Background of the Food Engineering Program

The Food Engineering Program is one of the departments of Debre Berhan University, which was established in 2010 E.C. under the College of Engineering, 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. Following the national institutional differentiation in 2015 E.C., DBU was differentiated as an Applied University. The change in 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 these professions, Food Engineering 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 and the Program. 

Rationale of the Program  

Ethiopia’s economy is based on and led by agriculture. 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 agricultural produce in the country has paramount importance.

Vision and Mission of the Program

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 mature graduates for food industry careers and agri-food entrepreneurship, achieved through practice-oriented education in processing, preservation, quality assurance, and supply chain management.

M-2. To enhance applied research in food product development, safety, and technology transfer, aiming to create sustainable, knowledge-based food industries and healthier societies

M-3. To establish strategic partnerships with food manufacturers, regulators, research institutes, and cooperatives, as these partnerships strengthen practice-oriented education, research, and community engagement in nutrition and food security.

Motto

Practical Knowledge for Better Success!

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.

Mapping of PEO with the Food Engineering Program Mission

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

 Mapping of PO and SO

Mapping of PEO and SO

The alignment between Program Educational Objectives (PEOs) and Student Outcomes (SOs) ensures that the Food Engineering program's long-term career and professional goals are firmly grounded in the specific competencies students acquire upon graduation. Each PEO is systematically mapped to a set of SOs that collectively enable graduates to achieve these objectives within a few years of completing the program.

 Program Overview

Duration of Study: Regular, 5 Years

Total Academic Load:  ECTS/Cr.hr: 319/202

Degree Nomenclature: English naming: “Bachelor of Science Degree in Food Engineering.” Amharic naming: ‘‘የሳይንስ ባችለር ዲግሪ በምግብ ምህንድስና”

 Food Engineering Program Staffs on Duty (2025/2026)

Food Engineering Program Staffs on Study Leave (2025/2026)

Food Engineering Program Technical Assistant Staffs on Duty (2025/2026)

Food Engineering Undergraduate Program Students Profile (2025/2026)