Temesgen Ersedo | Biological Sciences | Excellence in Research Award

Dr. Temesgen Ersedo | Biological Sciences | Excellence in Research Award

Researcher from Centyral Ethiopia Agricultural Research Institute Food Science Technology Researcher and Jimma University, Ethiopia

Temesgen Laelago Ersedo is a dedicated researcher and academic professional from Ethiopia with a focus on food science and post-harvest technology. Currently serving as an Associate Researcher at the Southern Agricultural Research Institute, based at Worabe Agricultural Research Center, his work primarily revolves around improving food security and alleviating nutritional insecurity in Southern Ethiopia. Temesgen has built a significant career in research and development, particularly in food product innovation, focusing on developing fortified food products and processing technologies to enhance nutrition in vulnerable populations. With a deep commitment to both scientific advancement and community welfare, he has contributed to various successful projects that aim to combat malnutrition through locally sourced agricultural products. His ongoing research is crucial for the agricultural development of the region, as it emphasizes sustainable food production and efficient post-harvest practices. Temesgen’s academic background, combined with his professional experience and commitment to community engagement, makes him a valuable asset to the agricultural research community.

Professional Profile

Education

Temesgen Laelago’s educational background reflects a strong foundation in chemistry and food science. He completed his primary and secondary education in Ethiopia before earning a diploma in chemistry from Hawassa College in 2003. He then pursued his B.Sc. degree in Chemistry from Dilla University, graduating in 2007. Following this, Temesgen further advanced his academic qualifications by completing his M.Sc. in Food Science and Post-harvest Technology at Hawassa University in 2014. His educational journey has provided him with the necessary knowledge to work effectively in food science, particularly in areas related to food processing, preservation, and nutrition. Throughout his studies, he developed a keen interest in the application of scientific principles to solve real-world problems, especially those affecting food security and nutrition in Ethiopia. Temesgen’s educational achievements have laid a solid foundation for his successful career as a researcher and program coordinator in the field of agricultural development.

Professional Experience

Temesgen Laelago has accumulated significant professional experience in education, administration, and research. His career began as a teacher of chemistry in various schools in the Kambata Tembaro Zone, where he worked from 1999 to 2006. This teaching experience allowed him to develop valuable skills in communication and mentorship. Following his teaching role, he transitioned to administrative positions, serving as the director of Sename Primary School and the supervisor at Damboya Preparatory School. In these roles, he demonstrated leadership and management skills, overseeing educational activities and ensuring the smooth functioning of the institutions. From 2016 to 2019, Temesgen held the position of Agricultural Growth Program Coordinator at the Southern Agricultural Research Institute, based at the Worabe Agricultural Research Center. In this role, he led various research and development projects, contributing significantly to the promotion of food security in Southern Ethiopia. Since 2019, he has been working as an Associate Researcher in Food Science and Post-harvest Technology, focusing on food product development and post-harvest management to address local nutritional challenges.

Research Interests

Temesgen Laelago’s research interests lie at the intersection of food science, nutrition, and post-harvest technology. He is particularly focused on improving food security through the development of innovative food products that address nutritional deficiencies in local communities. His work includes exploring the fortification of food products with essential nutrients such as β-carotene, as seen in his research on cookies enriched with orange-fleshed sweet potatoes. Temesgen is also interested in the evaluation of traditional and new food processing techniques, aiming to enhance the nutritional value, shelf life, and safety of food products. He has worked extensively on developing complementary foods for children under two years, with an emphasis on the use of indigenous crops like enset, maize, and chickpea. Furthermore, his research extends to the study of post-harvest losses, food preservation, and the sustainability of food systems in Southern Ethiopia. Through his work, Temesgen strives to create practical solutions to the pressing issue of nutritional insecurity in Ethiopia, particularly in rural areas.

Research Skills

Temesgen Laelago possesses a strong set of research skills, which are vital to his success as a researcher in the field of food science and post-harvest technology. He is proficient in using a range of statistical and analytical tools, including SAS, SPSS, and R-Software, to analyze data and draw meaningful conclusions from his experiments. Temesgen is skilled in conducting both laboratory and field-based research, allowing him to assess the effectiveness of different food products and processing methods in real-world settings. His research experience includes a variety of techniques, such as sensory evaluations, nutritional analysis, and post-harvest loss assessments. Additionally, his ability to coordinate and manage research projects has been crucial to his success in leading teams and overseeing the implementation of various research initiatives. His expertise in writing research papers and publishing in scientific journals further demonstrates his capacity to communicate complex ideas effectively to a broader audience, contributing to the advancement of knowledge in the field of food science and nutrition.

Awards and Honors

Temesgen Laelago has received recognition for his contributions to research and development in Ethiopia. Notably, he was awarded a certificate by the African Women in Agriculture Research and Development in 2019, a testament to his involvement in advancing agricultural research in the region. Additionally, he received a certificate from the Southern Agricultural Research Institute (SARI) for his work in promoting agricultural growth in Southern Ethiopia. These awards highlight Temesgen’s commitment to improving food security and nutrition through research and innovation. His work has also been recognized for its potential impact on the agricultural development of Ethiopia, especially in rural and underserved communities. While these honors reflect his valuable contributions, further recognition in international academic circles could help elevate his work to a broader audience, increasing the global impact of his research. Nevertheless, his accolades serve as a foundation for his ongoing efforts in advancing food science and post-harvest technologies in the region.

Conclusion

Temesgen Laelago is a passionate and dedicated researcher whose work has the potential to make a significant impact on food security and nutrition in Ethiopia. With a strong educational foundation and extensive professional experience, particularly in food science and post-harvest technology, he has contributed to various innovative projects that address local challenges. His research has focused on developing nutritious food products and improving food preservation techniques, which are crucial for addressing the region’s nutritional insecurity. Temesgen’s ability to lead research teams and manage projects, combined with his proficiency in statistical and analytical methods, positions him as a capable and influential researcher. While his work is primarily focused on Southern Ethiopia, there is significant potential for further collaboration and global recognition of his contributions. As he continues to expand his research and engage with the global scientific community, Temesgen Laelago’s work will undoubtedly have a lasting positive impact on food security and public health in Ethiopia and beyond.

Publications Top Notes

  1. Title: Effect of packaging materials and storage durations on nutritional composition and antimicrobial potential of ginger (Zingiber officinale) genotypes from Ethiopia
    Journal: Food Nutrition
    Year: 2025-06
    Contributors: Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn

  2. Title: Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review
    Journal: International Journal of Food Properties
    Year: 2023-09-22
    Contributors: Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn, Janet Adeyinka Adebo, Metekia Tamiru, Tess Astatkie

Eun Hye Cho | Biological Sciences | Best Researcher Award

Ms. Eun Hye Cho | Biological Sciences | Best Researcher Award

Konkuk University , South Korea

Eun Hye Cho is a dedicated Ph.D. candidate at Konkuk University in Seoul, South Korea, specializing in Food Science and Biotechnology. Her research focuses on the improvement and application of whey protein isolate (WPI) and emulsion systems in food and biomedical technologies. With a strong academic background, she is adept in using advanced bioimaging techniques to explore biomaterials, non-soluble materials, and proteins at a molecular level. Eun Hye has earned recognition for her impactful research, receiving multiple Best Presentation and Best Poster awards at prominent international conferences. Her work contributes significantly to advancing both academic knowledge and industrial practices, particularly in food science and biotechnology.

Professional Profile

Education

Eun Hye Cho is currently pursuing a Ph.D. in Food Science and Biotechnology at Konkuk University, with an expected graduation in 2024. She completed her Master of Science in the same field at Konkuk University, achieving an impressive GPA of 4.13/4.3. During her master’s research, she explored the effects of the hot air roasting process on brown rice moisturized by water-spraying methods. Prior to this, she earned her Bachelor’s degree in Food Science and Biotechnology at CHA University, where she graduated with a GPA of 3.953/4.3, laying the foundation for her specialized research in food biomaterials.

Professional Experience

Eun Hye Cho has contributed significantly to research through her role as a Ph.D. candidate at Konkuk University, where she is working under the mentorship of Prof. Mi-jung Choi. She has gained experience in various advanced research techniques, including microscopy and imaging technologies, which are key to her investigations into proteins, non-soluble materials, and emulsion systems. Her professional experience includes presenting at high-profile conferences and collaborating with academic leaders, such as Associate Prof. Hyung-Yong Cho, further enhancing her research capabilities. Through these experiences, Eun Hye has solidified her position as a researcher in food science and biotechnology.

Research Interests

Eun Hye Cho’s research interests focus primarily on biomaterials, non-soluble materials, and emulsion systems, particularly in the context of whey proteins and their potential applications. Her work includes investigating the solubility of whey protein isolate (WPI), developing HIPES emulsions, and exploring double emulsions such as W/O/W emulsions. Additionally, she is interested in bioimaging techniques, including fluorescence microscopy, confocal microscopy, and expansion microscopy (ExM). Her interdisciplinary research approach merges food science and biomedical applications, offering innovative solutions to both industries. Her work is also aligned with broader research in protein hydrolysates and their potential in various applications.

Research Skills

Eun Hye Cho has honed a diverse skill set throughout her research career, particularly in bioimaging techniques. She is proficient in fluorescence microscopy, confocal microscopy, and scanning electron microscopy, which are essential for studying the molecular structures of proteins and emulsions. Her expertise also extends to advanced expansion microscopy (ExM) and correlative microscopy methods, enabling her to visualize complex biological structures. Additionally, Eun Hye is skilled in formulating protein emulsions, utilizing techniques such as whey protein hydrolysate (WPH) and grain powder processing to enhance the solubility and functionality of proteins. These technical skills complement her deep knowledge of food science and biotechnology.

Awards and Honors

Eun Hye Cho’s exceptional contributions to research have earned her numerous awards. She has been recognized with Best Oral Presentation awards at the KoSFoST International Symposium and Annual Meeting and Connecting Academia with Industry towards Cutting-edge Food Technology in 2023 and 2024. Additionally, she has won Best Poster Presentation awards at significant conferences, including the Greenbio Food Tech for Sustainable Coexistence and the International Symposium on Precision Quality Control of Aquatic and Agro Foods. These accolades underscore her ability to present and communicate her research effectively, marking her as an emerging leader in her field.

Conclusion

Eun Hye Cho is a highly promising researcher in the field of food science and biotechnology, with a strong academic foundation, innovative research methodologies, and a growing recognition in her field. Her expertise in whey protein systems and emulsion technologies, combined with her excellence in bioimaging techniques, positions her as a strong contender for the Best Researcher Award. With continued publication efforts and enhanced industry collaboration, she is likely to make even greater contributions to the field in the future.

Publication Top Notes

  1. Title: Effects of the hot air roasting process on brown rice moisturized by water–spraying method
    Authors: EH Cho, J Lee, YW In, HY Cho
    Year: 2024
    Journal: Food Chemistry, 141630
  2. Title : Exploring process parameters according to cooking steps in electric pressure cooker
    Authors : HJ Kim, EH Cho, M Do Kim, YW In, HY Cho
    Year : 2023
    Conference : Academic Conference and Symposium, 143-143
  3. Title: Eating quality characteristics of cooked rice with various process parameters in electric pressure cooker
    Authors: EH Cho, YW In, HJ Kim, MJ Choi, HY Cho
    Year: 2023
    Conference: 학술대회 및 심포지엄, 145-145