Melaku Tafese Awulachew | Chemical Engineering | Best Scholar Award

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Mr. Melaku Tafese Awulachew | Chemical Engineering | Best Scholar Award

Researcher at Ethiopian Institute of Agricultural Research, Ethiopia.

Melaku Tafese Awulachew, a researcher at the Ethiopian Institute of Agricultural Research, holds an M.Sc. in Chemical Engineering with a specialization in Food Engineering and a B.Sc. in Chemical Engineering. He serves as Researcher I in the Food Science and Nutrition Research sector. With expertise in food processing, product development, and optimization, Melaku has contributed significantly to the field. His research interests span food rheology, sensory analysis, bakery products, and the beer industry. Melaku has authored over 50 peer-reviewed articles, published book chapters, and served as a guest editor and reviewer for various journals. He has received numerous honors, including awards for research excellence and contributions to the field. Melaku’s research skills encompass design of experiments, data analysis, and effective communication of research findings. His work underscores a commitment to advancing knowledge in food science and nutrition.

Professional Profiles:

Education:

Melaku Tafese Awulachew is a researcher at the Food Science and Nutrition Research Directorate within the Ethiopian Institute of Agricultural Research in Ethiopia. He holds a Master of Science (M.Sc.) degree in Chemical Engineering with a specialization in Food Engineering, which he obtained from Addis Ababa University in 2023. Prior to that, he completed his Bachelor of Science (B.Sc.) in Chemical Engineering, specializing in Process Engineering, at Adama Science and Technology University in Ethiopia in 2015. Melaku’s expertise lies in various aspects of food science and technology, including food processing, product development, optimization, food rheology, sensory analysis, bakery products, and the beer industry. He has authored numerous peer-reviewed articles, book chapters, and books, and serves as a reviewer and editorial board member for several journals in the field of food research.

Professional Experience:

Melaku Tafese Awulachew has served as a Researcher I at the Food Science and Nutrition Research Directorate within the Ethiopian Institute of Agricultural Research. In this role, he has contributed significantly to interdisciplinary research projects focusing on food processing, product development, and optimization. Additionally, Melaku has held leadership positions within the institute, including heading the Laboratories of Soil Science and Nutrition Research and later leading the Food Science and Nutrition Research sector. His professional experience also includes active involvement as a reviewer, associate editor, and section editor for various journals in the field of food science and technology. Moreover, he has served as a member of the editorial team for five journals, including Food Research International.

Research Interest:

Melaku Tafese Awulachew’s research interests span various aspects of food science and technology. He is particularly passionate about food processing, product development, and optimization. His expertise lies in areas such as food rheology, sensory analysis, bakery products, and the beer industry. Melaku is also interested in exploring innovative techniques for food quality characterization, including the use of rheology techniques such as dynamic rheometer, alveo-consistograph, and rheofermentometer. Additionally, he is keen on conducting research related to the design of experiments and data analysis to enhance food production processes. Overall, Melaku’s research interests revolve around improving food quality, enhancing production efficiency, and advancing techniques in the field of food science and nutrition.

Award and Honors:

Melaku Tafese Awulachew has garnered numerous accolades and distinctions throughout his career in food science and nutrition. His achievements include graduating Cum Laude in General Studies from Harvard College in 1986, during which he received the prestigious Harvard College Scholarship. Subsequently, he was honored with the National Research Service Awards from 1993 to 1995, recognizing his contributions to research by the National Institutes of Health. Additionally, his essay won the Nelson Paul Anderson Essay award in 1994, bestowed by the Pacific Dermatological Association. Notably, he received the Herschel and Diana Zackheim Endowed Chair in Cutaneous Oncology in 1997, highlighting his expertise in the field. Furthermore, he was recognized with the Health Caring Award in 2000 by the William S. Graham Foundation for Melanoma Research. These honors underscore Melaku Tafese Awulachew’s significant contributions to his field and his commitment to excellence in research and scholarship.

Research Skills:

Melaku Tafese Awulachew possesses a diverse range of research skills that have been instrumental in his contributions to the field of food science and nutrition. His expertise includes proficiency in food processing, product development, and optimization techniques. He is skilled in food rheology, sensory analysis, and quality characterization using various analytical methods such as dynamic rheometer, alveo-consistograph, and textural analyzer. Melaku is experienced in conducting design of experiments and data analysis, which has been crucial in his interdisciplinary research projects. Additionally, he has a strong background in conducting literature reviews, manuscript preparation, and publication. His research skills are further enhanced by his ability to lead research teams and effectively communicate research findings through peer-reviewed articles, book chapters, and presentations at conferences. Overall, Melaku Tafese Awulachew’s research skills reflect his dedication to advancing knowledge in food science and nutrition.

Publications:

  1. A Review of anti-nutritional factors in Plant Based Foods
    • Author: MT Awulachew
    • Citations: 13
    • Year: 2022
  2. Teff (Eragrostis Abyssinica) and teff based fermented cereals
    • Author: MT Awulachew
    • Citations: 11
    • Year: 2020
  3. Understanding basics of wheat grain and flour quality
    • Author: MT Awulachew
    • Citations: 11
    • Year: 2020
  4. Fruit jam production
    • Author: M Awulachew
    • Citations: 10
    • Year: 2021
  5. A Review of Food Packaging Materials and Active Packaging System
    • Author: MT Awulachew
    • Citations: 8
    • Year: 2022
  6. The role of wheat in human nutrition and its medicinal value
    • Author: MT Awulachew
    • Citations: 7
    • Year: 2020
  7. Effects of Blended Fertilizer (Nitrogen, Phosphorus, Sulfur and Boron) Rates on Yield, Yield Components and Grain Quality of Crop,(Durum Wheat)
    • Author: MT Awulachew
    • Citations: 7
    • Year: 2019
  8. Food Additives and Food Processing Aids: The Role, Function And Future Research Need of Industrial Food Biotechnology
    • Author: MT Awulachew
    • Citations: 5
    • Year: 2022
  9. Hand Book of Common Ethiopian Traditional Medicinal Plants: Their Parts and Uses for Human and Animal Treatments
    • Author: MT Awulachew
    • Citations: 5
    • Year: 2021
  10. Food product shelf stability overview of sourdough-risen flatbread
    • Author: MT Awulachew
    • Citations: 5
    • Year: 2021