Food Quality
Assurance Supervisor


General Profile​

Food Quality Assurance Supervisor Study Program


General Description​

The Food Quality Assurance Supervisor Study Program organizes Diploma 3 Education to produce graduates who have a comprehensive understanding of the food processing industry including the selection of raw materials, production processes, to quality assurance and food safety along the chain of production and storage processes. The study of food processing technology is carried out with an entrepreneurial approach, so as to produce graduates who are competent, independent, optimistic, confident, creative, skilled, qualified, and have high integrity.

Why Should
This Study Program?

Graduates of the Food Quality Assurance Supervisor Study Program have the competencies needed to work in the food and catering industry, research institutions, and government agencies as food quality assurance supervisors (Quality Assurance Supervisors), Quality Control Analysts, R & D Technicians, Auditors in the food sector (GMP). , halal food), Food Inspector, Food Analyst, Food Handler and as a Technosociopreneur in the food sector.

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Number of credits


Academic Education Program

Diploma 3                                                     


Bahasa Indonesia


3 Years


Ahli Madya (A.Md)


To become a leading vocational higher education institution in the field of quality and professional food quality assurance in Indonesia.


  1. Organizing vocational higher education in the field of quality and professional food quality assurance by providing graduates with knowledge and skills.
  2. Carry out applied research that supports the education process and the advancement of the food industry.
  3. Disseminate knowledge and insights in the field of food quality assurance to the public either through graduates, partnerships with industry or other institutions through community service activities.

Learning Outcomes

The Food Quality Assurance Supervisor Study Program consists of 113 credits which are divided into several courses including

  1. Able to complete food industry staff and managerial level work in the field of quality assurance and food safety with full sense of responsibility and uphold ethics.
  2. Able to implement the concept of knowledge of food ingredients, principles of food processing processes and equipment, food analysis instrumentation, as well as food quality and safety management systems.
  3. Able to carry out supervision, present data, and formulate the resolution of procedural problems on the results of the evaluation of food quality and safety.
  4. Able to work together and communicate effectively in working groups both in positions as members and/or as leaders of working groups to complete work in the fields of processing, quality assurance and food safety, including documenting the results of work in the form of a written report.


The Food Quality Assurance Supervisor Study Program consists of 114 credits which are divided into several courses including

1. Introduction to Agroindustry 2(2-0)​

This course is designed and structured to lead students to an understanding of the world of agro-industry in a broad sense by discussing various topics related to agro-industry, including the notion of post-harvest and product processing, understanding of added value of agricultural products, processed forms of agricultural products, and forms of agricultural products. forms of processing agricultural products.

2. English 3(1-2)​

This course explains and teaches a series of skills to read and understand texts in English and improve vocabulary mastery in English at an intermediate level, with reading topics that are appropriate for each study program.

3. Biology 3(1-2)

This course discusses the notion of cells, introduction to the world of plants and animals, basic genetics, basic microbiology, introduction to biotechnology, understanding of ecology and ecosystems and the basis of reproductive health.

4. Physics 3(2-1)​

The material for this course is Mechanics, Waves, Temperature and Heat, Optics, Electricity, Magnetism and Electromagnetics. The presentation of this course does not require a strong mathematical background so that it is expected to be well understood by all students from various majors. The presentation will explain the basic concepts of physics in a simple form followed by examples of questions and their applications in various fields, so that it is expected to prepare students to be able to use physics in their profession and daily life.

5. Computer Applications 3(1-2)

This course studies the introduction of computers (software and hardware) and site operations; office automation with computer application programs for word processing (Word or the like), worksheets (Excerl or the like), presentations (Power Point or the like); use of internet network facilities; web design.

6. Business Mathematics 3(2-1)

Studying systems of linear equations, groups of real numbers, relationships and functions, matrices and systems of linear equations, limits, derivatives of a function, integration, and Lagrange multiplier functions.

7. Basic Accounting I 3(1-2)​

Learn the meaning of accounting, the role of accounting in business, the accounting process from recording to the preparation of financial statements, cash accounting, accounts receivable and notes receivable, inventory accounting, plant assets and intangible assets, and financial statement analysis.

8. Religious Education 2(2-0)​

Learn the understanding, appreciation and practice of the concept of a solid faith and religion; religion and religion in scientific disciplines; religion, nation and state in supporting national development; mental attitude and the achievement of human life goals.

9. Introduction to Agroindustry 2(2-0)

This course is designed and structured to lead students to an understanding of the world of agro-industry in a broad sense by discussing various topics related to agro-industry, including the notion of post-harvest and product processing, understanding of added value of agricultural products, processed forms of agricultural products, and forms of agricultural products. forms of processing agricultural products.

10. Computer Applications 3(1-2)​

Learn the types of software, namely system software (operating systems and utilities) and their applications, introduction to computer components including processing, input, output, and storage equipment, computer network basics, computer and internet security, use of system software and applications for problem solving as well as local content materials according to the needs of each skill program.

11. Introduction to Food Technology 2(2-0)

This course studies the basics of food technology by using some examples found in several places in Indonesia. The discussion starts from the factors causing food spoilage, then proceeds with ways of preserving and processing food with examples of cases in Indonesia.

12. Introduction to Nutrition 3(1-2)

This course learns practical knowledge about the concepts and scope of nutrition science, including the role of carbohydrates, proteins, fats, vitamins, minerals, water and body fluids, as well as assessing the nutritional status of various groups.

13. Basic Chemistry 3(1-2)​

This course studies the basic concepts of chemistry including modern chemical concepts, classification of matter, periodic system, nomenclature of chemical compounds, stoichiometry, solutions and colligative properties, chemical equilibrium, thermochemistry, redox and electrochemistry and organic compounds.

14. Bahasa Indonesia 3(2-1)

The discussion is more directed to the correct use of Indonesian both orally and in writing. The discussion also includes the correct procedure for writing a report.

15. Organoleptic Analysis 3(1-2)

This course discusses how to physically test food quality (color, appearance, taste, aroma, texture, crispness, etc.) using the human senses (sight, taste, smell, touch, hearing). They also learned how to carry out organoleptic testing by knowing the components of the test (panelists, testing room/laboratory, test samples, test formats, test methods and analysis of test data).

16. Food Microbiology 3(1-2)

Microorganisms are organisms that can be seen only with the aid of a high-power microscope, exist in fairly large and diverse populations, and generally occur in various places in nature. Microorganisms can cause many diseases to the detriment of humans. But quite a lot of microorganisms that are beneficial to humans. For this reason, it is necessary to know about the classification of microorganisms and learn about metabolism, microbial growth, types of microorganisms (bacteria, molds, yeasts, viruses, protozoa, algae). It also studied the types and working mechanisms of the microscope as well as the benefits of microorganisms in the food industry, as well as in agriculture, the environment and health.

17. Pancasila and Citizenship Education 3(2-1) ​

Learn the meaning and importance of defending the country based on an understanding of Pancasila, the Preamble to the Constitution, the 1945 Constitution, Human Rights, Pancasila as an ethical system, Archipelago Insight, National Resilience, Regional Autonomy and Good Governance, in order to build the character of students who have awareness of defending the country in accordance with the goals of national education.

14. Food Chemistry 3(2-1) ​

This course explains the chemical components (water, carbohydrates, fats, proteins, minerals, vitamins, and additives, toxic components and food dispersion systems) found in food in terms of composition, structure/reaction, function, physico-chemical properties. and changes that occur as a result of food processing, handling and storage.

15. Food Packaging 3(1-2) ​

This course explains the classification, function and type of packaging, packaging design and labeling concepts, promotion and marketing improvement in relation to aesthetics, food strategy and safety as well as food packaging techniques.

16. Introduction to Food Industry Processes and Equipment 3(1-2)

This course discusses various general principles of utility, food processing starting from raw material preparation, processing and distribution as well as introducing various types and operations of processing equipment in the food industry.

17. Religious Education 2(2-0) ​

Understanding, appreciation and experience of the concept of solid faith and religion, religion and religion in the disciplines of science, religion, nation and state in supporting National Development, mental attitude and achieving the goals of human life.

18. Entrepreneurship 3(1-2) ​

Provide knowledge about entrepreneurship starting from the understanding of entrepreneurship, the character and commitment of an entrepreneur, as well as insight into the behavior and abilities of a good entrepreneur.

19. Food Microbiological Quality Analysis 2(0-2)

Microorganisms can cause many diseases to the detriment of humans. But quite a lot of microorganisms that are beneficial to humans. For this reason, it is necessary to know the analytical method in the field of microbiology so that good and safe food quality can be maintained. The analysis carried out includes planning a sampling system, securing samples, preparing media and equipment to the stage of quantitative and qualitative analysis.

20. Preparation of Feasibility of Food Industry 2(0-2)

This lecture discusses the technique of preparing the feasibility of small-medium scale food industry, calculating BEP and also reading business opportunities that may be developed.

21. Sanitation and Hygiene 3(1-2)

This course discusses the notion of hygiene in the food processing industry and an explanation of several sanitation test methods that can be applied in the food industry in order to produce safe and quality-assured food products.

22. Vegetable Food Processing Technology 4(2-2)​

Principles of processing food made from vegetable raw materials, processing equipment used, along with optimization of the process, which includes post-harvest characteristics and physiology of vegetable materials, methods of handling fresh ingredients, fruit and vegetable processing technology (minimal processing, thermal processing), tubers, nuts nuts, cereals, sugar and confectionaries, oils and fats, herbs and spices, and tonics.

23. Chemical Quality Analysis of Food 4(2-2)

The Food Chemical Quality Analysis course discusses the chemical analysis of food starting from receiving samples in the laboratory, handling samples and chemical analysis. The analysis carried out includes proximate analysis consisting of determination of water content, fat content, protein content, ash content and carbohydrate content. In addition, they will also be taught analysis based on titrimetry, spectrophotometry such as sugar analysis (total sugar and reducing sugar), mineral analysis (Fe and P) and vitamin analysis, as well as chromatography.

24. Occupational Safety and Health 2(1-1)

This course provides general knowledge about occupational safety and health, knowledge of identifying potential hazards in the work environment, their impact and handling, knowing laws and regulations on occupational safety and health (K3).

25. Food Quality 3(1-2)​

This Food Quality provides understanding and technical skills so that students can better understand the quality management system (QMS) and quality control techniques starting from the development of QMS, quality concepts and quality management principles, total quality management, specification standards, quality control tools, quality control groups, cost of quality and case examples of implementing quality improvement in the food industry.

26. Metode Inspeksi Pangan 2(1-1)

Matakuliah ini membahas tentang pengawasan keamanan pangan, cara-cara memeriksa dan mengevaluasi proses,fasilitas dan pengendalian yang digunakan dalan satuan industri pangan, di sektor penyimpanan, dan sektor distribusi, serta membahas inspeksi pangan halal dan food recall.

27. Supplementation and Fortification Technology 2(0-2)

Studying the meaning of fortification and supplementation and their application to several food ingredients, including types of fortified food, fortified foods with iron, iodine and their mixtures (premixes), fortified food labels, fortification innovations in food products, composition of energy drinks, manufacture of effervescent tablets , calculation of the composition of isotonic drinks and the manufacture of isotonic drinks.

28. Marketing and Market Research 3(1-2) ​

This course discusses the scope and development of marketing concepts, consumer markets and buying behavior, marketing strategies include segmentation, targeting, and positioning and marketing mix, dealing with competition, marketing research from problem identification to conclusion of suggestions, marketing communications, negotiations and techniques build and maintain business relationships.

29. Fermentation Technology 3(1-2) ​

The Fermentation Technology course discusses the role and benefits of microorganisms in food processing to produce the desired main food products and supporting food products, with a discussion of traditional fermentation in Indonesia and several types of food fermentation from abroad. For this reason, it is necessary to explain the metabolism naturally carried out by microbes in maintaining their life which has an impact on the fermentation industry, separation and isolation of the desired superior strains, as well as preservation of culture and its application in producing products.

30. Food Quality Laboratory Management 3(1-2)

This course explains safety management in laboratories, quality management processes in laboratories, Good Laboratory Practices (GLP) and elements of the ISO 17025 standard.

31. Animal Food Processing Technology 4(1-3)

This course discusses knowledge of materials and technology for processing animal food ingredients, including knowledge and characteristics of meat as raw material for processed meat, meat processing technology (sausage, meatballs, burgers, etc.), coating product processing technology (nuggets, karage, fried chicken). , the like), fishery product technology (cooling, freezing, canning, salting, drying, fish gel), knowledge and quality characteristics of milk and milk processing technology (milk powder, sweetened condensed milk, pasteurized milk, fermented milk, cheese, ice cream, butter), knowledge and characteristics of eggs and processing technology (salting, processing, egg flour).

32. HACCP Applications and Food Safety 3(1-2)

Hazard Analysis and Critical Control Points (HACCP) is a food safety management system that is considered reliable in providing food safety assurance in the food industry. This course covers the concept of food safety, understanding of hazards and risks in food safety, the stages of preparing a HACCP plan which includes 7 principles of HACCP and their application to the food industry.

33. Food Quality Data Management 3(1-2)

Discussion on how to manage data in a food quality control system, including data collection techniques, data processing, data interpretation, and presentation/reporting of the results by using appropriate analytical methods from several standardized selected methods either manually or by using an application. computer.

34. Reporting Method 2(0-2)

This course discusses the philosophy of reporting, the systematics of a report, as well as quantitative data support and analysis. Also included are several examples of reports, both internal, external and scientific reports.

35. Food Industry Production Planning 3(1-2)

This Food Industry Production Planning provides understanding and technical skills so that students can better understand the stages in food production planning, starting from introducing product characteristics, estimating the number of requests, new products to be made, site selection, purchasing materials and machinery, factory layouts. , to product quality planning.

36. Food Industry Waste Management 3(1-2) ​

Processing activities in the food industry always produce various types of waste that must be managed in order to achieve sustainable industrial development. Understanding and mastery of industrial waste handling materials is very necessary for food industry managers. Handling of food industry waste includes processing of solid, liquid, B3 waste, air pollutants and noise.

37. New Product Development and Marketing 4(1-3)

This course discusses: exploring consumer needs, product design, product development from small scale to production scale, including: Scaling-up, packaging and labeling design that meets applicable regulations, as well as the concept of a successful product launch.

38. Professional Ethics of Food Quality Assurance 1(1-0)

Overview of ethics, professional and professional work, professional review in the field of food quality assurance, increasing the professionalism of food quality assurance workers, the role of organizations and codes of ethics in a profession, business ethics, intellectual property rights.

39. Field Work Practice 6 (0-6) ​

Field Work Practice in the form of Field Work Practice in the food industry or government agencies related to food under the guidance of field supervisors and academic supervisors.

40. Seminar 1 (0-1)

Students present the results of the Field Work Practice in front of the class, get feedback from their discussions and exchange practical work experiences.

41. Final Report 2 (0-2) ​

The final student report is in the form of preparing reports on the results of Field Work Practice activities that can be scientifically justified.


Food Quality Assurance Supervisor Study Program Lecturers

Dr. Andi Early Febrinda, S.T.P., M.P.
Neny Mariyani, S.T.P., M.Si.
Ir. Caecillia Chrismie Nurwitri, D.A.A.
Dr. Ir. Dewi Sarastani, M.Si.
Dr. Dwi Yuni Hastati, S.T.P., D.E.A.
Mrr. Lukie Trianawati, S.T.P.,M.Si.
Ai Imas Faidoh Fatimah, S.T.P., M.P., M.Sc.
M. Agung Zaim Adzkiya, S.Si., M.Si.
Rianti Dyah Hapsari, S.T.P., M.Sc.
Made Gayatri Anggarkasih, S.T.P., M.Si.

Address & Contact

BOGOR CAMPUS – Jl. Raya Pajajaran, Bogor City, West Java 16128

SUKABUMI CAMPUS – Jl. Sarasa No. 45, Babakan, Cibeureum District, Sukabumi City, West Java 43142