Ilmu dan Teknologi Pangan

Food Science and Technology

 

Hasanuddin University

Food Science and Technology Curriculum

The bachelor degree of food science and technology is pursued in eight semesters for four years. The program comprises of 145 credit points or 247 ECTS, in which the credit points is divided into compulsory (225 ECTS) and elective courses 12 CP or 22 ECTS. Those ECTS include student community services program, co-curricular, seminar, and research taken in the last semester. Some courses require pre-requisite.

1st year of study provides basic courses which concern on general and food science and technology. 2nd and 3rd years of study offers the essential of theoritical and practical. Those theoritical and practical course are advanced in chemical and food analysis and in microbiology and food processing. In the last year of study, students take some courses like student community services, co-curricular, seminar, and application of research skill. There are also some pre-requisite course in order to ensure that student have enough knowledge before taking a certain subjects.

Curriculum Structure

Semester I                                                                      

CODE COURSE CP
ECTS
07…U002 Religion Education  2  3.4
082U0022           Civic Education  2  3.4
078U002 English  2  3.4
081U002 MaritimeSocio-Cultural Studies  2  3.4
087U003 Basic Chemistry  3  5.1
085U003 Mathematics  3  5.1
088U003 Biology  3  5.1
101G5402 Introductory to Agricultural Technology  2  3.4
                                              SUM  19  32.3

 

Semester II

CODE COURSE CP
ECTS
084U002 Indonesia Language  2  3.4
 082U002 Pancasila(State Ideology)  2  3.4
086U003 Physics  3  5.1
121G5302 Calculus  2  3.4
122G5303 Analytical Chemistry  3  5.1
123G5303 Organic Chemistry  3  5.1
124G5303 General Microbiology  3  5.1
124G5303 Basic of Communication  2  3.4
                                         SUM  20  34

 

 Semester III

CODE COURSE CP
ECTS
324G0103 Sustainable Agriculture  3  5.1
201G5303 Physical Chemistry  3  5.1
202G5302 Statistics  2  3.4
203G5302 Food Chemistry I  2  3.4
204G5302 Food Microbiology  2  3.4
205G5302 ntroductory to Food Industry materials  2  3.4
206G5302 Food Processing Engineering  2  3.4
207G5302 Food Analysis  2  3.4
208G5302 Application of laboratory technique  2  3.4
209G5302 Food Biochemistry  2  3.4
                                         SUM  22  37.4

 

Semester IV

CODE COURSE CP
ECTS
228G0103 Experimental Design  3  5.1
123G3203 Basic of Agri-business  3  5.1
323G5403 Operational Research  3  5.1
221G5302 Postharvest physiology and Technology  2  3.4
222G5302 Application of Biochemistry and Postharvest  2  3.4
223G5302 Evaluation of Food Nutrition
 2  3.4
224G5302 ndustrial Microbiology  2  3.4
225G5302 Food Chemistry II  2  3.4
226G5302 Sanitation and Management of Industrial Waste
 2  3.4
227G5302 Food Processing and PreservationTechnology  2  3.4
                                         SUM  22  39.1

 Semester V

CODE COURSE CP
ECTS
301G5302  Application of physical and chemical changes in Food  2  3.4
302G5302  Application of Food Safety and Microbiology  2  3.4
303G5302  Food Quality Control  2  3.4
304G5302  Food Fermentation Technology  2  3.4
305G5302  Processing Technology of Plantation Product  2  3.4
306G5302 Processing Technology of Horticultural Product
 2  3.4
306G5302 Management and Layoutin Food Industry  3  5.1
308G5302 Machinery and Equipment in Food Industry  2  3.4
308G5302 Entrepreneurship
 2  3.4
  Elective courses*  3  5.1
                                         SUM  22  37.4

 

Semester VI

CODE COURSE CP
ECTS
321G5302 Research Method
 2  3.4
322G5303 Sensory Analysis  3  5.1
322G5303 Packaging and Storage Technology  3  5.1
324G5302 Food Development Product Technology  2  3.4
325G5302 Application of Food Biotechnology  2  3.4
326G5302 Application of Plant Food Product
 2  3.4
327G5302 HACCP
 2  3.4
  Elective courses*  3  5.1
                                         SUM  23  32.3

Semester VII

CODE COURSE CP
ECTS
499U004 Regular Student Service**
 4  6.80
441G5304 Profession Student Service **  4  6.80
442G5304 KKU ***  4  6.80
443G5304 Internship***  4  6.80
444G5302 Research  6  10.20
445G5301 SeminarII
 1  4.5
446G5301 SeminarII  1  4.5
447G5306 Co-curricular  2  3.4
  Elective courses*  3  4.5
  Elective courses*  3  4.5
                                         SUM  20  34

 

 Semester VIII

CODE COURSE CP
ECTS
444G5302 Research
 6  10.20
444G5302 Seminar I  1   4.5
446G5301 Seminar II  1   4.5
446G5301 Co-curricular  2  3.4
                                         SUM  10  22.6

 

Elective course in odd semester

CODE COURSE CP
ECTS
311G5303 Enzyme Technology
 3  4.5
312G5302 Essential Oil Technology  2    3
313G5302 Processing Technology in Animal Food Product  2    3
314G5303 Processing Technology inFisheries Food Product  3  4.5
315G5302 Processing Technology in Coffee and Cacao  2    3
316G5303 Processing Technology in Coffee and Cacao
 3  4.5
356G5303 Practical Work  3  4.5
356G5303 Managerial Skil  3  4.5
 335G3203 Credit Analysis on Agriculture  3  4.5

 

 Elective course in even semester

CODE COURSE CP
ECTS
 331G5303  Starch and Sugar Technology  3  4.5
 331G5303  Fats and Oil Food Technology  3  4.5
 331G5303  Healthy Food Technology  2    3
 334G5302  Processing Technology on Legume and Cereals  2    3
 335G5302  Functional Food  2    3
 336G5302  Food Waste Technology  2    3
 356G5303  Practical Work  3  4.5
 303G3203  Marketing Management  2    3
                                         SUM  19  28.5

 

Mapping of Teaching and Learning Strategy towards the Achievement of ILOs

Teaching and Learning Strategies Intended Learning Outcome
ILO-1 ILO-2  ILO-3 ILO-4  ILO-5 ILO-6 ILO-7 ILO-8 ILO-9
Lecture  X X X X X X X X X
Group Activity  X  X  X  X  X  X  X  X  X
Seminar        X  X  X X  X  
Laboratory Work        X  X  X  X  X  
Presentation      X          X  X
Discussion  X  X  X            X
Written Report        X  X  X  X    X

 

 Mapping ofStudent Assessment Strategies to Measure theAchievement of ILOs

Teaching and Learning Strategies Intended Learning Outcome
ILO-1 ILO-2  ILO-3 ILO-4  ILO-5 ILO-6 ILO-7 ILO-8 ILO-9
Written Evaluation  X X X X X X X X X
Oral Evaluation  X  X  X            
Paper Assignment     X            
Scientific Report      X X  X  X X    X
Presentation X
 X  X X
X  X X X X
Journal Article Review     X           X
Laboratory Report       X X  X X  X  
Debate X  X  X            
Case Study X X              

 

 

E-SEMINAR ITP

Information Systems Seminar / Proposal Program study of Food Science and Technology

Files for Final Exam

Please download the file completeness final exam here (Prodi ITP)

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