Welcome to the Department of Food Science and Applied Nutrition

Transform your passion into impact and shape the future of food and nutrition

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
1Logic and Critical Thinking3
2General Psychology3
3Communicative English Language Skill-I3
4Geography of Ethiopia and The Horn3
5Physical FitnessP/F
6Social Anthropology2
7Communicative English Language Skill-II3
8Moral and Civic Education2
9Inclusiveness2
10History of Ethiopia and the Horn3
11Global Trend2
12Applied Mathematics IA4

2. Core/Compulsory Courses

No. Course Title Credit Hour
13Fundamentals of Analytical Chemistry3
14Introduction to Food Science and Nutrition3
15Human Anatomy and Physiology3
16Food Chemistry3
17Principle of Food Processing and Preservation3
18Biochemistry3
19Food Microbiology3
20Food Toxicology3
21Food Analysis and Instrumentation3
22Unit Operation in Food Processing3
23Indigenous Food Processing and Biotechnology2
24Biostatistics3
25Sport and Exercise Nutrition2
26Fruit and Vegetable Science and Technology3
27Dairy Science and Technology3
28Meat, Poultry and Fish Science and Technology3
29Coffee, Tea, Spice and Herbs Science and Technology3
30Nutrition Assessment2
31Beverage Science and Technology3
32Community Nutrition3
33Food Safety, Quality Assurance and Legislation3
34Food Economics, Marketing and Distribution2
35Cereal and Pulse Science and Technology3
36Fat and Oil Science and Technology2
37Practical Attachment3
38Honey, Sugar and Confectionery Science and Technology3
39Food Fortification and Functional Foods3
40Research Method in Food Science and Nutrition3
41Food and Nutrition Security2
42Nutrition Education and Counseling2
43Senior Seminar1
44Food and Nutrition Policy and Program3
45Nutrition Throughout the Life Cycle3
46Nutritional Epidemiology3
47Diet Therapy2
48Food Product Development and Sensory Evaluation3
49Food Packaging Technology2
50Entrepreneurship3
51Mathematics (For Natural Science)3
52Economics3
53Introduction to Emerging Technology3
54General Chemistry3
55Integrated Science Team Project3
56Final Year Project IP/F
57Final Year Project II4
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