Learning Outcomes
Upon graduation, THP graduates are expected to demonstrate the following Programme Learning Outcomes (PLOs) set:
PLO 1 - Be able to internalize the attitude of piety to God Almighty and patriotism
Indicators:
1.1. Demonstrate attitudes of responsibility, honesty, and discipline as an embodiment of piety to God Almighty.
1.2. Demonstrate a caring attitude towards the preservation of Indonesian culture and environment as an embodiment of patriotism.
PLO 2 - Be able to demonstrate good collaboration and scientific communication in oral and writing skills both at national and international levels.
Indicators:
2.1. Demonstrate the ability to collaborate in project completion.
2.2. Demonstrate the ability to communicate orally and in writing both in national and international languages.
PLO 3 - 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.
Indicators:
3.1. Be able to implement analytical techniques for scientific information to solve food and agricultural product problems.
3.2. Be able to solve problems in the field of food technology and agricultural products with the support of appropriate science and technology.
3.3. Be able to control data records to ensure validity and prevent plagiarism.
PLO 4 - Be able to design food products and agricultural products based on local agro-industry commodities.
Indicators:
4.1. Use equipment and operating units used in the food processing industry and agricultural products.
4.2. Design food product processing and engineering.
4.3. Design packaging and storage models for food products.
PLO 5 - Be able to design processes and systems for quality assurance and food safety in food production.
Indicators:
5.1. Identify beneficial microorganisms, as well as pathogenic and spoilage microorganisms.
5.2. Evaluate physical, chemical, and microbiological hazards associated with food and food systems as well as their transmission and control.
5.3. Design cleaning and sanitation processes as well as water and waste management.
5.4. Develop standards and specifications for food products.
5.5. Designing a food safety program.
5.6. Evaluate the food quality assessment system (statistical process control).
PLO 6 - Be able to design applicable agricultural food business models.
Indicators:
6.1. Design business-oriented food and agricultural products innovatively, creatively, competitively, and cooperatively.
6.2. Conduct studies in economic/business feasibility and market segmentation.
6.3. Designing a digital-based marketing system.
PLO 7 - Be able to evaluate chemical, enzymatic, microbiological, physical changes, technical functional properties, and health functional properties of food and agricultural products.
Indicators:
7.1. Describe the characteristics of food ingredients from agricultural products.
7.2. Describe changes in the characteristics of foodstuffs and agricultural products during processing and storage.
7.3. Describe the testing principles for agricultural product materials.
PLO 8 - Be able to evaluate principles in food engineering and agricultural products.
Indicators:
8.1. Describe the engineering operating principles of food processing and agricultural products.
8.2. Analyze the principles of food engineering and agricultural products.
8.3. Evaluating parameters in food engineering operations and agricultural products.
PLO 9 - Be able to evaluate the principles of quality assurance and food safety.
Indicators:
9.1. Describe the quality management system.
9.2. Describe the management of quality system audits.
9.3. Analyze government regulations and technical standards related to quality assurance and food safety in the production process and product marketing.