Food Engineering

 

Bachelor of Science in Food Engineering

Now a day, food processing industries get great recognition in Ethiopia as a high-priority area. In order to achieve the expected return son investment through good quality and right value addition, application of technology and Engineering has become imperative, leading to an unprecedented demand for scientists, technologists, Engineers and other professionals who can manage the emerging challenges of the food processing industry effectively.The importance of Food Engineering program has to be greatly enhanced in scenario of the country today. 
 
Agriculture could be self-sufficient as far as productions or agricultural yield is concerned. But due to gross in sufficiency of food processing, lack of proper transport & storage facilities, ourfarmers who deserve to be the’ greatest hero’ turns out to be the ‘greatest looser’. This is the reason that our government has offered maximum support to Agro-processing industry under its growth and transformation plan.In this sector,the hope oftoday’s Ethiopian therefore is the Food Engineers who can transform agricultural rawmaterials to shelf stable and valuable products maintaining the quality and safety of food products. 
Population increment in the country coupled with post-harvest losses, consumers’ demand forbetter quality, safe, shelf-stable and convenience foods needs such an in novative field of study;food engineering. The program will have great role in adding value to primary agricultural products through appropriateTechnology & post-harvest loss management to attain food security.Developing food processing and preservation methods for value additionon the agricultural produces in the country. Furthermore, environmental sustainability can be enhanced by utilizing environmental-friendly technologies and converting food wastes to useful products.
 
The policy endorsed by the government on agriculture-led industrialization demands capacity building on trained man power which comprises understanding, analyzing and evaluating bio-and physico chemical changes in the transformation of agricultural rawmaterials to safe,nutritious, wholesome and acceptable food products. The policy will be ensured when foodsecurity is attained, new foreign Technologies are adopted and induced taking specific Ethiopian situation in to account and upgrading indigenous technologies, generate income,create employment opportunities by entering into value chain system, food products are diversified to satisfy consumer demand, create educated entrepreneurs and agro-businesses and convert food wastes and low grade or by products into more valuable materials.
Taking this fact, to produce trained human resources fit for the purpose leading to modern Food industries development and to improve the livelihoods of the society Bahir Dar University, Bahir Dar Institute ofTechnology is designed B.Sc.program in Food Engineering program.

 Objectives of the program

The specific objectives of the program are:
  • 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 serviceto policy and decision making.
  • Trained students to compete in the 21stcentury’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 byconsidering the effects of food engineering practices on health, environment and socialwelfare.
  • To produce professionals who are capable of taking leadership position in higher institutes,industries, governmental and non-governmental organizations.
  • To produce graduates who can initiate, promote and foster research in different thematicareasof Food Engineering in line with the needs and aspiration of the country.
  • Enable students to take pioneering, entrepreneurial and innovative roles in private andpublic enterprises and institutions for food processing, design and development of new products.
  • Educate students capable of design and manage quality systems to obtain food products with technical and microbiological quality required as safe products and from an ecological and sustainable perspective.

 Graduate  Profile

Food Engineering professionals are equipped with professional knowledge and skill in the areaand are able to employ modern technology extensively to produce and analyze food products, design food process and plant, simulate and test how a machine or food system operates, generate specifications for foods, machinery, or packaging, monitor product quality, safety, and control process efficiency. 

Food Engineering professionals are expected to be:

  • Instructors at higher level institutions
  • Researchers at different sector
  • Manager of food related laboratories  
  • Leaders in different areas of Food Engineering in the country and elsewhere in the world. 
  • Advisors and consultants to policy makers, food and beverage industries
  • Designers in Food process engineering and technologies with special emphasis on national problem.
  • Innovators and Entrepreneurs in the areas of Food Engineering. 

Duration of the program

  • Five years

Medium of Instruction

  • English

Admission criteria

Applicants should achieve the minimum score on Ethiopian Higher Education Qualification Certificate Examination (EHEQCE) or equivalent which satisfies admission cut point to higher education set by the Ministry of Science and Higher Education and the Higher Education Relevance and Quality Agency. 

Annual intake

60 students

Tuition fee

(2020/21 rate)

Contact person

Admasu Fenta (PhD, Assoc. professor).

Email: fantaadmasu@gmail.com

Sadik Jemal (Asst. Professor)

Email: jemal.sadik@gmail.com

 

File: 
 
upload file
BSc in food engineering syllabus.pdf