See also : » Study Programs List » Other Studies Program| Study Program Name | : | Food Engineering Technology (D-4) | | Science group | : | | | Concentration / Specialisation | : | ☞ | | Graduate Title / Mention | : | | | Title abbreviations according EYD | : | S. Tr. T.P | | Title abbreviations are popular (used public) | : | | | PTS organizers | : | -------- | | Study Period & Study Load (Credits) : |
| | Curriculum / Subjects Courses | : | See below | | Prospectus (Objectives, Competencies, Job Prospects / Career Graduates) | : | See below |
Title/mention above is a title often used (not necessarily used PTS).
Regarding title (for S1, S2, S3) or mention (for diploma) which is used by universities in Indonesia currently has no standard (not standard) again, although the government has made the rules, but most colleges only obey some of the rules the. It can not be blamed, because the development of the science group is very rapid and led to new branches of science which is an integration of several scientific groups, making it difficult for universities to classify these branches of the science group that created the government.
Similarly, by making short title / mention such, people tend to create their own abbreviations that are even more popular than EYD Indonesian rule.
Below given curriculum / course and prospectus (competency, job prospects / career graduates, etc.). For subjects study program of presented here is a slice (and some combination) of a college curriculum, so it is possible some no elective courses at the college, or the slightly different name of his courses.
| Prospectus of D4 Food Engineering Technology |
Food Engineering Technology is understanding how a type of food is made and how it impacts daily life.
Educatioanal Goals D4 Food Engineering Technology
1. Providing professional experts (Bachelor of Applied Science) as production and operations managers in food companies or industries
2. Providing expert professional staff (Bachelor of Applied Science) as quality control manager
and quality assurance in the food industry
3. Provide expert professional staff (Bachelor of Applied Science) as researchers for the development of new food processes and products in food research institutes or industries.
4. Providing expert professionals (Bachelor of Applied Science) as sales and marketing managers in the food industry.
5. Providing professional experts (Bachelor of Applied Science) as consultants in the field of food and food regulation.
6. Provide expert professional staff (Bachelor of Applied Science) as the chief (lead) inspector / auditor in the food industry.
7. Providing expert professionals (Bachelor of Applied Science) as advisors in the food industry.
8. Providing professional experts (Bachelor of Applied Science) as instructors in the food industry.
9. Providing expert professionals (Bachelor of Applied Science) as advisors in the field of Food Engineering Technology.
10. Providing professional experts (Bachelor of Applied Science) as entrepreneurs in the development of innovative food products.
Graduate Competencies D4 Food Engineering Technology
1. Demonstrate knowledge and understanding of the concepts in the field of Food Engineering Technology.
2. Demonstrate skills in collecting, assessing, evaluating, analyzing and synthesizing scientific information in the field of Food Engineering Technology from various sources.
3. Work safely, competently and effectively in a variety of workplace conditions.
4. Demonstrate ability to design, implement, monitor and evaluate the outcomes of projects undertaken in groups or individually.
5. Demonstrate the ability to carry out and report research independently.
6. Work in a team.
7. Applying the ability to: (1) communicate in writing, orally/verbally, and visually, (2) managing time, (3) planning projects, (4) numerical analysis and information technology.
Profession and Career Graduates D4 Food Engineering Technology
1. Quality Control
2. Food and Nutrition Consultants
3. Scope of Government
4. Product Development
5. Entrepreneurship / Food Entrepreneur
Food Engineering Technology (D4)
Courses | * = Specificity Electives / General Options
SKS = Semester Credit Units
| Courses | SKS | | Basic English | 1 | | Basic English Practice | 1 | | Basic Chemistry | 1 | | Basic Chemistry Practice | 1 | | Introduction to Food Engineering Technology | 2 | | Knowledge of Indigenous Andalas Foodstuffs | 1 | | Knowledge Practices of Indigenous Andalas Foodstuffs | 1 | | Basic Physics | 1 | | Basic Physics Practice | 1 | | Culture and Quality Commitment | 2 | | Fundamentals of Entrepreneurship | 2 | | Religion | 2 | | Pancasila | 2 | | Indonesian | 1 | | Practice Indonesian | 1 | | Basic Microbiology | 1 | | Basic Microbiology Practice | 2 | | Basic Biochemistry | 1 | | Basic Biochemical Practice | 1 | | Postharvest Handling Technology | 1 | | Postharvest Handling Technology Practices | 2 | | Halal Food and Food Regulation | 2 | | Food Chemistry | 1 | | Food Chemistry Practice | 1 | | Computer Application | 2 | | Business Planning and Management | 2 | | Citizenship | 2 | | Food Biochemistry | 2 | | Food Biochemistry Practice | 1 | | Food Microbiology | 1 | | Food Microbiology Practice | 2 | | Food Industry Operations Unit | 1 | | Practice of the Food Industry Operations Unit | 2 | | Statistics and Experimental Design | 1 | | Statistical Practice and Experimental Design | 2 | | Food Analysis | 2 | | Practice of Food Analysis | 2 | | Food Additives | 1 | | Food Additives Practices | 1 | | Engineering Economics | 1 | | Principles of Food Processing | 1 | | Principles of Food Processing | 2 | | Functional Food | 1 | | Functional Food Practices | 2 | | Food Industry Quality Control | 1 | | | | Courses | SKS | | Food Industry Quality Control Practices | 2 | | Sensory Evaluation | 1 | | Sensory Evaluation Practice | 2 | | Food Nutrition | 1 | | Food Nutrition Practices | 2 | | Food Process Engineering | 1 | | Food Process Engineering Practices | 2 | | Food Preservation Technology | 1 | | Practice of Food Preservation Technology | 2 | | Bakery Technology | 1 | | Bakery Technology Practices | 2 | | Thermal Process Technology | 1 | | Thermal Process Technology Practice | 2 | | Practical Food Processing Technology | 1 | | Practical Food Processing Technology Practices | 2 | | Evaluation of Nutritional Value of Food Components | 1 | | Practice of Evaluation of Nutritional Value of Food Components | 2 | | Food Factory Layout | 1 | | Food Factory Layout Practices | 1 | | Food Packaging and Storage Technology | 1 | | Practice of Food Packaging and Storage Technology | 2 | | Communication Studies | 1 | | Communication Science Practice | 1 | | Indigenous Andalas Food Industry Biotechnology | 1 | | Indigenous Andalas Food Industry Biotechnology Practice | 2 | | Carbohydrate and Hydrocolloid Technology | 1 | | Carbohydrate and Hydrocolloid Technology Practice | 2 | | Indigenous Andalas Food Extraction Technology | 1 | | Indigenous Andalas Food Extraction Technology Practices | 2 | | Food Waste Management Technology | 1 | | Practice of Food Waste Management Technology | 2 | | Research Methodology | 1 | | Practice of Research Methodology | 2 | | Applied English | 2 | | Independent Business Project | 3 | | Indigenous Andalas Food Design | 1 | | Indigenous Andalas Food Design Practices | 2 | | Refreshment Material Technology | 1 | | Practice of Freshener Technology | 2 | | Current Product Development | 3 | | Industry Internship | 1 | | Colleum | 1 | | Community Service | 3 | | Research Results Seminar | 1 | | Thesis | 10 | |
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