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Faculty of Agricultural technology and Engineering;  Bogor Agricultural University
Bahasa Indonesia
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Undergraduate Program


Food technology concerns the study on the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
 

Students studying in Undergraduate Program of Food Technology will have major competencies in food technology and success skills. 


The courses in the food technology undergraduate curriculum are classified as (1) first year; (2) required courses taken from other departments (7 courses, 20 credits); and (3) required courses in food science and technology (27 courses, 67 credits), (4) undergraduate seminar (1 credit), (5) final year student project course (6 credits), and minor courses/supporting courses taken from other departments (14-15 credits). A minimum of 144 courses hours of credit is required for graduation.

The undergraduate research project is one of two course options that can be taken by final year students before the Bachelor of Science degree is awarded. This course is designed to provide an opportunity for final year students to develop and strengthen their research skills and to accommodate particular research interests that cannot be met through other food science courses.

The internship program is one of final year project options that can be taken by final year students before the Bachelor of Science degree is awarded. The course is designed to provide an opportunity for final year students to have hands-on experience to work in a food industry environment. 


There are potential scholarships that students may apply. The number and type of scholarship from government and private companies are available for students.

Undergraduate students of food technology have many exciting and diverse career opportunities.

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Last Updated ( Saturday, 08 May 2010 )
 
   
 
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