Misgana Banti | Food Science | Best Researcher Award

Mr. Misgana Banti | Food Science | Best Researcher Award

Researcher atĀ  Ethiopian Institute of Agricultural Research, Ethiopia.

Misgana Banti Naguma is a dedicated and accomplished researcher in the field of agricultural science, with a focus on food science and nutrition. His academic background includes a Bachelor of Science (B.Sc.) in Post-harvest Management and a Master of Science (M.Sc.) in Food Science and Technology, both from Jimma University. Misgana’s research experience spans several years, starting from his early career at the Jimma Agricultural Research Center (JARC) to his current position at the Kulumsa Agriculture Research Centre (KARC), where he serves as an Associate Researcher & Researcher I.

Professional Profiles:

Education:

Misgana Banti Naguma obtained a Bachelor of Science (B.Sc.) in Post-harvest Management from Jimma University in 2013. He later earned a Master of Science (M.Sc.) in Food Science and Technology from the same university in 2020.

Research Experience:

Misgana Banti Naguma has a wealth of research experience, starting from his early career at the Jimma Agricultural Research Center (JARC) to his current position at the Kulumsa Agriculture Research Centre (KARC). He began as a Junior Researcher in Food Science and Nutrition at JARC and has since advanced to the role of Associate Researcher & Researcher I at KARC. Throughout his career, Misgana has been actively involved in various research projects related to food science and nutrition. His work has focused on areas such as the influence of growing environment and processing methods on the quality and biochemical composition of green coffee beans, the nutritional importance and antinutritional factors of legumes, and the evaluation of injera making quality of tef and cassava composite flour, among others. Misgana’s research experience highlights his dedication to advancing knowledge in agricultural science and his commitment to addressing important issues in food production and nutrition.

Research Interest:

Misgana Banti Naguma’s research interests are focused on various aspects of agricultural science, with a particular emphasis on post-harvest management and food science and technology. His work aims to improve the understanding of the nutritional composition of food and to develop innovative food processing methods. Misgana’s research also encompasses broader agricultural research topics, reflecting his commitment to addressing key challenges in the field.

Awards:

Misgana Banti Naguma has received several awards and recognitions for his contributions to agricultural science and food research. One notable recognition is the Certificate of Recognition for outstanding academic performance. This award highlights Misgana’s commitment to excellence in his field and acknowledges his dedication to advancing knowledge in agricultural science.

Skills:

Misgana Banti Naguma is equipped with a diverse skill set essential for his work in agricultural science and food research. His proficiency in conducting research in food science, nutrition, and agricultural science is complemented by his strong data analysis skills, allowing him to effectively analyze and interpret research findings. Misgana excels in communicating his research through publications and presentations, demonstrating his ability to convey complex information clearly and concisely. In addition to his research skills, Misgana is a valuable team player, adept at collaborating with colleagues and researchers on various projects. His problem-solving abilities enable him to identify and address challenges in agricultural and food research, contributing to innovative solutions in the field. Misgana’s project management skills are evident in his ability to oversee research projects from inception to completion, ensuring their success.

Publications:

  1. Food adulteration and some methods of detection, review
    • Authors: M Banti
    • Year: 2020
    • Citations: 42
  2. Coffee processing methods, coffee quality and related environmental issues
    • Authors: M Banti, E Abraham
    • Year: 2021
    • Citations: 20
  3. Review on electrical conductivity in food, the case in fruits and vegetables
    • Authors: M Banti
    • Year: 2020
    • Citations: 20
  4. Review on nutritional importance and anti-nutritional factors of legumes
    • Authors: M Banti, W Bajo
    • Year: 2020
    • Citations: 8
  5. Injera making quality evaluation of tef and cassava composite flour
    • Authors: M Banti, T Atlaw, B Agza, G Kanchora, R Jiso, M Tsegaye, A Bisrat
    • Year: 2020
    • Citations: 6
  6. Nutritional and Sensory Quality of Kocho Mixed with Whole Soybean and Okara
    • Authors: T Atlaw, M Banti, W Bajo, B Agza, T Haile
    • Year: 2020
    • Citations: 1
  7. Physicochemical and cup quality of coffee as affected by processing methods and growing locations
    • Authors: M Banti, T Atlaw
    • Year: 2024