Desta Dugassa Fufa | Nutritional Science | Best Researcher Award

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Mr Desta Dugassa Fufa | Nutritional Science | Best Researcher Award

Addis Ababa University,  Ethiopia

Desta Dugassa Fufa is a dedicated Ph.D. candidate in Food Science and Nutrition and a Lecturer at Haramaya University, Ethiopia. With a strong passion for advancing knowledge in food science, Desta actively engages in academic and research pursuits, contributing to the field’s growth and development. His research interests include nutritional science, food safety, and innovative approaches to enhancing food quality.

 

Publication Profile

Academic Background:

  • Ph.D. Candidate: Food Science and Nutrition, Addis Ababa University (2021–present)
  • MPH: Public Health (Environmental Health & Water Sanitation Management), Haramaya University (2020)
  • M.Sc.: Food Science and Technology, Haramaya University (2017)
  • B.Sc.: Food Science and Technology, Hawassa University (2011)

Professional Experience:

  • Lecturer: Haramaya University (2017–present)
  • Associate Director: Haramaya Institute of Technology (2018–2020)
  • Coordinator for Postgraduate Studies: Haramaya University (2015–2017)
  • Expertise in ISO, SOP, HACCP, food quality analysis, and environmental risk assessments.
  • Media consultant for nutrition programs on Haramaya FM 104.5.

Research Interests:

  • Food product development and fortification
  • Functional foods and nutraceuticals
  • Food safety, microbiota, and postharvest technology
  • Environmental risk analysis (air and water quality)

Publication Top Note:

  • Inadequate dietary diversity during pregnancy increases the risk of maternal anemia and low birth weight in Africa: A systematic review and meta-analysis
    A. Seid, D. Dugassa Fufa, M. Weldeyohannes, Z. Tadesse, S.L. Fenta, …
    Food Science & Nutrition, 11(7), 3706–3717 (2023)
  • Hygienic practice of complementary food preparation and associated factors among mothers with children aged from 6 to 24 months in rural kebeles of Harari region, Ethiopia
    D.D. Fufa, A. Abhram, K.T. Awgichew Teshome, F. Abera, M.Y. Maleda Tefera, …
    Food Science & Technology, 8, 34–42 (2020)
  • Effect of using plant extracts with coating materials on physicochemical quality of tomato fruit (Solanum lycopersicum L.) stored at ambient temperature
    D.D. Fufa, S. Abera, A. Haile, V. Kumar
    Forte Journal of Agriculture, 1(1), 1–16 (2019)
  • Antenatal care utilization and nutrition counseling are strongly associated with infant and young child feeding knowledge among rural/semi-urban women in Harari region, Eastern Ethiopia
    A.A. Roba, A. Tola, D. Dugassa, M. Tefera, T. Gure, T. Worku, A.T. Ayele, …
    Frontiers in Pediatrics, 10, 1013051 (2022)
  • The use of internet-based smartphone apps consistently improved consumers’ healthy eating behaviors: A systematic review of randomized controlled trials
    F.D.D.B.Z.W. Seid, A.
    Frontiers in Digital Health, 6, 1282570 (2024)
  • Quality and therapeutic aspect of camel milk: A review paper
    D.D. Fufa, A. Haile
    Journal of Current Research in Food Science, 1(1), 37–45 (2020)
  • Hygienic practice of complementary food preparation and associated factors among mothers with children aged from 6 to 24 months in rural kebeles of Harari region, Ethiopia
    A.A. Desta Dugassa Fufa, K.T. Awgichew Teshome, M.T. Fistum Abera
    Food Science and Technology, 8(2), 34–42 (2020)
  • Food safety
    D.D. Fufa
    Health Risks of Food Additives – Recent Developments and Trends in Food (2024)
  • Biological activities of peppermint (Mentha piperita L.) oil
    D.D. Zekeria Yusuf, B. Assefa, M. Desta, S. Mengistu, J. …
    Journal Impact Anti-Infective Agents, 20(4), 6 (2022)
  • Suitability of bio-extracts with coating materials on physicochemical quality of tomato fruits (Solanum lycopersicum L.) stored at ambient temperature
    D.D. Fufa
    Journal of Agricultural Science and Food Technology, 7(3), 347–354 (2021)
  • Participatory gender analysis of sorghum production, processing, and utilization in Eastern Hararghe Zone, Oromia Region, Ethiopia
    A. Bekele, B. Ahmed, D. Tolosa, D. Dugassa, N. Alemu (Year not specified)

 

Kedir Jebo | Food Science | Young Scientist Award

Published on by Agri Scientist

Mr Kedir Jebo | Food Science |  Young Scientist Award

Researcher at  Ethiopian Institute of Agricultural Research, Ethiopia

Kedir Kebero Jebo is a Food Science and Nutrition Researcher at the Ethiopian Institute of Agricultural Research. He holds a Master’s degree in Food Science and Nutrition from Addis Ababa University and a Bachelor’s degree in Food Science and Post-Harvest Technology from Hawassa University. His research focuses on food science and nutrition, including the analysis of microbial, chemical, and anti-nutritional contents of agricultural commodities and animal products.

 

Publication Profile

🎓 Education:

  • MSc in Food Science and Nutrition – Addis Ababa University (2019–2021)
    Thesis: Development and Optimization of Wheat-Sorghum-based Bread Enhanced with Orange Flashed Sweet Potato.
  • BSc in Food Science and Post-Harvest Technology – Hawassa University (2008–2013)
    Thesis: Development of Chips from Cassava and Sensory Characteristics of Sweet Variety Cassava Chips.

đź’Ľ Work Experience:

  1. Researcher (Food Science and Nutrition) – Ethiopian Institute of Agricultural Research (2017–Present)
    • Conducts research on food science, nutrition, and bioactive compounds.
    • Provides community training on nutrition education, food processing, and post-harvest management.
  2. Food Processing Associate – TechnoServe Ethiopia (June–November 2023)
    • Coordinated technical assistance and supported sector-wide training events.
  3. Researcher (Food Technology) – Ethiopian Food, Beverage, and Pharmaceutical Industry Development (2016–2017)
    • Conducted research on food science and performed dietary behavior assessments.
  4. Plant Operator – Selale Dairy Cooperative Union (2014–2016)
    • Operated pasteurized milk processing and supervised production shifts.

🏆 Awards and Recognitions:

  • Certificate of Presentation at Biennial Africa Climate Smart Agriculture Stakeholders Conference (2022).
  • Recognition for participation in “Food Factory 4-Us Sustainable Supply Chain Competition” (2021).
  • Training completion certificates in food safety and thermal processing.

🌟 Skills:

  • Research: Expertise in food formulation, bioactive compounds, and data analysis.
  • Languages: Fluent in Oromo, Amharic, and English; basic Arabic.
  • Digital Tools: Proficient in Microsoft Office, statistical software, and data collection tools.

🌱 Memberships:

  • Food and Nutrition Society of Ethiopia.
  • Ethiopian Crop Science Society.
  • Ethiopian Society of Post-Harvest Management.

Publication Top Note:

  • Formulation and Quality Evaluation of Finger Millet-Based Composite Food Products
    M. Feyera, F. Dasa, K. Kebero, M. Esvaran, P.L. Conway, L. Aifeng
    International Journal of Nutrition and Food Sciences, 10(3), 59-65, 2021.
  • Finger Millet—A Possible Source of Human Nourishment and Health
    K. Dida, K. Kebero
    Advances in Nutrition and Food Science, 8(1), 17-25, 2023.
  • Bio-Fortification of Cereals-Based Bread Using OFSP for Alleviating Vitamin-A Deficiency
    K. Kebero, K. Urga
    Asian Journal of Research in Biochemistry, 11(3-4), 36-44, 2022.
  • Nutritional and Organoleptic Properties of Wheat-Based Snack Foods Incorporated with Common Bean or Cowpea Flours
    K. Kebero, W. Bajo, B. Abdeta
    Tamirat Kore, Semhal Marsha, 2022.
  • Evaluation of Physicochemical and Product-Making Quality of Candidate Tomato Varieties
    K. Kebero, D. Abera, K. Dida, 2020.
  • Developing Tef-Based Biscuits
    K. Kebero, W. Bajo, 2020.
  • Bio-Fortification of Cereals-Based Bread Using Orange-Fleshed Sweet Potato
    K. Kebero, K. Urga, 2023.
  • International Journal of Current Research and Academic Review
    C. Bajji, R.K.R. Kosana, R.M. Kanumuri, M.K.R. Tummuru
    Int. J. Curr. Res. Acad. Rev., 6(5), 50-65, 2018.