Education / Program / Learning Outcomes / Curriculum / Course Synopsis / E-Learning / Akreditasi 2019
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 Doctorate Program in Food Science of Bogor Agricultural University is mandated to: (1) Develop high quality Doctorate Program in Food Science efficiently and effectively; (2) Develop independent, highly specialized, forward-thinking and broad-minded human resources who are competent and competitive at the international level; (3) Develop, discover and disseminate novel knowledge formulated from basic and advance science and technology in the field of food chemistry, food microbiology, food process engineering, and food biochemistry based on quality research on the distinct science of food in tropical agriculture.
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.
Areas of Specialization
Students of doctorate program in food science may select a specialization in the area of food chemistry, food microbiology, food process engineering or food biochemistry.
Competencies of Graduates
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.
The Food Science Study Program is supported by 45 Faculty members holding PhD degrees from universities in Indonesia, United States of America, Australia, United Kingdom, France, Germany, Japan, and Netherlands. Of the 43 faculty members, 17 are Professors. With highly qualified Faculty members, the FSSP has high commitment to continuously improve the quality of the graduates and its services.
Research and Dissertation
Students enrolled in the Doctorate Program in Food Science are required to complete a research project, write a dissertation and scientific publications. The topic of research and dissertation for doctorate program has to be approved by an advisory commission. The preparation of the research and dissertation is also under the supervision of the advisory commission. For a Doctorate dissertation, students are required to fulfill a minimum of 24 credits/SKS (Decree of Ministry of Education and Culture, 212/U/1999).
The graduates of doctorate program of food science have excellent abilities as academic staffs, consultants, researchers in basic or applied food science and technology in governmental institutions or food industries.
Research Project (Dissertation)
As a graduation requirement, any Doctoral candidate has to complete a research project and write up a dissertation. The research topic of the dissertation for doctorate program must be approved by the main advisor and the advisory committee members. Doctorate students of FSSP conduct research and prepare a dissertation under the direction of an advisory commitee. Students are required to have a minimum of 12 credit hours of research dissertation for Doctorate degrees. Several research topics frequently selected by students are as follows:
Food Process Engineering
Food Biochemistry and Nutrition
There are potential scholarships that students may apply. There are various scholarships from government and private companies available for students. The scholarships are usually awarded on a competitive basis and require superior academic performance. Research support is especially obtained from governmental institutions as a competitive grant scheme, such as Competitive Research Grants, Graduate Student Grant sche