The Department of Food Technology and Process Engineering at Haramaya University, established in 2009, offers BSc and MSc programs in Food Engineering designed to address Ethiopia’s growing demand for skilled professionals in academia, research, industry, and development sectors. The program blends rigorous engineering courses with applied sciences to equip graduates with the competencies needed to design and optimize industrial food processes, upgrade traditional methods, develop new products, manage quality and safety systems, and apply sustainable technologies in line with the country’s agriculture-led industrialization policy. Food engineering, a multidisciplinary field integrating mathematics, physics, chemistry, microbiology, nutrition, and engineering principles, is critical to transforming agricultural outputs into safe, shelf-stable, and value-added products while reducing post-harvest losses and addressing challenges in processing, storage, and transportation. The program emphasizes modern technological applications, enabling graduates to analyze and design food processes and plants, develop packaging materials and equipment, improve indigenous technologies, optimize resource utilization, apply microbial and enzymatic processes, and implement international standards such as GMP and HACCP for food quality and safety. Graduates are trained to conduct research, carry out technical and economic analyses, manage food-processing industries, design post-harvest technologies, and contribute to environmental sustainability by converting by-products into valuable resources. They are prepared for diverse roles as instructors, researchers, supervisors, managers, consultants, innovators, and entrepreneurs in food and beverage industries, research institutions, governmental and non-governmental organizations, and international platforms, thereby bridging agriculture, food science, health, and industry to enhance food security, stimulate agro-processing, and drive Ethiopia’s economic transformation.