Program Learning Outcomes
Learning Outcomes
Kurikulum 2026Kurikulum 2021
| Code | Program Learning Outcomes (PLO) |
|---|---|
| A. Attitude (S) | |
| S1 | Pancasila minded and have awareness of the interest of the nation. |
| S2 | Having responsibility, confidence, emotional maturity, ethics, and awareness of being a lifelong learner. |
| B. Knowledge (P) | |
| P1 | Mastering theoretical concepts in specific areas of food science and technology and understand its recent advances. |
| C. General Skill (KU) | |
| KU1 | Able to synthesize current scientific literature to develop a conceptual framework, identify research gaps, and formulate research problems in food science and technology. |
| D. Special Skills (KK) | |
| KK1 | Able to design and develop innovative food products, processes, or systems using emerging food technologies to create added value, ensure safety and quality, and potential for commercialization. |
| KK2 | Able to communicate the scientific findings in scientific conferences or scientific journals. |
| Code | Program Learning Outcomes (PLO) |
|---|---|
| A. Attitude | |
| PLO 1 | Pancasila minded and have awareness of the interest of the nation. |
| PLO 2 | Having responsibility, confidence, emotional maturity, ethics, and awareness of being a lifelong learner. |
| B. Knowledge | |
| PLO 3 | Mastering theoretical concepts in specific areas of food science and technology and understand its recent advances. |
| C. Special Skills | |
| PLO 4 | Able to gather information from scientific findings, develop a conceptual framework and formulate research problems. |
| PLO 5 | Able to take a scientific approach to solve problems through the measurement of appropriate variables, to collect valid data, to interprete the data, and relate it to research problem-solving. |
| PLO 6 | Able to communicate the scientific findings in scientific conferences or scientific journals. |
Graduate Profiles
Kurikulum 2026Kurikulum 2021
- Academician in Food Science and Technology
Graduates can pursue careers as educators or lecturers in Food Science and Technology, Food Technology, Agricultural Product Technology, or related study programs. They are equipped to develop research-based learning, think critically, keep up with advances in food science, and support the development of academic knowledge within higher education. - Researcher in Food Science and Technology
Graduates can work as researchers at universities, research institutions, research centers, food industries, and national or international organizations. They are equipped to design and conduct research systematically, analyze data, publish scientific findings, and develop solutions based on emerging food technologies. - Professional in the Food Industry
Graduates can work as professionals in the food industry in areas such as research and development, production, process control, quality assurance, food safety, regulation, packaging, shelf-life, and product development. They are equipped to apply emerging food technologies to improve process efficiency, product quality and safety, added value, and competitiveness. - Food Policy and Public Sector Professional
Graduates can work in government agencies, standardization bodies, regulatory agencies, international organizations, and other institutions involved in food policy. They are equipped to apply scientific knowledge in the development, evaluation, and implementation of policies and programs related to food quality, safety, security, standardization, and sustainability.
Graduates of the MFST program are highly prepared to pursue careers in three key fields:
- Academics and researchers in food technology and agricultural product disciplines
- Professionals in the food industry, focusing on production, quality assurance, and research & development, and
- Bureaucrats in food-related governmental and international organizations, such as the Food and Drug Monitoring Agency (BPOM), the National Standardization Agency (BSN), the Ministry of Agriculture, the Ministry of Industry, the World Health Organization (WHO), and the Food and Agriculture Organization (FAO).
The program cultivates critical thinking and specialized expertise to tackle complex challenges in food science and technology.