Master in Food Technology 42 months Postgraduate Programme By IPB University (aka Bogor Agricultural University) |TopUniversities
Programme Duration

42 monthsProgramme duration

Starting Month

AugStarting Month

Programme overview

Main Subject

Food Science

Degree

Other

Study Level

Masters

Study Mode

On Campus

Master in Food Technology  program aims to produce graduates who master the principles of food technology for the development of the food industry in accordance with the latest developments by learning the natural properties (physical, chemical, sensory, and microbiological) in plant and animal foodstuffs, functional properties of water, carbohydrates, lipids, proteins, and food ingredients and their role in influencing the characteristics of foodstuffs. Graduates will be able to apply and develop food technology to produce quality, safe, nutritious and healthy food products by discussing the principles of food processing technology which include heating, cooling, drying, irradiation, heating with microwaves and ohmics, extrusion, frying, roasting, non-thermal preservation (hydrostatic pressure, electric field, magnetism and light), and fermentation.

Programme overview

Main Subject

Food Science

Degree

Other

Study Level

Masters

Study Mode

On Campus

Master in Food Technology  program aims to produce graduates who master the principles of food technology for the development of the food industry in accordance with the latest developments by learning the natural properties (physical, chemical, sensory, and microbiological) in plant and animal foodstuffs, functional properties of water, carbohydrates, lipids, proteins, and food ingredients and their role in influencing the characteristics of foodstuffs. Graduates will be able to apply and develop food technology to produce quality, safe, nutritious and healthy food products by discussing the principles of food processing technology which include heating, cooling, drying, irradiation, heating with microwaves and ohmics, extrusion, frying, roasting, non-thermal preservation (hydrostatic pressure, electric field, magnetism and light), and fermentation.

Admission Requirements

3.5 Years
Aug

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