Faculty of Agriculture
                                                 Department Food Science & Nutrition
1. Introduction Introduction Introduction
1.1. Rationale of the Program
Food Science and Nutrition has made and will continue to make positive impacts on the quality of life in the industrialized countries like Europe, North America and the Oceania; that account for less than a third of the world’s population. Unfortunately, the same cannot be said for the developing countries like Ethiopia. The critical role that Nutrition and Food Science plays in national development cannot be over emphasized in Ethiopia where high postharvest food losses is a major factor militating against food and nutrition security. Seasonal food shortages and nutritional deficiency diseases are still a major concern in Ethiopia. Agriculture is the foundation of the country; over 70 % of the population derives their livelihood from agriculture.Read More