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Department of Chemical Engineering

Department of Chemical Engineering

The department was established in 2011G.C with a mission of delivering the three pillars of the higher education (teaching-learning, research, community service) at the highest possible cutting edge standard to the nation. These would include:           

  • Delivering the highest quality education and training in science and technology and graduating fully capable Chemical Engineers, who can design, operate, control, manage and execute any endeavor in their area of professional Ethics and Conduct.
  • Education and training systems fully integrated and augmented by relevant research
  • Serving as a center of excellence for science and technology in the field

The Bachelor of Science in Chemical Engineering is a 5 year program which includes elective courses/specializations, with special focus on thematic areas in industry development of the country such as: Sugar process Technology, Leather processing Technology, process Engineering, and Mineral processing Technology.

Currently, the department has 18 academic staff members with a qualification of 1 Phd , 10 Msc. , 6 B Sc. and 3 B.Sc. laboratory technicians. The number of students is 92 3rd year and 113 2nd    year students which gives a total of 205 students.

Messay Birkeneh Departement head (SCME)

Head Message

Welcome to the Department of Food Process Engineering!

 Messay Birkeneh department head SCME

The program is designed to include applied engineering principles on life sciences including food safety, food quality and food properties. Food Engineers should be equipped with modern knowledge and abilities to produce safe food products with longer shelf life; to develop new food products; to design new food production techniques, equipment’s, and processes by making biochemical, technological, and economical assessments; to improve and maintain food quality, and to increase the food diversity.

Considering today’s consumer demands for safe, high-quality, nutritious and economic food products with longer shelf life and diversity, it is inevitable that food engineers have to develop novel process/system/product solutions. Therefore, Addis Ababa Science and Technology University, Food Process Engineering Department offers an educational program that provides graduates capable to identify and solve problems associated with food processing, production, and distribution. These have led to significant contribution in the development of human resources in food engineering and in understanding as well as solving the country food industry problems.

The Department of Food Process Engineering aspires to be a leading academic center of excellence in the country and Africa. The most important and unique features  of Addis Ababa Science and Technology University, Food Process Engineering undergraduate program is that it educates food process engineers with the qualifications needed by the industry and prepared for the business life.

                                                                                                        Messay Birkneh Legesse

Head of the Department of Food Process Engineering

About US

School of Chemical and Materials Engineering (SCME)

The AASTU School of Chemical and Materials Engineering is founded on January 2013 containing two on demanded departments, Chemical Engineering and Food Process Engineering. Currently, there are 276 full-time students and 39 excellent standing academic staff members with a student to staff ratio of 11:1.

Vision

 The School of Chemical and Materials Engineering aspires to become a lead player in the Ethiopian Industrial Revolution with national recognition in delivering quality education and innovative and outstanding research findings meaningful and wanted to boom the industry sector.

Mission

The mission of the school is delivering the three pillars of the higher education (teaching-learning, research, community service) at the highest possible cutting edge standard to the nation. These would include:                  

  • Delivering the highest quality education and training in science and technology and graduating fully capable Engineers, who can design, operate, control, manage and execute any endeavor in their area of professional ethics and conduct.
  • Providing education and training systems fully integrated and augmented by relevant research, and
  • Serving as a center of excellence for science and technology in the field industrial development.

 

Departement of food processing

 Department of Food Process Engineering

The Food Process Engineering Department of Addis Ababa Science and Technology University launched its education activities in 2011, by recruiting its first undergraduate students.

The department is opened to conduct training and research activities besides the teaching and learning activities in the wide area of food processing operation in collaboration with national and international partners and institution. The department strives to fulfill its mission to reduce skilled man power shortage in this particular field of study throughout the country. This shall lead to significant contribution in the development of human resources in food engineering profession.

Introduction to Food Process Engineering

Food Process Engineering is multidisciplinary field of study, which deals with the design, construction, installation, operation and control of food processing plants. In order to perform this , the professionals require the understanding of basic principles of fluid flow, heat and mass transfer , physical properties of food, principles of food preservation and processing and application of these principles to unit operations such as evaporation, drying, thermal processing, cooling and freezing. Food Engineering is also concerned with machinery and equipment that come into direct contact with foods as well as those that provide essential services in food factories such as refrigeration, air conditioning, steam and hot water generation, water treatment and waste treatment. Last but not list knowledge about packaging systems is also a key to Food Engineer.

Vision of the Department

To become one of the best departments of Food Engineering that follows technological developments and pursues advanced level scientific research as well as train Food Engineers who are critical thinkers, possessing leadership skills and produce innovative solutions.

 

Educational Objectives

The Bachelor of Science Program in Food Process Engineering aims:

  1. To produce graduates who are well equipped with skill and basic knowledge in Food Science, Technology, and processing’s capable of integrating the gained knowledge and applying it fruitfully for the benefit of the society and country, with professional ethics in their mind and responsibilities in their related career practices or in doing research and development.
  2. To produce graduates with knowledge and skills that meet the international standards of Food Engineers capable of applying the knowledge in their fields having a global vision and capability of continuing studies and conducting demand driven and problem solving research in food process industries to improve national food security, postharvest losses and commercialization of agricultural produce for the betterment of livelihoods.
  3. To produce graduates with capabilities of conducting research and development in Food Process Engineering, upgrade traditional food processing, transfer and adapt /adopt appropriate modern technologies; initiate technological innovation to developing their own.

Enrollment Capacity and Carrier Opportunity

Enrollment Capacity

In 2011 academic year fifty students have been admitted in undergraduate program. The admission capacity of the department will continue to fulfill the market demand.

Carrier Opportunity

The global natures of the food industries ensure many career opportunities in Ethiopia as well as in Africa and beyond. Our graduates can be engaged in many fields such as research and development, food plant design, food production and project development, according to their individual interests and preferences.

The employment opportunities for our graduates may be in Government or Non-governmental Agencies, Small and Medium scale Enterprises (SME’s), in large scale and multinational food and pharmaceutical companies.

Program Profile and Requirements

Program Profile

Food Engineering Department has been established with a mission to provide the students a high quality program to follow and learn cutting edge technologies and at the same time to participate actively in applied and theoretical research.

The structure of the study will consist of 10 semesters including one semester Internship at 7th semester. The program consists of applied general engineering courses and basic core (mandatory) courses in Food Process Engineering to prepare for internship. The mandatory lessons in the second, third, fourth and fifth years include Food Chemistry, Reaction Kinetics, Food Analysis, Thermodynamics, Food Microbiology, Fluid Mechanics, Food Biochemistry and nutrition, Unit Operations I, II and III, Food Quality Assurance, Numerical Analysis, Cereal Technology, Oil and Fat Technology, Fruit and Vegetable Technology, Meat Technology, Dairy Technology, Biotechnology, Process Control, Food Plant Design and Economics, Packaging of Food Materials, Economics and Graduation Project.

The students take comprehensive fundamental food engineering exam before joining internship. During internship, the students are expected to join research and development institutes, Non-Governmental Organizations (NGO’s) or Food, beverage and related process industries and firms that are relevant to the profession and get acquainted with the industries and research problems.

 Admission Requirement

The students are admitted to Pre-engineering School according to the regulation set by federal ministry of education. After the underwent the assessment semester the students select department, which they would like to join and their performance will be considered in case the students are polarized to limited preferences. In addition, for admission to the B.Sc. in Food Process Engineering program, students should have competence knowledge in mathematics, physics, chemistry and biology in high school.

Graduation requirements

In order for a student to graduate from the Food Process Engineering program the following conditions must be met:

  1. Completion of all the courses designated within the curriculum of the programme, having a total of 300-330 ECTS (170-190 Credit hr), with passing grades.
  2. Achievement of a cumulative grade point average (CGPA) of at least 2.00 out of 4.00.
  3. No D grade in student research project

About US

School of Chemical and Materials Engineering (SCME)

The AASTU School of Chemical and Materials Engineering is founded on January 2013 containing two on demanded departments, Chemical Engineering and Food Process Engineering. Currently, there are 276 full-time students and 39 excellent standing academic staff members with a student to staff ratio of 11:1.

Vision

 The School of Chemical and Materials Engineering aspires to become a lead player in the Ethiopian Industrial Revolution with national recognition in delivering quality education and innovative and outstanding research findings meaningful and wanted to boom the industry sector.

Mission

The mission of the school is delivering the three pillars of the higher education (teaching-learning, research, community service) at the highest possible cutting edge standard to the nation. These would include:                  

  • Delivering the highest quality education and training in science and technology and graduating fully capable Engineers, who can design, operate, control, manage and execute any endeavor in their area of professional ethics and conduct.
  • Providing education and training systems fully integrated and augmented by relevant research, and
  • Serving as a center of excellence for science and technology in the field industrial development.

 

AASTU Facilities

classrooms    library      labatory     lecture hall    dinning hall      lounges     seminar room        

Class rooms                      Library                         Labratory                  Lecture Hall                  Dinning Hall                    Launges                      Seminar Rooms