ABOUT
ABOUT

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Background 

In Ethiopia, various agricultural products (plant and animal products) make up the backbone of the economy. About 85 % of this product is from subsistence type farms and 15 % are from modern commercial farms. The large shares of export commodities also emerge from these agricultural products. In many parts of Ethiopia, there is a potential for excess production. However, substantial amount of food products is lost before reaching the table in many of the developing countries including Ethiopia. Such substantial loss coupled with alarmingly increasing population calls for an
innovative way of storage, processing, preservation, and transportation of the products. Moreover, there is a shift in the feeding habit of especially urban dwellers to value-added, nutritious, shelf stable and convenience food. To provide solution for the above problems, producing skilled man-power is crucial and thus, the department of Food Science and Postharvest Technology was conceived in 1998 at the then Alemaya University of Agriculture to train professionals in this discipline at undergraduate level and then latter in postgraduate programs. The program became officially operational with the first intake of students in 2002/03 A.Y. Currently the department is running one B.Sc. and two MSc. degree programs and also finalized a new curriculum to launch a PhD program. The department has a carefully designed curriculum which offers a wide range of knowledge in all aspects of Food Science and Postharvest Technology. Its major areas include food chemistry, food microbiology, food quality assurance, food processing and preservation technologies, postharvest technology, food analysis, food biotechnology, food product development and marketing, food industry management and research techniques in food science and Postharvest technology.

Mission

  • To produce graduates who are well equipped with the skill and basic knowledge in Food Science, Technology, Nutrition Food Security, Safety and Postharvest Technology, capable of integrating the gained knowledge and applying to the practice, with professional ethics in their mind and responsibilities.

    • Vision

  • To be one of a global leader in training, research, outreach and consultancy services in the areas of Food Science, Technology, Nutrition Security, Safety and Postharvest Technology.

    • Objectives of the Program

  • To produce highly qualified professionals in Food Science and Postharvest Technology and related fields of study to meet the demand of food industry, regulatory agencies, standard organizations and health and agricultural research institutes who are cable of applying principles of food science and technology to ensure safety and quality of processed products and develop new consumer-driven products.

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