The learning outcomes of the Bachelor Program of Food Technology comprise attitude, knowledge, generic skills, and specific skills competences as follow
Attitude, Knowledge and Generic Skills:
1. Upholding humanity while respecting social norms, cultural diversity, views of life, opinions, religions, and beliefs.
2. Able to think logically, critically, systematically, and innovatively to solve problems.
3. Able to work independently and communicate proficiently, both orally and written to express ideas for teamwork, and the ability to adapt to rapidly advancing Information Technology.
4. Possess sufficient knowledge in Food Sanitation and Safety Management, Food Quality Assurance, and keeping up to date with the latest food issues.
Specific Skills:
5. Able to analyse the chemical properties of food, perform sensory evaluations of food, explain, and control the main chemical events that underlie the nature of food, and apply statistical rules and computer skills in food science and technology.
6. Able to identify and analyse pathogenic and spoilage microbes in food, inactivate the microbes based on relevant environmental factors, and preserve food using fermentation.
7. Able to control damage to food ingredients and/or process them into products and then package them with appropriate materials and methods, and handle waste from food processing.
8. Able to explain food biochemical processes, digestion and metabolism, and the relationship between food consumption and nutritional and health status, and able to evaluate the biological value of food.
