Welcome to Department of Food Science and Applied Nutrition

Background of the department of Food Science and Nutrition

The Department of Food Science and Applied Nutrition was established in 2011 along with the founding of AASTU. Since then, it has been involved in a range of initiatives that support AASTU’s mission, including education and training, analysis, and volunteer work. As the starting point, Education has been handled especially well in comparison to the others. In Ethiopia, numerous agro-processing businesses have emerged, even close to our universities. Therefore, the department believes in assisting agro-processing industries in new product development, process optimization, and the production of healthier foods, just as the university is for the industries. Farmers and consumers, who have a right to obtain high-quality and secure food products, are the focus of the department. Thereby We have a plan to conduct problem-solving applied research alongside education and training in the future to support the productivity and competitiveness of industries, as well as farmers and consumers, to alleviate problems with nutrition, food safety, and food security, as well as problems caused by unsafe food handling practices, and to create graduates with both knowledge of food science and nutrition. 22 people, including 10 lecturers, 7 ARA employees, 1 associate professor, and 4 assistant professors, worked in the department most recently. Seven of the 22 employees are female.

 

 

Program Outcomes (PO)

 

Applied science programs are measured through their attainment of the Program Outcome (PO)/Program Learning Outcomes (PLO) of the program and its courses. These program outcomes are statements on what students shall know, understand, and perform upon completing their course and/or program of study.

 

Table 5: Program Outcome

PLO-1

An ability to identify, formulate, and solve broadly defined technical or scientific problems by applying knowledge of Food Science and Nutrition and/or technical topics to areas relevant to the discipline.

PLO-2

An ability to formulate or design a product, system, process, procedure or program to meet desired needs in Food Science and Nutrition.

PLO-3

An ability to develop and conduct experiments or test hypotheses, analyze and interpret data and use scientific judgment to draw conclusions in the area of Food Science and

Nutrition.

PLO-4

An ability to communicate effectively with a range of audiences to provide Food Science and Nutrition Knowledge.

PLO-5

An ability to understand ethical and professional responsibilities in food regulation and the impact of technical and/or scientific solutions in global, economic, environmental, and societal contexts in the area of Food Science and Nutrition

PLO-6

An ability to function effectively on teams that establish goals, plan tasks, meet deadlines, and analyze risk and uncertainty in the sector of Food Science and Nutrition.

PLO-7

An ability to contribute in building Ethiopia, for the peaceful coexistence of peoples, healthy and productive citizen.

 

Course Breakdown for Regular Programs

 

This section includes the list of course sequence in each semester indicating the credit hour (Cr.hr), course lecture, and tutorial/Lab hours. The course breakdown for undergraduate regular programs in all semesters shall be presented according to table 10-17.

 

Table 10: Year I, Semester I Course Breakdown for Regular Program

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

Phil1009

Logic and Critical Thinking

3

 

 

 

Psyc1011

General Psychology

3

 

 

 

FLEn1003

Communicative English Language Skill-I

3

2

3

 

GeEs1005

Geography of Ethiopia and The Horn

3

 

 

 

Math1007

Mathematics for Natural Science

3

2

3

 

SpSc1013

Physical Fitness

P/F

 

 

 

Chem1011

General Chemistry

3

 

 

 

 

Total

18

 

 

 

 

Table 11. Year I, Semester II Course Breakdown for Regular Program

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

EmTe1006

Emerging technology for Science

3

 

 

 

Entr1108

Entrepreneurship for Science

3

3

 

 

Anth1002

Social Anthropology

2

2

0

0

ELEn1004

Communicative English Language Skill-II

3

2

3

 

Math1014

Applied Mathematics IA

4

3

3

 

MCiE1012

Moral and Civic Education

2

 

 

 

 

Incl 1010

Inclusiveness

2

 

 

 

 

Total

19

 

 

 

 

 

 

Table 12. Year II, Semester I Course Breakdown for Regular Program

 

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

Econ2009

Economics

3

2

3

 

GLTr 2011

Global Trend

2

 

 

 

Inch2205

Fundamentals of Analytical Chemistry

3

2

 

1

FSAN2101

Introduction to Food Science and Nutrition

3

2

1

 

FSAN2103

Human Anatomy and Physiology

3

2

 

1

FSAN2105

Food Chemistry

3

2

1

 

FSAN2107

Principle of Food Processing and Preservation

3

2

1

 

Total

20

 

 

 

 

Table 13. Year II, Semester II Course Breakdown for Regular Program

 

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

Hist 2002

History of Ethiopia and the horn

3

 

 

 

Inch2503

Biochemistry

3

2

1

 

FSAN2102

Food Microbiology

3

2

 

1

FSAN2104

Food Toxicology

3

2

 

 

FSAN2106

Food Analysis and Instrumentation

3

2

 

1

FSAN2108

Unit Operation in Food Processing

3

2

 

 

FSAN2110

Indigenous food processing and Biotechnology

2

1

 

 

Total

20

 

 

 

 

Table 14. Year III, Semester I Course Breakdown for Regular Program

 

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

FSAN3109

Biostatistics

3

2

1

 

FSAN3111

Community Nutrition

3

2

1

 

FSAN3113

Fruit      and     Vegetable     Science      and

Technology

3

2

 

1

FSAN3115

Dairy Science and Technology

3

2

 

1

FSAN3117

Cereal      and      Pulse       Science       and

Technology

3

2

 

1

FSAN3119

Coffee, Tea, Spice and herbs Science

and Technology

3

2

 

1

Total

18

 

 

 

Food Science and Nutrition Staff list

No

List of staff members

 Academic rank

Position

Specialization

Email

  1.  

Abera Belay Shume (Dr)

Associate Professor

Coordinator Research Publications and Distribution

Food Science and Nutrition

abera.belay@aastu.edu.et

  1.  

Alehegn Sewnet Melaku

C-ARA I

 

Food Science and Nutrition

alehegn.sewunet@aastu.edu.et

  1.  

Amanuel Eyob Zema

Lecturer

 

Food Science and Technology

amanuel.eyob@aastu.edu.et



  1.  

Betelhem Lakew Mamo

C-ARA I

 

Food Science and Nutrition

betelhemlakeww@gmail.com

  1.  

Demelash Hailu Yimer

Lecturer

Assistant registrar for College Natural and Applied science

Food Science and Nutrition

demelash.hailu@aastu.edu.et

  1.  

Eneyew Tadesse Melaku (Dr)

Assistant Professor

 

Doctor rerun agriculturarum

 

  1.  

Eskedar Getachew  Asefa (Dr.)

Assistant Professor

 

Nutrition and Food Hygiene

eskedar.getachew@aastu.edu.et

  1.  

Frehun Abebe Ketema

C-ARA I

 

Food Science and Nutrition

frehun.abebe@aastu.edu.et

  1.  

Huluager Endeshaw Tagele

C-ARA I

 

Food Science and Nutrition

huluager.endeshaw@aastu.edu.et

  1.  

Kaleab Hailu W/ yohanse

Lecturer

 

Food Science and Nutrition

kaleab.hailu@aastu.edu.et

  1.  

Kedir Kayima Kata

C-ARA I

 

Food Science and Nutrition

kedirokk2012@gmail.com

  1.  

Kidist Taksene Tameye

C-ARA I

 

Food Science and Nutrition

kidist.taksene@aastu.edu.et

  1.  

Meseret Haile W/Mariam

Lecturer

 

Food Science and Nutrition

meseret.haile@aastu.edu.et

  1.  

Selamawit Mulugeta Medfu

C-ARA I

 

Food Science and Nutrition

selamawit.mulugeta@aastu.edu.et

  1.  

Sinke Mengesha Negash

Lecturer

 

Food Science and Nutrition

sinke.mengesha@aastu.edu.et,

  1.  

Solomon Abebaw  Tadesse

Lecturer

 

Food Science Technology

 

solomon.abebaw@aastu.edu.et

 

  1.  

Tamene Taye Asayew

Lecturer

 

Human Nutrition

tamene.taye@aastu.edu.et

 



  1.  

Tariku Erena Gemeda

Lecturer

 

Food Science and Nutrition

tariku.erena@aastu.edu

  1.  

Tesfaye Deme Hunde (Dr.)

Assistant Professor

 

Food Science and Nutrition

tesfaye.deme@aastu.edu.et

  1.  

Zemenu yaregal Belete (Dr.)

Assistant Professor

Head, Department of FSAN

Food Science and Nutrition

zemenu.yaregal.@aastu.edu.et

 

Food Product Development and Sensory Analysis Laboratory

The Food Product Development and Sensory Analysis Laboratory of the Department of Food Science and Applied Nutrition perform the following activities

  • Developing new food products and improving the quality of existing products.
  • Conducting sensory evaluation of food products to determine their acceptability, quality, and sensory attributes.
  • Conducting sensory analysis of food using different testing methods (discrimination type, descriptive type and affective or acceptability test)
  • Conducting research on food products to develop new technologies and processes for their production.
  • Providing technical assistance to food manufacturers and processors.
  • Develop vocabularies and testing protocol.
  • Give training for researchers and graduate students

The laboratory is equipped with a variety of equipment for sensory evaluation, product development, and research. This includes a sensory evaluation booth, computers, a pilot plant, and a variety of kitchen equipment.

The laboratory staff is composed of food scientists, nutritionist, and sensory analysts, and technical assistances. These professionals have the expertise and experience to conduct sensory evaluation, develop new food products, and conduct research on food products.

The laboratory provides valuable information on the acceptability, quality, and sensory attributes of food products. The laboratory also advise food manufacturers and processors develop new products and improve the quality of existing products.

The kitchen

 

Food science and applied nutrition department

Laboratory activities and some instruments

Laboratory activities which takes place in food science and applied nutrition

In analytical laboratory

-Determination of moisture

-determination of protein

-determination of water activity

-determination of crud fat

-Determination of crud fiber

-Sample preparation and grinding of seeds

– baking of bread and injera by adjusted time and temperature

-Determination of antioxidant activity of samples

– Determination of turbidity samples 

-determination of cream separation

-Deionization of water and soon.

 

 

 

 

 

 

 

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy