• Background and Justification
The College of Agro-industry, will engage directly with the global community provides the crucial farm-industry linkage and increasing the farmer’s net income. This in turn motivates for better productivity and further opens up possibilities of industrial development. College of Agro-industry will have the potential to provide employment for the rural population not only in farming, but also in off-farm activities such as handling, packaging, processing, transporting and marketing of food and agricultural products. The graduates of the college will do descriptive research works on production, management and processing in agro-industries to identify constraints along the value chain. There are clear indications that agro- industries are having a significant global impact on economic development and poverty reduction, in both urban and rural communities. CAI has a wealth of disciplinary strengths and expertise, and the capacity for substantially expanding current programs and developing new initiatives to directly address society’s grand challenges. The agro-industry generates new demand on the farm sector for more and different agricultural outputs which are more suitable for processing and it is crucial for raising export earnings, generating employment and attaining food security.
Program Profile
The program profile is concerned with the overall structure of the courses for the Natural science 3 years BS.c program. The courses for the Natural science BS.c program will be offered for six semesters (two semesters per year). In the first two semesters of the first year, basic/supportive courses that are either prerequisites or essential for the understanding of the major/core courses of the program will be offered. In the subsequent four semesters (second and third year), major/core courses of the program will be given The program profile is concerned with the overall structure of the courses for the Dairy and Meat Technology and food science and postharvest Technology 3 and 4years BSc program, respectively. The courses for the Dairy and Meat Technology and food science and postharvest Technology BSc program will be offered for six and eight semesters, respectively (two semesters per year for each).
The College of Agro-industry is committed to providing education and training of the highest quality through teaching, research and community services.
  • The College is geared towards the development of efficient, skilled and highly competent graduates who are creative, entrepreneurial potential and desire to respond to the challenges of nation and ready to assume leadership roles in Agro-industries.
  • The College intends to promote and foster the development of individuals who are professionally qualified, articulate, culturally, aware, morally sensitive, ethically motivated and service oriented.
  • Program Structure/ Programs which is Given by the College
At the moment the College comprises of two departments Dairy and Meat Technology and food science and postharvest Technology. The departments offer a three and four year BSc degree programs, respectively.
Degree Nomenclature
  • English: Bachelor of Science ” Degree in Dairy and Meat Technology and food science and postharvest technology”
  • Amharic “የባችለር ሳይንስ ዲግሪ በወተትና ሥጋ ቴክኖሎጅ ” “የሳይንስ ባችለር ዲግሪ በምግብ ሳይንስና ድኅረ-ምርት ቴክኖሎጂ”Type of Study: Full time program
  • Dairy and Meet Technology
  • Food Science
Dairy and Meet Technology
  • Background and Justification
The Department of dairy and meat technology started offering courses leading to the B.Sc degree in dairy and meat technology. The Department of dairy and meat technology was established in the year 2010 with the objective of training qualified, adaptable, motivated, and responsible graduates who will contribute to the milk and meat industries development in Ethiopia. Lack of hands-on skilled personnel is one of the major factors, which contributed to the underdevelopment of the dairy and meat industries in the country. Therefore, it is essential to produce trained personnel in the area of dairy and meat industries that can partly contribute in solving the existing problems of the industry
  • Objectives
  • To produce graduates equipped with knowledge and skills for quality production of dairy and meat products in dairy and meat technology.
  • develop human resource for dairy & meat industry, associated activities and for self employment
  • impart knowledge and technical proficiency in, good Milk processing & slaughter practices, handling of dairy & meat on scientific lines, production of quality dairy and meat products, testing and quality control of dairy and meat products and managing small and medium enterprises
  • To conduct basic and applied research in the fields of dairy and meat technology and disseminate the results to end users.
    • Graduate Profile
After successful completion of the program, the graduates of Dairy and Meat Technology are expected to gain knowledge and skills that enable them to:
  • Work in food industries involved in the manufacturing of dairy and meat products as experts in food safety, quality control, food product development, production management, technical sales and service, and ingredient management.
  • Establish and manage dairy and meat plants
  • Work as supervisors in dairy and meat plants either in equipment and plant design or project execution.
  • Undertake research aimed at promoting the dairy and meat industries.
  • Involve in entrepreneurial ventures in dairy and meat processing industries, i.e., create self-employment opportunities.
Food Science
  • Background and Justification
Food Science and post harvest technology is one of a new established department in Oda Bultum University under the collage of Agro Industry in 2009 E.C. In this academic year the department received students directly from ministry of Education in regular programme to 4 years time plan.
Structure of the Study Program 
The curriculum is structured in modular form. A module is composed of one or group of courses extracted from (defined) categories. This program is composed of 24 modules and 52 courses. The courses make up a total of 240 ECTS (including 3 ECTS (one of the four) elective course).
  • Objectives
  • The prospective students shall be enabled to develop skills, academic values and professionalism oriented towards solving problems of food safety and postharvest losses. The students shall be educated to develop soft skills such as entrepreneurial skills, effective communication skills, team work, and management skills in addition to abilities in various areas of food science and Postharvest technology. The Bachelor of Science Program in Food Science and Postharvest Technology aims to produce graduates who are well equipped with skill and basic knowledge in Food Science & Postharvest Technology, capable of integrating the gained knowledge and applying it fruitfully for the benefit of the society and the country, with professional ethics in their mind and responsibilities in their related career practices or in doing research and development works. Therefore, the study program is organized to equip the students with knowledge, skills and attitudes of:
    • Basic Sciences
Highly interdisciplinary knowledge in basic sciences, mathematics and engineering sciences shall enable the professionals to follow any postharvest changes (chemical, microbiological, biochemical and physical) “from farm to fork”.