The Food Technology Study Program is an academic unit focused on food processing, preservation, safety, nutrition, and food process engineering. The program combines fundamental food science and modern technology with food technopreneurship based on local resource utilization to nurture innovative, ethical professionals capable of addressing global challenges in food security, safety, and nutrition.
Vision
To become a leading Food Technology Study Program in integrating food science, modern processing technology, and food technopreneurship to create a meaningful impact on food security and public health while achieving global competitiveness.
Mission
To deliver high-quality food technology education integrating science, technology, and entrepreneurship within an innovative and adaptive learning environment.
To advance applied research and technological innovations in food processing, food safety, and functional foods that provide practical solutions to food industry and societal challenges.
To conduct community engagement grounded in food technology expertise and food technopreneurship approaches to enhance food quality and sustainable local economic empowerment.
To develop food technology graduates with high integrity, professionalism, environmental consciousness, and an entrepreneurial mindset.
To strengthen strategic partnerships with food industries, regulatory bodies, and international institutions to enhance academic quality and global competitiveness
