Food Engineering Undergraduate Programme By Institut Teknologi Bandung (ITB) |TopUniversities
Subject Ranking

# 301-350QS Subject Rankings

Main Subject Area

Engineering - ChemicalMain Subject Area

Programme overview

Main Subject

Engineering - Chemical

Degree

BSc

Study Level

Undergraduate

Study Mode

On Campus

The Food Engineering Study Program focuses on the principles of physical, chemical, and biological processing in transforming raw food materials into industrial-scale products. As a sub-discipline of engineering, it integrates knowledge of food science with engineering principles to develop efficient, sustainable food production technologies. Graduates of this program are expected to be skilled in solving problems related to food processing on an industrial scale, understanding Indonesian food components, and being aware of domestic and global food competition. ITB established Indonesia’s first Food Engineering study program to address the growing demand for professionals who can design new food processing technologies and optimize existing food production systems. The program aims to produce graduates who can develop sustainable solutions for food manufacturing and contribute to the food industry’s technological advancements. In 2022, ITB’s Food Engineering Program achieved “Unggul” accreditation from BAN-PT, reflecting its excellence in academic quality and industry relevance. All lectures take place at ITB’s Jatinangor Campus, which is equipped with modern laboratory facilities and staffed by highly qualified faculty members. The curriculum is designed to combine theoretical knowledge with practical experience, including guest lectures from industry experts, laboratory practicums, and internships in food-related industries. The program provides access to advanced laboratory instruments such as FT-NIR (Fourier Transform Near-Infrared Spectroscopy) for food composition analysis, Texture Analyzer for food texture evaluation, and High-Performance Liquid Chromatography (HPLC) for analyzing food components and additives. Additionally, the program features an Educational Food Factory Laboratory, which operates a fermented cassava flour production unit with a daily capacity of 1 ton, allowing students to gain hands-on industrial experience. The Food Engineering curriculum consists of 144 credits, distributed across four years (eight semesters). The first year focuses on fundamental sciences such as Physics, Chemistry, and Mathematics, providing a strong foundation for future engineering coursework. In the second and third years, students delve into core subjects engineering principle and food fundamentals. The fourth year emphasizes applied learning, including internships, project-based courses, food product design, food factory design, and a final research project. ITB also offers an International Undergraduate Program, allowing students to spend at least one semester abroad at a partner university. This program provides students with valuable international exposure, enhances cross-cultural communication skills, and expands global career opportunities. The courses in the International Track are integrated with the regular program and conducted in Indonesian and/or English. Students enrolled in the exchange program can study at leading institutions. Our collaboration aims to provide students with access to world-class education, global networking opportunities, and enhanced career prospects. Through its comprehensive curriculum, hands-on training, and international collaborations, ITB’s Food Engineering Program prepares graduates to become industry leaders and innovators in the global food sector.

Programme overview

Main Subject

Engineering - Chemical

Degree

BSc

Study Level

Undergraduate

Study Mode

On Campus

The Food Engineering Study Program focuses on the principles of physical, chemical, and biological processing in transforming raw food materials into industrial-scale products. As a sub-discipline of engineering, it integrates knowledge of food science with engineering principles to develop efficient, sustainable food production technologies. Graduates of this program are expected to be skilled in solving problems related to food processing on an industrial scale, understanding Indonesian food components, and being aware of domestic and global food competition. ITB established Indonesia’s first Food Engineering study program to address the growing demand for professionals who can design new food processing technologies and optimize existing food production systems. The program aims to produce graduates who can develop sustainable solutions for food manufacturing and contribute to the food industry’s technological advancements. In 2022, ITB’s Food Engineering Program achieved “Unggul” accreditation from BAN-PT, reflecting its excellence in academic quality and industry relevance. All lectures take place at ITB’s Jatinangor Campus, which is equipped with modern laboratory facilities and staffed by highly qualified faculty members. The curriculum is designed to combine theoretical knowledge with practical experience, including guest lectures from industry experts, laboratory practicums, and internships in food-related industries. The program provides access to advanced laboratory instruments such as FT-NIR (Fourier Transform Near-Infrared Spectroscopy) for food composition analysis, Texture Analyzer for food texture evaluation, and High-Performance Liquid Chromatography (HPLC) for analyzing food components and additives. Additionally, the program features an Educational Food Factory Laboratory, which operates a fermented cassava flour production unit with a daily capacity of 1 ton, allowing students to gain hands-on industrial experience. The Food Engineering curriculum consists of 144 credits, distributed across four years (eight semesters). The first year focuses on fundamental sciences such as Physics, Chemistry, and Mathematics, providing a strong foundation for future engineering coursework. In the second and third years, students delve into core subjects engineering principle and food fundamentals. The fourth year emphasizes applied learning, including internships, project-based courses, food product design, food factory design, and a final research project. ITB also offers an International Undergraduate Program, allowing students to spend at least one semester abroad at a partner university. This program provides students with valuable international exposure, enhances cross-cultural communication skills, and expands global career opportunities. The courses in the International Track are integrated with the regular program and conducted in Indonesian and/or English. Students enrolled in the exchange program can study at leading institutions. Our collaboration aims to provide students with access to world-class education, global networking opportunities, and enhanced career prospects. Through its comprehensive curriculum, hands-on training, and international collaborations, ITB’s Food Engineering Program prepares graduates to become industry leaders and innovators in the global food sector.

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