Education / Food Techology BSc / Food Technology MSc / Food Science MSc / Food Science PhD
Food science is defined as the application of the basic sciences and engineering to study the fundamental physical, chemical and biochemical nature of foods, and the principles of food processing. Food technology is the use of the information generated by food science in the selection, preservation, processing, packaging and distribution, as it affects the consumption of safe, nutritious and wholesome foods. As such, food science is a broad discipline which contains within it many specializations such as in food microbiology, food engineering, and food chemistry.
Department of Food Science and Technology, Bogor Agricultural University (DFST-IPB), Bogor, Indonesia offers the following degree programs: Bachelor Program in Food Technology, Master and Doctorate Program in Food Science, and Master in Food Technology.
Bachelor Program in Food Technology
The Bachelor Program in Food Technology is designed to produce food technology graduates who are professional and ready to be involved in all aspects of production, processing and management in food industries and other food related sectors, including entrepreneurships. The curriculum is designed to meet the minimum core competencies recommended by the Institute of Food Technologists (IFT), covering food chemistry and analysis, food safety and microbiology, food processing and engineering, nutritional quality, applied food science and success skill (professional skill, critical thinking and problem solving skill, interaction skill, organizational and communication skill). The curriculum has met the IFT Standard for Food Technology Undergraduate Program. In July 21, 2010 the DFST-IPB has been approved by the Higher Education Review Board of the IFT. The DFST-IPB is the first study program outside of North America approved by the IFT. Click list of "Approved Undergraduate Program" by IFT. Since 2013, The Food Technology Undergraduate Program also has international recognition from International Union of Food Science and Technology (IUFoST).
Master and Doctorate Programs in Food Science
The Master and Doctorate Programs in Food Science are graduate programs providing process for students to study research development and application of biological, chemical, engineering, and physical principles to the conversion of tropical commodities into processed foods suitable for human consumption. In addition, students learn and conduct research on the nature of foods, the causes of deterioration, the principles underlying food processing, the development of functional foods, and the improvement of food quality and safety for public consumption. The programs are especially designed to produce knowledgeable and research experienced Masters and Doctors in food science. The Master and Doctorate Program is open for prospective local and overseas candidates such as researchers, lecturers, food industry professionals, and government officers with backgrounds in natural sciences. The Master and Doctorate Programs in Food Science commenced in 1975 and up to the present they have had 428 and 99 graduates, respectively.
Master Program in Food Technology
The Master Program in Food Technology was established in 2004 as a respond to the need of more advanced professionals in food industry and government institutions by upgrading their knowledge in the area of food science and technology, including industrial strategy, food policy and regulation. The students are trained to be competent and professional in their works, especially in processing high quality food products based on local food resources. The incoming students of the Professional Masters of Food Technology are professional with working experience in food industries or government institutions.