Food Technology Profile

The Agricultural Technology Study Program (TP) was established in 1993.
Since 1998 until now it has been accredited A (1159/SK/BAN-PT Accredited/S/XI/2015).
TP Study Program is committed to educating students to become entrepreneurship or entrepreneurs by exploring
the potential of biological, animal and food biotechnology from upstream to downstream.

In order to improve business skills, students are encouraged and trained in the fields of
processing engineering and marketing in laboratories and in small, medium and large companies.

In order to maintain quality in the learning process as well as graduates,
the preparation of the curriculum always involves graduate user communities such as food industries,
waste processing and handling industries, food control in companies, hotels, hospitals, restaurants
and service businesses. The applied curriculum seeks to enable students to improve their cognitive
abilities (logical-scientific) and skills in the field of safe and halal food technology.
Apart from theory in class and laboratory, students are also given internship opportunities in
various companies, including: PT. GreenField Indonesia, PT. Bali Maya Permai, PT. Patuha Agro Rekanda,
PT. Indo Murni Dairy Industry, PT. Riau Sakti, PT. Indofood, PT. Bogasari, Krebet Sugar Company,
PG. Kebun Agung, Tanobel Food, etc.

The education development process is also supported by government funds through grant projects, and is realized by the bakery industry along with snacks from sweet potatoes, apples, mushrooms, to generate income and student training. In addition to improving the quality of competent graduates, students are equipped with knowledge about Quality Control, Quality Assurance, ISO, HACCP, and Halal Certification (Safe and Halal Food Management), so that graduates have high competitiveness and find it easier to find jobs or create business fields. .

The fields of work for TP graduates are: 1) Government Agencies: Municipal Government, Lecturers, Teachers, Research Centers, Health Office, BPPOM, etc.; 2) Private sector: Production expert staff and food processing industry analysts (PT. Indo Food, Japfa, Tanobel Food; 3) Food processing researchers; 4) technopreneurs in the field of processing and marketing of food and beverages; 5) Home Indus Food Science and Technology Study Program (ITP) is developed based on science and technology in the field of food processing, handling of agricultural products, improving nutrition and entrepreneurship. ITP students are directed to be able to master knowledge about food analysis, process control, food safety, physical and chemical properties of food, during the handling of raw materials, processing, preservation, storage and marketing so that they become quality production (nutritious, healthy, safe and halal). Students are also equipped with knowledge about product development according to consumer needs, such as products rich in antioxidants, high in fiber, functional foods and others that have high economic value.