Relevant research and trainings track records of the center for Food Science and Nutrition in the last five years.

The program has organized several national and international workshops in the area of food, nutrition, and food industry (e.g Organized the African Food and Nutrition Forum in Addis Ababa three times).

Since its establishment, it has been providing consultancy services and trainings in relevant aspects of community nutrition in collaboration with international organizations and the private sectors.

Some of these are:-

• Organic residual products for biofortified food for Africa

Funder: African Union research grant

• Impact evaluation of Fresh Food Voucher (FFV)

Funder: IFPRI-WFP

• Geo-Nutrition

Funder: Bill and Melinda Gates Foundation

• Training of World Food Program (WFP) staffs in food groups, feeding practices, feeding habits, nutritional assessment issues including anthropometric measurements etc.,

Funder: WFP

• Undertake rapid assessment in different cultural/livelihood zones in rural, food insecure areas within the community-based nutrition woredas of the four regions (Amhara, Oromia, SNNP and Tigray.

Funder: UNICEF

• Operationalization of the models designed (at a pilot level) for complementary food production and distribution at the four regions (Amhara, Tigray, Oromiya and SNNPR).

Funder:: UNICEF

• Sentinel-Site Surveillance for Ethiopia Infant and Young Child Nutrition Program

Funder: Alive & Thrive (A&T)

• Multisectoral national food fortification training organization

Funder: Federal Ministry of Health, Micronutrient Initiative, USAID/ENGINE

• Evaluating the bioavailability, digestibility and sensory acceptability of community based complementary food in the four regions of Ethiopia(Tigray, Oromia, Amhara, SNNP)

Funder: World Bank

1. Establishment of food control laboratory quality management system for Ethiopian Food, Medicine and Health care Administration and Control Authority (EFMHACA) food control     laboratory in relation to the national salt iodization (fortification) program together with Gain     Ethiopia.
2. Quality monitoring system development on infant food formulation and preparation in      collaboration with UNICEF
3. Safety monitoring system development and awareness creation training towards minimizing      the level of aflatoxin in preparation of complementary food from locally available cereal     grains in all of the four regions in collaboration with Micronutrient Initiatives.
4. As technical committee member, the center works hand in hand with Ethiopian Standard      Agency in developing Ethiopian food and beverage standards.
5. Has given tailor-made training for graduating class female students of AAU on human nutrition in collaboration with department of food and nutrition, Duksung women’s University, Seoul, South Korea.
6. In collaboration with Addis Modjo edible oil factory, the center is working on optimizing cotton seed oil process factors to improve yield and quality.