The Food Engineering Department at Debre Berhan University was established in 2010 E.C. with a clear mission: to bridge the gap between theoretical knowledge and practical application in the food technology sector. Our approach is rooted in the principles of applied sciences, emphasizing hands-on learning and industry collaboration.

Our department embodies the philosophy of applied education, where students engage in real-world problem-solving and develop skills that are directly transferable to the workplace. This focus ensures that graduates are not only knowledgeable but also proficient in addressing the challenges faced by the food industry.

With a dedicated team of 23 staff members, including 4 Assistant Professors, 13 MSc holders, 3 PhD candidates, and experienced laboratory technicians, we bring a diverse range of expertise to the classroom. Our faculty members are committed to fostering an interactive learning environment that encourages innovation and critical thinking.

In 2018 E.C., we launched a Master of Science Degree in Food Engineering after a thorough validation process. This program reflects our commitment to aligning academic offerings with the needs of the industry, ensuring that our students are equipped with the latest knowledge and skills.

Our department actively collaborates with food and beverage industries, facilitating internships, externships, research projects, and workshops. These partnerships provide students with invaluable exposure to real-world practices and current industry trends, enhancing their employability upon graduation.

We prioritize quality education through regular internal audits and feedback mechanisms. This commitment to continuous improvement ensures that our programs maintain high standards and remain relevant in an ever-evolving field.

Our teaching methodology emphasizes practical-oriented learning, incorporating laboratory work, field studies, and industry projects into the curriculum. This hands-on approach enables students to apply theoretical concepts in real-world contexts, fostering a deeper understanding of food engineering principles.

Through these initiatives, the Food Engineering Department at our University of Applied Sciences strives to prepare the next generation of food engineers, equipping them with the skills and knowledge needed to excel in a dynamic and challenging industry.

The Food Engineering Department is proud to announce that our program has achieved national accreditation, signifying our commitment to maintaining high educational standards and quality in food engineering education.

Our department remains dedicated to providing a high-quality education that prepares students for successful careers in the food industry. We will continue to engage in regular assessments and improvements to uphold and exceed accreditation standards.

We are excited about the opportunities this accreditation brings and look forward to shaping the future of food engineering together!

Mengist Kassaw

Head of Food Engineering Department

College of Engineering

Debre Berhan University