Melaku Tafese Awulachew
About
Melaku Tafese Awulachew is a Food Science and Technology Researcher at the Ethiopian Institute of Agricultural Research (EIAR), Kulumsa Agricultural Research Center, and a PhD student in Chemical and Biochemical Engineering at Addis Ababa University. He holds an M.Sc. in Chemical Engineering (Food Engineering) from Addis Ababa University and a B.Sc. in Chemical Engineering (Process Engineering) from Adama Science and Technology University. His research focuses on food engineering, sustainable food processing, food biotechnology, functional foods, fermentation, plant-based proteins, food quality improvement, and value addition of agricultural resources. His work explores innovative approaches for developing nutritious, safe, and sustainable food products through advanced processing technologies, biotechnology, and circular bioeconomy strategies. He is actively engaged in research on crop utilization, food product development, food preservation, and emerging technologies that contribute to resilient food systems, nutrition improvement, and global food security.
Skills & Expertise
Food Engineering
Food Processing
Food Biotechnology
Functional Foods
Fermentation
Plant Proteins
Food Packaging
Sensory Evaluation
Food Safety
Food Chemistry
Postharvest Technology
Nutrition
Protein Fractionation
Membrane Technology
Statistical Analysis
Design-Expert
RSM
HPLC
FTIR
SEM
etc.
Research Interests
Chemical Engineering
Biochemical Engineering
Food Science and Technology
Food Science
Health & nutrition
Packaging
Connect With Me
Experience
Research Expert
Conduct research in food processing technology, food engineering, nutrition, and value addition of agricultural products. Lead and contribute to research projects related to functional foods, crop utilization, food quality improvement, postharvest management, and sustainable food systems. Develop and evaluate innovative food products using advanced processing technologies, biochemical approaches, and analytical methods. Participate in scientific publications, research collaborations, and technology transfer activities.
Education
Addis Ababa University
Addis Ababa University
Adama Science and Technology University (ASTU)
Projects
Development of Functional Bread Enriched with Faba Bean and Black Cumin Flour
This project investigated the development of nutritionally enhanced wheat bread through partial substitution with faba bean and black cumin flours. The study evaluated physicochemical, nutritional, antioxidant, sensory, and storage properties using mixture design optimization. The project promoted value addition of Ethiopian agricultural crops while improving bread quality and consumer acceptance through sustainable food processing approaches.
Conferences & Seminars (1)
International Electronic Conference on Applied Sciences
Awarded for active participation and successful poster presentation at the 6th International Electronic Conference on Applied Sciences (ASEC 2024), organized by MDPI. The certificate recognizes the presentation of original research and contribution to international scientific exchange in applied sciences.
Certificates & Licenses (1)
Programming Fundamentals Nanodegree
Udacity Nanodegree Program Completion in Programming Fundamentals – Successfully completed a comprehensive Nanodegree program covering the core principles of computer programming, including problem-solving, algorithmic thinking, variables, data types, control structures, functions, object-oriented programming concepts, debugging, version control with Git, and software development best practices. The program emphasized hands-on coding projects and practical application of programming concepts to build a strong foundation for software development and computational problem-solving.
Completed Udacity's Programming Fundamentals Nanodegree, gaining foundational skills in programming, algorithms, problem-solving, control structures, functions, object-oriented programming, debugging, Git, and software development through hands-on projects.
Awards & Achievements (2)
🏆 Ethiopian Institute of Agricultural Research (EIAR)
Awarded full financial support to pursue a PhD in Food Engineering, focusing on sustainable food processing and protein fractionation technologies.
🏆 Droga Research Grant Award
Received competitive research funding to investigate wheat flour substitution with fava bean and black cumin flours for developing nutritionally enhanced bread.
Thesis Guided (1)
Investigating the effects of teff-sorghum -fenugreek flour blending ratios on quality attributes of injera
Institution: Addis Ababa University
Professional Memberships (6)
VALIDATE NETWORK, S.L.
Country: Spain
Wheat Initiative
Country: Germany
Food and Nutrition Society of Ethiopia (FoNSE)
Country: Ethiopia
Roundtable on Sustainable Biomaterials (RSB)
Country: Switzerland
The Ethiopian Society of Chemical Engineers
Country: Ethiopia
Patents (1)
Native beverage production from by product residue
Yes
Invited Position (1)
Guest editor
Role in Research Journals (2)
Reviewer
IJFS
Reviewer
CFA
Publications (12)
Probiotic organisms are widely acknowledged for their significant health benefits, particularly in supporting gut health, enhancing immune function, and reducing risks associated with chronic diseases...
Background and Objective: In the baking and milling sectors, the rheological qualities of wheat flour and dough are crucial since they determine the flour's quality and processing characteristics. Tem...
A food system encompasses all of the processes and infrastructure involved in ensuring a population's food security, including gathering/catching, growing, harvesting, storing, processing, packaging,...
The public’s hunger for healthy foods has grown considerably during the last few decades. It stimulated the development of unique food products that have positive health effects beyond basic nourishme...
Spices and herbs are utilised in many different cuisines and food items, but they are consumed in small amounts, making them a special market within the food industry. These plants are rich sources of...
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