Study Program Magistrate

The Master of Food Technology program is offered to meet the needs of the food industry in employing professionals who understand the field of food processing. The program is open to professionals in the food industry and government officials. Master's students must have worked in the food industry/government agency for at least two years. Upon graduation, Master's graduates will have competencies in the field of food technology, including food processing, food packaging, food storage, food product development, food quality assurance, and food safety.

Vision

To become a globally competitive Master of Food Technology program that produces graduates who are independent, competent, widely aware, and outstanding in applied research in tropical-based food sciences

Mission

1. Developing professional human resources in the field of food technology who are competent, independent, and internationally recognized.
2. Enhancing knowledge and practices in the field of food, including processing technology, quality, and management.
3. Improving knowledge and practices in food safety through risk-based activities, control systems, and supervision.

Num Course Credit Precondition Semester Course Category
Code Name
1 TPN1501 Research Method and Scientific Presentation Technique 3(2-1) - 1 PPKU/Common Core Courses
2 TPN1502 Professional Ethics 1(1-0) - 1 Academic Core Courses
3 TPN1503 Food Regulation 2(2-0) - 2 Academic Core Courses
4 TPN1521 Food Safety 2(2-0) - 1 Academic Core Courses
5 TPN1531 Food Processing Technology 2(2-0) - 1 Academic Core Courses
6 TPN1541 Applied Nutrition in the Food Industry 2(2-0) - 2 Academic Core Courses
7 TPN1601 Recent Issues in the Food Industry 2(2-0) - 2 Academic Core Courses
8 TPN1602 Management of Food Product Development 3(2-1) - 3 In-depth Courses
9 TPN1603 Halal in Food Industry 2(2-0) - 2 In-depth Courses
10 TPN1604 Learning Hours (Special topic courses for career development) 2(0-2) - 3 In-depth Courses
11 TPN1621 Risk Analysis in Food Safety 2(2-0) TPN1521 - Keamanan Pangan - 2(2-0) 2 In-depth Courses
12 TPN1622 Good Practices in Food Chain 3(2-1) - 3 In-depth Courses
13 TPN1623 Food Safety Management System and HACCP Application in Food Industry 3(3-0) - 2 In-depth Courses
14 TPN1632 Food Packaging and Shelf Life in Supply Chain 2(2-0) - 2 In-depth Courses
15 TPN1691 Colloquium 1(1-0) - 2 Final Year Project
16 TPN1692 Thesis Proposal 2(0-2) - 2 Final Year Project
17 TPN1693 Thesis Exam 2(0-2) - 4 Final Year Project
18 TPN1694 Thesis 6(0-6) - 3 Final Year Project
19 PPS1692 National Scientific Publication 2(0-2) - 4 Final Year Project
20 PPS1691 Thesis Seminar 1(0-1) - 4 Final Year Project
21 PPS1503 English 3(3-0) - 1 PPKU/Common Core Courses
22 TPN1511 Characteristic of Food Materials 2(2-0) - 1 Foundational Literacies
23 TPN1631 Quality Management System of Food Industry 2(2-0) - 3 In-depth Courses
24 TPN1641 Functional Food Technology 2(2-0) - 3 In-depth Courses
25 TPN2501 Characteristic of Food Materials 2(2-0) - 1 Foundational Literacies
26 TPN2502 Food Safety 2(2-0) - 1 Foundational Literacies
27 TPN2503 Food Processing Technology 2(2-0) - 1 Foundational Literacies
28 TPN2504 Applied Nutrition in Food Industry 2(2-0) - 1 Foundational Literacies
29 TPN2505 Professional Ethics 1(1-0) - 1 Foundational Literacies
30 TPN2507 Research Method and Scientific Presentation Technique 3(2-1) - 2 Academic Core Courses
31 TPN2513 Flavor Technology 2(2-0) - 3 In-depth Courses
32 TPN2521 Food Packaging and Shelf Life in Supply Chain 2(2-0) - 2 In-depth Courses
33 TPN2531 Quality Management System of Food Industry 2(2-0) - 2 In-depth Courses
34 TPN2533 Halal in Food Industry 2(2-0) - 3 In-depth Courses
35 TPN250A Colloquium 2(0-2) - 2 Final Year Project
36 TPN250C Thesis 12(0-12) - 4 Final Year Project
37 TPN250B Thesis Proposal 3(0-3) - 3 Final Year Project
38 TPN1611 Flavor Technology 2(2-0) - 2 In-depth Courses
39 TPN2506 Food Regulation 2(2-0) - 2 Foundational Literacies
40 TPN2511 Recent Issues in the Food Industry 2(2-0) - 2 In-depth Courses
41 TPN2512 Functional Food Technology 2(2-0) - 2 In-depth Courses
42 TPN2522 Management of Food Product Development 3(2-1) - 3 In-depth Courses
43 TPN2532 Good Practices in Food Chain 3(2-1) - 3 In-depth Courses
44 TPN250D Thesis exam 6(0-6) - 4 Final Year Project
45 STA2514 Statistics for Engineering 3(2-1) - 2 PPKU/Common Core Courses
46 PPS1693 National Scientific Publications 1 2(0-2) - 4 Final Year Project
47 PPS1694 National Scientific Publications 2 2(0-4) - 4 Final Year Project
48 PPS1695 International Scientific Publication 3(0-3) - 4 Final Year Project
49 PPS1696 International Scientific Publication 1 3(0-3) - 4 Final Year Project
50 PPS1697 International Scientific Publications 2 3(0-3) - 4 Final Year Project
51 PPS1698 International Seminar Proceedings 2(0-2) - 4 Final Year Project
52 PPS2691 Dissemination of Final Assignment Results 2(0-2) - 4 Final Year Project
53 PPS2692 National Scientific Publications 6(0-6) - 4 Final Year Project
54 PPS2693 National Scientific Publications 1 6(0-6) - 4 Final Year Project
55 PPS2694 International Seminar Proceedings 6(0-6) - 4 Final Year Project
56 PPS2696 International Scientific Publications 8(0-8) - 4 Final Year Project
57 PPS2697 International Scientific Publications 1 8(0-8) - 4 Final Year Project
58 PPS2698 International Scientific Publications 2 8(0-8) - 4 Final Year Project
59 KPN2502 HACCP and Risk-based Food Safety Management in Food Industries 3(3-0) - 3 Enrichment Program
60 KPN2504 Food Safety Risk Assessment 3(3-0) - 2 Enrichment Program

Belum ada data

The scientific mandate of the department (Rector's Decree No. 001/K13/PP/2005), which is "The development of food science and technology, including chemistry, microbiology, process engineering, analysis, quality and food safety."