulations at the Faculty and University levels.

No	Course Code	Course Name	Credits	Semester
Compulsory Courses – Regular Track
1	TPHP215011	Research Methodology	3	Odd/Even
2	TPHP215012	Advanced Analysis of Food and Agricultural Product	2	Odd/Even
3	TPHP215013	Independent Study	3	Odd/Even
4	TPHP215014	Scientific Communication I	1	Odd/Even
5	TPHP215015	Supply Chain Management	2	Even
6	TPHP215016	Process Development and Design of Downstream Product Based on Estate Crop Product Commodity	3	Odd/Even
7	TPHP215017	Product Development Based on Estate Crop Product Commodity	3	Odd/Even
8	TPHP216011	Scientific Communication II	1	Odd/Even
9	TPHP216091	Thesis	12	Odd/Even
Compulsory Courses – By Research Track
1	TPHP215015	Research Methodology	2	Odd/Even
2	TPHP215016	Process Development and Design of Downstream Product Based on Estate Crop Commodity	3	Odd/Even
3	TPHP215017	Product Development Based on Estate Crop Commodity	3	Odd/Even
4	TPHP216093	Thesis	30	Odd/Even
Elective Courses
1	TPHP215121	Processing Technology for Downstream Products Based on Spices and Essential Oils	3	Odd
2	TPHP215122	Bioenergy Technology	2	Odd
3	TPHP215123	Estate Crop Product Biotechnology	2	Odd
4	TPHP215124	Waste Management	2	Odd
5	TPHP215154	Sweetener Technology Based on Estate Crop Products	2	Odd
6	TPHP215125	Emulsions and Surfactants	2	Even
7	TPHP215226	Processing Technology for Downstream Products Based on Coffee, Tea, and Cacao	3	Even
8	TPHP215227	Processing Technology for Downstream Products Based on Coconut and Palm Oil	3	Even
9	TPHP215228	Processing Technology for Downstream Products Based on Rubber and Fibers	3	Even
10	TPHP215229	Quality Management System	3	Even
11	TPHP215039	Special Topics	2	Odd/Even
12	TPHP215140	Current Topics I	2	Odd
13	TPHP215241	Current Topics II	2	Even
14	TPHP215042	Selected Topics I	1	Odd/Even
15	TPHP215043	Selected Topics II	1	Odd/Even
16	TPHP215044	Selected Topics III	1	Odd/Even
17	TPHP215045	Selected Topics IV	1	Odd/Even
18	TPHP215046	Selected Topics V	2	Odd/Even
19	TPHP215047	Selected Topics VI	2	Odd/Even
20	TPHP215048	Selected Topics VII	2	Odd/Even
21	TPHP215049	Selected Topics VIII	2	Odd/Even
22	TPHP215050	Selected Topics IX	3	Odd/Even
23	TPHP215051	Selected Topics X	3	Odd/Even
24	TPHP215052	Selected Topics XI	3	Odd/Even
25	TPHP215053	Selected Topics XII	3	Odd/Even
Matriculation Courses
1	TPHP215001	Unit Operation	2	Odd/Even
2	TPHP215002	Food Microbiology	2	Odd/Even
3	TPHP215003	Food and Agricultural Product Analysis – Laboratory Practice	2	Odd/Even
4	TPHP215004	Process Technology – Laboratory Practice	2	Odd/Even

1. Products Development and processes mainly based on estate crop product:

• • Functional and nutraceutical food
  • Aroma and flavor
  • Emulsions and surfactants
  • Renewable energy
  • Intermediate Products

2. Nano- and microencapsulation technology for mainly estate crop product
3. Estate Crop products: coconut, oil palm, coffee, tea, cocoa, essential oil, rubber, sugar cane, and palm.

Research Topics for the Fast Track and Regular Programs can be found below.

1_Research Topics for Fast Track and Regular Program

The lecturers come from the Faculty of Agricultural Technology and other faculties within Universitas Gadjah Mada, all with doctoral degrees from within and outside the country.

• Dr. Arima Diah Setiowati, S.T.P., M.Sc.
• Prof. Dr. Ir. Chusnul Hidayat
• Dian Anggraini Suroto, S.T.P., M.P., M.Eng., Ph.D.
• Dr. lr. Didik Purwadi, M.Ec.
• Prof. Dr. Ir. Djagal Wiseso Marseno, M.Agr.
• Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.
• Prof. Dr. Ir. Endang S. Rahayu, M.S.
• Dr. nat.techn. FMC Sigit Setyabudi, S.T.P., M.P.
• Dr.rer.nat. Lucia Dhiantika Witasari, S.Farm., Apt., M.Biotech.
• Dr. Manikharda, S.T.P., M.Agr.
• Dr. Ir. Muhammad Nur Cahyanto, M.Sc.
• Dr. Ir. Priyanto Triwitono, M.P.
• Rachma Wikandari, S.T.P., M.Biotech., Ph.D.
• Prof. Dr. Ir. Retno Indrati, M.Sc.
• Dr. Ria Millati, S.T., M.T.
• Dr. Rini Yanti, S.T.P., M.P.
• Prof. Dr. Ir. Sri Raharjo, M.Sc.
• Dr. Ir. Supriyadi, M.Sc.
• Prof. Dr. Ir. Tyas Utami, M.Sc.
• Prof. Dr. Ir. Umar Santoso, M.Sc
• Dr. Widiastuti Setyaningsih, S.T.P., M.Sc.
• Yunika Mayangsari, S.Si. M. Biotech., Ph.D.
• Prof. Dr. Yudi Pranoto, S.T.P., M.P.

Prospective students of the Master’s Program in Estate Crop Product Processing Technology UGM are undergraduate students covering the following fields:

• Food and Agricultural Product Technology
• Chemical Engineering
• Agricultural Engineering
• Industrial Engineering
• Mathematics and Natural Sciences – Chemistry
• Agrotechnology
• Agriculture
• Biology
• Forestry
• etc. related.

• Adequate lecture rooms and laboratories.
• Library with complete/adequate collection of books and journals.
• Computer and internet facilities.
• Others that support the implementation of a comfortable and effective teaching and learning process.

Compulsory Courses (Regular Track)Compulsory Courses (By Research Track)Elective CoursesMatriculation Courses

No	Course Number	Course Name	Credits	Syllabus / Course Description
1	TPHP215011	Research Methodology	3	Philosophy of science, scientific research steps which include, formulation of research gaps, search for sources of information and management of references, hypotheses, research methods and basis for drawing conclusions. Basic principles and objectives of experimental design: mathematical models, statistics, and analysis related to research in the field of food science and plantation products. Case/project studies (case/project based) application of research methods in the field of plantation commodity processing.
2	TPHP215012	Advanced Analysis of Food and Agricultural Product	2	Basic theory, working principles, and techniques for using chemical analysis methods and instruments, including separation, qualitative and quantitative analysis by chromatography, vibrational spectroscopy, XRD, spectrophotometry and interpretation of measurement results.
3	TPHP215013	Independent Study	3	A structured monitoring system in perfecting proposals and preparing for research implementation. Search journals for the preparation of thesis proposals. Implementation of activities by searching journals, identifying, formulating and solving problems through an interdisciplinary or multidisciplinary approach. Case/project studies (case/project based) research planning.
4	TPHP215014	Science Communication I	1	Principles of scientific communication, publication ethics, use of various media and scientific communication techniques which include (i) how to prepare scientific papers including information source tracing techniques (collection, documentation and evaluation of research data from information sources (journals and patents) to avoid plagiarism), collection from research data, scientific writing systematics (introduction, abstract, materials-methods, discussion results, conclusions-suggestions, bibliography) and (ii) oral presentation including ppt preparation, audience mastery, behavior, and timing in workshops, tutorials, seminars, congresses.
5	TPHP215215	Supply Chain Management	2	Procurement, storage and distribution of goods according to the type, quantity, time, quality and place desired by consumers in an efficient and effective manner. The role of the supply chain in the company, demand forecasting, inventory management, information value, logistics integration, supply chain network configuration, distribution strategy, distribution needs planning, strategic cooperation, supplier selection, procurement, subcontracting, product design with attention to logistics, information technology and decision support systems in supply chain systems. Case/project studies (case/project based) supply chain management of plantation commodities.
6	TPHP215016	Process Development and Design of Downstream Product Based on Estate Crop Product Commodity	3	Trends in the processing of food and non-food products based on plantation commodities. Process development concepts and stages: process development principles and objectives, gap analysis of current processing conditions (indicators: safety, environmental friendliness, economy, efficiency, quality), process development problem formulation (improvement of processes or new processes). Process design stages include selection of production process flow diagrams, material and energy balances, necessary equipment and process utilities, process control and automation. Evaluation of process design: optimization of process parameters on product quality and process efficiency, production cost estimation, product and process safety (indicators: GMP, HACCP, CIP, Sanitation, risk analysis). Scale-up of the production process on a pilot scale. Case/project studies (case/project based) on the development of new processes (process improvements) and/or process design improvements to make them more efficient and innovative.
7	TPHP215017	Product Development Based on Estate Crop Product Commodity	3	Trends in the development of food and non-food products based on plantation commodities. The concept and design of product development based on plantation commodities (selection and realization of ideas in making new products that are acceptable to consumers). Feasibility evaluation (technological, engineering, sensory, management, economic, legal, market needs and raw material availability aspects). Case/project studies (case/project based) on new product development.
8	TPHP216011	Science Communication II	1	Information search techniques, collection, documentation and evaluation of research data from information sources (journals and patents) to discuss problem solving and avoid plagiarism. Assistance in the preparation of manuscript writing from research results (title, abstract, introduction, research methods, results and discussion, conclusions-suggestions, and bibliography). Evaluation of the quality of national and international scientific journals.
9	TPHP216091	Thesis	12	Preparation of research proposals that include research background, formulation of research gaps and problems, research objectives, theoretical basis, and hypotheses. Planning how to solve problems, collect data, interpret data and prepare a thesis. Presentation/publication of one manuscript in an accredited national scientific journal (minimum SINTA 3) with a minimum status of under review or one manuscript in indexed international proceedings with a minimum accepted status.

No	Course Number	Course Name	Credits	Syllabus / Course Description
1	TPHP215011	Research Methodology	2	Philosophy of science, scientific research steps, which include the formulation of research gaps, search for sources of information and management of references, hypotheses, research methods and the basis for drawing conclusions. Basic principles and objectives of experimental design: mathematical models, statistics, and analysis related to research in the field of food science and plantation products.
2	TPHP215016	Process Development and Design of Downstream Product Based on Estate Crop Product Commodity	3	Trends in the processing of food and non-food products based on plantation commodities. Process development concepts and stages: process development principles and objectives, gap analysis of current processing conditions (indicators: safety, environmental friendliness, economy, efficiency, quality), process development problem formulation (improvement of processes or new processes). Process design stages include selection of production process flow diagrams, material and energy balances, necessary equipment and process utilities, process control and automation. Evaluation of process design: optimization of process parameters on product quality and process efficiency, production cost estimation, product and process safety (indicators: GMP, HACCP, CIP, Sanitation, risk analysis). Scale-up of the production process on a pilot scale. Case/project studies (case/project based) on the development of new processes (process improvements) and/or process design improvements to make them more efficient and innovative.
3	TPHP215017	Product Development Based on Estate Crop Product Commodity	3	Trends in the development of food and non-food products based on plantation commodities. The concept and design of product development based on plantation commodities (selection and realization of ideas in making new products that are acceptable to consumers). Feasibility evaluation (technological, engineering, sensory, management, economic, legal, market needs and raw material availability aspects). Case/project studies (case/project based) on new product development.
4	TPHP216091	Thesis	30	Preparation of research proposals that include research background, formulation of research gaps and problems, research objectives, theoretical basis, and hypotheses. Planning how to solve problems, collect data, interpret data and prepare a thesis. Presentation/publication of one research paper in a reputable international scientific journal (minimum Q4) with accepted status or two manuscripts in indexed international proceedings with accepted status.

No	Course Number	Course Name	Credits	Syllabus / Course Description
1	TPHP215121	Processing Technology for Downstream Products Based on Spices and Essential Oils	3	Basis of process and process control at each stage of processing fresh ingredients of spices and essential oils into products and their influence on quality and yield. Trends in developing food and non-food products based on spices and essential oils (nutraceutical food, functional food, renewable energy). Challenges (contamination issues and product quality) and opportunities. Process technology development trends (micro- and nano encapsulation techniques, environmentally friendly and efficient processes), challenges and opportunities. Utilization of by-products of spices and essential oils. Case/project studies (case/project based) on product development and innovation in the processing of spices and essential oils.
2	TPHP215122	Bioenergy Technology	2	The trend of developing plantation-based commodity-based renewable energy, the challenges and opportunities. The principle of biomass as a basic material for bioenergy for the production of biogas, bioethanol, biofuel and biodiesel. Anaerobic/aerobic digestion and type bio-gas digesters. Bioconversion kinetics and models, bioreactor types, reactor design, batch, fed-batch and continuous bioconversion processes. Case/project studies (case/project based) on the development of plantation product-based renewable energy commodities.
3	TPHP215123	Estate Crop Product Biotechnology	2	Biotechnology development trends, challenges and opportunities in the processing of plantation commodities. Case/project studies (case/project based) on the application of biotechnology in the processing of plantation products.
4	TPHP215124	Waste Management	2	Problems and challenges in the management of food waste and agricultural products. The development of science and technology in the field of waste management. Case/project studies (case/project based) on the management of food processing waste and plantation products. (Presentation of the results of the latest research in the field of waste management).
5	TPHP215154	Sweetener Technology Based on Estate Crop Products	2	Trends in developing products based on sugar and other natural sweeteners (functional food, low glycemic index), challenges (contamination issues, raw materials and product quality) and opportunities. Process technology for processing of sugar derivative products and other natural sweeteners, challenges (biorefinery, environmentally friendly and efficient processes) and opportunities. Case/project studies (case/project based) product development and process innovation of sugar processing.
6	TPHP215125	Emulsions and Surfactants	2	Emulsion theory, surfactant chemistry, function of surfactants in emulsion systems, emulsion formulation and emulsion stability. Trends in developing and applying nano- and microemulsion/-encapsulation technology to food and non-food products based on plantation commodities; the challenges and opportunities. Case/project based studies on application of emulsion systems in micro/nano-encapsulation of food and non-food ingredients from plantation products.
7	TPHP215226	Processing Technology for Downstream Products Based on Coffee, Tea, and Cacao	3	Basic process and process control at each stage of processing fresh materials into products and their influence on quality and yield. Trends in the development of food and non-food products based on coffee, tea shoots and cocoa (nutraceutical food, functional food, renewable energy), challenges (contamination issues and product quality) and opportunities. Process technology (biorefinery, micro- and nano encapsulation), challenges (environmentally friendly and efficient processes) and opportunities. Utilization of by-products of coffee, tea shoots and cocoa. Case/project studies (case/project based) on product development and process innovation for coffee, tea shoots and cocoa.
8	TPHP215227	Processing Technology for Downstream Products Based on Coconut and Palm Oil	3	Trends in developing coconut and palm-based food and non-food products (nutraceutical food, functional food, renewable energy), challenges (contamination issues, component toxicity in products) and opportunities. Process technology (biorefinery, micro- and nano encapsulation), challenges (environmentally friendly processes, process efficiency) and opportunities. Basis of process and process control at each stage of processing fresh coconut and palm oil into products and their influence on quality and yield. Utilization of coconut and palm oil by-products. Case/project studies (case/project based) product development and process innovation based on coconut and oil palm.
9	TPHP215228	Processing Technology for Downstream Products Based on Rubber and Fibers	3	Trends in the development of rubber and fiber-based food and non-food products (biopolymers/advanced materials and intermediate products), challenges (allergen contamination issues and product quality) and opportunities. Processing technology, challenges (environmentally friendly and efficient processes) and opportunities in the processing of rubber and fiber-based food and non-food products. Basic processes and process control at each stage of processing fresh rubber and fiber into products and their effects on quality and yield. Case/project studies (case/project based) product development and processing innovation based on rubber and fiber.
10	TPHP215229	Quality Management System	3	Quality management principles and main elements of quality management systems, quality management system standards ISO 9001, ISO 14000, and ISO 22000. Documentation systems, audit planning, and ISO standard linkages with other quality standard systems. Stages of implementing a quality management system and its development in the food/agricultural product industry. Case/project studies (case/project based) on quality assurance systems.
11	TPHP215039	Special Topics	2	In the form of assignments that can be in the form of writing papers, small research or other assignments. Lecture material according to student choice. Can be taken from other study programs, even from other faculties. Can be given more than once in different semesters. Taking special assignments must be approved by a supervisor who participates in planning the direction of research and its use after graduation according to the needs of the field of work.
12	TPHP215140	Current Topics I	2	Discussing certain current topics, or advances in science that have not been accommodated in current courses, and deemed necessary to support the development of food science and technology.
13	TPHP215241	Current Topics II	2	Discussing certain current topics, or advances in science that have not been accommodated in current courses, and deemed necessary to support the development of food science and technology.
14	TPHP215042	Selected Topics I	1	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
15	TPHP215043	Selected Topics II	1	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
16	TPHP215044	Selected Topics III	1	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
17	TPHP215045	Selected Topics IV	1	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
18	TPHP215046	Selected Topics V	2	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
19	TPHP215047	Selected Topics VI	2	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
20	TPHP215048	Selected Topics VII	2	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
21	TPHP215049	Selected Topics VIII	2	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
22	TPHP215050	Selected Topics IX	3	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
23	TPHP215051	Selected Topics X	3	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
24	TPHP215052	Selected Topics XI	3	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.
25	TPHP215053	Selected Topics XII	3	Contains student academic activities to accommodate student mobility activities with credits according to partner universities and can be carried out in Odd or Even Semesters.

No	Course Number	Course Name	Credits	Syllabus / Course Description
1	TPHP215001	Unit Operation	2	Application of basic processes which include preparation of raw materials, size reduction and enlargement, mixing and homogenization, mechanical separation, and physical separation, evaporation, crystallization, drying, and cooling in the processing of food and agricultural products.
2	TPHP215002	Food Microbiology	2	Studying the properties and activities of microorganisms and all their aspects, including: taxonomy, cell structure, growth, metabolism, ecology, microbial aspects in the field of food and industry, and introduction to microbial genetics.
3	TPHP215003	Food and Agricultural Product Analysis – Laboratory Practice	2	Methods of quantitative analysis of food components/agricultural products. How to take analytical samples, sample preparation, and their analysis. Interpretation of data and presentation of analytical results Methods of isolation, detection and enumeration of bacteria and yeast.
4	TPHP215004	Process Technology – Laboratory Practice	2	Basic practice and application of food processing and agricultural products. Control of process determinants and final product character.

Information regarding admission requirements and registration schedule can be accessed through the following website: https://um.ugm.ac.id/.
All registration procedures shall be completed online via the aforementioned website.

• Information on tuition fees is available at: https://um.ugm.ac.id/.
• Students conducting research under a lecturer’s research scheme/umbrella may be eligible for financial assistance to support the procurement of laboratory chemicals and related materials.

Download Leaflet MECPPT UGM

For further information, please contact:

Faculty of Agricultural Technology UGM

Jl. Flora 1, Bulaksumur, Yogyakarta 55281

Phone. (+62) 274 – 544716; Fax (+62) 274 – 589797

E-mail : pasca_ftpugm@ugm.ac.id

Website: www.pasca.tp.ugm.ac.id