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Last Updated: 4 days ago
Bogor, June 13, 2026 – The Faculty of Halal Food Science (FIPHAL) at Djuanda University successfully held its 2026 Curriculum Workshop on Saturday, June 13, 2026. The event was conducted online and attended by faculty leadership, faculty members, support staff, students, alumni, and relevant stakeholders.
This curriculum workshop represents a strategic step by the Faculty of Halal Food Science to evaluate, review, and develop the curriculum so that it remains relevant to advancements in science and technology, industry needs, and the ever-evolving landscape of higher education policy.
In his opening remarks, the dean emphasized that the curriculum is the cornerstone for producing outstanding, competent graduates who are ready to compete in the workforce, particularly in the halal food sector. Therefore, curriculum development must be able to accommodate the demands of the times and the increasingly dynamic developments in the halal food sector.
This workshop addressed various key aspects, ranging from the evaluation of graduate learning outcomes (GLOs), course adjustments, the integration of Outcome-Based Education (OBE) policies, to strengthening students’ competencies in food technology, the halal food industry, and sustainable food innovation.
The participation of students and alumni in this event provided valuable contributions in the form of feedback, experiences, and perspectives on the relevance of the curriculum to the needs of the workforce and industry developments. This adds significant value to the process of developing a more comprehensive and practical curriculum.
Through discussions and input from various stakeholders, it is hoped that the outcomes of this workshop will result in a curriculum that is more adaptive, innovative, and aligned with the needs of both the industry and society.
By hosting this event, the Faculty of Halal Food Science at Djuanda University reaffirms its commitment to continuously improving the quality of education and producing graduates who are competitive, professional, and capable of contributing to the development of the halal food industry at both the national and global levels.