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. 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.