Volume 1, Issue 3 Contents || Highlights

April, 2021

The HwU College of

Agriculture lost a big
figure of Science
The Late Professor
Tegene Negese, P—2

Special points of interest: New Staffs Join

SCHOOL OF NUTRITION, FOOD SCIENCE & TECHNOLOGY

SNFST—Recent
Food & Nutrition e-Newsletter

• News and events at

SNFST and programs graduates, P—3
under it as well as oth-
er matters of the Col-
lege of Agriculture and
Hawassa University
Campus News—
• Researches, community MoSHE Strategic
services and teaching- Documents Dis-
learning news, updates
and plans cusses by HwU
Staffs, P—5
• Extraordinary achieve-
ments by faculties,
staffs and students of
SNFST

Feeding the Minds Favorite Foods—

Injera Research at
HwU, P—5
F&NeN

SNFST

From Student Cor-

ners—Nardose and
Beyene from 2nd yr
FSPT, P—7

Know what you

eat—Foods you
should avoid or
reduce, P—7

Updates on COVID vaccines & more stories inside

News—the Passing of Prof. Tegene Negese
One of the great figures of Science in the time this issue was finalized. We promise to May his soul rest in eternal peace!
College of Agriculture of Hawassa Uni- present the information in our future issues.
versity, Prof. Tegene Negese passed
away at the age of 75 in February 2021. The SNFST community and F&NeN con-
veys sincere condolences to the families and 
As indicated in his personal profile on colleagues of Professor Tegene Negese.
ORCID Prof, Dr. Tegene earned his
BSc (1978) and MSc (1982) both in
Animal Science and both from Ha-
ramaya University, Ethiopia. Prof.
Tegene earned his PhD in Agriculture
from the Institute of Nutrition at Bonn
University, Germany in 1998. Prof.
Tegene has served Hawassa University
at different academic ranks and posi-
tions. Professor Tegene has been serv-
ing the University as a full professor
since 2009 supervising graduate stu-
dents, serving as examiner of high level
graduate study researches.
As per the information obtained from
scienceprofiles.com, Prof. Tegene has
co-authored about a dozen scientific
publications since 2016 alone. F&NeN
tried to reach out to the school of Ani-
mal and Range Science (SARSc) for
more information and opinions on Prof.
Tegene’s achievements and contribu-
tions, but could not get a reply by the

ANNOUNCEMENTS & DEADLINES 

 There are multiple planned national ciated. Expertise supports in skill training
conferences at Hawassa University in the of our lab and research staffs is also wel-
coming couple of months. If you want to come.
learn more and participate, please check For more information, contact:
the details of the Calls and Announce-
ments at the University Website.  Mr. Gezahegn Niguse
(SNFST Director )
+251916042353
gezahegn41@yahoo.com

 Mr. Mesfin Eshete (SNFST

 The Laboratories of SNFST has pur-
chased a new high performance liquid
chromatography (HPLC) with support of
NICHE Project lead by Mr. Fikadu Reta.
We are trying to establish methods for
testing different food quality and safety
parameters and we are highly chal-
lenged by standard chemicals. Donation
of standard chemicals used for testing
food toxins and other active ingredients
such as caffein in coffee are highly appre-
Labs Head)
+251924105953
esh.msfin@gmail.com
 Second semester graduate classes are
beginning the week starting March 29,
2021. for more of important dates and
events check the academic calendar of the
University following the link.
 The FST MSc students of the 2012 EC
entry are defending their proposals on the
afternoons of March 29 and 30, 2021. Grad-
uate students and all staffs are encouraged
to attend the open defense and contribute to
the proposed researches.
 The 4th year FSPT students who are
on industrial internship are reminded to
start working on their internship reports
and also on their Senior Research Pro-
posal Topics in groups to save time and
avoid stresses during the next semester as
classes are continuing under the crash
modality. Staffs serving as Internship
mentors will also continue to serve as
Senior Research Advisors and are re-
minded to encourage their students to
proceed as decided by FSPT module team
in the recent meeting (MTM—07/2013
EC.).

Page 2 FOOD & 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 passing
message with the
third issue of
Food and Nutri-
tion Newsletter
with interesting
new develop-
ments in our
school. I take this Gezahegn Nigusse, Director of SNFST
opportunity to wel-
come three new female staffs who just
joined as from graduates of the 2012 EC
academic year. We are honored to have
our fruits joining our force at SNFST for
the same teaching-learning missions. We
are also celebrating a success of complet-
ing classes and exams without no much
interruptions in the very tight and stress-
ful crash class delivery modes. We are so
sad to have missed a couple of students in
New Young Female Staffs Joined SNFST
Three new female staffs (Graduate Assis-
tants); two for the Human Nutrition and
one for the FSPT programs have joined
our school and the Food and Nutrition
Community at Hawassa University. The
management of our school and the entire
staffs are proud of the three staffs for
being selected for the position. F&NeN
Editorial also welcomes the energetic
young staffs and wishes them a fruitful
tenure at Hawassa University.
F&NeN had a brief interview with two of
the staffs and presents to you in this is-
sue:
Zeynya Abubeker Mohammed—says
that she is happy for the opportunity and
excited for the roles and assignments she
will be challenged with at SNFST.
Zeynya appreciated the contribution of all
her instructors at Hawassa University,
whose efforts, according to her has gotten
her to the position she is at now. Zeynya
also acknowledged the support and affec-
tion by her family all the way in her edu-
cation. F&NeN also asked Zeynya if she
could share her education background
with us. Zeynya told F&NeN that she
completed her elementary education at
Walia Elementary and Middle School.
She also share that she completed second-
VOLUME 1, ISSUE 3
our school
from the Tig-
ray region,
who could not
join us for the
classes due to
the security
issues there.
We hope and
pray that they
stay safe and
the situation in
the region gets
better.
We successful-
ly secured intern-
ship places for
our FSPT students and were able to dis-
patch 46 students to different food indus-
tries and government agencies around the
country. We hope they will be successful
completing their 2 months industrial
training and report back to our school.
We are so glad for successfully complet-
ing courses and exams for the graduate
school student (Masters and Doctoral
ary education at Debark Secondary and
Preparatory School in Debark Town of
Northern Gondar Zone.
Eyerusalem Beyene Bada is one of the
two new staffs who joined us as graduate
assistants of HuNu. F&NeN had a brief
interview with Eyerusalem:
F&NeN: Congratulations and welcome
back to the Food and Nutrition Commu-
nity with a different role. Would you
share with us your educational back-
ground?
Eyerusalem: Thank you for the oppor-
tunity. I completed all levels of education
in Hawassa. I followed elementary school
at Ethiopia Tikdem; 5—11 grades at De-
bub Ethiopia Academy and grade 12 at
programs) in a full length semester.
We are running the routines of teaching-
learning smoothly and peacefully and in
this regard, I would like to extend my
appreciation like always to our energetic
young and senior staffs for their exempla-
ry roles. I would remind all our staffs and
students of the classes that begun the
third week of March and the Postgraduate
classes that will be starting in the last
week of the month. I would also like re-
minding all to keep checking the academ-
ic calendars just forwarded by the Regis-
trar and Alumni Affairs Directorate of the
University. By this brief message, I want
to once again alarm and remind the Food
and Nutrition Community to exercise the
maximum precaution and stay safe as this
pandemic is still posing threats to our
community, particularly at this time when
Hawassa has become one of the hotspots
for the high spread of the virus.
Thank you and Stay Safe!

Hayole (Fura Academy) all in Hawassa
city. I am so happy for the opportunity to
have studied Human Nutrition. It was my
first choice and the study went up to my
expectations.
F&NeN: Where do you see yourself in 5
–10 years? Are there people who deserve
appreciations and acknowledgements in
your success?
Eyerusalem: I obviously want to be one
of the top nutritionists at SNFST. I am
thankful to all my instructors whose unre-
served guidance and support helped me
get here. I also appreciate the chance for
female students made available by the
management of Hawassa University and
College of Agriculture as well as SNFST
management.
F&NeN: Is there any message you would
like to convey using this opportunity?
Eyerusalem: Yes, I would like to give a
piece of advice to our female students at
all class years. Working hard in your
courses and being confident and selling
your skills and competences are key.
F&NeN could not hold an interview with
our second new HuNu staff and we prom-
ise to cover that in our next issue. F&NeN
wishes all the new staffs every success.

Page 3
Industrial Internship\\
//FSPT 4th year students
The fourth year FSPT program students
are doing internship in 14 different hosting
companies. The FSPT program coordina-
tor, Mrs. Lemlem Gurmu compiled the
following information regarding the num-
ber of students being hosted by the differ-
ent food industries at different parts of the
country. These companies hosted from a
single student to 7 and training them in
different shifts. Hawassa University Dairy
Enterprise is taking the largest stake (7
students) followed by Ethiopia Conformity
Assessment Enterprise (ECAE). Martha
Flour Milling from Hawassa took 5 stu-
dents followed by three companies
(Ethiopian Commodity Exchange, ECX—
Hawassa; MOHA Pepsi Cola Drinks Fac-
tory—Hawassa Plant and Phibela Edible
Oil Factory—Burre) taking 4 students
each. Mr. Yishak Worku, our staff mem-
ber with rich Food industry experience, is
recognized for his outstanding contribu-
tion in lobbying factories and government
agencies to secure internship places for the
FSPT program students for over a decade
now. The coordination of the placement
program this year and contribution of in-
ternship places by our staff Mr. Yassin
Hassen and the leadership by Lemlem
SNFST Laboratories: Services and Challenges - Mesfin Eshete
F&NeN requested the over all information
of the labs under SNFST. Mr Mesfin
Eshete, who is currently heading the labs,
provided as with the relevant information
and we present that to our readers in this
issue. We will be bringing more develop-
ments and updates on our labs and pilot
plants in the future issues.
Mesfin appreciated the opportunity and
told us that the major purpose of the
SNFST laboratories are to aid in the teach-
ing—learning processes and also support-
ing the graduate student researches.
Mesfin says that apart from the teaching-
learning supports, there are increasing
demands for laboratory analysis services
from HwU community (graduate students
and faculties of Horticulture, Plant Sci-
ence, Animal Nutrition, Bioengineering,
Microbiology and Chemical Engineering
programs), as well as customers outside
Hawassa University.
Mesfin also told us that they are working
towards accreditation process for testing
Page 4
Gurmu (FSPT Module Teams Leader and successful 8 weeks industrial training and
Program Coordinator) and Mr Gezahegn we promise to bring to you some insights
Nigusse—our School Director are also from some of the students later.
recognized. We wish all the 46 interns a 
Address/ Lo- Number of
No. Hosting company
cations students
Ethiopian Conformity Assessment Enterprise,
1 Addis Ababa 6
ECAE
2 Dashen Brewery plc. Debre Birhan 2
3 Ethiopian Commodity Exchange, ECX Hawassa 4
4 Elfora Agro-Industry Kombolcha 1
5 Hawassa University Dairy Enterprise Hawassa 7
6 Kegna Flour Factory Shashemenne 3
7 Martha Flour Factory Hawassa 5
8 Marza Flour Factory Bahir Dar 1
9 Methehara Sugar Refining Plant Metehara 1
10 MOHA Pepsi Cola Factory Addis Ababa 2
11 MOHA Pepsi Cola Factory Hawassa 4
12 Modjo Edible oil Processing Factory Modjo 3
13 PhiBela Edible oil Factory Bure 4
14 Tseday Mineral Water Bottling Wolkite 2
two parameter: Aflatoxin B1 and moisture laboratory space for the SNFST laborato-
contents in cereals and cereal-based food ries and offices for lab staffs, as well as
products. Mesfin appreciates the support running water and uninterrupted electricity
from our partners Jhpiego and Q-point systems are the major challenges. It was
with regards to the accreditation processes. also indicated that the purchase processes
The analysis services the SNFST labs are for laboratory consumables and absence of
providing at the moment, according to the reliable maintenance system are the most
lab head, are: severe bottle necks. The two experienced
 Proximate composition lab personnel also told F&NeN that the
laboratory staff’s career line is not being
 Physicochemical tests
considered and adequate promotional struc-
 Aflatoxin testing (HPLC and ELISA tures are not recognized by the government
techniques) (Ministry of Science and Higher Education
 Sensory evaluation (consumer) to be specific), and that is discouraging and
 Spectroscopic analysis demotivating the professionals, the experi-
enced ones leaving the positions. Mesfin
 Body composition
and Berhe shared their concerns that the
 Anthropometric analysis, and
university management is not giving the
 Recipe and development necessary attentions to the laboratories, that
(complementary foods and others) are the key inputs for education and re-
The service charges are determined based search qualities.
If you want to support our labs and lab per-
on the decisions made by the college man-
agement (approval passed on 12/12/2019). sonnel, it is highly appreciated and pls
With respect to the challenges, Mesfin check F&NeN announcement section.
Eshete and Berhe Harguy share that the 
FOOD & NUTRITION E-NEWSLETTER
Campus News\\
//MoSHE’s Strategy Documents Discussed
 Hawassa University conducted a two
days (22-23 March, 20201) discussion
workshop with academic and admin staffs
at all colleges and institutions on Strategic
Policy Documents drafted by the Ministry
of Science and Higher Education
(MoSHE). Strategic Policy Documents on
giving legal frameworks to the Quality,
Relevance, Equity and Fair Access to the
higher education trainings and technolo-
gies generated via researches have been
discussed and staffs have forwarded en-
hancing comments and inputs.
The national policy drafts were of focus
on the first day of the workshop , where
the presentation and discussions were lead
by the University’s Vice President for
Academic Afairs—Dr. Eng. Fiseha Get-
achew. The second day was devoted to the
10 years strategic management plans of
Hawassa University and the College of
Agriculture and the presentation was de-
livered by Mr Getinet Shiferaw—the
Planning Team Leader of the College of
Agriculture. The discussions were chaired
by the Dean and Managing Director of the
college. The key performance indicators
and targets in 5 to 10 years have been em-
phasized in the discussions and some of
the important issues pertaining to both
Special Food of this Issue — Injera from Research
Injera is a staple food for majority of Ethio-
pians. It is a fermented thin sour bread
mainly made of tef, which, according to an
article recently published in the Journal of
Ethnic Foods, support > 70% of Ethiopians.
Injera was selected as a Special Food of this
Issue, because a research has been going on
by two of our staffs Dr. Tadesse F. Teferra
and Yassin H. Umar of our school. The re-
search aims at optimization of injera ingre-
dients and processing conditions as well as
developing injera characterization quality
parameters. Four ingredients commonly
used for injera namely tef (white and red),
barley, sorghum (also white and red) and
millets are being tested at different fermen-
tation times. Injera quality parameters are
being designed for use in updating national
level standard and specifications. The re-
searchers believe that the current study lays
a ground for commercial scale mechanized
production of injera both for local and ex-
port markets.
The research has been funded by Hawassa
university Research Directorate on competi-
tive basis. The activities were supposed to
VOLUME 1, ISSUE 3
teaching learning and research activities
have been commented on by the staffs of
the college.
A very good attendance and active partici-
pation by the staffs was observed at the
meeting and genuine critiques and feed-
backs on major activities at the college
and University were entertained.
 The Sorghum and Millets Innovation
Lab (SMIL) II project funded by the
USAID under the Feed the Future Initia-
tives and coordinated at HwU by Dr
Kebede Abegaz and implemented by Drs
Tadesse Fikre and Abadi Gebre in col-
laboration with Prof. Joseph Awika from
Texas A&M University, was conducted a
fruitful annual project review workshop in
be completed by the end of the 2012 EC
fiscal year, but delayed due to the
COVID-19 partial lockdowns and irregu-
lar activities due to restrictions of mobili-
ty. The first round of the laboratory ex-
perimentation was carried out and the
researchers are excited about the out-
comes of the work accomplished so far.
One of the quality parameter being de-
vised recently for the characterization of
injera desirability is its sauce/stew ab-
a virtual meeting modality with partners
from the USA, Senegal, Niger, Germany
and EIAR, Ethiopia. Key activities, some
achievements, challenges related to
COVID and actions planned for the next
year have been
discussed by each
project component.
 Our admin
staff, Mrs. Mar-
tha Tsegaye gave
birth to a baby girl.
The Food and Nu-
trition Community
F&NeN Congratulates Martha’s family.
Under normal circumstances, our commu-
nity pays a visit to the family but we will
not do that now due to COVID. Staffs are
encouraged to call and congratulate Marth
and her family.
 Significant number of laboratory facili-
ties of SNFST have been maintained. The
school Director hopes that this will some
how, with handling research and teaching
analysis demands coming to the school.
Similar maintenance and training supports
to the labs will continue to develop the
research and practical class capacities.

sorption index. According to the authors,
this parameter indicates the number and
size of the ‘eyes’ of injera that indicates
how good and optimal the fermentation
has been and how soft and meshy the in-
jera is when eaten with stews.
F&NeN appreciates the insights from the
injera research team and will be looking
for the official communication of the same
once, the analyses are completed.

Page 5
MSc Thesis Defense—SNFST, March 2021
SNFST held an MSs Thesis defense ses-
sion for the Spring semester during
March 26—27, 2021. A total of 8 stu-
dents (7 from Applied Human Nutrition
Name of Student Name of Supervisors
Amare Semachew Dr. Firehiwot Mesfin
Fikadu Reta
Saleha Abdusamed Dr. Carol Henery
Tona Zema
Yalew Bizuneh Dr. Tafese Bosha
Tsehay Weyesa Dr. Wondwosen
T/Silassie
Ambisa Muleta
Dinkayow Degafe Dr. Gudina Egata
Alemzewd Chala
Dambagnaw Mathe- Dr. Anchamo Anato
wos
Abdirizak Abdi Melese Sinaga
Demelash Mulalem
Selamawit Bekele M: Dr. Abadi Gebre
Co: Lemlem Gurmu
Updates on COVID Vaccinations
WHO recently released directions on
sourcing and use of COVID vaccine in-
formation from thrusted and reliable
sources. With regard to specific vaccines,
WHO has so far validated the Pfizer vac-
cine, the Johnson & Johnson vaccine and
two AstraZeneca vaccines (produced by
SKBio in the Republic of Korea and Se-
rum of Institute of India) for emergency
use. These vaccines were found to be
safe and effective. WHO’s Strategic Ad-
visory Group of Experts on Immuniza-
tion (SAGE) has also found these vac-
cines to be safe and effective and made
recommendations on their use. Other
vaccines have been assessed by Stringent
Regulatory Authorities (SRAs) and are
authorized for use. The 13 authorized
vaccines and 58 others under develop-
ment with their working mechanisms and
companies working on them, are present-
ed on the websites of the Regulatory Af-
fairs Professionals Society, RAPS. Re-
garding the use of information on vac-
cines, WHO partnered with multiple tech
companies, including Google, Twitter,
Page 6
and 1 from Food Science and Technology cessfully passed with grades ranging from
programs) have presented their works. good to excellent. F&NeN and SNFST
Among the candidates, 25% were females. management congratulates all on their
All those defending this season have suc- successes.
Thesis Topics/Titles
Knowledge and Practice of Health Professionals on Nutritional Management
of Chronic Diseases in Hawassa City Public Hospitals, Sidama Region, Ethi-
opia, 2021
Effect of Nutrition Education on Pulse Consumption and Dietary Diversity
among Women of Reproductive Age in Damot Weyde District, Wolayta
Zone, SNNPRS, Ethiopia
Fruits and Vegetables Consumption and Academic Performance among Pri-
mary School Students from High and Low Lands of North Shewa, Amhara
Region, Ethiopia
Dietary Diversity and Associated Factors among Reproductive Age Women
in Hawella Tula Sub-City, Southern Ethiopia
Effect of Nutrition Education on Adherence to Dash Diet, BMI, and Blood
Pressure Control among Hypertensive Patient Attending at Public Hospitals
in Hawassa, Sidama Region, Ethiopia
Maternal Common Mental Disorders and Child Under Nutrition in Hawassa
City, Ethiopia, 2020
Adherence to Lifestyle Recommendations and Associated Factors among
Type 2 Diabetic Patients Attending Treatment at Public Health Facilities in
Jigjiga, Ethiopia
Evaluation of Functional, Nutritional and Sensory Properties of Malted Fin-
ger Millet (Eleusine coracana L) and Haricot Bean (Phaseolus vulagris L)
based Pre-Cooked Baby Foods
Facebook, Instagram, LinkedIn, Messen- disease official in the US, said that vaccinat-
ger, Pinterest, SnapChat, TikTok, Tencent ing 70 - 85% of the US population would
(equivalent of WeChat in China), Viber, enable a return to normalcy in. According to
WhatsApp, YouTube and more, to detect
and limit the spread of misinformation and
help audiences access only trusted ones.
According to WHO, the partnerships with
social medias have helped to counter mis-
information about the pandemic and
brought reliable ones to over 2.2 billion
people around the globe in more than 75
languages.
According a report published by Bloom- COVID Vaccines Map
berg, over 528 million shots of COVID
vaccines have been administered in 141 a map from Bloomberg, the US is leading
countries. In the United States alone, over the global vaccination successes with over
140 million doses have been given and the 20% of its population getting at least one
curve of new cases has started flattening in dose. We don’t know yet when the vaccines
countries where 25% of the population come to Africa, although some countries
have been immunized. It seems now that have started it as shown in the map. Ethio-
the vaccine development endeavors are pia may need more times for the vaccines
generating fruits with over 95% efficiency. and it is highly recommended that we take
We can hope now that it would not be tak- the usual preventative precautions at the
ing the world too long to get back to nor- moment. Wear face masks, use sanitizers!
mal. Dr. Anthony Fauci, the top infectious- 
FOOD & NUTRITION E-NEWSLETTER
Food and Health-Foods you should reduce to stay healthy
Technically, there are no foods catego-
rized as un “unhealthy” as such, but fre-
quent consumption of certain foods and
food ingredients has been reported to
have association with certain health con-
sequences. According to the World
Health Organization fact sheet on healthy
diets and the Harvard Medical School,
consumption of the following foods and
food ingredients are suggested to be re-
duced in amounts and frequencies:
Added sugar: Whether it's white granu-
lated sugar, brown sugar, high-fructose
corn syrup, corn sugar, or honey, sugar
contains almost no nutrients and is pure
carbohydrate. When you eat a lot of sugar
you are filling up on empty calories,
causing your blood sugar to rise and fall
like a roller coaster, and can keep you
from eating foods that are rich in im-
portant nutrients and fibers.
Research cites soft drinks and other sug-
ar-sweetened beverages as the primary
source of added sugar in the diets of
many people and a major contributor to
weight gain.
Baked sweets: Cookies, snack cakes,
doughnuts, pastries, and many other
Students’ Corner: Nardos & Beyene—FSPT 2nd yr class reps.
F&NeN presents an interview with the
second year FSPT student reps Nardose
Debrework and Beyene Guay.
F&NeN: Can you introduce yourselves
to our readers please?
Nardose: I am Nardose Debrework, 2nd
yr FSPT student and class representative.
Beyene: I am Beyene Guay; 2nd yr FSPT
student and class representative as well.
F&NeN: what is new in the current se-
mester teaching learning process? What
was the feeling of the students?
Nardose: There was many new things in
the current semester as a result of COVID
-19 pandemic such as the registration was
online; we should wear mask and keep
our distance to avoid the spread of the
disease; only three students were as-
signed in one dorm room and it was very
nice to protect the students from pandem-
ic. The very unique thing that we face in
the current semester is very short duration
of the semester and I fear that it may
compromise the education quality be-
cause some of the students will need
more time to read and understand the
courses contents.
F&NeN: Beyene, anything you want to
add?
Beyene: Yeah, the lockdown was the
VOLUME 1, ISSUE 3
Processed and high-fat meats. High-fat
foods (fried meals, potato fries, fried
breakfast and street foods, high fat occa-
sional meals and side dishes such as
stews, sauces and traditional foods are
not recommended for frequent consump-
tion. The only types of fats recommended
for healthy life are those from fish having
omega-3 and omega-6 fatty acids. Fats
from other animal sources such as meat,
butter and ghee are unhealthy and it is
recommended that we avoid frequent
consumptions.
Salt: Current dietary guide lines and the
American Heart Association recommend
treats are hard to pass up, but these com- reducing sodium to 1,500 mg per day and
mercially prepared versions are packed not exceeding 2,300 mg per day. But
with processed carbohydrates, added most of us get 1 ½ teaspoons (or 8,500
sugar, unhealthy fats, and often salt. mg) of salt daily. The 8,500 mg salt trans-
lates to about 3,400 mg of daily sodium.
White carbohydrates: Bread, pasta, Our body needs a certain amount of sodi-
potatoes, rice, cookies, cake, or pancakes
um, but too much can increase blood
should be reduced and consumption of pressure and the risk of heart disease and
whole grain based meals should be en-
stroke. It is highly recommended that we
couraged. Sweet drinks like coffee, tea, gradually get used to low salt foods to
herbal tea, partially fermented traditional
stay healthy.
foods with loads of sugar (birz, kineto),
etc. should be avoided in frequent meals. 
most challenging time Nardose: Orientation on COVID-19
in my life. It protocol was provided by our school
was boring before starting the classes and also, face
and stressful. mask and hand sanitizer were provided
I think many for all the students at the beginning. The
students are orientation was very helpful for the stu-
happy that dents.
classes are Beyene: I think the short classes time (4
resumed. weeks) is affecting the quality of educa-
F&NeN: tion. Many students think that it should
Nardose, how be delivered in the regular 16 weeks,
was lock- whatever time it is going to take.
down for F&NeN: Thank you Beyene for that
you? perspective. Thank you Nardose as well
Nardose: for spending time with F&NeN and shar-
During the time of staying home ing your experiences from the crash clas-
I had a good opportunity to try new ses. Good Luck with your studies.
things but will Nardose: Thank you.
but it did not Beyene: Thank you.
help much. It F&NeN also interviewed two other stu-
was a long time dent reps Zekarias Awoke and Hana
and it was very Tadele from the 3rd year FSPT students.
difficult and bor- They also had similar insights and expe-
ing. riences as the 2nd year students and are
F&NeN: did you now on industrial internship. We will get
get orientation their industry experiences to our readers
about COVID-19 in the next issue. More on the internship
protocol pre- the host companies is presented on pg 4.
pared by MoSHE 
or HwU?
Page 7
 Editorial information:
Editor-in-chief:
Tadesse F. Teferra (PhD)
SCHOOL OF NUTRITION, FOOD SCIENCE & TECHNOLOGY Email:
tadessefikre@hu.edu.et
College of Agriculture—Hawassa University,
tadessefikre@gmail.com
Hawassa , Ethiopia

Phone (Mobile): +251994166545

Gezahegn Neguse, Director
Email: gezahegn41@yahoo.com
Office: +251462210060
Mobile: +251916042353
Editorial Policy:
We value all kinds of feedbacks and sug-

Feeding the Minds gestions. We also accept content contri-

You may also be interested in:
Hawassa University website: https://www.hu.edu.et/
butions 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 academics
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.


Editor’s Message ||
|| Irregularities risking Our health & lives
It has been one solid year since the World
Health Organization (WHO), has charac-
terized COVID-19 as a global pandemic.
Countries and governments have been
dealing with the disease spread and pa-
tient treatments for the last 14 months,
but, the nature and rate of spread of the
disease is never changing. According to
Johns Hopkins University’s Coronavirus
Resource Center and Worldometers, over
380 million tests were done globally and
over 123 million cases were recorded as
of the third week of March, 2021 alone.
Out of the 123+ million cases, 99+ mil-
lion were recovered and 2.7 million died.
Looking at Ethiopian figures, about 2.3
million total number of tests were con-
ducted and 185,641 total cases were
turned out. Out of the recorded cases,
2,647 died and 146,273 recovered.
The pandemic has been putting an un-
precedented level of pressures on govern-
ments around the world. The Conversa-
tion Newsletter —Academic rigor, jour-
nalistic flair published an article on
March 12, 2020 analyzing the pressures
COVID is putting on governments.
Communities have been reluctant in prac-
ticing the recommended cares in many
countries and there is no exception for
Ethiopia. You can pay attention to people
on the streets, market places, communi-
ties of schools and campuses, public
transportations and so on, and tell what
percent are wearing face masks properly
and also the number of people using hand
sanitizers. I am sure that you observed so
many shocking actions by people that
includes hand shaking, tight hugging,
face to face conversation standing very
close to each other, friends leaning on
each other and watching videos on the
same phone, etc. While the pandemic is
in its second wave around the world, we
are doing everything opposite to the rec-
ommendations put forward by WHO and
local governments. The irregularities that
members of our communities are show-
ing will have us pay steep prices that may
include loss of lives (our own or loved
ones) or irreversible health damages.
What is so puzzling is that people who
are supposed to be role models and good
examples are found to be the most irregu-
lar of all. How many of your colleagues
sharing office or working space with you
are wearing face masks? How many are
careful turning on/off the light, or han-
dling the door knobs, or using sharable
facilities with maximum care? How many
instructors are going to class or exam
invigilation without wearing face masks?
Are these irregularities not concerning
you? Have you ever thought of politely
commenting on the irregular practices of
your colleagues or students or have you
ever taken the courage and spoke it out
loud? What was the feedback that you
have gotten in return? How many times
have you heard someone saying that there
is no COVID? Have you heard people
relaying on the vaccines that we do not
have yet? Have you ever wondered if the
vaccine gives people an everlasting pro-
tection against COVID and other corona
varus out breaks in the future? These are
so frustrating and confusing . F&NeN
editorial advises people to practice the
maximum possible cares what so ever!
Our “Feeding the Minds” message of
this issue is “Stay masked up and sani-
tized all the times you are in public!”
