Welcome to

FOOD TECHNOLOGY PROGRAM

  • Sambutan Kepala Program Studi Teknologi Pangan BINUS

    Sambutan Kepala Program Studi Teknologi Pangan BINUS

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  • Teknologi Pangan BINUS Terakreditasi Internasional HEEACT

    Teknologi Pangan BINUS Terakreditasi Internasional HEEACT

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Our Recognition

Achievement

  • Ciptakan Produk Jeli Kombucha dengan Buah Kersen dan Rempah Lokal, Mahasiswi Food Technology BINUS University Menyabet Prestasi Runner Up di Debut International NUS FoodTech Challenge 2022

  • Congratulation! IISMA 2022 Awardee

  • Hadirkan Inovasi Permen Jeli Penambah Imunitas Tubuh, Mahasiswi Food Technology BINUS University Raih Prestasi di Ajang Kepenulisan Ilmiah Bergengsi FILM 2022

Articles

  • Daftar Mata Kuliah Ujian Akhir Luring (Onsite)

    UAP Onsite FOOD6051015 Human Nutrition FOOD6054015 Food Processing Technology I FOOD6063015 Food Safety & Sanitation FOOD6082015 Food Chemistry SCIE6024015 Biology FOOD6062015 Food Quality Assurance System FOOD6003015 Food Analysis SCIE6053015 Chemistry UAS Onsite FOOD6003015 Food Analysis FOOD6082015 Food Chemistry FOOD6054015 Food Processing Technology I SCIE6053015 Chemistry FOOD6062015 Food Quality Assurance System FOOD6063015 Food Safety & Sanitation […]
    Daftar Mata Kuliah Ujian Akhir Luring (Onsite)
  • Initiative Project 2023: “FoodDev” Professional Development Program for Food Technology Student

    The initiative program includes training and certification programs for Food Technology students, and the targeted workshop will be based on the BINUSIAN year. The training programs are Good Laboratory Practice (GLP) Training Program and Certification; Food Safety Management System Training and Certification; and Professional Career Preparation Training and certification. For the short-term outcome, at least […]
    Initiative Project 2023: “FoodDev” Professional Development Program for Food Technology Student
  • Publication: Edible film of native jicama starch, agarwood Aetoxylon Bouya essential oil and calcium propionate: Processing, mechanical, thermal properties and structure

    The objective of this study was to determine the properties of natural jicama starch and edible film made from the starch. The film was prepared by adding agarwood aetoxylon bouya essential oil and calcium propionate to investigate its properties as an edible coating for fruit or vegetables. The microstructure of the edible film was observed using scanning […]
    Publication: Edible film of native jicama starch, agarwood Aetoxylon Bouya essential oil and calcium propionate: Processing, mechanical, thermal properties and structure

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Testimonial

  • Lina Mardiyah

    Direktur Utama, PT Sinar Selira Interfood
  • Rafly Setiawan

    Quality Control Analyst, International Flavors & Fragrances
  • Daniel Alfredo

    Application Specialist, PT. Firmenich Indonesia
  • Shierly Chandra

    Product Innovation Executive Supervisor, PT. Sukanda Djaya
  • Claresta Constantine

    Brand Manager, Danone Specialized Nutrition
  • Meline Lavinia

    Flavor Marketing, Takasago International Indonesia