Based on the results of a national needs assessment, Haramaya University launched its MSc program in Food Engineering in 2009 to address Ethiopia’s growing demand for highly qualified professionals in food processing and postharvest management. Food processing, which transforms raw materials into value-added, nutritious, shelf-stable, and convenient products, is especially critical in Ethiopia, where significant postharvest losses limit the benefits of increased agricultural productivity. In line with the government’s policy, which emphasizes food security through higher yields, reduced losses, and the development of agro-processing industries, the program aims to produce skilled manpower capable of supporting the rapid growth of the sector. With incentives for investors, the establishment of industrial parks, and the expansion of food industries, the demand for advanced professionals in product development, quality and safety management, process optimization, and research and innovation has never been greater. The MSc program in Food Engineering responds to this need by equipping graduates with theoretical knowledge and practical skills in processing, preservation, quality control, and system design, enabling them to serve as researchers, managers, consultants, policy advisors, and innovators in academia, industry, government, and NGOs. Structured as a two-year program combining coursework and thesis research, the curriculum is regularly updated with emerging engineering concepts and advanced technologies from cutting-edge research to ensure graduates remain competitive locally and globally. The vision of the program is to produce competent, skilled professionals who meet international standards and to establish well-equipped food laboratories in eastern Ethiopia, while its mission is to train problem-solving food engineers, advance traditional and modern food processing technologies, engage in research-driven community service, and support national development goals. Ultimately, the program seeks to strengthen Ethiopia’s food industry by providing qualified professionals to ensure food safety, improve quality, enhance innovation, and contribute to food security and economic transformation, while also fostering social responsibility, ethical values, and a deeper understanding of the role of technology in society.