Melaku Tafese Awulachew
About
Melaku Tafese Awulachew is a Food Science and Nutrition Researcher at the Kulumsa Agricultural Research Center (KARC), Ethiopian Institute of Agricultural Research (EIAR), Ethiopia. He previously served as Head of the Food Science and Nutrition Research Process at KARC. He holds a B.Sc. in Chemical Engineering (Process Engineering) from Adama Science and Technology University, an M.Sc. in Chemical Engineering (Food Engineering) from Addis Ababa University, and completed advanced training in Food and Pharmaceutical Packaging at the Indian Institute of Packaging, New Delhi, India.
His research focuses on sustainable food processing, food safety, postharvest technology, agricultural value addition, food biotechnology, food packaging, and food and nutrition security. He has extensive experience in developing research proposals and managing the research cycle from project design and laboratory and field experimentation to data analysis, scientific publication, and dissemination. His work includes technology generation, validation, transfer, stakeholder training, and capacity building for researchers, extension professionals, farmers, and food processors. He has authored over 70 peer-reviewed publications and book chapters, serves as a reviewer and editorial board member for international journals, and received the 2023 Droga Research Grant for innovative food processing and value-addition research.
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
Engineer and Researcher
Developed and contributed to research proposals, planned and implemented laboratory and applied research activities, and supported the complete research cycle from project design to publication and dissemination of results. Conducted laboratory analyses, sample preparation, quality assurance, data collection, statistical analysis, and interpretation of research findings. Operated, calibrated, and maintained laboratory equipment while ensuring compliance with laboratory safety and quality management procedures. Prepared technical reports, scientific manuscripts, conference papers, and extension materials. Participated in technology generation, validation, demonstration, and transfer activities in food processing and postharvest technologies. Organized and delivered training and capacity-building programs for researchers, extension personnel, farmers, food processors, students, and other stakeholders. Collaborated with multidisciplinary research teams and partners to promote innovation, improve food quality and safety, and support sustainable agricultural development through effective knowledge sharing and dissemination.
Education
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 (1)
🏆 Droga Research Grant Award
Awarded the Droga Research Grant by Droga Pharma PLC in recognition of a competitive research proposal on developing nutritious and functional composite flour using wheat, faba bean, and black cumin. The grant supported research on value addition, food processing, product development, and improving the nutritional quality and functionality of bakery products.
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 (13)
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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