Udayana University | MASTER OF FOOD SCIENCE AND TECHNOLOGY STUDY PROGRAM UDAYANA UNIVERSITY

News

Providing Off-Campus Experienc ...

Senin, 29 April 2024

University General

Students of the | Read More...

Based on Nanotechnology and Ut ...

Senin, 21 November 2022

University General

One of the Food | Read More...

Pelaksanaan TKD dan Wawancara ...

Senin, 11 Juli 2022

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Master of Food Technology FTP ...

Jumat, 27 Mei 2022

University General

Master of Food | Read More...

Agenda

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Announcement

Selasa, 14 April 2026

Penerimaan Mahasiswa Baru Program Profesi, Magiste...
Jumat, 1 Maret 2024

Master of Food Technology Lecture Schedule for Aca...

Academic
Jumat, 26 Januari 2024

Information on UKT Payments and Academic Leave Eve...

Academic
Kamis, 14 Juli 2022

Pembayaran UKT dan Cuti Akademik Semester Ganjil T...

Academic General

Download

Senin, 15 Mei 2023

Unduh Brosur S2 TP
Jumat, 24 Maret 2023

BAN-PT Accreditation Certificate for Food Science and Technology Study Program

Lecturer

Dr. Ir. I Wayan Widia, M.SIEMagister Ilmu Dan Teknologi Pangan

Final Project

Optimasi Waktu dan Suhu Pemanasan Oven untuk Deaktivasi...

Kadek Sintia Deviyanthi
1308505002

Pengembangan Sidik Jari Kromatografi Fitokimia Kulit Bu...

I Putu Krisnantara Wijana Putra
1108505017

Pengaruh Variasi Konsentrasi Amilum Singkong Sebagai ...

Anak Agung Ayu Indrasuari
0908505027

Welcome to the Official Website of the Master of Food Science and Technology Study Program!

BAN-PT Accreditation Certificate for Food Science and Technology Study Program

News

Providing Off-Campus Experienc ...

Based on Nanotechnology and Ut ...

Pelaksanaan TKD dan Wawancara ...

Master of Food Technology FTP ...

Agenda

Announcement

Penerimaan Mahasiswa Baru Program Profesi, Magiste...

Master of Food Technology Lecture Schedule for Aca...

Information on UKT Payments and Academic Leave Eve...

Pembayaran UKT dan Cuti Akademik Semester Ganjil T...

Download

Unduh Brosur S2 TP

BAN-PT Accreditation Certificate for Food Science and Technology Study Program

Lecturer

Optimasi Waktu dan Suhu Pemanasan Oven untuk Deaktivasi...

Pengembangan Sidik Jari Kromatografi Fitokimia Kulit Bu...

Pengaruh Variasi Konsentrasi Amilum Singkong Sebagai ...

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