Faculty of Agricultural Technology

Welcome to The Dean

Welcome to the Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University (FAT WMSCU). I am proud to briefly introduce the FAT WMSCU which was established in 1986. Currently, the FAT WMSCU organizes 2 (two) study programs, namely the S1 Food Technology Study Program (accredited as EXCELLENT or UNGGUL) and the S1 Biology Study Program (B-accredited).

FAT WMSCU is committed to provide quality higher education to produce graduates who are professional, master science and technology, have high morals and solidarity, and side with the weak. We have produced more than a thousand alumni who work in various industries, work as entrepreneurs, and work as academics both at home and abroad. Various research works and innovations that have impacts on the development of science and technology, as well as the community welfare have been produced by FAT WMSCU. FAT WMSCU has a strong network of cooperation with various industries, government institutions and universities at the national and international level to ensure the implementation of quality education, research, and community services programs.

On this occasion, I invite the younger generation of prospective students to join the FAT WMSCU to prepare themselves to become sustainable learners who are ready to face the challenges and changes in the future that are so fast in the field of agricultural technology. I do not forget to thank all partners and stakeholders who have collaborated and contributed to the process of forming quality FAT WMSCU graduates. May God always be with and bless our efforts and works. Greetings and good health.

 

Dr. Ignatius Srianta, S.TP., MP.
Dean of the Faculty of Agricultural Technology WMSCU

About Us

Food Technology is the science of food processing techniques in order to achieve an efficient processing process and be able to produce food products that are healthy, safe, attractive and of high economic value. The status of the Food Technology Study Program is accredited A based on the decision of BAN-PT No: 813/SK/BAN-PT/Akred/S/III/2018 dated March 20, 2018 and is valid until March 20, 2023.

Studying in the Food Technology Study Program is a promising option in:

  • Developing and innovating food products and processing and distribution methods.
  • Managing or opening a business in the food industry (in particular) and the
    agribusiness field (in general).
  • Preparing for a career in the field of research, consultation services, and project services in the food sector.

Vision Mission

Vision

To become a trusted, reflective, and creative Agricultural Technology academic community which is based on the value of Pancasila and Catholic principles and has a positive impact on improving the livelihood of others.

Mission

To organize Food Technology Higher Education for:

  1. Producing professional graduates, mastering science and technology in the field of food technology, having high moral standards and solidarity, and with the consideration for the poor.
  2. Producing ideas, discoveries, and information, especially for local food commodities, and applying to the community by considering environmental sustainability.

Study Program

Faculty of Agricultural Technology Widya Mandala Surabaya Catholic University has 2 (two) study programs, namely:

  • Food Technology Study Program
  • Biology Study Program (Madiun Campus)

Organizational Structure

The Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University is led by a Dean, assisted by Deputy Dean I and Deputy Dean II. Deputy Dean I is responsible in assisting the Dean in managing and developing the implementation of Higher Education, especially in the fields of academics, research, student affairs, and alumni. Deputy Dean II is responsible in assisting the Dean in managing and developing Higher Education, especially in the fields of general administration, personnel, and finance.

Struktur Organisasi

Facility

MEANS

  • Fully equipped laboratories with modern analysis and processing equipment
  • Air-conditioned lecture hall and classrooms
  • Lecture support tools: slide projector, Infocus (LCD)
  • Internet and Local Area Networks (LAN)
  • Bella Learning Management System (LMS)
  • University library and study room

LABORATORY AND ITS ACTIVITIES

  1. LABORATORY OF CHEMISTRY
    • Organic Chemistry Practicum
    • Analytical Chemistry Practicum
    • Physical Chemistry Practicum
  2. LABORATORY OF BIOLOGY AND INDUSTRIAL FOOD MICROBIOLOGY
    • Biology Practicum
    • General Microbiology Practicum
    • Industrial Food Microbiology Practicum
    • Microbiological Testing Services for the Food Industry
  3. LABORATORY OF FOOD CHEMISTRY-BIOCHEMISTRY & NUTRITION
    • Food Chemistry Practicum
    • Food Biochemistry Practicum
    • Food Nutrition Practicum
    • Extension Services and Training of Food Additives and Nutrition for the Community
  4. LABORATORY OF FOOD PROPERTIES AND PACKAGING, STORAGING, AND WAREHOUSING
    • Food Properties Practicum
    • Practicum of Packaging, Storaging, & Warehousing Technology
  5. LABORATORY OF FOOD ANALYSIS AND INSTRUMENTATION
    • Food Analysis Practicum
    • Food Materials and Product Analysis Services for the Food Industry
  6. LABORATORY OF QUALITY ASSESSMENT AND SENSORY EVALUATION
    • Computer application
    • Practicum of Food Quality Assessment and Sensory Testing
    • Expiration Analysis and Sensory Test Services for the Food Industry
  7. LABORATORY OF FOOD PROCESSING TECHNOLOGY
    • Practicum of Vegetable Products Processing Technology
    • Practicum of Animal Products Processing Technology
    • Culinary Technology
    • Pastry and Bakery Processing Technology
    • Training Services for Entrepreneurs or Small and Medium Enterprises (SMEs)
  8. LABORATORY OF RESEARCH
    • Research activities for lecturers and students
    • Food Materials and Product Analysis Services for the Food Industry

Cooperation

In order to support the need of Food Technology in Multinational Industries, since 2010, cooperation has been established with The Hague University-Netherland, through the Double Degree 3+1 program for sixth semester students, and starting in 2014, collaboration with the University of New Castle-Australia has also been established through Dual Degree 2+1+1 for students who have completed the foUrth semester. This program is intended for students who have high achievement, ability, and motivation. Apart from this, international cooperation is also carried out within the framework of WMSCU – ASEACCU (The Association of Southeast and East Asian Catholic Colleges and Universities), Kasetsart University Thailand, Providence University Taiwan, and Chung Shan Medical University Taiwan in the form of student and staff exchanges, and other collaborative programs.

Journal

Journal of Food Technology and Nutrition

Journal of Food Technology and Nutrition is published twice a year in Aprils and Octobers with a scientific publication in the fields of food science, food technology, and nutrition, including food chemistry and biochemistry, food engineering, microbiology, food safety, sensory properties and food quality, development of food products, nutrition and health, functional food and health, and other food related fields.

Contact Us

Faculty of Agricultural Technology
Widya Mandala Surabaya Catholic University
Jl. Dinoyo 42-44 Surabaya-60265
+62 31 567 8478 – +62 31 568 2211
dean-foodtech@ukwms.ac.id