Academic Curriculum

Capable of internalizing Islamic and Muhammadiyah values to foster a pious personality as a moral foundation for consistently integrating academic ethics, discipline, and accountability, as well as embodying the principles of Pancasila in both professional and societal spheres.

Capable of applying logical, critical, systematic, and innovative thinking, and utilizing foundational sciences (chemistry, biology, physics, mathematics), statistical data analysis, and technological literacy in the advancement of food science and technology.

Capable of communicating effectively, demonstrating active and responsible professionalism and leadership within multidisciplinary teams, and possessing the commitment and capacity for lifelong learning.

Capable of analyzing profound theoretical concepts and principles regarding food chemistry and compositional analysis, food biochemistry, nutrition and health, and demonstrating an understanding of sensory evaluation methodologies.

Capable of analyzing profound theoretical concepts and principles regarding food microbiology and food safety, as well as food process engineering and processing technology.

Capable of identifying and evaluating problems, designing experiments, and conducting scientific method-based investigations to formulate complex food technology product development while considering health, safety, cultural, and sustainability factors.

Capable of designing and applying food quality assurance management principles in the industry, and demonstrating the ability to comply with and describe food regulatory and legislative frameworks applicable at both national and global levels.

Mastering and capable of comprehensively applying halal-thayyib food principles and the Halal Product Assurance System (HPAS) across the food industry supply chain.

Capable of formulating business ideas, applying entrepreneurial management principles, and developing Islamic technopreneurship projects in the food sector utilizing local resources.