The department of food science and post-harvest technology was established in 2014 G.C with the aim of training professionals and conducting research. The program became officially operational in 2012/2013 G.C with the intake of the first batch who have graduated in 2016 A.Y. with B. Sc. degree in Food Science and Postharvest Technology.

The department of Food Science and Postharvest Technology is interdisciplinary subjects that comprise: science, technology and engineering as core professional competences on all aspects of food sectors. It includes: –

  • Improving the existing traditional food processing technologies
  • Food analysis and safety
  • Food nutrition and Health
  • Processing of agricultural produces (oil seeds, fruit and vegetables, poultry grains, meat, fish, egg, beverages, dairy products, sugar and confections, honey, etc.) into cost effective .value-added, nutritious, shelf-stable, safe cost effective and culturally fit food and beverage products.
  • Agricultural produce loss reductions by using appropriate handling and quality management
  • Food preservation for increasing the shelf-life
  • New product development and formulations to changes the eating habit of the community and increasing life style change
  • Processing technology of all foods and beverages
  • Reducing poverty and Food insecurity
  • Entrepreneurship in the food sectors by creating awareness with food processing industry
  • Food commodities grading, quality assurance in law enforcing establishments
  • Packaging, distribution and marketing of foods and food products

Mission and Vision of the Department


  • To advance an integrative approach to foods, nutrition, technology and engineering by innovative research and progressive education of undergraduate and graduate students, and to educate the public through creative outreach.
  • To carry out demand driven and problem-solving research and generate appropriate technologies that focus on national and regional postharvest challenges and opportunities.
  • To provide community outreach services through promotion and dissemination of appropriate technologies, and to organize professional workshops and tailored training programs in the areas of Food Science and Technology, Postharvest management


  • To be a global leader in training, research, outreach and consultancy services.
  • In areas which include post-harvest handling and value addition of agricultural produce, food bio-processing and technology, food nutrition and dietetics, food safety and quality and natural resource sciences in order to realize sustainable and secure livelihoods.


A total of thirty four (34) students have been attending their first and second degree in 2022 G.C in regular programme of which ninety (19) were males while fifty (15) were females. In this year (2015EC) there were no fourth-year students attending the department.


  • English: Bachelor of Science in Food Science and Postharvest Technology
    • Amharic: “የሳይንስ ባችለር ዲግሪ በምግብ ሳይንስና ድኅረ-ምርት ቴክኖሎጂ”


The Food Science and Postharvest Technology program is an applied interdisciplinary field of study. Accordingly, all the experts agreed that students need to have at least a very good grade in Biology, Chemistry, Mathematics and Physics courses to complete their BSc in Food Science and Postharvest Technology successfully.

Students who completed the freshman course with a minimum requirement sited by the university or higher education strategic center under the ministry of education are eligible to be admitted to the regular degree program.


A student registered to the program of Food Science and Postharvest Technology (FSPT) is required to fulfill the following conditions in order to be awarded the Bachelor of Science degree:

  • Successful completion of all the 20 modules and 58 courses (including the freshman courses) with a minimum of satisfactory grade (number grade of 2.0 and/or letter grade of C or above. The minimum total ECTS during graduation should not be below 240 ECTS
  • Fulfilling all other requirements set by the university or higher education strategic center under the ministry of education.