Sustainable Food Engineering for the Future of Food Systems
Published in Chemistry and Agricultural & Food Science
As a researcher in food engineering and food science, I am interested in research that connects engineering principles with food quality, safety, nutrition, processing, and sustainable food production.
My current research interests include sustainable food processing, food product development, food quality and safety, cereal and legume-based foods, food composition, valorization of agricultural by-products, and innovative processing technologies.
I am particularly interested in interdisciplinary approaches that can help transform agricultural resources into safe, nutritious, high-quality, and value-added food products while improving resource efficiency and sustainability.
I look forward to connecting with researchers working across food engineering, food science, nutrition, agricultural sciences, biotechnology, and related fields.
I am Melaku Tafese Awulachew, a Researcher at the Ethiopian Institute of Agricultural Research (EIAR), Ethiopia, and a PhD student in Chemical Engineering (Food Engineering) at Addis Ababa University.
My expertise spans food engineering, food science and nutrition, food processing, plant proteins, sustainable food systems, food waste valorization, and agricultural product development. My research interests focus on developing innovative, sustainable, and scalable technologies for improving food quality, nutrition, resource efficiency, and value addition.
I am particularly interested in native plant protein production and fractionation, sustainable food processing, biotechnology, food waste reduction and valorization, AI applications in food product development, and food safety.
I actively contribute to scientific research, peer review, academic collaboration, and knowledge sharing, with a strong interest in connecting research with practical solutions for sustainable food and agricultural systems.
