Rationale
There is high potential of fruits and vegetables production in Ethiopia. However, naturally, fruits and vegetables are highly perishable and highly subject to high postharvest losses due to poor post harvests handling practices. A well-developed postharvest handling practice is a recommended solution to minimize both quantitative and qualitative losses. However, it is common in many production areas to produce extra yield beyond the capacity of fresh market. Excess products should be transformed and preserved into different forms of value added products for multiple benefits. Apart from reduction of losses, value addition and preservation enables to produce shelf stable products, allow a chance to improve nutritional quality through fortification; improve the marketing system, allow products available throughout the year ; enhance convenience, create employment opportunity, promote diet diversity, and insure sustainable production of fruits and vegetables through contract farming. So, there is a need to train educators in fruit and vegetable processing that will in rTVTIrn train students at different levels of the TVET institutions to fill the gap of lack of skilled human power in the area.
Admission requirement
The Fruits and Vegetables Processing Technology program is a technology field of study. Accordingly, all the experts agreed on that students need to have at least very good grade in Biology, Chemistry, Mathematics, Physics courses; and those trainees with the back ground of horticulture, plant science, crop science and related agricultural fields; and must have been passed the entrance exam of the institution to enroll B.Sc. in Fruits and Vegetables Processing Technology.
Students who completed the preparatory secondary education with a minimum cut-off point set by the Ministry of Education (MOE) each year on the Ethiopian Secondary General Certificate Examination (ESGCE) and TVET “C” Level (Diploma) graduates are eligible to be admitted to the regular degree program.
Duration of study
Students or trainees enrolled in the department shall pursue programs of study for which the maximum lengths of stay in programs and validity of courses are determined as follows:
- The duration of study for undergraduate degrees in regular programs is four years.
- A student who fails to complete any studies within the maximum length of time permitted (institutional legislation sub-articles 1 to 3 of this Article) shall be cancelled from that program.
Mode of delivery
The Mode of delivery courses offered to the program shall be semester based (parallel, Mixed) and Block.
Method of Teaching
The department will adopt student center/ active learning method for the transfer and/or acquisition of knowledge and /or practical skills. Among those active learning is instructional approaches, farm and industrial visit, discussion, self-learning, individual, group work, group projects, case study, peer teaching, practical works and demonstrations.
Assessments and evaluation mechanisms
The method of assessment and evaluation mechanism of the program will be achieved by continuous assessment (project work, practical activity, quiz, field report, industrial report etc.) and final exam.
Grading System
The grading system is according to as per the academic policy/legislation of ETU Undergraduate students listed under article 99.
Graduation requirement
The graduation requirement shall be as per the legislation of ETU Undergraduate students listed under article 123.
A student registered to the program of Fruits and Vegetables Processing Technology (FVPT) is required to fulfill the following conditions in order to be awarded the Bachelor of Science degree: Successful completion of all 54 courses with a minimum of satisfactory grade (number grade of 2.0 and/or letter grade of C or above. Fulfilling all other requirements set by the institution or higher education strategic center under the Ministry of science and higher education.
Degree Nomenclature (In English and Amharic)
Students, who successfully complete the requirements for graduation per the legislation of the Institute, will be issued the Degree of Bachelor of Science (B.Sc.) in Fruit and Vegetable Processing Technology (Teaching in TVET) የቴክኖሎጂ ባችለር ዲግሪ በአትክልትና ፍራፍሬ ማቀነባበር ቴክኖሎጂ (በቴክኒክ መምህራን ትምህርት).
Courses semester wise
| Year | Sem. | Course Title | Course Code | Credit | ||
| Cr.hr | Lec. | Lab | ||||
| I | 1 | Communicative English Language Skills I | FLEn 1011 | 3 | 3 | 0 |
| General Physics | Phys. 1011 | 3 | 2 | 3 | ||
| General Psychology | Psch.1011 | 3 | 3 | 0 | ||
| Mathematics for Natural Sciences | Math 1011 | 3 | 3 | 0 | ||
| Critical Thinking | LoCT 1011 | 3 | 3 | 0 | ||
| Physical Fitness | SpSc. 1011 | P/F | 2 | 0 | ||
| Geography of Ethiopia and the Horn | GeEs 1011 | 3 | 3 | 0 | ||
| Chinese Language | CHLA 1011 | P/F | 2 | 0 | ||
| Total Cr.hr | 18 | 21 | 3 | |||
| 2 | Communicative English Language Skills II | FLEn 1012 | 3 | 3 | 0 | |
| Social Anthropology | Anth 1012 | 2 | 2 | 0 | ||
| General Biology | Biol1012 | 3 | 2 | 3 | ||
| History of Ethiopia and the Horn | Hist 1012 | 3 | 3 | 0 | ||
| Introduction to Emerging Technologies | EmTe 1012 | 3 | 3 | 0 | ||
| Moral and Civic Education | MCiE 1012 | 2 | 2 | 0 | ||
| General Chemistry | Chem 1012 | 3 | 2 | 3 | ||
| Total Cr.hr | 19 | 17 | 6 | |||
|
II |
1 |
Curriculum Studies | Vo.Pe.2011 | 3 | 3 | 0 |
| Global Affairs | GlAf 2011 | 2 | 2 | 0 | ||
| Sophomore English | FLEn 1021 | 3 | 3 | 0 | ||
| Principle of Fruit and Vegetable processing and Preservation | FVPT2061 | 3 | 2 | 3 | ||
| Food Biochemistry | FVPT 2063 | 3 | 2 | 3 | ||
| Introduction to Computer | ITEC2031 | 3 | 1 | 6 | ||
| Food Microbiology | FVPT 2065 | 3 | 2 | 3 | ||
| Total Cr.hr | 20 | 15 | 15 | |||
| 2 | Assessment and Evaluation of Learning | Vo.Pe.2012 | 3 | 3 | 0 | |
| Inclusiveness | SNIE 2012 | 2 | 2 | 0 | ||
| Microbiology of Fruits and Vegetables | FVPT2062 | 3 | 2 | 3 | ||
| Postharvest Biology and Physiology of Fruit and Vegetables | FVPT2064 | 3 | 2 | 3 | ||
| Food Chemistry | FVPT2066 | 3 | 2 | 3 | ||
| Heat and Mass Transfer | FVPT2068 | 2 | 1 | 3 | ||
| Introduction to Statistics | STAT 2010 | 3 | 2 | 3 | ||
| Educational Psychology | Psyc 2011 | 2 | 2 | 0 | ||
| Total Cr.hr | 21 | 16 | 15 | |||
| III | 1 | General Method of Teaching | Vo.Pe. 3011 | 3 | 2 | 3 |
| Economics | Ecos. 1011 | 3 | 3 | 0 | ||
| Food Analysis | FVPT3061 | 3 | 1 | 6 | ||
| Human Nutrition | FVPT 3063 | 3 | 2 | 3 | ||
| Unit Operation in Fruit and Vegetable Processing | FVPT 3065 | 3 | 2 | 3 | ||
| Fruit Processing and Value Addition | FVPT3067 | 4 | 2 | 6 | ||
| Total Cr.hr | 19 | 12 | 21 | |||
| Entrepreneurship and Business Management | MGMT1012 | 3 | 3 | 0 | ||
| Experimental Design and Analysis | FVPT 3060 | 3 | 2 | 3 | ||
| Quality Control, Safety and standards of Fruits & Vegetables | FVPT3062 | 3 | 2 | 3 | ||
| Vegetable Processing and Value addition | FVPT3064 | 4 | 2 | 6 | ||
| Coffee ,Tea and Spice Processing Technology | FVPT3066 | 3 | 2 | 3 | ||
| Principles of Fruit and Vegetable Processing Machineries | FVPT3068 | 3 | 2 | 3 | ||
| Total Cr.hr | 19 | 13 | 18 | |||
| IV |
I |
Research Methodology | FVPT 4060(a) | 2 | 1 | 3 |
| Teaching Practice | VoPe 4011 | 3 | 0 | 9 | ||
| Internship | FVPT 4061 | 3 | 0 | 0 | ||
| Fruit and Vegetable Packaging Technology | FVPT4063 | 3 | 2 | 3 | ||
| Products Development & Sensory Evaluation | FVPT4065 | 3 | 1 | 6 | ||
| Senior Seminar | FVPT4067 | 1 | 0 | 3 | ||
| Senior Project Part I | FVPT4069 | 1 | 0 | 3 | ||
| Introduction to TVET Management | Mng-401 | 2 | 2 | 0 | ||
| Total Cr.hr | 18 | 6 | 27 | |||
|
II |
Production of fermented fruits and vegetables | FVPT4062 | 3 | 2 | 3 | |
| Cold Chain Management of Fruits and Vegetables | FVPT4064 | 3 | 2 | 3 | ||
| Waste Management and Environmental Protection | FVPT4066 | 3 | 2 | 3 | ||
| Fruit and Vegetable Marketing and Value Chain Management | FVPT4068 | 3 | 2 | 3 | ||
| Senior Project Part II | FVPT 4060(b) | 3 | 0 | 9 | ||
| Total Cr.hr | 15 | 8 | 21 | |||
| Grand Total | 146 | 105 | 126 | |||