Problem Framing
Define user needs, product opportunity, constraints, and success metrics.
STUDIO // CAPSTONE DESIGN
Capstone Design
An integrative studio where students translate food science, process engineering, quality assurance, and business feasibility into a tested product or system design.
OVERVIEW // DESIGN BRIEF
Integrated Product Design Studio
Capstone Design connects consumer needs, formulation trials, process validation, packaging strategy, halal assurance, and go-to-market thinking in one guided project cycle.
OUTPUT // OUTCOMES
Expected Outcomes
-
Validated prototype or process design with technical documentation.
-
Quality, safety, and halal assurance plan for the proposed product.
-
Business feasibility, packaging direction, and presentation-ready portfolio.
CURRICULUM // INTEGRATED COURSES
Capstone Integrated Courses
The Capstone Design process is carried out across two integrated semesters, guiding students from technical product innovation to market-ready validation.
A
TP06135
Food Processing and Product Development Technology
This course as the Initial Phase (Product Phase) of the Capstone Design series in the Food Technology Study Program. The main focus is to equip students with comprehensive abilities to design, formulate, and evaluate new food products that are safe, high-quality, and innovative.
In the Capstone Design context, students are challenged to think critically to solve real problems in the food industry through research and development (R&D) approaches. The product design process begins with: - Identification of product ideas and market needs analysis (consumer insights). - Formulation and engineering of processing methods, including exploration of special categories such as unique food, imitation food, and emerging food technology. - Comprehensive quality evaluation (sensory, physical, chemical) and strict assurance of food safety aspects.
Capstone Final Output (Product Phase): Students produce an operational food product prototype (Minimum Viable Product / MVP) at laboratory/pilot scale that has been tested for quality and safety characteristics, ready to be transitioned to the business downstreaming phase.
B
TP05130
Food Technology Entrepreneurship (WTP)
This course represents the Advanced Phase (Scale-Up & Commercialization Phase) of the Capstone Design series, integrated sequentially after students successfully develop a product in the TP06135 course. The primary focus is to transform the food product prototype into a viable industrial scale and business model.
By adopting the Islamic Technopreneurship approach, students learn to utilize local resources sustainably. The integration of Capstone Design in this course is emphasized through: - In-depth application of Design Thinking methodology (from Empathize to final Prototype) to mature product concepts from the user's perspective. - Analysis of production scale-up strategies and comprehensive business modeling using the Business Model Canvas (BMC). - Formulation of digital marketing strategies, measurable financial feasibility analysis, and application of sustainability principles.
Capstone Final Output (Scale-Up Phase): Students generate a comprehensive Business Plan and scale-up plan (business MVP) that is mature, legal, and ready for professional pitching to potential investors or industry stakeholders.
PROCESS // MILESTONES
Project Milestones
Concept & Formulation
Develop formula alternatives, processing routes, and test plans.
Validation & Iteration
Run lab trials, sensory checks, quality analysis, and cost refinement.
Final Showcase
Present the final design dossier, prototype, and feasibility argument.
GUIDE // DOCUMENT