Graduates Profile
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No |
Graduates Profile (PL) |
Description of Graduates Profile |
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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. |
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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. |
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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. |
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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
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No |
Graduates Learning Outcome (CPL) |
| Attitude | |
| S1 | Be able to show awareness of Pancasilaist attitudes and understanding of the importance of the nation and state and respecting cultural diversity; |
| S2 | Be able to demonstrate social sensitivity, honesty, responsibility, self-confidence, emotional maturity, ethics, law-abiding behavior, and awareness of lifelong learning. |
| Knowledge | |
| P1 | Be able to explain the structure and properties of food components/agricultural products (carbohydrates, proteins, lipids, water, other elements, and food additives) and chemical changes that occur during processing; |
| P2 | Be 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 | Be able to evaluate hazards (physical, chemical, microbiological) associated with food systems, their transmission and control; |
| P4 | Be 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 | Be able to apply methods to assess the sensory properties of food; |
| P6 | Be able to apply the principles of food quality control and food quality assurance; |
| P7 | Be able to apply regulations needed for food product processing and marketing; |
| P8 | Be able to evaluate nutrient changes during processing, storage, and metabolism of nutrients and bioactive components. |
| General Skills | |
| KU1 | Be able to analyze data and make decisions to show independent and group performance to apply knowledge in social life; |
| KU2 | Be 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 | Be able to communicate scientifically both orally and in writing. |
| Specific Skills | |
| KK1 | Be able to manage organizations and projects and have the essential skills to work and interact with people from diverse backgrounds; |
| KK2 | Be able to design sustainable food processing units and agricultural products. |