English Bahasa Indonesia

CURRICULUM

  • Both mandatory and optional courses are delivered through a combination of class presentation and discussion, case studies, mini projects, and research
  • Minimum credit 39 and up to 50 credits to accomplish the master degree in 4 semesters
  • Matriculation class at the beginning of period to new-entry student having a bachelor degree not from food science and technology

List of Courses (Mandatory and Optional)

  • Research method
  • Sensory evaluation
  • Food biotechnology
  • Food quality assurance
  • Functional food and nutraceutical
  • Food product development
  • Advanced food processing technology
  • Entrepreneurial leadership
  • Food business and marketing
  • Gastronomy
  • Advanced nutrition science
  • Nutrition and healthy cooking
  • Nutrition evaluation
  • Toxicology and food safety
  • Good practices in food chains
  • Scientific communication
  • Food regulation
  • HACCP
  • Food analysis
  • Statistics for quality control
  • Drying technology
  • Food ethics
  • Risk analysis
  • Thesis