The Master’s Program in Nutrition Science is one of the study programs administered by the Faculty of Medicine and Nutrition (FKGiz). The Master’s Program in Nutrition Science was initially established in 1981 by the Department of Community Nutrition and Family Resources (GMSK) under the name Community Nutrition and Family Resources (GMK). Subsequently, in its institutional development, the Master’s Program in Nutrition Science was formally established within the Graduate School of Institut Pertanian Bogor pursuant to Rector’s Decree No. 159/K13/OT/2004.
The Master’s Program in Nutrition Science delivers academic education that fulfills the requirements of graduate-level education, guided by: (1) the objectives of national education; (2) scientific principles, moral values, and ethical standards; (3) societal interests; and (4) respect for individual interests, capabilities, and personal initiative.
As an academic institution, the Master’s Program in Nutrition Science carries the mission of educating the nation and advancing the development of Indonesian human resources to achieve equitable national development. Furthermore, the Master’s Program in Nutrition Science, Faculty of Medicine and Nutrition – Institut Pertanian Bogor, is committed to contributing solutions to the various challenges faced by Indonesia, in accordance with its mandate in the advancement of human nutrition science and its applications linking agriculture, food, nutrition, and health to enhance human quality.

To become an excellent study program in the field of nutrition at the global level, with a focus on the prevention and management of food and nutrition problems through intra- and multidisciplinary approaches, in support of sustainable community nutrition development in Indonesia.

1. To deliver a high-quality master’s education program in the field of nutrition.
2. To develop science, technology, and knowledge in the field of nutrition through advanced research focused on the prevention and management of food and nutrition problems using intra- and multidisciplinary approaches.
3. To apply and utilize science, technology, and knowledge through sustainable community service activities in the field of nutrition, focusing on the prevention and management of food and nutrition problems using intra- and multidisciplinary approaches.
4. To carry out partnerships in the field of nutrition with various stakeholders to support the successful implementation of the Tri Dharma of higher education.

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The development of human nutrition science and its applications, integrating agriculture, food, nutrition, and health to enhance human quality and well-being.