The Universitas Sumatera Utara (USU) Master's Program in Food Science is an advanced study program in food science aimed at university graduates in agriculture. In this program, students are focused on an in-depth study of food science, covering aspects such as food processing, food safety, nutrition, and innovation in the food industry. The goal is to produce experts in food science who are able to understand and manage various challenges related to food production, distribution, and consumption.
The USU Master's Program in Food Science is accredited Very Good and emphasizes teaching all aspects of food science, whether physical, biological, or chemical. The program is particularly appealing to individuals who have an interest and talent in food research and development. Graduates from this program have broad career prospects, including in the fields of research & development and food quality experts. The degree obtained for students who complete this study program is Master of Science (M.Si.).
History
Vision & Mission
To become a study program that can improve knowledge, research, and expertise in the field of food science for the development of the national food industry, especially in the utilization of local resources.
- Providing education for the mastery of theories and concepts in the field of food science, especially those related to industrial development by utilizing local resources.
- Conducting research by applying food science theories and concepts, especially research related to industrial development by utilizing local resources.
- Conducting community service activities in collaboration with various parties including institutions, industries, and communities primarily to apply the research results of lecturers and students based on the development of the food industry by utilizing local resources.
- Develop and apply science and technology in the field of food and agricultural products in accordance with the development of science and technology in order to improve the development of food and agricultural products through research by lecturers in collaboration with industry by maximizing the use of local resources in North Sumatra.
- Producing academicians who have the characteristics of BINTANG.
Goals & Targets
- Produce graduates who master the theories and concepts of food science related to industrial development that utilize local resources.
- Produce research related to the food industry and local resources.
- Produce a number of scientific articles published in international, accredited national journals, as well as those published in international and national seminar proceedings.
- Produce a number of community service activities related to the food industry and local resources
- Produce, disseminate, and strive for the application of research findings in developing the field of food science based on tropical conditions by optimally utilizing local natural resources, especially plantations, and agriculture, to support industrialization and globalization in order to achieve a prosperous society.
Organization Structure
Prof. Ir Hotnida Sinaga M.Phil. Ph.D
Head Of Master's Program In Food Science
Dr. Ir. Ma'ruf Tafsin M.Si. IPM
Head Of Undergraduate Program In Animal Science
Syahira Addina S.Pi, M.Si
Secretary Of
Master's Program In Food Science
Dr. Dra. Ir. Chairani Hanum MS
Undergraduate Program In Agrotechnology
Dr. Nauas Domu Marihot Romauli STP., M.Eng
Head of the Laboratorium Mikrobiologi Pangan
Prof. Dr. Ir. Elisa Julianti M.Si.
Vice Dean for Research, Community Service, Cooperation and Information