Volume 1, Issue 2 Contents || Highlights

February, 2021
SNFST Overview,
Time Lines &
Director’s Message
[p-2, 3]
Food and Nutrition e-Newsletter

Special points of interest:

SCHOOL OF NUTRITION, FOOD SCIENCE & TECHNOLOGY

• News and events at

SNFST and programs
under it as well as oth-
er matters of the Col-
lege of Agriculture and
the Hawassa University
• Researches, community
services and teaching-
learning news, updates
First Person of
and plans the Issue [p-4, 11]
• Extraordinary achieve- Dr. Kebede Abegaz
ments by faculties,
staffs and students of
SNFST

Feeding the Minds

F&NeN Get to know our

Admin Staffs [p-4]
SNFST
Senait Seboka

PhD Defenses [p-6]

Drs. Zelalem & Esayas

Community Services
Know what [p-10] Mr. Fikadu Reta
you eat, p-7
. . . and more stories inside
SNFST Overview and Timelines
The School of Nutrition, Food Science
and Technology , SNFST was established
in 2008/9 at Hawassa University College
of Agriculture, by bringing together the
MSc of Applied Human Nutrition
(AHuNu); the BSc program of Food Sci-
ence and Technology (FSPT) as part of
the business process re-engineering at the
university level. The SNFST was orga-
nized as an institute and Dr. Kebede Abe-
gaz was the first Director. The Food Sci-
ence and Postharvest Technology, FSPT
was launched as a 3 years degree pro-
gram in 2002 and enrolled students for
the first time in the 2002/3 academic
year. Two of the graduates of the first
batches of the FSPT programs at Hawas-
sa University (Drs Tadesse Fikre Teferra
and Tafese Bosha) are now PhDs and are
serving at the same University. Many
more are also pursuing studies for their
terminal degrees at different universities
around the globe.
The MSc in AHuNu was launched in
2007, enrolled students and many of the
first couple of batches are PhDs serving
as advisors at national and international
high offices on nutrition and health pro-
grams. Many are also researchers and
instructors at national and international
academic institutions and are playing
impactful roles.
As part of todays SNFST academic unit,
a BSc program in Human Nutrition,
HuNu and MSc in Food Science and
Technology were launched in the
2010/11 academic year. As of the current
academic year, the SNFST is running two
BSc (FSPT, HuNu) and three MSc
(AHuNu, Food Science and Technology,
FST; as well as Food Safety and Quality
Management, FSQM). The School is also
running two PhD degree programs (PhD
in Human Nutrition, HuNu launched in
2017 and PhD in Food Science and Tech-
nology, FST, Launched in 2020/21 aca-
demic year.
Two of the PhD candidates from the first
batches of HuNu have defended their
Dissertations and many more are working
towards finalizing their writeups from the
first and couple of other batches. The
success stories of our first PhD graduate
(Dr. Anchamo Anato) was covered in our
first issue and we have the story of the
second defendant (Dr. Zelalem Tafese) in
this issue (page 6). The staffs of Hawassa
university who have great steaks in the
launching of the independent programs in
the Food Science and Human Nutrition
areas were Drs Kebede Abegaz (more
story of him on page 4 & 11) and
Yewulsew Abebe. The connections creat-
ed with international universities and
academicians by Dr. Yewulsew Abebe
sustained both the MSc and PhD pro-
grams of Human Nutrition at Hawassa
University, as pioneer university in these
area, which is now serving as a National
Academic Center of Excellence for Hu-
man Nutrition. Funds and development
projects brought by Dr. Kebede Abegaz
has enabled dozens of graduate students
to carry out excellent graduate researches.
Drs. Kebede Abegaz, Yewulsew Abebe
and Henok Kurabachew, as well as Me-
konnen Melaku, Fikadu Reta and current-
ly Gezahegn Nigusse have taken turns in
leading the independent programs earliy
on and lately, the SNFST. Staffs of
SNFST and its earlier programs have also
served great positions at the College and
University levels and are still doing so.


ANNOUNCEMENTS & DEADLINES 

The SNFST Graduate Programs Coordi-
nation Office announces the following
Deadlines for Concept Note Approval,
Proposal Development and Thesis Sub-
mission and Defense/presentation Dates
Please keep an eye on this corner for
S/N Activities
similar announcements and approaching
deadlines.
Undergraduate class students are advised
to prepare for final exams as there is no
much time left in the crash course deliv-
ery mode during the COVID Pandemic.
Last date of sub- Date of presentation or Specialization Remark

1 Concept note approval January 29, 2021 February 05, 2021 AHNu (2nd round)
2 Concept note approval February 12, 2021 February 19, 2021 FST and (2nd round)
FSQM
3 Proposal Presentation February 26, 2021 March 05, 2021 AHNu 2nd round
4 Proposal Presentation March 12, 2021 March 19, 2021 FST and 1st round
FSQM
5 MSc. thesis for de- February 8 (Yekatit March 22-26/2021 FST and AH- This is SGS tem-
porary schedule
fense 1) (Megabit 13-17) Nu
6 Concept note approval April 23, 2021 April 30, 2021 AHNu 3rd round
(Weekend)
7 Proposal presentation June 25, 2021 July 2, 2021 FST and 3rd round
FSQM

Page 2 FOOD AND NUTRITION E-NEWSLETTER

Messages from the SNFST Director \\
// Gezahegn Neguse
Dear readers and
the Food and
Nutrition Com-
munity at SNFST
and elsewhere, it
is with pleasure
and excitement
that I am convey-
ing this message
as we are releas-
ing the second
issue of Food and
Nutrition News-
letter and as we
are also conduct-
ing the teaching- Gezahegn Nigusse, Director of SNFST
learning process for
the junior class students in a crash mode
with great success. We are also highly
engaged in the research and community
service activities in the area of food and
nutrition, with the scopes ranging from
graduate researches to faculty projects in
both the disciplinary and thematic
schemes. We could not be prouder as an
academic unit for the success we record-
ed helping hundreds of students success-
SNFST Staff with an Exceptionally Rich Industry Experience — Tesfu Bekele
F&NeN: Thank you Mr. Tesfu for giving
a positive response to our request and
being our special guest to our communi-
ty. Would you introduce your-
self?
Tesfu: My name is Tesfu
Bekele, Lecturer at HwU.
F&NeN: You are unique
among the FSPT staffs in that
you brought in a very rich
experience from the Food
Industry. Would you tell us
the different companies you
worked in and how long you
have served the industry?
Tesfu: I have worked at NAS
Foods PLC, Ethiopian Com-
modity Exchange, METAD
Agricultural Development
PLC, Afro Star International Commercial
Agency jointly with WFP and KOJJ Food
Complex for the 11 years and 4 months
and gained great deal of experiences.
F&NeN: What was it like joining the
same university you did your both BSc
and MSc at?
Tesfu: I am so happy; I am passionate
about teaching and learning activities and
to share my knowledge and experiences.
For me, joining an educational institution
VOLUME 1, ISSUE 2
fully graduated
under the stress
of COVID-19
spread. We
also held the
second PhD
dissertation
defense in Hu-
man Nutrition
Program. We
admitted the
junior classes
for the second
round of teach-
ing-learning
processes as
usual by consid-
ering the MOSHE protocol for Covid-19
spread prevention.
We are also working hard to secure in-
ternship places for our third year FSPT
students to help them spend a semester in
a Food Industry to acquire practical and
managerial skills in the real world of
work under both instructor and industry
supervisions. They will be required to
prepare and present a report at the end.
is an opportunity to share experiences I
acquired from different foods and coffee
processing industries. Joining Hawassa
University, my home, gives me a
special satisfaction and working for
university is good for growing in
academia as there are always re-
warding higher level training op-
portunities, which you cannot get
working in private industries or
other government sectors.
F&NeN: How do you compare
working for the industry versus a
university? Would you consider
going back to the industry ever?
Tesfu: Working for food industry
is focused on product and service
delivery. Your performance is eval-
uated as per the final out put you
delivered and the profitability of the com-
pany. You have given job description and
evaluated by your immediate supervisor
using performance appraisal periodically
and get salary increment accordingly.
Top management always wants to ensure
company’s continual improvement.
Whereas working in the university focus-
es on skilled man power production and
community service. Although you have
given job description when you are hired
The routines of teaching-learning is go-
ing well smoothly and peacefully and in
this regard, I would like to extend my
admiration and appreciation to our ener-
getic young and senior staffs for their
exemplary roles. By this brief message, I
want to alarm and remind the Food and
Nutrition Community as usual to exercise
maximum precaution and stay safe as this
pandemic is still posing threats to our
community and the world at large, until
the mass immunization will be realized
and COVID will no longer be a public
safety threat. I also take this opportunity
to highly acknowledge the efforts made
and contributions by our staffs, students
and community in working strongly for
the successes of the second round of
crash classes. I also would remind the
instructors and students of the approach-
ing final examination that will begin on
February 15, 20121. I finally appreciate
and acknowledge the Editor-in-chief and
all who contributed for the success of this
issue of F&NeN. Thank you.

in the institution, there is academic free-
dom while you are working in university.
Your performance is evaluated by stu-
dents, peer and immediate supervisor.
There is an opportunity to work and share
with other countries in collaborative pro-
jects that has benefit in capacity building
and job creation of our community. You
also learn and grow academically and I
think I like the university better. I do not
think I would go back to industry.
F&NeN: What courses are you teaching
and which ones are your favorites?
Tesfu: I am teaching Food Biochemistry,
Experimental Design and Analysis in
Food Technology, Grain Processing
Technology, Sugar, Honey & Confection-
ery Technology, Food Fortification &
Formulation and Food Product Develop-
ment and Sensory Evaluation. I like all.
F&NeN: Would you like to share with us
your personal and family situa-
tions? Thank you so much for your time.
Tesfu: Sure, I am married and am a fa-
ther of three sons.
F&NeN: Thank you so much for your
time and contribution Tesfu.
Tesfu: Thank you for the chance!

Page 3
The 1st Person of the Issue //
\\ Dr. Kebede Abegaz— the man of firm stands!
The Founder of the Food
and Nutrition Programs
and the greater umbrella
the School of Nutrition,
Food Science and Tech-
nology (SNFST); the
longest serving staff and
also the most senior col-
league of the Food and
Nutrition Community at
Hawassa University - Dr.
Kebede Abegaz Ali, has
been nominated by major-
ity of the SNFST staffs as
the first Person of the
Issue in the History of
F&NeN. We interviewed Dr. Kebede and
brought you the meaning of endurance in
Person.
F&NeN: Congratulations for this remark-
able achievement! Would you introduce
yourself to our community and the wider
audience?
Thank you for launching F&NeN
I am Kebede Abegaz, profession food
scientist and technologist. I have been
serving as instructor of 52 courses for
PhD/MSc/BSc programs at Hawassa and
Get to Know Our Administrative Staffs //
\\ Senait Seboka, SNFST Generalist—የሥራ ተነሳሽነት፣ ሰዓት አክባሪነትና ተግባቢነት በሰው ሲመሰል!
The SNFST
generalist
Mrs. Senait
Seboka is our
guest in this
issue. Senait
has always
been among
very few high-
ly experienced
and commit-
ted adminis-
trative staffs
of the SNFST. Senait is known to the
Food and Nutrition Community at
SNFST, as a kind, supportive and depend-
able colleague with exemplary punctuality
and efficiency at work. In the SNFST
Office, Senait’s seat and bench faces the
door and she always receives guests with
smile and charming looks.
Senait started her career at Hawassa Uni-
versity (the then Debub University) as
Secretary typist of the purchase section of
Page 4
other Universities, inter-
disciplinary applied re-
searcher, consultancy and
community service provid-
er with high commitment
and honesty for public
interests.
F&NeN: Where did Dr.
Kebede start schooling at?
Let's start from high
school and proceed up to
terminal degree.
I did my junior high
school at Kuta Ber (Dessie
Zuria) and high school at
W/ro Sihin comprehensive
high school (Dessie) in commerce, wrote
school leaving exam in 1973 EC. When I
was small boy at grade 6, the Ethiopian
National Golmasoch Training Program
against illiteracy recruited me as capable
teacher to teach children and young farm-
ers in the evenings of every work day,
half days on Saturdays and Sundays to-
gether with my cousin (Teshome Abera)
at rural villages named Wuhasela with
monthly incentive of Birr 10 for two. Our
parents provided class rooms, and sleep-
the College of Agriculture since 2003
GC. Senait then Served as Secretary I and
II in the Finance and Human Resources
section of the College of
Medicine and Health
Sciences between 2005
and 2008. After Gradu-
ating with Diploma in
Secretarial Science and
Office Management
from Africa Beza Uni-
versity College, Senait
started rolling up the
ladder in the university,
by getting promoted and assigned to Sec-
retary II position in different colleges of
the University. In the mean time, Senait
continued her BA degree education in
continuous education modality at Africa
Beza University College and graduated in
March 2010 (BA in Business Administra-
tion). Following her upgrade in educa-
tion, Senait got promoted to the position
of Administrative Assistant (Generalist)
and served at different schools (Animal
ing space for students at nights, all for
free. This informal education mobilized
many children to enroll at formal schools
and many of them are university instruc-
tors and governors now. Thank you our
late good fathers: Aba Abera and Aba
Abegaz; rest in peace.
Although my high school completion was
from commerce department, I was placed
in natural science and joined Science
Teacher Training Department, Alemaya
Agriculture College (AlCA), Addis Aba-
ba University (AAU) in 1974 EC. I was
recruited both by Awassa Agriculture
College (AwCA) and ACAl, but because
I shied working with my instructors by
then, I preferably joined AwCA in 1976
EC; served for 2 years and left for Sofia
University, Bulgaria in 1978 EC; com-
pleted MSc in Biotechnology (may be the
first Biotechnologist by then in Ethiopia)
and reinstated in 1985 EC at AwCA,
AAU. I joined Agriculture University of
Norway in 1989 EC and completed my
PhD in Food Science and Technology
(1994 EC).
>>> Continuous on Page 11 >>>
and Range Sciences, ARSc & SNFST as
well as Human Resources Development
Officer at the HR Service department of
the College of Agriculture.
Senait is known for her ex-
traordinary hard work, deter-
mination and punctuality.
Senait says she is respecting
her work and cooperates with
staffs, not to satisfy others or
her boss, but for the highest
satisfaction and peace of mind
that she gets for herself. Senait
says that her work and office
responsibilities are the top priorities in her
life, even beyond family and other social
and personal values.
That special quality of Senait attracted the
attention of F&NeN. The informal nomi-
nation made by some of our colleagues to
have Senait as a special guest deserving
this recognition is appreciated and
acknowledged. 
FOOD AND NUTRITION E-NEWSLETTER
Campus News\\
//Graduation, Training to Staffs & Internship
Graduation: Hawassa University color-
fully celebrated the graduation convoca-
tion of 6263 students from different pro-
Gold Medalist graduates of Hawassa University in 2020
grams and modalities of training. Over
2140 of the graduates were females from
all active campuses of the university. It
was indicated that the graduation of the
students was delayed by 6 months due to
the COVID-19 pandemic. The gusts of
honors in attendance of the convocation
ceremony conveyed messages to the
graduate to become ambassadors of peace
for their country and contribute to its
development and prosperity.
Staffs Training, SNFST: A training on
JMP and R Statistical Software programs
was organized and delivered to academic
staffs and laboratory professionals of
SNFST with the support of the NICHE
project coordinated by Mr. Fikadu Reta.
Special Food of this Issue — Pulses
We are pleased to cover and celebrate the
special foods for this issue, with the global
community under the umbrella of the Unit-
ed Nations as February 10, 2021 is being
commemorated as the world pulses day for
the third time. The UN general assembly
passed a resolution that named the year
2016, the International Year of Pulses and
later in 2018, it was decided that February
10 would be a Worlds Pulses Day. Pulses
are the most important food crops with
higher protein quantity and quality as well
as sources of important mineral nutrient for
vast majority of the world’s populations in
particularly in developing countries.
The UN has decided to increase awareness
VOLUME 1, ISSUE 2
Mr. Aemiro Tadesse was coordinating the
training and Dr Tadesse Fikre handled the
training component on the application of
JMP (a SAS product) on basic and
advanced experimental designs and
data analysis, while Dr. Temesgen
Magule shared his rich expertise on
the R software application for the
commonly applied statistical analy-
sis techniques in science and other
fields.
A total of 14 staffs have taken part
in the training that lasted for 4 days.
Eight of the participants who have
completed at least 75% of the at-
tendance of the two software pro-
grams, have been recognized with
certificate awards. The second round
for the reminder of the staffs is ex-
pected to being in a couple of week’s
“Nutritious Seeds for a Sustainable
Future” - a slogan of the World Pulses
Day, Februray 10, 2021.
of the general public on the importance
of pulses and this year, the World’s
Pulses day will be celebrated with a
slogan “Nutritious Seeds for a Sus-
tainable Future”. Let us join the UN
on this day to create awareness on the
nutritional and ecological importance
of pulses and also promote cultural and
ethnic foods made from pulses. One of
the famous Ethiopian dishes made from
pulses is our Shiro stew that accompa-
time. There was also a suggestion that the
training could be developed into a short
course launched for training academi-
cians and researchers in Ethiopia and
beyond, working towards national ac-
creditation, as this is one of the roles ex-
pected from Hawassa University with a
special mandate on research and graduate
teaching. This training will also have an
additional component to it on research
communications (writing and publica-
tions) to make great impacts out of re-
searches done in Ethiopian universities
and research institutions.
Industrial Internship: The FSPT pro-
gram coordinator and the school are
working hard to secure internship places
and assign mentors for the third year
FSPT students. The students will be
spending a semester in a food manufac-
turing industry to acquire practi-
cal and managerial, as well as
team working skills under the
mentorship of staffs and industry
professionals. The students will
be eligible for this opportunity
after successfully completing all
their course up to the third year
and passing a holistic written
examinations that will be set and
standardized at the school level.
This is one of the important edu-
cational quality checking mecha-
nisms devised in the program as
part of the curriculum.

nies, injera. Our Editorial Team and the
SNFST management wishes all, a happy
World Pulses Day of 2021.

Page 5
PhD Dissertation Defense—Human Nutrition
The second PhD defense from
the Human Nutrition (HuNu)
Program happened in the sec-
ond week of January.
Dr. Zelalem Tafese, who is
also an academic staff of
SNFST, defended his PhD
work and became the second
person to complete his study.
F&NeN had an interview with
Dr. Zelalem:
F&NeN: Congratulations Dr. Zelalem!
How do you summarize the path you've
come though?
Dr. Zelalem: In 2016/17 academic year, I
was admitted to the PhD program in Human
Nutrition at Hawassa University.
During the course of the study, I also have
been challenged by administrative obstacles
at different levels, also during field work
including car accidents and problems relat-
ed to riots and political instabilities,
F&NeN: Can you summarize your research
for us in a couple of statements? What was
done? why? what was found?
Dr. Zelalem: The dissertation included four
study components. The general objective
was providing robust evidence to reduce
stunting in food-insecure areas of rural
Ethiopia. The major finding was high mag-
nitude of child undernutrition in the study
PhD Defense, FSPT Staff, Dr. Esayas Kinfe
A member of our school, Dr. Esayas
knife Bekele, who was studying towards
his PhD at the University of Saskatche-
wan (Canada) has successfully defended
his dissertation last month. Dr. Esayas’s
study was supported by an IDRC project
implemented collaboratively by HwU and
University of Saskatchewan. F&NeN
editorial Team and the SNFST Manage-
ment warmly congratulate Dr. Esayas.
Page 6
area and tella consumption during
pregnancy was one risk factor for
children, that requires immediate
attention, limi- Examination Board
tation of evi-
dence to formu-
late effective
nutrition inter-
ventions in food
insecure areas
and the im-
portance of
context-based nutrition
interventions to mitigate stunt-
ing. The finding also highlighted
policy level research directions
for context-based evidence be-
fore the formulation of large-
scale nutrition interventions.
F&NeN: Do you have some
advices and tips for the other
PhD students in HuNu?
Dr. Zelalem: It is important to
note that the success for any
planned activity depends on how
much the person devotes to ac-
complish his/her daily planned
task.
From my experience I want to
advise other PhD candidates to
F&NeN is pleased to presents a brief
summary of Dr. Esayas’s research:
======
The overall purpose of the study was to
investigate the use of a whole grain
chickpea and whole grain sorghum blend
for the production of direct-expanded
snacks and characterize it from oxidative
stability, shelf-life and protein quality
perspectives. The rationale for the study
was a chickpea and sorghum blend could
be used for production of direct-expanded
snacks to increase the protein content and
quality of such products, which are well
known to and consumed by people of
various ages due to the texture and con-
venience of these products. Shelf-stable
and nutrient-dense direct-expanded
snacks are ideal tools for addressing mal-
nutrition in developing countries.
However, direct-expanded snacks are
highly susceptible to oxidation due to
their low water activity and higher inter-
facial surface area as the material is high-
ly porous.
work diligently, stay motivated, be wise and
patient on managing challenges.
F&NeN: What will be your next step in
terms of research priorities
and community services?
Dr. Zelalem: For me involv-
ing in a PhD study was an
eye-opening opportunity to
explore more about child
undernutrition situation in
Ethiopia. In the future, I want
to focus on research initia-
tives in this direction and
generate more evidences.
F&NeN: Are there individuals and
institutions that you may want to
acknowledge?
Dr. Zelalem: I am extremely thankful
to Prof. Barbara Stoecker and Prof.
Yifru Berhan for their advice, insight-
ful comments and over all guidance
during the course of my study. I want
to extend my appreciations to Hawassa
University and SPIR/DFSA project for
the funding.
PhD Supervisors: Barbara J Stoecker
PhD,RD ,LD,
Regent professor at Oklahoma State
University [top] & Yifru Berhan
(PhD, Prof, at St. Paul Millenium
Hospital).
Chickpea has a relatively higher fat content
(3-10%, dry weight basis) compared to
most other pulses, which increases the sus-
ceptibility to oxidation and reduces the
shelf-life of direct-expanded products con-
taining chickpea. In addition, chickpea oil
contains 42-47% linoleic and 2-4% linolen-
ic acids. Sorghum fat (2-6%) also contrib-
utes to the case.
Besides, a high
temperature ex-
trusion can be
destructive to
lysine and other
essential amino
acids. In the end,
oxidative stabil-
ity, shelf-life, and
protein quality analysis of the snacks indi-
cated that it was possible to produce direct-
expanded snack from whole grain chickpea
and whole sorghum blend having accepta-
ble shelf-life and enhanced protein quality.

FOOD AND NUTRITION E-NEWSLETTER
Humans, Foods & Science //
Food and Nutrition Sciences are among
the most important areas of knowledge
the complete development and wellbeing
of humans. Both are apparently young
areas of knowledge specialties compared
to many basic applied sciences, but play-
ing crucial roles in keeping the balance of
eating habits and health. This section will
present information that a none food pro-
fessional needs to know to eat well and
live healthy.
Food science is a field that helps us un-
derstand the nature of foods and apply
that to manipulate a food to be more pal-
atable, nourishing and safe for consum-
ers. Food Science deals with converting a
short shelf life raw agricultural materials
into a processed and packaged foods in a
manner it stays longer than it naturally
does and in a way it is convenient for the
users to handle and use. Food Scientists
develop processing technologies and
system to reduce or eliminate undesirable
factors such as anti-nutrients and natural
toxicants from foods and enhance the
availability and efficiency of desirable
traits including nutrients and taste. Food
Scientist also design and implement tech-
Students’ Corner: Samrawit Abebaw—Hunu 2nd yr class rep.
F&NeN interviewed class representa-
tive of the second year HuNu program—
Samrawit Abebaw.
F&NeN: Thank you Samrawit for taking
your time for this interview, could you
please introduce yourself?
Samrawit : Thank you very much for the
chance. I was born and raised in Jigjiga,
capital of Somali Region. I am 21 and I
attended all my primary and school clas-
ses at Jigjiga St. Joseph school. After a
long day of school, I like to spend time
with friends and Mom. My favourite food
is “Chechebsa”. Now, I a am 2nd year
Human nutrition student and class repre-
sentative for the last one and half years.
That is me.
F&NeN: What are your career goals?
Samrawit: My dream was to be a lawyer.
But, when I was assigned to Hawassa
University by MOSHE, I chose the hu-
man nutrition program out of the many
departments in the college of agriculture.
After graduation, I wish to join the nutri-
tion force in Ethiopia to tackle the burden
of malnutrition.
F&NeN: Interesting! We wish to see a
great role being played by youngsters like
you. Could you please tell us the chal-
VOLUME 1, ISSUE 2
\\what you need to know
nologies that ensure the safety of foods
from biological, physical and chemical
hazards.st stand points. For instance,
foods may be heated or irradiated to be
made free of spoiling and/or pathogenic
microbes and its shelf life increased.
Nutrition, on the other hand, is a science
that studies the interaction between foods
and human body. Nutrition is a science
that studies how eating or not eating cer-
tain food components affects the health of
humans. Community nutritionists try to
understand the feeding habits of popula-
tions and try to identify the gaps and rec-
ommend possible remedies. Clinical nu-
tritionists, on the other hand try under-
standing how different feeding habits
influence the metabolism of foods and
lenges and experiences you have been
having during this crash classes?
Samrawit: The long and stressful
COVID-19 break was, I think the first
challenge, for me it took me sometimes
to get into mood and engage in the learn-
ing process. Besides, the schedule is
very tight. We are sup-
posed to take
about
sev-
en
courses
in less than
two months’ period
and finalize their continuous assessments
and final exam as well. The other chal-
lenge at this very moment is the break-
fast issue, for me as a non-cafeteria stu-
dent, I have to order and eat my break-
how deviations from recommendations is
associated with different acute and chron-
ic health complications.
From the knowledge accumulated so far,
it is recommended that adults eat less of
the calorie-dense foods such as (added)
sugar, fat and alcohols and more of die-
tary fibers, proteins and foods rich in
bioactive compounds (plant secondary
metabolites) as many of these serve as
natural antioxidants and prevent the hu-
man body from damages by reactive free
radicals. It is recommended that children
are given less of the dietary fiber and
more of nutrient-dense (rapidly soluble
carbs and proteins) for their body needs
these for the rapid growth of the body.
Micronutrients (vitamins and minerals)
have equal importance to all, except for
iron that is required in more quantities for
women of reproductive ages. Moderate
alcohol consumption is better for health
than not consuming or frequent usage.
Healthy life styles (physical activity) is
also highly recommended. Eat healthy
and live healthy!

fast in a very short period of time, but
most of the time I went to class without
having breakfast because of the time
constraint.
F&NeN: The pain is enormous, but you
all are going to get done, right? Keep
fighting! We are finalizing our questions,
let me give you a chance to say some-
thing about your classmates, teachers
and management.
Samrawit: Thank you again for giving
me this chance, I want to thank all my
class and roommates, all my friends are
like my mothers, they always take good
care of me during this difficult time.
F&NeN: We appreciate your time and
wish you
best of
lucks in
your classes
and exams.
Good Luck
to all 2nd
year HuNu
and 2nd and
3rd year
FSPT class
students.
Page 7
HAWASSA UNIVERSITY ||
|| The most Beautiful & Peaceful Campus
Head Quarter, Offices of the One of the tallest pine trees
President, Vice Presidents, across the beautiful campus
Directors & Other key Officers

… a photo that fetched over 160,000 views on google map

These trees resemble our

students, they flour annually

Hawassa University Main

Gate—Main Campus
The meaning of Green

Hawassa University, HwU—Ever to Excel!

Hawassa University (HwU) was es- graduate (masters, specialty and doctoral)
tablished four and a half decades ago programs. The university is one of those
with the opening of 'Awassa College of higher education institutes that are national-
Agriculture'- ly differentiated as a
ACA in 1976. research university
HwU then with special focus
became a uni- and mandate on grad-
versity in uate programs and
2000, follow- applied researches.
ing the fusion
of ACA with Hawassa University
two other col- is located in the heart
leges, 'Wondo of the Great East
Genet College African Rift Valley,
of Forestry' - WCF- (est. in 1978) and with the headquarter found in the beautiful
'Dilla College of Teachers’ Education city of Hawassa. Three of the campuses of
& Health Sciences'- DCTEHS (est. in the University, Main Campus, College of
1996). HwU is currently a home to Agriculture and the College of Medicine and
7037 (1630 academic and 5443 admin- Health Sciences are found in Hawassa.
istrative) staffs and over 43, 000 stu- Wondo Genet College of Forestry and Natu-
dents in its 7 campuses, 8 Colleges and ral Resources is found around the Scenic
2 institutes. Mountainous and green dense forest area of
Wondo Genet town. The Awasa College of
At the moment, HwU is running more Business and Economics is located close to
than 90 undergraduate and around 120 Yirgalem town. Check HwU’s Website.

Page 8 FOOD AND NUTRITION E-NEWSLETTER

 Vibrant Leaders of HwU—Leading us into the Future

Dr. Ayano Beraso Denbeshu Neare, VP for Busi- Dr. Tafesse Matewos, VP for
Dr. Fiseha Getachew, Dr. Mesay Hailu, VP for Admin-
istration & student Services ness & Development Research & Tech. Transfer
President VP for Academic Affairs

Dr. Tarekegn Yoseph Mr. Teshale Shode Dr. Nigatu Wondrade Prof. Tesfaye Semela Dr. Abreham Tulu Tsegaye Tuke
Dean, College of Agriculture Dean, Awada Business & Scientific Director, Institute Director, Institute of Policy Dean, College of Education Dean, College of Law &
Economic of Technology & Development Research Governance

Dr. Anteneh Gadisa

Executive Director Dele- Dr. Motuma Tolera
gate with the Rank of Vice Dean, Wondo Genet
President, College of College of Forestry
Dr. Hanna Getachew Medicine & Health Science & Natural Resources
Dean, School of
Graduate Studies
Dr. Dagne Shibru Dr. Zeytu Gashaw
Dean, College of Dean, College of
Social Science & Natural & Compu-
Humanities tational Sciences

More Photos . . . The most Beautiful Campus

Soccer stadium of Hawassa University

VOLUME 1, ISSUE 2 Page 9

Research and Outreach Activities—Human Nutrition
F&NeN had a brief interview with Fika-
du Reta, Staff of the SNFST (HuNu Pro-
gram), who is known to engage in several
humanitarian and development initiatives.
F&NeN: Thank you for volunteering to
give us a brief overview of your activities
as part of the SNFST roles. Would you
begin by giving us a brief overview of
your experiences as part of the develop-
ment and humanitarian projects you have
been undertaking.
Fikadu Reta: Thanks for giving me the
opportunity to share our project manage-
ment as well as Youth and Education
Support Services Ethiopia (YessEthiopia)
initiative experiences. I started career at
HU in 1998 EC at the former RDFS de-
partment. I enjoy working at HU since
this university is my academic birthplace.
After completing my
MSc from University
of Copenhagen in “ As the YessEthiopia family, we invite fellow Ethiopians and friends
Denmark, I was rein-
stated at the Human of Ethiopia to work with us in building a better future for the youth ”
Nutrition program of
SNFST in 2013 GC. Since my reinstate-
ment, I had the opportunity to serve the
University as head of the SNFST school.
One of the big initiatives at the school
were starting PhD programs both in Hu-
man Nutrition. The Human Nutrition PhD
program was launched before three years
and currently we have 15 PhD students.
We are deeply sorry because one of our
PhD students from first cohort Mr Aklilu
Dolla, a staff of Wolaita Sodo University
passed away last year. May his
soul rest in peace. From the 15
PhD students in three cohorts, 2
PhDs who are our staffs, (Drs.
Anchamo Anato and Zelalem
Tafese) did already defended
their researches and we are very
happy about it. One of the great
opportunities after we started
the PhD program in Human
Nutrition was that we won two
big projects (one from USAID
and the other from Nuffic fund-
ed NICHE program of the
Netherlands).
These two projects supported 5 PhD
training for our staffs and we also pur-
chased an AGILENT brand HPLC ma-
chine. Now, we also have the PhD pro-
gram in Food Science and Technology
Page 10
and I am really
happy about the
staff capacity
building missions
going on in our
school. As we all
know, we have
critical shortage of
Professors in Ethi-
opia, Therefore, I
really want to
thank guest staffs from abroad who made
the Human Nutrition PhD program a
reality. Prof. Rosalind Gibson (Photo on
the right) of Otago University (New Zea-
land), Prof. Barbara Stoecker from Okla-
homa State University (USA), Drs. Carol
Henry and Susan Witting of Saskatche-
wan University (Canada), Dr Alemu Fite
of Michigan State University (USA),
Prof. Martha Geodert of USA, Prof Mary
Willis of UNL, USA, Prof Getachew
Dagne from USA, Prof Joseph Beyene
from McGill University (Canada) and
many more.
Yet, we still face one big challenge, par-
ticularly for the Human Nutrition gradu-
ates-unemployment. Since this problem is
huge and going to be more complicated
as more graduates join the market, we are
committed to start a voluntary mission
called Youth and Education support ser-
vice Ethiopia (YessEthiopia) which is
registered at federal level in May 2020
with primary aim of supporting unem-
ployed university gradu-
ates to get better jobs
and internship experienc-
es. We are happy about
the progress of YessEthi-
opia since we already
facilitated jobs and internship opportuni-
ties for about 90 university graduates and
we successfully completed employability
and business start-up trainings for more
than 600 University graduates both online
and face to face by collaborating with
different partners. As the YessEthiopia
family, we invite fellow Ethiopians and
friends of Ethiopia to work with us in
building a better future for the youth . We
are also starting an online training for
graduates and staffs from Ha-
wassa University and all over
Ethiopia in collaboration with
Catholic Relief Service Farmer
to Farmer Program. I truly
appreciate the F&NeN newslet-
ter for this opportunity to share
updates on our progresses.
F&NeN: Thank you Mr. Fika-
du for your time and experienc-
es. Your services are also ap-
preciated. We hope to get back
to you on some details of Yes-
sEthiopia.
Updates on Mr. Fikadu’s activities could
also be found by following his social
media profiles:
Facebook, LinkedIn & ResearchGate

FOOD AND NUTRITION E-NEWSLETTER
 >>> Cont’d from pg 4; Person of the Issue >>> Dr. Kebede Abegaz
F&NeN: Share us your work experience,
including academic leadership roles at Ha-
wassa University and beyond including pro-
fessional roles at national levels.
I started my career as Technical Assistant at
Basic Science department of AwCA, AAU
(1976-78 EC) and served as lecturer, re-
searcher and leader of academic units (1985-
89 EC). After PhD qualification (1989-1994
EC), I served as Assistant Registrar of Natu-
ral Sciences (NS) faculty, department head
of FSPT, Associate Dean for Academic and
Research of AwCA (1999-2002 EC) and as
Director (2002-05 EC) for Institute of Nutri-
tion, Food Science and Technology (INFST).
I have also been conducting applied research
and development in food science and nutri-
tion as PI & Co-PI of 22 different competi-
tive projects with International and Regional
grants from America, Canada, Sweden, Nor-
way, EU, Germany, Ireland, Japan, and oth-
ers, in millions of USD, where 5 of them are
ongoing. The project outcomes are many
qualified graduates (PhD/MSc), improved
technologies, publications, nutritious food
products where few of them are scaled up to
farmers cooperatives and industries. I have
been growing from AwCA Diploma under
AAU through PhD Programs in Human Nu-
trition and Food Science and Technology
together with my Hawassa University
(HwU) in the beautiful City of Hawassa for
37 years, but a lot more to be paid back to
the people in need in Ethiopia.
I have been serving as the Agriculture and
Rural Development Policies and Strategies
advisory group member (2020-to date), as
National Nutrition Consultant for MoA and
FAO (2010-11 EC) on integration and imple-
mentation of National Nutrition-Sensitive
Agriculture, as National Food Fortification
Project Manager (2005-2006 EC) to Global
Alliance for Improved Nutrition at FMHA-
CA of the MoH, as national consultant on
the Cost of Hunger in Africa (2006 EC)
UNECA/ WFP, to mention just a few. I have
been engaged professionally as: voluntary
mentor of the African Women in Agricultur-
al Research and Development (AWARD)
(2019-to date), EC member of FoNSE (2014
GC to date), Co-founder and EC member of
ESPHM (2015-2020 GC), member of Edito-
rial Board of International Journal on Food
Science/Technology and Nutrition, member
of Ethiopian Food Standard National Tech-
nical Committee of Agriculture and Food
Products at ESA (2012 GC to date), Presi-
dent of Ethiopian National Monitoring Com-
mittee of International Society for Engineer-
ing Education (IGIP) and European Society
for Engineering Education (2009-2013 GC),
short-term consultant to Regional and Na-
tional GOs, NGOs, UN/NGOs as a commu-
nity service provider.
F&NeN: What are the major roles and stakes
that you had in the development of the Food
and Nutrition Programs at Hawassa Univer-
VOLUME 1, ISSUE 2
sity (as one of the pioneer universities in this
regard), that helped the Food and Nutrition
Community to Nominate and recognize you
as a founder? Can you walk us through the
experiences, challenges and successes you
came through?
While I was on PhD study leave (1989-1994
EC), I was engaged on BSc curriculum devel-
opment of Food Science & Postharvest Tech-
nology (FSPT) with support from advisors
and colleagues. The BSc in FSPT is launched
(1995 EC), while I was Assistant Registrar
(1994-95). As my dream of FSPT realized, I
have been transferred from NS and assigned
to organize FSPT department and headed it
(1995-98 EC). I was leading 4 Indian expatri-
ates on preparation to enroll students in
FSPT, after completion of their first year
common courses and selection of department
effected. After 8 months of launching, the
FSPT curriculum was adopted by Haramaya
University from the HwU and both enrolled
students. We launched BSc in Human Nutri-
tion (2003 EC) after the MSc program in
2000 EC. The BSc in FSPT and HuNu were
the first of their kinds in Ethiopia and pio-
neered at HwU .
The impacts of these programs, HwU as pio-
neer, are scaling out to more than 18 univer-
sities that are yielding critical mass in job
market and scaling up to PhD levels. These
imply on capacity of policy advices in food
and nutrition, nutrition-agriculture linkage,
postharvest management, agro-processing,
standard setting and regulations, food safety
and quality, food trade facilitation and health
outcomes.
At most, I am proud of the impacts on (1)
enrolment of those village children, whom I
liberated them from illiteracy and mobilized,
to formal schools through university gradu-
ates, and (2) creation of impactful critical
mass in food science and technology, food
engineering, postharvest management, nutri-
tion and related streams from none existence
in Ethiopia 15 years back. I am thankful to all
institutions and professionals who contribut-
ed in launching of these streams to happen in
Ethiopia. I am still strong and happy in serv-
ing my peoples to the level best together with
the growing critical mass in the streams.
F&NeN: Dr. Kebede, would you share us the
extreme feelings in your professional life at
Hawassa University, your happiest and sad-
dest moments and events?
The happiest feelings I had were launching of
the FSPT and HuNu, scaling out of FSPT,
scaling up to terminal degrees, qualified vi-
brant young personnel from the FSPT and
HuNu alumni, vivid critical mass in the job
market, and accelerated self-sufficiency with
own national instructors.
The saddest moment I personally had is when
I was not allowed to get key and use my own
laboratory out of working hours for data col-
lection on the already started treatments at the
day time. The mysterious reasons were all the
items in the lab (>180) must be transferred in
my charge, if something gone wrong. I cried
like a kid, my tears trickled, data collection
time gone until all the items are listed by the
poor technical assistants, signed by the director
and dean to hand over responsibilities to me
for all the items. The samples should be col-
lected at 6 hr interval for 3 days. Most of the
lab facilities were from my series of projects
for decades. Sad! The sad sides include the
unutilized pilot plant machineries for 15 years
owing to series of few reluctant leaders of
HwU, who sent the unreserved continuous
efforts of the FSPT staff to astray against insti-
tutional needs. I got written punishment ever
from the highest office when the FSPT stu-
dents ask for access to these resources; as if I
enticed students into political mobs.
F&NeN: Dr. Kebede Abegaz is known in the
University as a person of firm stands and genu-
ine critiques with the ambition of seeing better
accomplishments. Given that such persons are
not "appreciated" in our cultures and that there
are moments that you have been disadvantaged
for this trait of yours, what is it that motivates
you stay firm on your stands? What do you
advise junior staffs in this regard?
Thank you. Yes, I compromised my right and
stayed firm, because I am serving the public
and the country, not someone’s skewed per-
sonal interest. Few of them left pursuant of
opportunities for individual interest while I am
here with the public institution they damaged.
It is not only me, there are many others with
firm stands, and we will hand over our public
institution to the young generation with firm
stands. Humans are functionally the sum total
of their experiences.
I advise the young generation to be own per-
son, honest, far sighted, vigilant in globaliza-
tion, industrious in profession, responsive to
collective than individual purposes with coor-
dinated effort. As to the young staff, the future
is for them in this emerging digital era that
calls for worldwide outlook to systematically
harness this double faced smart globalization
and reconcile with national interests. The big-
gest resource for your transformation is inbuilt
in yourselves. Also, listen to your 6th sense
organ too!
F&NeN: Would you share us more on your
personal life (family matters)?
Thank you: I am married and have 3 children,
happy family. My wife and children have con-
tributed by giving their time and supporting
my workaholic habit late in the evening, over
the weekends and sometimes overnight at re-
search laboratory against responsibility of
fatherhood.
F&NeN: Thanks! last things worth sharing?
Let’s stay on the sides of public interests, be honest,
make balanced decisions, keep our words, adapt to
scenarios and work in team. Thank You!

Page 11

SCHOOL OF NUTRITION, FOOD SCIENCE & TECHNOLOGY
College of Agriculture—Hawassa University,
Hawassa , Ethiopia
Gezahegn Neguse, Director
Email: gezahegn41@yahoo.com
Office: +251462210060
Mobile: +251916042353
Feeding the Minds
You may also be interested in:
Hawassa University website: https://www.hu.edu.et/
Subscribe
Editor’s Message ||
Our Food and Nutrition Newsletter,
F&NeN emerged at the beginning of the
21st year in the 21st century connecting
the Food and Nutrition Community at
Hawassa University and beyond. We
began with the concept of FEEDING
THE MINDS and from the first impres-
sions we got from our community,
we are more than confident
that we sealed great
achievements. We also
learnt that we need to work
hard to continue serving
our purpose, feeding the
minds and sustaining the
impacts.
The word cloud graphics
[on the right] is a collec-
tion of the encouraging
feedbacks we received
form our audiences on
our first issue. These are
words collected from
random email feedbacks from a wider
audience we tried to reach out to. The
font size of the words in the graph indi-
cate the frequency of their appearances.
We understand that it is important to keep
impressing our communities, friends and
Editorial information:
Editor-in-chief:
Tadesse F. Teferra (PhD)
Email:
tadessefikre@hu.edu.et
tadessefikre@gmail.com
Phone (Mobile): +251994166545
Editorial Policy:
We value all kinds of feedbacks and
suggestions. We also accept content contributions for our
F&NeN issues with relevance to our subheadings. If a content is
deemed necessary and of interest to our audiences, we may
accept secular ideas, views and analysis of science and aca-
demics although the contents may not directly be inline with
our scope and coverage. Supports of all forms to sustain our
efforts of “Feeding the Minds” are highly appreciated.

|| Reactions to F&NeN
supporters. We are indebt of words to A&M University (USA); Professor Eleo-
express the technical advices and gener- rona Carini from University of Parma
ous offers for support by Abebe Kirub. (Italy); Professor Gulelat
We highly appreciate the continued Desse from Botswana
encouragements from University of Agricul-
great people ture and Natural Re-
sources (Botswana);
Professor Shimelis
Admassu from Ad-
dis Ababa Universi-
ty and Dr. Get-
achew Neme From
Haramaya Univer-
sity. Many more
colleagues and
friends from Ha-
wassa and other
Universities in
Ethiopia and around
the world are recognized for
your supports. You have now become
like Professor part of our community and reasons for
Sheleme Beyene, Professor Ajebu our hard work to sustain this platform.
Nurfeta, Mr. Mulugeta W/Tsadik F&NeN will flourish and our community
(Librarian at HwU), Drs Sintayehu Yi- will remain connected with a formal but
grem, Kebede Abegaz, Amsalu Gobena, relaxed communication and documenta-
Elias Alemu, Tafese Bosha, Zelalem tion medium. Cheers and Stay Safe!
Tafese, Mulu Geta, Beruk Berhanu, and
many more from Hawassa University; 
Professor Joseph Awika from Texas