The Diploma Program of Food Quality Assurance Supervisor is designed to response the need of skillful technician as the first line supervisor in food industries. The core competency of its graduates is to supervise the quality assurance of food processing in food industries and related sectors.

Undergraduate Program of Food Technology (S1)

The Food Technology Study Program is designed to produce food technologist graduates who are professional and ready to involve in all aspects of production, processing and management in food industries and other food related sectors, including as entrepreneurs. The curriculum of FTSP is designed to meet the minimum core competency as recommended by the Institute of Food Technologist (IFT), covering food chemistry and analysis, food safety and microbiology, food processing and engineering, applied food science and success skill (professionalsm skill, critical thinking and problem solving skill, interaction skill, organizational and communication skill).

Graduate Program of Food Science (Master/Doctorate)

Food science is a branch of natural science studying on the application of basic sciences and engineering in the physical, chemical, and biochemical properties of foods and the principles of food processing. The information generated by food science is used in the food material production, handling, processing, product development, packaging, storage, distribution, marketing, and final consumption. As such, food science is a broad discipline that contains within it many specialization such as in food processing, food chemistry, food microbiology, food engineering, food biochemistry and nutrition, food industrial management, and food biotechnology.

To support the commitments to graduate education in especially food science and technology, IPB has offered the master and doctoral degree programs of Food Science since 1975. The Food Science Study Program (FSSP-IPB) is opened for prospective local and overseas fresh graduate students, researchers, lecturers, and food industry representatives who have backgrounds in natural sciences.

Professional Master of Food Technology

Professional Master of Food Technology is released in 2004. The program is developed in response to the need of professionals in food industry and government to upgrade their knowledge in the area of food science and technology. The graduates are directed to have competence and professional in the development of food industry (food processing, quality assurance and management), especially in processing of high quality food products based on local food commodities. The students of Master Professional of Food Technology especially are professionals in food industries and governmental officers. It is compulsory that students have been working for at least two years in food industry/ government institution.