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  1. Food industry professionals, at a middle-top management level, able to conceptually and practically developing process, developing research-based product as well as assuring quality and quality and safety management system.
  2. Food entrepreneur / product developer having ability to lead a product development team.
  3. Scientists, who able to manage and develop science in the area of food science and technology, sensory science, and product development as well as to publish the results in scientific publication.
  4. Consultant having such a problem-solving capacity and able to deliver alternatives of solution by using inter- or multi-disciplinary approach.
  5. Lecturer cum Researcher having knowledge on higher education system and ability to teach, to do research and community service as well as critically developing food science and technology