[google-translator]
Group 840

STUDY PROGRAM

Teknologi Pangan

STUDY PROGRAM

Teknologi Pangan

Find effective and innovative solutions of agricultural tools and machines

The Master Program in Food Science is designed for students who wish to study food science in depth. Food Science is defined as the science that applies the principles of biology, chemistry, physics and engineering to (1) transform raw agricultural products into processed food products suitable for human consumption, (2) study the characteristics of foods and or food components, (3) study the causes for the decline in food quality, (4) study the basic principles underpinning food processing and (5) improve food quality and safety to promote public health.

The Food Science Master Program is one of the graduate study programs in the Graduate School of Bogor Agricultural University or Institut Pertanian Bogor (IPB). The study program has been evaluated and reviewed periodically by the National Accreditation Agency for Higher Education (BAN-PT) – Indonesia and based on these external evaluation, the Master Program has been awarded A accreditations.​

The objective of the Master Program in Food Science is to produce graduates with competences in the application of science, technology and innovation in the field of food chemistry, food microbiology, food engineering or biochemical processes through research related to local based resources.

The graduates of Master Program in Food Science are qualified and competent in developing applications and innovations in science and technology in the subject of food chemistry, food microbiology, food process engineering or food biochemistry through research based on local resources. The program outcomes of the master Program in Food Science of Bogor Agricultural University has been designed to meet the level 8 competence of Indonesia Qualification Framework (IQF) involving work skill, knowledge, and managerial aspects. The graduates of Master Program in Food Science are expected to be able to:

    1. Solve problems in food science and technology using inter or multidisciplinary approaches in the field of food chemistry, food microbiology, food process engineering, food biochemistry to produce high quality, nutritious, safe and healthy foods,
    2. Develop science and technology in food chemistry, food microbiology, food process engineering, and food biochemistry researches based on local resources to improve or produce innovative products related to food science,
    3. Manage, lead and develop research in food science that is beneficial to the community and recognized nationally and internationally.

The graduate of Master Program in Food Science of the Graduate School, Bogor Agricultural University has the potential to become a lecturer, a researcher on basic or applied food science and technology, a consultant in government or private institutions, and highly skilled and specialized staff in food industries.

Find effective and innovative solutions of agricultural tools and machines

The Doctorate Program in Food Science is designed for students who wish to study food science in greater depth and details and discover new findings. Food Science is defined as the science that applies the principles of biology, chemistry, physics and engineering to (1) transform raw agricultural products into processed food products suitable for human consumption, (2) study the characteristics of foods and or food components, (3) study the causes for the decline in food quality, (4) study the basic principles underpinning food processing and (5) improve food quality and safety to promote public health.

The Food Science Doctor Program is one of the graduate study programs in the Graduate School of Bogor Agricultural University or Institut Pertanian Bogor (IPB). The study program has been evaluated and reviewed periodically by the National Accreditation Agency for Higher Education (BAN-PT) – Indonesia and based on these external evaluation, the Doctor Program has been awarded A accreditations.

The objective of the doctorate program of food sciences to produce doctorate graduates with competences to develop and create new knowledges based on the principles of food chemistry, food microbiology, food process engineering, and biochemistry of food through research based on local resources.

The competences of Doctorate program of Food Science fulfill the Indonesian Qualification Framework (IQF) for level 9 which cover competences in the area of knowledge, technical skills and managerial skills.

The graduates of doctorate program of food science have excellent capabilities as academic staffs, consultants, researchers in basic or applied food science and technology in governmental institutions, food industries and other relevant organizations.

Berita Terbaru