International Internship Program : Rachael Oksana Sebagai Food Scientist di National Pingtung University of Science and Technology, Taiwan
International Guest Lecture with Dr. Peter Ho : Statistical Methods and Tools for Analyzing Food Sensory
Biotechnology dan Food Technology Menerima Kunjungan dari Sekolah Tinggi Farmasi Bandung
Hasil Penelitian : Inovasi Pangan Berkelanjutan oleh Mahasiswa Food Technology BINUS
P2M Workshop Food Technology “Pengolahan Produk Lidah Buaya dan Izin Edar” bersama UMKM RW 012 Cipinang Melayu
P2M Food Technology Ice Cream and Edible Crystal Workshop With Vihara Siripada Community
Trial Class “The Effect of pH on Pigment Colour of Butterfly Pea” Bersama dengan SMA Strada Saint Thomas Aquino
Analisis Bahaya dan Pengendalian Titik Kritis (HACCP): Prinsip 4 Menetapkan Prosedur Pemantauan (Establish Monitoring Procedures)
Analisis Bahaya dan Pengendalian Titik Kritis (HACCP): Prinsip 7 Menetapkan Prosedur Pencatatan dan Dokumentasi (Establish record-keeping and documentation procedures)
