Master in Food Science and Technology

Introduction

Indonesia is undergoing a rapid infrastructure development that leads to significant industrial progress in the food sector. As a developing country with abundant natural resources, Indonesia may achieve a country with advanced and reliable food industry. Additionally, the increasing demand for food products and high competition between Indonesian and international producers, research in the food sector and product innovation must be carried out continuously by adopting science and technology.

In order to face the global competition, highly performed resources are required, either in the scientific or expertise development, including in the food science and technology sector. Therefore, the role of the study program in preparing a master’s in food science and technology is essential.

Food Science and Technology study program specializes in master’s education (Stratum-2) and research activities on the food characteristics, compositions, and changes since the agricultural products are harvested, during handling, processing, storage, serving, then consumed and utilized by the body. The Food Science and Technology study program is conducted through two schemes, course-based (regular) and research-based (by research) programs.

Study Program Management

The study program of Master in Food Science and Technology (MFST) can be pursued in two schemes, course-based (regular) and research-based (by research) programs.

Profile of MFST graduates

1. Academics and researchers. MFST graduates can be appointed as lecturers in the study programs related to food technology and agricultural product. Additionally, the graduates may also rule as researchers in a research institution or food industry.
2. Professionals in Food Industry. MFST graduates could take a role in the food industry, in the department of production, quality assurance, or research and development.
3. Bureaucrats in the Food Sector. MFST graduates could work as bureaucrats’ candidates in the food sector, such as in government institutions (National Agency of Drug and Food Control in Indonesia (BPOM), National Standardization Agency (BSN), Ministry of Agricultural, Ministry of Industry), or in global organizations (World Health Organization (WHO), Food and Agriculture Organization (FAO)).
4. Entrepreneur in Food Sector. MFST graduates may achieve success as innovative and creative entrepreneurs.

Competence of Graduates

1. Attitude
   • Contribute to improving the quality of life in society, nation, state, and civilization based on the five principles.
   • Act as citizens who have a sense of responsibility to the country and nation.
   • Respect the diversity of cultures, views, religions, and beliefs, as well as other’s opinions or original findings.
   • Cooperate and have social sensitivity concern for society and the environment.
   • Internalize academic values, norms, and ethics.
   • Demonstrate a responsible attitude towards work in their area of expertise independently.
   • Internalize the independence, struggle, and entrepreneurship.
2. General Skills
   • Able to develop logical, critical, systematic, and creative thinking through scientific research that consider and applies humanities values in the food science and technology sector, compiles scientific conceptions and study results based on scientificprinciples, procedures, and ethics in the form of the thesis and publication in the accredited national or reputable international journals.
   • Able to carry out academic validation or studies according to expertise in solving problems in the relevant community or industry by developing their knowledge and expertise.
   • Able to compile ideas, thoughts, and scientific arguments responsibly and based on academic ethics and communicate to the academic community and broader community through media.
   • Able to identify the scientific field that becomes the research’s objective and appointed it into a developing research map through an interdisciplinary or multidisciplinary approach.
   • Able to decide in the context of solving a problem in science and technology development
   • Able to manage, develop, and maintain a network with colleagues, peer within the institution and the wider research community.
   • Able to enhance learning capacity independently.
   • Able to document, store, secure, and rediscover research data to ensure validity and prevent plagiarism.
   • Able to plan, maintain resources and lead research activity based on expertise, and synthesize the research result to contribute to food science and technology development.
3. Special Skills

Able to develop knowledge in the food science and technology sector through research activities producing innovative and reliable work.

Graduation Requirement

• Regular (by course) program

1. 1. Have collected 40-50 credits with a minimum GPA of 3,00
   2. No D and/or E score
   3. Have published minimum:
   4. One manuscript in a scientific accredited national journal with a minimum status: “under review,” or
   5. One manuscript in the international indexed proceedings with a minimum status: “accepted.”

• Research-based (by research) program

1. 1. Have collected 36-38 credits with a minimum GPA of 3,25
   2. No D and/or E score
   3. Have published minimum:
   4. One manuscript in a scientific international indexed journal with the status: “accepted,” or
   5. Two manuscripts in the international indexed proceeding with the status: “accepted.”