Curriculum Structure

CurriculumSyllabus

20262021

REGULAR TRACK

The curriculum is designed to enable students to complete their studies within two years.
Students whose undergraduate degree is not in Food and Agricultural Product Technology or a related field are required to take matriculation courses. The credits and grades earned from these courses are not included in the calculation of the total credits or GPA.
Elective courses may be taken from other study programs at UGM, up to a maximum of 6 credits.
For student mobility purposes, students may take courses at other higher education institutions, up to a maximum of 16 credits, with the approval of the Head of the Study Program.
Other provisions related to the learning process follow the academic regulations at the Faculty and University levels.

The curriculum structure for the regular track is shown in the table provided below:

Semester	Code	Course	Credit		Semester Offered
Semester	Code	Course	SKS	ECTS	Semester Offered
I	TPTP265101	Research Methodology	3	5.55	Odd/Even
I	TPTP265102	Advanced Food Analysis	2	3.7	Odd/Even
I	TPTP265103	Scientific Communication I	1	1.85	Odd/Even
I	TPTP265104	Emerging Food Technology	2	3.7	Odd/Even
I	TPTP2651xx	Elective courses*
II	TPTP265201	Independent Study	3	5.55	Odd/Even
II	TPTP2152xx	Elective courses*
III	TPTP265302	Thesis**			Odd/Even
IV	TPTP265302	Thesis**			Odd/Even
IV	TPTP265401	Scientific Communication II	1	1.85	Odd/Even

*Total Credit of Elective Courses in Semester I and II (including Project Internship) is 16-26 (29.6-48.1 ECTS)

** Total Credit of Thesis in Semester III and IV is 12 SKS (67.6 ECTS)

ELECTIVE AND MATRICULATION COURSES

No.	Code	Course	Credit		Semester Offered
No.	Code	Course	SKS	ECTS	Semester Offered
Elective Courses
1	TPTP265109	Protein Chemistry and Technology	2	3.7	Odd
2	TPTP265110	Carbohydrate Chemistry and Technology	2	3.7	Odd
3	TPTP265111	Lipid Chemistry and Technology	2	3.7	Odd
4	TPTP265112	Waste Management	2	3.7	Odd
5	TPTP265113	Nutrition I: Macronutrients	2	3.7	Odd
6	TPTP265114	Experimental Nutrition	2	3.7	Odd
7	TPTP265115	Experimental Nutrition Laboratory Practice	2	3.7	Odd
8	TPTP265126	Probiotics and Prebiotics	2	3.7	Odd
9	TPTP265127	Postharvest Physiology	2	3.7	Odd
10	TPTP265204	Food Flavor	2	3.7	Even
11	TPTP265205	Nutrition II: Micronutrients	2	3.7	Even
12	TPTP265206	Enzyme Chemistry and Technology	2	3.7	Even
13	TPTP265207	Food Microbiological Process	2	3.7	Even
14	TPTP265208	Thermal Process in Food Preservation	2	3.7	Even
15	TPTP265209	Fermentation and Bioseparation	2	3.7	Even
16	TPTP265210	Packaging and Shelf Life	2	3.7	Even
17	TPTP265211	Emulsions and Surfactants	2	3.7	Even
18	TPTP265212	Quality Management System	2	3.7	Even
19	TPTP265301	Project Internship*	2	3.7	Odd/Even
20	TPTP265118	Special Topics I	2	3.7	Odd/Even
21	TPTP265119	Special Topics II	2	3.7	Odd/Even
22	TPTP265120	Current Topics in Food Science and Technology I	2	3.7	Odd
23	TPTP265213	Current Topics in Food Science and Technology II	2	3.7	Even
24	TPTP265121	Selected Topics I	1	1.85	Odd/Even
25	TPTP265122	Selected Topics II	1	1.85	Odd/Even
26	TPTP265123	Selected Topics III	1	1.85	Odd/Even
27	TPTP265124	Selected Topics IV	1	1.85	Odd/Even
28	TPTP265125	Selected Topics V	2	3.7	Odd/Even
29	TPTP265126	Selected Topics VI	2	3.7	Odd/Even
30	TPTP265127	Selected Topics VII	2	3.7	Odd/Even
31	TPTP265128	Selected Topics VIII	2	3.7	Odd/Even
32	TPTP265129	Selected Topics IX	3	5.55	Odd/Even
33	TPTP265130	Selected Topics X	3	5.55	Odd/Even
34	TPTP265131	Selected Topics XI	3	5.55	Odd/Even
35	TPTP265132	Selected Topics XII	3	5.55	Odd/Even
Matriculation Courses
1	TPTP265105	Unit Operation	2	3.7	Odd/Even
2	TPTP265106	Food Microbiology	2	3.7	Odd
3	TPTP265202	Food and Agricultural Product Analysis Laboratory Practice	2	3.7	Even
4	TPTP265107	Processing Technology Laboratory Practice	3	5.55	Odd/Even
5	TPTP265203	Biochemistry	3	5.55	Even
6	TPTP265108	Nutrition	3	5.55	Odd

*Project internship may only be taken in semester 4

BY-RESEARCH TRACK

The curriculum is designed to enable students to complete their studies within two years.
Part of the thesis research may be conducted outside the study program with the approval of the Head of the Study Program.
Other provisions related to the learning process follow the academic regulations at the Faculty and University levels.

The curriculum structure for the by-research track is shown in the table provided below.

Semester	Code	Course	Credit		Semester Offered
Semester	Code	Course	SKS	ECTS	Semester Offered
I	TPTP265101	Research Methodology	3	5.55	Odd/Even
I	TPTP265102	Advanced Food Analysis	2	3.7	Odd/Even
I	TPTP265103	Scientific Communication I	1	1.85	Odd/Even
I	TPTP265104	Emerging Food Technology	2	3.7	Odd/Even
I	TPTP2651xx	Elective courses*
II	TPTP265214	Thesis**			Odd/Even
III	TPTP265214	Thesis**			Odd/Even
IV	TPTP265214	Thesis**			Odd/Even

*Total Credit of Elective Courses in Semester I is 0-2 SKS (0-3.7 ECTS)

**Total Credit of Thesis in Semester II, III and IV is 30 SKS (101.4 ECTS)

REGULAR TRACK

The curriculum is designed to enable students to complete their studies within two years.
Students with undergraduate degrees outside the Food Technology and Agricultural Products Study Program or a related field are required to complete matriculation courses. However, these course scores are excluded from credit and GPA calculations.
Elective courses can be taken from other study programs at Universitas Gadjah Mada for a maximum of 6 credits.
For the purposes of mobility, students can take courses from other universities for a maximum of 16 credits with the approval of the Head of Study Program before leaving for mobility.
Other provisions regarding the learning process refer to academic regulations at the Faculty and University levels.

The curriculum framework for the regular track is shown in the table provided below:

Semester	Code	Course	Credits		Offered Semester
Semester	Code	Course	SKS	ECTS	Offered Semester
I	TPTP215011	Research Methodology	3	5.55	Odd/Even
I	TPTP215013	Advanced Food Analysis	2	3.7	Odd/Even
I	TPTP215014	Scientific Communication I	1	1.85	Odd/Even
I	TPTP215xxx	Elective Courses*
II	TPTP215012	Independent Study	3	5.55	Odd/Even
II	TPTP215xxx	Elective Courses*
III	TPTP216091	Thesis**			Odd/Even
IV	TPTP216091	Thesis**			Odd/Even
IV	TPTP216011	Scientific Communication II	1	1.85	Odd/Even

*Total Credit of Elective Courses in Semester I and II is 18-28 SKS (14.8-51.8 ECTS)

** Total Credit of Thesis in Semester III and IV is 12 SKS (67.6 ECTS)

ELECTIVE AND MATRICULATION COURSES

Elective and matriculation courses for the Regular Track

No	Code	Course	Credits		Offered Semester
No	Code	Course	SKS	ECTS	Offered Semester
Elective Courses
1	TPTP215121	Protein Chemistry and Technology	2	3.7	Odd
2	TPTP215122	Carbohydrate Chemistry and Technology	2	3.7	Odd
3	TPTP215123	Lipid Chemistry and Technology	2	3.7	Odd
4	TPTP215124	Waste Management	2	3.7	Odd
5	TPTP215125	Nutrition I: Macronutrients	2	3.7	Odd
6	TPTP215126	Experimental Nutrition	2	3.7	Odd
7	TPTP215127	Experimental Nutrition – Laboratory Practice	2	3.7	Odd
8	TPTP215128	Probiotics and Prebiotics	2	3.7	Odd
9	TPTP215129	Post Harvest Physiology	2	3.7	Odd
10	TPTP215230	Food Flavor	2	3.7	Even
11	TPTP215231	Nutrition II: Micronutrients	2	3.7	Even
12	TPTP215232	Enzyme Chemistry and Technology	2	3.7	Even
13	TPTP215233	Food Microbiological Process	2	3.7	Even
14	TPTP215234	Thermal Process in Food Preservation	2	3.7	Even
15	TPTP215235	Fermentation and Bioseparation	2	3.7	Even
16	TPTP215236	Packaging and Shelf Life	2	3.7	Even
17	TPTP215237	Emulsion and Surfactant	2	3.7	Even
18	TPTP215238	Quality Management System	3	5.55	Even
19	TPTP215060	Functional Food and Nutraceutical in Metabolic Pathway*	2	3.7	Odd/Even
20	TPTP215061	Technology and Commercialization of Functional Food and Nutraceutical*	3	5.55	Odd/Even
21	TPTP215062	Advanced Nutritional Biochemistry*	3	5.55	Odd/Even
22	TPTP215063	Nutrigenomics, Proteomics, Metabolomics and Dietetics*	3	5.55	Odd/Even
23	TPTP215064	Selected Topics in Functional Food and Nutrition*	3	5.55	Odd/Even
24	TPTP215039	Special Topics	2	3.7	Odd/Even
25	TPTP215140	Current Topics in Food Science and Technology I	2	3.7	Odd
26	TPTP215241	Current Topics in Food Science and Technology II	2	3.7	Even
27	TPTP215042	Selected Topics I	1	1.85	Odd/Even
28	TPTP215043	Selected Topics II	1	1.85	Odd/Even
29	TPTP215044	Selected Topics III	1	1.85	Odd/Even
30	TPTP215045	Selected Topics IV	1	1.85	Odd/Even
31	TPTP215046	Selected Topics V	2	3.7	Odd/Even
32	TPTP215047	Selected Topics VI	2	3.7	Odd/Even
33	TPTP215048	Selected Topics VII	2	3.7	Odd/Even
34	TPTP215049	Selected Topics VIII	2	3.7	Odd/Even
35	TPTP215050	Selected Topics IX	3	5.55	Odd/Even
36	TPTP215051	Selected Topics X	3	5.55	Odd/Even
37	TPTP215052	Selected Topics XI	3	5.55	Odd/Even
38	TPTP215053	Selected Topics XII	3	5.55	Odd/Even
Matriculation Courses
1	TPTP215001	Unit Operation	2	3.7	Odd/Even
2	TPTP215002	Food Microbiology	2	3.7	Odd
3	TPTP215003	Food and Agricultural Product Analysis – Laboratory Practice	2	3.7	Even
4	TPTP215004	Process Technology – Laboratory Practice	3	5.55	Odd/Even
5	TPTP215005	Biochemistry	3	5.55	Even
6	TPTP215006	Nutrition	3	5.55	Odd

*This courses is only available to students participated in the Dual Degree program with Prince of Songkla University.

BY-RESEARCH TRACK

The curriculum is designed to enable students to complete their studies within two years.
Part of the thesis research may be conducted outside the study program with the approval of the Head of the Study Program.
Other provisions related to the learning process follow the academic regulations at the Faculty and University levels.

The curriculum structure for the by-research track is shown in the table provided below:

Semester	Code	Course	Credits		Offered Semester
Semester	Code	Course	SKS	ECTS	Offered Semester
I	TPTP215011	Research Methodology	3	5.55	Odd/Even
I	TPTP215013	Advanced Food Analysis	2	3.7	Odd/Even
I	TPTP215014	Scientific Communication I	1	1.85	Odd/Even
II	TPTP216092	Thesis*			Odd/Even
III	TPTP216092	Thesis*			Odd/Even
IV	TPTP216092	Thesis*			Odd/Even

* Total Credit of Thesis in Semester II, III and IV is 30 (10 SKS1.4 ECTS)

20262021

Compulsory Courses

No.	Code	Course	Syllabus
1	TPTP265101	Research Methodology	This course discusses the principles and systematic approaches in scientific research in the field of food science and technology, including research problem identification, literature review, experimental design, data collection, statistical analysis, and research ethics. Students are trained to formulate research problems, develop conceptual frameworks, and design experimental and non-experimental research using appropriate statistical and experimental designs. Through critical literature reviews and appropriate research designs, as well as responsible data analysis, students are guided to develop research proposals relevant to real-world challenges in the field of food systems and society. AI-assisted tools can be used ethically to support literature searches, library management, research gap mapping, and experimental design. This course contributes to SDGs 4 (Quality Education) and 17 (Partnerships for Achieving the Goals)
2	TPTP265201	Independent Study	This course provides guidance for students in developing research proposals in the field of food science and technology. Students conduct critical literature reviews, formulate research problems and objectives, and design appropriate research methodologies. The learning process emphasizes independent research proposal development under supervision, scientific reasoning, and the justification of experimental designs and statistical approaches employed. AI-assisted tools may be utilized as supporting instruments for literature management and research planning in accordance with ethical guidelines. Through presentations, structured discussions, and academic feedback, this course prepares students to conduct thesis research and develop high-quality research proposals aligned with the academic discipline of the study program. This course supports SDG 4 (Quality Education) and SDG 17 (Partnerships for the Goals), and may also contribute to SDGs 2, 6, 9, and 12 depending on the student’s research topic.
3	TPTP265102	Advanced Food Analysis	This course covers advanced analytical techniques applied in food and agricultural product research, including sample preparation, chromatographic and spectroscopic methods, and analytical method validation. The development and optimization of analytical methods are discussed using statistical approaches and experimental design, particularly for data evaluation and interpretation. In specific applications, spectroscopic data are analyzed using chemometric approaches, including multivariate statistics and artificial intelligence (AI)-assisted analysis, to support efficient, reliable, and sustainable food analysis. Learning activities are conducted through scientific article-based discussions and case studies to support research-oriented problem-solving. This course contributes to the achievement of SDG 12 (Responsible Consumption and Production).
4	TPTP265103	Scientific Communication I	Scientific communication I is a graduate-level course designed to develop students’ competencies in communicating food science research and scientific knowledge effectively, ethically, and critically through written, visual, and oral formats. The course covers scientific writing, manuscript structure, publication ethics, scientific posters, and oral presentation techniques, with reference to international standards in food science publishing. This course contributes to SDG 4 – Quality education by implementing scientific literacy and effective knowledge dissemination and SDG 17 – Partnerships for the goals by using science communication for collaboration and impact. The course applies a project-based case study approach using students’ bachelor theses as real research cases. Students transform their undergraduate theses into scientific manuscripts and posters, which are presented and critically discussed in class through structured peer review and problem-solving activities.
5	TPTP265104	Emerging Food Technology	Emerging Food Technology explores the principles, applications, and development of emerging food technologies with a student workload equivalent to 2 credits. The course covers the mechanisms of these technologies, their impacts on food safety, quality, stability, and product characteristics, as well as the evaluation of their advantages, limitations, and readiness for implementation from laboratory scale to pilot and industrial scales. This course applies a case-based learning approach through the analysis of recent scientific articles and industrial application case studies to connect technological principles with modern food processing practices. Through this approach, students are able to evaluate the relevance of emerging food technologies in addressing the needs of the food industry for efficient, innovative, safe, and sustainable food processing systems. The learning outcomes of this course contribute to the achievement of SDG 9 (Industry, Innovation, and Infrastructure) and SDG 12 (Responsible Consumption and Production).
6	TPTP265401	Scientific Communication II	This course provides students with intensive and structured guidance in preparing scientific manuscripts based on the results of their thesis research. The learning process focuses on developing scientific articles that meet national and international publication standards, covering manuscript structure and organization, evidence-based data presentation and discussion, journal selection, publication ethics, the use of writing support tools, and strategies for navigating the peer review process. Most learning activities are conducted through individual consultations, manuscript progress presentations, and fine-tuning sessions involving feedback from lecturers and peer discussions to enhance the quality of the manuscript and prepare it for submission to a scientific journal.
7	TPTP265302	Thesis (Reguler)	This course facilitates the structured and guided implementation of independent research in food science and technology. Students progressively develop their research competencies through several stages, including proposal development, data collection, statistical analysis, interpretation of results, thesis writing, and the thesis examination. The research process emphasizes methodological rigor, analytical accuracy, and academic integrity, with Artificial Intelligence (AI) used as a supporting tool for literature management and data processing under supervision. Through guided research practice, the course develops master’s-level competencies in scientific problem-solving and contributes to the development of sustainable food systems and the achievement of relevant Sustainable Development Goals (SDGs). The course contributes to SDG 2 (Zero Hunger), SDG 4 (Quality Education), SDG 6 (Clean Water and Sanitation), SDG 9 (Industry, Innovation and Infrastructure), SDG 12 (Responsible Consumption and Production), and SDG 17 (Partnerships for the Goals).
8	TPTP265214	Thesis (By Research)	This course facilitates intensive, independent research conducted within a structured research framework under close academic supervision. Students are directly involved in individual and collaborative research activities, from formulating research problems and designing experiments or analytical approaches to data collection, statistical analysis, interpretation of results, and dissemination of research findings. Artificial Intelligence (AI) may be used as a supporting tool for literature management, data processing, and interpretation of analytical results in accordance with academic integrity and ethical principles. Through a data-driven and scientific reasoning approach, the course develops master’s-level competencies in producing original scientific work based on robust methodology and suitable for publication, contributing to sustainable food systems and the achievement of relevant Sustainable Development Goals (SDGs). The course contributes to SDG 2 (Zero Hunger), SDG 4 (Quality Education), SDG 6 (Clean Water and Sanitation), SDG 9 (Industry, Innovation and Infrastructure), SDG 12 (Responsible Consumption and Production), and SDG 17 (Partnerships for the Goals).

Elective Courses

No.	Code	Course	Syllabus
1	TPTP265109	Protein Chemistry and Technology	This course discusses the problems and challenges in protein chemistry and technology, especially aspects of functional properties and modifications, extraction and isolation techniques. The course also emphasizes the developments in the field of protein chemistry and technology, which support SDGs 9 regarding the innovation in the field of food technology. The course also involves case-based learning, where students critically analyze recent publications (≥2020) to define problems in protein extraction, modification, and functionality, and formulate scientific-based solutions which will be discussed during the presentation section. The total student workload corresponds to 3.7 ECTS.
2	TPTP265110	Carbohydrate Chemistry and Technology	This course discusses the nomenclature, structure, and physical and chemical properties of mono-, di-, oligo-, and polysaccharides. It explores the physical, chemical, and functional properties of hydrocolloid carbohydrates (such as starch, cellulose, pectin, carrageenan, chitin/chitosan, glucomannan, and inulin), including isolation techniques, modifications, and their applications in the food industry. This course carries a total workload equivalent to 3.7 ECTS. The learning outcomes contribute to the achievement of the Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger) through innovation in food ingredients and functionality, SDG 9 (Industry, Innovation and Infrastructure) through advancement of carbohydrate processing technologies, and SDG 12 (Responsible Consumption and Production) through efficient utilization and valorization of carbohydrate-based food resources.
3	TPTP265111	Lipid Chemistry and Technology	This course covers the chemistry, structure, and physicochemical properties of lipids, including fats and oils from conventional and emerging sources. Topics include lipid extraction and purification, refining processes, quality assessment, oxidation and stability, lipid modification technologies such as fractionation, hydrogenation, and interesterification, and the role of lipids in food quality, nutrition, and health. The course also covers structured and functional lipids, alternative and sustainable lipid sources, lipid-based delivery systems, and emerging technologies such as oleogels, solid lipid nanoparticles, and lipidomics. These topics are used to interpret analytical data, compare processing technologies, and understand structure–function relationships in lipid systems. The course has a total workload equivalent to 3.7 ECTS. Its learning outcomes contribute to the achievement of the Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger) through improving the quality and functionality of lipids in food systems; SDG 3 (Good Health and Well-being) through research on lipids related to nutrition and health; SDG 9 (Industry, Innovation and Infrastructure) through advances in lipid processing and delivery technologies; and SDG 12 (Responsible Consumption and Production) through the use of sustainable lipid sources and waste valorization.
4	TPTP265112	Waste Management	This course explores the potential of waste as an environmental pollutant and scientific approaches to preventing and managing waste-related pollution. Topics include the basic concepts of waste management, aerobic and anaerobic waste treatment, waste valorization through composting, biogas production, and biorefinery approaches, as well as physical, chemical, and biological wastewater treatment, including recent developments in waste management science and technology. The course uses a project-based and problem-solving approach, with an emphasis on the critical review of recent scientific publications (≥2020) in waste management. Students analyze environmental issues related to waste generation and treatment, evaluate technology performance based on data reported in the scientific literature, and develop scientifically informed solutions. The course contributes to the achievement of the Sustainable Development Goals (SDGs), particularly SDG 6 (Clean Water and Sanitation), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). The total student workload for this course is equivalent to 3.7 ECTS.
5	TPTP265113	Nutrition I: Macronutrients	This course examines current issues and emerging challenges related to macronutrients, with a particular emphasis on the metabolism of proteins, lipids, and carbohydrates and their implications for human health. Topics covered include the digestion and metabolism of macronutrients; dietary fiber and resistant starch, including their physicochemical properties, fermentation processes, and physiological functions; glycemic responses; and metabolic disorders associated with macronutrient imbalances. The course also explores recent scientific advances in macronutrient research and technology through the critical analysis of contemporary scientific studies. This course has a total workload equivalent to 3.7 ECTS credits. The intended learning outcomes contribute to the achievement of the United Nations Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger) through the enhancement of nutritional quality and food strategies; SDG 3 (Good Health and Well-being) through a comprehensive understanding of macronutrient metabolism and metabolic disorders; and SDG 12 (Responsible Consumption and Production) by promoting sustainable dietary practices and sustainable food systems.
6	TPTP265114	Experimental Nutrition	Experimental Nutrition is a graduate-level course that provides students with a comprehensive understanding of experimental approaches in nutrition science, focusing on nutrient bioavailability, gastrointestinal physiology, intestinal barrier function, and cellular–molecular mechanisms of nutrient absorption and metabolism. The course emphasizes critical analysis of experimental evidence of recent peer-reviewed experimental nutrition papers (>2020), integration of classical nutrition concepts with modern research methodologies, and interpretation of data from in vivo, ex vivo, and in vitro experimental nutrition studies. Learning activities are conducted primarily through lectures, guided discussions, and structured paper-based case studies followed by student oral presentation, preparing students to design and evaluate experimental nutrition research at the master’s level. This course contribute to SDG 4 – Quality education through research-based and critical learning, SDG 2 – Zero hunger by incorporating scientific basis of nutrient bioavailability and diet quality, SDG 3 – Good health and well being by mechanistic understanding of nutrition–health relationships. The course potentially contributes to SDG 9 – Industry, Innovation and Infrastructure by understanding an evidence-based nutrition research and innovation.
7	TPTP265115	Experimental Nutrition Laboratory Practice	Experimental Nutrition – Laboratory practice is a laboratory-based course designed to equip graduate students with advanced competencies in designing, conducting, analyzing, and critically evaluating experimental nutrition studies using animal and in vitro models. The course integrates experimental design, ethical considerations, diet formulation, animal handling, sampling techniques, data analysis, and scientific reporting, with strong emphasis on problem-based learning and recent research advances. Statistical analysis is applied to evaluate data generated from practical laboratory work. This course contributes to SDG 4 – Quality education by implementing scientific literacy and effective knowledge dissemination and potentially contributes to SDG – 2 Zero hunger by assessing nutrition quality and evidence-based dietary interventions, SDG – 3 Good health and well-being for health-promoting nutrition strategies, SDG – 9 Industry, innovation, and infrastructure through data-driven nutrition research, and translational science, as well as SDG – 12 Responsible consumption and production by learning animal use ethics.
8	TPTP265116	Probiotics and Prebiotics	This course covers the concepts of probiotics and prebiotics, including probiotic strain requirements, screening and evaluation methods, health effects, and applications in food systems, as well as prebiotic types, characteristics, and their interactions with gut microbiota. The course also discusses in vitro and in vivo approaches for assessing probiotic functionality, factors influencing gut microbiota, and recent developments in science and technology related to probiotics and prebiotics. The course is delivered through project-based and problem-oriented learning, emphasizing critical reviews of recent scientific publications (≥2020). Students analyze current scientific and regulatory issues in probiotics and prebiotics, evaluate experimental evidence reported in the literature, and propose scientifically based solutions. This course contributes to SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-Being), and SDG 12 (Responsible Consumption and Production). The total student workload for this course is 3.7 ECTS.
9	TPTP265117	Postharvest Physiology	This course discusses the problems and challenges in postharvest physiology, especially : Postharvest Biology (Ethylene Production; Compositional Changes Biological Factors Involved in deterioration: Growth and Development; Climacteric and Non-Climacteric; Transpiration Physiological Breakdown; Physical damage; Pathological Breakdown) a. Storage Condition (Temperature Management; Relative Humidity Control; Supplement to Temperature and RH Control; CAS, MAS) b. Postharvest Technology e.g. Packaging (Bioactive Packaging; Minimally Processed) c. Future Trends in Postharvest Handling d. Environmental Factors Influencing Deterioration (Temperature; Relative Humidity; Atmospheric Composition; Ethylene; Light; Other Factors) and e. Presentation of the latest research results in the field of postharvest physiology The course applies case-based learning through critical analysis of recent problems based on scientific publications (≥2020) in postharvest physiology; and proposed solutions which are discussed during presentation sections. The total student workload corresponds to 3.7 ECTS. This course supports the achievement of SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production) through postharvest technologies and management strategies aimed at reducing food losses and maintaining food quality and safety
10	TPTP265204	Food Flavor	This course covers fundamental and applied aspects of food flavor, including taste, aroma, and trigeminal sensations, as well as the chemical and biochemical basis of flavor compounds in food systems. The course discusses the classification and characteristics of flavor compounds, flavor biogenesis, processing-induced flavor development, extraction and analytical methods, umami and kokumi compounds, and flavor characteristics of spices and plant-based ingredients. The course applies project-based learning through critical reviews of recent scientific publications (≥2020). This course supports current developments in food flavor science and contributes to SDG 2 (Zero Hunger), SDG 9 (Industry, Innovation and Infrastructure), and SDG 12 (Responsible Consumption and Production). The total student workload for this course is 3.7 ECTS.
11	TPTP265205	Nutrition II: Micronutrients	Micronutrients is a graduate-level course that provides an advanced understanding of vitamins (water-soluble and fat-soluble) and minerals, focusing on their physiological roles, metabolism, bioavailability, interactions, deficiency and toxicity, and implications for human health. The course integrates classical micronutrient concepts with recent scientific evidence from nutrition, metabolism, and food science research. This course contributes to SDG 4 – Quality education by implementing evidence-based nutrition learning. In addition, this course potentially contributes to SDS 2 – Zero hunger by ensuring micronutrient adequacy and hidden hunger, SDG – 3 Good health and well-being by preventing micronutrient deficiencies and toxicity. The course is delivered through lectures, guided discussions, and paper-based case studies. Students critically review recent peer-reviewed publications (>2020) analyzing current challenges in micronutrient research, such as bioavailability, nutrient-nutrient interactions, and population-level deficiencies. Through this approach, students develop problem-solving skills by evaluating research findings and presentation in the classroom.
12	TPTP265206	Enzyme Chemistry and Technology	The course covers key aspects of enzyme chemistry and technology, including: chemistry and functionality of enzymes, enzyme kinetics, modification of physical properties, enzyme production, enzyme applications in industry, and the development of science and technology in the field of enzyme chemistry and technology. Learning activities emphasize case-based solving of current enzymatic application and challenges through analysis of recent scientific publications (≥2020) in enzyme chemistry and technology and discussing the result during the presentation sections. The total student workload corresponds to 2 credits (SKS), equivalent to 3.7 ECTS. This course supports the achievement of SDG 9 (Industry, Innovation and Infrastructure) and SDG 12 (Responsible Consumption and Production) by fostering innovation through enzyme-based process design, optimization, and sustainable applications in industrial and food processing systems.
13	TPTP265207	Food Microbiological Process	This course explores microbiological processes in food systems involved in the transformation, synthesis, and degradation of food components. Topics include the biodegradation of carbohydrates, proteins, and lipids, as well as the biosynthesis of organic acids, amino acids, vitamins, primary and secondary metabolites, antimicrobial compounds, and microbial toxins. The course also covers metabolic pathways and their regulation, interactions between microorganisms and the processing environment, and factors affecting microbial activity and productivity. Recent developments in food microbiology are also discussed, including metabolomics, systems biology, metabolic engineering, and modern bioprocessing for the development of functional foods and value-added food products. Learning activities use a Case-Based Learning (CBL) approach based on critical reviews of recent scientific publications (≥2020). The course contributes to SDG 2 (Zero Hunger), SDG 9 (Industry, Innovation and Infrastructure), and SDG 12 (Responsible Consumption and Production). The total student workload is equivalent to 3.7 ECTS.
14	TPTP265208	Thermal Process in Food Preservation	This course covers the principles and applications of thermal processing for food preservation, with an emphasis on the growth and inactivation kinetics of spoilage and pathogenic microorganisms in packaged foods. Topics include thermal bacteriology, microbial heat resistance parameters such as D-value, Z-value, Q₁₀, and activation energy, heat penetration and distribution, determination of the cold spot, and evaluation of thermal process adequacy using graphical and mathematical approaches. The course also covers the application of thermal processing to canned foods and retort pouch packaging, as well as recent developments in thermal processing technologies and process validation to ensure food safety and quality. Learning activities use a Case-Based Learning (CBL) approach based on critical reviews of recent scientific publications (≥2020). The course contributes to SDG 2 (Zero Hunger), SDG 9 (Industry, Innovation and Infrastructure), and SDG 12 (Responsible Consumption and Production). The total student workload is equivalent to 3.7 ECTS.
15	TPTP265127	Fermentation and Bioseparation	This course covers key issues and challenges in fermentation and bioseparation, including fermentation media formulation, microbial management and inoculum development, microbial growth and fermentation kinetics, bioreactor configuration and scale-up, aeration and oxygen transfer, process control, and the basic principles of bioseparation and their applications in the fermentation industry. The course also covers recent advances in science and technology related to fermentation processes and downstream processing. Learning activities use a project-based and problem-oriented approach, with an emphasis on the critical review of recent scientific publications (>2020). The course contributes to SDG 2 (Zero Hunger), SDG 9 (Industry, Innovation and Infrastructure), and SDG 12 (Responsible Consumption and Production). The total student workload is equivalent to 3.7 ECTS
16	TPTP265210	Packaging and Shelf Life	This course discusses various types of degradation that may occur in food materials and products, including physical, chemical, biochemical, and microbiological deterioration, as the basis for selecting appropriate packaging materials and methods. The course covers the principles and methods of packaging for fresh products, animal-based products, and dry products, including aseptic and non-aseptic packaging. In addition, the course addresses recent advances in food packaging technologies, such as active packaging, intelligent packaging, and sustainable packaging systems. As part of packaged food systems, students will study the concepts and methods for shelf-life determination, including both conventional and accelerated methods, as well as the factors affecting product stability during storage. Students’ knowledge will also be enriched through discussions of current issues related to food packaging and shelf life. Learning is conducted through a problem-based case study approach, supported by critical reviews of recent scientific publications (≥ 2020). Students are expected to analyze current challenges in the development of packaging technologies and shelf-life determination, and to formulate scientifically grounded solutions. The total student workload for this course is equivalent to 3.7 ECTS.
17	TPTP265211	Emulsion and Surfactant	This course covers the fundamental and applied aspects of emulsion and surfactant systems in food products. Topics include the physical and chemical properties of food emulsions, factors affecting emulsion stability, emulsion components, formulation, and emulsification techniques, as well as the types and characteristics of surfactants used in food products. The course also covers surfactant components and preparation techniques, the concepts of hydrophilic–lipophilic balance (HLB) and hydrophilic–lipophilic difference (HLD) and their relationship to emulsion stability, different types of emulsions and their applications in food and beverage products, and emerging developments in emulsion and surfactant technologies. Learning activities integrate problem-based case studies through critical reviews of recent scientific publications (≥2020). Students analyze current challenges in the development of emulsion and surfactant systems and propose scientifically based solutions, which are presented in class. The total student workload is equivalent to 3.7 ECTS. The course contributes to SDG 9 (Industry, Innovation and Infrastructure) and SDG 12 (Responsible Consumption and Production) through the development of innovative emulsion and surfactant technologies for sustainable food processing.
18	TPTP265212	Quality Management System	This course examines the key principles and elements of quality management, including ISO 9001, ISO 17025, and ISO 22000, documentation systems, audit planning, and the relationships among quality management standards. It also covers the implementation and development of quality management systems in the food and agricultural product industries through case studies and quality assurance projects. The course contributes to SDG 12 (Responsible Consumption and Production).
19	TPTP265301	Project Internship	Project Internship is an elective course that provides students with structured professional experience through the development of an innovative project at a partner institution relevant to the food sector, such as food industries, government agencies, or research institutions. The course emphasizes the application of knowledge and analytical and innovative thinking to design contextual, evidence-based innovations that provide added value to the host institution. Learning takes place through direct involvement in a professional environment, academic and field supervision, critical reflection, and the development of project outputs. The course is conducted over six months, carries 2 credits, and can be taken starting from the third semester. Expected outputs include a project report, presentation, and relevant recommendations or innovative products. The learning outcomes contribute to SDG 9 (Industry, Innovation and Infrastructure) and SDG 12 (Responsible Consumption and Production) by strengthening students’ capacity to develop practical, efficient, responsible, and sustainable food innovations. AI and statistical analysis may be used appropriately as supporting tools for information exploration, data analysis, project evaluation, and the development of evidence-based recommendations.
20	TPTP265118 – TPTP265119	Topik Khusus I-II	Covers a specific topic selected by the student, which may involve a paper, small-scale research project, or other academic assignment. The topic may be taken from another study program or faculty and may be offered more than once in different semesters. The assignment requires approval from the academic supervisor, who helps determine the research direction and its relevance to the student’s career needs after graduation.
21	TPTP265120 TPTP265213	Topik Terkini I-II	Discusses specific emerging topics or recent scientific advancements that are not yet covered in existing courses and are considered necessary to support the development of food science and technology.
22	TPTP265121-TPTP265132	Topik Terpilih I-XII	Contains student academic activities, including student mobility and other academic activities that can be converted into credits (SKS) in accordance with Study Program regulations and credit equivalency at partner institutions/relevant agencies, and may be implemented in either the Odd or Even semester.

Mata Kuliah Matrikulasi

No.	Code	Course	Syllabus
1	TPTP265105	Unit Operation	Covers the basic principles and applications of food processing operations, including raw material preparation, size reduction and enlargement, mixing and homogenization, mechanical and physical separation, evaporation, crystallization, drying, and cooling in food and agricultural product processing.
2	TPTP265106	Food Microbiology	Explores microorganisms associated with food, including beneficial, spoilage, and pathogenic microorganisms. Topics include microbial interactions with food, factors affecting microbial growth and inactivation, mechanisms of food spoilage, foodborne pathogens and their physiology, the effects of processing on microorganisms, principles of microbial control, and the application of fermentation in food preservation and processing to produce safe and high-quality products.
3	TPTP265202	Food and Agricultural Product Analysis Laboratory Practice	Covers solution preparation and standardization for analysis, sample preparation, proximate and minor component analysis, gravimetric and volumetric methods, and the use of chromatographic and spectrophotometric methods for quantitative analysis of food components.
4	TPTP265107	Processing Technology Laboratory Practice	Covers basic and applied food and agricultural product processing to develop product prototypes, with a focus on controlling key processing factors and the characteristics of the final products.
5	TPTP265203	Biochemistry	This course covers the chemical reactions underlying life processes in living organisms. The course provides an understanding of the structure, properties, and roles of water; acid–base reactions in biological systems; and the structure, properties, and functions of biomolecules, including proteins, carbohydrates, and lipids. It also covers bioenergetics and major metabolic pathways, including glycolysis, gluconeogenesis, the Krebs cycle, the electron transport chain, photosynthesis, the pentose phosphate pathway, protein metabolism (synthesis and degradation), and lipid metabolism (synthesis and degradation). The course helps students understand the relationships between biomolecular structure and function, biochemical reactions, and metabolic processes as a foundation for studying food science.
6	TPTP265108	Nutrition	Covers the relationship between nutrients and health, including the role of food intake in meeting nutritional needs for growth, maintenance, and optimal health. Topics include the digestive system, nutritional physiology, nutrient metabolism (carbohydrates, lipids, proteins, vitamins, minerals, and water) and its effects on health, as well as energy requirements and recommended dietary allowances.