School
of Nutrition, Food Science, and Technology
About the School
The School of Nutrition, Food Science, and Technology (SNFST) was founded in 2009 through the merger of two previously independent units: the Food Science and Post-harvest Technology (BSc program) and Applied Human Nutrition (MSc program). This restructuring occurred as part of Hawassa University’s academic and administrative reorganization through the Business Process Re-engineering (BPR) initiative.
SNFST is a pioneer in Ethiopia, having launched the B.Sc. program in Food Science and Post-harvest Technology (FSPT) in 2001, followed by the M.Sc. in Food Science and Technology (FST) and the PhD in FST, both introduced in 2017. Additionally, the School was the first in Ethiopia to offer the M.Sc. program in Applied Human Nutrition in 2005, and the B.Sc. in Human Nutrition in 2009. In 2011, in collaboration with the Higher Education Network for Applied Human Nutrition between Eastern Africa and Europe (HENNA), Hawassa University developed a unified B.Sc. nutrition curriculum to address Ethiopia’s pressing nutrition issues. This curriculum was later harmonized and standardized at the national level, in collaboration with Bahir Dar University, in line with the guidelines of the Higher Education Strategic Center (HESC).
The School is recognized as a center of excellence in human nutrition and food processing and is part of the College of Agriculture, which includes three schools and one faculty. SNFST currently offers two PhD programs in Human Nutrition and Food Science and Technology, three MSc programs in Applied Human Nutrition, Food Science and Technology, and Food Safety and Quality Management, along with two undergraduate programs in Food Science and Post-harvest Technology and Human Nutrition. Presently, the School has around 300 students across its undergraduate, graduate, and PhD programs.
SNFST is also known for its robust research and community outreach, with collaborations involving various partners. The School benefits from a strong, multidisciplinary team of scholars and has the necessary infrastructure, facilities, and equipment to support its work. Recently, SNFST's faculty has grown to include 7 Associate Professors, 11 Assistant Professors, 14 Lecturers, 1 Graduate Assistant, 8 Senior Technical Assistants, and 7 Administrative Staff. The School boasts well-equipped laboratories staffed by qualified professionals, covering areas such as food microbiology, food chemistry and analysis, food product development and sensory evaluation, food processing and preservation, anthropometry, and biochemical dietary counseling. One of its laboratories is currently undergoing accreditation for international quality assurance, with a focus on Aflatoxin and moisture analysis.
Over the past two years, the School has earned recognition for its strong track record in enabling undergraduate students to pass the national exit exams. Looking ahead, SNFST remains committed to maintaining its leadership in food, nutrition, and related disciplines.