Lecturers and Staff's Profiles

The Food Technology Study Program has 15 lecturers with various areas of expertise, including Post-Harvest Technology, Food Production Process Engineering, Functional Food, Nutraceuticals, Pigments, Halal Products, Food Microbiology, Enzyme Characterization, and so on. Not only is it supported by lecturers who are competent in the world of Food Technology, our study program also has educational staff who support various academic lines, including administrative staff, laboratory assistants and business unit staff. Further explanation can be seen in the video.