Food Technology

The Study Program of Food Technology is part of the Deparment of Food and Horticultural Crops of the State Agricultural Polytechnic Kupang. Food and Technology Study Program obtained its permission from Director General of Higher Education No: 3156/D/T/2005. The formal education started in Academic Year 2006/2007 and has been accredited by National Accreditation Body for Higher Education (BAN-PT) based on Decree No: 012/ BAN-PT / AK-XI / Dpl-III / VIII / 2011, with C accreditation.

Food Technology Study Program was opened in order to fullfill the scarcity of associate expert in the field of agricultural products processing. Food Technology Study Program creates graduates that have capability of synergizing among natural and human resources, technology and capital so that food products can be produced (terrestrial and marine products, plant based and animals) to fullfill quantitatively and qualitatively the needs of society which bring economic and ecological profits. The feature of this Study Progam is its accuracy in the use of technology for processed products either from terrestrial and marine or plants based and animals.

Vision dan Mision

VISION

"To Become a qualified Study Program to process food products from Semi Arid Land and produced a competitive and skilled graduates while having enterprenurial spirit."

MISION

Conducting vocational education in the field of food technology in order to support the development of processing industry of agricultural products based on semi arid land having competitiveness and entrepreneurial spirit.
Conducting applied research for the development of processing industry of agricultural products based on semi arid land to fullfill the needs of society.
To build and to develop the units of agricultural products processings as a media for learning to students and society.
To build the networt of partnership between goverment and business institution in the processing techonolgy to enhance the quality of organization and the prosperity of society.

Teaching Staff

Learning and Teaching Activity is supported by formal qualified teaching staff (Masters and Doctors) and strengthened with non formal education (Internship and training) so that they have competency in food technology. Practicum activityis guided by technician that has experiences from internships and training in processing industry from business institution.


NO	NAME	NIP	EXPERTISE	STATUS
1	Ir. Kartiwan, MP	19600408 198903 1 003	Post Harvest Technology	Active
2	Senny J. Bunga, ST,M.Sc	19750630 200212 2 002	Chemical Engineering	in PhD studying
3	Naema Bora, STP,M.Sc	19690616 200312 2 001	Agriculture (Agricultural Processing Technology)	Active
4	Zulianatul Hidayah, STP,M.Sc	19780703 200312 2 001	Food Science and Technology	Active
5	Jhon Tibo Kana Tiri, STP,M.Sc	19750519 200312 1 002	Agricultural Technology	Active
6	Agrippina Agnes Bele, STP,M	19800626 200312 2 001	Post Harverst Technology And Logisties	Active
7	Marthen Y. Saubaki, STP,M.Sc	19790321 200501 1 001	Agricultural Product Technology	Active
8	Eny Idayati, STP,M.Sc	19811214 200501 2 001	Food Product Technology	Active
9	Rikka W. Sir, S.Si.,M.Sc	19771015 200501 2 001	Biology	Active
10	Heny M. Sine, STP., M.Si	19721019 200812 2 001	Semi Arid Agriculture	Active
11	Ludi S. Gasong, S.Pd., M.Si	19701016 199203 2 001	Food Science	in PhD studying
12	Naharuddin Sri, S.Pi., M.Si	19781102 200812 1 001	Agribusiness	Active
13	Yusuf Kamlasi S.Pi., M.Si	19790626 200812 1 003	Coastal Resource Management & Ocean	Active
14	Dr.Julianus Dising, ST., M.Si	19740721 200912 1 003	Chemistry	Active