Harmonized FTPE Curriculum-Final

NATIONALLY HARMONIZED CURRICULUM
IN
FOOD TECHNOLOGY AND PROCESS ENGINEERING
BACHELOR OF SCIENCE DEGREE PROGRAM
Prepared by:
BAHIR DAR UNIVERSITY
&
HARAMAYA UNIVERSITY
JULY, 2013
i
NATIONALLY HARMONIZED CURRICULUM
IN
FOOD TECHNOLOGY AND PROCESS ENGINEERING
BACHELOR OF SCIENCE DEGREE PROGRAM
Prepared by:
BAHIR DAR UNIVERSITY
&
HARAMAYA UNIVERSITY
JULY, 2013
ii
TABLE OF CONTENTS
TABLE OF CONTENTS............................................................................................................3
1. BACKGROUND OF THE PROGRAM ......................................................................................5
1.1. Summary Information ...................................................................................................................... 6
1.2 Teaching staff capacity ............................................................................................................................ 7
1.3 Tuition fees ............................................................................................................................................. 8
1.4 Target groups .......................................................................................................................................... 8
3. THE NEED AND RATIONAL OF THE PROGRAM........................................................8

4. OBJECTIVES OF THE PROGRAM ...............................................................................10
5. BASIC COMPETENCIES, ABILITIES AND SKILLS ...................................................11
6. PROFESSIONAL PROFILE ...........................................................................................15
7. GRADUATE PROFILE ...................................................................................................17
8. EXPECTATIONS, ASSESSMENT AND GRADING POLICIES ........................................ 18
8.1 Expectations .......................................................................................................................................... 18
8.2 Assessment Components and Grading Systems ...................................................................................... 18
9. Internship ................................................................................................................................ 20
10. Structure of the Study Program ......................................................................................... 21
10.1 Numbering of Modules and courses:....................................................................................... 21
10.2 Module Composition of the FTPE BSc. Curriculum .............................................................. 22
11. EQUIREMENT OF THE PROGRAM .........................................................................23
12. Arrangements of Courses ..............................................................................................25
Harmonized Curriculum for B.Sc in Food Technology & Process Engineering

LIST OF TABLES
Table 1 Programs of Food Technology and Process Engineering related offered by the two
Universities ............................................................................................................................................... 7
Table 2 FTPE Staff Profile at the program running Universities ................................................................ 7
Table 4. Modular arrangement of Courses ............................................................................................... 25
Table 5. Course Schedule/Breakdown by Year and Semester .................................................................. 29
Table 6. Semester-wise Course Breakdown ............................................................................................. 39
LIST OF FIGURES
Figure 1. Module categories and their proportions ............................................................... ..22
Harmonized B.Sc Curriculum in Food Technology & Process Engineering

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1. BACKGROUND OF THE PROGRAM
The abilities to store food from the time of harvest and maintain enough supply through seasons
of the years, and to make it transportable for long journeys and voyages, were essential for the
continued development of society and the improvement of mankind.
Food Technology study is by nature, an interdisciplinary study where the science, technology
and engineering aspects of agricultural raw materials are treated, modified and converted into
end products with technologically, functionally and nutritionally qualified features. Therefore,
Postharvest Technology, Food Science, Food Technology and Food Process Engineering are
interrelated disciplines.
The post harvest technology is a discipline by which a graduate will acquire the knowledge and
skill of developing methods and equipment to minimize post harvest losses to ensure quality in
the agricultural produce operations. He or she develops methods and equipments for harvesting,
threshing, drying, cleaning, storage and facilities for animal handling and slaughtering, milking,
incubators, hatchery, egg handling for efficient minimization of postharvest deterioration of
perishable and durable produces and reduction of post slaughter failure of foods.
Food science is the discipline in which biology, physical sciences (chemistry and physics), and
engineering are used to study the nature of foods, the causes of their deterioration, and the
principles underlying food processing. A food scientist studies the physical, microbiological, and
chemical makeup of food. Depending on their area of specialization, food scientists may develop
ways to process, preserve, package, or store food, according to industry and government
specifications and regulations.
Food technology is the application of food science to the selection, preservation, processing,
packaging, distribution, and use of safe, nutritious, and wholesome food.
The food process engineers develop processing procedures and equipment for: new product
development (brand maintenance), new products and flavors, quality improvements,
improvement of the process or equipment to improve efficiency and quality.

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They are responsible for bench-top/pilot plant processes, testing and scale up for
commercialization of the processes or equipments.
Hence, Food Technology and Process Engineering encompass the science and technology as
well as Process Engineering in order to equip the graduates in the field comprehensively.
Development and advances in food process technology are supported significantly by the private
sector. However, there is clearly a rationale for public investment in the advancement of
knowledge and application of technologies for the preservation and processing of food. The ever-
increasing population in the developing countries like Ethiopia coupled with postharvest losses,
consumers demand for better quality, safe, shelf-stable and convenience foods has called for
innovative food processing technology. In meeting this demand, the food sector (food producers,
the industry, food management and trading bodies, regulatory agencies and food sectors) requires
highly trained and qualified professionals in Food Technology and Process Engineering.
The Food Technology and Process Engineering (FTPE) BSc. degree curriculum was revised at national
level by Bahir Dar University (BDU) and Haramaya University (HrU) as part of the National
harmonization of modularized curricula in all Public Higher Education Institutions of Ethiopia on JULY
2013.
1.1. Summary Information

Trainings on food Technology and Process Engineering related areas used to be offered in ten different
universities under different program titles and durations. Therefore, there is a need to harmonize these
programs so that our stakeholders particularly the students and employers do not have misunderstanding
about the kind of graduates and their competency the universities are providing to the labour market.
To come up with a nationally harmonized curriculum, the team clustered courses that were relevant to the
professional and graduate profiles. Accordingly, BDU and HrU brought their respective curricula and
harmonized it into one program entitled: FOOD TECHNOLOGY AND PROCESS ENGINEERING
(FSPE). The programs offered by the respective universities are summarized in Table 1 below.

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Table 1 Programs of Food Technology and Process Engineering related offered by the two
Universities
Duration
Name of Program Code Host University Starting year
(years)
Food Science and Post-harvest Technology
FSPT 3 HrU 2002
(BSc)
Food Technology ( Advanced Diploma) FT 3 BDU 2003-2006
Food and Biochemical Technology (BSc) FTPE 5 BDU 2006-2010
Food Technology and Process Engineering
FTPE 5 BDU 2007
(BSc)
Food Technology and Process Engineering
FTPE 5 HrU 2008
(BSc)
The harmonized curriculum is already started and some batches of students have been graduated from the
two universities academic year covering 300 ECTS with 26 modules and 62 courses including the
practical attachment (9th semester). The suggested enrollment capacity is a maximum of 60 students per
academic year.
1.2 Teaching staff capacity
Currently the FTPE program running universities have the staff profile indicated in Table 2 below. In the
future, the Universities have a plan to increase the number and capacities of their staffs.
Table 2 FTPE Staff Profile at the program running Universities
Qualification BDU Hr U
PhD and above 1 3
MSc. 11 10
BSc. 12 3
TA 7 3
On Study leave 14 8

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1.3 Tuition fees
Currently Ethiopian students are sharing tuition fees (cost sharing) and the payment mode is by
getting into agreement with the hosting public universities to start payment when they complete
their study. Foreign students are expected to pay in cash and fees will be charged according to
the directives given by the Ministry of Education and the respective universities.
1.4 Target groups
For the regular program, candidates who have completed the secondary education cycle and obtained
university entry qualification can apply for the study program. Diploma holders with appropriate
background can also join based on the criteria set by each University. An extension program (part-time
evening classes) may be launched by re-scheduling the course break down according to the time
available. Selection of candidates will be based on the students' performance and interest.
3. THE NEED AND RATIONAL OF THE PROGRAM
In Ethiopia, various agricultural produces (plant or animal products) makes the backbone of the
Economy. The large share on export commodities also emerges from these agricultural produce.
In many parts of Ethiopia, there is a potential for excess production (grains, fruit and vegetables,
meat and dairy products, coffee, tea, spices, sugars, starch, gluten and gums) despite the limited
production potential of marine foods.
In Ethiopia, there is a trend in an increase in primary agricultural productivity due to

mechanization, agrochemical input, improved breed utilization, intensive training and research
which is supported by many federal and regional research institutes and numerous centers. This
shows the attention given by the government on primary agricultural productivity to insure food
security and industrialize raw material both for export and newly emerging domestic processors.
Comparing the investment to strengthen the agricultural transformation little has been done on
post harvest technology and value added processing of primary products. This huge gap is
resulting in limited opportunity for primary producers market, enormous post-harvest loss
underutilized employment potential, import of expensive processed foods and lack of diversity
for consumers.

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The policy endorsed by the government on agriculture-led industrialization demands capacity
building on trained manpower which comprises understanding, analyzing and evaluating bio-
and physicochemical changes in the process of transformation of raw food to safe, nutritious,
wholesome and acceptable products.
However, quantity and quality of agricultural foods produce and their losses from the subsistence
farms are estimated to be one of the largest in the world. This is particularly large at times of
excess production. Among the various reasons poor advance of Food Technology can be
mentioned for such poor performances. Additionally, limited and laid-back advancement of Food
Process Engineering led to the limited diversifications of value added processed foods and by-
products utilizations, the shelf stability, technologically, functionally and nutritionally modified
food products are not yet grown to the extent of the countrys populations need of these food
products by the processors. This is because of least progressed potential of food process
engineers, professionals of food machinery design, process control, and product design experts in
these industries and agro-processing factories. It is believed that adding value to farm products
and other material ingredients is the way in which the food processing industries contribute into
state and national economies.
It is apprehensible that much of the success of Ethiopian agricultural developments activities in

many aspects are limited on the value adding, integrated management of process equipment
design, product design, new product development and improving process engineering side,
despite the country has large genetic potential for exploitation. The food processors and
standardization authorities of the country lacks potential Food Technology and Process
Engineering graduates in place of which graduates of unfitting professions have been acting on
tasks and duties that need effective Food Technology and Process Engineering graduates
professional effort. To appear competent and successful on food products in the global markets,
there is stringent quality considerations set by the regulatory agencies that any food processors
are required to meet on which the professionals of this area plays the key role. The import on the
agricultural raw materials and related inputs for processing is large in the country. The national
food industry products and by products for use in many allied industries (pharmaceuticals,
textile, paper, adhesives, tourism and trade, manufacturing and construction, mining, energy,
biotechnology) are also limited in type and volume in many aspects due to poor advance in Food

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Technology and Process Engineering in the country. Hence, technology generation on food
products development, food processing equipment and traditional food processing improvement
is at its infancy stage on which the professionals of this areas contribution is significantly
important for the national economy development.
Therefore, with currently increasing production of agricultural produces as a result of farming

system advancement, the minimization of loss and deterioration and controlled technological
conversion of these produces into globally marketable end products requires integrated efforts of
experts Food Technology and Process Engineering.
The role of Food Technologists and Process Engineers in bridging the gap between agriculture,
health and food sciences and industrial processing will undoubtedly lead to fundamental changes
which are desired for the nation. Therefore training of professionals in Food Process Engineering
insisting on both quality and adaptability for various situations, skills and technology which will
be required of them is quite crucial for a country whose economy is agro-based and endowed
with unexploited indigenous technology diversity waiting for research and development.
4. OBJECTIVES OF THE PROGRAM
Bachelor of Science Program in Food Technology and Process Engineering aims:
To train qualified graduates at B.Sc. degree level in Food Technology Process Engineering both
in theory and practice that would actively contribute to the economic, social and political
developments of Ethiopia, particularly in the food sector
To provide tailor-made skill of food products processing technology by effective theoretical
knowledge and a great deal laboratory practice in all relevant subjects
To produce graduates that are rewarded who are able to cooperate in problem-solving,
applied research related in all fields of food processing technology
To produce graduates who are well equipped with skill and basic knowledge in Food Science,
Technology, and processing and capable of integrating the gained knowledge and applying it
fruitfully for the benefit of the society and the country, with professional ethics in their mind and
responsibilities in their related career practices or in doing research and development.

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To produce graduates with knowledge and skills that meet the international standards of Food
Technologists 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 so that contribute the improvement of national food security, post harvest
losses and commercialization of agricultural produce for the betterment of livelihoods.
To produce graduates with high qualification to serve the market that needs high sense of
responsibility to themselves and society, high discipline and creativity.
To produce graduates with capabilities of conducting research and development in Food
Technology Process Engineering, upgrade traditional food processing, transfer and adapt /adopt
appropriate modern technologies; initiate technological innovation to developing their own.
To produce graduates with integrated knowledge of science, technology, engineering and
management of food products processing and ability of contributing professional guidance in
policy makers and regulatory agencies
5. BASIC COMPETENCIES, ABILITIES AND SKILLS
The program is organized to address basic competencies, abilities and skills in: (1) Food Science
and Technology; (2) Food chemistries and analysis; (3) Food microbiology and safety; (4) Food
processing and engineering; (5) Science and technology of various food commodities processing;
(6) Success supportive skills- in language, computing, mathematics, humanities, economics and
business organizations on and around food processing. In abroad range, after completion of the
courses of the program, the students will be competent and skillfully be able to graduate with
Strong mathematical and analytical competencies to use the engineering sciences
Basic knowledge of biological science leading to an understanding and modifying / optimizing of

bioprocesses
In-depth understanding of the effects of processing raw materials on the end products
acceptability, functionality and quality
Comprehensive knowledge of computer application for data logging and analysis as well as
utilization of software

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High-quality Communication skills and team spirit which enables to work with various
professionals including business men
Good ability in scientific writing for technical reports in management, projects and research
and skills in organizing and carrying out systematic activities as well as simulating industrial
practice.
a. Specific Competencies, Abilities and Skills
i. Specific Competencies in Food chemistries and analysis
Graduate will understand the chemistry (structures, reactions, stabilities and food components
functionalities) of major and minor food components and how these properties will influences
food production, processing, storage and distributions and shelf life of foods in the course of
safe, nutritious and value added food productions and by-products utilizations. They understand
in-depth the chemistry behind the technological conversion of raw materials to various foods and
by-products and are able to apply the various methods, techniques and instrumentations used in
food analysis. They are able to select and use suitable methods and laboratory techniques
common to basic, applied food chemistry when presented with practical problems. They
demonstrate practical proficiency in a food analysis laboratory for various purposes: quality
assurance, nutrition, process control, and alike. They understand the nature of undesirables
associated to foods, methods to analyze and suppress them. They understands the properties and
uses of various packaging materials
ii. Specific Competencies in Food Microbiology and Safety
Graduates will understand the positive and negative roles of microorganisms and their growth
conditions, requirements and growth kinetics as well as the conditions (i.e., aw, pH, temperature,
and other various environments), including sanitation practices, food processing operations
(thermal treatments, drying and freezing) under which the important pathogens and spoilage
microorganisms are (in)activated, killed (made harmless) or adapted in foods. They understand
the behaviors of microbes and food processing operations that would help to optimize their usage
as a food-processing agent like in production of safe foods by fermentation. They are able to
prepare starter cultures to apply them in the food processing and to utilize laboratory techniques

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to identify microorganisms in food called for various purposes: safety, process control, and
product formulation.
iii. Specific Competencies in Food processing and engineering
Graduate will understand the basic principles and practices of various unit operations (cleaning,
size reductions, mixing, forming, heat treatments, freezing, drying, packaging and storage) in
food processing in order to produce shelf stable, safe, nutritious and value added food
productions and by-products utilizations. They will understand how employ modern tools and
knowledge to develop new products and processes. They understand and design food processing
methods, equipments storage facilities and food processing plants and understand the principles
and current practices of processing techniques (heat addition and removal, moisture removal, etc)
spoilage and deterioration mechanisms and the effects of processing parameters on product
quality. Understand the transport processes and unit operations in food processing as
demonstrated both conceptually and in practical laboratory settings and understands the
properties and uses of various packaging materials. They are able to apply bench-top/pilot plant
processes, testing and scale up in food processing. Understand the food processing plant design
and layouts and sanitation practices as well as the requirements for water utilization and waste
management in food and food processing.
iv. Specific Competencies in various food commodities processing
Graduates will understand and apply the combined knowledge of food science (food chemistry,
food microbiology) and food processing technology to convert various plant (cereal grains,
legumes, oil seeds, fruits and vegetables, tea, coffee, spices, sugar, honey) and animal (meat,
fish, egg and dairy products) foods into shelf stable, safe, nutritious and value added foods. They
are able to design and develop food products and their processing technologies and understand
raw food materials and processed products quality features. They understand, design and apply
food quality assurance programs and understand how to use food by-products, and minimize and
manage food wastes as well as food packaging, storage and distributions.

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v. Specific Competencies in Applied Food Science knowledge
Graduate will understand and incorporate the principles of food science in practical, real-world
situations and problems of quality assurance of food products. They understand and apply
computers to solve food science problems. They understand government regulations required for
the manufacture and sale of food products and be aware of current topics of importance to the
food industry. They understand and apply statistical principles to food science applications and
basic principles of sensory analysis.
vi. Specific Competencies, Abilities and Skills in Success skills
Graduates are able to use oral and written communication skills, to write technical reports, letters
and memos; to communicate technical information to a non-technical audience and to make
formal and informal presentations. They own to overcome a problem, identify potential causes
and possible solutions, critical thinking skills to new situations and to make thoughtful
recommendations. They are able to decide with professional integrity on the basis of ethical
values and to handle multiple tasks and pressures. They manage time effectively and work
effectively with others. They deal with individual and/or group conflict and interact with
individuals from diverse cultures. They provide leaderships in a variety of situation. Ability to
independently research scientific, nonscientific information, facilitate group projects and own
skills necessary to continually educate one-self.
vii. Specific Competencies, Abilities and Skills in Internship
At the 9th semester (completion of four years studies), the students would leave for their
internships to the various food sectors (agro-processing industries, cottage food processors,
ministries, quality assurance authorities, commodity exchange organizations, research centres,
etc) and related organizations for 6 months. The internship seeks to ensure that students will
graduate with better practical experience in real-world working environments and helps them
adjust smoothly and quickly to the demands of the actual work place from which they will be
motivated for the advanced studies.
This curriculum is arranged in such a way before they leave for the internship to help them to
actively work and progress on the profession competencies, students are required to acquire

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comprehensive basic knowledge and skills in all relevant subjects of Technology and Process
Engineering and related fields as language skills, mathematics and computing skills.
viii. Specific Competencies, Abilities and Skills in Project work
A group project work will be delivered at the 8th semester. A practice how problems are
identified, literatures are searched to solve the problem, methods to conduct the group project
work, methods of data analysis and interpretations are learned. It helps students to learn specific
practice of plant and animal food technologies, food product quality evaluations, food chemistry
and food microbiology analysis skills and process and product design and development. It helps
to learn and apply the knowledge acquired to be productive in their profession skills. It also helps
them to develop the ability to work together in a team and will enhance their social
competencies.
ix. Specific Competencies, Abilities and Skills in Bachelor Thesis
Each student will complete a bachelor thesis at the 10 th semester that weighs 12 credit points.
The bachelor thesis is targeted to enhance the ability to identify problems, literatures search and
use literature, to set a hypothesis to prove or disprove by the experiment, to design and execute
an experiment, to generate data, analyse and to interpret the results on the specific area of the
profession. It helps them also to realize how information on the science and technology are
generated and how such results are communicated to the scientific community. It also enhances
their practical skills of their profession.
6. PROFESSIONAL PROFILE
Food Technology and Process Engineering graduates are equipped with professional knowledge
in the area and are able to use and employ modern technology extensively to produce and
analyze food products, processes, or food plant designs, to simulate and test how a machine or
food system operates, to generate specifications for foods, machinery, or packaging, to monitor
product quality, safety, and to control process efficiency.

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The graduates are therefore competent and skillful in:
Performing food analysis using different methods and respective steps based on theoretical
knowledge and practical skills acquired
Selecting different and appropriate unit operations in transport, handling storage and processing
of food materials
Food product designing and development and modifying the already existing food products using
the acquired food technology knowledge and employing the technological tools
Developing methods and innovative measures, taking into account the very specific Ethiopian
situation of traditional food processing (upgrade traditional food processing and adapt appropriate
modern technologies)
Food process designing and development to suit escalating consumer demand for quality, safe
and nutritious food and biochemical additives as well as fulfilling the international laws and
standards necessary to penetrate global market
Optimizing industrial and agricultural food and by products utilization for the benefit of mankind
and converting of economically less important material to useful products by adding value, from
which the environment can benefit and its sustainability can be enhanced
Ensuring efficient, safe and environmentally sound plant operation by modifying and designing
process
Imparting knowledge in food and beverage equipment and machinery design
Implementing quality control programs, good manufacturing practice (GMP), hazard analysis
critical control point (HACCP) towards consistent quality production and consumer safety small
scale and large firms of food and beverage industry
Conducting technical, and economic analysis and applied demand driven research in food science
and technology to solve the dynamic problems in the country the food and beverage sub sector is
facing in the current global competition
Identifying, planning, designing and managing post-harvest technologies in post-harvest loss
reduction
Teaching food science, technology, engineering and biochemical processing and related area of
specialization on different levels of education
Handling of minor maintenance and troubleshooting, knowledge about basic assembling and
disassembling procedures based on theoretical knowledge and practical skills
Determining of shelf life for a certain food product (direct or indirect)

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Modifying and manipulating microbes for the development of novel, nutritionally and
functionally enhanced products
7. GRADUATE PROFILE
Graduates of this program are equipped with theoretical knowledge and practical skills in food
processing and preservation technology, process control and optimization, new product
development, functional and nutritional food processing, food safety, quality control & assurance
and processing science and technology of various agricultural products. Thus, they are capable of
working in eminent capacities for:
Food and agro-industries (food and beverage industries) as experts in quality and process control,
product development, and plant management
Cottage food processing industry as product developer and innovator
Governmental and non-governmental organizations, regulatory agencies, quality standard and

health organizations involved in food processing and preservation, food safety & security and
various communities development activities.
Ministry of agriculture in the food quality assessment and handling
Ministry of health in safety and food nutrition departments
International and national research institutes involved in food science, technology and process
engineering
Municipalities and law enforcing establishments in the improvement of food retail markets
organization, quality handling and structures
As expert in the Ethiopian commodity exchange routes
Teaching and research institutes
Different companies and agencies as private consultant
Universities and colleges
NGO`s working in the food sector

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8. EXPECTATIONS, ASSESSMENT AND GRADING POLICIES
8.1 Expectations
Students are expected to fulfill the following conditions:

Attendance of every class and laboratory sessions (when applicable);
Active participation in discussions in lecture classes and tutorial hours;
Creating conducive environment for the teaching-learning processes;
Completing of assignments, homework and group works within the deadlines;
Obeying the rules and regulations set by the university while doing exam, quiz,
assignments, and projects.
8.2 Assessment Components and Grading Systems
Continuous assessment components such as group or individual assignments, presentations,

quizzes (both planned and unplanned), laboratory reports with the aim of engaging students in
the teaching and learning processes (as emphasized in the National Guidelines for
Modularization) and final examinations are used to assess and evaluate the students. Frequent
and immediate feedbacks will be given to the students and slight modifications may be made on
the mode of delivery and time allocation if deemed necessary to maintain the learning outcomes.
A. Assessment Components
Assignments:
Reading, reviewing and presentation assignments on certain topics may be given to students in
group and/or individually. Clear and pre-announced evaluation parameters of the following kinds
are used to measure the students learning outcome displayed in reporting and presenting the
assignments.
o Assignment Reports evaluation criteria

Information Provided on the cover page
Relevance of the contents to the topic
Organization of the Chapters and subtopics
Language and style of write up
Neatness and legibility of calligraphy

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o Presentation evaluation criteria
Knowledge of the topic
Audience attraction and eye contact
Language fluency
Reaction to questions
The assignment for review and reporting will be handled before discussion on the topic. Debating and
summary assignments will be given after discussion on the topic in lecture, discussion and practical
sessions.
Quizzes:
A minimum of two quizzes will be administered after completing certain chapter(s) and subchapter(s).
Special attention will be given to groups demonstrating poor performance and further measures, such as
arranging special tutorial hours, may be taken.
Final Examination
Final Examination will be administered in the 15th and 16th weeks as per the time set in the Academic
calendar of the University. The final examination consists 40-50% of the total evaluation package.
B. Grading Systems
Table 3. The Grading Systems of Ethiopian Public Universities will be as per the agreement by the
Council of Academic Vice Presidents in December 2012.
Corresponding
Raw Mark Corresponding Class
fixed Number Status Description
Interval [100 %] Letter Grade Description
grades
[90,100] 4.0 A+
Excellent First Class with
[85, 90) 4.0 A
Great Distinction
[80, 85) 3.75 A-
[75, 80) 3.5 B+ Very Good First Class with

[70, 70) 3.0 B Distinction
[65,70) 2.75 B- First Class

Good
[60, 65) 2.5 C+
Second Class
[50, 60) 2.0 C Satisfactory
[45, 50) 1.75 C- Unsatisfactory Lower Class
[40, 45) 1.0 D Very Poor Lower Class
[30, 40) 0 Fx Fail Lowest Class

[0, 30) 0 F Fail Lowest Class

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C. Remarks on the Academic Achievement
1. A student cannot graduate with a cummulative grade of less than 2.0 out of the 4 scale grading
systems. Therefore, he/she at least score a minimum of C and above which is 50% of the
competency.
2. A student with C- can pass to the next semester if it is first semester period and it increases with
level/year of students. A student with a good stand can graduate if he/she scores C - in any course
under a module. However, if the C- grade is for a module or for a course as a module, he/she must
re-sit for another exam to remove C-.
3. A student with all Ds cannot pass to the next semester. A student with a good stand can pass to the
next semester and can even graduate if he/she scores D in any course under a module. However, if
the D grade is for a module or a course as a module he/she must re-sit for another exam to remove
D.
4. A student with Fx re-sit for exam with minor support for two times and the grade will be any of
what a student can score.
5. A student with F must repeat the course/module for two times and the grade will be any of what a
student can score.
9. Internship
On the completion of the four semesters, students will be assigned to food industries, research
institution or other relevant places for four months. The purpose of the internship program is to
help students obtain practical experience in their field of study. It provides an opportunity to
establish contacts with employers for possible job interviews following graduation and also may
initiate ideas of founding Small and Medium Enterprises (SME) by the BSc. graduates. The
industrial internship provides a contextual learning environment that validates a curriculum of
study and networks the student for future career employment. In addition, the undergraduate
practical attachment is a program of education that formally integrates the student's academic
study with work experience in cooperating organizations. The experience is considered as an
integral part of the student's education. Guiding factors in the operation of the practical
attachment program will be:
1. The students have to get registered for the practical attachment Module for semester one
of fifth year.
2. The student's work must be related to his/her field of study and individual interest (i.e.,
career related).

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3. Students should come in contact with the real needs of Ethiopian conditions in the field
of food technology and process engineering. This will give them a deeper sense and
motivation for their further studies and might initiate new ideas for developing this field.
4. Employment is an essential element in the educational process. It makes for a tested
product - a graduate with work experience.
5. The working experience will ideally increase in difficulty and responsibility as the
student progresses.
6. The overall internship experience provides a global exposure of human resource issues,
business practice and the technology involved in efficient production.
7. The internship may ensure young students to take up the challenge of re-establishing
Small and Medium Enterprises (SME) after finishing their studies.
10. Structure of the Study Program

The curriculum is structured in modular form. A module is composed of group of courses
extracted from (defined) categories. This program is composed of 26 modules and 62 courses.
The courses make up a total of300 ECTS.
10.1 Numbering of Modules and courses:

The different modules of the program contain one or more course and the modules and courses
are identified by their codes and titles. As detailed in the Guidelines for Curriculum
Modularization for Ethiopian Higher Education Institutions, the modules are coded with the four
letters representing the home base program and M indicating that code stands for a module.
The five Letters are then followed by four digit numbers which are explained as:
The first number indicates the level of students (year of study)
The second and third, ranging from 01 to 26 (for this program) indicates the module
number, and
The fourth number indicates the module category (1= for core module, 2=Elective
module and 3= for general or supportive module)
The codes of the core course are constructed of four letters (Ftpe) that stands for the abbreviation
of the program Food Technology and Process Engineering. For the Supportive Courses, the
letters stand for the program (department offering the courses). Based on the Guidelines for

21
Curriculum Modularization for Ethiopian Higher Education Institutions, the four digit numbers
following the Letter codes have the following meanings from left to right:
The first number represents the level of student or (year of the study in which the course
appears)
The second and the third digits, ranging from 01 to 26, represent the Module number the
course is belonging to
The fourth number indicates the serial number of a course in a particular module
10.2 Module Composition of the FTPE BSc. Curriculum
The revised FTPE BSc. Curriculum is comprised of 26 modules containing 62 courses including
practical attachment. The details of the modules, courses and their implementation schedules are
summarized below. The categories of the modules and their credit proportion are summarized in
Figure below.
Figure 1. Module categories and their proportions

22
11. EQUIREMENT OF THE PROGRAM
The profession of Food Technology and Process Engineering is recognized as an

interdisciplinary program. Therefore, comprehensive understanding background in basic natural
sciences and mathematics and required as a result of which the students are given the applied
natural sciences and thorough preparation in mathematics. Moreover, the first semester of the
first year is an assessment semester whereby the students will be examined for their potential and
introduced to nature of different engineering fields so that they choose among the programs
according to their interest and ability. Food chemistry and food analysis, food microbiology,
hygiene and food safety are incorporated to give sufficient food science backgrounds and for the
graduates to enable work in the food safety and food analysis quality assurance programs and to
describe and practically apply the various (chemical, physical and biological) food properties to
control the processing to deliver wholesome foods. Food process engineering and supportive
courses that that help to understand the food process engineering are also included
comprehensively. Large portion of the courses are designed to be on the science and technology
of food commodities with emphasis on all food commodities and products. Internship for one
semester is introduced to enhance the practical skills of the graduates, to let them know and
acclimatize their future working environments. Humanities and English language for an effective
success and communication skills are incorporated as part of the curriculum. Some common
courses in economics, management and entrepreneurship are also included to deal on the
management, economics and to cultivate the entrepreneurship knowledge and skills in the
graduates.
For an effective delivery of the professional courses and to build the practical skills of the
graduates, a laboratory and laboratory-pilot plant food processing packages of practical oriented
activities are incorporated in this curriculum in a robust way.
a. Admission requirements
The students are admitted to Pre-engineering in the institute of technology upon completion and
pass of the preparatory program with a successful certification of Ethiopian Higher Education
Entrance Examination and preferably better performance in natural sciences and mathematics.
After the students underwent the assessment semester they will be given the chance to select

23
department, which they would like to join and their performance will be considered in case the
students are polarized to limited preferences.
Candidates with diploma in food technology, chemistry, biology, applied chemistry & biology,
chemical engineering, nutrition, general agriculture in higher learning institutions that fulfils the
general University advanced standing admission requirements
b. Study Regulations
The general University academic study regulations are applicable to this program unless
specifically mentioned different.
For courses that bear pre-requisite, if failed on the prerequisite students are not entitled to
register for the courses.
Attendance and evaluation modalities of each course are governed and delivered as per the
description given the modules and courses in particular.
c. Graduation requirements
Successful completion of 300 ECTS
Minimum CGPA of 2.00 on scale of 1-4
No F (fail) grade for any course or in the transcript
No D grade in student Bachelor Thesis
d. The Degree Nomenclature
The degree to be awarded up on successful completion of the required ECTS of the course work
shall be designated as:
English naming: Bachelor of Science Degree in Food Technology & Process Engineering
Amharic naming:

24
12. Arrangements of Courses
Table 4. Modular arrangement of Courses
Module Code Module Name Course Titles Course Code ECTS Mod. Cp Year/ Sem
Communicative English Skill EnLa1011 5 I/I
EnLa-M1013 Basic Language Skills
Basic Writing Skill EnLa1012 5 10 I/II
CESt-M1023 Civic & Ethical Studies Civic & Ethical Studies CESt1021 5 5 I/I
Introduction to Engineering Profession Geng 1031 3 I/I
Engineering Drawing Meng 1032 5 I/I
Geng-M1033 General Engineering Introduction to Computer Basics and 18
Cseg 1033 5 I/II
Programming
Engineering Mechanics Ceng1034 5 I/I
Phil-M1043 Reasoning Skills Reasoning Skills Phil1041 3 3 I/II
Applied Mathematics I Math1051 5 I/I
Math-M1053 Applied Mathematics
Applied Mathematics II Math 1052 5 10 I/II
Basic Chemistry for Food Organic Chemistry Chem1061 5 I/II
Ftpe-M1063
Processing Analytical Chemistry- Chem 1062 5 10 I/II
Food Chemistry & Food Chemistry Ftpe 2071 5 II/I
Ftpe-M2071
Analysis Food Analysis Ftpe2072 5 10 II/II
Biol 2081 5 II/I

Microbiology for Food General Microbiology 10
Ftpe-M2081
Processing Ftpe2082
5 II/II
Food Microbiology
Ftpe-M2091 Fluid Mechanics & Applied Fluid Mechanics 10 I/II
Ftpe 1091 5
Thermodynamics

II/I
Applied Thermodynamics Ftpe 1092 5
Fundamentals of Food Process Engineering Ftpe 2101 5 II/I

Basics of Food
Engineering Properties of Food Materials Ftpe 2102 5 II/I
Ftpe-M2101 Preservation & Process
Principles of Food Processing and 13
Engineering Ftpe 2103 3 II/I
Preservation
Mechanical Unit Operation in Food
Ftpe 2111 5 II/I
Unit Operations in Food Processing
Ftpe-M2111 Processing Mass Transfer Unit Operations in Food 15
Ftpe 2112 5 II/II
Processing
Thermal Unit Operation in Food Processing Ftpe 2113 5 II/II
Basic Electricity and Electronics 3
Eeng 2121 II/II
Food Machinery & 11
Ftpe-M2121 Instrumentation Food Machinery 3
Ftpe 2122 II/II
Food Process Instrumentation and Control Ftpe 3123 5 III/I

Fundamentals of Food Biochemistry Ftpe 2131 3 II/II
Ftpe-M2131 Biochemistry and
Human Nutrition & Functional Foods 6
Ftpe 3132 3 III/I
Nutrition
Cereal and Pulse Processing Technology Ftpe 3141 5 III/I
Fat & Oilseed Processing Technology Ftpe 3142 5 III/I
Ftpe-M3141 Plant Products Fruit & Vegetable Processing Technology 15
Ftpe 3143 5 III/I
Processing Technology I
Fundamentals of Biochemical Engineering Ftpe3151 3
Ftpe-M3151 III/I
Biochemical &Reaction

26
Engineering Fundamentals of Reaction Engineering and Ftpe3152 8
5 III/II
Kinetics
Food Biotechnology Ftpe3161
5 III/I
13
Biotechnology & Beverage Processing Technology Ftpe 3162
Ftpe-M3161 Beverage Processing 5 III/II
Indigenous Food Processing Technology Ftpe 3163

3 III/II
Sugar Processing Technology Ftpe 3171

3 III/II
Root & Tuber Crops Processing Technology Ftpe 3172 3 III/II

Plant Products
Ftpe-M3171
Starch, Confectionary & Honey Processing Ftpe 3173
Processing Technology II 3 12 III/II
Technology
Coffee, Tea and Spice Processing Technology Ftpe 4174 3 IV/I
Animal Products Dairy Processing Technology Ftpe 3181 5 III/II
Ftpe-M5181 Processing Technology Meat, Poultry and Fish Processing 10
Ftpe 3182 5 III/II
Technology
Mathematics & Computer Advanced Applied Mathematics Math4191 5 IV/I
Ftpe-M4191 Applications for Food
Computer Applications in Food Processing Ftpe4192 3 8 IV/II
Processing
Food Toxicology Ftpe 4201 3 IV/I
Ftpe-M4201
Food Quality and Safety Food Quality and Safety Management Ftpe 4202 5 8 IV/II
Food Product Development & Sensory
Ftpe 4221 IV/I
Science 5
Ftpe-M4211 Product Development, Fortification of Food Products Ftpe 4222 3 16 IV/I
Packaging & Marketing
Food Packaging Technology Ftpe 4223 5 IV/I

27
Food Marketing & Consumer Behavior Ftpe 4224 3 IV/II
Introduction to Economics Econ 4221 3 IV/I
Ftpe-M4221 Economics & Food Plant Food Plant Design & Economics 8
5 IV/II
Design Ftpe 4222
Probability and Statistics Stat 4231 3 IV/I

Research Methods & Experimental Design Ftpe 4232 5 IV/II
Ftpe-M4231 Statistics & Project Work
Project Work 13 IV/II
Ftpe 4233 5
Ftpe-M4241 Internship Internship Ftpe5241 30 30 V/I

Food Industry Management & Accounting Ftpe 5251 5 V/II
Food Plant Sanitation & Waste Management Ftpe 5252 5 V/II
Food Supply Chain Development &
Ftpe 5253 5 V/II
Management
Ftpe-M5251 Industry Management & Entrepreneurship
V/II
Sanitation and Ieng 5254 5 20
Entrepreneurship
Ftpe-M5261 Bachelor Thesis Bachelor Thesis Ftpe 5261 8 8 V/II
TOTAL 300 300

28
Table 5. Course Schedule/Breakdown by Year and Semester
Course breakdown by year and semester
Year I Semester I
Module Course
No.
Name Code Name Code Pre- L T LB HS Hr/Wk ECTS
requisite
1 Basic Language Communicative English EnLa1011 None 2 3 0 3 8 5
EnLa-M1013
Skills Skill
2 Civic & Eth. Introduction to Civic and CESt1021 None 3 2 0 3 8 5
CESt-M1023
Ed. Ethical Education
Introduction to Engineering None 2 0 0 3 5 3
Geng-M1033 Profession
Geng1031
3 General
Engineering Geng-M1033 Engineering Drawing Meng1032 None 2 3 0 3 8 5
Geng-M1033 Engineering Mechanics Ceng1034 None 3 2 0 3 8 5
4 Applied Applied Mathematics I Math1051 None 3 2 0 3 8 5
Math-M1053
Mathematics
Total 28

29
Year I Semester II
Module Course
No.
requisite
1 Basic Language Basic Writing Skill EnLa1012 EnLa1011 2 3 0 3 8 5
EnLa-M1013
Skills
2 General Introduction to Computer Cseg1013 None 2 0 3 3 8 5
Geng-M1033
Engineering Basics and Programming
3 Reasoning Skills Phil1041 None 2 1 0 2 5 3
Reasoning Skills
4 Applied Applied Mathematics II Math1052 Math1051 3 2 0 3 8 5

Math-M1053
Mathematics
5 Organic Chemistry Chem1061 None 2 0 3 3 8 5
Basic Chemistry for
Ftpe-M1063
Food Processing Analytical Chemistry Chem1062 None 2 0 3 3 8 5
6 Fluid Mechanics Applied Fluid Mechanics Ftpe1091 Math1052 2 3 0 5 8 5

& Ftpe-M2101
Thermodynamics
Total 33

30
Year II Semester I
Module Course
No.
requisite
1 Food Chemistry Food Chemistry Ftpe2071 Chem1061 3 0 3 2 8 5
Ftpe-M2071
& Analysis
2 Microbiology for None 2 0 3 3 8 5
Ftpe-M2081 Biol2081
Food Processing General Microbiology
Fundamentals of Food Ftpe 2091 None 3 2 0 3 8 5
Basics of Food
Process Engineering
Preservation and
Ftpe-M2091 Engineering Properties of Ftpe 2092 None 2 3 0 3 8 5
3 Processing Food Materials
Engineering Principles of Food Processing Ftpe 2093 Ftpe 2091 2 1 0 2 5 3
& Preservation
4 Fluid Mechanics Applied Thermodynamics Ftpe1092 Math1042 2 3 0 3 8 5
& Ftpe-M2101
Thermodynamics
5 Unit Operations Mechanical Unit Operations Ftpe 2111 Ftpe 2091 3 2 0 3 8 5
in Food Ftpe-M2111 in Food Processing
Processing
Total 33

31
Year II Semester II
Module Course
No.
requisite
1 Food Chemistry Food Analysis Ftpe2074 Chem1072 3 0 3 2 8 5
Ftpe-M2071
& Analysis
2 Microbiology for Food Microbiology Ftpe2082 Biol 2081 3 0 3 2 8 5
Ftpe-M2081
Food Processing
Unit Operations Mass Transfer Units Ftpe2112 Ftpe 2091 3 2 0 3 8 5

Operations in Food Processing
3 in Food Ftpe-M2111
Thermal Unit Operations Ftpe 2113 Ftpe 2091 3 2 0 3 8 5
Processing in Food Processing
Food Machinery Basics of Electricity and Eeng2121 None 2 1 0 2 5 3
Ftpe-M2121 Electronics
4 &
Food Machinery Ftpe2122 None 2 1 0 2 5 3
Instrumentation
5 Biochemistry and Fundamentals of Food Ftpe 2131 2 1 0 2 5 3

Ftpe-M2131
Nutrition Biochemistry
Total 29

32
Year III Semester I
Module Course
No.
requisite
1 Food Machinery Food Process Ftpe3123 Eeng 3 2 0 3 8 5
& Ftpe-M2121 Instrumentation & 2121
Instrumentation Control
2 Biochemistry and Human Nutrition & Ftpe3132 None 2 1 0 2 5 3
Ftpe-M2131
Nutrition Functional Foods
Cereal and Pulse Ftpe 141 Ftpe 3 0 3 2 8 5
Plant Products Processing Technology 2071
3
Processing Ftpe-M3141 Fat and Oilseed Ftpe 3142 Ftpe 3 0 2 3 8 5
Processing Technology 2071
Technology I
Fruit & Vegetable Ftpe 3143 Ftpe 3 0 2 3 8 5
Processing Technology 3141
Biochemical Fundamentals of Ftpe3141 None 2 1 0 2 5 3
4 &Reaction Ftpe-M3151 Biochemical Engineering
Engineering
Biotechnology & Food Biotechnology Ftpe3161 None 3 0 2 3 8 5
Beverage Ftpe-M3161
5 Processing
Total 31

33
Year III Semester II
Module Course
No.
requisite
1 Biochemical & Fundamentals of Ftpe3152 None 3 2 0 3 8 5
Reaction Ftpe-M3151 Reaction Engineering and
Engineering Kinetics
Beverage Processing Ftpe3162 Ftpe 3141 3 0 2 3 8 5
Biotechnology &
Ftpe-M3161
2 Beverage Technology
Processing Ftpe3163
Indigenous Food None 2 0 1 2 5 3
Processing Technology
Sugar Processing Technology Ftpe3171 None 2 0 1 2 5 3
Plant Products Ftpe-M3171
3
Processing Root & Tuber Crops Ftpe4172 None 2 0 1 2 5 3
Processing Technology
Technology II Starch, Confectionary & Ftpe3173 None 2 0 1 2 5 3
Honey Processing Technology
Animal Products Dairy Processing Technology Ftpe3181 None 3 0 2 3 8 5
Ftpe-M3181
4 Processing
Meat, Poultry and Fish Ftpe3182 None 3 0 2 3 8 5
Technology Processing Technology
Total 32

34
Year IV Semester I
Module Course
No. Name Code Name Code Pre- L T LB HS Hr/Wk ECTS
requisite
Plant Products Coffee, Tea and Spice Ftpe4174 None 2 0 1 2 5 3
Processing Ftpe-M3171 Processing Technology
1
Technology II
Mathematics & Advanced Applied Math4191 Math1052 2 3 0 3 8 5

Computer Ftpe-M3191 Mathematics
2
Applications for
Food Processing
3 Food Quality and Ftpe-M3201 Food Toxicology Ftpe 4201 Ftpe 3 0 0 2 5 3
Safety 2071
Food Product Development Ftpe 4221 None 3 0 2 3 8 5

& Sensory Science
Product
Development, Ftpe-M4211 Food Packaging Technology Ftpe 4223 Ftpe 2092 3 2 0 3 8 5
4
Packaging and
Marketing Fortification of Food Ftpe 4222 2 0 1 2 5 3
Products
5 Economics & Introduction to Economics Econ4221 None 2 1 0 2 5 3
Ftpe-M4221
Food Plant
Design
6 Statistics & Ftpe-M4231 Probability & Statistics None 2 1 0 2 5 3
Stat 4231
Project Work
Total 30

35
Year IV Semester II
Module Course
No.
Name Code Name Code Pre-requisite L T L HS Hr/W ECTS
B k
Mathematics & Ftpe4192 Math2071 1 0 2 2 5 3
Computer Ftpe-M3191 Computer Applications in
1
Applications for Food Processing
Food Processing
2 Food Quality Ftpe-M3201 Food Quality and Safety Ftpe 4202 None 3 2 0 3 8 5
and Safety Management
Product Ftpe 4224 None 2 1 0 2 5 3
Development, Food Marketing and
3 Ftpe-M4211
Packaging and
Consumer Behavior
Marketing
Economics & Food Plant Design & Ftpe 4222 Econ 4231 3 2 0 3 8 5
Ftpe-M4221
Food Plant Economics
4
Design
Research Methods & Ftpe 4232 Stat 1062 3 2 0 3 8 5
Statistics & Ftpe-M4231 Experimental Design
5
Project Work Project Work Ftpe 4233 Module11,14, 0 1 4 3 8 5
15
Total 26

36
Year V Semester I
Module Course
No.
Name Code Name Code Pre-requisite L T LB HS Hr/Wk ECTS
0 30 30 51 30
1 Internship Ftpe-M4241 Year I to year 0
Internship Ftpe5241
IV courses
Total 30

37
Year V Semester II
Module Course
No.
requisite
Food Industry Ftpe5251 None 3 2 0 3 8 5
Industry Management
Management, &Accounting
1 Sanitation and Food Plant Sanitation, Ftpe5252 None 3 2 0 3 8 5
Ftpe-M4251
Entrepreneurship Waste Management
Entrepreneurship Ieng5254 None 3 2 0 3 8 5
Food Supply Chain Ftpe5253 3 2 0 3 8 5

Development & None
Management
Ftpe-M4261 Bachelor Thesis Ftpe5261 All 0 1 6 7 14 8

2 Bachelor Thesis
courses
Total 28

38
Table 6. Semester-wise Course Breakdown
Food Technology & Process Engineering

Year I, Semester I
Module Course E Studen
C ts October November December January
No. Name Code Name Code T work
S load W1 W W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4
per 2
course
Basic Communicativ EnLa1011 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
EnLa- 4
Language e English Skill
01 135
M1013
Skills
Introduction CESt1021 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Civic & CESt- to Civic and 4
02 Ethical 135
Eth. Ed. M1023
Education
Introduction 5.1 5. 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Geng- 1
to Engineering Geng 1031 3 81
M1033
General Profession
03 Engineerin Geng- Engineering 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Meng 1032 135 4
g M1033 Drawing
Geng- Engineering Ceng 1034 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
M1033 Mechanics 135 4
Applied Applied Math 1051 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Math- Mathematics I 4
06 Mathemati 135
M1053
cs
Total ECTS/Students work load per semester 47. 47 47.1 47. 47.1 47. 47.1 47. 47. 47. 47. 47.1 47. 47. 47. 47.
28 756
1 .1 1 1 1 1 1 1 1 1 1 1

39
Year I, Semester II
Module Course E Student
C s work February March April May
No. Name Code Name Code T load
S per
W1 W W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4
course
2
Basic Basic Writing Skill EnLa1 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
EnLa- 012
01 Language 135
M1013
Skills
Introduction to Cseg1 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
General Geng-
Computer 013
02 135
Engineering M1033 Basics and
Programming
Reasoning Reasoning Skills Phil10 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
41 81
Skills
Applied Math- Applied Math1 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Mathematics II 052 135
Mathematics M1053
03
Basic Organic Chemistry Chem 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Chemistry for Ftpe- 1061
135
Food M1063
Processing
Analytical Chem 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
04 1062 135
Chemistry
Fluid Ftpe10 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Mechanics & Ftpe- Fluid Mechanics 91
05 135
Thermodyna M2101
mics
Total ECTS/Students work load per semester 33 891
55. 55.5 55. 55.5 55.5 55.5 55.5 55. 55.5 55.5 55.5 55. 55.5 55. 55.5
55.5 5 5 5 5 5

40
Year II, Semester I
C s work October November December January
S per
course
2
Food Ftpe20 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Ftpe- Food Chemistry 73
01 Chemistry & 135
M2071
Analysis
Microbiology 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Ftpe- General Biol
02 for Food 135
M2081 2081
Processing Microbiology
Fundamentals of Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Food Process 2091
Basics of 135
Engineering
Food
Engineering Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Preservation Ftpe-
03 Properties of Food 2092 135
and M2091
Materials
Processing
Principles of Food Ftpe 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Engineering
Processing & 2093 81
Preservation
Fluid Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Mechanics & Ftpe- Applied
06 Thermodynamics 135
Thermodyna M2101
mics
Unit Mechanical Unit Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Operations in Ftpe- Operations in Food 2111
Processing 135
Food M2111
Processing
Total ECTS/Students work load per semester 33 891 55.5 55. 55.5 55. 55.5 55.5 55.5 55.5 55. 55.5 55.5 55.5 55. 55.5 55. 55.5

41
5 5 5 5 5
Year II, Semester II
C ts February March April May
per 2
course
Food Food Analysis Ftpe2 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Ftpe-
Chemistry & 074 4
01 135
M2071
Analysis
Microbiology Food Microbiology Ftpe2 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Ftpe-
for Food 4
02 M2081 082 135
Processing
Unit Mass Transfer Ftpe2 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Units Operations in 112 135 4
Operations in
Ftpe- Food Processing
03 Food Thermal Unit 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
M2111 Ftpe 5
Processing Operations in Food 2113 4
135
Processing
Basics of Eeng 3 5.1 5. 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Food
Ftpe- Electricity and 2121 81 1
Machinery & Electronics
04 M2121
Instrumentati
Food Machinery Ftpe2 3 5.1 5. 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
on 81 1
122
Fundamentals of Ftpe 3 5.1 5. 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Biochemistry
05 Ftpe- Food Biochemistry 2131 81 1
and Nutrition
M2131
29 783
9 .9 9 9 9 9 9 9 9 9 9 9

42
Year III, Semester I

S per
W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4
course
Food Food Process Ftpe3 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Machinery & Ftpe- Instrumentation & 123

01 Control 135
Instrumentati M2121
on
Human Nutrition Ftpe3 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Biochemistry Ftpe-
02 & Functional 132 81
and Nutrition M2131 Foods
Cereal and Pulse Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Plant Processing 141 135

Technology
Products Ftpe-
Fat and Oilseed Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Processing M3141
Processing 3142 135
03 Technology I
Technology
Fruit & Vegetable Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Processing 135
Technology 3143
Biochemical Fundamentals of Ftpe3 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
06 &Reaction Ftpe- Biochemical 141 81

Engineering M3151 Engineering
Food Ftpe3 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Biotechnolog
Ftpe-
y & Beverage Biotechnology 161 135
M3161
Processing
52. 52.2 52.2 52.2 52.2 52.2 52.2 52. 52.2 52.2 52.2 52.2 52.2 52.2 52.2
52.2 2 2

43
Year III, Semester II
C s work February March April May
S per
course
2
Biochemical Fundamentals of Ftpe31 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
&Reaction Ftpe- Reaction 52
01 135
Engineering and
Engineering M3151
Kinetics
Beverage Ftpe31 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Biotechnolog Ftpe-
Processing 62
y & Beverage M3161 135
02 Processing Technology
Indigenous Food Ftpe31 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Processing 63 81
Technology
Sugar Processing Ftpe31 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
71 81
Ftpe- Technology
Plant M3171 Root & Tuber Ftpe41 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Products Crops Processing 72 81
03
Technology
Processing
Technology II Starch, Ftpe31 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Confectionary & 73
81
Honey Processing
Technology
Animal Dairy Processing Ftpe31 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Ftpe- 135
Products Technology 81
06 M3181 Meat, Poultry and 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Processing
Fish Processing Ftpe31 135
Technology Technology 82
Total ECTS/Students work load per semester 32 864 47.1 54 54 54 54 54 54 54 54 54 54 54 54 54 54 54

44
Year IV, Semester I
S per W1 W W3 W4 W1 W2 W3 W4 W1 W2 W3 W4 W1 W2 W3 W4
course 2
Plant Coffee, Tea and Ftpe41 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Products Ftpe- Spice Processing 74
01 Processing Technology 81
M3171
Technology II
Mathematics Ftpe- Advanced Applied Math4 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
& Computer M3191 Mathematics 191
02 Applications 135
for Food
Processing
Food Quality Ftpe- Food Toxicology Ftpe 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
03 and Safety M3201 4201 81
Product Food Product Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Development, Development & 4221
135
Packaging Ftpe- Sensory Science
04 and M4211 Food Packaging Ftpe 5 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Technology 4223 135
Marketing
Fortification of Ftpe 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
81
Food Products 4222
Economics & Ftpe- Introduction to Econ4 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Food Plant M4221 Economics 221
05 81
Design
Statistics & Ftpe- Probability & Stat 3 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
06 Statistics 81
Project Work M4231 4251

50. 50. 50. 50. 50.
50.7 7 50.7 7 50.7 50.7 50.7 50.7 7 50.7 50.7 50.7 7 50.7 7 50.7

45
Year IV, Semester II
per 2
course
Mathematics Ftpe4 3 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
& Computer Ftpe- Computer 192 4
01 Applications Applications in 135
M3191
for Food Food Processing
Processing
Food Quality Ftpe- Food Quality and Ftpe 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
and Safety M3201 Safety 4202 4
02 Management
135
Product Ftpe 3 5.1 5. 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1 5.1
Development, Food Marketing 4224 1
Packaging and Consumer
Ftpe-
03 and Behavior 81
Marketing M4211
Economics & Food Plant Design Ftpe 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Ftpe-
Food Plant & Economics 4222 4
04 Design M4221 135
Research Methods Ftpe 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Ftpe- & Experimental 4
Statistics & 4232 135
M4231 Design
05
Project Work
Project Work Ftpe 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
135 4
4233
Total ECTS/Students work load per semester 47. 47 26 47. 47.1 47. 47.1 47. 47. 47. 47. 47.1 47. 47. 47. 47.
28 756
1 .1 1 1 1 1 1 1 1 1 1 1

46
Year V, Semester I
C ts October November December January
per 2
course
50. 50 50.6 50. 50.6 50. 50.6 50. 50. 50. 50. 50.6 50. 50. 50. 50.
6 .6 6 6 6 6 6 6 6 6 6 6
Internship Ftpe- 30
01 Internship Ftpe5 810
M424
241
1
28 810
6 .6 6 6 6 6 6 6 6 6 6 6

47
Year V, Semester II
per 2
course
Industry Food Industry Ftpe5 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Management, Ftpe- Management 251 135 4
Sanitation and &Accounting
M4251
Entrepreneurs Food Plant Ftpe5 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
hip Sanitation, Waste 135 4
252
01 Management
Entrepreneurship Ieng5 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
135 4
254
Food Supply Chain Ftpe5 5 8.4 8. 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4 8.4
Development & 253 135 4
Management
Bachelor Ftpe- 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14
02 Thesis M4261 Bachelor Thesis Ftpe5 8 224
261
28 764
1 .1 1 1 1 1 1 1 1 1 1 1

48
13. Module Competency and Course Description
B.Sc in Food Technology & Process Engineering

Module Name Basic Language Skills
Module Code EnLa-M1013
Module Category Supportive
Module 10
Weight/ECTS
The objective of this module is to offer higher-level English language study and
Module objectives show the technique to prepare scientific report & make them to have good business
communication skill, equip students with efficient reasoning and analysis skills, and
help students to develop democratic and ethical behaviors
Module competency After the completion of this module, students will be able to develop the
communication and writing skills for scientific communication and business
interactions and will be able to:
Use English for meaningful communication
Develop their macro & micro language skills( speaking, listening, reading,
writing grammar& vocabulary skills)
Use appropriate language function and form in both written and spoken
communication
Apply appropriate speaking and listening strategies and skills during spoken
communication
Write clear procedure and coherent texts
Compose longer texts appropriately tailored to the level of audience and
purpose
Module Description This module comprised of two courses: Communicative English Skill and Basic
Writing Skill. The Communicative Skill will deal with the communication aspects
to skill students with scientifical and systematical methods which will be applicable
in their social and work place interactions. But, Basic writing skill deals with the
systematical and scientifical ways of writing (essay, letter, applications, etc).
Mode of delivery All courses in the module are delivered in parallel manner
Teaching methods Lectures, Assignments will be given at the end of each chapter and class work,
homework, group works will be administered whenever applicable
Assessment Continuous assessment: individual assignments, different Quizzes, (60%),
techniques Final exam (40%)
Courses in the Module
Course Code Course Name ECTS
EnLa1011 Communicative English Skill 5
EnLa1012 Basic Writing Skill 5

Course Title Communicative English Skill
Course Code EnLa1011
Course Weight/ECTS 5
Degree Program B.Sc. in Food Technology and Process Engineering
Module Name/Code Basic Language Skills /EnLa-M1013
Module Coordinator TBA
Lecturer Staff of Foreign Language Studies
Student workload per 32 hrs lecture, 48 hrs tutorial and 48 hrs home study
semester
The course is designed to acquaint students with practices in evaluating
Course Objectives ideas: creative thinking versus critical thinking; questioning attitude; skills
of speech, writing, listening, reporting, understand scientific and technical
reports, comprehend research articles, bulletins etc.
The course focuses on practical aspects and is designed to enable the
Course Description students to develop their language skills:
Speaking (Talking about one self and ones family, and about friends;
Participating in discussions (expressing opinion, agreeing and disagreeing
with others, expressing certainty, making sussustions description of
persons, places, objects, talking about issues and events);
Listening (listening for detail and for gist, listening and note taking);
reading (scanning, skimming, guessing word meanings and inferring),
Writing (writing paragraphs: guided and free, writing descriptive
paragraphs),
Grammar (tenses and adjectives) & vocabulary (deducing meaning from
context, Phrasal verbs, adjectives and adverbs used for description).
There is No Place Like Home
Speaking Talking about oneself and others(
friends, family, etc) Reference
Week one
Talking about strange places(comparing pages
strange places with Homes) ,
Exercises
Reporting what others said to their partners
Reading Emigration Pre-Reading activities,
Course Contents While Reading
Reference
Week two Reading the text and answering in text pages
Questions (individual work). Group and
whole-
Working out word meaning
Language use Tense
2.1 overview on: Simple Present Vs Present
continuous; Present perfect vs Simple Past: Past
Week three
Continuous Tense; Past Perfect Tense; Future
Tenses, Sequence of Tenses
Reading Assignment

50
2.2 Paragraph Writing
An overview on paragraph writing (what of a
paragraph and features of a paragraph) during the
meeting session
Guided Writing: Causes of Migration. (Individual

work, and then discussion during Tutorial
Sessions)
Reference
Week four Free Writing: Advantages and Disadvantages of
pages
Migration, Places Visited, and so on ( group
Work and then discussion during tutorial
Sessions)
2.3 Letter Writing: Writing Social letters
An overview how to write social letters
writing social letters (letters to close friends and
families, letter of congratulations, thanks, Reference
Week five
invitations, regret, sympathy, and so pages
on.(discussion during
Tutorial Sessions)
Listening
Description
3.1 Reading: Family Portrait
Pre-Reading activities(individual work followed
by pair discussion )
While- reading : answering in text questions
Reference
Week six (individual work followed by whole class
pages
discussion Working on reference questions (Pair
work)
Activity Post-Reading Questions-Writing a
paragraph describing a picture of oneself or a
partner
3.2 Working out word Meanings: Guessing
meanings of unfamiliar words from contexts,
Reading Assignment on Increasing Vocabulary
(adjectives, adverbs and nouns used for Reference
Week seven
describing a person). pages
Pair work activities on identifying modifiers used
for describing a persons quality and
Gender
3.3 Language Use: adjectives and adverbs
Activities on Position and order of adjectives in
sentences (pair
work and whole class discussions ) Reference
Week eight
teachers explanation on positions and order of pages
adjectives
Reading Assignment
3.4 Language Use: adjectives and adverbs
Activities on Position and order of adverbs in Reference
Week nine
sentences (pair pages

51
work and whole class discussions )
Teachers explanation on positions and order of
adverbs
Reading Assignment on position and order of
adjectives and
Adverbs
Writing descriptive Paragraphs: describing a
person, places, things and objects; Activities on Reference
Week ten
Guided writing; steps to be followed (planning, pages
drafting, writing, editing and rewriting;
Free Writing: describing ones village, town,
building, room and so on Speaking: describing a
Reference
Week eleven person, a place, an object and a thing to a partner
pages
describe it: Guessing descriptions(of objects,
classmates, etc) and comparing answers in groups
Run Your Way to Health
4.1 Reading Pre Reading:
Discussing in groups on what the text is about
Reference
Week twelve and guessing the issues in it. While- Reading:
pages
Reading the text critically and suggesting the
authors feeling, the kind of the text etc.
(individual work followed by group discussion )
Week 4.2 Activity post-Reading Expressing opinion on Reference
thirteen related issues. pages
4.3 Working out word meanings: guessing
meanings of unfamiliar words and phrases from
the context(group work followed by whole class
discussion) Speaking: debate ( arguing for
Week Reference
and against controversial issues on health) Giving
fourteen pages
advice on health issues : preparing a
dialogue in pairs taking the role of a doctor and a
Patient (Role Play) An overview on
how to debate on issues and how to give opinions
Week fifteen 4.4 Note Taking
Week
Final Exam (40%)
sixteen
Pre-requisites None
Semester 1st
Status of Course Supportive
Mode of delivery Parallel
Teaching & Learning Lectures, Assignments will be given at the end of each chapter and class
Methods work, homework, group works will be administered whenever applicable
Assessment/Evaluation Continuous assessment
Techniques Speaking: 15% (3 speaking classroom tests each weighing 5%)
Test 1
Test 2
Test 3
Listening: 15%

52
(2 Listening tests and one Assignment each weighing 5%)
Test 1
Test 2
Test 3
Writing: 15%
(3 writing assignments each weighing 5%)
Group Assignment 1
Group Assignment 2
Individual Assignment
Reading: 15% (2 Reading Tests)
Test1 (5%)
Test 2 (10%)
Final exam 40%
Course Policy Attendance: It is compulsory come to class on time and every time. If you are
going to miss more than three classes during the term, you should not take this
course.
Assignments: you must do your assignment on time. No late assignment will be
accepted.
Tests/Quizzes: you will have short quizzes and tests almost every class session. If
you miss the class or, are late to class, you will miss the quiz or test. No makeup
tests or quizzes will be given.
Cheating: you must do your own work and not copy and get answers from
someone else. The only way to learn English is to do the work yourself.
Also, please do not chew gum, eat, listen to recorders or CD players, wear
sunglasses, or talk about personal problems. Please be sure to turn off pagers
and cell phones before class and exam sessions.
References William M. (2003). A Student Guide to College Composition. Jain
Publishing.
Javier Salado, Barcharts Inc; Chrt edition (June 2002). English
Composition and
Style (Quickstudy Reference Guides - Academic)
Denise Pivarnik-Nova, (2008). Kaplan AP English Language and
Composition.
Kaplan Publishing
Approval Name Signature Date
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manager/Head
____________________ ______________ ____________
Director/Dean

53
Course Title Basic Writing Skill
Course Code EnLa1012
Module Name/Code Basic Language Skills /EnLa-M1013
Lecturer Staff of Foreign Language Studies
semester
The course is designed to develop the English language usage skills
Course Objectives (written, spoken and reading) of the students in their professional carriers.
The students should be able to:
Write coherent texts
Produce clear and texts
Compose longer texts appropriately tailored to the level of audience and
purpose
construct meaningful sentences in English; learn to compose a paragraph
that has a clearly stated topic sentence and details ;
use appropriate coordination and subordination skills to relate ideas;
identify and correct common sentence problems: fragments, comma
splices, and run-on sentences, dangling modifiers and agreement errors.
Compose paragraphs that have clearly stated topic sentences and
supporting details.
write a well structured essay of different types ( descriptive, narrative,
expository and argumentative)
Sentence level writing: sentence structure, sentence types, functional and
Course Description structural category, common sentence errors (fragments, comma splices, run-on
sentences, dangling modifiers and agreement errors); Paragraph level writing :
paragraph, topic sentence and supporting details, structure, essentials of a
paragraph, basic types of paragraphs( expository, narrative, descriptive and
argumentative ) and techniques of paragraph development; essay level writing :
structure of an essay, thesis statement and supporting paragraphs, types of essays
and techniques of essay development.
1.Writing Effective Sentences:
1.1 Overview of writing effective sentences
Reference
Week one 1.2 Sentence definition,
pages
1.3 Identifying sentence parts (subject and
predicate),
Course Contents 1.4 Writing complete sentences;
1.5 Sentence types: functional category Reference
Week two
(declarative, interrogative, imperative and pages
exclamatory sentences)
1.7 Expanding subject and predicate
1.8 Structural Category ( simple, compound,
Week three
complex and compound complex)
1.9 Joining ideas: coordination, subordination,

54
correlation and using relative pronouns
1.10 Identifying and correcting faulty sentences
fragments, runons, comma splices,
1.11 Identifying and correcting faulty sentences: Reference
Week four
dangling modifiers and agreement errors pages
1.12 Using punctuation(a period, comma, semi-
colon, colon, quotation mark) and capitalization
2.Writing Effective Paragraphs
2.1 Overview of writing effective Paragraphs- Reference
Week five
- paragraph definition, pages
- nature of a paragraph,
2.2 Identifying topic sentence and supporting
details,
- writing topic sentences( with topics and
Reference
Week six controlling idea),
pages
- nature and position of topic sentences in
paragraphs,
- narrowing a title
2.3 Structure of a paragraph, essentials of a
paragraph: unity,
Reference
Week seven 2.4 Coherence(ways of achieving coherence:
pages
using transitional devices, pronouns, key words
and synonyms) and adequate development;
2.5 Organization: space, time and order of
Importance Reference
Week eight
2.6 Writing basic types paragraphs: expository, pages
descriptive, narrative and argumentative;
2.7 Techniques of paragraph development:
- definition,
- exemplification/illustration,
- classification, cause and effect,
Reference
Week nine - comparison,
pages
- contrast,
- description( process, objective and
impressionistic), and
- listing/enumeration
2.8 Developing a paragraph: guided and free
writing
guided writing-arranging given sentences in a Reference
Week ten
logical order, writing a paragraph by developing pages
topic sentence and specific details using given
points of a title
3.Essay Writing
3.1 Stimulating idea on features of an essay
3.2 Definition of an essay, structure of an essay:
- introduction, Reference
Week eleven
- body and conclusion; pages
- reviewing paragraph structure vs essay
structure

55
3.3 Achieving unity and coherence within an
essay Reference
Week twelve
3.4 Writing the introduction ( writing the hook, pages
the background and the thesis statement)
3.5 Writing the body and the concussion Steps in
Week writing an essay: Planning(questioning, making Reference
thirteen list, clustering, pages
preparing outline), drafting, revising, and editing
3.6 Writing the basic types of essays ( expository,
Week Reference
descriptive, narrative and argumentative)by
fourteen pages
employing the different techniques
3.7 Writing the basic types of essays ( expository,
Reference
Week fifteen descriptive, narrative and argumentative)by
pages
employing the different techniques
Week
Final Exam (40%)
sixteen
Pre-requisites None
Semester 2nd
Teaching & Learning Classroom contact/lecture, group work, interactive tutorial sessions (group
Methods and pair work/discussions and individual work (independent learning).
Continuous assessment
Three individual writing assignments 25%
Assignment 1 Sentence level writing (5%)
Assessment/Evaluation Assignment 2 Paragraph writing (10%)
techniques Assignment 3 Essay writing (10%)
Two group writing assignments 20%
Assignment 1 paragraph level writing (10%) Assignment 2 Essay level
writing (10%)
Three Quizzes (15%)
Quiz 1 on sentence writing 5%
Quiz 2 on paragraph writing 5%
Quiz 3 on essay writing 5%
Final exam 40%
Attendance: It is compulsory to come to class on time and every time. If
you are going to miss more than three classes during the term, you should
not take this course.
Assignments: you must do your assignment on time. No late assignment
Course Policy will be accepted.
Tests/Quizzes: you will have short quizzes and tests almost every week. If
you miss the class or, are late to class, you will miss the quiz or test. No
makeup tests or quizzes will be given. You are expected to observe the
rules and the regulations of the University as well.
Cheating/plagiarism: you must do your own work and not copy and get
answers from someone else. The only way to learn English is to do the
work yourself. Also, please do not chew gum, eat, listen to recorders or

56
CD players, wear sunglasses, or talk about personal problems.
Please be sure to turn off pagers and cell phones before class and exam
sessions
References Textbooks
Langan, J. 2001. English Skills: MacGraw Hill
Oshima. A. and Hogue, A. 1991. Writing Academic English: Academic
Press.
Oshima. A. and Hogue, A., 2005. Writing Academic English
Prentice Hall.
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean

57
Module Name Civics and Ethical Studies
Module Code CESt-M1023
Module Weight/ECTS 5
The objective of this module is to develop democratic and ethical behavior of
Module objectives students. It also enables the students to learn about federalism and government
structures.
After the completion of this module the students will fundamentals of Civic and
Ethical Education and will be equipped with the following aspects:
being good citizenship with higher civic qualities;
Module competency Good citizens who are well aware of their rights and responsibilities as well as
endowed with various types civic virtues such as active participation, tolerance,
Civic mindedness etc have a lot to contribute in the process of democratization
and development of their own state.
The module is arranged in such a way to deliver the following aspects to the
student:
Practice ethical values in day to day life
Understand state democratic system of governance
Meaning and purpose of Civic and Ethics
Module Description Survey of history of Citizenship in general and citizenship in Ethiopian context
in particular
Origin and evolution of constitutional practices, the state, citizenship and
government
The history and practice of democratic governance in the world with specific
attention to Africa
Meaning and nature of fundamental human rights in the Federal Democratic
Republic of Ethiopia (FDRE)
Skill-building on mechanisms for democratization and management, and
contemporary global issues
Continuous assessment
Individual project with presentation... 10% (on topics to be selected by the
students)
Assessment techniques Group project with presentation 20% (to be assigned by the instructor)
Class Participation... 5%
Class attendance.. 5%
Quiz I .. 5%
Quiz II .. 5%
Quiz III 10%
Final Exam . 40%
CESt1021 Civics and Ethical Studies 5

58
Course Title Civics and Ethical Studies
Course Code CESt1021
Module Name/Code Civics and Ethical Studies / CESt-M1023
Lecturer Staff of History department
Student workload per 48hrs lecture, 32 hrs tutorial and 48 hrs home study
semester
Course Objectives The objective of this module is to develop democratic and ethical behavior
of students. It also enables the students to learn about federalism and
government structures
Meaning and purpose of Civic and Ethics; Survey of history of Citizenship in
Course Description general and citizenship in Ethiopian context in particular; Origin and evolution of
constitutional practices, the state, citizenship and government; The history and
practice of democratic governance in the world with specific attention to Africa;
Meaning and nature of fundamental human rights in the Federal Democratic;
Republic of Ethiopia (FDRE) Skill-building on mechanisms for democratization
and management, and contemporary global issues
Civics and Ethics for Professionals
1.1 Conceptualizing Citizenship and Morality 1.2 Reference
Week one
Civics and Ethics: meaning pages
1.3 Citizenship and Morality
1.4 Definition; Why Civics and Ethics?
1.5 Some common features of Citizenship and Reference
Week two
Morality pages
1.6 Levels of Civic and Moral, Awareness
1.7 Profession and Professional Ethics in
Ethiopia
Week three 1.8 What is profession; and who are
professionals?
Quiz I
Course Contents
1.9 How did profession originate?
1.10 Distinguishing Features of profession
1.11 Conceptualizing professional Ethics Reference
Week four
1.12 Profession and professional ethics in pages
Ethiopia
Assignment I
Rights and Duties of Citizens and State Reference
Week five 2.1 Modes of Acquiring and Losing Citizenship
pages
2.2 Modes of Acquisition;
2.3 Citizenship in General
2.4 Acquisition and Loss of Citizenship in Reference
Week six
Ethiopia pages
Assignment II
2.5 Rights and Responsibilities of Citizens and Reference
Week seven
State pages

59
2.6 Rights of Citizens; Responsibilities of
Citizens
2.7 Rights and Responsibilities of state
Quiz II
Society, State and Government in Ethiopia Reference
Week eight
3.1 Perspectives on, state and government pages
Reference
Week nine 3.3 The Concept of State
pages
3.2 Society, The Concept of Society Reference
Week ten
3.4 The state, government and society in Ethiopia pages
3.5 The State and Society of Ethiopia, Reference
Week eleven
Quiz III pages
3.6 State, Society and Government: Comparing
Reference
Week twelve the Ideological basis of the four Constitutions
pages
under the three regimes
Democracy Governance in Ethiopia
4.1 Foundations and Challenges of Democracy
Week and Good Governance in Ethiopia Reference
thirteen 4.2 Concepts of democracy and Good pages
Governance
4.3 Foundations of Democracy in Ethiopia
4.4 Assessment of Civic Culture and Political
Spectrum in Ethiopia
Week
4.5 Acceptance of the Basic Democratic Reference
fourteen Principles in Ethiopia under the Four pages
Constitutions
Assignment III
1. Development Public Service and
Environmental Ethics in Ethiopia
5.1 Development from Ethiopian Perspective
Week fifteen 5.2 Environmental Ethics and its Challenges in Reference
Ethiopia pages
5.3 Public Service in Ethiopia Rights and
obligations in Development,
5.4 Public Service and Environment
Week
Final Exam (40%)
sixteen
Pre-requisites None
Semester 1st
Assessment/Evaluation Continuous assessment
Individual project with presentation... 10% (on topics to be selected by the students)

60
& Group project with presentation 20% (to be assigned by the instructor)
Class Participation... 5%
Grading System Class attendance.. 5%
Quiz I .. 5%
Quiz II .. 5%
Quiz III 10%
Final Exam . 40%
Attendance is required for satisfactory performance. After two unexcused absences, your
grade will be lowered by 2% for each additional unexcused absence. Examinations will
consist of questions drawn from required readings, lecture material, and class discussions.
When an exam is missed because of an unavoidable and verifiable emergency, a make-up
exam will be given. You are expected to contact the instructor in advance if possible. You
must notify the instructor of the emergency before the next scheduled class period.
Course Policy All acts of dishonesty in any work constitute academic misconduct. This includes but is not
limited to, cheating, plagiarism, fabrication of information, misrepresentations, and abetting
of any of the above. Any academic misconduct is treated in accordance with the Academic
Misconduct Policy of the University. Students should refer to the Universitys academic
misconduct policy. Students are expected to strictly observe the rule and regulation of the
University. Any act of dishonesty in any work constitutes academic misconduct.
Morality and Citizenship (Cassell Education) by John Beck, Cassell (July
1998)
References Managing Civic and Community Engagement by David Watson, Open
University Press; 1 edition (April 2007)
Teaching Democracy: Unity and Diversity in Public Life (Multicultural
Education, 14) by Walter C. Parker, Teachers College Press (November
2002)
Name Signature Date
_____________________ ____________ ____________

Course Owner
Approval ____________________ ____________ ____________
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Director/Dean

61
Module Name General Engineering
Module Code Geng-M1033
Module 18
Weight/ECTS
The objective of this module is to introduce students to the basic
Module objectives engineering skills; the concepts & applications of Technology and
Engineering at the basic level in all disciplines of their department and to
equip them with computer application and programming so that they will
apply throughout the courses they will face.
Module competency After the completion of this module, students will gain the ability to
differentiate the technology and engineering knowledge for the choice of
the prospective programs among the technology and engineering
programs in the Institute of Technology.
Module Description This module comprised of the courses such as Introduction to Engineering
Profession to make grasp the basic coverage of different engineering and
technology programs; Engineering Drawing to give students the basics of
drawing; Introduction to Computer Basics and Programming to give the
students the basics of computer and programming concept and Engineering
Mechanics which provides the students the basic engineering concepts.
Teaching methods Lectures, Assignments will be given at the end of each chapter and class
work, homework, group works will be administered whenever applicable
Continuous assessment -------------50%
Quiz 1 5%
Assessment Quiz 2 10%
techniques Quiz 3 .5%
Assignment 1......15%
Assignment 2 15%
Final examination 50%
Introduction to Engineering Profession
Geng 1031 3
Meng 1032 Engineering Drawing 5
Introduction to Computer Basics and
Cseg1033 5
Programming
Ceng1034 Engineering Mechanics 5

62
Course Title Introduction to Engineering Profession
Course Code Geng 1031
Module Name/Code Geng-M1033
Lecturer Staff of Technology Institute
Student workload per 32 hrs lecture and 48 hrs home study
semester
The course aims to introduce students to the principles and applications
Course Objectives of Technology and Engineering at the basic level in all disciplines of the
Institute of Technology.
Students are expected to have an understanding of the diversity in
techniques offered which is to be treated in the workshop practice
State-of-the-art of information on Technology and Engineering against
Course Description the historical background and related to the specific conditions in
Ethiopia. Importance of Science, Technology and Engineering for the
development and welfare of the people.
Basics of Chemical Engineering Program Reference
Week one
pages
Basics of Chemical Engineering Program Reference
Week two
pages
Week three Basics of Civil Engineering
Basics of Civil Engineering Reference
Week four
pages
Basics of Electrical and Computer Reference
Week five
Engineering pages
Basics of Electrical and electronics Reference
Week six
Engineering pages
Basics of Food Technology & Process Reference
Course Contents Week seven
Engineering pages
Basics of Food Technology & Process Reference
Week eight
Engineering pages
Reference
Week nine Basics of Mechanical Engineering
pages
Reference
Week ten Basics of Mechanical Engineering
pages
Basics of Water Resource/Supply & Reference
Week eleven
Engineering pages
Basics of Water Resource/Supply & Reference
Week twelve
Engineering pages
Week Reference
Basics of Soil and Water Engineering
thirteen pages
Week Basics of Soil and Water Engineering Reference

63
fourteen pages
Reference
Week fifteen Basics of Environmental Engineering
pages
Week
Final Exam (50%)
sixteen
Pre-requisites None
Semester 1st
Status of Course Core
Assessment/Evaluation Continuous assessment -------------50%
& Quiz 1 5%
Grading System Quiz 2 10%
Quiz 3 .5%
Assignment 2 15%
Final examination 50%
Any act of dishonesty in any work constitutes academic misconduct in general.
Particularly, student is strongly encouraged to collaborate with one another in
studying the textbook, the lecture material and laboratory activities. They are
Course Policy not, however, permitted to collaborate during exams, which results in
serious penalty. Class attendance is mandatory. A student will be
refused to sit for exam if absent for more than 15% of the allocated time
of the course.
Each student must complete all the continuous assessments and write the
final examination in order to complete the course.
References Landis and Raymond B. (2001). Studying Engineering (2nd Ed.):
Engineering field-specific materials. Discovery Press, Burbank, CA.
_____________________ ____________ ____________

Course Owner
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64
Course Title Engineering Drawing
Course Code Meng 1032
Lecturer Staff of Mechanical Engineering department
semester
The objectives this course are to:
Course Objectives Mention different types of projection techniques
Know how to sketch multi view drawing of any given pictorials drawing
Explain how to sketch pictorials drawings a given multi view drawings
Sketching auxiliary and sectional views of as a supplement of multi view
drawings
Introduction about the course, theory of projection, system of projection
Course Description in the Multi view Drawing, projection lines Comparisons between multi
view and pictorial drawings, primary and secondary auxiliary views and
sectional views will be considered.
Introduction: History of technical drawing Reference
Week one
and objective of the course pages
Introduction: History of technical drawing Reference
Week two
and objective of the course pages
Theory of projections: Types and
Week three
classification of projections
Theory of projections: Types and Reference
Week four
classification of projections pages
Multi view drawings: system of projection,
Reference
Week five Choice of views laying out of views, pages
Course Contents Projection lines, planer and non
Multi view drawings: system of projection,
Reference
Week six Choice of views laying out of views, pages
Projection lines, planer and non
Pictorial Drawings: Comparisons between Reference
Week seven
multi views and pictorial drawings pages
Pictorial Drawings: Comparisons between Reference
Week eight
multi views and pictorial drawings pages
Auxiliary views: primary and secondary Reference
Week nine
Auxiliary views pages
Auxiliary views: primary and secondary Reference
Week ten
Auxiliary views pages
Week eleven Sectional views : Making sectional drawings Reference

65
pages
Sectional views : Making sectional drawings Reference
Week twelve
pages
Week Intersection and Development: Line of Reference
thirteen intersection between two prisms pages
Week Intersection and Development: Line of Reference
fourteen intersection between two prisms pages
Intersection and Development: Line of Reference
Week fifteen
intersection between two prisms pages
Week
Final Exam (50%)
sixteen
Pre-requisites None
Semester 1st
Assessment/Evaluation Continuous assessments-------------50%
& Quiz 1 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Policy Any act of dishonesty in any work constitutes academic misconduct in general.
studying the textbook, the lecture material and laboratory activities. They are
not, however, permitted to collaborate during exams, which results in
serious penalty. Class attendance is mandatory. A student will be
refused to sit for exam if absent for more than 15% of the allocated time
of the course.
Each student must complete all the continuous assessments and write the
final examination in order to complete the course.
References Arthur, W.J. (2008). Engineering workshop practice: a practical work
on engineering workshop tools, machines, materials and equipment,
engineering manufacturing processes and machining operations. Caxton
Pub. Co.
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Course Owner
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66
Course Title Introduction to Computer Basics and Programming
Course Code Cseg1033
Lecturer Staff of Computer Science or Computer and Electrical Engineering
Student workload per 32 hrs lecture, 48 hrs Laboratory and 48 hrs home study
semester
To make students be able to:
Course Objectives Name the major components and functions of personal computers
(Hardware: I/O devices ,CPU, Memory; Software: System software,
Application software)
Handle files (Create Director/Dean y, Copy, delete , save, move, change
drive, display file name , rename ) using windows and DOS
Explain number systems(binary, octal, hexadecimal) and the corresponding
arithmetics
Design computer software to solve problems following problem solving and
software development cycle
Developmental history of computers, Major hardware components and
Course Description peripheral devices , File handling with DOS and windows, Basic
programming Structures.
Developmental history of computers, Major hardware components and
peripheral devices , File handling with DOS and windows,
Week one Reference pages
1. Introduction to computer: History of
Week two Reference pages
computer and computing facility
Week three 2.Basics to hardware components: Type;
Classification; Purpose of different hardware Reference pages
Week four
components
Week five
Week six 3.Basics to software: Type; Classification; Reference pages
Week seven Purpose of different software packages
Course Contents
Week eight Basics to computer programming:
Week nine Problem specification
Reference pages
Algorithmic representation of problems
Week ten Determining of the program structure
Flow diagram structure
Week eleven Pseudo codes
Writing a generalized programming code Reference pages
Week twelve Types and characteristics of programming
package
Week Reference pages
thirteen
Application of programming in solving

67
Week Engineering problems: Using C++, Visual
fourteen Basics, MATLAB, EXCEL, and other
Week fifteen programming package
Week
Final Exam (35%)
sixteen
Pre-requisites None
Semester 2nd
Teaching & Learning Lectures, Assignments, homework and group works will be given at the end
Methods of each chapter and laboratory practical will be administered whenever
applicable
& Quiz 1 5%
Grading System Lab report (at least 5 lab reports)20%
Quiz 2 .5%
Assignment 1 10%
Laboratory practical exam..25%
Final exam---- --------------------------35%
Course Policy Any act of dishonesty in any work constitutes academic misconduct in general.
studying the textbook, the lecture material and laboratory activities. They are not,
however, permitted to collaborate during exams, which results in serious
penalty. Laboratory materials (hardware, software and other accessories)
must be handled with exceptional care, and failure to do so may result in
severe penalty. Lab attendance is mandatory. Students must attend a lab in
order to get credit for it. Each student must write the final examination in
order to complete the course.
References Dida Midekso. (1994). Introduction to Computer Science. Addis Ababa
printing press.
C++: An Introduction to Computing, 2nd edition (Adams, Leestma, and
Nyhoff; Prentice-Hall, 1998)
Halterman, Richard. Fundamentals of Programming and Software Design in
Java. 2001.
Thinking in C++, 4th Edition (Sunil K. Pandey GTBP1, NewDelhi)
C++ How to program, Fifth Edition (By H. M. Deitel - Deitel & Associates,
Inc., P. J. Deitel - Deitel & Associates,)
Java How to program, sixth Edition (By H. M. Deitel - Deitel & Associates,
Inc., P. J. Deitel - Deitel & Associates,)
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Course Owner
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68
Course Title Engineering Mechanics
Course Code Ceng1034
Lecturer Staff of Civil /Chemical/Mechanical Engineering
Student workload per 48 hrs lecture, 32hrs tutorial and 48 hrs home study
semester
This course is designed to accomplish the following objectives:
Course Objectives To describe how physical bodies interact with their surrounding and attain
a state of rest
To know how to isolate a structure or part of it and show the forces acting
on it
To apply the principles of force systems for analyzing of structures
Interpret the concept of c.g, c.m and centroid as applied to distributed
forces
To explain section properties of members of a structure which are
measures of stiffness
To state the nature of friction and quantify it
Basics of Statics, Introduction, Basic Concepts in Mechanics, Scalars and
Course Description Vectors, Newtons Laws, Free Body Diagram , Force systems, Distributed
forces Analysis of structures , Equilibrium, Trusses, Plane Trusses,
Method of Joints, Method of Section , moments of inertia, Types of
Friction
1. Basics of Statics: Introduction Basic
Concepts in Mechanics, Scalars and Vector Reference
Week one
quantities, Newtons Laws, Free Body pages
Diagram
1. Basics of Statics: Introduction Basic
Concepts in Mechanics, Scalars and Vector Reference
Week two
quantities, Newtons Laws, Free Body pages
Diagram
Course Contents 2. Force systems: Introduction, Coplanar
Force Systems (2-D), Resolution of a Force
Moment , Couple & Force-Couple systems,
Week three
Resultants, Non-Coplanar Force Systems (3-
D), Resolution of a Force Moment, Couple
& Force-Couple systems, Resultants
2. Force systems: Introduction, Coplanar
Reference
Week four Moment , Couple & Force-Couple systems, pages
Resultants, Non-Coplanar Force Systems (3-

69
2. Force systems: Introduction, Coplanar
Moment , Couple & Force-Couple systems, Reference
Week five
Resultants, Non-Coplanar Force Systems (3- pages
3. Equilibrium: Introduction, Equilibrium in
Reference
Week six Two-Dimensions, Equilibrium in Three- pages
Dimensions
3. Equilibrium: Introduction, Equilibrium in
Reference
Week seven Two-Dimensions, Equilibrium in Three-
pages
Dimensions
4. Analysis of structures: Introduction,
Trusses and Plane Trusses, Method of Joints
Reference
Week eight and Method of Sections, Pin-ended Multi-
pages
Force Structures, Frames, Simple Machines
(optional)
4. Analysis of structures: Introduction,
Trusses and Plane Trusses, Method of Joints
Reference
Week nine and Method of Sections, Pin-ended Multi- pages
Force Structures, Frames, Simple Machines
(optional)
5. Distributed forces: Introduction, Center
of Gravity, Center of Mass & Centroid, Reference
Week ten
Composite bodies, Theorem of Pappus pages
(optional), Beams-External effects (optional)
5. Distributed forces: Introduction, Center
of Gravity, Center of Mass & Centroid, Reference
Week eleven
Composite bodies, Theorem of Pappus pages
(optional), Beams-External effects (optional)
6. Area moments of inertia: Introduction,
Reference
Week twelve Composite Areas, Product of Inertia,
pages
Transfer of Axes,Rotation of Axes (optional)
6. Area moments of inertia: Introduction,
Week Reference
Composite Areas, Product of Inertia,
thirteen pages
Transfer of Axes, Rotation of Axes (optional)
Week 7. Friction (optional): Introduction, Types Reference
fourteen of Friction; Dry Friction pages
7. Friction (optional): Introduction, Types Reference
Week fifteen
of Friction; Dry Friction pages
Week
Final Exam (50%)
sixteen
Pre-requisites None
Semester 1st

70
& Quiz 1 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Attendance: It is compulsory to come to class on time and every time. If you are
going to miss more than 15% of the allocated class time during the term, you
should not take this course.
Course Policy Assignments: you must do your assignment on time. No late assignment will be
accepted.
Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If you
miss the class or, are late to class, you will miss the quiz or test. No makeup tests
or quizzes will be given.
someone else. The only way to learn the course is to do the work yourself.
sunglasses, or talk about personal problems during lecture. Please be sure to
turn off your cell phones before class and exam sessions.
References Rao,C.L., Lakshminarasimhan, J., Sivakumar, S.M. and Sethuraman, R(2004).
Engineering Mechanics: Statics and Dynamics. PHI Learning Pvt. Ltd, pp260.
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Course Owner
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71
Module Name Reasoning Skills
Module Code Phil-M1043
Module 3
Weight/ECTS
The objective of this module is to offer higher-level education and equip
Module objectives students with efficient reasoning and analysis skills
Module competency This module emphasize on major concepts and ideas of logic to enable
students to draw sound arguments in convincing others as well as to be
convinced by others whenever they involve in argument process.
Module Description The definition of logic, meaning of arguments, types of argument, art of
argument, the role of language in logic and argument process, common
reasoning
defects in argument fall, categorical syllogism, propositions, and
symbolic logic
Assessment Continuous assessments-------------50%
techniques Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Reasoning Skills
Phil1041 3

72
Course Title Reasoning Skills
Course Code Phil1041
Module Name/Code Phil-M1043
Lecturer Staff of History Department
semester
This course emphasize on major concepts and ideas of logic to enable
Course Objectives students to draw sound arguments in convincing others as well as to be
convinced by others whenever they involve in argument process.
The definition of logic, meaning of arguments, types of argument, art of
Course Description argument, the role of language in logic and argument process, common
reasoning
defects in argument fallacies, categorical syllogism, propositions, and
symbolic logic
1. Basics of Statics: Introduction Basic Concepts
in Mechanics, Scalars and Vector quantities,
Newtons Laws, Free Body Diagram1.
Reference
Week one Introduction and Definition of logic
pages
Meaning of arguments,
Types of argument,
Art of argument,
1. Introduction and Definition of logic
Meaning of arguments, Reference
Week two
Types of argument, pages
Art of argument,
1. Introduction and Definition of logic
Meaning of arguments,
Week three
Types of argument,
Course Contents
Art of argument,
Logic:
Deductive validity
Reference
Week four The principle of Charity
pages
Truth
Conditional propositions , deductive soundness
Logic:
Deductive validity
The principle of Charity Reference
Week five
Truth pages
Conditional propositions ,
deductive soundness
Logic:
Deductive validity Reference
Week six
The principle of Charity pages
Truth

73
deductive soundness
Logic:
Deductive validity
The principle of Charity Reference
Week seven
Truth pages
deductive soundness
Logic:
Inductive force
Inductive soundness
Probability in the premises Reference
Week eight
Arguments with multiple probabilistic Premises pages
Conditional probability in conclusion
Evidence
Inductive inferences
Logic:
Inductive force
Inductive soundness
Week nine
Evidence
Logic:
Inductive force
Inductive soundness
Week ten
Evidence
4. The role of language in logic and argument Reference
Week eleven
process pages
Reference
Week twelve
pages
5. Common reasoning defects in argument Reference
Week thirteen
fallacies pages
6. Categorical syllogism, propositions, and Reference
Week fourteen
symbolic log pages
6. Categorical syllogism, propositions, and Reference
Week fifteen
symbolic log pages
Week sixteen Final Exam (40%)
Pre-requisites None
Semester 2nd
Teaching & Learning Lectures, Assignments will be given at the end of each chapter and class work,
Methods homework, group works will be administered whenever applicable

74
methods Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Attendance: It is compulsory come to class on time and every time. If you are
going to miss more than three classes during the term, you should not take this
course.
accepted.
Tests/Quizzes: you will have short quizzes and tests almost every class session. If
someone else.
sunglasses, or talk about personal problems. Please be sure to turn off pagers and
cell phones before class and exam sessions.
Reading, Thinking, and Reasoning Skills Program (Sunshine) by Don Barnes,
Arlene Burgdorf, L. Stanley Wenck, Steck- Vaughn Company (June 1979)
References Critical Thinking: Level F : Reading, Thinking, and Reasoning Skills (Critical
Thinking (Steck-Vaughn) by Donald L. Barnes, Arlene Burgdorf, L. Stanley
Wenck, Steck-Vaughn (March 1993)
Reasoning Skills Success by Learning Express Editors, Learning Express, LLC; 1
edition (January 1998)
Reasoning Skills Success by Learning Express Editors, Learning Express, LLC; 1
edition (January 1998)
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean /Dean

75
Module Name Applied Mathematics
Module Code Math-M1053
Module 10
Weight/ECTS
To equip students with basic mathematical techniques of calculus and vector
Module objectives algebra and help them to develop skill build-up in mathematical analysis for
solving engineering problems. These courses should specially be based on
real basic examples from food technology and food process engineering
On completion of the course the students will be able to:
understand the basic ideas of vector algebra,
understand matrix algebra,
determine the determinants,
determine linear independence of vectors,
Module competency
apply scalar and vector products,
write equations of lines and planes,
determine direction angles and direction cosines of a vector,
apply the basic techniques of matrix algebra,
determine inverse of a matrix,
apply elementary row operations,
solve systems of linear equations,
understand the concepts of limit and continuity
evaluate derivatives,apply derivatives,
understand the concepts of integration,
evaluate integrals, apply integrals,
Module Description This module comprised of two courses: Applied Mathematics-I and II. Both
courses will cover several aspects which used in the Technology and
Engineering cources.
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Math1051 Applied Mathematics I 5
Math 1052 Applied Mathematics II 5

76
Course Title Applied Mathematics I
Course Code Math1051
Module Name/Code Math-M1053
Lecturer Staff of Mathematics Department
semester
To equip students with basic mathematical techniques of calculus and vector
Course Objectives algebra and help them develop skill build-up in mathematical analysis for
solving engineering problems.
Introduction to complex algebra. Vectors, basis and transformations. Matrix
Course Description algebra. Solutions of linear systems, inverse and determinants. Eigenvalues and
eigenvectors. Geometric transformations through the following basics:
Application of integrals
Integration
Derivatives and application of derivatives
Limit and continuity
Matrices and determinants
Vectors and vector spaces
Reference
Week one
pages
Reference
Week two
pages
Week three
Reference
Week four
pages
Reference
Week five
pages
Reference
Week six
pages
Reference
Course Contents Week seven
pages
Reference
Week eight
pages
Reference
Week nine
pages
Reference
Week ten
pages
Reference
Week eleven
pages
Reference
Week twelve
pages
Week Reference
thirteen pages
Week Reference

77
fourteen pages
Reference
Week fifteen
pages
Week
Final Exam (50%)
sixteen
Pre-requisites None
Semester 2nd
Teaching & Learning Lectures, Assignments will be given at the end of each chapter and class work,
Methods homework, group works will be administered whenever applicable
& Quiz 1 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Policy Attendance: It is compulsory to come to class on time and every time. If you are
accepted.
sunglasses, or talk about personal problems during lecture. Please be sure to turn
off your cell phones before class and exam sessions.
Literature Textbooks
R. Ellis, 2001, Calculus with analytic geometry, Mcwell Press
Harvey green span, 2000, Calculus with analytic geometry
Reference
Harvey green span, 2001, An introduction to applied mathematics, Mcwell Press
3rd ed.
Mahan, G.D. (2001). Applied Mathematics. Springer. pp368
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
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Director/Dean

78
Course Title Applied Mathematics II
Module Name/Code Math-M1053
Lecturer Staff of Mathematics Department
semester
To equip students with basic mathematical techniques of calculus and
Course Objectives vector algebra and help them develop skill build-up in
mathematical analysis for solving engineering problems.
Ordinary differential equations (ODEs) and systems of ODEs using
Course Description Matlab as a computational support tool. Linear ODEs and systems of
linear ODEs. Nonlinear ODEs using substitution and Laplace
transforms. Phase-plane analysis. Introduction to numerical methods
Reference
Week one
pages
Reference
Week two
pages
Week three
Reference
Week four
pages
Reference
Week five
pages
Reference
Week six
pages
Reference
Week seven
pages
Course Contents Reference
Week eight
pages
Reference
Week nine
pages
Reference
Week ten
pages
Reference
Week eleven
pages
Reference
Week twelve
pages
Week Reference
thirteen pages
Week Reference
fourteen pages
Reference
Week fifteen
pages
Week Final Exam (50%)

79
sixteen
Pre-requisites None
Semester 2nd
Continuous assessments-------------50%
Quiz 1 5%
Assessment/Evaluation Quiz 2 5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Attendance: It is compulsory to come to class on time and every time. If you
are going to miss more than 15% of the allocated class time during the term,
you should not take this course.
accepted.
Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If
Literature Textbooks
R. Ellis, 2001, Calculus with analytic geometry, Mcwell Press
Harvey green span, 2000, Calculus with analytic geometry
Reference
Harvey green span, 2001, An introduction to applied mathematics,
Mcwell Press 3rd ed.
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean

80
Module Name Basic Chemistry for Food Processing
Module Code Ftpe-M1063
Module 10
Weight/ECTS
The objectives of this module are the followings:
Module objectives Gain perspectives on the industrial applications of organic compounds
Understand the basic principles of organic chemistry in food processing
State the reactions and synthesis of organic chemistry
Gain perspectives on the industrial application of organic molecules and
use of organic chemistry to develop food engineering solutions
Apply the practical knowledge in food chemistry, analysis, food
biochemistry etc
Module competency At the end of this module accomplition students will be able to:
Understand the basic principles of organic chemistry in food processing
biochemistry etc
Module Description This module comprised of two courses: Organic Chemistry and
Quantitative Analytical Chemistry. Organic Chemistry is dealing with the basics
of chemistry of organic food chemicals such as: flavoring compounds, ---etc
which are the basics for food chemistry. While Quantitative Analytical Chemistry
deals with the quantitative and qualitative analysis aspects of food analytes which
are the basics for food analysis and even food chemistry.
Teaching methods Lectures, Assignments, homework and group works will be given at the
end of each chapter and laboratory practical will be administered whenever
applicable
Lab report (at least 5 lab reports)20%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Organic Chemistry
Chem1061 5
Analytical Chemistry
Chem1062 5

81
Course Title Organic Chemistry
Course Code Chem1061
Module Name/Code Ftpe-M1063
Lecturer Staff of Chemistry Department
Student workload per 32 hrs lecture, 48hrs laboratory work and 48 hrs home study
semester
At the end of this course students will be able to:
Course Objectives Understand the basic principles of organic chemistry in food processing
biochemistry etc
In this course the Chemical bonding Structures and Nomenclatures of
Course Description organic molecules will be introduced. Functional groups,
stereochemistry, and reactions will also be emphasized. Naturally
occurring organic molecules will be overviewed.
1. Introduction to organic chemistry Reference
Week one
pages
Week two 2.Chemical bonding and their models Reference
Week three pages
3.Orbital and Bonding Reference
Week four
pages
4.Classification of Organic compounds, Reference
Week five
Functionality and nomenclature pages
Week six 5.Introduction to organic reaction: Basics and Reference
Course Contents Week seven Acidity pages
Week eight 6.Stereochemistry Reference
Week nine pages
Week ten 7.Structural Determination of Organic Reference
Week eleven compounds using Spectroscopy pages
Week twelve 8.Overview of Organic reactions Reference
Week
pages
thirteen
Week 9.Naturally occurring organic molecules Reference
fourteen (Biological Molecules) pages
Week fifteen
Week
Final Exam (40%)
sixteen
Pre-requisites None
Semester 2nd

82
Teaching & Learning Lectures, Assignments, homework and group works will be given at the
Methods end of each chapter and laboratory practical will be administered
whenever applicable
& Grading System Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Course Policy Attendance: It is compulsory to come to class on time and every time. If you
are going to miss more than 15% of the allocated class time during the term,
you should not take this course.
Laboratory: Laboratory practical must be attended 100% by each students.
Assignments: you must do your assignment on time. No late assignment will
be accepted.
Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If
you miss the class or, are late to class, you will miss the quiz or test. No
makeup tests or quizzes will be given.
References Klein, D. R. (2008), Organic Chemistry I as a Second Language:
Translating the
Basic Concepts, Wiley & Sons,
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean

83
Course Title Analytical Chemistry
Course Code Chem1062
Lecturer Staff of Chemistry Department
Student workload per 32 hrs lecture, 48hrs laboratory work and 48 hrs home study
semester
This course is designed give the students the following aspects:
Course Objectives To equips students with a theoretical and practical knowledge of applied
analytical chemistry
To understand the fundamentals of analytical chemistry and the state of the
art in the instrumental analysis sector
To learn and apply the basic principles of dilution, concentration with
molarities, normality and molality, titration applied to foods analysis
To apply their knowledge about buffer preparation and determination of
their acidity and basicity of a food samples.
To apply laboratory skills for performing a range of chemical and samples
of solutions analyses of food components
The students will understand the methods of analytical chemistry
The students will be able to make uses of analytical methods to identify
and determine the concentration of chemicals in solution and from natural
materials
Theory
Introduction to quantitative chemical analysis
Introduction to major techniques of quantitative analysis
Quantitative treatments of analytical data: Statistical concepts and tests
Gravimetric analysis
Volumetric analysis
Course Description Precipitation titrations
Complex- formation titrations
Redox equilibria and Redox titrations
Introduction to Instrumental methods of Chemical Analysis-general
concepts and definition only
Practical
Introduction to quantitative analysis: common techniques (mass
measurement and volume measurement).
Selected experiments on gravimetric determination.
Selected experiments on acid-base titrations
Selected experiments on precipitation titrations
Selected experiments on complexometric titrations
Selected experiments on redox titrations

84
Potentiometric titrations
1. Introduction to quantitative chemical Reference
Week one
analysis pages
2. Introduction to major techniques of
Week two
quantitative analysis
Week three 3.Quantitative treatments of analytical data: Reference
Week four Statistical concepts and tests pages
Week five 4. Gravimetric analysis
Week six
Week seven 5.Volumetric analysis
Course Contents Week eight
Week nine 6.Precipitation titrations
Week ten 7.Complex- formation titrations
Week eleven
Week twelve 8. Redox equilibria and Redox titrations
Week
thirteen
Week 9.Introduction to Instrumental methods of
fourteen Chemical Analysis-general concepts and
Week fifteen definition only
Week
Final Exam (35%)
sixteen
Pre-requisites None
Semester 2nd
Methods end of each chapter and laboratory practical will be administered whenever
applicable
& Grading System Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
accepted.

85
References Skoog D. A., West,D. M., Holler F. J. and Crouch S. R (2003).
Fundamentals of
Analytical Chemistry.
Danzer K. (2006). Analytical Chemistry: theoretical and Metrological
Fundamentals. Spring publisher.
Patnaik P. (2004). Deans Analytical Chemistry Handbook. 2 nd edition.
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean

86
Module Name Food Chemistry & Analysis
Module Category Core/Compulsory
Module 10
Weight/ECTS
This module is designed to equip with the following analytical and
Module objectives instrumentation aspects:
To make understand the chemical and structural properties of food
components
To know chemical structure, reaction, stability, functionality, analysis
and technology in food production
To make grasp the different methods and respective steps of food
analysis, the analysis of the collected data and on reporting of results.
Gain basic knowledge of methods of food and related analysis,
instrumentation and laboratory techniques for measuring the chemical
composition of raw and value-added products of raw and processed
foods.
To expose students to practical skills on different methods and respective
steps of solution preparation, the analysis titration and dilution of
samples of chemicals.
After accomplishing of this module the student be able:
to apply the knowledge gained from the chemical structure and their
reactivity & mutual influences to food constituents in the food sector
Module competency to apply the knowledge of food components chemical structure,
reaction, stability, functionality, analysis and technology in food
production
To apply practical skills on different methods and respective steps of
food analysis, the analysis of the collected data and on reporting of
results.
To apply the knowledge methods of analysis, instrumentation and
laboratory techniques for measuring the chemical composition of raw
and value-added products of raw and processed foods.
To apply practical skills on different methods and respective steps of
solution preparation, the analysis titration and dilution of samples of
chemicals.
apply their knowledge about food constituents and characteristics
important in quality control and research laboratories
This module comprised of two courses: Food Chemistry and Food
Analysis. Food chemistry focused basically on the study of food
chemicals (what is in a food), their interactions (chemical reactions,
Module Description changes during processing, consumption, storage,---etc.). On the other
hand, Food Analysis basically deals with the sampling and techniques,
analysis for several analytes in the food, details of instrumentation (how
to work, principles,---etc.).

87
Teaching methods Lectures, Assignments, homework and group works will be given at the
end of each chapter and laboratory practical will be administered
whenever applicable
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Food Chemistry
Ftpe 2071 5
Food Analysis
Ftpe2072 5

88
Course Title Food Chemistry
Course Code Ftpe2071
Lecturer Staff of Food Technology and Process Engineering Department
Student workload per 48hrs lecture, 48hrs laboratory work and 32 hrs home study
semester
The objectives of this course are to accomplish the followings:
Course Objectives To identify the major components of food and master the procedures for
food analysis
To identify chemical changes that take place in fresh and processed foods
during storage.
To design and conduct experiments and interpret data pertaining to the
chemistry of food components
To apply the different chemistry concepts in food product development
The course covers the following aspects: Chemical and physical properties of
Course Description carbohydrates, proteins, lipids, vitamins and water, their composition and
bioavailability in foods. Functionalities of food and polysaccharides; definition of
pH, water activity and their role in the food preservation; chemical changes
occurring during food processing, preservation and storage. Nomenclature,
specificity, and regulation of enzymes, effects of food processing on
bioavailability of minerals, vitamins, enzymes, color and flavor, functions and
regulations of food additives.
1. Water: Physical Properties of Water and
Ice, Structure of the Water Molecule,
Sorption Phenomena, Types of Water,
Week one Freezing and Ice Structure, Water Activity Reference pages
and Food Spoilage, Water Activity and
Packaging, Water Binding of Meat, Water
Activity and Food Processing
2. Lipids: Shorthand Description of Fatty
Acids and Glycerides, Component Fatty
Course Contents
Acids, Component Glycerides,
Phospholipids, Unsaponifiables,
Autoxidation, Photooxidation ,Heated Fats
Week two Frying, Flavor Reversion, Reference pages
Hydrogenation, Esterification Physical
Properties, Fractionation, Cocoa Butter
and Confectionery, Fats, Emulsions and
Emulsifiers, Novel Oils and Fats, Fat
Replacers
3. Proteins: Introduction, Amino Acid
Week three
Composition, Protein Classification,

89
Protein Structure, Denaturation, Nonenzymic
Browning, Chemical Changes,
Functional Properties, Animal Proteins, Plant
Proteins
4. Carbohydrates: Introduction,
Monosaccharides, Related Compounds,
Week four Reference pages
ligosaccharides, Polysaccharides, Dietary
Fiber
4. Carbohydrates: Introduction,
Monosaccharides, Related Compounds,
Week five
ligosaccharides, Polysaccharides, Dietary
Fiber
5. Minerals: Introduction, Major Minerals,
Week six Trace Elements, Metal Uptake in Canned
Foods
6. Color : Introduction, color measurement
Week seven
systems , Food Colorants
7. Flavor: Introduction, Taste, Odor,
Week eight Description of Food Flavors, Astringency,
Flavor and Off-Flavor, Flavor of Some Foods
8.Texture: Introduction, Texture Profile,
Objective Measurement of Texture, Different
Week nine Types of Bodies, Application to Foods,
Textural Properties of Some Foods,
Microstructure, Water Activity and Texture
8.Texture: Introduction, Texture Profile,
Objective Measurement of Texture, Different
Week ten Types of Bodies, Application to Foods,
Textural Properties of Some Foods,
Microstructure, Water Activity and Texture
9.Vitamins: Introduction, Fat-Soluble
Week eleven Vitamins, Water-Soluble Vitamins, Vitamins
as Food Ingredients
10.Enzymes: Introduction, Nature and
Function, Hydrolases, Oxidoreductases,
Week twelve
Immobilized Enzymes
10.Enzymes: Introduction, Nature and

Week
thirteen
Function, Hydrolases, Oxidoreductases,
Immobilized Enzymes
11.Additives and Contaminants:
Week
Introduction, Intentional Additives,
fourteen
Incidental Additives or Contaminants
11.Additives and Contaminants:
Week fifteen Introduction, Intentional Additives,
Incidental Additives or Contaminants

90
Week
Final Exam (35%)
sixteen
Pre-requisites None
Semester 3nd
Teaching & Learning Lectures, Assignments, homework and group works will be given at the end of
Methods each chapter and laboratory practical will be administered whenever applicable
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
going to miss more than 15% of the allocated class time during the term, you should
accepted.
Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If you miss
the class or, are late to class, you will miss the quiz or test. No makeup tests or
quizzes will be given.
Cheating: you must do your own work and not copy and get answers from someone
else. The only way to learn the course is to do the work yourself.
Also, please do not chew gum, eat, listen to recorders or CD players, wear sunglasses,
or talk about personal problems during lecture. Please be sure to turn off your cell
phones before class and exam sessions.
References Text:- Fennema, O. R. (ed) 1996. Food Chemistry. Marcel Dekker, Inc. 3rd ed., New York,
USA.
Cloaltate, T.P., 2002. Food: The Chemistry of its components. The Royal Society of
Chemistry, Cambridge, England, 4th ed. UK.
Sikorski Z.E., 2002 (editor). Chemical and functional properties of food components. 2nd
edition. CRC Press.
References:-Beltz H.D., Grosch, W., Schieberie, D. 2004. Food Chemstry. Springer, 4th ed.
Berlin, Germany.
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean

91
Course Title Food Analysis
Lecturer Staff of Food Technology and Process Engineering Department
Student workload per 48hrs lecture, 48hrs laboratory work and 32 hrs home study
semester
This course is designed to:
Course Objectives learn and apply the basic principles of gravimetric, colorimetric,
titrimetric, chromatographic and spectrometric analyses as applied to
foods
apply their knowledge about food constituents and characteristics
important in quality control and research laboratories
apply laboratory skills for performing a range of chemical and microbial
analyses of food components
to make equip students with the skill of any food analysis to solve
problems, authenticate food quality, etc.
This course will introduction to food Analysis, Methods of analysis,
Course Description Instrumentation and laboratory techniques for measuring the chemical
composition of raw and value-added products of raw and processed foods,
Instrumental food analysis .
Chapter1. Sampling principles in food
analysis
1.1. Methods of sampling
1.2. Description of samples collected
1.3. Storage of samples Reference
Week one
1.4. Processing (drying, grinding and pages
chemical treatments) for analyte analysis
1.5. Review-proximate analysis (water,
Course Contents protein, lipids, ash, fiber total carbohydrate)
in foods
Chapter2. Introduction to
chromatography
2.1. Components in chromatography
2.2. Distribution and retention mechanisms
Reference
Week two 2.3. Capacity factor, selectivity factor, pages
resolution
2.4. Band broadening and separating
efficiency of a column
2.6. Nature of stationary and mobile phase

92
commonly used in chromatography
2.7. Qualitative and quantitative analysis by
chromatography
Chapter3. Planar chromatography
3.1. Paper chromatography
Theory, instrumentation and practice
Week three
3.2. Thin layer chromatography (TLC)
3.3. Electrophoresis
Chapter 4. High pressure liquid Reference
Week four
chromatography (HPLC) pages
Week five Chapter 5. Gas chromatography (GC)
Chapter6. Extraction
6.1. Liquid-liquid batch and continues
Week six extraction
6.2. Supercritical fluid extraction
6.3. Selected application in foods analysis
Chapter7. Selected application of
chromatography and electrophoresis
7.1. Fatty acid analysis
7.2. Amino acid analysis
Week seven
7.3. Proteins and enzymes qualitative
analysis
7.4. Vitamin analysis
7.5. Food flavors analysis
Chapter 8. Thermal methods of analysis
Week eight Differential scanning calorimetry (DSC) and
thermogravimetry (TG)
Chapter 9. Introduction to spectroscopic
methods of analysis
9.1. Electromagnetic spectrum
9.2. Electromagnetic radiation interaction
with matter
9.3. Absorption, emission and fluorescence
Week nine
of a radiation
9.4. Beer-Lamberts law and quantitative
analysis
9.5. Highlight on atomic and molecular
spectroscopy
9.6. Refraction and refractive index
Chapter 10. Uv-Visible spectrophotometer
and fluorescence
Week ten 10.1. Theory, instrumentation and practice
10.2. Selected applications: iron, phosphorus,
vitamin (-carotene, ascorbic acid) analysis
Week eleven Chapter 11. Flame photometer

93
11.1. Theory, instrumentation and practice
11.2. Sample dissolution techniques for
atomic spectroscopy
11.2. Application: Na and K level analysis in
foods
Chapter 12. Atomic absorption
spectroscopy
Week twelve 12.1. Theory, instrumentation and practice
12.2. Selected microelement analysis in
foods (Fe, Zn, Mg, Ca) (4 hrs)
Chapter 13. Highlight on molecular
spectroscopy
13.1. Infrared (IR) and Raman spectroscopy
Week
thirteen
13.2. Nuclear magnetic resonance
spectroscopy (NMR)
13.3. Mass spectroscopy (MS)
Week Chapter 14. X-ray diffraction
fourteen
Chapter 15. Highlight on electro-analytical
methods of analysis
15.1. Potentiometry
Week fifteen
15.2. Voltametry
15.3 Conductivity
Week
Final Exam (35%)
sixteen
Pre-requisites None
Semester 4th
Status of Course Core/Compulsory
Methods end of each chapter and laboratory practical will be administered
whenever applicable
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%

94
accepted.
References Text
Y. Pomeranz and C.E. Meloan (1994) Food analysis: theory and
practice. Chapman & Hall, New York, USA
Other references
D.A. Skoog, F. J. Holler and T. A. Nieman (1998) Principles of
instrumental analysis. Saunders College publishing, Chicago. 5th ed., USA
D.A. Skoog, D.M. West and F.J. Holler (1996) Fundamentals of
analytical chemistry. Saunders College publishing, New York, USA
G.W. Ewing (1987) Instrumental methods of chemical analysis. 3rd ed.,
McGraw-Hill international editions, New York, USA
C.D. West (1987) Essentials of quantitative analysis. McGraw-Hill Book,
New York, USA
G. W. Ewing (1990) Analytical instrumentation handbook. Marcel
Dekker, Inc., New York, USA
D.R. Osborne and P. Voogt (1978) The analysis of nutrients. Academic
Press, London, UK
J. Kenkel (1994) Analytical chemistry for technicians. 2nd ed., Lewis
Publishers,
London, UK
W. J. Hurst (2002) Methods of analysis for functional foods and
nutraceuticals, CRC Press, New York, USA
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean

95
B.Sc. in Food Technology and Process Engineering
Module Name Microbiology for Food Processing

Module Category Core
This module is intended to provide the learners with basic
Module objectives understandings of microorganisms characteristics, properties, growth,
and their survival requirement. The module helps the students to
Identify microbial food spoilages and practice microbial food safety,
identify major sources of microbial contamination and apply the basic
knowledge of microbiology to food preservation
After a successful completion of the course, the student will be able to:
Paves the way for the student to apply basic microbiology or involve in
alternative scientific, teaching or business streams
Identify microbial food spoilages and practice microbial food safety,
identify major sources of microbial contamination
Module competency Get an introductory knowledge about general microbiology
Understand the concepts of microorganisms used for different food
processing, fermentation in industry.
State and discuss the applications of microorganisms related to
traditional and nontraditional food products
The module deals with the basic concepts of microbial survival

characteristics, the requirements, factors and conditions under which
they grow, pose problem and adapt to the conditions, destruction
Module Description methods, how the microorganisms are destroyed and what methods to
use for their survival or destruction. The module also deals with the
spoilage and pathogenic microorganisms in food and food systems. It
explains how to keep foods safe microbiologically and gives
understanding of the food processing and preservation methods for
microbiologically safe food products.
Teaching methods Lectures, Assignments, homework and group works will be given at
the end of each chapter and laboratory practical will be administered
whenever applicable
Quiz 1 5%
Assessment techniques Lab report (at least 5 lab reports)20%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Biol 2081 General Microbiology 5
Ftpe2082 Food Microbiology 5

96
B.Sc in Food Technology and Process Engineering
Course Title General Microbiology

Course Code Biol 2081
Module Name/Code Microbiology for Food Processing/Ftpe-M2081
Student workload per 2l, 3Lb
semester
After a successful completion of the course, the student will be
able to:
Paves the way for the student to apply basic microbiology or
Course Objectives involve in alternative scientific, teaching or business streams
Get an introductory knowledge about general microbiology
Understand the concepts of microorganisms used for different food
processing, fermentation in industry.
State and discuss the applications of microorganisms related to
traditional and nontraditional food products
Theory
Historical developments in microbiology
The method of microbiology
Taxonomy of microbes
General characteristics of Bacteria
Microbial Growth and their Nutrition
Bacterial metabolism
Course Description Viruses and Viroids
Some applications of microbiology
Pathogens
Practical
Basic laboratory and culture techniques
Bacterial morphology and staining
Biochemical activities of bacteria
Environmental factors affecting growth of microorganisms
Environment and Food Microbiology
Eucaryotic Microorganisms
Course Contents
Pre-requisites
Semester 3rd
Teaching & Learning Lectures, Assignments, homework and group works will be given
Methods at the end of each chapter and laboratory practical will be
administered whenever applicable

97
Quiz 1 5%
Assessment techniques Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Attendance: It is compulsory to come to class on time and every time. If
you are going to miss more than 15% of the allocated class time during
the term, you should not take this course.
Laboratory: Laboratory practical must be attended 100% by each
student.
Course policy
will be accepted.
Tests/Quizzes: you will have short quizzes and tests as deemed
necessary. If you miss the class or, are late to class, you will miss the
quiz or test. No makeup tests or quizzes will be given.
Cheating: you must do your own work and not copy and get answers
from someone else. The only way to learn the course is to do the work
yourself.
Also, please do not chew gum, eat, listen to recorders or CD players,
wear sunglasses, or talk about personal problems during lecture. Please
be sure to turn off your cell phones before class and exam sessions.
References Textbooks
Lansing, P. M., Harley, J. P. and Klein, D. A. 1999. Microbiology,
4th ed., McGraw-Hill Companies.
Jacquelyn, B. G. 2002. Microbiology: Principles and Explorations.
5th ed., John Wiley and Sons, Inc
Name Signature Date
_____________________ _________ ________

Approval Course Owner
____________________ __________ ________
____________________ __________ ________
Director/Dean

98
BSc in Food Technology and Process Engineering
Course Title Food Microbiology

Module Name/Code Microbiology for Food Processing/Ftpe-M2081
Student workload per 2l, 3Lb
semester
At the end of the course students are able to:
Course Objectives Identify microbial food spoilages and practice microbial food
safety
Identify major sources of microbial contamination
Apply the basic knowledge of microbiology to food preservation
Conduct food microbial analysis in the laboratory
Primary Sources of Microorganisms Found in Foods; Microbial
Course Description contamination of raw materials and food products; Intrinsic and
Extrinsic parameters of foods that affect microbial growth;
Microorganisms in Foods; Determining microorganisms
and/or their products in foods; Food Preservation and Some
Properties of Psychrophiles, Mesophiles, Thermophiles, and
Radiation-Resistant Bacteria; Indicators of microbial food safety
and quality, Principles of Quality Control, and Microbial Criteria;
Food-borne Diseases; Cleaning and disinfections.
1. Introduction
2. Microbial contamination of raw materials
3. Primary Sources of Microorganisms Found in Foods
Common Food borne Bacteria
Common Genera of Food borne Molds
Common Genera of Food borne Yeasts
4. Intrinsic and Extrinsic Parameters of Foods that Affect
Microbial Growth
Intrinsic Parameters,
Course Contents PH; Moisture Content, OxidationReduction Potential, Nutrient
Content, Ant- microbial Constituents, Biological Structures
Extrinsic Parameters,
Temperature of Storage, Relative Humidity of Environment,
Presence and Concentration of Gases in the Environment, Presence
and Activities of Other Microorganisms
5. Microorganisms in foods
3.1 Fresh Meats and Poultry.
Biochemical Events That Lead to Rigor Mortis
The Biota of Meats and Poultry,

99
Incidence/Prevalence of Microorganisms in Fresh Red Meats
3.2. Processed Meats and Sea foods
3.3 Vegetable and Fruit Products
3.4. Milk, Fermentation, and Fermented and Non-fermented Dairy
Products
Dairy Products, Milk. Processing Pasteurization, General Micro
biota, Milk-Borne Pathogens Spoilage, Probiotics and Prebiotics
6. Nondairy Fermented Foods and Products
Meat Products, Fish Products, Breads, Plant Products, Sauerkraut,
Olives, Pickles, Beer, Ale, Wines, Cider, and Distilled beverages
7. Indicators of Food Microbial Quality and Safety
Some Indicators of Product Quality
Indicators of Food Safety
8. Foodborne diseases
Staphylococcal Gastroenteritis, Clostridium Perfringens , Food
Poisoning Bacillus Cereus Gastroenteritis, Foodborne Listeriosis,
Foodborne Gastroenteritis Caused by Salmonella and Shigella,
Foodborne Gastroenteritis Caused by Escherichia coli, Food borne
pathogens and diseases of public health importance
Laboratory
1. Identification of microorganisms in food
2. Microbial quantification in food samples (agar droplets, most
probable
numbers, dye reduction, roll tubes, Howard mold and yeast
counts, and
direct microscopic count)
3. Immunological methods
4. Bioassay and related methods
5. Use of predictive microbiology software
6. Microbial food safety analysis
Pre-requisites
4th
Semester
Teaching & Learning Lectures, Assignments, homework and group works will be given
Methods at the end of each chapter and laboratory practical will be
administered whenever applicable
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Course policy Attendance: It is compulsory to come to class on time and every time. If

100
Laboratory: Laboratory practical must be attended 100% by each
student.
will be accepted.
yourself.
References Jay et al (2005). Modern food microbiology. 7 th ed. Springer.
Hutkins R.W. (2006). Microbiology and Technology of Fermented
Foods. Blackwell Publishing
Name Signature Date
_____________________ _________ ________

Course Owner
____________________ __________ ________
Approval
____________________ __________ ________
Director/Dean

101
BSc. BSc. in Food Technology and Process Engineering
Module Name Fluid Mechanics and Thermodynamics
The course is designed to familiarize students with different
Module objectives types and properties of fluids and the application of fluid
mechanics in relation to quality attributes of liquid foods.
It is intended to give
Understanding of properties of different types of fluids under
static and dynamic conditions
Skills of measuring and analyzing different properties of fluids
Understanding of relation between fluid property and quality
attributes of liquid foods
Knowledge of laws of thermodynamics, showing their
application to the study of thermal effects in food processes and
the analysis of power cycles,
Skills to evaluate the thermodynamic properties of pure fluids
Skills to carry out calculation of thermodynamic properties and
phase and chemical equilibria, using models based on the excess
Gibbs energy and on equations of state.
Module competency The module should enable students to apply the principles of
force systems, kinetics of body, strengths for analyzing of
structures, beams and biological materials and the application of
fluid mechanics in relation to quality attributes of liquid foods.
This module also equip the students with fundamental laws of
thermodynamics and its application in Food process engineering
Module Description
Teaching methods Lectures, Assignments will be given at the end of each chapter
and class work, homework, group works will be administered
whenever applicable
Quiz 1 5%
Quiz 2 5%
Assessment techniques Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Fluid Mechanics
Ftpe 1091 5
Ftpe 1092 Applied Thermodynamics 5

102
Course Title Applied Fluid mechanics
Course Code Ftpe 1091
Module Name/Code Fluid Mechanics and Thermodynamics/Ftpe-M2091
Student workload per 32 hrs lecture, 48 hrs home study
semester
Course Objectives The course is designed to familiarize students with different types
and properties of fluids and the application of fluid mechanics in
relation to quality attributes of liquid foods.
It is designed to give understanding of properties of different types
of fluids under static and dynamic conditions measurement and
analysis of different properties of fluids
Fluid flow concepts: fluid Statics and fluid dynamics, Pressure
Course Description distribution, Pascals law, pressure gauges and manometers, Fluid
kinematics; fluid dynamics: continuity, Euler, Bernoulli, energy
and momentum equations, Viscous (laminar) fluid flows between
parallel planes and in pipes; turbulent flow in pipes, Introduction to
non-Newtonian fluids.
Fluid and its property
Definition of fluid mechanics
Properties of fluid: Density & specific gravity, Specific weight,
Viscosity, Surface tension and Pressure
Temperature dependence of viscosity: Liquids and gases
Units and conversions
Types of fluid: Newtonian and non-Newtonian fluid
Fluid statics
Principles of fluid statics
Pressure-depth relationship
Pressure measurement
Course Contents Pressure force on surface
Buoyancy
Conservation of mass, energy and momentum
Continuity equation
Steady state mass and energy balance
Unsteady state mass balance
First law of thermodynamics
Concept of head
Frictionless flow - Bernoullis equation: the energy balance for
fluid mechanics
Application: fluid flow measurement
Momentum transfer: the concept of balance of forces

103
Pipe flow
Flow regimes
General relations for pipe flows: energy balance, momentum
balance, continuity, energy dissipation
Newtonian fluids: laminar flow, turbulent flow, all flow regimes
Power law fluids: laminar flow, turbulent flow, all flow regimes
Bingham plastics: laminar flow, turbulent flow, all Reynolds
Numbers
Compressible flow
Gas properties: ideal gas and speed of sound
Pipe flow: Isothermal flow, Adiabatic flow, Choked flow, The
Expansion factor, Ideal Adiabatic flow
Incompressible fluid flow
Use of energy equation to analyze flow of incompressible fluid
(liquid) in pipeline
Concept of Reynolds number
Use of Moodys diagram
Friction loss due to the geometric effect, valves and fittings
Adiabatic and Isentropic Steady Flow
Operation of Converging and Diverging Nozzles
Flow measurement and control
Pre-requisites
Semester 2nd
Teaching & Learning Lectures, Assignments will be given at the end of each chapter and
Methods class work, homework, group works will be administered
whenever applicable
Assessment techniques Continuous assessments-------------50%
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
will be accepted.
yourself.

104
Text Books
White, F.M. (2003). Fluid Mechanics. 5th Ed. McGraw-Hill Companies,
References USA.
James F. S.(1996). Rheological Methods in Food Process Engineering.
Freeman, East lasing, U.S.A
References:
Barnes, H.A., Hutton, J.E, Walters F. R. S. K. (1993). An Introduction to
Rheology. Elsevier, Amsterdam.
Stig, E. F.,KIre Larsson,Johan, S(2004). Food Emulsions Marcel.
Dekker, Inc. New York, U.S.A
Marcel, L. (1997). Fluid Mechanics and Its Applications of Turbulence
in fluid. Kluwer Academic Publishers Netherlands.
Name Signature Date
Approval _____________________ _________ ________

Course Owner
____________________ __________ ________
____________________ __________ ________
Director/Dean

105
Course Title Applied Thermodynamics
Module Name/Code Fluid Mechanics and Thermodynamics/ Ftpe-M2091
Student workload per
semester
The course is aimed to:
Course Objectives Present the laws of thermodynamics, showing their application to
the study of thermal effects in food processes and the analysis of
power cycles,
Study and evaluate the thermodynamic properties of pure fluids
To carry out calculation of thermodynamic properties and phase
and chemical equilibria, using models based on the excess Gibbs
energy and on equations of state.
Introduction to thermodynamics, Equation of state and Ideal, non-
Course Description ideal gases, Laws of thermodynamics , Steam properties and
generations; steam tables, TS and HS diagrams of steam, mixtures;
Psychometric and its applications, Refrigeration cycles.
1. Introduction
2. Some concepts and definitions
2.1 Thermodynamic system and control volume
2.2 Macroscopic versus microscopic
2.3 Properties and state of a substance
2.4 Processes and cycles
2.5 Fundamental variables and units
2.6 Zeroth law of thermodynamics
2.7 Secondary variables and units
3. Properties of a pure substance
3.1 The pure substance
Course Contents 3.2 Vapor-liquid-solid phase equilibrium
3.3 Independent properties
3.4 Thermal equations of state
3.4.1 Ideal gas law
3.4.2 Non-ideal thermal equations of state
3.4.3 Compressibility factor
3.4.4 Tabular thermal equations of state
3.4.4.1 Saturated liquid-vapor water, temperature tables
3.4.4.2 Saturated liquid-vapor water, pressure tables
3.4.4.3 Superheated water tables
3.4.4.4 Compressed liquid water tables
3.4.4.5 Saturated water, solid-vapor

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3.4.4.6 Tables for other materials
3.4.4.7 Linear interpolation of tabular data
4. Work and heat
4.1 Work
4.1.1 Definitions
4.1.2 Work for a simple compressible substance
4.1.3 Other forms of work
4.2 Heat
5. The law of thermodynamics
5.1 The first law of thermodynamics
5.2 The Second law of thermodynamics
5.3. First and Second law analysis for a control volume
6. Entropy
6.1 Theoretical development
6.2 Second law in terms of entropy
6.3 The Gibbs equation
6.4 Entropy for ideal gases
6.5 Iso- curves
6.6 Carnot and Otto cycles
6.7 Entropy of mixing
7. Cycles
7.1 Rankine Cycle
7.2 Brayton Cycle
7.3 Refrigeration
Pre-requisites
Semester 3rd
Teaching & Learning Lectures, Assignments will be given at the end of each chapter and
Methods class work, homework, group works will be administered
whenever applicable
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
will be accepted.

107
yourself.
References Moran, M. J. and Shapiro, H. N. (2004). Fundamentals of
Engineering Thermodynamics (5th ed.) .John Wiley & Sons, New
York City.
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BSc. In Food Technology and Process Engineering
Module Name Basics of Food Preservation & Process Engineering
This module will introduce food technology by covering food process engineering,
engineering Properties of food materials and principles of food processing,
associated with material and energy balance and related their physical properties
before, during, and after processing (packaging, distribution and storage), giving
Module objectives emphasis to physical properties and Apply various techniques in preservation &
processing operations.
Therefore, it covers fundamental principles associated with overall processes that
will be applied in the forthcoming courses besides basic principles and material
and energy consideration.
Apply knowledge about fundamentals of Food Process Engineering on the Process flow
diagrams of the Food processing industry
Apply the practical knowledge of engineering properties of food materials before and after
processing.
Apply the concepts of material and energy balances, heat and mass transfer principles in
solving problems when processing in food industry
Apply knowledge and skills Food Technology and Process Engineering to tackle
the process engineering problems
Apply the concepts of material and energy balances, heat and mass transfer and
Process flow diagrams principles in solving problems related to such concepts of
the Food processing industry
Module competency Apply knowledge of food engineering properties of food materials to solve several
problems in food process engineering, design processing machines and equipment
and apply the principles and applications of physical properties of foods (water
activity humidity and water content)
Justify the need for processing and preservation of foods
Apply various techniques in food processing operations
Specify and Choose appropriate methods of processing and preservation
techniques
Produce simple processed foods on the basis of sound scientific principles and
safety regulations
Recommend requirements for establishment of small and medium scale food
processing plants
This module comprises of Fundamentals of Food Process Engineering,
Engineering Properties of Food Materials and Principles of Food Processing and
Module Description Preservation. The module deals with fundamentals of process engineering,
integrated concepts of food processing technology and engineering from the
perspectives of food quality, safety and process optimization practices to produce
the food with excellent quality and appealing attributes and keep the processed
food products safe and technologically stable and acceptable material.

109
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
FTPE2101 Fundamentals of Food Process Engineering 5
FTPE2102 Engineering Properties of Food Materials 5
FTPE2103 Principles of Food Processing and Preservation 3

110
Course Title Fundamentals of Food Process Engineering
Course Code FTPE2101
Degree Program B.Sc. in Food Technology & Process Engineering
Module Name/Code Unit Operations in Food Processing/Ftpe-M2111
Student workload per semester 3L, 2T
Course Objectives & Get an introductory knowledge about Food Technology and Process Engineering
Competences to be Acquired Understand the concepts of material and energy balances, heat and mass transfer
principles in solving problems related to such concepts
Have a clear image on the Process flow diagrams of the Food processing industry
Definitions of terms, the concepts of material and energy balances; Process flow
Course Description diagrams, the theories and applications of heat and mass transfer principles;
kinetics of chemical reactions in foods, principles that govern the flow of fluids;
thermal processing of foods, thermal inactivation of microorganisms, decimal
reduction time, lethality of thermal processes evaporation, drying
1. Introduction
2. Unit Operations in Food Processing
Course Contents/Outlines 3. Mass and energy balance
4. Fluid flow
5. Heat and mass transfer principles
6. Thermal Processing of Foods
Pre-requisites None
Semester 3rd
Course Status Compulsory/Core
Teaching & Learning Methods Lectures, Assignments will be given at the end of each chapter and class work,
Assessment/Evaluation techniques Continuous assessments-------------50%
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Policy Attendance: It is compulsory to come to class on time and every time. If you are going to
miss more than 15% of the allocated class time during the term, you should not take this
course.
Assignments: you must do your assignment on time. No late assignment will be accepted.
Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If you miss the
class or, are late to class, you will miss the quiz or test. No makeup tests or quizzes will be
given.
Cheating: you must do your own work and not copy and get answers from someone else.
The only way to learn the course is to do the work yourself.
Also, please do not chew gum, eat, listen to recorders or CD players, wear sunglasses, or

111
talk about personal problems during lecture. Please be sure to turn off your cell phones
before class and exam sessions.
Smith, P.G. (2004). Introduction to food process engineering.4th ed. Kluwer Academic /
Plenum publishers. New York.
Singh, R.P. & Heldman D.R.(1993). Introduction to food engineering. 2nd ed. Academic
References
Press Inc. Toronto.
Toledo, R.T. (1991). Fundamentals of food process engineering. 3rd ed., CBS Publishers
and Distributors. New Delhi. India
Earle, R. L. (1983). Unit operations in food processing. NZIFST (Inc.)
Fellows, P.J. (2000). Food processing technology: principles and practice. 2 nd ed.
Woodhead Publishing limited. England.
Berk, Z. (2009). Food process engineering and technology. Food Science and Technology
International Series. USA
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Course Owner
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112
Course Title Principles of Food Processing and Preservation
Module Name/Code Basics of Food Preservation & Process Engineering
Lecturer FTPE Staff
The course is designed to equip students with modern techniques of food
Course Objectives & processing and preservation.
Competences to be Acquired After a successful completion of the course, the student will be able to:
Justify the need for processing and preservation of foods
Apply various techniques in food processing operations
Specify and Choose appropriate methods of processing and preservation
techniques
Produce simple processed foods on the basis of sound scientific principles and
safety regulations
Recommend requirements for establishment of small and medium scale food
processing plants
Get a general idea on raw material, process, product, packaging, distribution and
marketing.
Course Description Introduction to key terms, raw material preparation, food deterioration,
preservation principles
Introduction to the scope of food science, technology, post-harvest handling and food
processing
Basic principles of food processing
Course Contents Raw materials preparation: cleaning, size reduction, mixing and forming, separation and
drying.
Food deterioration, causes of food deterioration and methods of prevention of food
Thermal processing principles in food processing
Pasteurization and blanching of food items
Sterilization and Irradiation
Refrigerated storage
Frozen storage of food
Concentration and dehydration
Pre-requisites
Semester 3rd
Course status Compulsory/Core
Quiz 1 5%
Assessment/Evaluation techniques Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%

113
Final exam---- --------------------------50%
Attendance: It is compulsory to come to class on time and every time. If you are going to
course.
Course Policy Assignments: you must do your assignment on time. No late assignment will be accepted.
given.
Textbooks
Peter Fellow. 2005. Food Processing Technology Processing and practice,
2nd ed., Wood head publishing, CRC press, Oxford University.
Dennis R., Heldman, Richard W. Hartel. 1997. Principles of Food
processing. University of Missouri and University of Wiconsin, USA..
References
Additional readings
Jood, S. and Khetarpaul, N. 2002. Food Preservation. CCS Haryana
Agricultural University.
Hosahalli, R. and Miche`L. M. 2006. Food Processing principles and
Practice. McGill University, Canada.
TOLEDO, T. 1991. Fundamentals of food process engineering. 2 nd ed.,
New York.
Aguilera, J. M. & Stanley, D. W. 1999. Micro-structural principles of food
processing and engineering, second edition, University of Santiago, Chili
and university of Guelph, Canada
Name Signature Date
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114
Course Title Engineering Properties of Food Materials
Course Objectives This module will equip students with
Will help them to solve several problems in food process engineering and apply
the principles and applications of physical properties of foods (water activity
humidity and water content )

The course is designed principles and measurement of food texture, physical,
Course Description mechanical, thermal, electrical and optical properties, and application to
harvesting, handling, processing, storage and quality evaluation; Physical
attributes of biological materials; moisture relationships of agricultural products
and water activity and potential; mechanical properties; failure criteria; external
forces during handling, detection and evaluation of damage; Rheological
properties of liquid foods; thermal properties and methods of their measurement;
gas exchange properties of fruits and vegetables; electromagnetic properties of
food; methods and techniques measuring different physical and chemical
properties of biological materials.
1. Introduction
2. Water activity and moisture sorption isotherm
3. Mass and density
4. Geometric Properties: Size and Shape
5. Mechanical properties
6. Interfacial Phenomena
Course Contents 7. Rheological properties
8. Thermal properties
9. Electrical Properties
10. Magnetic Properties
11. Electromagnetic properties
12. Optical Properties
Pre-requisites None
Semester 3rd
Status of Course Compulsory/Core
Assessment/Evaluation techniques Continuous assessments-------------50%
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
course.

115
Course Policy Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If you miss the
given.
Ludger, O. F., & Arthur, A.T.(2007). Food Physics: Physical Properties
Measurement and Applications. Springer, New York, USA.
Rao, M.A.,S.S.H. Rizvi, A.K. Data, Eds (2005). Engineering Properties of Foods,
Marcel Dekker, Inc, New York, 3 rd edition.
References Mohsenin, N. (1986). Physical properties of plant and animal materials, New
York, 891 pp.
Mohsenin, N. (1980). Thermal properties of Foods and Agricultural materials,
Gordon and Breach Science Publisher; New York, 407 pp.
Szczesniak A. S. Physical properties of foods: What they are and their relation to
other food properties. In: Peleg M, Bagley EB, eds. Physical Properties of Foods.
Westport, CT: AVI, 1983.
Stroshine, R. 2000. Physical Properties of Agricultural Materials and Food
Products. West Lafayette, IN: Purdue University
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116
Module Name Unit Operations in Food Processing
The module is aimed to introduce students with unit operations in Food
Technology and Process Engineering to enable the learners carry out complex
Module objectives food process engineering problems and equations. The course aims students to
develop skills and Understand the working principle and Operations of each unit
operations, Design and Select the appropriate mechanical Unit operations on
each Food Processing area.
At the end of this module the student will be able to do:
Identify, classify, select, operate and evaluate the performance of different
mechanical unit operations in Food process industries
Module competency Design mass transfer and thermal unit operations and practice how to function in
different food sectors.
Apply the efficient handling of solid materials in relation to their size and
particle properties
Design and Select the appropriate mechanical Unit operations on each Food
Processing area.
Apply the knowledge of various separation principles and design of mass
transfer unit operations,
Acquainted with application of mass transfer in relation to food processing
design, plant design and Food product development and describe and analyze
quantitatively mass transfer phenomena
Utilize the knowledge gained for the separation of various types of products in
food processing industries
Students will be enabled to Provide a fundamental understanding of the basic
principles of heat, mass and momentum transfer,
Use the knowledge from the module to show relationships between mechanisms
and operations of heat transferring equipment in food processing.
To rate, design and select heat transfer equipment
Module Description The module comprises of three courses divided as per their application in
Food Technology and Process Engineering. The courses included in this
module are Mechanical Unit Operations, Mass Transfer Unit Operations
and Thermal Transfer Unit Operations.
Quiz 1 5%
Assessment techniques Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%

117
Final exam---- --------------------------50%
Courses of the Module
Course Code Course Name Credit Point
FTPE2111 Mechanical Unit Operation in Food Processing 5
FTPE2112 Mass Transfer Units Operation in Food Processing 5
FTPE2113 Thermal Unit Operation in Food Processing 5

118
Course Title Mechanical Unit Operation in Food Processing
Lecturer FTPEStaff
Course Objectives & The course aims students to develop skills and Understand the working principle and
Competences to be Acquired Operations of each unit operations, Design and Select the appropriate mechanical Unit
operations on each Food Processing area.
The Velocity of Particle Moving in a Fluid, Mixing and Separating of Different
Course Description Components , Most Frequent Mechanical Unit Operations, Size reduction and Screening;
Sedimentation, floatation, centrifugation, cyclones Separation, Fluidization, Filtration,
Membrane Separation, magnetic Separation, Electro-static precipitators.
1. Introduction to Unit Operations
2. Classifications of coarsely dispersed material system
2.1 Particle Technology
2.2 Mixture of Particles
2.3 Measurement of Granulometeric state
3. Size Reduction (Comminution)
3.1 Introduction to size reduction
3.2 Mechanisms to size reduction
3.3 Material Properties
3.4 Energy and power requirements for size reduction
3.5 Equipment for size reduction
4. Agglomeration( Size enlargement)
4.1 Growth Agglomeration
Course Contents
4.2 Pressure Agglomeration
5. Handling and transportation of Solids
5.1 Storage of Solids
5.2 Transportation and storage of solids in bulk
5.3 Hydraulic and pneumatic transport
6. Mechanical Micro-Processes in a fluid
6.1 Introduction
6.2 Particle dynamics
6.3 The drag forces
6.4 Introduction to solid beds
6.5 Flow of fluid through a granular bed
Sedimentation, Filtration, Gas-Solid Separation, Mixing and Agitation, Fluidization,
Flotation
Pre-requisites FTPE2071
Semester 3rd
Status of Course Compulsory/core

119
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Attendance: It is compulsory to come to class on time and every time. If you are going to miss
more than 15% of the allocated class time during the term, you should not take this course.
Course Policy
Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If you miss the class
or, are late to class, you will miss the quiz or test. No makeup tests or quizzes will be given.
Cheating: you must do your own work and not copy and get answers from someone else. The
only way to learn the course is to do the work yourself.
Also, please do not chew gum, eat, listen to recorders or CD players, wear sunglasses, or talk
about personal problems during lecture. Please be sure to turn off your cell phones before class
and exam sessions.
Textbook
Albert, I. & Gustavo V. B. (2003). Unit Operations in Food Engineering. CRC PRESS,
Washington, D.C, USA.
References:
Anil, K. P., Syed, S. H., & Rizvi, A. M. (2008). Handbook of Membrane Separations.
CRC Press, London, England.
References Da-Wen, S.(2005). Emerging Technologies for Food Processing. Elsever Academic
Press, California, USA.
Dennis, C. P. (2000). Unit Operations of Chemical Engineering. Carnegie Mellon
University Press, USA.
Jorge, W.C., Gustavo, V. B., & Jos, M. A. (2002). Engineering and Food for the 21st
Century. CRC Press, Washington, D.C, USA.
Verlag, C. F. Muller., & Karlsruhe, R. (1983). Unit Operations in Food Processing. 5th
edition, NZIFST (Inc.), Netherlands.
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Course Title Mass Transfer Unit Operations in Food Processing
Course Number Ftpe2112
Lecturer FTPE Staff
Student workload per 3L, 2T
semester
At the end of the course Students will be able to:
Provide a fundamental understanding of the basic principles of mass transfer
Course Objectives & Declare various separation principles and design of mass transfer unit operations,
Competences to be Acquired Acquainted with application of mass transfer in relation to food processing design, plant
design and Food product development.
Describe and analyze quantitatively mass transfer phenomena
To utilize the knowledge gained for the separation of various
types of products in food processing industries
Basic definitions; concepts of mass transfer; molecular diffusion, mass transfer
coefficients, inter-phase mass transfer; mass and momentum transfer, simultaneous
Course Description momentum, equilibrium controlled and rate governed mass transfer operation and their
applications in food processing, Humidification operation drying operation, Gas
absorption/stripping operation solvent extraction, Leaching, adsorption /desorption
operation, membrane separation, ion exchange.
1. Humidification operation: - Interphase transfer of mass and of energy which result
when a gas is brought in to contact with a pure liquid in which it is essentially insoluble.
Course Contents/Outlines 2. Absorption: - it is an operation in which a gas mixture is contacted with a liquid for
the purposes of preferentially dissolving one or more components of the gas and to
provide a solution of them in the liquid.
3. Leaching (solid-liquid extraction):-is the preferential solution of one or more
constituents of solid mixture by contact with a liquid solvent.
4. Extraction: - dissolution of a mixture (liquid or solid) in a selective solvent, which
can be liquid-liquid or solid-liquid.
5. Adsorption:-involves contact of solids with either liquids or gases and mass transfer
in the direction fluid to solid. Mass transfer in the opposite direction for its companion
operation is called Desorption. Adsorption also called sorption.
6. Ionic exchange:- substitution of one or more ions of a solution with another exchange
agent.
7. Drying:-the term drying refers generally to the removal of moisture from a substance
Semester 4th
Quiz 1 5%

121
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Policy Attendance: It is compulsory to come to class on time and every time. If you are going to miss
and exam sessions.
References Toledo, R.T.(2007). Fundamentals of Food Process Engineering (3rd ed.) Springer
Science & Business Media, LLC
Asano, K. (2006). Mass transfer: from fundamentals to modern industrial applications.
Wiley-VCH, pp275.
Name Signature Date
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Course Owner
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Programme Manger
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122
Course Title Thermal Unit Operation in Food Processing
Course Number FTPE2113
Lecturer FTPE Staff
semester
At the end of this course:
Students will be enabled to Provide a fundamental understanding of the basic principles
Course Objectives & of heat, mass and momentum transfer,
Competences to be Acquired Show relationships between mechanisms and operations of heat transferring equipment
in food processing.
Rate, design and select heat transfer equipment.
Course Description Transport phenomena, steady and unsteady state equations, heat transfer methods, heat
exchangers
Course contents/Outlines Theory of transport phenomena,
Fourier equation, Flicks low, dimensionless transfer coefficient and equation,
Steady and unsteady equation transport,
Heat transfer, model of heat transfer, deferential equation of heat transfer, steady and un
stead state,
Condition in one, two and three dimensions using analytical, numerical, graphical and
analog method heat transfer with free and forced convection in laminar and turbulent
flow,
Boiling, condensation and radiation heat transfer,
Importance of heat exchanges in food process industries. Various types of heat
exchanges such as double pipe, shell and tube heat exchanges,
Methods of rating and selections of heat transfer equipment.
Condensers, evaporators and crystallizes,
Re-boilers and distillation operations plant costing.
Semester 4th
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

123
Course Policy Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If you miss the class
and exam sessions.
Holdsworth, D. and Simpson, R. (2007).Thermal Processing Of Packaged Foods.
References Springer Science & Business Media, LLC.
William, S. J, (2000). Engineering Heat Transfer.2nd ed. CRC Press. Boca Raton
London New York Washington, D.C.
Rao, M. A. Syed, S. H. Ashim K. Datta,( 2005) .Engineering Properties of foods. Third
Edition. CRC, Taylor & Francis Group, Boca Raton London New York Singapore
Name Signature Date
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Course Owner
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Programme Manger
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124
Module Name Food Machinery & Instrumentation
Module objective
Module competency After accomplishment of this module the student will be able to:
Operate and manage the food processing machineries
Manipulate the food machineries, troubleshooting the problems, suggest the
maintaining mechanisms
Understand the electrical symbols of process control unit which monitor the
whole process of the plant
Module Description The module consists of three collective courses, namely, Basics of Electricity
and Electronics, Food Machinery and Food Process Instrumentation and
Control. The module deals with, beginning with the basic electricity and
electronics, electricity concepts and their applications in instruments and
machines of food process engineering. The module widely covers the
electrical engineering perspectives and the use of the field in food processing
industries.
work, homework, group works will be administered whenever
applicable
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Number Course Name ECTS
Eeng 2121 Basics of Electricity and Electronics 3
FTPE2122 Food Machinery 3
FTPE3123 Food Process Instrumentation & Control 5

125
Course Title Basics of Electricity and Electronics
Course Code Eeng2121
Module Name/Code Food Machinery & Instrumentation/Ftpe-M2121
Lecturer Electrical Engineering Department Staff
semester
At the end of the course students will be able to:
Course Objectives & Summarize basic concept of electricity & electronics
Competences to be Acquired Get basic knowledge of electricity and electronics which will enable them to handle
minor problems, Communicate with professionals of this field.
Electrical quantities and components, Kirchoffs law, work and power relation, Super
Course Description position principle; DC and AC, Sources, Phase representation and complex algebra,
Series and parallel circuit, Steady state and transient response, Polyphase circuit,
Balanced and unbalanced load, Magnetic circuit. Conductivity and Temperature
Dependency of Electrical Conductivity
Solid Foods of Plant and Animal Origin Electrolyte Solutions Measurement of Electrical
Conductivity , Capacitance and Inductance, Applications
Magnetization , Magnetic Resonance and Application , Electric Polarization,
Microwaves and Applications of Electromagnetic Magnetic properties
Course Contents Electrical quantities and components,
Kirchoffs law, work and power relation,
Super position principle; DC and AC,
Sources,
Phase representation and complex algebra,
Series and parallel circuit,
Steady state and transient response,
Polyphase circuit,
Balanced and unbalanced load,
Magnetic circuit.
Pre-requisites None
Semester 4th
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

126
and exam sessions.
References Schuler, C.A. and Fowler, R.J. (1987). Basic Electricity and Electronics.
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127
Course Title Food Machinery
Lecturer FTPEStaff
semester
The course is designed to describe the principles of design, operation and maintenance of
the different types of machineries and equipments used in food processing factories, and
to equip them with knowledge of the working principles of these machineries.
The students will be able to :
Course Objectives &
Understand principles of food processing equipments
Competences to be Acquired
Be acquainted with hygienic, operational and maintenance requirements of food
processing equipments
Be able to select materials of construction for food processing equipments
Selection of materials for food machinery, Separation machines, Solid and liquid mixers,
Course Description Extracting machines; Forming machines, pumps and fans; size reducers; homogenizes;
evaporators and dryers
Selection of materials for food machinery, operational, strength and maintenance
requirements of food machinery, principles of hygienic food machinery design
Separation machines: filters, cleaning machines; sorters and graders, centrifugal
separators, cyclones;
Solid and liquid mixers; pumps and fans; size reducers; homogenizers; evaporators and
dryers
Extracting machines; spellers; extruders and expellers
Course Contents/Outlines Forming machines: moulders, rollers sheeters and laminators
Thermal Processing Equipment, Mass Transfer Equipment, Equipment for Novel Food
Processes, Food Packaging Equipment,
Assemblies for continuous processing of food commodities, Threshers;
Practice
Demonstration and operation of selected food machines
Pre-requisites None
Semester 4th
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

128
Course Policy
and exam sessions.
References Srivastava, A.K Goering, C.E. and Rohrbach, R.P. (1993). Engineering Principles of
Agricultural Machines
Narayanan, C. M and Bhattacharya, B. C. (2003). Mechanical Operations for Chemical
Engineers .R.C Khanna2.B, Nath market, Nai Sarak.
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129
Course Title Food Process Instrumentation & Control
Lecturer FTPE Staff
semester
Course Objectives & This course is useful to anyone studying measurement systems and instrumentation but it
Competences to be Acquired is provided mainly in support of the Process Dynamics and Control course in food
processing.
The course aims to
Acquaint students with the basic measuring sensors (transducers) and signal transforming
and conditioning systems usually encountered in process industries,
Understand students the basic control hard ware configurations, the use of final control
elements.
Help students to acquire overall instrumentation techniques in industries and how to
select deferent control types like feedback, feed forward and the combination
Statements of error and accuracy, Methods of monitoring of heating, cooling, Pressure
Course description development, vacuum creation and fluid transport, Mechanical and electrical actuators,
Measurement and control of temperature, pressure, liquids and solids level, Fluid flow
rate; density and viscosity, timed switching; recorders, Definition of control problems,
Introduction to processes control and its application in Food processing industry:
Analysis and design of feedback control processes dynamic behavior, stability analysis,
frequency response analysis, tuning. Analysis of the dynamic behavior of food processes
,Analysis and design of feedback control systems , Introduction to process control
Modeling the dynamic and static behavior of food processes
Statements of error and accuracy,
Methods of monitoring of heating, cooling, Pressure development, vacuum
creation and fluid transport,
Mechanical and electrical actuators,
Measurement and control of temperature, pressure, liquids and solids level,
Fluid flow rate; density and viscosity, timed switching; recorders,
Course Contents
Definition of control problems,
Introduction to processes control and its application in Food processing industry:
Analysis and design of feedback control processes dynamic behaviour, stability
analysis, frequency response analysis, tuning.
Introduction to process control
Modelling the dynamic and static behaviour of food processes
Analysis of the dynamic behaviour of food processes
Analysis and design of feedback control systems
Semester 5th

130
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
and exam sessions.
References Curtis Johnson (2001). Process Control and Instrumentation Technology. 4th.
PrenticeHall, New Delhi, India.
Stephanopulos G.(1984).Chemical Process Control and Chemical Modeling. Prentice
Hall, NJ, USA.
Ibtisam E. Tothill (2003). Rapid and On-Line Instrumentation for Food Quality
Assurance 1st edition CRC;
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131
Module Name Biochemistry and Nutrition
Module category Core
The objective of this module is to study fundamentals in biochemistry

Module objectives human nutrition and fortification and to apply the knowledge on the
nutrient functional roles (human physiological development, prevention
of diseases) and in the developments of food biotechnology.
Understanding of the role of nutrients to human body function
Equip students with theoretical knowledge of human physiology
Understand the recommended daily allowance (RDA) for all people
Understand the importance of fortification of food products in reducing
malnutrition in Ethiopia
Module competency This module will introduce students with the biochemical process in the
human body and also about the basic concepts of human nutrition
Module Description
Teaching methods Lecture, tutor
Assessment techniques Continuous assessment
Course Number Course Name Credit Point
Ftpe 2131 Fundamentals of Food Biochemistry 3
Ftpe 3132 Human Nutrition and Functional Foods 3

132
Course Title Fundamentals of Food Biochemistry
Module Name/Code Biochemist and Nutrition/Ftpe-M2131
Lecturer FTPE Staff
Contact Hours (per week) 3L, 2T
The course is designed to study the structure and cellular functions of bio-molecules,
genetic information, generation and storage of metabolic energy and biosynthesis of
important compounds. It also includes
The students will be able to:
Course Objectives & Understand the basic structures of bio-molecules including nucleic acids and its function
Competences to be Acquired Understand the biochemical reactions occurring in food processing and preservation
Understand important metabolic processes and apply the knowledge in food technology
Understand and apply the knowledge how food ingredients are synthesized in various
metabolic routes
Understand and apply the knowledge how to formulate and supply balanced diets
Understand the processes of nutrient supply and nutrient related disorders and
preventions
Understand and apply how the nutrition status are assessed
Course Description Definition, history and scope of biochemistry in agriculture; Chemistry of carbohydrates,
lipids, amino acids and proteins, nucleic acids and their components, bioenergetics,
enzymes and co-enzymes, vitamins and plant growth hormones; metabolism of
carbohydrates and lipids, electron transport and Phosphorylation and metabolism of
ammonia and nitrogen containing monomers with special references to post harvest.
Sources of energy , Energy expenditure , Energy Requirements, Energy Balance,
Estimation of Nutrient requirements, Energy Content of Foods, Nutrient Deficiency and
Toxicity Disorders, diet related diseases
1. Overview of the structure and functions of biological molecules
Carbohydrate,
Protein,
Lipid,
Course Contents/Outlines Enzymes & Coenzymes and
Vitamins and the principles of protein structures,
2. Biological molecules, metabolism, metabolic pathways and their role in the
body of metabolic processes,
3. Mechanisms of enzymatic catalysis, including those requiring coenzymes,
biochemical properties of carbohydrates,
4. Bioenergetics, the role of ATP, and its production through glycolysis and the
TCA cycle
5. Electron transport and the aerobic production of ATP followed by a study of
Photosynthesis.
Estimation of Nutrient requirements,
Energy,
Energy Content of Foods
10. Deficiency and Toxicity Disorders: Introduction, Protein Energy Malnutrition,

133
Vitamin A Deficiency Disease, Rickets And Osteomalacia, Pellagra, Thiamin
Deficiency, Iodine Deficiency Disease, Nutritional Anaemias, Toxicities
11. Diet-Related Disease: Obesity, Type II Diabetes
Pre-requisites None
Semester 4th
Teaching & Learning Methods
Lectures, group discussion, Assignments, questioning and answering, etc.
Quiz 1 5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Policy Attendance: It is compulsory to come to class on time and every time. If you are going
to miss more than 15% of the allocated class time during the term, you should not take
this course.
accepted.
the class or, are late to class, you will miss the quiz or test. No makeup tests or quizzes
will be given.
Morris H., Scott, P., Susan, A. and Leo, B. R. 2008. Introduction to General, Organic,
and Biochemistry, Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany
Stryer, L. 1988. Biochemistry, 3rd ed., New York. Or latest edition.
References Hames, B. D., Hooper, N. M. and Houghton, J.D. 1997. Instant notes in biochemistry.
BIOS Scientific Publishers Ltd., UK.
Weil, J. H. 1996. General biochemistry. 6th ed., Wiley Eastern Ltd., London, U.K.
Gibney, M., Vorster, H. and Kok, F. J. 2002. Introduction to Human Nutrition
Eastwood, M. 2003. Principles of human nutrition. University of Edinburgh, UK
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

134
Course Title Human Nutrition and Functional Foods
Module Name/Code Biochemist and Nutrition/Ftpe-M2131
Lecturer FTPE Staff
The course imparts basics in food fortification to have an integrated knowledge
Course Objectives & for use in various food technologies.
Competences to be Acquired Students shall be able to:
Understand how foods are fortified for improvement of vitamins, minerals, essential
amino acids and essential fatty acids
Understand how functional foods are processed: source, formulations, possessing,
marketing
Understand the benefits (nutrition and health) of both fortified and functional foods
Functional and nutraceutical foods definition, Sources of bioactive compounds (dietary
Course Description fiber, phenolic compounds, carotonoids, fatty acids, linoleic acids, vitamins and amino
acids) for incorporation in to foods, Formulation and processing of functional foods to
combat coronary heart disease (CHD), cancer, obesity, hypertension, diabetes ,
functional foods
1 Introduction to Nutritional Metabolism
Course Contents 2. The Cell and biological energy
3. Digestion and Absorption
4. Energy Transformation
5. Carbohydrates
5.1 structural features
5.2 digestion and absorption
5.3 integrated metabolism in tissue
5.4 regulation of metabolism
5.5 RDA
6. Dietary fiber
7. Lipids
7.1. structure and biological importance
7.3 lipids and health risks
7.4 lipid metabolism and regulation
8. Protein
8.1 structure and function
8.2 amino acid classification
8.3 amino acid metabolism
8.4 protein quality and intake
9. Vitamins
10. Minerals
11. Body fluid and electrolyte balance

135
12. Functional foods
Pre-requisites Ftpe3191
Semester 5th
Teaching & Learning
Methods
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Policy or, are late to class, you will miss the quiz or test. No makeup tests or quizzes will be given.
and exam sessions.
References Peter Berry Ottaway (2008). Food fortification and supplementation: Technological,
safety and regulatory aspects. Woodhead Publishing Limited. Cambridge, England
Brian Thompson & Leslie Amoroso (2011). Combating Micronutrient Defi ciencies:
Food-based Approaches. Food and Agriculture Organization of the United Nations
Allen et al. (2006). Guidelines on food fortification with Micronutrients. World Health
Organization and Food and Agriculture Organization of the United Nations
Lotfi et al. (1996). Micronutrient Fortification of Foods: Current practices, research, and
opportunities. The Micronutrient Initiative & International Agricultural Centre.
Mazza, G. 1998. Functional foods: biochemical and processing aspects. Volume 1. PA:
Technomic Publishing Co., Inc., CRC Press.
Shi, J., Mazza, G. and Le Maguer M. 2001. Functional foods: biochemical and
processing aspects. Volume 2 PA: Technomic Publishing Co., Inc., CRC Press
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

136
Module Name Plant Products Processing Technology I
After completion of the module, the students will be able:
To set up methods and procedures of processing cereal grains, legumes, fats, oils, fruits and
vegetables in processing industries, regulatory agencies and food sectors
To apply the skill in processing factories and standardize the products based on the
measured quality attributes
Module objectives To develop a consumer oriented convenient, nutritious, safe and quality product of cereals,
fat and oils, and fruits and vegetables
To apply the knowledge of science and processing technology of the products processing
and improving the traditional trends of preservation , processing problems and methods to
tackle the problems
Module competency After successful completion of this module, students will be able to:
Apply the knowledge and understanding gained from the module for processing
science and technology of the raw materials (cereal and legumes, oilseeds, fruits
and Vegetables) and their conversion into various shelf stable, value added, safe
and nutritious foods (baked, extruded, fermented, malted, extracted, refined,
blended, improved) minimally processed and extended shelf life and stable
products by understanding component reaction.
Module Description The module comprises of three courses namely, Cereal and Pulse Processing
Technology, Fat & Oilseeds Processing Technology and Fruits and Vegetables
Processing Technology. This module deals with basic and advanced science
and technologies of processing plant derived foods with emphasis given to
production of excellent quality, safety and shelf stable products.
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
FTPE3141 Cereal and Pulse Processing Technology 5
FTPE3142 Fat & Oilseed Processing Technology 5
FTPE3143 Fruit and Vegetables Processing Technology 5

137
Course Title Cereal and Pulse Processing Technology
Degree Program B.Sc. in Food Technology and Food Process Engineering
Module Name/Code Plant Products Processing Technology I/Ftpe-M3141
Lecturer FTPE Staff
Student workload per semester 48 hrs lecture, 32 lab hrs,
This course is intended to:
Equip the students with knowledge of the anatomical structures of various cereal
grains and legumes and their chemical compositions
Course Objectives Enable the students understand the science and technology involved in the
conversion of cereal grains and legumes into various by-products
Enable students understand the functionalities of various recipes (ingredients) used
in the processing of cereal grain products and legumes
Equip students with the knowledge and skill to describe the various quality
evaluations and descriptions on the raw, processed products of the cereal grains
and legumes
At the end of the course students are expected to be competent to demonstrate very
good performance in cereal grain processing industry as process and quality
controller, production expert, research and development expert in the cereals and
legumes based technology areas and be able to optimize the processing methods,
storage conditions in order to keep the products safe, stable, nutritious and acquire
desired
Types of cereals and pulses (wheat, barley, oats, maize, sorghum, rice, triticale,
millets, tef, common beans, peas, etc). Anatomy of cereals and pulse grains.
Composition: starch and non-starch polysaccharides; nature of starch granules;
starch gelatinisation, pasting and retrogradation; amino acids and proteins; cereal
Course Description and pulse proteins classification; fats and lipids, minerals, vitamins, antinutrients.
Amylase and other enzymes in cereal grains. Milling technology: dry milling
products and flour quality; wet milling: starch and gluten. Cereal products
processing technology and products (unleavened and leavened baked products:
dough and bread baking, bread staling, cookies, breakfast cereal products; extruded
products like pasta and macaroni). Cereal malting and brewery. Storage of cereals
and pulses, and factors that
Cereal and legume grains classification and anatomical structure of various cereal
grains.
Cereal and legume grain compositions and their physico-chemical properties and
functionality
Various principles and practice of cereal grain cleaning and grading
Course Contents Physical, mechanical and thermal properties of cereal grains and their processing
technologies
Dry and wet milling technology of common cereal grains and their technological
features
Principles and practice of cereal malting and brewing
Gluten proteins: Wheat dough rheology (Farinograph, Mixograph,
Extensiograph, Alveograph and Visco-amylograph) and quality evaluations

138
Roles of various cereal enzymes in relation to cereal grain processing; Sprout
damage in cereal grains and analysis principles
Functionalities of various ingredients (recipes) used in the cereal and legumes
based food products processing
Science and Technology of yeast-leavened bakery products
Science and Technology of soft wheat products (cakes, biscuits, cookies, crackers,
Breakfast) and pasta, macaroni and noodles processing technology
Legume processing (canned and various snack foods, soybean processing and its
various products)
Semester 5th
Teaching & Learning Methods Lectures, Assignments, homework and group works will be given at the end of
each chapter and laboratory practical will be administered whenever applicable
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
Course Policy
given.
Bruce R. Hamaker (2008): Technology of Functional Cereal Products: CRC Press, Boca
Raton Boston New York Washington, DC & woodhead publishing limited Cambridge,
England
Gavin Owens (2001): Cereals Processing Technology, Woodhead Publishing Ltd,
References Abington, Cambridge, England
Stanley P. Cauvain, Susan S. Salmon and Linda S. Young (2005): Using Cereal Science
and Technology for the Benefit of Consumers: Woodhead Publishing Ltd and CRC Press
LLC
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

139
Course Title Fruit and Vegetable Processing Technology
Lecturer FTPE staff
Student workload per semester 3L, 2Lb
Course Objectives To study the physiology and processing technology of various types of fruits and
vegetables into various shelf stable, value added, safe and nutritious foods and
beverages.
To study the various quality analysis and descriptions associated to fruits and
vegetables and their products
Upon completion of this course, the students are expected to be able to execute
duties regarding classification of fruits based on their characteristics, processing
properties, origins and changes during maturation, maturity indices and formulate
products from fruits and vegetables
Course Description The course deals with Physiology of ripening, chemical and biochemical changes
during ripening, chemical composition and nutritional value, biosyntheses of
ethylene mode of action of ethylene. Classification of fruits based on respiration
rate, changes during maturation, maturity indices. Postharvest handling of
perishable commodities-precooling (room cooling, forced air cooling, hydro
cooling, contact icing, vacuum cooling, evaporative cooling), commodity
pretreatments. Microbiological changes, storage methods (In- ground storage, air
cooled stores, ice refrigeration, mechanical refrigeration, modified atmosphere or
controlled atmosphere storage, hypobaric storage or low pressure storage).
Processing of fruits and vegetables: drying, dehydration, freezing, preservation,
canning, juices and extracts, jams, jellies, marmalades. Pickles. Minimal
processing of fruits and vegetables. Physiological, biochemical and
microbiological changes after minimal processing. Modified atmosphere,
controlled atmosphere and vacuum packaging of minimally processed fruits and
vegetables and storage requirement.
Introduction to fruits and vegetables processing technology
Course Contents Structure and composition of fruits and vegetables
Physiological and biochemistry of fruits and vegetables
Physiological disorders of fruits and vegetables
Handling of perishable commodities
Technology and methods of fruits and vegetables storage
Processing and preservation of fruits and vegetables
Fruits and vegetables packaging
Quality Evaluation of fruits and vegetables
Semester 5th

140
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
given.
Nirmal K. SinhaHand (2011),Handbook of Vegetables and Vegetable Processing:
Blackwell Publishing Ltd., Ames, Iowa, USA
Wim Jongen (2002): fruit and vegetable processing: improving quality: Woodhead
Publishing Limited
References Jorge E. Lozano (2006): Fruit Manufacturing: Scientific Basis, Engineering Properties, and
Deteriorative Reactions of Technological Importance; Springer ScienceBusiness Media,
LLC
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

141
Course Title Fat and Oilseed Processing Technology
Course weight/ECTS 5
Module name/code Plant Products Processing Technology I/Ftpe-M3141
Lecturer FTPE Staff
The objectives of this course are:
Course Objectives To introduce students to anatomical structures of various oilseeds, their
compositions, associated (un)desirables reaction products and the various control
measures to suppress the reaction
To enable students in characterizing and identifying the physico-chemical
properties variations of different oils/fats and how it will influence the
technological usage and stabilities
To equip the students with knowledge of chemical and physical properties of fats
and oils analytical methods
To develop the competencies of applying the technology of the conversion of
edible oils into various products (edible refined oils, shortenings, margarine) and
modified functionalities and to apply the knowledge in the oil seeds processing
(edible oil extraction technologies, refining operations and quality evaluations).
The course deals with the selection and characterization of rRaw materials, Physical and
Course Description chemical characteristics, Chemical reactions, Modification of the fats and oils, Animal
origin fat processing, Fats/oils quality analysis features
Introduction to fats/oils
Raw materials: sources (plant and animal origin) of different fats and oils and
characterization
Biochemical composition of different oil seeds of commercial importance to Ethiopia, and
animal fats.
Course Contents Physical and chemical characteristics and functional roles of common edible oils
Processing science and technology of edible oil seeds (seed cleaning, extraction and
refining: lecithin removal, de-gumming, free fatty acid removal, bleaching and
deodorization)
Chemical reactions of fats and oils and methods of suppressing reactions that result
undesirable products and optimizing the processing
Modification of the fats and oils (Hydrogenation, inter-esterification, winterization,
fractionation, esterification, blending, de-odorization,
Finished fats and oils handling, plasticization, flaking, fats oils formulations, different
shortenings and margarine processing.
Animal origin fat processing: hot and cold pressing; rendering
Fats/oils quality analysis features
Semester 5th
Status of Course Compulsory

142
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
Course Policy
given.
Frank D. Gunstone (2004): The Chemistry of Oils And Fats: Sources, Composition,
References Properties and Uses, Blackwell Publishing Ltd, Oxford, UK
Casimir C. Akoh and David B. Min(2008): Food Lipids: Chemistry, Nutrition,
Biotechnology, CRC Press Taylor & Francis, Boca Raton
Frank D. Gunstone (2002: Vegetable Oils in Food Technology: Composition, Properties
and Uses
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

143
Module Name Plant Products Processing Technology I
After completion of the module, the students will be able:
To set up methods and procedures of processing cereal grains, legumes, fats, oils, fruits and
vegetables in processing industries, regulatory agencies and food sectors
To apply the skill in processing factories and standardize the products based on the
Module objectives measured quality attributes
To develop a consumer oriented convenient, nutritious, safe and quality product of cereals,
fat and oils, and fruits and vegetables
To apply the knowledge of science and processing technology of the products processing
and improving the traditional trends of preservation , processing problems and methods to
tackle the problems
Module competency To study the processing science and technology of the raw materials (cereal and
legumes, oilseeds, fruits and Vegetables) and their conversion into various shelf
stable, value added, safe and nutritious foods (baked, extruded, fermented, malted,
extracted, refined, blended, improved) minimally processed and extended shelf life
and stable products by understanding component reaction.
Module Description
FTPE3141 Cereal and Pulse Processing Technology 5
FTPE3142 Fat & Oilseed Processing Technology 5
FTPE3143 Fruit and Vegetables Processing Technology 5

144
Course Title Cereal and Pulse Processing Technology
Lecturer FTPE Staff
Student workload per semester 48 hrs lecture, 32 lab hrs,
Equip the students with knowledge of the anatomical structures of various cereal
grains and legumes and their chemical compositions
Course Objectives Enable the students understand the science and technology involved in the
conversion of cereal grains and legumes into various by-products
Enable students understand the functionalities of various recipes (ingredients) used
in the processing of cereal grain products and legumes
Equip students with the knowledge and skill to describe the various quality
evaluations and descriptions on the raw, processed products of the cereal grains
and legumes
At the end of the course students are expected to be competent to demonstrate very
good performance in cereal grain processing industry as process and quality
controller, production expert, research and development expert in the cereals and
legumes based technology areas and be able to optimize the processing methods,
storage conditions in order to keep the products safe, stable, nutritious and acquire
desired
Cereal and legume grains classification and anatomical structure of various cereal
grains.
Cereal and legume grain compositions and their physico-chemical properties and
functionality
Course Description Various principles and practice of cereal grain cleaning and grading
Physical, mechanical and thermal properties of cereal grains and their processing
technologies
Dry and wet milling technology of common cereal grains and their technological
features
Principles and practice of cereal malting and brewing
Gluten proteins: Wheat dough rheology (Farinograph, Mixograph,
Extensiograph, Alveograph and Visco-amylograph) and quality evaluations
Roles of various cereal enzymes in relation to cereal grain processing; Sprout
damage in cereal grains and analysis principles
Functionalities of various ingredients (recipes) used in the cereal and legumes
based food products processing
Science and Technology of yeast-leavened bakery products
Science and Technology of soft wheat products (cakes, biscuits, cookies, crackers,
Breakfast) and pasta, macaroni and noodles processing technology
Legume processing (canned and various snack foods, soybean processing and its
various products)
Course Contents

145
Semester 5th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
Course Policy Laboratory: Laboratory practical must be attended 100% by each students.
given.
Bruce R. Hamaker (2008): Technology of Functional Cereal Products: CRC Press, Boca
Raton Boston New York Washington, DC & woodhead publishing limited Cambridge,
England
References Gavin Owens (2001): Cereals Processing Technology, Woodhead Publishing Ltd,
Abington, Cambridge, England
Stanley P. Cauvain, Susan S. Salmon and Linda S. Young (2005): Using Cereal Science
and Technology for the Benefit of Consumers: Woodhead Publishing Ltd and CRC Press
LLC
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

146
Course Title Fruit and Vegetable Processing Technology
Lecturer FTPE staff
Course Objectives To study the physiology and processing technology of various types of fruits and
vegetables into various shelf stable, value added, safe and nutritious foods and
beverages.
To study the various quality analysis and descriptions associated to fruits and
vegetables and their products
Upon completion of this course, the students are expected to be able to execute
duties regarding classification of fruits based on their characteristics, processing
properties, origins and changes during maturation, maturity indices and formulate
products from fruits and vegetables
Introduction to fruits and vegetables processing technology
Structure and composition of fruits and vegetables
Physiological and biochemistry of fruits and vegetables
Course Description Physiological disorders of fruits and vegetables
Handling of perishable commodities
Technology and methods of fruits and vegetables storage
Processing and preservation of fruits and vegetables
Fruits and vegetables packaging
Quality Evaluation of fruits and vegetables
Course Contents
Semester 5th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.

147
given.
Nirmal K. SinhaHand (2011),Handbook of Vegetables and Vegetable Processing:
Blackwell Publishing Ltd., Ames, Iowa, USA
Wim Jongen (2002): fruit and vegetable processing: improving quality: Woodhead
References Publishing Limited
Jorge E. Lozano (2006): Fruit Manufacturing: Scientific Basis, Engineering Properties, and
Deteriorative Reactions of Technological Importance; Springer ScienceBusiness Media,
LLC
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

148
Course Title Fat and Oilseed Processing Technology
Module name/code Plant Products Processing Technology I/Ftpe-M3141
Lecturer FTPE Staff
The objectives of this course are:
Course Objectives To introduce students to anatomical structures of various oilseeds, their
compositions, associated (un)desirables reaction products and the various control
measures to suppress the reaction
To enable students in characterizing and identifying the physico-chemical
properties variations of different oils/fats and how it will influence the
technological usage and stabilities
To equip the students with knowledge of chemical and physical properties of fats
and oils analytical methods
To develop the competencies of applying the technology of the conversion of
edible oils into various products (edible refined oils, shortenings, margarine) and
modified functionalities and to apply the knowledge in the oil seeds processing
(edible oil extraction technologies, refining operations and quality evaluations).
Raw materials, Physical and chemical characteristics, Chemical reactions, Modification of
Course Description the fats and oils, Animal origin fat processing, Fats/oils quality analysis features
Introduction to fats/oils
Raw materials: sources (plant and animal origin) of different fats and oils and
characterization
Biochemical composition of different oil seeds of commercial importance to Ethiopia, and
animal fats.
Course Contents
Physical and chemical characteristics and functional roles of common edible oils
Processing science and technology of edible oil seeds (seed cleaning, extraction and
refining: lecithin removal, de-gumming, free fatty acid removal, bleaching and
deodorization)
Chemical reactions of fats and oils and methods of suppressing reactions that result
undesirable products and optimizing the processing
Modification of the fats and oils (Hydrogenation, inter-esterification, winterization,
fractionation, esterification, blending, de-odorization,
Finished fats and oils handling, plasticization, flaking, fats oils formulations, different
shortenings and margarine processing.
Animal origin fat processing: hot and cold pressing; rendering
Fats/oils quality analysis features
Semester 5th
Status of Course Compulsory

149
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
given.
Frank D. Gunstone (2004): The Chemistry of Oils And Fats: Sources, Composition,
References Properties and Uses, Blackwell Publishing Ltd, Oxford, UK
Casimir C. Akoh and David B. Min(2008): Food Lipids: Chemistry, Nutrition,
Biotechnology, CRC Press Taylor & Francis, Boca Raton
Frank D. Gunstone (2002: Vegetable Oils in Food Technology: Composition, Properties
and Uses
_____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

150
Module Name Biochemical and Reaction Engineering

The objectives of this module are:
To provide students with a thorough introduction to the fundamental aspects
of chemical reactor analysis and design and to develop a knowledge of
chemical kinetics
Module objectives To describe how to (in)activate enzymes and manipulate the actions of
microorganisms evolved in food processing when their action is needed to
be desirable or undesirable: application of engineering principles to
conceive, design, develop, operate, and/or use processes and products based
on biological and biochemical phenomena
To study how to use enzymes in our foods to change the taste, flavor,
aroma, colour, texture, and nutritional quality.
To control the rate in some desirable fashion, to adjust biochemical
reactions so as to produce substances with desirable chemical characteristics
in a controllable manner, including choice of an appropriate catalyst and to
determine protein structure and the kinetics of enzyme reactions and
microorganisms action and emphasize food production.
Module competency After completing this module, the students will be able to apply the
concepts of biochemical engineering and reaction engineering for food
processing
Module Description This module consists of two courses. Biochemical Engineering and
Reaction Engineering.
Teaching methods Lecture and tutor
FTPE3151 Fundamentals of Biochemical Engineering 3
FTPE3152 Fundamentals of Reaction Engineering & Kinetics 5

151
Course Title Fundamentals of Biochemical Engineering
Course weight/ETS 3
Degree Program BSc. Food Technology and Process Engineering
Module Name/Code Biochemical and Reaction Engineering/ Ftpe-M3151
Lecturer FTPE staff
Student work load per semester 32 hrs lecture, 16 hrs tutorial and 32 hrs home study
The course is intended to:
Provide students with knowledge of equipment selection, lab set up, culture
techniques, medium and inoculums preparation and excels on to providing of
Course Objectives knowledge how to describe, scale up, and monitor biochemical processes of food.
Provide students with knowledge of how enzymes produce the components of our
foods, as well as the enzymes that make it possible to synthesize our food
components rapidly, efficiently, nutritiously, and in the quantity needed to feed the
growing world population
Provide students with the knowledge of enzyme kinetics emphasising on enzyme
reactor and inhibition, fermentation process control and cell growth kinetics
Biochemical processing, enzyme kinetics, reactor design, downstream processing,
Course Description fermentation, Bioprocess scale up
Introduction: importance of bioprocessing and scale-up

Enzyme kinetics and immobilized enzymes: simple enzyme kinetics, enzyme reactor and
inhibition and factors influencing the bioprocess
Course Contents Industrial applications of enzymes: carbohydrate, starch conversion, starch conversion
Cell kinetics and fermenter design: growth cycle, cell and growth kinetics, batch or plug
flow, stirred tank fermenter, continuous stirred tank fermenter, multiple fermenters in
series, alternative fermenters and structured kinetic models
Downstream processing: solid liquid separation, cell rupture, recovery and purification
Fermentation process control:
Bioprocess scale up:
Pre-requisites None
Semester 5th
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 1...10%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
course.

152
given.
References James M. Lee (2001): Biochemical Engineering: Prentice- Hall Inc.
Ghasem D. Najafpour (2007): Biochemical Engineering and Biotechnology:
Elsevier
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

153
Course Title Fundamentals of Reaction Engineering and Kinetics
Module Name/Code Biochemical and Reaction Engineering/ Ftpe-M3151
Lecturer FTPE staff
Student workload per semester 48 hrs lecture, 32 hrs tutorial and 48 home study
To equip the student how to find the expression to relate input to output
To provide students with a thorough introduction to the fundamental aspects of
Course Objectives chemical reactor analysis and design and to develop a knowledge of chemical
kinetics
To provide students with basics of the rates of chemical reactions and the factors
affecting these rates which is used to understand fundamental aspects of reaction
pathways
To devise new and/or better ways of achieving desired chemical reactions and is
used to improve the yield of desired products or developing a better catalyst and
for reactor design in chemical reaction or process engineering.
Upon the completion of the course the students will be able to develop kinetic
equations for reactions of different model reactors, acquire ability to use kinetic
equation to sizing in reactors, will be able to analyze reactor kinetics data and
develop model for unit process in different types of reactors and optimize them.
This course deals with scope of reaction engineering, reaction kinetics, rate laws, plug flow
Course Description reactors, homogeneous and heterogeneous reactions in food processing operations
Nature and scope of reaction engineering
Course Contents classification of reactions, measurement of rate of reaction, kinetics and ideal reactor
models,
development of the rate law for a simple system,
Kinetics of homogeneous reactions in plug flow reactor,
Kinetics of homogeneous complex reactions and heterogeneous reactions
Kinetics of non-catalytic heterogeneous reaction
Pre-requisites None
Semester 6th
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 1...10%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

154
course.
given.
Ronald W. Missen Charles A. Mims Bradley A. Saville (1999): Introduction to
Chemical Reaction Engineering And Kinetics; John Wiley & Sons, Inc.
References Octave Levenspiel (1999): Chemical Reaction Engineering 3rd ed.; John Wiley and
Sons Inc.
Charles G. Hill, Jr. (1977): An Introduction to Chemical Engineering Kinetics &
Reactor Design; John Wiley and Sons Inc.
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155
Module Name Food Biotechnology and Beverage Processing
The objective of this module is:
To equip the students with the integrated knowledge of food biotechnology
(metabolic process and control) to modify and manipulate the behavior of foods
with the use of industrial microorganisms to produce traditional, industrial foods
and beverages), novel, and nutritionally and functionally enhanced products as
Module objectives well as providing the students with knowledge of bioconversion of food raw
materials to processed products, biochemical advances in traditional fermentation
To equip the students with different types of traditional Ethiopian foods,
preparation techniques, equipment, processing methods and recipes, opportunities
for improvements with particular emphasis to traditional processing of under
researched foods
To execute tasks of manipulating bioconversion systems of food constituents by
using tailored knowledge of controlling the metabolic processes of the
microorganisms and enzymes evolved in the food processing. The students will
also be able to apply the knowledge of food biotechnology in improving the
traditional foods processing methods in order to come up with technologically and
functionally modified indigenous food and beverages.
Module competency
FTPE3161 Food Biotechnology 5
FTPE3162 Beverage Processing Technology 5
FTPE3163 Indigenous Food Processing Technology 3

156
Course Title Food Biotechnology
Module Name/Code Food Biotechnology and Beverage Processing/ Ftpe-M3161
Lecturer FTPE staff
Student work load per semester 48 hrs lecture, 32 hrs lab and 48 hrs home study
Course Objectives The course aimed to:
Introduce students to the principles and applications of Food Biotechnology and
Fermentation in the context of Food Processing Technology and food waste utilization in
order to overcome food shortage, pollution problem in the country.
Provide students with a sound understanding of the food biotechnology and its application
in food processing industry and develop understanding about different techniques of bio-
fermentation for the improvement of nutritional quality of foods.
To acquaint students with food biotechnology and its application in the production of cell
biomass, single cell protein, enzymes, metabolites, Probiotic foods, bacteriocin and its role
in preservation of food.
Basic concepts of food biotechnology, fermentation processes, Sterilization
techniques, Industrial application of genetic engineering, Techniques for
Course Description improvement of food Microorganisms, Biomass production, Bioreactor,
Production of enzymes, Biosensors and Biosafety regulation, Food waste treatment
and utilization
Food Biotechnology: Definition, application in food industry.
Significance of traditional and modern food fermentation process
Raw materials for fermentation, Yeast based fermentation; Bacteria based
fermentation; other microorganisms based fermentation, Batch and continuous
fermentation and their limitations
Sterilization techniques: Introduction; Preparation of sterile media, Maintenance
of aseptic conditions
Industrial application of genetic engineering
Course Contents Techniques for improvement of food Microorganisms; Starter culture types;
Genetic improvement; Propagation of starter cultures;
Probiotics; Bacteriocin
Biomass production: Protein source; Bakers yeast-Introduction, medium for
production process outline
Bioreactor: fermenter and bioreactor system; design for sterile operation;
Separation of intracellular and extracellular compounds and product
recovery
Production of enzymes: Enzymes from microbial sources;
Recombinant E. coli fermentation; Recovery of enzymes, purification and safety
aspects
Biosensors and Biosafety regulation; Nature and types of biosensors
Food waste treatment and utilization; Sources and characteristics of food
processing wastes; Bio processing in food waste treatment; Conversion of food
waste into value added products; by application of biotechnology
Practical:
Enzyme kinetics

157
Propagation of Starter cultures and its activity
Role of LAB in the manufacture of fermented food products
Manufacture of Cheese
Assignments/Visit to Biotechnology based industries.
Exercise of fermentation process on selected traditional fermented foods
Pre-requisites None
Semester 5th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
given.
References Kalidas Shetty, (2006): Food Biotechnology; Taylor & Francis Group, LLC
Stanislaw B., Johannes T. and Jacek P (2000): Food biotechnology; Elsevier
Science B.V.
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158
Course Title Beverage Processing Technology
Lecturer FTPE Staff
The course is intended to:
Provide students with understanding of the malting and alcoholic beverages
processing technology from raw material selection throughout processes and end
product technological and functional evaluations
to equip students with knowledge of the quality features of different ingredients (water,
Course Objectives sweeteners, CO2, acids, flavors, and colorants), process chemistry and technology of
carbonated and non-carbonated beverages; equipment, quality assurances, packaging and
distribution
Provide students with knowledge of the principles and practice of processing of
quality raw materials (barley malt, water, hops, and other adjuncts, grapes, fruits
and others) and raw material quality features, processing of desirable beverage
under controlled conditions and quality features
Enable students to be equipped with the knowledge of sciences (chemistry and
microbiology) and technology of malts and beverages (alcoholic and non-
alcoholic) processing starting from raw materials to the packaging and
distributions.
Upon completion of this course, the students will be able to identify and apply the
knowledge in the laboratory quality assurance & production management,
technical beverage processing operations and beverage products development
Course Description Beer processing, Traditional opaque beers, Tej, Alcoholic distillates, Wine,
Carbonated and non carbonated non-alcoholic beverages
Beer processing
Course Contents Malt and their uses; cereal grain and pulse malts
Barley grain quality features, grain in stores, handling and storing grains and malts;
barley grain physiology, composition and enzyme modification in relation to
malting; Malting technology-controlled steeping, germination and drying of barley
malt; energy used in the malting.
Beer raw material quality features: barley malt, hops, yeast and water and various
adjuncts
Water quality features
Malt analysis principles, malt milling and mashing stages; wort boiling with hops,
fermentation and the conditions; beer quality analysis principles; defects in
brewing and methods to avoid; beer aging, pasteurization and packaging;
processing of different beers and their variations; HACCP principles for quality
assurance in beer making.
Traditional opaque beers
Nature of raw materials and their preparations
Processing stages: mashing, fermentation, storage and delivery
Tej

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Science and technology
Improvements possibilities
Spoilage factors and principles how to suppress: HACCP for traditional alcoholic
beverages
Alcoholic distillates
Raw materials and fermentations
Distillation
Packaging and HACCP for alcoholic distillates
Wine
Grape raw materials features: growth, harvest and quality features;
Grape must production and treatments;
Processing stages (pressing, fermentation, racking and clarifications and bottling)
for red and white wine;
Spoilage factors and principles how to suppress;
Wine quality features and HACCP principles for assuring wine quality.
Carbonated and non carbonated non-alcoholic beverages
Raw materials and their quality characteristics: water, sweeteners, and color; water
treatments
Highlight on the raw materials processing
Composition of various non-alcoholic beverages
Cleaning of packaging equipments
Processing stages: treated water and syrup mixing, bottling and quality monitoring
Reduced calorie and non-nutritive sweeteners
Physico-chemical properties analysis of carbonated non-alcoholic beverages
Fruit juices and concentrates
HACCP principles in assuring the quality of carbonated non-alcoholic beverages
Semester 6th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
Course Policy
given.

160
References Briggs et al. (2004). Brewing Science and practice. CRC Press. Washington DC.
Priest, F. G. & Stewart, G. G. (2006). Handbook of brewing. Taylor and Francis.
Name Signature Date
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161
Course Title Indigenous Food Processing Technology
Lecturer FTPE Staff
Course Objectives The course is designed to introduce to the different types of traditional Ethiopian
foods, food preparation techniques, equipment, processing methods and recipes,
advantages and disadvantages, opportunities for improvements with particular
emphasis to traditional processing of: coffee, cereal, pulses, vegetable, root and
tuber crop, oil seed and animal products.
Upon completion of the course, the students are expected to be competent in:
Identifying and applying the course knowledge in preservation, processing problems and
methods of solving the problems
Exert the knowledge in cottage product development and improving the traditional foods to
a large scale product for market.
Course Description This course deals with indigeneous foods for possible improvements of
processing, storage handling and preservation of traditional Ethiopian foods and
some selected foods from other countries
Introduction to traditional food processing technology

Basic principles in traditional food processing and preservation (Processing for
sale, Basic concepts, Preservation of foods, Equipments used in Ethiopian
traditional food processing and preservation)
Raw material supply and preparation of traditional foods
Processing methods of traditional foods (blanching, baking, roasting, frying,
Course Contents puffing, flaking, pasteurization, canning, concentration, drying/dehydration,
salting, pickling, fermentation, cooling, extrusion, packaging)
Storage of traditional foods and raw materials
Whole and split grains and beans traditional food products
Cooked grains and beans traditional foods
Germinated gains and traditional foods produced from germinated grains
Flours traditionally produced
Dough, porridge and related traditional foods
Breads and pancakes
Biscuits and cakes
Snack foods
Beverages (alcoholic and non-alcoholic traditional
Practical
Use of laboratory and its equipment
Preparation of some traditional foods
Pre-requisites None
Semester 6th

162
Quiz 2 5%
Quiz 3 .5%
Assignment 1...10%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
course.
given.
References Reviews of Ethiopian and African traditional foods processing and preservation
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163
Module Name Plant Products Processing Technology II

The objective of this module is to introduce students to the fundamentals of plant
Module objectives based food processing. In addition, the structural properties of plant foods which
are related to food processing will be studied.
After the completion of this module, the students will be able to understand and
solve the following aspects:
Understand and grasp the basic knowledge processing:
Root and tuber crops processing technology
Coffee, tea and spices processing technology
Sugar processing
Starch, confectionary and honey processing technology
Module competency This module will enable the students to acquire and apply knowledge and skill on
plant foods processing such as cereals, roots, tubers, starch, confectionery, coffee
and tea processing.
Module Description
FTPE3171 Sugar Processing Technology 3
FTPE3172 Root & Tuber Crops processing Technology
3
FTPE3173 Starch, Confectionary & Honey Processing
Technology 3
FTPE4174 Coffee, Tea and Spice Processing Technology 3

164
Course Title Sugar Processing Technology
Module Name/Code Plant Products Processing Technology II/ Ftpe-M3171
Lecturer FTPE Staff
Student work load per semester 32 hrs lecture, 16 lab and 32 hrs home study
Course Objectives The course is designed to introduce students to the technology of sugar processing;
equipment, extraction and refining and quality sugar processing operations
dominantly from sugar cane; sugar industrial applications.
Understand the various unit operations (milling to packaging), equipments and
laboratory analysis involved in the extraction, and refining of sugars from sugar
cane.
Identify and apply the knowledge in the sugar processing industry and sugar and
sugar by-products; allied industry applications (beverages, pharmaceuticals,
ethanol, yeast and other downstream chemical processing; paper and paperboards).
Course Description
The course describes Sugar (sucrose) extraction and refining which includes,
Course Contents Sucrose sources: sugar cane (Saccharum officinarum) and sugar beet (Beta
vulgaris ssp. Vulgaris var. altissima)
Harvesting, milling, extraction, clarification, evaporation, crystallization,
centrifugation, drying and others operations and factors that affect the refining
requirements and deteriorative reactions: hydrolytic, caramelization, degradation,
Refining unit operations science and technology: affination, defecation
(phosphatation, carbonation), de-colorization, crystallization, drying and cooling,
recovery
Principles in the common quality criteria analysis in the sugar industry
Sucrose various food technology and other industry applications
Sugar by-products (bagasse, molasses, and filter cake) processing and applications
and downstream ethanol and other chemicals processing
Pre-requisites None
Semester 6th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%

165
course.
given.
Textbooks
Chen, J, C. P. and Chou, C. 1993. Cane sugar handbook, 12 th ed, John Wiley and
References Sons, Inc., NY.
References
Birch, G. G. and Parker, K.J. 1978. Sugar science and technology. Applied Science
Publishers LTD, London, UK.
Alexander, R. J. 1998. Sweeteners: nutritive. American Association of Cereal
Chemists, St. Paul, MN, USA.
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166
Course Title Root & Tuber Crops Processing Technology
Lecturer FTPE Staff
The course is designed to acquaint students with knowledge of processing roots
and tuber crops in to edible food products.
Course Objectives The course will equip students with:
Knowledge of different types of roots tuber crops e.g. Anchote, Enset, cassava,
yam, potato etc
Knowledge of quantitative determination of nutrient components & natural
toxicants
Skill of processing roots & tuber crops into food products
Course Description This course deals with introductory concepts on tubers, harvesting, storage,
processing and preservation methods and quality determination of roots and tubers
Principles and practice of root and tuber crop processing and preservation with
Course Contents emphasis on ensete, yam, potato, cassava, etc.
Theory:
Definition of roots and tuber crops
Proximate composition/natural toxicants
Processing methods
Methods of preservation
Practical:
Quantitative determination of toxic constituents
Determination of carbohydrate, protein, fat, fiber, ash
Pre-requisites None
Semester 6th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%

167
course.
given.
Agriculture & Consumer Protection. FAO Corporate Document Repository:
Storage and Processing of Roots and Tubers in the Tropics
(http://www.fao.org/docrep/x5415e/x5415e00.htm)
Trche, Dr Serge. TROPICAL ROOT AND TUBER CROPS AS HUMAN
References STAPLE WOOD. Montpellier France, 1996.
Christopher Wheatly, Gregory J.Scott, Rupert Best and Siert Wiersema. Adding
Value to Root & Tuber Crops: A manuel on Product Development . Cali,
Colombia: CIAT Publication No.247, 2002.
Kaul, Avtar K. CGPRT Crops Processing and Nutrition. CGPRT Centre.
Burton, W.G. (William Glynn), 1916. The Potato.-3rd ed. Johan Wiley & Sons,
Inc., New York.
Marina Carcea Bencini (1991). Post-harvest and processing technologies of
African staple foods: a technical compendium, Food and Agricultural Organization
of UNITED NATIONS, Rome
R.J. Hillocks, J.M. Thresh and A.C. Bellotti (ed.) (2002). Cassava Biology,
Production and Utilization. New York, CABI publishing.
UNIFEM (1993). Root crop processing: Food cycle technology
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168
Course Title Starch, Confectionary & Honey Processing Technology
Lecturer FTPE Staff
The course is designed to introduce students to the science and technology of
starch, honey and confection processing; properties, qualities and applications.
Course Objectives Understand the various unit operations used in the wet milling of starch, properties
and applications of starches, and by products.
Understand honey processing and quality features
Understand the confection ingredients and processing of various confections
Understand the associated laboratory practices that to ensure quality
Identify and apply the knowledge in the starch, honey and confection technologies;
quality features
Course Description The course is concerned with extraction and characterization of starch for different
applications in food processing, honey processing and quality, confectionery
processing technologies
Starch source, extraction (wet milling) and property
Course Contents Starch modification and products
Starch applications
Byproducts of wet milling and their applications
Honey bee processing and physicochemical properties
Pectins, gums and sugar alcohols applications
Confectionary ingredients, processing and quality features in the processing of
hard boiled candies, gums and chocolates
Pre-requisites None
Semester 6th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Course Policy course.

169
given.
References Text books
BeMiller, J. N. 2007. Carbohydrate Chemistry for food Scientists, 2nd ed.
Thomas, D. J. and Atwell, W.A. 1999. Starches. American Association of Cereal
Whistler, R. L. and BeMiller, J.N. 1997. Carbohydrate chemistry for food
scientists. American Association of Cereal Chemists, St. Paul, MN, USA.
Reference
Alexander, R. J. 1998. Sweeteners: nutritive. American Association of Cereal
Abera, S. and Bultosa, G. 2008. Science and technology of wet milling of grains.
Training module for DIF project Center for Research on Grain Quality,
Processing and Technology Transfer. Haramaya University.
Various chapters in: Wrigley, C., Corke, H. and Walker, C. E. (Eds.).
Encyclopedia of Grain Science. Vols.13. 2004. Elsevier Ltd., Oxford, UK
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170
Course Title Coffee, Tea and Spice Processing Technology
Lecturer FTPE Staff
The course aims to introduce students to the traditional as well as state of the art
industrial processing and marketing of coffee and tea. It deals with the importance
of coffee in the Ethiopian economy and the potential of tea as a foreign currency
Course Objectives earning commodity. It enables students to develop the skills in wet and dry
processing of coffee and tea.
Students will
Study the anatomy and physiology of the coffee fruits and the postharvest changes.
Learn all the processes involved in the harvest, handling, and processing of coffee cherry to
obtain quality green beans.
Be familiar with the quality standards expected from export grade coffee beans and the care
required for maintaining the quality during processing, storage and transportation.
Study the technologies available for processing the green coffee beans to various processed
products and for their packaging.
Be introduced to the different varieties of tea plants and their importance in the processing
industry.
Be familiar with the different types of tea processing products and the processing methods
involved.
Learn the various quality grading systems followed by the major producing countries
which supply the world market.
This course will focus on harvesting and processing of coffee, tea and spices. It
Course Description also deals with packaging, transportation and storage of these commodities.
Importance of coffee in the Ethiopian economy.

Harvesting methods and postharvest physiology of coffee beans.
Operations in the processing of green coffee beans.
Packaging, transportation and storage of green coffee beans.
Quality standards of green coffee beans.
Course Contents Processing technologies of roasted, ground, instant and other coffee products.
Importance of tea and its status in Ethiopian economy.
Harvesting methods and postharvest physiology of tea leaves.
Operations in the processing of green tea leaves to various types of tea products.
Packaging, transportation and storage of processed tea.
Quality grades of processed tea.
Storage, transportation and marketing of tea products.
Pre-requisites None
Semester 7th

171
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Course Policy course.
given.
Jean Nicolas Wintgens (2004). Coffee:Growing, Processing, S u stai n a ble Production; A
Guidebook for Growers, Processors, Traders, and Researchers. WILEY-VCH Verlag
References CmbH & Co. KCaA
Peter K. V. (2001). Handbook of herbs and spices. CRC Press
Name Signature Date
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172
Module Name Animal Products Processing Technology
The objective of this module is:
Module objectives To introduce students to the fundamentals of animal based food processing and the
technologies behind.
Understand and grasp the basic knowledge processing:
Dairy microbiology and processing technology
Meat processing technology
Poultry processing technology
Fish processing technology
Module competency The students will acuire knowledge and skill on dairy, meat and fish processing
and be able to apply them on quality determination, processing and preservation of
animal based foods and their products
Module Description
Teaching methods Lecture, lab activities
FTPE3181 Dairy Processing Technology 5
FTPE3182 Meat, Poultry and Fish Processing
5
Technology

173
Course Title Dairy Processing Technology
Module Name/Code Animal Products Processing Technology/ Ftpe-M5181
Lecturer FTPE Staff
The course aims to acquaint students with market milk industry, processing of milk
Course Objectives and milk products, Quality, food safety, sanitation and CIP system related to dairy
equipments in order to build up confidence in students so they may start his
entrepreneurship.
Course Description This course deals with constituents of milk, physico-chemical properties,
processing of pasteurized milk, yoghrt, cheese, butter
Market Milk Industry: Introduction, Definition, Advancements, Safe guarding
milk supply, Clean milk production, Cooling and transportation of milk, Cleaning
and sterilization of dairy equipments, Judging and grading of milk, Flavour defects
Course Contents in milk, their causes and prevention.
Physico-chemical properties of milk and its constituents: Definition, composition,
function and importance of fat, protein, lactose, minerals, vitamins and enzymes.
Physical properties of milk: Color, Specific gravity, Freezing point, Viscosity,
Surface tension, Refractive index, Red ox-Potential, Specific heat, Specific
conductance.
Fermentation: Definition, Importance, Types role of fermentation in fermented
dairy products, Lactic acid fermentation, Citric acid fermentation, Prop ionic acid
fermentation,
Butyric acid fermentation, Acetic acid fermentation and anaerobic fermentation.
Starter culture technology: Definition, Types, requirements, classification,
propagation, maintenance and preservation techniques.
Manufacture of yoghourt: Definition, Classification, Propagation of yoghourt
cultures, Manufacture of different types of yoghourt, Recent developments in
yogurt technology, Biochemical changes during manufacture and storage of
yoghourt, Defects and their remedies.
Cheese: Definition, Principles of cheese making, Classification, Basic steps in
cheese making, Manufacture of Cheddar cheese, Cottage cheese and Mozzarella
cheese. Additives in cheese making, Defects in cheese, their causes and
prevention.
Butter: Definition, classification, composition, methods of manufacture, Theories,
Packaging, Storage,
Over-run, losses in butter making, Judging and grading,
Defects in butter, their causes and Prevention,
Ice cream: Definition, classification, Composition, Role of constituents, Method
of manufacture, Packaging, Hardening, Storage, Over run in
Ice-cream, Defects in Ice-cream, their causes and prevention.
Cleaning and Sanitation of dairy plant: Importance, Definitions, Detergents,
Sanitizers, Functions of constituents in cleaning and sanitization, CIP system,

174
cleaning procedure of dairy
Equipments.
Pre-requisites None
Semester 6th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
given.
Walstra,P., Geurts, T.J.,Noomen,A., Jellema,A and Van Boekel,M.A. 1999. Dairy
Technology. Marcel Dekker In., New York.
References
Sukumar De 2001. Outlines of Dairy Technology, New Delhi: Oxford University
Press.
Robinson,R.K. 1993. Modern Dairy Technology. Blakie Academic and

Professional, London
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Course Title Meat, Poultry and Fish Processing Technology
Module Name/Code Animal Products Processing Technology/ Ftpe-M5181
Lecturer FTPE Staff
The course intends to give students knowledge and understanding of:
Production and processing of foods derived from animals (meat) and fishes
Physical and biochemical characteristics of muscle foods and fishes
Course Objectives Slaughter, processing, and preservation procedures used in preparation of animal products
for human consumption.
impact of variations in animal production, handling, harvesting, and product processing on
meat and fish product characteristics
Microbiology and public health issues associated with meat products and fishes
Processing of meat and fish products, including protein functionality, thermal processing,
curing, smoking and deterioration during storage.
To be able for good manufacturing practice and preparing for program field
Course Description This coarse deals with slaughtering, meat quality, processing and preservation of
meat from cattle, sheep, poultry and fish
Introduction to Meat and Fish Science and Technology
History of consumption
Facts about Meat and Fish
Features of Meat consumption
Course Contents Evaluation of slaughter animals
Movement of meat animals
Means of transportation
Pre-slaughter holding of animals
Slaughtering facilities
Types of slaughtering house
Beef slaughtering plant
Inspection of beef animals
Carcass evaluations
Meat hygiene
Fish Science and Technology
Fishing and aquaculture
Food chain in water
Fishing gear
Food of fishery products
Fish inspection
Fish grading and processing
Meat and Fish preservation
Preservation at life base
Low temperature curing of meat (chilling and freezing)
Heating
Irradiation
Raw, boiling and cooked sausages technology

176
Hide and Skin
Procedures in hide and skin processing
Preservation of hide and skin
Causes of defects of hide and skin
Technical requirements for the processing of plants of meat and fish
Raw material supply
Design and equipment for plant
Services and supplies
Labor, technical control and management
Availability of market and location
Pre-requisites None
Semester 6th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
course.
given.
References Varnam, A. H. and Sutherland, J. P. 2000. Meat and meat products: technology,
chemistry and microbiology, Vol. 3
Kerry J. and Leward d. 2002, Meat Processing, Improving Quality, Woodhead
Publishing, Cambridge, UK.
Hui Y.H, Nip W.K , Rogers R. Youg, 2001, Meat Science and Applications,
Marcell and Dekker Inc. New York.
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177
Module Name Mathematics & Computer Applications for Food Processing
The objective of this module is to:
Module objectives Equip students with advanced mathematical tools to solve problems and
develop model for food processing operations.
Module competency This module will equip the students with the appropriate knowledge of
mathematical and computing concepts for food processing applications such as
modeling, optimization
Module Description
Teaching methods Lecture, tutor, lab activities
Math4191 Advanced Applied Mathematics 5
FTPE4192 Computer Applications in Food Processing 3

178
Course Title Advanced Applied Mathematics
Module Name/Code Mathematics & Computer Applications for Food Processing/ Ftpe-M4191
Lecturer Mathematics Department Staff
Course Objectives Students shall learn basics of mathematical modeling, different numerical methods for
determination of roots of equations, fundamentals of linear algebraic equations, least
square regressions and interpolation methods, numerical differentiation and integration,
and solving ordinary differential equations numerically.
Course Description Multivariate calculus, linear algebra, Fourier series, ordinary differential equations,
complex analysis, and integral transforms
Course Contents Fundamentals of numerical methods:

Recursion formulas, iteration. Errors in machine computation.
Roots of equations:
Bracketing methods and open methods.
Systems of linear algebraic equations:
Direct and iterative methods.
Systems of non-linear equations.
Interpolation and approximation.
Least-squares regression: linear, polynomial and multiple regressions.
Numerical differentiation and integration.
Finite difference approximation to derivatives, Richardson extrapolation.
Numerical solution of Ordinary Differential Equations
Pre-requisites Math1042
Semester 7th
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

179
and exam sessions.
References Williams, W.E. and Waltham, A. (1985). Applied Mathematics for Advanced
Level. Hodder and Stoughton, pp345.
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180
Course Title Computer Applications in Food Processing

Module Name/Code Mathematics & Computer Applications for Food Processing/ Ftpe-M4191
Lecturer FTPE Staff
Student work load per 16hrs lecture, 32 hrs lab and 32 hrs home study
semester
Course Objectives This course will equip the students with the dynamic application of computer in
food and beverage industry in both planning and technological utilization.
This course focuses on application of softwares (MatLab, SAS), Drawing soft
Course description wares (CHEMCAD, Supro, AutoCad, Aspen Plus) for food processing like
modeling, optimization, process flow sheet drawing
Course Contents Application of different software in food technology and food process
engineering, Different software in food related business planning and analysis.
Different softwares that enable the student draw and apply various processing
drawings
Pre-requisites Math2051
Semester 8th
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
accepted.

181
References Paul Singh R. (1996). Computer Applications in Food Technology: Use of
Spreadsheets in Graphical, Statistical, and Process Analysis. Elsevier Science &
Technology Books
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182
Module Name Food Quality and Safety
Maintaining an enormous variety of safe, high quality and affordable food
poses a continuous challenge in the food industry. An increasing consumer
awareness and demand for safer and better products exists, food quality,
therefore, is essential prerequisite for success in food business. This module is
designed to:
Module objectives Equip students with principles and practices of food quality management at
industrial level, taking into account the requirements of the modern food
industry;
Provide knowledge on food quality and principles of its supervision by law.
Identify the different classes of toxic substances that have known health
Hazards
Classify the different routes of toxic exposure, metabolic pathways,
mechanisms of distribution within the body, and elimination processes
Module competency
Module Description
FTPE4201 Food Toxicology 3
FTPE5202 Food Quality & Safety Management 5

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Course Title Food Toxicology
Course Number FTPE4201
Module Name/Code Food Quality and Safety/ Ftpe-M4201
Lecturer FTPE Staff
Student work load per semester 48 hrs lecture, and 48 hrs home study
Course Objectives At the end students are able to:
Understand the basic principles of food toxicology
Recognize and practice methods of detection and determination of toxicants in foods
Identify the different classes of toxic substances that have known health hazards
Classify the different routes of toxic exposure, metabolic pathways, mechanisms of
distribution within the body, and elimination processes
Understand the effects of different toxicants in terms of target effect on the cellular-
organ system- and whole body-levels
Principles of Toxicology; Types of toxicants; Determination of Toxicants in Foods;
Biotransformation; Natural Toxins; Natural Toxins in Plant Foodstuffs; Fungal and
Course Description bacterial Toxins Occurring in Foods; Toxic Food Contaminants from Industrial Wastes;
Pesticide Residues in Foods; Food Additives; Toxicants formed During Food
Processing; current updates on emerging issues related to food toxicology
The Science of Toxicology
Principles of Toxicology
Sources of Toxic Compounds
Biotransformation
Course Contents Toxicants Resulting from Food Processing
Toxicants and Anti-nutrients in Plant Foods
Natural Toxins in Animal Foodstuffs
Measurement (Determination) of Toxicants and Toxicity in Food
Food Additives
Semester 7th
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 1...10%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Policy Attendance: It is compulsory to come to class on time and every time. If you are going
this course.

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accepted.
will be given.
References Shibamoto, T. and Bjeldanes, L.F.( 1993). Introduction to Food Toxicology. Academic
Press, Inc.1250 Sixth Avenue, San Diego, California.
Hodgson, E. (ed.) (2004). A Textbook of Modern Toxicology (3rdedition). A john wiley
& sons, inc., publication.
Omaye ST (2004) Food and Nutritional Toxicology, CRC Press LLC, Boca
Raton, FL. ISBN 1-58716-071-4.
John Timbrell.2002. Introduction to Toxicology, 3rd Edition. Taylor and
Francis Publishing. ISBN 0-415-247-632.
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Course Title Food Quality & Safety Management
Course Weight 5
Module Name/Code Food Quality and Safety/ Ftpe-M4201
Lecturer FTPE Staff
Student work load per semester 48 hrs lecture, 32 hrs tutor and 48 hrs home study
The course aims to introduce students to the terminology, principles, and practices in
Course Objectives food quality and safety management in food industry.
Upon the completion of the course, the students will be able to:
Describe core terms in food quality and safety management
Identify the national and international food safety and quality standards
Apply the procedures of safety and quality assurance in the processes of food product
development
Monitor and evaluate food safety and quality issues
Conduct research related to food safety and quality
The course covers topics including introductory concepts on food quality, food safety,
and the distinction between them, food safety hazards and their classifications. Quality
Course Description systems and quality programmes for the food industry such as quality control, quality
assurance, and quality management systems with special emphasis to ISO 9000:2000
will be dealt. Moreover, good manufacturing practices, HACCP system for food safety
and food law and regulation will be addressed.
1. Introduction to the concept of quality
2. Overview of food quality and safety management
3. Food safety hazards
4. Quality programs and quality systems for the food industry
Course Contents 5. Good Manufacturing Practices
6. The HACCP system for food safety
7. Food law and regulation
Pre-requisites None
Semester 8th
Quiz 2 5%
Quiz 3 .5%
Assignment 1...10%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

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and exam sessions.
Alli, Inteaz. 2004. Food Quality Assurance: principles and practices. CRC Press.
Metron R. Hubbard. 1999. Statistical Quality Control for the Food Industry. 2 nd
References ed. Aspen Publishers, Inc. Maryland.
FAO, 2003. Food Quality and Safety Systems: A training manual on food hygiene and
Hazard Analysis and Critical Control Points (HACCP) system., Food Quality and
Standards Service, ROME.
Hoyle, D. (2006). ISO 9000 Quality Systems Handbook. 5th Ed.
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Module Name Product Development, Packaging & Marketing

Module category Core
Due to progress in science and technology and the increasing demand in
foodstuffs sector must respect and follow good products development
and monitoring packaging technology. Courses under this module are
Module objectives designed to:
Equip students with proper food product design and development skills
Equip students with proper food packaging technologies for better
acceptability and better marketability of products.
Analyze the composition and understand the principles of product
development and sensory evaluation.
Module competency This module will enable the students equip with the concepts of product
development, fortification, packaging and marketing strategies of food
products
FTPE4221 Food Product Development and Sensory
5
Science
FTPE4222 Fortification of Food Products 3
FTPE4223 Food Packaging Technology 5
FTPE4224 Food Marketing and Consumer Behavior 3

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Course Title Food Product Development and Sensory Science

Module Name/Code Product Development, Packaging & Marketing/ Ftpe-M4211
Lecturer FTPE Staff
Student workload per 48 hrs lecture, 32 hrs lab and 48 hrs home study
semester
Course Objectives The course aims to describe theory and practice of product development, product
development strategies, principles of sensory evaluation and evaluation of
sensory quality of foods.
Acquisition of theoretical knowledge and practical skills about physiological
bases, sensory attributes and methodologies of sensory evaluation.
Carry out market study for new products
Develop product development strategies
Execute product development projects
Conduct sensory evaluation experiments
This course deals with the food product development steps and the principles of
Course description organoleptic quality evaluation for food products
Course Contents Principles and objectives of new product development, product life cycle.
Steps and strategies of product development
Product-oriented vs consumer-oriented food product development
Market study for new product development
Sensory evaluation methods: difference, descriptive and hedonic tests
Sensory qualities attribute and development of vocabulary for quality attributes.
Design and layout of sensory testing facilities.
Establishing and training sensory panels. Conducting sensory tests.
Statistical methods of collecting and analyzing sensory data.
Semester 7th
Quiz 1 5%
Quiz 2 .5%
Assignment 1 10%

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Final exam---- --------------------------35%
accepted.
References Earle, M., Earle R., and Anderson A. (2001). Food product development.
Woodhead Publishing Limited. Cambridge, England.
Moskowitz, H. R., Saguy, I. S. and Straus T. (2009). An Integrated Approach to
New Food Product Development, CRC Press, New York.
Lawlwss, H. T. and Heymann, 1999. Sensory Evaluation of Foods Principles
and Practices. Aspen Publishing Inc, Maryland.
Harbert Stone Joel L. Sidel, 2004, Sensory Evaluation Practices, Academic Press,
3rd ed.
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Course Title Fortification of Food Products

Lecturer FTPE Staff
Student workload per semester 48 hrs lecture, 32 hrs tutorand 48 hrs home study
The course imparts basics in food fortification to have an integrated knowledge
Course Objectives & for use in various food technologies.
Competences to be Acquired Students shall be able to:
Understand how foods are fortified for improvement of vitamins, minerals, essential
amino acids and essential fatty acids
Understand how functional foods are processed: source, formulations, possessing,
marketing
Understand the benefits (nutrition and health) of both fortified and functional foods
Introduction, Micronutrient Malnutrition; A Public Health Problem, Food Fortification:
Basic Principles, Food Vehicles and Fortificants, Food Fortification Techniques, Quality
Assurance/Control and Monitoring, Implementing Effective and Sustainable Food
Course Description Fortification Programmes, Legislation and Regulations for Food Fortification, Functional
and nutraceutical foods definition, Sources of bioactive compounds (dietary fiber,
phenolic compounds, carotonoids, fatty acids, linoleic acids, vitamins and amino acids)
for incorporation in to foods, Formulation and processing of functional foods to combat
coronary heart disease (CHD), cancer, obesity, hypertension, diabetes , Marketing of
functional foods
Micronutrient Malnutrition, its Consequences and Intervention Strategies: The
hidden hunger: an invisible problem with grave consequences, Global prevalence of
Course Contents micronutrient malnutrition, The current status of MND in Ethiopia, Strategies for the
control of micronutrient malnutrition, Advantages and limitations of food fortification as
a strategy to combat MNM
Food Fortification: Basic Principles: What is fortification? Types of fortification,
Legal considerations: mandatory versus voluntary fortification, Advantages and
limitations of food fortification as a strategy to combat MNM
Food Vehicles and Fortificants: Introduction, Selection of food vehicles, Selection of
fortificants, Criteria for Selection of Food Vehicles and Premix for Fortification, Level of
fortification, Toxicity considerations
Food Fortification Techniques: Introduction, Fortification procedures, Point of
fortification, Packaging
Quality Control System and Monitoring of Premix and Fortified Food Products:
Fortified food and its premix quality control and quality assurance, Quality
Assurance/Control in Food fortification processing, HACCP and QACCP, Analysis of
Vitamins and Minerals, premix quality, Designing, Monitoring and evaluation of food
fortification program
Implementing Effective and Sustainable Food Fortification Programmes:
Introduction, Defining and setting programme, Monitoring and evaluation, Estimating

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the cost-effectiveness and costbenefit of fortification, Conditions for effective food
fortification program at national level
Standards and Legislation for Food Fortification: Introduction, National food law and
fortification, Addressing fortification in regulations, Model Regulations for Food
Fortification, Fortified food standards
Pre-requisites Ftpe3191
Semester 7th
Teaching & Learning
Methods
Quiz 2 .5%
Assignment 1 10%
Final exam---- --------------------------35%
Course policy Attendance: It is compulsory to come to class on time and every time. If you are going to miss
and exam sessions.
References Peter Berry Ottaway (2008). Food fortification and supplementation: Technological,
safety and regulatory aspects. Woodhead Publishing Limited. Cambridge, England
Brian Thompson & Leslie Amoroso (2011). Combating Micronutrient Defi ciencies:
Food-based Approaches. Food and Agriculture Organization of the United Nations
Allen et al. (2006). Guidelines on food fortification with Micronutrients. World Health
Organization and Food and Agriculture Organization of the United Nations
Lotfi et al. (1996). Micronutrient Fortification of Foods: Current practices, research, and
opportunities. The Micronutrient Initiative & International Agricultural Centre.
Mazza, G. 1998. Functional foods: biochemical and processing aspects. Volume 1. PA:
Technomic Publishing Co., Inc., CRC Press.
Shi, J., Mazza, G. and Le Maguer M. 2001. Functional foods: biochemical and
processing aspects. Volume 2 PA: Technomic Publishing Co., Inc., CRC Press
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Course Title Food Packaging Technology
Lecturer FTPE Staff
Student workload per semester 32 hrs lecture, 16 hrs lab and 32 hrs home study
The course is designed to study properties of food packaging materials including how
they are processed, composition and their properties, to study food packaging
technology and to apply the knowledge in the food packaging selection and
operations.
Course Objectives The student will be able to:
Define what food packaging and other related terms mean
Appreciate the role of packaging in food processing, distribution and marketing
Acquire knowledge on the quality and shelf life of packaged foods
Explain the fundamental concepts of logistical packaging for food marketing systems
Explain the scientific and technological principles of different packaging materials
Be familiar with the basic principles of active packaging and modified atmosphere
packaging
Describe the basic concept of food-packaging interaction and its effect on the food
and the environment
Understand the composition, microstructure and properties of food packaging
materials to apply the knowledge in the food packaging technology
Know the advantages and weakness of various food packaging materials
Course description This course deals with introductory concepts of packaging, packaging materials
(metals, glass, plastics, Cardboards and papers ), Packaged product quality and shelf
life, food packaging technologies
Introduction to food packaging developments
Introduction to different types of food packaging materials
Metal cans: raw materials, processing overview, properties (physical and chemical)
Course Contents and corrosions
Glass: raw materials, processing overview and properties (physical and chemical)
Plastics: raw materials, processing overview and properties (physical and chemical)
Cardboards and papers: raw materials, processing overview and properties (physical
and chemical)
Woods: raw materials, processing overview and properties (physical and chemical)
Other traditional packaging structures-advantages and limitations
Packaged product quality and shelf life
Logistical packaging for food marketing systems
Packaging of foods and beverages in metal cans
Packaging of foods and beverages in glass containers
Packaging in film lamination and adhesive extrusion lamination, Thermal lamination
Packaging in paper and paper-boards

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Active packaging
Modified atmosphere packaging
Food-Packaging Interaction
7th
Semester
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
accepted.
miss the class or, are late to class, you will miss the quiz or test. No makeup tests or
quizzes will be given.
References Coles, R., McDowell D. and Kirwan, M. J. 2003. Food Packaging Technology,
Blackwell Publishing Ltd. London.
Robertson, G.L. (2010). Food Packaging and Shelf Life: A Practical Guide. CRC
press, New York.
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Course Title Food Marketing & Consumer Behavior
Lecturer FTPE Staff
Student workload per semester 32 hrs lecture, 16 hrs tutor and 32 hrs home study
This course is expected to achieve the following objectives:
Understand the concept of marketing
Course Objectives Describe about marketing environment.
Explain consumer buying behavior
Understand consumer perception of quality and safety in the agri-food chain
Create awareness about market research
Define and explain the marketing mix
Marketing and management,
The marketing environment,
strategic market plan,
Course description consumer buying behavior,
consumer perception of quality and safety in the agri-food chain,
market research,
The marketing mix,
Economics of food
Introduction to Consumer Behaviour and Consumer Research
Introduction to Consumer Behaviour
Consumer Research
Course Contents Consumer Behaviour and Marketing Strategy
: Internal Influences on Consumer Behaviour
Motivation and Involvement
Personality, Self-Image, and Life Style
Consumer Perception
Consumer Learning
Consumer Attitude Formation and Change
Communication and Consumer Behaviour
External Influences on Consumer Behaviour
The Influences of Culture on Consumer Behaviour
Subcultures and Consumer Behaviour
Social Class and Consumer Behaviour
Reference Groups and Family
Consumer Influence and the Diffusion of Innovations
Consumer Decision Making
Consumer Decision Making-Process
Consumer Decision Making-Outcomes
Consumer and customer Communication
Communication definitions and elements of communication

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Barriers for communication
Verbal and non verbal communications
Challenges in communication and communication barrier
Concept attainment and gathering idea
Communicating your organization
Cross culture communication
Communicating in crisis.
Pre-requisites None
Semester 8th
Mode of deilvery Parallel
Quiz 1 5%
Quiz 3 .5%
Assignment 1...10%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
and exam sessions.
References
Name Signature Date
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Module Name Economics & Food Plant Design

The objective of this module is to introduce students to the basic food design,
introducing economics of food industry, cost-benefit analysis to food plants.
After the completion of this module, the students will be able to understand and
solve the following aspects:
The basics of food plant design: such as premises, locations, the basic designs,
Module objectives The economics of food industry,
Solve problems related to food industry and various techniques to combat the
problem,
Equip students with proper food process design skills,
The cost-benefit analysis to food plants,
Overall picture of economic aspects related to investment and food industry and food
related businesses.
Module competency This module will enable the students with the basic economic concepts that helps
them in conducting food processing related projects and feasibility studies .
Module Description
Econ 4221 Introduction to Economics 3
FTPE4222 Food Plant Design & Economics 5

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Course Title Introduction to Economics
Course Code Econ 4221
Lecturer Staff of Economics Department
Course Objectives After completing the study of this course, they will be in a position to apply the
Fundamentals of Economics.
Course Description This course deals with basic concepts of concepts of economics, elements
of econometric system, national income and accounting, supply and demand
and management tools
1. Introduction to Economics
Distinction between Financial feasibility and
Economic Feasibility of a Project
Use of Graphs and Equations
2.Elements of Economic system
Course Contents World Economy
International Economy
Exchange Rates
National Economy
3.National Income and Accounting
GDP and GNP
Circulation of Money
Banking Policy
Simple, Compound Interests
Loans and Deposits
4.Supply and Demand
Price Mechanism
Market Demand
Market Equilibrium
5.Introduction to management tools to achieve economy
Basics of Work-study
Basics of Inventory Control
Basics of CPM, PERT, GERT, for Proper Scheduling
Pre-requisites None
Semester 7th
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%

198
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
course.
given.
References Carl Menger (2004). Principles of economics.
Thomas Sowell (2006). Basic economics: A Citizen's Guide to the Economy; Revised
and expanded edition.
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Course Title Food Plant Design & Economics
Course Weight/Code 5
Lecturer FTPE Staff.
Course Objectives The objective of this course is to study the principles and practices of food plant
design, layout and management.
Up on the completion of the course students will be:
Equipped with principles and practices of plant design and layout
Able to analyze design and functional requirements of food plant
Able to manage food plants
This course deals with plant layout, site selection, building design and
Course Description construction, Material handling, Utilities and services, safety and sanitary
issues
Plant design and layout
Course Contents site selection,
space requirement,
building design and construction,
environmental impact,
layout of equipment
Material handling and equipment process flow chart.
Just in time manufacturing (JIT),
Utilities and services.
Water supply system and waste disposal.
Workers health check up system
Safety issues
Pre-requisites Int. Econ
Semester 8th
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 1...10%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
course.

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given.
References Antonio L- G, Gustavo V., Barbosa C., 2005. Food Plant Design, Tylor and
Francis group.
T.C. Robberts, 2002,Food Plant Engineering Systems, by CRC Press LLC
Maroulis Z. B. and Saravacos G. D (2003). Food Process Design. Marcel
Dekker, Inc. Athens, Greece
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201
Module Name Research Methods and Project Work

The objective of this module is to lead students to scientific techniques
of conducting research, designing experiments and presentation or
communication of results or reports with scientific community.
Module objectives At the end of this module the students be able to:
Do research by their own or with little assistance
Understanding different methods of data collection and analysis
Equipped to collect, analyze and interpret data
Students will have good interaction and communication skills after the
project work
The students will experience the ability solve problems and together.
Module competency This module will equip the students with the basic research methods,
scientific writing, data analysis, and paper writing
Teaching methods Lecture, tutor, lab activities
Stat 4231 Probability and Statistics 3
FTPE4232 Research Methods & Experimental Design 5

FTPE4233 Project Work 5

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Course Title Probability and Statistics
Course Code Stat 4231
Module Name/Code Research Methods and Project Work/ Ftpe-M4231
Lecturer Statistics Department Staff
Course Objectives At the end of the course students are able to:
Explain the meaning of common statistical terms and basic statistical concepts.
Apply different methods of data collection and analysis
Define and use common probability distributions
Make inferences from sample data to population parameters
Grasp statistical methods important in analyzing experimental methods.
Basic concepts, methods of data collection, summarization and presentation;
Course Description measure of central tendency, dispersion and shape; elementary probability,
probability distributions: Binomial, Poisson, Normal, t, X2; sampling and
sampling distribution of the mean, statistical inference: estimation and
hypothesis testing for one mean and two means; test of association, simple
linear regression and correlation.
1. Introduction
2. Methods of Data Collection & Presentation
3. Measures of Dispersion (Variation)
Course Contents 4. Elementary Probability
5. Probability Distributions
6. Sampling and Sampling Distribution
7. Estimation and Hypothesis Testing
8. Correlation and Simple Linear Regression
9. Introduction to Categorical Data Analysis
Pre-requisites None
Semester 7th
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

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accepted.
will be given.
References Hildebrand, F.B. (1992). Methods of Applied Mathematics (2nd ed.).
Courier Dover Publications, pp362.
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204
Course Title Research Methods & Experimental Design
Course Weight/ECTS FTPE4232
Course Code 5
Lecturer FTPE Staff
Course Objectives Students shall be acquainted with scientific procedures of conducting research
including problem identification, designing experiments, data collection,
analysis and interpretation and scientific writing.
The students will
Be able to identifying researchable problems
Design of experiments
Collect, analyze and interpret data
Course Description The course deals with basic concepts of experimental design, proposal
development, scientific writing, data analysis,
Course Contents Principles of experimental design and types of experiments
Research Methodology: problem identification, selection of factors and
response variables, sample size and sampling techniques,
Experimental designs for comparative and factorial experiments (CRD, RBD,
Latin Square, and split plot design).
Data analysis: ANOVA, correlation, linear and non-linear regression and
interpretation
Selecting a research topics; formulation of research problem, research project
proposal and scientific report writing.
Pre-requisites Probability and Statistics
Semester 8th
Quiz 1 5%
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Courses Policy Attendance: It is compulsory to come to class on time and every time. If you are
accepted.

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will be given.
References Pagano, M and Gauvreau, K., 2000. Principles of Biostatistics. Duxbury, CA
Montgomery, D. C., 2001. Design and Analysis of Experiments. 5th Edition.
Arizona State University. John Wiley & Sons
Heath, D. 1995. An Introduction to Experimental Design and Statistics for
Biology. UCL Press Limited
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Course Title Project Work
Course Weight 5
Lecturer FTPE Staff
Student workload per semester 16 hrs tutor and 64 hrs home study
Course Objectives Students will be able to seek independently and under supervision solutions in theory
and lab exercises to problems in the area of Food Technology and related fields.
They will analyze the data and interpret the result.
Students strengthen their communication and social competence through teamwork
and presentation and defend the result
Group work on different food technological themes like those related to
process technological, analytical, microbiological, packaging problems and
Course Description related areas will be selected by students and approved by supervisor. An oral
presentation defense of the work upon completion of the report and final
written report submission
Course Contents Guidelines for proposal and thesis write-up
Pre-requisites Modules 11, 14 & 15
Semester 8th
Teaching & Learning Methods Mentoring, Tutorials , Project/Lab exercises
Assessment/Evaluation techniques Advisor evaluation throughout the work30%
Written document evaluation by the juries 40%
Final result presentation30%
Course Policy Attendance: It is compulsory to conduct and finalize the project on time. If the
assigned advisor will guide the students work through the project and failure to
conduct the work appropriately will result in incomplete grade.
Cheating/plagiarism: cheating/plagiarism is strictly forbidden. It will result in

disqualification of the project work. Students are expected to genuinely work and
produce their own paper.
References Project work guidelines from the respective university
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207
Module Name Internship

The module focuses on the identification of problems related to food
technology and food process engineering and forwarding solutions
which sound scientific
Module objectives Enables students to exercise and demonstrate their independent
thinking and problem solving ability on food technology and food process
engineering problems.
In our country food and food related industries are growing. The need for
meeting the international standards for Ethiopian Food industries is going to
be a major issue to be competitive in the world market. Professionals who
have a good knowledge on food technology and food process engineering
are highly important.
This module will
Enable students to be equipped with knowledge and skills that will
enable them identify major problems in the area and forward plausible
solution.
Learners who complete this module will
Be able to identify problems related to food technology and food process
engineering,
Be able to design scientific procedures to find solutions for the problems
encountered in the area,
Be able to forward their finding to the scientific community and different
stake holders.
Module competency
Module Description
Teaching methods Practical
FTPE5241 Internship 30

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Course Title Internship

Module Name/Code Internship/ Ftpe-M4241
Lecturer/Mentor FTPE Staff, Company Staff
Student workload per semester 30 hrs lab and 30 hrs home study
Course Objectives The objective of this course is to
Introduce students into actual working environment to the food sectors,
Enable students to relate their theoretical knowledge with real practical works,
Enables student to identify possible processing drawbacks and forward feasible,
alternative and improved working approaches in industry.
Introduce students on the practice of presentation of their internship works,
Enable students to the skills of presentation and power point usage.
Enables the student how to convey to the audience
Expansion of knowledge in the field of post harvest technology, food technology, food
chemistry and analysis, food microbiology and safety, food process engineering,
Consolidation and deepening of existing knowledge in post harvest technology, food
Course Description / technology, food chemistry and analysis, food microbiology and safety, food process
Course Contents engineering
Active engagement in working together in post harvest technology, food technology,
food chemistry and analysis, food microbiology and safety, food process engineering
Keen observation in post harvest technology, food technology, food chemistry and
analysis, food microbiology and safety, food process engineering
Preparation of comprehensive report independently.
Report organization, selection and document preparation for presentation
Presentation of the activities conducted
Pre-requisites All courses

Semester 9th
Teaching & Learning Methods Supervision and hand on practice, mentoring, weekly activity compilation
Assessment/Evaluation & Company evaluation on work..30%
Grading System Mentor evaluation on work..20%
Evaluation of the document written by the jury members.30%
Presentation evaluation by juries.20%
Course Policy Attendance: It is compulsory to conduct the internship at appropriate industry for the
specified period of time. Students are required to attend the internship work on full time
basis (100% attendance).
Report presentation: students must submit and present their internship report to the
department/school.
Respective department/school advisors and company supervisors will closely follow up
the students work in the industry.
Cheating and plagiarism: you must do your own work and not copy and get reports
from someone else. The only way to learn the course is to do the work yourself.

209
Also, please be guided by the university companys regulations during your internships
and behave ethically.
References Subject matter text related to the selected area of internship and internship guideline
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210
Module Name Industry Management, & Sanitation and Entrepreneurship

At the end of this module the students will be able to have the overall picture of the
following:
The managerial aspects related to investment and management in the food sectors,
Have the knowledge of accounting aspects for food plants,
Module objectives Grasp the knowledge how to manage the plant sanitation and waste treatment to
produce safe food products and give attention for environmental sanitation,
Understand how to manage the food values chain for food sectors and food business,
Equipped with entrepreneurships knowledge for job creativity and the graduates will
be duty minded.
FTPE5251 Food Industry Management and Accounting 5
FTPE5252 Food Plant Sanitation and Waste Management 5

Food Supply Chain Development & 5
FTPE5253
Management
Ieng 5254 Entrepreneurship 5

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Course Title Food Industry Management and Accounting
Module Name/Code Industry Management, & Sanitation and Entrepreneurship/ Ftpe-M5251
Lecturer Accounting and/or Management Staffs
Student workload per semester 48hrs lecture, 32 hrs tutor and 48 hrs home study
The course is designed to introduce students to:
Course Objectives The food industry management principles (physical, organization and personnel)
Utilization of accounting information to make right decisions in the management of different
industries, therefore, this part describes the need for book keeping, accounting equation, balance
sheet, the double entry system, the nature of accounts in relation to double entry
Accounting cycle, financial statements, cash and control over cash
Bank account and bank reconciliation
Fixed assets and accounting for fixed assets.
Other related concepts will be discussed
Course Description This course focuses on management of food processing plants, Decision making process;
organizational structure, basic concepts of accounting, financial accounting and cost accounting
Fundamentals of plant location and plant site selection; machinery lay out;
Business and technical management associated with food plants; industrial economics,
Course Contents management techniques and principles; planning; policy making and budgeting;
Decision making process; organizational structure; functions of personnel department: training
and manpower development; employee welfare and safety. Introduction to accounting and book
keeping
The accounting cycle
Cash accounting and management
Plant asset
Introductions to financial accounting and cost accounting
Pre-requisites None
Semester 10th
Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

212
and exam sessions.
Textbooks
Martin G. Jagels, 2006, Hospitality Management Accounting, John Wiley & Sons; 9th Revised
References edition.
Warren Belasco, 2001, Food Nations: Selling Taste in Consumer Societies, Routledge; 1 edition.
M. Dillon , Mike Dillon, 2001, Auditing in the food industry: From safety and quality to
environmental and other audits: From Safety and Quality to Environmental and Other Audits,
Woodhead Publishing.
Reference
Weygand Jerry Accounting principles. John Wiley and sons. Inc
John J. Wild Financial accounting McGraw Hill-Irwin publishing Co.
Hongreen, Foster, Datar Cost accounting Concept a Managerial Emphasis: 10 th Ed.
Lansburgh, R.H. and Spriegel,W.R.(2006). Industrial management. Wiley, pp615.
Mahajan M. (2002). Industrial Engineering and Production Management, Dhanpat Rai
Co., New Delhi.
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Course Owner
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Programme Manger
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213
Course Title Food Plant Sanitation and Waste Management
Lecturer FTPE Staff
The course introduces to food plan sanitation and respective special design criteria and design
considerations unique to food industry and gives emphasis to the role of design, safety and related
Course Objectives & factors.
Competences to be Acquired
Students will understand and solve the following:
Problems related to food industry and various techniques to combat the problem,
Environmental waste disposal related issues and the need for appropriate waste treatment.
Understand the sanitary problem related to almost all types of food and beverage
processing
Have a working knowledge of sanitizing the food processing plants and their respective
waste management
Use different alternative waste treatment methods.
Applications of chemical, microbiological and technical aspects of food processing to the plant
design and improvement of products, Food production processes and their influence on equipment
design, economics and cost optimization of food products.Microorganisms and injured cell that
cause problem in food industry including case study on hygiene of food plant and food product,
rapid method for enumeration of microorganisms in food and food quality assurance.
Course Description
Techniques to improve component and plant design, integration of hygienic measures and
cleaning and disinfection procedures. Hygienic design and investigation of the relation between
flow and cleaning efficiency in cleaning in- place procedures.Introduction of the concept of
computational fluid dynamics (CFD) as applied to improve equipment design by optimization of
flow patterns and mechanical cleaning effects.Good Manufacturing Practices, Sanitation of
source water for processing, Effluent characterization, Physical Treatment, Chemical
Treatment, Biological Treatments, Solid Waste Management/Treatment
Introduction to Current Good Manufacturing Practices (GMP's)
Personnel, Plant and Grounds Sanitary Operation
Sanitary Facilities and Control GMP's
Equipment and Utensil GMP's
Processes and Controls GMP's
Warehousing and Distribution GMP's
Course Contents Sanitation of source water for processing
Management of waste water (effluent) from food processing plant
Effluent characterization
Suspended solids
Biological Oxygen Demand (BOD)
Chemical Oxygen Demand (COD)
Other parameters (N, P, K, pH)
Types of treatment of waste from Food Processing Operations
Aerobic Treatment Suspended Biomass

214
Aerobic Treatment Low Technology
Anaerobic Treatments
Biogas Utilization
Sludge Disposal
Final Disposal of Waste Water
Solid Waste Management/Treatment
Management of biodegradable wastes
Composting and vermin-composting
Thermal energy production
Vinegar production
Recycling of plastics and metals
Pre-requisites None
Semester 10th
Quiz 1 5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Course Policy Tests/Quizzes: you will have short quizzes and tests as deemed necessary. If you miss the class
and exam sessions.
References Lopez-Gomez, A., Barbosa-Canovas, G. (2005), Food plant design, CRC, USA.
Arramitogannis I.S , 2008, Waste Management for Food Industry, Elsevier Academic Press, New
York.
Zall R.R ,2004, Managing Food Industry Waste, Blackwell Publishing, Iowa, U.S.A.
Name Signature Date
Approval _____________________ ____________ ____________

Course Owner
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean

215
Course Title Food Supply Chain Development & Management
Lecturer FTPE Staff
Course Objectives & The course aims to introduce students to the principles, practices and terminology in
Competences to be Acquired Food Supply Chain Development and Management. Brief introduction of Food Supply
Chain Development and management.
The students will be able to learn the following aspects:
Course Description Principles of food supply chain, value analysis, supply analysis, product innovations,
consumer satisfactions, adoption systems of food business concepts on the chain,
managing systems of the supply, etc. for the food industry and consumers.
Introduction:- Food Supply Chain , delivering performance in food supply chains,

performance measurement in food supply chain relations
The Food Consumer and the Supply Chain
Supplier safety assessment in the food supply chain, perceived risk and role of
Course Contents standardization
Procurement in the Food and Drink Industry
Food Manufacturing
Food supply chain planning, auditing and performance analysis
Food Retailing, Wholesaling and Catering
Value chain analysis in food sectors
Partnerships and Alliances in Supermarket Supply Networks
New Product Development and Information Technology in Food Supply Chain
Management (enhancing consumer confidence in food supply chain)
Third Party Logistics in the Food Supply Chain
Temperature Controlled Supply Chains
Factors Influencing Supply and Demand for Organic Foods

Quality and safety standards in food supply chains
Developments in quality management systems for food production chains
The Future of Food Supply Chain Management
etc
Pre-requisites None
Semester 10th

216
Quiz 1 5%
Quiz 2 5%
Assessment/Evaluation techniques Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%
Attendance: It is compulsory to come to class on time and every time. If you are going
this course.
accepted.
Course Policy
will be given.
Mena C. and Stevens G. (Editors), (2010). Delivering
performance in food supply chains. Woodhead Publishing
Limited, UK.
References
Bourlakis M. A. and Weightman P. W.H. (Editors) (2004). Food
Supply Chain Management. Blackwell Publishing Ltd and
CRC Press LLC.
Name Signature Date
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Course Owner
Approval
____________________ ____________ ____________
____________________ ______________ ____________
Director/Dean

217
Course Title Entrepreneurship
Course Code Ieng 5254
Lecturer Industrial Engineering Department Staff
This course is expected to achieve the following objectives:
Course Objectives Help the students to understand the conceptual bases of entrepreneurship and the
entrepreneur.
Familiarize the students with the realities of the business environment.
Enable the students to understand the various opportunities, issues and processes related
with starting and managing new ventures.
Prepare the students to be master of their own destiny of self-employment opportunities.
Help to sharpen their entrepreneurial qualities to become conscious and active members
of the business community.
The goals of this course is to give the students a broad understanding of the field of
entrepreneurship development in general and in the area of food and beverage in
Course Description particular and commercialization of technology based innovation in the existing firm and
formation of new enterprises. History of development of some food companies. The
course is designed to stimulate the real activities of entrepreneurship in the start up of a
new venture. The students will develop a new concept in determining their products.
Business opportunities in the area of food and beverage by taking particular examples.
Issues related to starting a new venture; financing a new venture and other related issues
with particular relation to the Ethiopian Economic environment.
Course Contents
Pre-requisites None
Semester 10th
Quiz 1 5%
Assessment/Evaluation techniques Quiz 2 5%
Quiz 3 .5%
Assignment 2 10%
Assignment 3..15%
Final exam---- --------------------------50%

218
and exam sessions.
Reference
Paul Burns, 2006, Entrepreneurship and Small Business, Super Saver
Peter F. Drucker, 2007, Innovation and Entrepreneurship, Super Saver Publishing
References Donald F. Kuratko & Richard M. Hodgets, Entrepreneurship: A Contemporary Approach, New
York, The Dryden Press, 1998
Vasant Desai, Dynamics of Entrepreneurial Development Management, Mumbai, Himalaya
Publishing, 1999.
Nicholas Siropolis, Entrepreneurship and Small Business Management, Boston, Houghton,
Mifflin Co., 6th ed. 1998.
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Course Owner
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219
Module Name Bachelor Thesis

The objective of this module is to get a modest knowledge and skills on individual
basis on problem identification, hypothesis formulation, proposal developments, thesis
works and write-up skills.
Module objectives Focuses on:
The identification of problems related to food technology and food process
engineering and forwarding solutions which sound scientific way.
Enables students to exercise and demonstrate their independent thinking and problem
solving ability on food technology and food process engineering problems.
Enable students to be equipped with knowledge and skills that will enable them
identify major problems in the area and forward plausible solution.
Learners who complete this module will:
Be able to identify problems related to food technology and food process
engineering,
Be able to design scientific procedures to find solutions for the problems
encountered in the area,
Be able to forward their finding to the scientific community and different stake
holders.
Module competency
Module Description
Teaching methods Lecture, practical (Independent work), group work,
FTPE5261 Bachelor Thesis 8

220
Course Title Bachelor Thesis
Module Name/Code Bachelor Thesis/ Ftpe-M5261
Lecturer FTPE Staff
Student workload per semester 16hrs tutor, 96 hrs lab and112 hrs home study
The course enables students to identify research projects related to food technology and
food process engineering, to independently and analytically thinking to solve the
research problems, to collect, document and analyze their data scientifically, to present
their finding scientifically.
Course Objectives & Focuses on the identification of problems related to: food technology, food chemistry and
Competences to be Acquired analysis, food microbiology and safety, technology of food commodities, food and food process
engineering and forwarding solutions which sound scientific.
Enables students to exercise and demonstrate their
Independent thinking and problem solving ability
Enable students to be equipped with knowledge and skills that will enable them to identify major
problems in the area and forward plausible solution.
Be able to identify problems, set hypothesis, literature search and develop a proposal, design an
experiment and execute, data generation and analysis, describe the result and come-up with the
modest min-bachelor thesis
Be able to forward their finding to the scientific community and different stakeholders.
Problem identification
Literature search
Set hypothesis
Course Description Develop a proposal
Designing of a work plan
Generating data
Data entry and documentation
Analysis and interpretation of data
Scientific Writing of findings
Power point presentation
Pre-requisites Internship and all modules of the 9 semesters
Semester 10th
Teaching & Learning Methods Mentoring, proposal defense, thesis write up and presentation
Assessment/Evaluation & Thesis work quality (50%), write-up quality (30%) and presentation (20%)
Grading System OR
Phase I (proposal defense) ---------------------------------------------35%
Phase II (progress)------------------------------------------------------35%
Phase III (defense: flow of the write up, defense etc..) -- ---------30%
Course Policy Attendance: It is compulsory to conduct and finalize the project on time. If the assigned advisor
will guide the students work through the project and failure to conduct the work appropriately will
result in incomplete grade.
Cheating/plagiarism: cheating/plagiarism is strictly forbidden. It will result in disqualification of

the project work. Students are expected to genuinely work and produce their own paper. Students

221
must present their progress report to mentors once per 10 days to their respective advisors
References Awan J A, 2003. Scientific presentations. Uni tech Communications, Faisalabad.
Name Signature Date
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Course Owner
Approval ____________________ ____________ ____________
Programme Manger
____________________ ______________ ____________
Director/Dean

222

Harmonized FTPE Curriculum-Final

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NATIONALLY HARMONIZED CURRICULUM

BACHELOR OF SCIENCE DEGREE PROGRAM

BAHIR DAR UNIVERSITY

BACHELOR OF SCIENCE DEGREE PROGRAM

BAHIR DAR UNIVERSITY

3. THE NEED AND RATIONAL OF THE PROGRAM........................................................8

Harmonized Curriculum for B.Sc in Food Technology & Process Engineering

Figure 1. Module categories and their proportions ............................................................... ..22

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

1.1. Summary Information

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

1.2 Teaching staff capacity

Table 2 FTPE Staff Profile at the program running Universities

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

1.4 Target groups

3. THE NEED AND RATIONAL OF THE PROGRAM

In Ethiopia, there is a trend in an increase in primary agricultural productivity due to

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

It is apprehensible that much of the success of Ethiopian agricultural developments activities in

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

Therefore, with currently increasing production of agricultural produces as a result of farming

4. OBJECTIVES OF THE PROGRAM

Bachelor of Science Program in Food Technology and Process Engineering aims:

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

5. BASIC COMPETENCIES, ABILITIES AND SKILLS

Strong mathematical and analytical competencies to use the engineering sciences

Basic knowledge of biological science leading to an understanding and modifying / optimizing of

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

a. Specific Competencies, Abilities and Skills

i. Specific Competencies in Food chemistries and analysis

ii. Specific Competencies in Food Microbiology and Safety

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

iii. Specific Competencies in Food processing and engineering

iv. Specific Competencies in various food commodities processing

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

vi. Specific Competencies, Abilities and Skills in Success skills

vii. Specific Competencies, Abilities and Skills in Internship

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

viii. Specific Competencies, Abilities and Skills in Project work

ix. Specific Competencies, Abilities and Skills in Bachelor Thesis

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

Cottage food processing industry as product developer and innovator

Governmental and non-governmental organizations, regulatory agencies, quality standard and

Ministry of agriculture in the food quality assessment and handling

Ministry of health in safety and food nutrition departments

As expert in the Ethiopian commodity exchange routes

Teaching and research institutes

Different companies and agencies as private consultant

Universities and colleges

NGO`s working in the food sector

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

Students are expected to fulfill the following conditions:

8.2 Assessment Components and Grading Systems

Continuous assessment components such as group or individual assignments, presentations,

o Assignment Reports evaluation criteria

Harmonized B.Sc Curriculum in Food Technology & Process Engineering

[75, 80) 3.5 B+ Very Good First Class with

[65,70) 2.75 B- First Class

[45, 50) 1.75 C- Unsatisfactory Lower Class

[40, 45) 1.0 D Very Poor Lower Class

[30, 40) 0 Fx Fail Lowest Class

Harmonized B.Sc Curriculum in Food Technology & Process Engineering