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Through UNESCO’s training-of-trainers programme, Kefyalew gained hands-on experience with advanced tools like spray dryers, dehydrators, and pasteurizers. With degrees in food science and post-harvest technology from Haramaya University, he is now pursuing a master’s at Addis Ababa University.

Applying his expertise, he has introduced practical sessions into the curriculum, allowing trainees to work with modern equipment and gain real-world skills. He has trained degree-level students in dairy processing and fruit and vegetable processing technology, teaching them to produce pasteurized milk, yogurt, and dried fruit powders.

Beyond his work with regular students, Kefyalew has also contributed to the institute’s summer camp initiative. This programme brings together young innovators from across Ethiopia, supporting them in transforming their ideas into viable small and medium-sized enterprises (SMEs).

During one of the camps, Kefyalew mentored a team working on developing and commercializing tomato powder. Drawing on the practical skills he gained through the BEAR II project training, he guided the team step by step from sourcing high-quality tomatoes to mastering drying techniques, grinding, and packaging. 

He also shared insights on market positioning and quality standards, helping the team prepare their product for competitive markets. Today, the team has successfully launched an SME in their community, producing and selling tomato and starch powder.

The impact of UNESCO’s BEAR II training extends beyond Kefyalew’s personal growth. Before the project’s intervention, the Agro-Processing Technology Faculty at FDRE TVTI had minimal staff and very limited equipment. The reliance on theory-based learning left students ill-prepared for industry demands.

Through BEAR II, the faculty received state-of-the-art equipment, including spray dryers, sauce-making machines, and laboratory tools, transforming the learning environment. The availability of modern tools has increased student interest, resulting in a dramatic rise in enrollment. Initially, there was only one section for dairy processing (15 students) and one for fruit and vegetable processing (19 students). Today, these numbers have increased respectively to 47 and 51 students.

In addition, the faculty has expanded its research capabilities, exploring innovative agro-processing techniques, and attracting more staff members. “The shift from theory-based learning to practical-oriented training has not only improved student outcomes but also fostered a vibrant academic environment,” explained Kefyalew.

Kefyalew’s inspiring journey demonstrates the transformative power of education. His efforts, supported by the UNESCO BEAR II project, have turned challenges into opportunities, also enabling the Faculty to become a hub of innovation and empowerment. 

“My goal is to continue sharing my skills and help shape a generation of students who can thrive in Ethiopia’s growing agro-processing sector,” Kefyalew underscored. By addressing gaps in practical training and providing educators with the tools they need, the BEAR II project has helped create sustainable change in Ethiopia. Kefyalew Alemu’s story is a testament to how education, when combined with the right resources and dedication, can break down barriers and unlock potential—one student, one product, and one community at a time.