Objective

Food engineering is an engineering discipline that focuses on processing food materials physically, chemically, and biochemically into materials or food products on a factory scale efficiently. The Food Engineering Program of ITB was established as the first Food Engineering Program in Indonesia in 2014 to answer the food industry's needs for engineering graduates who are able to design new processes and technologies to process food in a sustainable manner and improve existing food production processes. to be more efficient. Before developed as an independent study program, food engineering education has been started since 2003 as a Food Technology sub-program in the Chemical Engineering program, ITB. Food Engineering Program of ITB is developed to participate in tackling national issues of the bio-based economy and prepare the nation to face global competition.

Tujuan Pendidikan Program Studi

Tujuan Pendidikan Program Studi Teknik Pangan atau Program Educational Objectives (PEO) yang dirumuskan menjadi Profil Profesional Mandiri (PPM) adalah sebagai berikut:

1. Lulusan berkembang dalam profesi dengan menerapkan ilmu dan pengetahuan Teknik Pangan untuk menyelesaikan permasalahan yang berhubungan dengan pemrosesan pangan, khususnya sumber daya lokal Indonesia.
2. Lulusan menerapkan kemampuan berkomunikasi secara efektif dan bekerja dalam tim multidisiplin serta menjunjung profesionalisme dalam pekerjaan yang dilakukan.
3. Lulusan memiliki kemampuan dan kesiapan untuk terus mengembangkan diri pada jalur profesional maupun akademik dalam rangka mengantisipasi tantangan global.