{"id":2994,"date":"2018-08-30T14:03:51","date_gmt":"2018-08-30T07:03:51","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/ftp\/?page_id=2994"},"modified":"2026-08-18T21:19:07","modified_gmt":"2026-08-18T14:19:07","slug":"curriculum-roadmap","status":"publish","type":"page","link":"https:\/\/www.ciputra.ac.id\/ftp\/en\/curriculum-roadmap\/","title":{"rendered":"Curriculum Roadmap"},"content":{"rendered":"

SEMESTER 1 (20 kredit)
\nEksplorasi Teknologi Pangan<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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<\/i><\/div>

Sekilas tentang Teknologi Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Kimia Dasar untuk Ilmu Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Pengantar Rekayasa Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Biologi Dasar dan Mikrobiologi untuk Ilmu Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Pengantar Kewirausahaan dan Inovasi<\/p><\/div><\/div>

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<\/i><\/div>

Teknologi dan Aplikasi Berbasis Komputer<\/p><\/div><\/div>

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<\/i><\/div>

Agama<\/p><\/div><\/div>

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SEMESTER 2 (20 kredit)
\nPrototype produk<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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<\/i><\/div>

Pengolahan dan Pengawetan Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Kimia Fisik dalam Ilmu Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Kimia Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Biokimia dan Metabolisme Gizi<\/p><\/div><\/div>

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<\/i><\/div>

Pengantar Pendirian dan Pengembangan Usaha<\/p><\/div><\/div>

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<\/i><\/div>

Identitas Keindonesiaan<\/p><\/div><\/div>

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<\/i><\/div>

Pancasila<\/p><\/div><\/div>

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SEMESTER 3 (20 kredit)
\nPerencanaan Bisnis Pangan<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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<\/i><\/div>

Perencanaan Bisnis Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Ilmu dan Penanganan Bahan Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Bahan Baku dan Bahan Tambahan Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Mikrobiologi Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Ilmu Gizi untuk Industri Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Etika Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Kewarganegaraan<\/p><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

SEMESTER 4 (20 kredit)
\nKualitas Produk Pangan<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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<\/i><\/div>

Mutu, Keamanan, dan Sanitasi Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Dasar-Dasar Rekayasa Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Biokimia Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Statistika dalam Ilmu Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Analisis Pangan<\/p><\/div><\/div>

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<\/i><\/div>

ICs I<\/p><\/div><\/div>

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<\/i><\/div>

Bahasa Indonesia<\/p><\/div><\/div>

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SEMESTER 5 (20 kredit)
\nProduk Pangan Siap Pasar<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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<\/i><\/div>

Analisis Sensori dan Pengembangan Produk Pangan<\/p><\/div><\/div>

<\/div>
<\/i><\/div>

Rekayasa Pangan Lanjut<\/p><\/div><\/div>

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<\/i><\/div>

Pengemasan dan Penyimpanan Pangan<\/p><\/div><\/div>

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<\/i><\/div>

Metodologi dan Perancangan Percobaan<\/p><\/div><\/div>

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<\/i><\/div>

SCs I<\/p><\/div><\/div>

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<\/i><\/div>

ICs II<\/p><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

SEMESTER 6 (20 credit)
\nPengembangan Produk Pangan<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

<\/div>
<\/i><\/div>

Persiapan Tugas Akhir<\/p><\/div><\/div>

<\/div>
<\/i><\/div>

Processing Technology SCs<\/p><\/div><\/div>

<\/div>
<\/i><\/div>

SCs II<\/p><\/div><\/div>

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<\/i><\/div>

CPCs<\/p><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

SEMESTER 7 (16 credit)
\nPengalaman Industri<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

<\/div>
<\/i><\/div>

Magang<\/p><\/div><\/div>

<\/div>
<\/i><\/div>

SCs V<\/p><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

SEMESTER 8 (8 credit)
\nRiset Pangan Mendalam<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

<\/div>
<\/i><\/div>

Tugas Akhir<\/p><\/div><\/div>

<\/div>
<\/i><\/div>

Program Kredensial<\/p><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"SEMESTER 1 (20 kredit) Eksplorasi Teknologi Pangan Sekilas tentang Teknologi PanganKimia Dasar untuk Ilmu PanganPengantar Rekayasa PanganBiologi Dasar dan Mikrobiologi untuk Ilmu PanganPengantar Kewirausahaan dan InovasiTeknologi dan Aplikasi Berbasis KomputerAgamaSEMESTER 2 (20 kredit) Prototype produk Pengolahan dan Pengawetan PanganKimia Fisik dalam Ilmu PanganKimia PanganBiokimia dan Metabolisme GiziPengantar Pendirian dan Pengembangan UsahaIdentitas KeindonesiaanPancasilaSEMESTER 3 (20 kredit)...","protected":false},"author":8,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2994","page","type-page","status-publish","hentry"],"yoast_head":"\nCurriculum Roadmap - Food Technology Program<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/ftp\/en\/curriculum-roadmap\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curriculum Roadmap - 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