Ministry of Education

Identified Competency Focus Areas and Selected Courses for

Ethiopian Higher Education Institutions’ Exit Examination

Program:

Bachelor of Science in Food Engineering

By:
1. Birhanu Ayitegeb (MSc.), Bahir Dar Institute of Technology-Bahir Dar University
E-mail: [email protected]
2. Moti Dinsa (MSc.) Haramaya Institute of Technology, Haramaya University, Email:
[email protected]
3. Jemal Yassin (MSc.), Gambela University, Email: [email protected]

July 2022
Addis Ababa, Ethiopia
 Table of Contents

1. Introduction ........................................................................................................................... 1

1.1 Background .................................................................................................................. 1

1.2 Objectives of the Exit Examination .............................................................................. 1
1.3 Significance of the Document ...................................................................................... 2
2. Expected Profile of Graduate ............................................................................................... 3

2.1 Engineering Knowledge ............................................................................................... 3

2.2 Skills/ Career Prospects: .............................................................................................. 3
3. Competencies and Learning Outcomes ............................................................................... 5

3.1 Competencies .............................................................................................................. 5

3.2 Learning Outcomes ...................................................................................................... 6
4. Course to Be Included For Exit Examination ..................................................................... 7

5. Categories of Courses in Thematic Areas ........................................................................... 8

5.1 Applied Sciences for Food Engineering........................................................................ 8

5.2 Bioprocess and Basics of Food Engineering ................................................................. 8
5.3 Plant Based Food Processing Technology .................................................................... 8
5.4 Animal Based Food Processing Technology ................................................................. 8
5.5 Food Packaging, Quality and Safety............................................................................. 8
6. Conclusion ............................................................................................................................ 10

7. APPENDIX........................................................................................................................... 11

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1. Introduction
1.1 Background
Now a day, food processing industries get great recognition in Ethiopia as a high-priority area. In
order to achieve the expected returns on investment through good quality and right value
addition, application of technology and Engineering has become imperative, leading to an
unprecedented demand for scientists, technologists, Engineers and other professionals who can
manage the emerging challenges of the food processing industry effectively. The importance of
Food Engineering program has to be greatly enhanced in scenario of the country today.

The Food Engineering Program aims to train autonomous professionals with the values and
professional competencies to apply Scientific, Technological and Engineering knowledge to
design industrial food processes, upgrade existing classical production methods, develop food
products, design and manage quality systems from the perspective of sustainable social
development. Graduates are trained to write up, design and execute engineering projects related
to the food industry. This is all focused on the higher productivity, greater economic benefits,
taking into account food security and respect for the environment.

Food engineering profession is unique among other engineering professions. All engineering
profession (including food engineering) use and manipulate mathematics, physics, and
engineering art to solve technical problems in a safe and economical fashion. In addition, Food
engineering includes the vast application of other disciplines such as food chemistry, physics,
microbiology and nutrition in order to manufacture and distribution of food products for the
common good of our society. This makes the scope of Food Engineering much broader
discipline.

1.2 Objectives of the Exit Examination

The national public administration exit exam shall have the following objectives
 To produce skilled and competent manpower to national and international market
 Assessing students’ educational achievement in major areas of public administration and
development management (PADM)
 Ensuring whether the graduation profile of PADM curriculum have achieved at least
common standards of knowledge and practical skills
  Improving public trust and confidence in public administration activities of professionals
 Facilitating the efforts of students to revise the core learning outcomes of the courses
covered by the exit examination
 Ensuring all graduates from HEIs satisfy the requirements of the labor market and
employability through the national wide implementation of competency-based exit exam
 Creating competitive spirit among PADM departments in Ethiopia with the vies to
encouraging them to give due attention to the national standards

1.3 Significance of the Document

It is important to set competency areas of the subject matter (program) in order to measure the
how much graduates are acquired with skills, knowledge and attitudes. The following shows us
the significance or setting competencies and identifying core courses of the program;
 To set competencies that helps to assess the basic skills, knowledge and attitude
of graduating students
 To systematically identify the core courses which will be included the exit exam

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2. Expected Profile of Graduate

The following Engineering knowledge and skills are expected from the profession of BSc in
Food Engineering.

2.1 Engineering Knowledge

Food engineering professionals should be equipped with professional knowledge and skill in the
area and are able to employ modern technology extensively to produce and analyze food
products, design food process and test how a machine or food system operates, generate
specifications for foods machinery, packaging, monitor product quality, safety and control
process efficiency. The following points are the identified engineering knowledge expected from
Food Engineering professionals

 The ability to apply knowledge of mathematics, science and engineering to identify,

formulate and solve engineering problems
 The ability to design and conduct experiments, as well as to analyze and interpret data
 Students must graduate to take pioneering, entrepreneurial and innovative roles in private
and public enterprises and institutions for food processing, design and development of
new products.
 Educated students capable of design and manage quality systems to obtain food products
with technical and microbiological quality required as safe products and from an
ecological and sustainable perspective
 Ability to integrate health, safety, and environmental issues into practical projects,
economic evaluation and risk assessment, awareness of international standards and
specifications.
 Enhanced problem-solving skills that involve designing and conceptual thinking and
decision making

2.2 Skills/ Career Prospects:

 A genuine interest in science and how it is applied to food and cookery
 High standards of cleanliness and the ability to adhere to strict hygiene rules
 Leadership qualities
 People and team working skills

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 Numeracy and problem-solving skills
 Good organizational ability and time-management skills
 The understanding of professional and ethical responsibility
 The ability to use information technology and communicate effectively
 Understand the impact of engineering solutions in a global economic, environmental and
societal context
 The recognition of the need for, and an ability to engage in life-long learning
 Use the techniques, skills and modern engineering tools necessary for engineering
practice
 Ability to create job opportunities and engaged in food business activities
 Develop skills in the functions, working principles, and solutions to different unit
operations

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3. Competencies and Learning Outcomes

3.1 Competencies
The Food Engineering programs competencies are established based on program educational
Objectives. All graduates of Food Engineering undergraduate program are expected to have the
following competencies:
 Modify existing products and processes and develop new ones
 Check and improve safety and quality control procedures in your own and suppliers'
factories, from the raw material stage through to the finished product
 Research current consumer markets and latest technologies to develop new product
concepts
 Select raw materials and other ingredients from suppliers
 Prepare product costing based on raw materials and manufacturing costs to ensure
profitable products
 Audit suppliers or manage internal audits
 Run trials of new products - either alongside or together with product development
 Coordinate launches of new products
 Compile, check and approve product specifications and labeling
 Conduct experiments and produce sample products
 Design the processes and machinery for making products with a consistent flavor,
color and texture in large quantities
 Build relationships with suppliers and customers
 Market expansion or opening of the new food industry distribution network
 Application of a food safety system
 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

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3.2 Learning Outcomes
 Demonstrate an ability to assess the most appropriate analytical procedure required for
a particular food analysis problem
 Understand the science and technology involved in the conversion of cereal grains and
legumes into various products and by-products
 Describe, scale up, and monitor bio reactors (fermenters)
 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
 To identify the major components of food and master the procedures for food analysis
 To apply the different chemistry concepts in food product development
 Work on packaging innovation and technology
 Application of a food quality and safety like GMP and HACP system.
 To identify and apply the rheology and electromagnetic properties for different food
products.
 Develop and asses different new food products through Fortification.
 Understand production of sugar from different raw materials and converting its
byproducts into different usable products.
 Understanding the production process and quality characterization of alcoholic (beer
and wine) and non-alcoholic products.
 Ability to produce and analysis the physiochemical properties of edible oil from
different raw materials.
 Understanding production process and characterization of different meat and dairy
products.

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4. Course to Be Included For Exit Examination
Even though under Food engineering (BSc) program sixty six (66) course are delivered for the
sake of national exit exam the following core courses are identified ,which are very important in
order to achieve the above mentioned expected out come and competence of Food Engineer
professional .

1. Food Chemistry
2. Food Analysis
3. Fundamentals of Biochemical Engineering
4. Mechanical Unit Operation
5. Engineering Properties of Food Materials
6. Grain (Cereal) Processing Technology
7. Beverage Processing Technology
8. Sugar and Coffee Processing Technology
9. Fruits and Vegetable Processing Technology
10. Dairy Processing Technology
11. Fat and Oil Processing Technology
12. Meat, Poultry and Fish Processing Technology
13. Food Quality and Safety Management
14. Food Packaging Technology
15. Human Nutrition and Food Fortification

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5. Categories of Courses in Thematic Areas

The following thematic area of the course is selected by considering the harmonized curriculum
which enables to achieve the mentioned competencies.

5.1 Applied Sciences for Food Engineering

 Food Chemistry
 Food Analysis

5.2 Bioprocess and Basics of Food Engineering

 Fundamentals of Biochemical Engineering
 Mechanical Unit Operation
 Engineering Properties of Food Materials

5.3 Plant Based Food Processing Technology

 Grain Processing Technology
 Beverage Processing Technology
 Sugar and Coffee Processing Technology
 Fruits and Vegetable Processing Technology

5.4 Animal Based Food Processing Technology

 Dairy Processing Technology
 Fat and oil Processing Technology
 Meat, Poultry and Fish Processing Technology

5.5 Food Packaging, Quality and Safety

 Food Quality and Safety Management
 Food Packaging Technology
 Human Nutrition and Food Fortification

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 Table 1: The Summary of Identified Courses along with their Thematic Areas and ECTS

S/N Themes No of Courses Course Name ECTS Cr. Hr. Remark

Applied Sciences and Food  Food Chemistry 5 3
1 2
Engineering  Food Analysis 4 3
 Fundamentals of Biochemical Engineering 5 3
Bioprocess and Basics of
2 3  Mechanical Unit Operation 5 3
Food Engineering
 Engineering Properties of Food Materials 4 3
 Grain Processing Technology 5 3
Plant Based Food Processing  Beverage Processing Technology 5 3
3 4
Technology  Sugar and Coffee Processing Technology 5 3
 Fruits and Vegetable Processing Technology 5 3
 Dairy Processing Technology 4 3
Animal Based Food
4 3  Fat and oil Processing Technology 4 3
Processing Technology
 Meat, Poultry and Fish Processing Technology 5 3
 Food Quality and Safety Management 3 2
Food Packaging, Quality and
5 2  Food Packaging Technology 3 3
Safety
 Human Nutrition and Food Fortification 4 3

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6. Conclusion

As a conclusion, Food Engineering national exit exam will enhance quality of the graduates in
different aspects like skill, knowledge and attitude. This document is highly devoted to present
the major and comprehensive relevant courses to carry out the national exit exam of Food
Engineering graduates. The exit exam questions are highly focused on the long–term knowledge
and transferred skill rather than more specific and subjective cases. Based on direction given by
Ministry of Education (MoE), the exit exam course should between 10-15courses. Thus, fifteen
(15) courses were selected and categorized under five (5) thematic areas. The exam will be
delivered before graduation (probably in the month of July). The courses were selected based on
the food discipline which involves science, technology and Engineering knowledge to the foods
from harvest to the consumption, mainly to convert agricultural produces into value-added,
nutritious, shelf-stable and safe food products. The commencement of the exit exam will be on
2015 E.C graduates.

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7. APPENDIX

Module No Module Name Course Name Course Code ECTS Cr. Hr

Communicative English Language Skill I FLEn1011 5 3

Communicative English Language Skill II FLEn1012 5 3
Critical Thinking LoCT1011 5 3
Moral and Civic Education MciE1012 4 2
Humanities and Social Geography of Ethiopia and the Horn GeES1011 5 3
01
Science General Psychology Psch1011 5 3
Social Anthropology Anth1012 4 2
Global Trends GlTr2011 4 2
Inclusiveness Incl2011 4 2
Physical Fitness SpSc1011 P/F 1
Management and Introduction to Economics Econ2021 5 2
Entrepreneurship Industrial Management MgMt5022 3 3
Entrepreneurship MgMt1022 5 3
02 General physics Phys1031 5 2
Engineering Drawing MEng2031 5 3
Computer Programming ECEg1032 5 3
03 Introduction to Emerging Technology EmTe1032 5 3
General Engineering
Engineering Mechanics I (statics) CEng2031 5 3
Mathematics for Natural Sciences Math1041 5 3
Applied Mathematics I Math1042 5 3
04
Applied Mathematics Applied Mathematics II Math2041 5 3
and statistics Applied Mathematics III Math2042 6 3
Probability and Statistics for Engineers Stat2041 5 2

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 Food Chemistry FEng2052 5 3
Applied Sciences for
Food Engineering Food Analysis FEng3051 4 2
05
Food Microbiology FEng2054 5 3

Unit Operations in Food Mechanical Unit Operation FEng3061 5 3

Processing Heat transfer unit operation FEng3062 5 3
06
Mass transfer unit operation Feng4061 5 3
Fundamental of Electrical Machine and EEng3071 4 2
Electronics
Food Machinery Food Engineering Drawing FEng2072 3 2
07 and Instrumentation Food Machinery and Equipment Design FEng3072 4 2
Process Control and Instrumentation FEng3074 5 3
Fluid Mechanics and Rheology FEng3082 5 3
Applied Thermodynamics FEng3081 5 3
08 Basics of Food Transport Phenomena FEng2082 5 3
Engineering Engineering Properties of Food Materials FEng2084 4 2
Fundamentals of Food process FEng2086 5 3
Grain Processing Technology FEng3091 5 3
Engineering
Beverage Processing Technology FEng4091 5 3
Plant based Food Sugar & Confectionary Processing Technology FEng4093 5 3
09 Processing

Technology Coffee, Tea and Spice Processing Technology FEng5092 4 2

Fruit & Vegetable Processing Technology FEng3092 5 3

Fat and oil Processing Technology FEng3094 4 2

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 Dairy Processing Technology FEng3102 4 2
Animal based Food Meat, Poultry and Fish Processing FEng3101
10 Processing Technology 5 3
Technology

Food Biotechnology FEng3111 5 3

Reaction and
Fundamentals of Reaction Kinetics and
11 Bioprocess 5 3
Reactor Design FEng4111
Engineering
Biochemical Engineering FEng4112 5 3
Computational Numerical Methods FEng4121 5 3

12 Methods in Food Computer Aided Food Process Design and Simulation FEng5122 5 3
Engineering
Food Plant Design and Economics FEng4132 5 3
Plant Design
Food Plant Sanitation and Waste Treatment FEng4134 4 2
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14 Food Quality and Food Quality and Safety Management FEng4142 3 2
Safety Food Toxicology FEng5142 3 3
Food product development & sensory science FEng4151 5 3
Food Product
15 Fundamentals of Human Nutrition and FEng4153 4 2
Design Food Fortification
Food Packaging Technology FEng4152 3 3
16 Holistic Exam and Holistic Examination FEng5161 P/F 0
Industrial
Internship FEng5163 30 0
17 Practice and
Research Research Methodology and Experimental FEng4172 4 3

Project Semester
Design Project FEng4174 5 3
Final Year Project FEng5172 10 1

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