Graduate Learning Outcomes

Upon graduation, THP graduates are expected to demonstrate the following graduate learning outcomes (GLOs) set:

GLOs 1 ATTITUDE (S1): Be able to internalize the attitude of piety to God Almighty and patriotism

Indicator:

S1. Demonstrate attitudes of responsibility, honesty, and discipline as an embodiment of piety to God Almighty.

S2. Demonstrate a caring attitude towards the preservation of Indonesian culture and environment as an embodiment of patriotism.

GLOs 2 GENERAL SKILLS (KU1): Be able to demonstrate good collaboration and scientific communication in oral and writing skills both at national and international levels.

Indicator:

KU1-1. Demonstrate the ability to collaborate in project completion.

KU1-2. Demonstrate the ability to communicate orally and in writing both in national and international languages.

GLOs 3 GENERAL SKILLS (KU2): Be able to implement research methodologies of various sciences and technologies in supporting the development of the scientific field of Food Technology and Agricultural Products.

Indicator:

KU2-1. Be able to implement analytical techniques for scientific information to solve food and agricultural product problems.

KU2-2. Be able to solve problems in the field of food technology and agricultural products with the support of appropriate science and technology.

KU2-3. Be able to control data records to ensure validity and prevent plagiarism.

GLOs 4 SPECIALIST SKILLS (KK1): Be able to design food products and agricultural products based on local agro-industry commodities.

Indicator:

KK1-1. Be able to implement testing of physical, nutrition, microbiology, organoleptic, and nutritive functional properties of food products and agricultural products.

KK1-2. Use equipment and operating units used in the food processing industry and agricultural products.

KK1-3. Design food product processing and engineering.

KK1-4. Design packaging and storage models for food products.

GLO 5 SPECIALIST SKILLS (KK2): Be able to design processes and systems for quality assurance and food safety in food production.

Indicator:

KK2-1. Identify beneficial microorganisms, as well as pathogenic and spoilage microorganisms.

KK2-2. Evaluate physical, chemical, and microbiological hazards associated with food and food systems as well as their transmission and control.

KK2-3. Design cleaning and sanitation processes as well as water and waste management.

KK2-4. Develop standards and specifications for food products.

KK2-5. Designing a food safety program.

KK2-6. Evaluate the food quality assessment system (statistical process control).

GLOs 6 SPECIALIST SKILLS (KK3): Be able to design applicable agricultural food business models.

Indicator:

KK3-1. Design business-oriented food and agricultural products innovatively, creatively, competitively, and cooperatively.

KK3-2. Conduct studies in economic/business feasibility and market segmentation.

KK3-3. Designing a digital-based marketing system.

GLOs 7 KNOWLEDGE (P1): Be able to evaluate chemical, enzymatic, microbiological, physical changes, technical functional properties, and health functional properties of food and agricultural products.

Indicator:

P1-1. Describe the characteristics of food ingredients from agricultural products.

P1-2. Describe changes in the characteristics of foodstuffs and agricultural products during processing and storage.

P1-3. Describe the testing principles for agricultural product materials.

GLOs 8 KNOWLEDGE (P2): Be able to evaluate principles in food engineering and agricultural products.

Indicator:

P2-1. Describe the engineering operating principles of food processing and agricultural products.

P2-2. Analyze the principles of food engineering and agricultural products.

P2-3. Evaluating parameters in food engineering operations and agricultural products.

GLOs 9 KNOWLEDGE (P3): Be able to evaluate the principles of quality assurance and food safety.

Indicator:

P3-1. Describe the quality management system.

P3-2. Describe the management of quality system audits.

P3-3. Analyze government regulations and technical standards related to quality assurance and food safety in the production process and product marketing.