Debre Berhan, Amhara, Ethiopia
FPR@dbu.edu.et
Debre Berhan, Amhara, Ethiopia
FPR@dbu.edu.et
The B.Sc. Degree Programs in Food
Engineering is one of the departments of Debre Berhan University, which was
established in 2010 E.C., and aims to equip professionals with knowledge and
skills essential for the production of safe, quality, and nutritious foods with
the application of scientific principles. The change of industrialization in
the food technology system demands a developing professional profile
(appropriately trained human resources) that has to satisfy the need for modern
industrialization. The food industry of the future must embrace the trend
towards healthier living. The task of preparing a professional to provide safe,
high-quality, healthful, economical, and nutritious food can best be achieved
in an integrated setting. This integration of disciplines brings a broad range
of courses and research opportunities to our students. It provides them with
the breadth of education and focus to suit their individual goals.
The food engineering profession is
unique among other engineering professions. All engineering professions
(including food engineering) use and manipulate mathematics, physics, and
engineering art to solve technical problems safely and economically. In
addition, Food Engineering includes the vast application of other disciplines
such as food chemistry, microbiology, and nutrition to manufacture and
distribute food products for the common good of our society. This makes the
scope of Food Engineering a much broader discipline.
Graduates from all professions are
expected to contribute a lot to the development of the Country by working in
various industrial and related sectors. So, after the completion of freshman
college, students have to choose their interests to achieve their goals, from
this Professions Food Engineering profession is one of the departments under
the College of Engineering.
The Food Engineering Department is
working to achieve the vision and mission set by Debre Berhan University.
Ethiopia’s economy is agriculture-based
and led. To promote Ethiopia’s agricultural sector and the nutrition status of
its people, “food and agribusiness” is declared as one of the priority sectors.
To attain food security and generate more income, there is an alarming need and
huge potential for reducing post-harvest losses and adding value to primary
export agricultural products through appropriate Technology & post-harvest
loss management. To alleviate these prevalent problems and limitations,
developing the capacity of skill power on food processing and preserving the
agricultural produce in the country has paramount importance.
Vision
§ The Food Engineering Program aspires to be one of the nationally leading universities in practice-oriented teaching and research by 2030.
Mission:
§
M-1: To prepare knowledgeable,
skilled, and attitudinally mature graduates for the job market and entrepreneurship
by providing practice-oriented education in the Food Engineering Program.
§
M-2: To enhance and promote applied
research focusing on innovation and technology transfer to create sustainable
and knowledge-based industries and societies.
§
M-3: To establish strategic partners
to strengthen practice-oriented education, research, and community
engagement.
3. Program Educational Objectives (PEO)
The
program educational objectives describe accomplishments that a program's
graduates are expected to attain within three to five years after graduation.
Graduates will have applied their expertise to contemporary problem solving, be
engaged professionally, have continued to learn and adapt, and have contributed
to their organizations through leadership and teamwork. More specifically, the
objectives are expertise, engagement, learning, leadership, and teamwork.
Table 3: Program Education Objectives (PEO) of the Food Engineering Program
|
PEO |
Statement |
|
PEO-1 |
To
produce practically qualified Food Engineers with the potential to become
competitors in food process industries, with an emphasis on food and beverage
products. |
|
PEO-2 |
To
produce Food Engineers who are responsible for the sustainable development of
food process industries for the customers, environment, government, and
employers. |
|
PEO-3 |
To
produce well-skilled graduates who can analyze, design, and develop new
products, and provide technical and managerial solutions for food technology
systems, with the ability to innovate and pursue entrepreneurial ventures. |
|
PEO-4 |
To
produce graduates who can effectively use professional skills to communicate
and work on team-based Engineering as well as managerial projects, and work
on multi-disciplinary Projects. |
4. Student Outcomes (SO)
Both engineering and
applied science programs are measured through their attainment of the Student
Outcome (SO) 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.
|
No. |
Statement |
|
SO1 |
Engineering
Problem-Solving An ability to identify,
formulate, and solve complex engineering problems by applying principles of
engineering, science, and mathematics. |
|
SO2 |
Engineering
Design An ability to apply
engineering design to produce solutions that meet specified needs with
consideration of public health, safety, and welfare, as well as global,
cultural, social, environmental, and economic factors. |
|
SO3 |
Communication An ability to communicate
effectively with a range of audiences. |
|
SO4 |
Ethical and Professional
Responsibility An ability to recognize
ethical and professional responsibilities in engineering situations and make
informed judgments, which must consider the impact of engineering solutions
in global, economic, environmental, and societal contexts. |
|
SO5 |
Teamwork An ability to function
effectively on a team whose members together provide leadership, create a
collaborative and inclusive environment, establish goals, plan tasks, and
meet objectives. |
|
SO6 |
Experimentation & Data
Analysis An ability to develop and
conduct appropriate experimentation, analyze and interpret data, and use
engineering judgment to conclude. |
|
SO7 |
Lifelong
Learning An ability to acquire and
apply new knowledge as needed, using appropriate learning strategies. |