Melaku Tafese Awulachew

Researcher of Food Processing Technology

Ethiopian Institute of Agricultural Research, Ethiopia

VALIDATE Role:

Network Affiliate

Research Keywords:

Food Processing & Nutrition, Complementary Foods, Legume-Cereal Blends, Crop Molecular Studies, Marker-Assisted Selection/GWAS, Postharvest Technology, Functional Foods & Bioengineering, Nutritional Analysis

Biography:

I am a multidisciplinary researcher with a Master’s degree in Chemical Engineering (Food Engineering) and extensive experience in food processing, nutrition, and bioengineering. My work focuses on developing nutrient-dense complementary foods, optimizing legume-cereal blends, and improving crop nutritional quality through molecular and postharvest studies. I have led and contributed to multiple national and institutional research projects, combining laboratory experimentation, sensory evaluation, and process optimization to enhance food security and public health outcomes.

My main research interests lie at the intersection of food systems, crop molecular studies, and functional food development. I am particularly interested in applying molecular tools such as marker-assisted selection and genome-wide association studies to improve crop resilience and nutritional quality, while integrating these findings into interdisciplinary projects that support sustainable health and nutrition interventions. I aim to contribute to collaborative research networks like VALIDATE to share knowledge, build capacity, and advance solutions for complex health and nutrition challenges.

Related Websites:

Key Publications:

Melaku Tafese Awulachew (2025). Effect of Partial Replacement of Wheat with Fava Bean and Black Cumin Flours on Nutritional Properties and Sensory Attributes of Bread. Eng. Proc., 87, 8. DOI: 10.3390/engproc2025087008
Neima Demssis Jemal & Melaku Tafese Awulachew (2025). Impact of Wheat Tempering Conditions on Flour Particle Size and Thermo-Mechanical Properties. Asian J. Biol. Sci., 18, 669–678.
Melaku Tafese Awulachew (2024). Engineering Principles and Business Model Innovation in Food Systems to Achieve Sustainable Development Goals. Asian Sci. Bull., 2(3), 229–241.
Melaku Tafese Awulachew & Abraha Gebregewergis Weldehawaria (2024). Food Security and Safety in Light of Global Megatrends: A Review. Asian J. Biol. Sci., 17(4), 666–677.
Melaku Tafese Awulachew, Shimelis Shumi Raya & Kumsa Delessa Kuffi (2023). Effect of Teff-Sorghum-Fenugreek Flour Blending Ratios on Nutritional and Sensory Quality of Injera. Journal of Agroalimentary Process and Technology, 29(4), 319–332.
Melaku Tafese Awulachew (2021). Preservation: Current Food Preservation Technologies. Academia Journal of Agricultural Research, 9(9), 019–022. DOI: 10.15413/ajar.2021.0119
Melaku Tafese Awulachew (2024). Bread deterioration and a way to use healthful methods. CyTA - Journal of Food, 22:1, 2424848. DOI: 10.1080/19476337.2024.2424848
Melaku Tafese Awulachew (2024). The Possible Use of Herbs and Spices in Food Processing and Safety. In Herbs and Spices – New Perspectives in Human Health and Food Industry, IntechOpen. DOI: 10.5772/intechopen.1004028
Melaku Tafese Awulachew (2024). Functional Ingredients, Health Claims, Food Intolerance, and Allergy. In Functional Food – Upgrading Natural and Synthetic Sources, IntechOpen. DOI: 10.5772/intechopen.114157
Melaku Tafese Awulachew (2022). Pharmacological, Biopesticide, and Post-Harvest Loss Management of Jimsonweed (Datura stramonium). In Medicinal Plants, IntechOpen. DOI: 10.5772/intechopen.102789