School of Nutrition, Food Science and Technology

Transcription

1 School of Nutrition, Food Science and Technology

2 Background of the School The school was established in November 16, 2002 At that moment it had only one program Food Science and Post-Harvest Technology (only undergraduate program) It was known as Department of Food Science and Post-harvest Technology

3 Later on after Business Process Reengineering, it has been named as School of Nutrition, Food science and Technology At this stage it is comprised of two programs: Human Nutrition Food Science and Post-harvest Technology

4 Human Nutrition Program: This program is designed to equip graduates to work effectively in a variety of settings such as Working with healthcare professionals to provide nutrition counseling Leading nutrition training programs Conducting research relevant to the Ethiopian nutritional problems Providing input to regional and federal level nutrition policy decisions Incorporating emerging nutrition science knowledge base to problem-solving

5 In the program, there are M.Sc. and B.Sc. level courses. Short term courses and tailor made training are also available to provide or upgrade skills and knowledge of professional that are on job duties. The short term courses include: Maternal and Child Nutrition Nutrition and HIV/AIDS Community Bases Management of Malnutrition B.Sc. Curriculum is modularized

6 Staff Profile of Human Nutrition program Level On duty On Study leave PhD 2 5 M.Sc. 6 - Total 8 5

7 Collaborations Oklahoma state University Saskatchewan University Emory University & Tulane University Otego University (New Zealand)

8 Projects related to Human Nutrition program Hena Project ENACT project Micronutrient (Zn) Project Food by Prescription Tuffts University Maternal Nutrition Improving human Nutrition through breeding and soil management

9 Food Science and Post-Harvest Technology: This program is organized to equip the students with skills, abilities and knowledge of science that enables the professionals to follow any postharvest changes (chemical, microbiological, biochemical and physical) from farm to fork.

10 Microbiology and Food Hygiene The graduates will be equipped with knowledge and skills to control, prevent or solve hygienic problems. Nutrition and Food Security, The graduates will be equipped with knowledge of malnutrition and deficiency diseases; food formulation and fortification, food security and nutrition strategy. Analytical / HACCP Techniques and Food Law The graduates will be equipped with knowledge of standards, of national and international laws and needed analytical techniques and their application for food products.

11 Process Technology/Process Engineering Knowledge and appliance of process technique and the accompanied changes and optimization of the process based on knowledge of mathematics, engineering and computer sciences. Process Control and Instrumentations The graduates will have the ability to control various parameters and to make use of the available and ever changing techniques to obtain products of sustainable quality even when the raw material quality may change.

12 In the program, there are M.Sc. and B.Sc. level courses M.Sc. in Food processing and Preservation B.Sc.in Food Science and Post-Harvest Technology Both are modularized

13 Staff Profile of Food Science and Post-Harvest Technology: Level On duty On Study leave PhD 2 2 M.Sc. 6 - B.Sc. 3 2 Total 11 4

14 Projects related to Food Science and Post-Harvest Technology: Women and Food Science Project Teff-Enjera Fermentation Technology Project Orange Flesh Sweet Potato Project Bio-innovative approach SOS-Sahel Ethiopia: Fruits and Vegetable Project

15 Consultancy / Technology Transfer Apple Post-harvest Training and Storage Structure Design and Management (SNV-Ethiopia). Mango, Tomato and Orange product development and Business Incubation Centers Establishment. Pepper processing units establishment for farmer cooperatives. Value chain development Training packages on agro-processing and postharvest management - Ginger. Complementary Food production FAO, UNICEF

16 In what areas we need to work together/collaborate/ with Colorado Sate University Staff exchange Capacity building staff Laboratory equipments Research