Vision and Mission

2026 Curriculum2021 Curriculum

Vision

To become an internationally recognized Master’s Program in Food Science and Technology, advancing scientific excellence and innovation in emerging food technologies to create sustainable impact and strengthen the competitiveness of the food sector in Indonesia and globally.

Mission

  1. Delivering high-quality, research-based graduate education in emerging food technologies.
  2. Performing advanced and high impact research and innovation for sustainable food development.
  3. Promoting research application and technology transfer through stakeholder collaboration.
  4. Strengthening International partnerships, academic mobility, joint research, and double-degree programs.
  5. Ensuring adaptive, accountable, and technology-enabled governance for continuous improvement

Objectives

The Master’s Programme in Food Science and Technology aims to prepare graduates who are able to:

  1. Demonstrate faith and devotion to God Almighty, academic and research integrity, ethical responsibility, professionalism, and a commitment to sustainability in the advancement of food science and technology.
  2. Advance scientific knowledge and develop technological innovations in food processing, food analysis, food quality and safety, bioprocessing, packaging, shelf-life management, and the development of sustainable, value-added food products and processes.
  3. Design, conduct, critically evaluate, and disseminate high-quality research in a systematic and responsible manner, contributing to reputable scientific publications and/or innovative research outputs in food science and technology.
  4. Apply research findings and technological innovations to develop effective and sustainable solutions for industry, communities, government, and the broader food sector, with due consideration for process efficiency, value creation, quality, safety, and sustainability.
  5. Communicate scientific knowledge effectively, collaborate across disciplines, and build professional networks at national and international levels, and contribute to academia, research, industry, evidence-based decision-making, and policy development in the food sector.

Vision

To become a high-quality study program that produces graduates relevant to the human resources needs in the field of food science and technology at both national and international levels.

Mission

To provide a master’s education in food science and technology to meet the demand for competent human resources of competing at the national and international levels.

Objectives

To produce graduates who:

  1. Have faith in God Almighty and are able to show a religious attitude.
  2. Able to develop knowledge in the field of food science and technology through research and publish the findings in a reputable scientific international journal.

Target

  1. Improve the quality of student.
  2. Enhance the academic environment based on competence, professionalism, and strong ethical values.
  3. Increase student mobility.
  4. Improve the quality of research and thesis publications.
  5. Enhance the quality of academic services.