ABOUT
ABOUT

Background 

The government of the Federal Democratic Republic of Ethiopia (FDRE) has established several Institutes of Technology(IoT) and provided them with special autonomy within their mother universities. As per the directive from the Ministry of Education (MoE), in 2016 G.C., the Institute was re-structured and re-named as Haramaya Institute of Technology (HiT) and became one of the eleven IoTs in the country. Department of Food Technology and Process Engineering was established by Haramaya University in 2009 G.C. The program was launched to provide a five-year BSc program in Food Technology and Process Engineering.

Food processing is the conversion of food raw materials into value-added, nutritious, shelf-stable and convenient consumable products. Several reports indicate that a substantial amount of food raw materials are lost before reaching the table in many of the developing countries including Ethiopia. One way of dealing with such losses is to convert them to shelf-stable food products through processing.

The policy pursued by the Ethiopian government on agriculture-led industrialization demands capacity building on facilities and trained manpower which comprises understanding, analyzing and evaluating bio and physicochemical changes in the process of transformation of raw food materials to safe, nutritious, wholesome and acceptable products. Additionally, limited and laid-back advancement of Food Process Engineering knowledge led to the limited diversification of value-added processed foods and by utilization of by-products. Availability of shelf-stable, functionally and nutritionally modified food products has not yet grown to the extent the country’s population needs. This is because of, among others, the absence of an adequate number of food process engineers, which include professionals in food machinery design, process control, and product design who should work as experts in the food industries and agro processing factories. It is believed that adding value to farm products that reach the consumer and to other materials destined to the food processing industries can contribute to the state and national economy. It is apprehensible that much of the success of Ethiopian agricultural development activities, in many respects, are limited in the value adding, product design, new product development and improving process engineering despite the country’s large genetic potential for exploitation. It has been observed that the food industry, standardization authorities, research institutes, higher education establishments and government organizations lack professionals of Food Technology and Process Engineering in place of which graduates of unfitting professions have been acting on their tasks and duties. The consequence of that has become ineffectiveness and poor performance leading to the disappointment of the employers which in the final stage leads to a sluggish pace of the country’s development progress. To be competent and successful in penetrating the global food markets, there are stringent quality considerations set by the regulatory agencies that food processor is required to
meet on which the professionals of the area play the key role. The import of agricultural raw materials and related inputs for processing of food items is large in the country. The food industry products and by products for use in many allied industries (pharmaceuticals, textile, paper, adhesives, tourism and trade, manufacturing and construction, mining, energy, biotechnology) are also limited in type and volume in many aspects due to poor advance of Food Technology and Process Engineering in the country. Hence, technology generation in regard to food products development, food processing equipment design, improvement of traditional food processing, etc. is at its infancy stage on which the contribution of the professionals in the area is significantly important for the national economy development. Therefore, with currently increasing production of agricultural materials, as a result of advancement in the farming system, the minimization of loss and deterioration and controlled technological conversion of these produces into globally marketable end products
requires integrated efforts of experts. The role of Food Technologists and Process Engineers in bridging the gap between agriculture and the consumer through the food industry, will undoubtedly lead to fundamental changes in ensuring food security which is desired for the nation.

Vision

  • To become one of the leading academic departments in the field of Food Technology and Process Engineering in Ethiopia and East Africa by 2030.
  • To create a center of excellence in the food.
  • To produce highly skilled, knowledgeable, and competent professionals in the field, meeting international standards.
  • To establish well-equipped food laboratories in Eastern Ethiopia.

    • Mission

  • To train qualified food professionals, both theoretically and practically, who will actively contribute to the development of Ethiopia.
  • To produce professionals equipped with advanced skills and knowledge, capable of addressing challenges in all areas of food processing technology.
  • To serve the community by conducting food-related research and introducing innovative
    products.
  • To enhance traditional food processing practices in various communities across the country by developing their own innovations and/or adopting suitable modern technologies.
  • To produce graduates with a comprehensive understanding of science, technology, engineering, and management in food product processing, handling, and storage.

    • Objectives of the program

  • Educate students to effectively practice their profession to solve problems and make appropriate decisions in an efficient and timely manner.
  • To produce highly qualified professionals who are capable of teaching at higher institutes,
  • working in the food and beverage industries, conducting independent research, providing consultancy service to policy and decision making.
  • Trained students to compete in the 21st century’s technological developments by providing them with professional and personal skills and abilities appropriate for food engineering profession.
  • Educate and train students to obtain knowledge and skills to analyze and design by considering the effects of food engineering practices on health, environment and social welfare.
  • To produce professionals who are capable of taking leadership position in higher institutes, industries, governmental and non-governmental organizations.

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