Professionals in the Field of Quality Assurance and Food Safety with Food Quality Assurance Supervisor Study Program IPB University Vocational School

The Food Quality Assurance Supervisor (SJMP) study program is under the auspices of the IPB University Vocational School. This study program produces graduates who have a comprehensive understanding of quality assurance and food safety in the food processing industry.

"The understanding in question starts from the selection of raw materials, production processes, to the food quality assurance system along the production and storage chain," said Head of the SJMP Study Program, Dr Andi Early Febrinda.

He continued, the Study Program which has been accredited "Good" by the National Accreditation Board for Higher Education (BAN-PT) offers a number of interesting courses. Students will study subjects such as chemical quality analysis of food, sanitation and hygiene, food waste management, and food safety. "SJMP Study Program also provides courses on the development and marketing of new products in order to foster an entrepreneurial spirit in students. To improve students' soft skills, there is a professional ethics course for food quality assurance. We also held a field trip to the food processing industry in order to introduce students to the world of work." he said.

He added, at the final level, students carry out Field Work Practices (PKL) for three months. Students carry out street vendors in the food and culinary processing industry. It aims to improve competence as well as prepare students to compete in the world of work.

According to him, student lecture activities are supported by various adequate facilities and infrastructure such as classrooms and laboratories. Not only that, the beautiful campus environment creates a comfortable and conducive lecture atmosphere.
“There are several laboratories such as chemistry, microbiology, and food processing laboratories. Of course, the laboratory is provided for the practical needs of each subject in the SJMP Study Program,” he said.

In order to improve organizational skills, he said, students can join the Food and Nutrition Vocational Student Association (HIMAVO PAGI). This student association is a combination of students from the SJMP Study Program and the Industrial Management of Service, Food and Nutrition Study Program (MIJMG).

Dr Andi said that the SJMP study program has several advantages compared to other food study programs. "Our teaching staff has a scientific background that is competent in their field. In addition to permanent lecturers, students will also get experience studying together with practicing lecturers. The goal is for students to get an overview of careers and jobs after graduation," he said.

He continued, the courses are arranged as well as possible so that they can provide understanding and skills in the field of food quality. Lecture activities focus on practicum with a percentage of 70 percent and 30 percent theory.
"Practice activities with a larger portion make students skilled and able to master practices in the field of food quality and safety," he explained.

In addition to lecture activities, he added, the SJMP Study Program also participated in community service activities. Lecturers and students collaborate with knowledge transfer activities to Micro, Small and Medium Enterprises (MSMEs) related to food processing and quality assurance. "Armed with knowledge and experience, graduates of the SJMP study program have several competencies that are useful when working. Graduates are able to implement concepts of knowledge of materials and principles of food processing," he said.

He added that graduates are also able to supervise, present data, and formulate problem solving on the results of the evaluation of food quality and safety. SJMP Study Program graduates can work in the food and culinary industry, research institutes, and government agencies in the food sector.

“SJMP study program graduates can work as food quality assurance supervisors, quality control analysts, research and development technicians, food analysts, and food handlers. Armed with creative power and entrepreneurial spirit, graduates can also become techno-sociopreneurs in the food sector," he said. (*) (IAAS/SYA)

Published Date : 28-Mar-2022

Resource Person : Dr Andi Early Febrinda

Keyword : Food, SJMP, SJMP Study Program, Vocational School, IPB University