The Master’s Program in Food Science and Technology (MFST) is a graduate program focused on education and research related to the characteristics, composition, and behavior of food from post-harvest handling, processing, storage, and presentation to its consumption and utilization by the human body. Established in 1983, this program has made significant progress, supported by government policies and funding through the Ministry of Education and Culture. Initially, the program was managed by only four faculty members with doctoral degrees. Today, it has 27 faculty members, many of whom are graduates of prestigious universities in the United States, the United Kingdom, Japan, Germany, Australia, and Indonesia.

To enhance the quality of education, the program continuously improves its facilities, including lecture halls, laboratories, and educational resources, supported by competitive funding sources such as the Center Grant (1996–2000), QUE (2000–2004), and OECF (2005). Since 2004, lectures, practical sessions, and research activities have been conducted in a new building equipped with excellent facilities (as cited in the BAN Independent Evaluation Report, 2005).

Indonesia’s abundant natural resources provide significant potential for advancing the food industry. The increasing demand for food and intense competition between domestic and international food products necessitate continuous research and innovation in the food sector. To address these challenges, MFST is dedicated to producing highly qualified human resources equipped with scientific expertise and practical skills to solve issues in food science and technology while supporting industry development and food processing innovations.