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SOUTH LAMPUNG – The Food Technology Study Program of Sumatra Institute of Technology (Itera) held a Dissemination of the Curriculum, Final Project, and Work Practice of the Itera Food Technology Study Program via the Zoom platform . The dissemination was held on 22 January 2021 to welcome the Even Semester of the 2020/2021 Academic Year and the implementation of Merdeka Belajar Kampus Merdeka (MBKM). It was attended by all Food Technology students and the teaching staff of the Food Technology Study Program.

The Coordinator of the Itera Food Technology Study Program, Hesti A. Pangastuti S.TP., M.Sc, stated in her remarks that, with 270 Food Technology students enrolled and some already reaching the 6th semester, it is hoped that lectures can run even better in line with global demands, preparing students to enter the workforce and to be excellent and competitive.

The curriculum material was presented by one of the Itera Food Technology lecturers, Isnaini Rahmadi, S.T.P., M.Si, who explained that the Food Technology Study Program has compulsory courses totaling 144 credits (36 credits of compulsory TPB courses), learning outside the study program/university totaling 20-40 credits (MBKM), and elective courses totaling 46 credits. The minimum number of credits to be taken during study in the Itera Food Technology Study Program is 144 credits, with a maximum of 160 credits. The MBKM fields accommodated include student exchange, internships/work practice, teaching assistance in educational units, research, humanitarian projects, entrepreneurship activities, independent studies/projects, and village development/community service (tentative).

The dissemination also explained the Final Project and Work Practice, presented by another Food Technology lecturer, Zada Agna Talitha, S.T.P., M.Si. When choosing a final project topic, students are required to align it with the scientific groups in the Food Technology Study Program. These Scientific Groups (KK) include the Food Chemistry and Nutrition KK, the Food Process Engineering and Processing KK, and the Food Microbiology and Biotechnology KK. The Final Project schemes that can be chosen include research, industrial internship, and entrepreneurship. 

In addition to the Merdeka Curriculum and the Final Project, Work Practice was also presented at the dissemination. This Work Practice can be carried out during the transition from the even semester to the odd semester (the transition from semester 6 to semester 7). The grade for the Practical Course will be announced in Semester 7.

In carrying out the Final Project and Work Practice, there are stages that students need to complete. These stages were explained at the event so that students can proceed smoothly with their studies and graduate on time as Food Technology graduates.

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