Volume 1, Issue 1 SNFST Launching|

January, 2021
|Newsletter
The School of Nutrition,
Food Science and Technol-
ogy, SNFST under the col-
lege of Agriculture of Ha-
wassa University is launch-
ing this newsletter entitled
“Food and Nutrition e-
Newsletter” that is also
abbreviated as F&NeN.
This first volume and issue
of the F&NeN is released
in January, 2021 with a
regular release of succes-
SCHOOL OF NUTRITION, FOOD SCIENCE AND TECHNOLOGY
budget or external funding sues. Global news and
will be presented in details. trending matters of science
Regular messages from the and community interests
school, college and Univer- will also be emphasized in
sity management will also the different issues of the
be part of the contents of F&NeN e-Newsletter.
the F&NeN issues.
Faculties and students will
The
F&NeN e
-
Newsletter
will also

sive issues every 1-2 have a

corner
Food and Nutrition e-Newsletter

months. The e-Newsletter

will have up to 12 issues
per year with major events
and news as well as regular
corners for new infor-
mation and persons in the
School and programs under
it as well as the College of
Agriculture of Hawassa
University. Updates on
research findings and out-
reach activities undertaken
by the staffs and graduate
students of the programs
under the school by regular
designated
for recog-
nizing
faculties
and sup-
port staffs School of Nutrition, Food Science & Technology, Photo by Editor
with ex-
traordinary
accomplishments in the be encouraged to engage in
routines and beyond . Stu- the newsletter issues by
dents with the highest aca- contributing contents and
demic and extra-curricular also supplying information
activities will also be pertaining to their academ-
acknowledged and encour- ic as well as extracurricular
aged in the newsletter is- activities and achievement.

SNFST graduating class students back to campus—

Classes are over and exams are underway
The undergraduate students
in both Food Science and
Postharvest Technology
(FSPT) and Human Nutri-
tion (HuNu), who were
supposed to graduate last
July, but the second semes-
ter classes discontinued and
graduation delayed due to
COVID-19 pandemic, were
back to classes since about
5 weeks a go and are now
through with classes and
are taking final examina-
tions and writing their Sen-
ior Research Project re-
ports.
The teaching-learning pro-
cess continued under calm
and peaceful conditions
regardless of the national
tensions due to the conflict
in the northern part of the
country and discontinued
or postponed admissions
and classes at many other
universities. The editorial
section of F&NeN wishes
all graduating class student
the best of lucks.

Inside this issue:

First-In & First-out PhDs at SNFST
Congratulations to the Unstoppables
Research & Outreach projects at SNFST
Campus News—Asset Registration
Special points of interest:
2
• News and events at SNFST and programs
2 under it as well as other matters of the
College of Agriculture and the University
2
• Researches, community services and teach-
3 ing-learning news, updates and plans

Special Food of this Issue — Favorites 4 • Extraordinary achievements by faculties,

staffs and students of SNFST
Science News — from Scientific Journals 4
Feeding the Minds
. . . . and more 5—6
First-in and first-out PhDs at the SNFST
The Human Nutrition pro-
gram under the SNFST has
been celebrating a season of
successes, where many staffs
have been graduated with
PhD qualifications. This
made the only program,
HuNu running PhD level
training with no staff holding
a PhD. Drs. Beruk Berhanu
and Tafese Bosha from a
German University as well as
Dr. Anchamo Anato from
SNFST itself have success-
fully defended their disserta- Heartiest Congratulations from the School management and F&NeN Editorial to all our staffs
tions and joined the school. and graduate students who successfully became Doctors; We are proud of you all!
Dr. Anchamo has become
the ice-breaker being the first
graduating from the first
batch of the PhD students who joined
HuNu. Many other staffs of the program
are very close to defending their disserta-
tions, which seems to make the celebra-
tions continuing.
On the other hand, a PhD program in the
specialization of Food Science and Tech-
nology under the Food Science and Post-
Congratulations to graduating class students, the Unstoppables!
The SNFST management: the School
Director, Gezahegn Niguse (MSc); the
FSPT Program Coordinator, Lemlem
Gurmu (MSc), HuNu Program Coordina-
tor, Hailu Hailemariam and the entire
module team members, as well as the
F&NeN Editor-in-Chief, Tadesse F. Te-
ferra (PhD) congratulate the special grad-
uating class students who have proved to
be the Unstoppables, even with COVID-
19. We couldn’t be prouder seeing you
get to this point and we wish you all the
Research and Outreach projects at SNFST, overviews & updates
The SNFST is among very few academic
units known for active engagement in
relevant applied researches targeting the
real life challenges of the community and
the private industries. There are currently
a couple of thematic and many discipli-
nary researches being undertaken by the
young and energetic staffs of the school.
There are also collaborative developmen-
tal and research projects being funded by
external donors. The graduate students of
SNFST are also conducting great re-
Page 2
harvest Technology, FSPT is launched
this year and has already accepted 4 stu-
dents, including two staffs from home:
Tadiwos Hadero and Eden Leka. The
successes and celebrations in the PhD
program trainings have not been limited
to only the nutrition wing, but also
reached the Food Science side of the
school. This came shortly after the pro-
gram got PhD staffs who completed their
best in your fu-
ture career devel-
opment. We
would like to
remind you that
this is not the end
of education, but
actually the be-
ginning of the big Photo credit: Lemlem Gurmu
school, the work place and life. You will
be learning every single day of your life
on work, in your personal life with exams
search activities. Although, the technolo-
gy transfer and outreach wing
of our research is recognized
to be weak and needs im-
provement, about 5-6 commu-
nity service trainings have
been delivered by the support
of NICHE project in the 2012
fiscal year. There are directions designed
to improve this limitations at the national
level. One such action was assigning 15%
staff loads to community service activi-
studies at different universities
in South Africa and the United
States. Together with HuNu
staffs who graduated from
European Universities, it is
believed that the staffs are
bringing in experiences, skills
and academic cultures from
different parts of the world and
will share those with others in
the school and translate that
into researches and teaching
methodologies to bring mean-
ingful impacts.
The launching of all levels of
academic training in all pro-
grams of the SNFST is a great
foundational work for the na-
tional and institutional plans that Hawas-
sa University will be among few that will
be differentiated as Research Universi-
ties. The First-in PhDs in FST and First-
out PhDs from HuNu have created a mo-
mentum that keeps us growing and count
our achievements as we keep on moving t
the next level.
and challenges along the way.
We give you this tip and hint
like always— get ready for it
pass all and get to the next level.
Also remember that if you need
any assistance, you have a crew
at your back, the SNFST staffs
and management. We thrust that
you will remain our ambassadors
for life to the industry and community as
loyal as you have been.

ties and that, when fully materialized,
obliges academic staffs to partici-
pate in some sort of outreach pro-
grams every semester. The quality
of research and the resources allo-
cated are also of greater shortcom-
ings and needs government inter-
ventions in capacity development of
educational institutions, particularly those
differentiated as Research Universities,
with special focus on graduate teaching
and researches. 
FOOD AND NUTRITION E-NEWSLETTER
Campus News Disclosure & Registration of Assets||
||||| Proc. 668/2010
The Federal Forms to be entation sessions held on December 9,
Ethics and filled and sub- 2020 in two shifts: morning session for
Anticorruption mitted and academic staffs and leaders where as
Commission related govern- afternoon session was held for support
of Ethiopia has ment proclama- staffs and administrative officers.
started regis- tion
tration of As- (Proclamation The trainers have advised the attendants
sets of civil number to disclose assets of individuals, where
servants, high- 668/2010) as there is no clear traceability of its sources
er official well as related to discourage the wrong doers. It was
elects and guidelines and indicated that billions of dollars are wast-
nominees other resources ed in Ethiopia due to loose control on the
working at the have been em- corruptions happening, usually by the
Federal gov- phasized in the civil servants.
ernment offic- Head Quarter of the Federal Ethics and Anti-corruption Commission of training deliv- The current move also indicates that the
es. Hawassa Ethiopia, Addis Ababa ered to all government is committed to control this
University has staffs at all anti-development practices. The legal
delivered ori- colleges of the frameworks and preparations enabling
entations on the importance of registering university. The risks of not disclosing and environment can be taken as a positive
assets by all staffs and officials. The ori- registering assets and the benefits of do- step forward to controlling misuses of
entation also covered the frequency of ing otherwise were discussed in great public resources and realizing national
doing the registrations and penalties for details. Managements of the College of prosperity playing exemplary roles in
irregularities and intentional misinfor- Agriculture, school directors and Associ- Africa and the globe.
mation provided to the Ethics and Anti- ate Deans were in attendance of the ori-
Corruption Office. 

Special Food of this Issue — Favorites

Hailu Hailemariam, the Module Team while at home with
Leader in the HuNu program volunteered to “My favorite food is raw meat and I think families and close
share with us his favorite food, which we friends like any
named “The dish of the Issue”. Hailu says this developed with me as the influences typical Ethiopian.
that his favorite food is “Tire Siga” ~ raw of the community and family , as I grew
meat. Hailu says that it is the food that he Just looking at this
chooses over any other and the meal that he up around Jinka where raw meat is photo of our guest,
enjoys eating with friends and family. Hailu I can tell for sure
says that eating raw meat is risky with abundantly available”. that Hailu also likes
respect to parasites and other fatal bacterial traveling to scenic
infections that comes with the uncooked lism , the toxic excreta from the spore places. Where is
meat dishes as the veterinary practices in forming bacteria: Clostridium botulinum this place, by the
Ethiopian animal husbandry is poor. Hailu that is often associated with meat dishes, way?
tells that he is aware of the risks of botu- but hailu still enjoys raw meat once in a 

Science News — Science Magazines—Face masks save your fife

Given the lengthy pre-symptomatic phase
and asymptomatic infections, a new Sci-
ence Magazine Perspective argues that
wearing well-fitted masks, especially in
enclosed indoor spaces, is important to
help prevent spread of the SARSCoV2,
often called the COVID-19 virus. It was
indicated that wearing tightly fitting
masks help to prevent the spread of
even the tiny virus particles. Our edito-
rial section kindly reminds its readers
to wear face masks when in classes.

VOLUME 1, ISSUE 1 Page 3

Dissertation and Thesis Defenses—October/November 2020
The SNFST graduate programs have been
rolling since their commencements and
dozens have graduated thus far. In the
October/November defense session of
2020, a total of 6 students defended their
research works: one from Human Nutri-
tion PhD program for the first time and
others from both Applied Human nutri-
tion and Food Science and Technology
Masters Programs.
Dr. Anchamo Anato Adole Defended his
PhD dissertation entitled: “Maternal De-
pression: Implications for Child Nutrition
and Health in Meket District, North Ethi-
opia”. The dissertation research was re-
garded as a novel work in the under-
emphasized maternal psychological
health and its association with child nutri-
tion and was highly appreciated by the
evaluators and examiners.
Three students defended their MSc The-
sis works in the Applied Human Nutri-
tion program. Nimco Abdi Yusuf, de-
fended her Thesis entitled: “Magnitude
of Iodine Deficiency and Associated
Factors among Pregnant Women At-
tending Health Facilities In Hargeisa
ANNOUNCEMENTS & DEADLINES 
The 2012 EC batch
graduate students have If you miss the date, you miss lines are also approaching. The-
completed their courses
about four weeks back the year and if you miss the ruary 8, 2021 and the defense
and they are all ex-
information you miss the
pected to register for
research and start whole thing; Stay tuned!
working on their con-
cept notes and pro-
posals. Time is flying and you should also
keep moving with time. The Concept
Note evaluation and approval for MSc
students who have submitted already is
scheduled for January 4, 2021. The
Did you know this?
The word “Vitamins” is derived from
two words: “vital amines”, as explained
in 1912 by the Polish-born biochem-
ist Casimir Funk. Earlier Eijkman
realized that something essential to life
must be in the outer layer of rice bran
Page 4
City, Hargei-
sa, Somali
Land”, who
brought in a
perspective
from outside
Ethiopia.
Tadesse
Dr. Anchamo Anato (lfet) during the defense; Photo by Editor
Kanko Kala-
cho, who is
the staff of SNFST has also defended
his Thesis entitled: “Food Consumption
Pattern, Physical Activity Level and
Their Association with Overweight and
Obesity among Adolescent Students of
High-Schools of Dale District, Sidama,
Southern Ethiopia”, who looked into the
prevalence of the often ignored dimension
of malnutrition in Ethiopia, obesity. The
third candidate of Applied Human Nutrition
in the session was Melese Tikusie Tewoldie
and his MSc Thesis title was:
“Determinants of time of full eternal
feeding achievement among Low-Birth-
Weight Neonates Admitted to Intensive
Care Units of Public Hospitals in Ha-
March Defense session dead-
sis submission deadline is Feb-
will be between March 22 and
26, 2021.
The PhD Dissertation and Pro-
posal defense were postponed to
January 14 and 15, 2021.
The HuNu Program coordinator, Hailu
Hailemariam is calling for graduating
class HuNu students to stick around after
graduation for employability skills train-
(unpolished rice paddy), which were
later understood by scientists and ex-
plained as vitamin B-complexes.
Vitamins play important life roles in
the body of many animals including
humans. Many plants are capable of
synthesizing vitamins as a defense
mechanism or storage of nutrients. Hu-
mans need these vital compounds in
their diets as their body lacks the ability
to synthesize many of the vitamins.
wassa City”.
Two students have
also successfully
defended their
thesis works from
the Food Science
and Postharvest
Technology MSc
Program.
Workineh Bedane
Kumbi worked on the Microbiological
Safety of Street Vended Rice Samosa &
Egg Burger at Selected Areas of Addis
Ababa. The second was an alumni of
the Food Science and Postharvest
Technology program, Solomon Lomba-
so Kaltiro, whose research was on the
Effects of Cassava (Manihot esculenta
Crantz) Powder Partial Substitution for
Tef [Eragrostis tef (Zucc.)] and Dura-
tion of Fermentation on Injera Produc-
tion and Acceptability.

ing that will be announced soon.
The FSPT coordinator, Lemlem G. re
minds the incoming batch students to
read the teaching materials uploaded on
the University’s web system.
REMBER, COVID-19 is still around!
Wear face-masks and use sanitizers!
That is why these compounds are
called vital or essential to the normal
and healthy functioning of our body.
The cheapest and most abundantly
manufactured vitamin by a process
called the Reichstein process is vitamin
C, which is a weak acid made from
glucose, the nature’s most abundant
compound. Vitamin C is know also for
its heat sensitivity and susceptibility to
oxidative degradations.
FOOD AND NUTRITION E-NEWSLETTER
Gezahegn Neguse—Director, SNFST—Messages
Gezahegn Nigusse, Director of SNFST
As a person in charge of leadership and
coordination at the School of Nutrition,
Food Science and Technology (SNFST),
it is with pleasure and excitement that I
am conveying this short message to facul-
ties, staffs and students at all levels. Our
school is one of the many in the College
of Agriculture under Hawassa University
Tona Zema, Graduate Programs Coordinator
As a Graduate Programs Coordinator at
SNFST, I am facilitating routines such as
graduate research concept note submis-
sion for approval; assigning advisors,
proposal presentations; graduate research
works, Thesis and Dissertation defenses;
and also, course instructor assignments in
collaboration with SGC. I am also guid-
ing students in any academic status fail-
ures, providing academic information to
students, monitoring teaching-learning
processes. I also receive different gradu-
ate students cases/applications such as
probation, missed exam, extension for
grace period, advisor change, research
title change and present to SGC for dis-
Lemlem Gurmu & Hailu Hailemariam, Module Team Leaders
My name is Lemlem Gurmu, the Mod-
ule Team Coordinator of the FSPT pro-
gram and it is with great excitement that I
am conveying this brief message on the
first issue of our e-Newsletter. I would
like to congratulate the graduating class
students of our school and also would call
up on the incoming batches to learn great
lessons and disciplines from the graduat-
ing classes in wearing face-masks and
practicing sanitation to help halt the
spread of COVID-19. The launching of
this Newsletter will be one of many ex-

VOLUME 1, ISSUE 1
which is an Academic Center of
Excellence in Human Nutrition.
Currently, SNFST runs Bachelors
Degrees in: (1) Food Science and
Post-harvest Technology and (2)
Human Nutrition; Master’s Degrees
in: (1) Applied Human Nutrition,
(2) Food Science and Technology,
and (3) Food Safety and Quality
Management; PhD Degrees in: (1)
Human Nutrition and (2) Food Sci-
ence and Technology. In addition to
the teaching-learning activities, the
school is highly engaged in the re-
search and community service activities
in the area of food and nutrition 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 remined the Food and
Nutrition Community to exercise maxi-
mum precaution and stay safe as this
cussion and decision. Following post-
thesis defense activities such as checking
tracurricular activities that includes creat-
ing clubs in Food Safety and Human Nu-
trition areas to play important roles in the
community. In the near future, we will
also launch a brief outreach paper in local
languages (Amharic and Sidaamu Afoo).
Hailu Hailemariam: As the HuNu Pro-
gram Coordinator, I would like to appre-
ciate the supports from the school and
college management in accomplishing the
teaching-learning activities as planned.
Hawassa and Addis Ababa universities
pandemic is still posing threats to our
community and the world at large.
I also take this chance to highly
acknowledge the efforts made and contri-
butions by our staffs, students and com-
munity in maintain the safety, peace and
security of our working area and beyond
and getting our graduating students to this
stage. Once more, I would like to thank
all the staffs and students for all-round
contributions for the success in teaching-
learning process at SNFST for the gradu-
ate programs and graduating classes. On
behalf of the school and myself, I also
would like to congratulate our gradu-
ating class students for successfully com-
pleting their studies, regardless of the
challenges due to the pandemic. It is
with pleasure also that I welcome the
new incoming graduate students.
if students corrected their papers as per
the comments by the board of examiners
and clear for final submissions and grad-
uation. There is nothing as fulfilling as
serving this wonderful school and com-
munity at this capacity. I would appreci-
ate the supports from the school director,
the academic and admin staffs in carrying
out these demanding roles at our school. I
am also excited to witness and give a
message on the historic opening issue of
our community e-Newsletter. As great as
we are as a community, we continue to
work together in a similar fashion, creat-
ing new ways of doing things and com-
municating them.
have been the first HEI that have success-
fully run classes and led students to com-
pletion of their studies as the directives
put forward by MoSHE. The hard work-
ing students have also proven to be ma-
tured enough in practicing the necessary
precautions to help stop the spread of
COVID-19. I appreciate the efforts of the
staffs and students in sharing class infor-
mation and updates on social medias.
Page 5
HuNu Graduating Students
The HuNu graduating
class students are celebrat-
ing graduation week de-
spite the stressful last six
weeks of classes, exams,
research and report writ-
ing. Lensa Abi, sharing
about her experience dur-
ing her stay at HuNu, says
that they had a happy cam-
pus life before the break
out of the COVID-19 pan-
demic. Lensa says that the
celebration of the “half
HuNu Graduating Class students, Infront of the second gate of the College of Agriculture from inside ly through with their Bache-
life” in campus was some- the campus, photo from Lensa Abi.
thing they never forget in
their campus life. “that
was the most cheerful
time!” said Lensa, comparing it with the
dispersion of her close friends to different
dormitory cells, class sections and study
groups.
It is understandable that the last 6-8
weeks of classes for the graduating class
Interview with the HuNu Class Representative, Lensa Abi
F&NeN interviewed Lensa Abi, gradu-
ating class student of HuNu.
F&NeN: Thank you for accepting our
request to have this interview with us.
Would you introduce yourself to our
readers?
Lensa: My name is Lensa Abi, I am one
of the graduating class students of Human
Nutrition. I love nutrition and I am lucky
to have studied it and get to this stage.
F&NeN: Congratulations Lensa, how do
you summarize your life here at Hawassa
University?
Lensa: I think I had a really happy time
and I think many of my friends share my
feelings. We have been close friends and
families in the course of the ups and
downs in campus life. I am grateful we
eventually got here.
I really also would like to acknowledge
the supports, positive attitudes and kind-
ness of all of our instructors, particularly,
Fikadu, Hailu, Dereje and Derese. It was
fortunate that we had these great mentors
around, who have been airing positive
and comforting vibes during the hardship
of COVID-19 and rushing classes and
other activities to complete our study and
Page 6
sharing the opinion that
support from staffs and
school management as well
as the understanding from
the college level community
created a positive environ-
ment for the students to
focus on their studies and
that also contributed to the
successes we are celebrating
this week and in the more
weeks to come.
The students are successful-
lor of Science degree stud-
ies, but are yet to face the
challenge of finding jobs,
students of SNFST was an exercise of a like the previous batches and we hope we
“new normal” culture. But, it was a suc- will keep struggling to change that.
cess over all. All the students of the batch
were able to graduate with no drop outs
due to health and other issues. Our Editorial Unit Conveys a
Warm Congratulations to all grad-
Many of the graduating class students are
uating HuNu students!
graduate.
F&NeN: Lensa,
now you are “I love nutrition and I am lucky to
graduating and
entering a new have studied it and get to this stage”
life, what would
your future be
like? Where are you heading to?
Lensa: Well, I will be looking for job
opportunities and try to learn that way for
1 to 2 years. Then I would like to get
back to school. I want to continue gradu-
ate school in Human Nutrition and I am
so eager to continue in that line.
F&NeN: given the hardship of getting
employed as a HuNu graduate, will there
be any change of plan if the idea of look-
ing for job doesn’t work out well?
Lensa: Yes, there should always be a
plan B. I will take some rest and get back
to school. I think I am prepared and I
hope I will get on track soon.
F&NeN: Lensa, Congratulations! Thank
you for your time and good luck with
your future plans. Appreciated!
Photo: Lensa in her beautiful traditional
attires, with brilliant smile on her face.
=>
FOOD AND NUTRITION E-NEWSLETTER
FSPT Graduating Students
The FSPT graduating class stu-
dents of 2012 EC postponed to
2013, have been one of the FSPT
batches known for their endurance
of hardships. They are the batches
who have successfully completed
their studies despite the pandemic
and the security issue in the coun-
try.
The FSPT graduating class stu-
dents were able to attend classes
and do their senior research pro-
jects like the normal times. They
FSPT Graduating class students, 2012/13 GC Photo from Bereket G at
also wrote reports and defended BGI Hawassa Factory
them with their advisors, which
allowed them to learn new lessons
on planning and executing researches as
well as data processing and report writ-
ing. The class representative of the FSPT
graduating batch, Bereket Girma told
F&NeN that the graduating FSPT stu-
dents are proud of their achievements
despite the hardships and stresses they
have been under. Bereket says that unlike
graduating class students of many other
universities, students of Hawassa Univer-
sity were able to complete all the activi-
ties expected from them as part of the
fulfilment for their degrees and reached
graduation with out much rushing. It was
indicated by many other students that the
division of the entire class into three sec-
tions as per the directions put forward by
MoSHE to stop the spread of COVID,
did create awkward feelings of incom-
pleteness among many students. Some
said that reducing the number of student
sharing dormitories from 8 to 2, was a
disaster. The breaking up created a new
normal that was opposite to the usual
group study and fun.
Some students said that they are grateful
for there wasn’t anyone of their friends
who discontinued the study due to sick-
ness or other reasons as feared. Worknesh
Tesfahun and Habtemariam Assefa were
among the 70 FSPT graduating students
who said they are so happy with the sup-
ports and encouragements they got from
instructors and senior research advisors.
They said that majority of the students
have been happy with everything they
have gotten from SNFST staffs and man-
agement.
Our Editorial Unit Conveys a
Warm Congratulations to all grad-
uating FSPT students!

Interview with the FSPT Class Representative, Bereket Girma

F&NeN interviewed Bereket Girma, gradu-
ating class representative of FSPT.
F&NeN: Bereket thank you for volunteering
to talk to us on this special
issue; Would you briefly
“I am among many students who introduce yourself?
have chosen to study Food Science
Bereket: My name is
and Postharvest Technology and I
Bereket Girm. I am among
am happy with it!” many students who have
chosen to study Food Sci-
ence and Postharvest
Technology, and I am happy with it and I
have been a class representative since 2009
EC.
F&NeN: how were the four years journey?
Bereket: the journey was good. Overall, it is
mine and the feeling of many students of my
batch that the practical wing of the FSPT
training is week and need to be improved
to equip graduates with necessary skills,
to make them more competitive in the job
markets.
The occurrence of the COVID-19 pan-
demic was challenging. The classes were
in rushes and continues assessment por-
tion was reduced, which might have put
many students under a lot of stresses.
But, it doesn’t matter now, we are here,
graduating in few days and we are all
happy!
F&NeN: What is your future plan?
Bereket: I have a private job on furniture
business now, I will expand that to my
specialization. That is all I have for now.
F&NeN: Congratulations & Thank you!

MERRY CHRISTMAS & happy new year, 2021

The world celebrated Christmas on the
25th of December, 2020 and we are yet to
wait for the Ethiopian version that is to be
celebrated on the 7th of January 2021. It
gives a special feeling that we are cele-
brating Christmas in two different years,
2020 and 2021. Ethiopians also celebrate
the New Year in September while the rest
of the World celebrate theirs in January.
Yet another peculiarity to celebrate as
Ethiopians is the fact that we welcomed
our 2013 New Year and the world is wel-
coming the 2021 this January, leaving us
7 years younger than others. I think that
is something to celebrate too!

VOLUME 1, ISSUE 1 Page 7

Ethiopian Malnutrition Issues at a glance— Derese Tamiru, HuNu Staff
36.8% of children under
5 years of age are stunted (shorter than
normal)(1).
7.2% of children under 5
years of age are wasted (thinner than nor-
mal)(1)
21% of children under 5
years of age are under-weight (thinner for
their age than normal)(1)
Opinion: Our First Female PhD Student in FST—Eden Leka
Mrs. Eden Leka is the first and the only
female PhD student admitted to the Food
Science and Technology Program at Ha-
wassa University. F&NeN asked Mrs.
Eden for opinion on the meaning of being
in this circumstance in the same program
she has been serving for over 6 years
now. Eden welcomed our inquiry with
the usual smile on her face and was able
to provide us with the written opinion and
we are presenting it as is with only few
rephrasing of statements to harmonize the
flows with F&NeN style.
<<<<<<<<<<<<
The opening of a PhD level training pro-
gram in the fields of Food Science and
Technology is believed to have multifac-
eted advantages in the areas of food pro-
cessing, food quality management, food
safety management, food preservation
technology, postharvest technology and
other related areas in the food system.
This in turn may positively impact on the
food industries, food establishments, and
food value and market chains develop-
ment in Ethiopia, greatly contributing to
the research and development wings of
agro-processing sectors, that are being
Page 8
59% of under-five children
were exclusively breastfeed(1)
13 % of the neonates born
with low birth weight (<2500 g at birth)(2
&3)
The prevalence of anemia
among the reproductive age women is 24%
(2 & 3)
So far Ethiopia is one of the highly affected
countries by malnutrition across the globe.
Even if there are progresses to reduce the
undernutrition. However, diet related con –
communicable disease are the emerging
malnutrition and becoming public health
problems. An estimate of 7% of Ethiopia
women is obese. On the other hand, 5% of
prioritized in the countries development
agenda. I personally appreciate the initia-
tive taken by the university to launch
PhD level training program by the man-
agement of Hawassa University, because
it mainly helps to build the capacity of
the staffs locally so that the staff can be-
come competent in food science and tech-
nology areas. At this juncture, as a female
PhD student, I feel like a privileged per-
“ . . . as a female PhD student, I
feel like a privileged person to
join this program here in
Hawassa University where I
have been serving as a lecturer
son to join this program here in Hawassa
University where I have been serving as a
lecturer since 2014. As I think, it may
help me to realize my longtime dream in
contributing my part to solve the perti-
nent problems of my country in the areas
of postharvest losses, food safety issue
and malnutrition burdens.
the adult women and 5.8% men are diabetic
in Ethiopia(1)
References
1. Global Nutrition Report, Sustainable Development. The 2020
Global Nutrition Report - Foreword. 2020;10–1. Available from:
https://globalnutritionreport.org/resources/nutrition-profiles/
africa/eastern-africa/ethiopia/
2. Central Statistical Agency (CSA) [Ethiopia] and ICF. 2016.
EDHS 2016. Addis Ababa, Ethiopia, and Rockville, Maryland,
USA: CSA and ICF [Internet]. 2017. Available from: https://
dhsprogram.com/pubs/pdf/FR328/FR328.pdf
3.EPHI and ICF. Mini Demographic and Health Survey_Key
Indicators. Addis Ababa; 2019. 35 p.
Derese Tamiru, Assist. Prof. Human
Nutrition
>>>>>>>>>>
It is a strong
belief of
F&NeN edi-
torial unit that
being the first
batch female
student of a
PhD program
in Food Sci-
ence and
Technology
at Hawassa
University is a historic milestone and also
paving a road for many females to coura-
geously chase their dreams. Female make
the crucial part of the community and
always struggle to get to their dreams due
to unfairly high social and family respon-
sibilities that they are expected to take in
the expenses of their careers.
The F&NeN wishes Eden best of lucks in
her studies and wishes to get back to with
interviews in the future.

FOOD AND NUTRITION E-NEWSLETTER
Food Safety and COVID-19—Yassin Hassen, FSPT Staff
Food safety is the assurance that food decrease the Consumers
will not cause harm to the consumer occurrence of should also
when it is prepared and eaten according microbial food- be extremely
to its intended use. Currently, Ethiopia borne diseases careful dur-
is exposed to different food safety and also the ing this time
problems such as high level of aflatox- spread of as food safe-
in in food and feed, pesticide residue in COVID. Food ty incidences
fruits and vegetables, heavy metals processing & can lead to
accumulation in vegetables and seafood food service serious health
and bacterial food borne infections firms should Yassin Hassen (Assistant Prof.), Food Science and Technology issues in con-
such as cholera. During this COVID 19 protect their nection with
pandemic, food handlers must put on a employees and the
protective sanitation barrier (hair nets, consumers from workers with diseases COVID19 pandemic. Maximum envi-
disposable gloves, mouth and sneeze or other microorganisms of public ronmental and personal hygienic prac-
guards) between food and their body to health concern. tices should be exercised at all times.

First PhD Graduate in HuNu—Dr. Anchamo Anato

F&NeN had a brief interview with the first
PhD graduate from Human Nutrition, Dr.
Anchamo Anato. F&NeN asked Dr. Anchamo
to share with us and our readers, the challeng-
es he has come though.
Dr. Anchamo: There were countless chal-
lenges along the way, but the major ones were:
Lack of guiding supervisors for selection of
feasible PhD research project title. I was so
ambitious as if I could address everything
thing at the same time. However, which
is not such an easy and feasible at the
field level.
There was also No sufficient
knowledge about the study areas:
my study areas were so mountain-
ous and very difficult to travel
from one kebele to another by vehi-
cle. I should have been traveled
about 100 km from center to other
study areas. Which was one of the
challenges to that paid a lot of the pric-
es.
Among the most risky ones was Social un-
rest: at the time there have been very tense
social unrests almost all over the country par-
ticularly, Amhara and Oromia regions. The
assassination of Amhara region’s higher offi-
cials was unforgettable incidence that hap-
pened the moment I just arrived there for the
second-round data collection. I did not have
any option than returning home due to the
unrest. Imagine! After traveling about 840 km
and come back the same distance after doing
nothing.
Less attention and support: The University
management gave due attention for PhD pro-
gram except receiving “progress’’ reports.
Lack of skills on advanced statistical analyses
was another challenge for many PhD students.
No timely responses from my supervisor: to
get comments on my work, I at times, had to
wait for at least 4 months, which was very
painful, but need taught me a lot of patience.
Very long publication process: reputable
journal and APC: The University expects you
to publish on reputable journal but no one
wanted to think about APC, which reminded
me of the local saying “የትም ፊጪው ዱቄቱን
አምንጪው’’ አይነት ነበር ነገሩ.
F&NeN asked Dr. Anchamo to share with us
the strategies he used to cope up.
Dr. Anchamo: To make my PhD research
project title as more feasible and doable,
beside my supervisors, I had consult-
ed many professors from Ethiopia
and abroad. Performing advanced
statistical analyses were one of the
main challenges. However,
thanks to internet technology, I
learnt a lot from you tube and
solved my problems. When I
faced
any
difficul-
“I feel proud of all these ties in
and I believe that nothing is analyses,
immedi-
impossible no matter where ately I
you start from. What matters opened
you tube
is your commitment to achieve and done
all anal-
your goals ”
yses with
no super-
visors’
help. For instance, I had never learnt how to
analyze meta-analyses but using you tube I
had done very nice systematic review and
meta-analysis paper which is no on the process
for publication.
Just after I sent individual papers or disserta-
tion to my supervisors, I did not wait until
they respond. I had used phone call to reach
them and remind if they were forgot but with
very diplomatic language. Critical reading of
hundreds of scientific papers which helped me
to know the ways how scientific papers writ-
ing are. To expedite the publication process I
strictly followed the journal’s guideline and
worked on language very well.
F&NeN also wanted to know the feeling of
the brilliant young Dr., being the first PhD
graduate in the school and program he is part
of.
Dr. Anchamo: I feel proud and I believe that
nothing is impossible no matter where you
start from. What matters is your determination
and commitment to achieve your goals.
F&NeN gave Dr. Anchamo a chance for any
messages he might have to the Food and Nu-
trition Community, particularly to the other
PhD students and here is what he had to share:
“Whether you are planning a faculty research
or a dissertation/thesis, while choosing your
research topic, don’t be so ambitious. Gather
adequate information about the study sites and
the technical feasibility of the topic. Because
filed works can be completely different from
your imagination.
PhD is all about diplomacy. Sometimes your
supervisors or bureaucracy or data collectors
can offend you, but you have to be patient.
Otherwise, you will not achieve your goals, at
least in good time.
Don’t hesitate to accept your supervisors’
comments unless you have convincing scien-
tific evidences for the comments which you
don’t buy. And also try not to show any signs
as you are frustrated with so many comments
or track changes that your supervisors made
on your papers. Sometimes your supervisors
may totally change what you have done for
months. Acknowledge for every comment
they make.
Don’t take too long to respond for supervisors’
comments. If you work on comments and send
back the improvements to your supervisors in
short time, it is an indicators of your commit-
ment.


VOLUME 1, ISSUE 1 Page 9

 Editorial infor-
mation:
Editor-in-chief:
Tadesse F. Teferra (PhD)
S C H O O L OF N U T R I T I O N , F OO D S C I E N C E A N D T E C H N O L O G Y
Email:
tadessefikre@hu.edu.et
College of Agriculture—Hawassa University, Hawassa , Ethiopia

Phone (Mobile): +251994166545

Gezahegn Neguse, Director, gezahegn41@yahoo.com
Office: +251462210060
Phone (Office): +251462200060
Mobile: +251916042353

Editorial Policy
Feeding the Minds We value all kinds of feedbacks and
suggestions. We also accept content contributions for our
F&NeN issues with the relevance to our subheadings. If a con-
You may be interested in: Hawassa University : https://www.hu.edu.et/ tent is deemed necessary and of interest to our audiences, we
College of Agriculture:
may accept secular ideas, views and analysis of science and
https://www.hu.edu.et/index.php/academics/colleges-and- academics although the contents may not directly be inline with
institutions/agriculture our scope and coverage. Supports of all forms to sustain our
efforts of “Feeding the Minds” are highly appreciated.

Editor’s Message — Feeding the Minds

How often do you visit social media and
other traditional media outlets to find
news and updates on subjects and matters
of your interest? It is always great that
you are making efforts to feed your mind.
How often did you want to remember
when the last great event happened in our
school and what some of the major deci-
sions were, because we did not have a
relaxed and informal communication and
documentation mechanisms, but im-
portant ones to our routine actions and
decisions?
As the Food and Nutrition Pioneering
Community in Ethiopia, we have been
feeding the minds of generations and we
continue to do so for many more years to
come. We are proud to be mind feeders
both in terms of the information on foods
that are good for human minds and the
entire body. However, it feels that we
haven’t been that complete in feeding the
minds that well in terms of synthesizing
and sharing information among our com-
munity and to our clients, the bigger com-
munity outside our campus. That noticea-
ble gap necessitated launching this great
communication medium among ourselves
and our clients out there. The first volume
and issue of “Food & Nutrition e-
Newsletter, F&NeN, is a historic step in
creating meanings to our sustained ser-
vices for almost two decades.
By realizing F&NeN, we will not only
feed ourselves and our clients, but we
will be feeding the minds of our peers by
playing a great exemplary roles with
great commitments and cooperation. I
hope this also serves as a benchmark for
the similar endeavors at College and Uni-
versity levels. I think this invasive
“feeding the minds” concept expands to
feeding the minds to feed other minds.
Great impacts that have changed this
world started from what seemed useless
at the beginning. We can begin with this
simple communication platform and our
juniors will build it into a journal plat-
form that feeds minds of the world.
This initiative is taken with great ambi-
tions and hope that we fully and readily
cooperate to sustain this communication
style. It only takes a couple of hours a
week to document news and updates of
events in our school and programs as they
happen. There is no information that is
not of relevance in our school. The re-
search or community service activity you
have been undertaking last week when
you were at the field is not known to your
supervisor, or your colleagues, although
they need to know that and learn from it.
This is not to make you feel guilty for
keeping those minds hungry, but to alert
you to share them in the future. I remain
optimistic that information and updates
will be coming to this platform and help
us have smooth information flows, as I
hope you enjoyed reading every corner of
this issue. Stay safe! Stay tuned! Cheers!
