|PROGRAM LEARNING OUTCOME
||Master the concept and application of Food Science and Technology which includes aspects of Food Chemistry and Analysis, Food Microbiology and Biotechnology, Food Processing Engineering, Food Biochemistry and Nutrition, Food Sensory Analysis, Food Safety, Food Regulation and Applied Food Science in an integrated manner to produce safe and quality food products.
||Master the concept of Food Science and Technology for the development of local food resources and the principles of sustainable development goals in the food sector.
||Able to communicate orally and in writing related to technical and non-technical aspects for scientific and general circles.
||Able to think critically and analytically and solve problems, being responsible for work independently, and being able to make decisions based on data and information.
||Able to work in a team, entrepreneur, and interact with other people from different backgrounds, and being skilled in organising and leading in various situations.
||Have a commitment to professionalism and ethical values