Head of Department of Food Engineering
Mr. Menure Heiru Abdella
Contact Information:
Phone: +251910504831
Email:
I. Objectives / Goals
The Head of the Department of Food Engineering is responsible for leading the department toward the following goals:
- Deliver Quality and Industry-Oriented Education: Provide a robust and up-to-date curriculum that equips students with strong knowledge and practical skills in food processing, preservation, safety, and quality control.
- Promote Research and Innovation in Food Technology: Foster research in post-harvest handling, food product development, sustainable processing, and food biotechnology to address national and global food challenges.
- Produce Competent, Ethical, and Industry-Ready Graduates: Prepare graduates who can contribute effectively to the food and beverage industries, regulatory agencies, and research institutions.
- Support Staff Capacity Building and Academic Excellence: Develop the academic and technical staff through postgraduate training, research collaboration, and professional development.
- Encourage Technological Advancement and Sustainability: Integrate emerging technologies in food engineering such as automation, green processing methods, and quality assurance systems into teaching and practice.
- Strengthen Industry and Community Linkages: Establish meaningful partnerships with food industries, regulatory bodies, research institutions, and agro-processing cooperatives for knowledge exchange and practical training.
- Ensure Quality and Accreditation Standards: Maintain academic standards in accordance with Wolkite University policies, HERQA requirements, and international best practices.
II. Duties and Responsibilities
A. Academic and Curriculum Leadership
ü Lead curriculum design, implementation, and review to ensure relevance and responsiveness to industry needs.
ü Ensure coverage of essential topics including food chemistry, food microbiology, food process engineering, quality control, and food packaging.
B. Departmental Administration
ü Develop and manage annual work plans, budgets, procurement schedules, and departmental reports.
ü Coordinate teaching assignments, timetables, and course allocations efficiently.
ü Monitor and document academic activities and performance indicators of the department.
C. Staff Management and Development
ü Supervise and mentor academic, technical, and support staff for effective performance.
ü Promote staff participation in research, training programs, conferences, and postgraduate education.
ü Conduct staff performance evaluations and build a collegial working environment.
D. Research and Innovation Promotion
ü Encourage research on food preservation, functional foods, food safety, and value addition of agricultural produce.
ü Facilitate publication of research findings, patenting of innovations, and knowledge dissemination.
E. Student Guidance and Training
ü Oversee student academic advising, final project supervision, and industrial attachment coordination.
ü Organize practical skills development sessions, workshops, and exhibitions to enhance student competence and confidence.
F. Industry and Community Engagement
ü Build partnerships with food processors, food safety agencies, and agricultural cooperatives for internships, fieldwork, and collaborative projects.
ü Facilitate community outreach programs focused on reducing post-harvest loss, improving food safety, and promoting small-scale food enterprises.
G. Quality Assurance and Compliance
ü Implement internal quality assurance measures and support accreditation processes.
ü Collect and respond to feedback from stakeholders to improve program quality and relevance.
H. Institutional Leadership and Participation
ü Represent the department in university academic and administrative bodies.
ü Align departmental activities with Wolkite University’s vision for development, innovation, and community service.
ü Ensure ethical conduct, transparency, and accountability in all departmental operations.