Faculty History

The Faculty of Food Science and Technology had its humble beginnings in 1976 with the establishment of the Department of Food Science and Technology under the Faculty of Agriculture. The establishment of the department is in line with the need of the country to fulfill the shortage of skilled employees in the field of science-based food. At that time, only one undergraduate program was offered: Bachelor of Food Science  and Technology.

On March 1, 1982, the Department of Food Science and Technology was upgraded to the Faculty of Food Science and Technology. There were two (2) departments under the Faculty: Department of Food Technology and Department of Food Science. In 1986, the Faculty was renamed Faculty of Food Science and Biotechnology (FSMB) with the establishment of the Department of Biotechnology that offered the Bachelor of Science (Biotechnology) program with six (6) modules: Plant Biotechnology, Molecular Biotechnology, Food Biotechnology, Industrial Biotechnology and Environmental Biotechnology and Management.

In 1996, the Faculty began offering the Bachelor of Science (Food Studies) program with two options: Food Quality Management and Food Management. In 1997 and 2000, the Food Service Administration and Food Marketing options were offered through the same program.

On August 1, 2004, the faculty was renamed to the Faculty of Food Science and Technology when the Department of Biotechnology formed a separate faculty. In January 2005, the Department of Food Service and Management was established to strengthen the existing programs in the Faculty. The Faculty began offering the Bachelor of Science (Food Service Management) and Master of Food Technology in September 2012.

The new undergraduate program Bachelor of Science in Food Manufacturing Operations with Honors was offered in the First Semester of Session 2020/2021.

Updated:: 17/02/2022 [haniesa]