In a global competition era, food products from Indonesia must be able to compete with other food products from other countries. To achieve this, national food industries must be capable of producing safe and high quality food products that meet international standard, such as ISO 9000 and HACCP. This means that food industry sector is challanged to transform itself to become knowledge-based food industries. This transformation process requires supports human resources (employees/ professionals) not only capable of planning, developing, and managing food industry professionally but also understanding in the field of food science and technology. To support the development of quality system, nutrition and national food safety, government also needs professionals with competence in food technology and food safety, which will involve in food quality and safety supervision, the development of policy concept in food areas.

The Professional Master of Food Technology is offered to answer the need of food industry to employ profesionals understanding in food processing areas. The program is open for professionals in food industries and governmental officers. It is compulsory that Professional Master students have been working for at least two years in food industry/government institution. After graduation, Professional Master graduates will have competence in food technology areas including food processing, food packaging, food storage, food product development, food quality assurance and food safety.

Curriculum

The curriculum of Professional Master of Food Technology covers the following areas:

Basic Courses: Ffood Processing Technology, Characteristic of Food Materials, Food Safety, and Latest Development of Food Industry.

Core Competence Courses: Food Industrial Management, Total Quality Management in Food Industry, Applied Nutrition in Food Industry, Functional Food, Management of Food Product Development, Good Practices in Food Production Chain, HACCP System in Food Industry, Food Law and Regulation, Food Packaging, Labeling and Expiration.

Supporting Courses: Professional Ethics, Studium Generale, and Seminar

At the end of semester (Semester 4), students are required to perform final project at a certain area. Students gain the knowledge from lectures and final project. Students are also encouraged to the development of written and oral communication skills through course work, seminars and group meeting presentations. There is no practical work in this program.

For graduation, a minimum of 37 hours of credit are required. All courses can be taken as a 1.5-year course, including final project. Additional information related to the plan of study for Professional Master Program can be found in the Graduate School Web Page.

Click Curriculum of Professional Master of Food Technology

Educational Facilities

Graduate students may explore many diverse interests at academic library in Central Library, Food Science Library at Center for Food and Nutrition Study, and Agricultural Technology Information Center at Faculty of Agricultural Technology. The libraries collect latest textbooks (ISBN), international peer-reviewed journals and journal abstract (FSTA) in the area of food science, technology and human nutrition.

Selection of Supervisor

Each student should select major supervisor for final project. The supervisor should represent the academic areas required for successful completion of the student's work. With the direction of major supervisor, student may also select on advisory committee members. Additional information on the procedure of selection of supervisor and advisory committee members may be found in the Graduate School Web Page .

Final Project

The topic of final project must be approved by the student's major supervisor and advisory committee members. The student conducts the project and prepares the thesis under the direction of the major supervisor. Students are required to have a minimum of 6 credits hours of final project.