Programs
Food Technology.
Our food technology program provides students with a strong foundation in basic science and food science. By being industry-oriented, we are constantly pushing our students to apply theory to real-life situations, so that, when they graduate, they are fully ready for starting up their own businesses or working in leading food companies around the globe. Our Food Technology Study Program has the mandate and responsibility to apply and develop food science and technology i.e. food chemistry and analysis, food microbiology and safety, food processing and engineering, food biochemistry and nutrition, and applied food science as well as life skills.
info for faculty
Graduates
Graduate Profile.
A graduate equipped to become:
- Skilled in performing various food analysis techniques and capable of ensuring food quality with honesty and integrity
- Capable of characterizing raw materials and analyzing effect of processing on food products, setting up steps in food processing procedures, identifying effect of food processing and engineering on food quality changes
- Capable of recommending results of research and development (R & D) of Food science and technology, advocating food excellence and hazard, implementing a food safety management system
- Capable of developing and carrying out business schemes in the food sector with the right ethics and marketing of the products produced
Study
What Will I Study.
You will learn about food science and technology, i.e.:
- raw material and food handling and characteristics
- processing, preserving, and packaging of food
- value-added and effect of processing on food constituents and ingredients
- microbiological, nutritional, and functional qualities of food
- food sector entrepreneurship & leadership
*For course details, you can see the curriculum of our study program
Career
What Will I Become.
Here are several career choices & prospective jobs for Food Technology graduates :
- Food Manufacturing Industries
- Food Ingredient Manufactures
- Food Packaging Manufactures
- Food supply chain industries
- Government Institutions: applied food science and technology, food legislation, etc.
- Education and Research Institutions
- Public Analysts’ Laboratories
- Consultancy (SSOP, GMP, HACCP, etc.)
- Food Entrepreneurship
Alumni
It All Begins Here.
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Melalui kegiatan seperti Service Learning di UPH, mahasiswa juga diajarkan untuk bisa berinteraksi dan membangun relasi yang baik dengan orang lain.
Albert Hendriko
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Don't take it too seriously, maksudnya selama berkuliah banyak-banyaklah bergaul dan perluas networking. Tetapi juga don't take it for granted.
Jacqueline Karina
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Food technology UPH membuat saya memahami prinsip dan teknologi dalam industri pangan, yang bermanfaat dan dapat diaplikasikan dalam pekerjaan saya.
Yunita Kristanti
Study Plan
Study Plan.
1st Semester | |
---|---|
Courses | Credits |
General Chemistry 1 | 3 |
General Biology | 3 |
General Physics | 4 |
Calculus | 3 |
Food Commodity Science | 2 |
Technological Skills | 2 |
Pancasila | 2 |
2nd Semester | |
---|---|
Courses | Credits |
General Chemistry 2 | 3 |
Organic Chemistry | 3 |
Microbiology | 3 |
Introduction to Food Technology | 3 |
Christian Religion/World Religions | 4 |
Soft Skills | 2 |
Leadership & Entrepreneurship | 2 |
3rd Semester | |
---|---|
Courses | Credits |
Computer Application | 2 |
Written Communication | 2 |
Civics | 2 |
Bahasa Indonesia | 2 |
4th Semester | |
---|---|
Courses | Credits |
Biochemistry | 4 |
Food Microbiology | 3 |
Unit Operation | 3 |
Statistics | 3 |
Oral Communication | 2 |
Christian Worldview 1/Philosophy of Science | 4 |
5th Semester | |
---|---|
Courses | Credits |
Food Chemistry | 4 |
Food Processing Technology | 4 |
Food Processing Microbiology | 2 |
Food Processing Technology Lab | 2 |
Human Nutrition | 4 |
Christian Worldview 2/Ethics | 4 |
6th Semester | |
---|---|
Courses | Credits |
Food and Machinery Equipment | 2 |
Experimental Design and Data Analysis | 2 |
Christian Worldview 3/History of Thought | 4 |
7th Semester | |
---|---|
Courses | Credits |
Food Analysis | 4 |
Sensory Evaluation of Food | 3 |
Principles of Food Engineering | 3 |
Food Safety and Sanitation | 2 |
Food Sector Entrepreneurship | 2 |
Food Legislation | 2 |
Elective Course | 2 |
8th Semester | |
---|---|
Courses | Credits |
Food Packaging and Storage Technology | 4 |
Food Quality Assurance | 3 |
Research Methods | 3 |
Elective Course | 3 |
Elective Course | 2 |
Elective Course | 2 |
9th Semester | |
---|---|
Courses | Credits |
Seminar | 2 |
Internship | 2 |
Elective Course | 2 |
10th Semester | |
---|---|
Courses | Credits |
Thesis | 6 |
Elective Courses | |
---|---|
Courses | Credits |
Food Additives | 2 |
Nutritional Status Assessment | 2 |
Nutrient Interaction | 3 |
Nutrition for Specific Groups | 2 |
Dietetics | 3 |
Flavor Technology | 3 |
Milk Processing Technology | 2 |
Food Biotechnology | 2 |
Fruit and Vegetables Processing Technology | 2 |
Aquatic Food Product Processing Technology | 3 |
Functional Food | 3 |
Fermented Beverage Technology | 2 |
Wawasan Dunia | |
---|---|
Courses | Credits |
Pendidikan Agama Kristen / Pendidikan Agama Dunia | |
Logika Terapan / Critical Thinking | |
Wawasan Dunia Kristen 1 / Filsafat Ilmu | |
Wawasan Dunia Kristen 2 / Etika | |
Wawasan Dunia Kristen 3 / Sejarah Pemikiran |
Pengenalan Diri | |
---|---|
Courses | Credits |
Pendidikan Kewarganegaraan | |
Pancasila | |
Pengantar Ilmu Alam | |
Bahasa Indonesia / BIPA | |
General English | |
Kecakapan Akademik | |
Kesehatan dan Kebugaran |
Study Fee | |
---|---|
Total Study Fee | Rp219.450.000 |
*) The price covers all tuition fee during normal study period according to valid curriculum |
Facilities
Our Facilities.
Food Quality Control Lab.
Quality Control Lab. Is a systematic and integrated lab. to support teaching as well as research activities that are related to the quality of food products, both in terms of chemical and physical characteristics. Featured facilities: Soxhlet apparatus for fat analysis, complete Kjeldahl apparatus for protein analysis, texture analyzer, rotary evaporator, UV-Vis spectrophotometer.
Sensory Evaluation Lab.
The Food Sensory Analysis Lab. Is designed to evaluate the quality standards of food that are related to the sensory properties of the products such as taste, color, aroma, and texture. It has a preparation room equipped with cool storage and preparation table, connected to the panel booth where the panelist is seated. The panel booths temperature, humidity and lighting are controlled to minimize subject’s biases, maximize their sensory capability and eliminate external variable.
Food Processing Lab.
Food Processing Lab. is designed to support teaching and research for processing of various food products. This lab is designed with 16 solid surface spaces ideal for confectionary and bakery making as well as for easy cleaning and sanitation and is equipped with various basic food processing instrument to facilitate small scale processing of broad range of food products ( Confectionary and bakery product, various meat and cereal based product and beverages ranging from traditional to fermented beverages). This lab host various instructional purpose ( Food Engineering, Unit Operation, Food Processing, Food Product Development and as well as research projects).
LECTURERS
LECTURERS.
Ir. W. Donald R. Pokatong, M.Sc., Ph.D.
Head of Food Technology
Earned a bachelor degree in Agricultural Product Processing from Universitas Sam Ratulangi, Manado, and Master of Science and Doctoral degrees, in Food Science and Molecular Biology, respectively, from Department of Applied Microbiology and Food Science at University of Saskatchewan, Saskatoon, Canada. Professionally, he is AACC International, USA and PATPI members.
Ratna Handayani, S.TP., M.P.
Deputy Department of Food Technology
Wenny Silvia Loren Br Sinaga, M.Si.
Titri Siratantri Mastuti, ST., M.Si.
Dr. Tagor M. Siregar, S.Si., M.Si.
Lucia Crysanthy Soedirga, M.Sc.
Dr. Ir. Melanie Cornelia, MT
Intan Cidarbulan Matita, Ph.D.
Dr. Ir. Hardoko, MS
Dr. Adolf J. N. Parhusip
Eveline, M.P., M.Si.
Yuniwaty Halim, M.Sc.
Dr. Nuri Arum Anugrahati
Natania, M.Eng.
LECTURERS
LECTURERS.
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