Doctor in Food Science

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.

Teaching Faculty
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).

Career Prospects
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 Chemistry

  • Isolation, identification and characterization of indigenous food components, such as flavor components, hydrocolloid, antioxidant, protein, and bioactive compounds.
  • Modification of functional properties of lipid, carbohydrate, and protein for food applications
  • The Maillard reaction mechanisms, lipid degradation, and carotenoid.
  • Changes in physicochemical and functional properties of food components (nutrients, anti-nutritional factors, toxin and bioactive compound) during processing.
  • Isolation, identification and characterization of flavor components and their chemical/biochemical formation in foods,
  • Development of natural and artificial flavor, flavor retention and changes during food processing and storage.
  • Characterization of sensory properties of food components and its relationship with food flavor.
  • Measurements of flavor interactions with food components and packaging materials, and flavor release in food systems.

Food Microbiology

  • The use of lactic acid bacteria as food preservatives and probiotics
  • Production of flavors, colorants, enzymes and polysaccharides and other metabolites by indigenous microorganisms.
  • Isolation and characterization of antimicrobial agents from herbs, spices, plants etc and its application in food processing and preservation
  • Development of the detection methods of food-borne pathogens in foods
  • Biofilm of bacteria in relation to adherence properties, fffect of sanitizing agents on biofilms
  • Microbiological food safety and control of foodborne pathogens in foods
  • The application of fermentation and enzymatic techniques on the production of protease, omega-3 fatty acids, flavor components, colorants, monoclonal antibody, lysine, and polysaccharide
  • Genetic engineering of microbe producing protease and nuclease.
  • Separation technique of fermented ester components
  • Isolation and characterization of microbial enzyme, and its application in food industry
  • Enzyme and molecular biology
  • The physiology, genetics, and applications of yeast and lactic acid bacteria used in food and beverage fermentation

Food Process Engineering

  • Optimization of supercritical fluid extraction
  • Characterization of physical properties of food components
  • Application of modified atmosphere storage for food commodity
  • The development of minimally processed food technology
  • Development of food processing technology, such as extrusion, freeze drying, aseptic process,
  • Development of dairy, meat, fruit and vegetable processing technology.
  • Formulation of supplemented and fortified food products
  • Study on the incubation system of small scale food industries
  • Dairy, meat, fruit, vegetable processing
  • Development of value-added food products based on indigenous resource
  • Various processing technology as a means of food preservation, sensory evaluation, development of functional foods, and water relation.
  • Food rheology
  • Identification of valuable co-products from food processing streams
  • Modification of ingredient functionality by thermal treatments.

Food Biochemistry and Nutrition

  • Immunology of food components
  • Toxicity and antinutritional factors of food components
  • Effects of indigenous spices on cell proliferation
  • The effects of dietary fiber on human health
  • Nutritional evaluation of food components and its relationship to the human intellectuality
  • Analysis of allergen and anti-allergen of foods,
  • Interaction of nutrition and toxic component of foods
  • Production of health/anti-cancer foods
  • Evaluation of food nutrition  

Scholarship Opportunity
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 schemes, and Basic Research Grant schemes from the Ministry of National Education; Incentive Research schemes from the Ministry of Research and Technology, etc. Several institutions also offer scholarship, such as Toyota Astra Foundation, Bung Hatta Foundation, Toray Foundation, Kalbe Farma, IFS, Ford Foundation, etc. Other research support may be awarded to postgraduate students undertaking projects of value to particular industries or organizations. Additional information on scholarships may be found in the Postgraduate School Web Page.

Eligible Applicants
Doctor Program of Food Science is open for prospective local and overseas candidates, e.g.  researchers, lecturers, and food industry professionals with backgrounds in natural science

Further Information
Information and application form can be obtained at:

  • IPB Postgraduate School, Andi Hakim Nasoetion Building 5th flour, Darmaga IPB Campus, Bogor 16680. Phone: 62-251-8622640, Fax. 62-251-8622986
  • Prof.Dr. Harsi D.Kusumaningrum, Head of Food Science Study Program, Department of Food Science and Technology IPB. Darmaga IPB Campus, PO Box 220 Bogor. Phone/Fax: 0251-8620527 or 62-251-8626725. E-mail:,

Program Outcomes
The Doctorate Program in Food Science is designed to meet the level 9 qualification of the Indonesia Qualification Framework (IQF) covering the highest level of competences in work skill, knowledge, and managerial aspects. The graduates of Doctorate Program in Food Science are set to be highly specialized and capable in developing and discovering new knowledge based on basic and advance theories in science and technology in the discipline of food chemistry, food microbiology, food process engineering or food biochemistry through local resources based researches. Students who have completed a Doctorate Program in Food Science are expected to be able to:

  • 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 (or related to the development or production of) high quality, nutritious, safe and healthy foods.
  • Advance or create novel science and technology in the field of food chemistry, food microbiology, food process engineering, or food biochemistry based on local resources, and possibly invent or patent innovative products/technology related to food science.
  • Manage, lead and develop research in food science that is beneficial to the community and recognized nationally and internationally.

The above learning outcomes are assessed and evaluated every five years to assure that the curriculum could fulfill the expectation of not only stakeholders but also what is expected of a Ph.D. These learning outcomes are evaluated through tracer studies, review of the curriculum through workshops and focus group discussions involving the department, alumni, clients and users. The objective of the program outcome evaluation is to obtain information as follows:

  1. The relevance between the designed curriculum with the needs of users (universities, research organizations, food industries, government institutions etc),
  2. The relevance between the designed curricula with the job/profession of alumni,
  3. The relevance between the designed curricula with international developments and emerging challenges in food science and technology,
  4. Inputs from stakeholders to further improve the curricula.

Expected Learning Outcomes

To fulfill the competence of the graduates indicated above, fifteen expected learning outcomes have been formulated to embody the curriculum as follow:

Fields of Learning Outcomes

Upon completion of the Doctorate Program in Food Science, students are able to :

Technical skills

  • Identify original or novel issues in the area of food, express the alternative solution through inter, multi or trans-disciplinary, and recommend the best solution.


  • Critically think and formulate alternative solution for issues in food science based on the basic and advance theories in food chemistry, food microbiology, food process engineering and or food biochemistry.


  • Formulate theories related to structures, characteristics and interaction of chemical components of foods to describe the chemical phenomenon of food system at the molecular level.


  • Evaluate the effects of various processing techniques on the chemical changes at the molecular level in food system.


  • Select a food analysis method appropriate with food characteristics, and its application in food system.


  • Explain detailed mechanisms related to genotypic and phenotypic characteristics, growth, survival, control, inactivation as well as detection methods for important pathogenic and spoilage microorganisms in food.


  • Hypothesize mechanisms related to genotypic and phenotypic characteristics, growth, survival, control, and inactivation as well as detection methods of useful microorganisms for fermentation and metabolite production for food system.


  • Synthesize knowledge on hazard and risk to develop food quality and safety control.


  • Formulate basic and advance concept and innovative application pertaining transport phenomenon (mass, energy and momentum) for processing, preservation, packaging and storage of foods.


  • Explain in detail biochemical reactions/phenomenon in cells at the molecular level.


  • Attest molecular interaction of food component in biological system.

Managerial Skills

  • Independently and reliably manage and lead a research project


  • Present research results as a scientific paper acknowledged at national or international level.


  • Communicate research results orally in a national or international scientific forum.


  • Develop commitment in professional integrity and ethical values.

Students enrolled in the Doctorate Program of Food Science in Bogor Agricultural University are opted to select one of the following schemes:

  1. Completing the degree by taking all requirement in the Graduate School and mandatory and elective courses from Food Science Program (FSTcodes > 700); or
  2. Completing the degree by taking all requirement in the Graduate School and mandatory courses from Food Science Program, and completing elective courses from the Food Science Program (courses with codes > 700) in combination with courses from study program other than F Food Science Program ( codes >700; maximum of 3 credits)

The Graduate school of Bogor Agricultural University allows doctorate students to take FST600 level courses. Students of Doctorate Program in Food Science could take Food Science courses (FSTcode >600) as their elective courses after consultation with the academic advisor and a consent from the course coordinator. Election of this course should be carried out only when they are deemed essential for the research with a maximum of 3 credits.

The curriculum for Doctorate Program in Food Science in Bogor Agricultural University consists of mandatory courses group from the Graduate School and Food Science Program including colloqium, seminar and disertation (31 credits). When needed, a student could also take elective course from Master Program in Food Science or other study program (maximum of 3 credits).

Requirement for Students with Master Degree in Similar Field
A study program can be considered as a similar field when its curriculum requires completion of at least one of the four pillars for food science, i.e. Chemistry of Food Component (FST510), or Advance Food Microbiology (FST520), or Food Process Engineering (FST530), or Food Molecular Biochemistry (FST540), or those considered equivalent at the consideration of the Food Science Program. For any candidate who is short of the four required courses, it is mandatory to take the equivalence courses amounted to 6 credits. Consideration and decision on the courses necessary for fulfilling the equivalent are conducted by Food Science Program prior to starting the first semester.

Mandatory courses from the Food Science Program for Equivalence (8 credits)

  1. FST510 Chemistry of Food Components, 2(2-0)
  2. FST520 Advance Food Microbiology, 2(2-0)
  3. FST530 Food Process Engineering, 2(2-0)
  4. FST540 Food Molecular Biochemistry, 2(2-0)

Requirement for Students with Master degree in Different Field
A Master study program is considered different from Food Science Program when the study program does not require any of the pillar courses of Food Science in their programs, i.e. FST510, FST520, FST530 or FST540 or equal courses as assessed by the Food Science Program. For these students, the requirement for Master Program is referred to the Ministry of Education and Culture Decree no. 212/U/1999, i.e., 52 credits, consisting of mandatory courses of the Graduate School; mandatory courses from Food Science Program and mandatory courses for Master equivalence (8 credits). Therefore, the elective courses amounted to 13 credits are to be fulfilled by 700-level courses of Food Science Program and a maximum of 6 credits from 600-level courses.

Elective courses for Doctorate Program in Food Science 

  1. FST710 Chemistry of Food Bioactive Compounds, 3(3-0)
  2. FST711 Advance Food Component Chemistry, 3(3-0)
  3. FST712 Identification and Analysis of Organic Component in Foods, 3(3-0)
  4. FST720 Immobilization of Enzymes and Cells, 3(2-3)
  5. FST721 Host and Pathogen Interaction, 3(3-0)
  6. FST722 Microbial Toxins in Foods, 2(2-0)
  7. FST730 Thermal Process, 2(2-0)
  8. FST731 Physical Properties of Foods, 3(2-3)
  9. FST732 Food Water interaction in Food System, 2(2-0)
  10. FST740 Biological Interaction of Food Components, 3(3-0)
  11. FST741 Immunology in Foods, 3(3-0)
  12. FST742 Foods and Vascular System, 3(3-0)
  13. PPS700 Special Topics, 1-2

Courses (codes > 600) from the Food Science Program

  1. FST610 Changes in Chemical Characteristics of Food Components during Processing, 3(2-3)
  2. FST611 Ingredient and Food Additives, 3(3-0)
  3. FST612 Flavor Chemistry, 3(2-3)
  4. FST620 Food Safety Microbiology, 2(2-0)
  5. FST621 Control of Food Microbiological Quality, 2(2-0)
  6. FST622 Biotechnology in Food Industry, 3(3-0)
  7. FST623 Biotechnology of Lactic Acid Bacteria, 2(2-0)
  8. FST630 Advance Food Processing and Preservation Technology, 3(2-3)
  9. FST631 Advance Food Storage Technology, 2(2-0)
  10. FST632 Advance Food Packaging Technology, 2(2-0)
  11. FST640 Cellular Metabolisms of Food Components, 3(3-0)
  12. FST641 Methods of Biological Value Evaluation of Food Components, 3(2-3)
  13. FST642 Development of Functional Foods, 2(2-0)
  14. FST643 Food Toxicology, 2(2-0)


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