Yogyakarta – On Wednesday (10/9), the Department of Food and Agricultural Product Technology (TPHP), Faculty of Agricultural Technology, Universitas Gadjah Mada, once again carried out the guidance program for the Youth Scientific Work (KIR) extracurricular […].

Yogyakarta–On Wednesday (28/8), the Department of Food and Agricultural Product Technology (TPHP), Faculty of Agricultural Technology (FTP), Universitas Gadjah Mada once again marked an important milestone through a meaningful graduation ceremony.

Yogyakarta – The Department of Food and Agricultural Product Technology (TPHP), Universitas Gadjah Mada, welcomed its newest cohort of students during Pionir Agrophoria UGM on Wednesday (Aug 6) at the Kamarijani–Soenjoto Auditorium, Faculty of Agricultural […].

As part of the Kampus Merdeka Competition Program (PKKM), two lecturers from the Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada, Dr. Widiastuti Setyaningsih, S.T.P., M.Sc., and Dr.

Yogyakarta, September 30 – October 9, 2024 — The Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada (UGM) conducted a training program for 12 vocational high school (SMK) teachers from various […].

The Department of Food and Agricultural Product Technology (TPHP), Universitas Gadjah Mada (UGM), held a Workshop on the Dissemination of Student Research Outcomes as part of the Merdeka Campus Competition Program (PKKM) on Monday, October […].

Students from the Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada (UGM) have once again demonstrated academic excellence and innovation, bringing home prestigious accolades from two major national competitions.

The Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada welcomed students to another inspiring guest lecture on Thursday, November 28. The session featured M.

As part of its continued commitment to practical learning and sustainable development, the Master’s Program in Food Science and Technology (S2 ITP) and Master’s Program in Estate Crop Product Processing Technology (S2 THP) at the […].

Food texture—such as hardness, elasticity, and adhesiveness—is a key factor influencing consumer acceptance of food products. To accurately assess these properties, a rheometer is used to measure the rheological parameters of food.