Food Science and 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.

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.

Table2: 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 3. 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 4. 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 5. 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 6. 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

   

Table 7. Year III, Semester II Course Breakdown for Regular Program

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

ISTP3116

Integrated Science Team Project

3

   

FSAN3112

Sport and Exercise Nutrition

2

1

1

 

FSAN3114

Beverage Science and Technology

3

2

 

1

FSAN3118

Food Fortification and Functional Foods

3

2

 

1

FSAN3120

Research Method in Food Science and Nutrition

3

2

1

 

FSAN3122

Nutrition Assessment

2

1

 

1

FSAN3124

Meat, Poultry and Fish Science and Technology

3

2

 

1

Total

19

   

Table 8. Year III, Summer Semester

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

FSAN3126

Practical Attachment

3

2

1

 

Total

3

   

Table 9. Year IV, Semester I Course Breakdown for Regular Program

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

FSAN4121

Food Economics, Marketing and Distribution

2

1

1

 

FSAN4123

Food Safety,Quality Assurance and Legislation

3

2

1

 

FSAN4125

Fat and oil Science and Technology

2

1

 

1

FSAN4127

Food Product Development and Sensory Evaluation

3

2

 

1

FSAN4129

Food and Nutrition Policy and program

3

2

1

 

FSAN4131

Nutrition Throughout the life cycle

3

2

1

 

FSAN4133

Senior Seminar

1

 

1

 

FSAN4135

Final Year Project I

P/F

   

Total

17

   

Table 10. Year IV, Semester II Course Breakdown for Regular Program

Course Code

Course Title

Cr.Hrs

Lect.

Tut.

Lab

FSAN4128

Food and Nutrition Security

2

1

1

 

FSAN4130

Nutrition Education and Counseling

2

1

1

 

FSAN4132

Nutritional Epidemiology

3

2

1

 

FSAN4134

Diet Therapy

2

1

1

 

FSAN4136

Honey, sugar and confectionery Science

and Technology

3

2

 

1

FSAN4138

Food Packaging Technology

2

2

 

1

FSAN4140

Final Year Project II

4

3

1

 

Total

18

   

Conversion rate: from Cr.hr to ECTS is given as, 1 Cr.hr.=1.67ECTS

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.



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.

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.