Food Science & technology Profiles

In an era of rising health consciousness, global food safety challenges, and sustainability demands, the role of food scientists has never been more critical. The Food Science and Technology Study Program at Universitas Bakrie is designed to cultivate exceptional graduates who are not only masters of food science but are also equipped to lead and innovate in the modern food industry.

Kurnia Ramadhan, S.TP., M.Sc., Ph.D.

Welcome to Bakrie University!


Welcome to the Food Science and Technology Study Program at Bakrie University, where excellence in education is our priority. Proudly accredited with a "Baik Sekali" (Very Good) rating, our program has established itself as a leader in food technology education in Indonesia. We are dedicated to equipping students with the knowledge, skills, and innovation needed to advance the food industry and ensure food security and sustainability.

As one of the top food technology programs in the country, our curriculum combines foundational sciences with cutting-edge techniques in food processing, safety, and product development. Our focus is on fostering creative problem solvers who can develop innovative food solutions, meet industry standards, and contribute to improving the quality and diversity of food products both locally and globally.

Supported strongly by a reputable company within the Bakrie Group, our students enjoy unique industry insights, research opportunities, and practical training that prepare them for successful careers. Join us at Bakrie University to become an influential figure in food science and technology, and help shape the future of Indonesia’s food industry with confidence and expertise.

Milestones

Program Launch – The Food Science & Technology Program officially opened with dedicated laboratories for food technology, microbiology, processing, and sensory analysis, forming the backbone of its hands-on curriculum.
Sakura Science Collaboration with Tohoku University – Ten students joined the Sakura Exchange Program in Science at Tohoku University, Japan, building an early international partnership.
International Short Course on Sensory Analysis – From 7–17 August 2023, the program ran an intensive training on “Sensory Analysis for Food Research & Product Development”, enhancing research and product development competencies.
A student team won the product-innovation competition at the International Agriculture Technology Contest (Padang) with their innovation Rhizogit, supported by Bakrie University’s processing, analysis, and sensory labs.
Food Technology Lab, Basic Chemistry/Physics Lab, Computer Lab, and other facilities achieved ISO 9001:2015 certification for quality management in teaching and research.
Prof. Ardiansyah was inaugurated as Professor of Food Chemistry & Biochemistry on 18 January 2024, marking a milestone in the program’s academic leadership.
The Food Science & Technology Program achieved “Baik Sekali” accreditation from BAN-PT (Decree No. 3705/SK/BAN-PT/Ak.KP/S/IV/2024), reinforcing its academic quality.
Hosted a 10-day program “Halal Food Standard Compliance: From Concept to Implementation” in collaboration with CHED (Philippines), welcoming participants from abroad to Jakarta.
This five-day program gave students and participants hands-on experience using Bakrie University’s state-of-the-art sensory facilities.

Head of Food Science and Technology
Study Program

Kurnia Ramadhan, S.TP ., M.Sc., Ph.D.
Kurnia Ramadhan, S.TP ., M.Sc., Ph.D.
Head of Study Program

Lecturer

Prof. Ardiansyah, S.TP ., M.Si ., Ph.D.
Prof. Ardiansyah, S.TP ., M.Si ., Ph.D.
Lecturer
Dr.agr. Wahyudi David, S.TP .,M.Sc.
Dr.agr. Wahyudi David, S.TP .,M.Sc.
Lecturer
Dr. Rizki Maryam Astuti, S.Si., M.Si.
Dr. Rizki Maryam Astuti, S.Si., M.Si.
Lecturer
Laras Cempaka, S.Si ., M.T.
Laras Cempaka, S.Si ., M.T.
Lecturer
Nurul Asiah, S.T., M.T ., IPP.
Nurul Asiah, S.T., M.T ., IPP.
Lecturer

Follow us on

© 2025 Bakrie University