Bachelor of Science in Food Science and Applied Nutrition
Program Education Objectives (PEO)
The program educational objectives describe accomplishments that a four-year program graduate is expected to attain within four years after graduation. Graduates will have applied their expertise to contemporary problem-solving, engaged professionally, continued to learn and adapt, and contributed to their organizations through leadership and teamwork. More specifically, the objectives are:
- Expertise
- Engagement
- Learning
- Leadership and Teamwork
PEO | Description |
---|---|
PEO-1 | Engage and succeed in their professional careers through teamwork, ethical behavior, proactive involvement, and effective communication. |
PEO-2 | Develop an understanding of the importance of life-long learning through professional development, practical training, and specialized certifications; pursue postgraduate studies and succeed in academic and research careers. |
PEO-3 | Build progressively managerial, leading, and influential roles in their organizations and communities. |
Student Outcomes (SO)
Applied science programs are measured through their attainment of the Student Outcome (PO) 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.
SO | Description |
---|---|
SO-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. |
SO-2 | An ability to formulate or design a product, system, process, procedure, or program to meet desired needs in Food Science and Nutrition. |
SO-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. |
SO-4 | An ability to communicate effectively with a range of audiences to provide Food Science and Nutrition Knowledge. |
SO-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. |
SO-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. |
Admission Requirements
- Completion of the preparatory and obtaining necessary pass marks in the Ethiopian Higher Education Entrance Examination (EHEE).
- Equivalent academic achievements from foreign countries.
- STU entrance examination set by MoSHE and/or AASTU.
Duration of Study
The duration for study of the undergraduate programs is four years, as stated in the university senate legislation (July 2017, Article 90).
Graduation Requirements
- All required courses/modules and minimum credit hours in the program curriculum must be satisfied.
- A cumulative grade point average (CGPA) of 2.00 or higher.
- No "F” grade in any course/module taken for the undergraduate program.
- Pass mark in all courses with a Pass/Fail grade.
Courses Overview
Students are expected to take a total of 152 Credit Hours in this program. Courses are categorized into Common Courses and Core/Compulsory Courses, listed in the tables below.
1. Common Courses
No. | Course Title | Credit Hour |
---|---|---|
1 | Logic and Critical Thinking | 3 |
2 | General Psychology | 3 |
3 | Communicative English Language Skill-I | 3 |
4 | Geography of Ethiopia and The Horn | 3 |
5 | Physical Fitness | P/F |
6 | Social Anthropology | 2 |
7 | Communicative English Language Skill-II | 3 |
8 | Moral and Civic Education | 2 |
9 | Inclusiveness | 2 |
10 | History of Ethiopia and the Horn | 3 |
11 | Global Trend | 2 |
12 | Applied Mathematics IA | 4 |
2. Core/Compulsory Courses
No. | Course Title | Credit Hour |
---|---|---|
13 | Fundamentals of Analytical Chemistry | 3 |
14 | Introduction to Food Science and Nutrition | 3 |
15 | Human Anatomy and Physiology | 3 |
16 | Food Chemistry | 3 |
17 | Principle of Food Processing and Preservation | 3 |
18 | Biochemistry | 3 |
19 | Food Microbiology | 3 |
20 | Food Toxicology | 3 |
21 | Food Analysis and Instrumentation | 3 |
22 | Unit Operation in Food Processing | 3 |
23 | Indigenous Food Processing and Biotechnology | 2 |
24 | Biostatistics | 3 |
25 | Sport and Exercise Nutrition | 2 |
26 | Fruit and Vegetable Science and Technology | 3 |
27 | Dairy Science and Technology | 3 |
28 | Meat, Poultry and Fish Science and Technology | 3 |
29 | Coffee, Tea, Spice and Herbs Science and Technology | 3 |
30 | Nutrition Assessment | 2 |
31 | Beverage Science and Technology | 3 |
32 | Community Nutrition | 3 |
33 | Food Safety, Quality Assurance and Legislation | 3 |
34 | Food Economics, Marketing and Distribution | 2 |
35 | Cereal and Pulse Science and Technology | 3 |
36 | Fat and Oil Science and Technology | 2 |
37 | Practical Attachment | 3 |
38 | Honey, Sugar and Confectionery Science and Technology | 3 |
39 | Food Fortification and Functional Foods | 3 |
40 | Research Method in Food Science and Nutrition | 3 |
41 | Food and Nutrition Security | 2 |
42 | Nutrition Education and Counseling | 2 |
43 | Senior Seminar | 1 |
44 | Food and Nutrition Policy and Program | 3 |
45 | Nutrition Throughout the Life Cycle | 3 |
46 | Nutritional Epidemiology | 3 |
47 | Diet Therapy | 2 |
48 | Food Product Development and Sensory Evaluation | 3 |
49 | Food Packaging Technology | 2 |
50 | Entrepreneurship | 3 |
51 | Mathematics (For Natural Science) | 3 |
52 | Economics | 3 |
53 | Introduction to Emerging Technology | 3 |
54 | General Chemistry | 3 |
55 | Integrated Science Team Project | 3 |
56 | Final Year Project I | P/F |
57 | Final Year Project II | 4 |
Laboratory/Center Name | Email Address | Responsible Person |
---|---|---|
Food Product Development and Sensory Analysis Lab | abera.bela@aastu.edu.et | Abera Belay |
General Food Analysis Laboratory | demelash.hailu@aastu.edu.et | Demelash Hailu |
Nutrition Laboratory | eskedar.getachew@aastu.edu.et | Eskedar Getachew |