Open menu

I. Objectives / Goals

The Head of the Department of Food Engineering is responsible for leading the department toward the following goals:

  1. 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.
  2. 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.
  3. Produce Competent, Ethical, and Industry-Ready Graduates: Prepare graduates who can contribute effectively to the food and beverage industries, regulatory agencies, and research institutions.
  4. Support Staff Capacity Building and Academic Excellence: Develop the academic and technical staff through postgraduate training, research collaboration, and professional development.
  5. 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.
  6. 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.
  7. 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.