Biography

Mr. Melese Temesgen Yirmaga is Ph.D. Student in Food Science and Nutrition from Addis Ababa University, Ethiopia. He has completed his MSc in Food Science and Nutrition from Haramaya University. Mr. Melese is Food Science and Nutrition expert. Previously he served as Chairperson for Departmental Graduate committee and member for Council of Graduate Studies (CGS) and academic committee and promoted the enhancement of the quality and relevance of teaching and research in the college. He also organized different programs such as panel discussions, workshops, lectures and community training on nutrition and food preservation, participated in the presentation session of graduating classes, and participated in academic exhibition. He is professional member of Swedish Nutrition Organization, Sweden, Food Science and Nutrition Association, Ethiopia, Chemical Society of Ethiopia, Biological Society of Ethiopia, and Nutrition Sensitive Agriculture in Ethiopia. He has published 10 research articles in journals contributed as author/co-author.

Area of Interest:

Food Science and Technology

100%

Nutrition

62%

Food Chemistry

90%

Food Product Development

75%

Amino Acids

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Melese, T., R. Negussie and T. Etalem, 2017. Amino acid and fatty acid composition of Ethiopian taro Am. J. Food Sci. Nutr., 1: 1-13.
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Melese, T., R. Negussie and T. Etalem, 2016. Taro flour for development of weaning food in Ethiopia. Int. J. Food Sci. Nutr., 1: 12-23.
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Melese, T., R. Negussie and T. Etalem, 2016. Effect of pre-curding on nutritional and anti-nutritional composition of taro (Colocasia esculenta L.) leaf. Int. J. Food Sci. Nutr., 1: 5-11.
Temesgen, M. and T.S. Workneh, 2015. Effect of osmotic and pickling pretreatments on nutritional quality and acceptance of traditional fermented oyster mushrooms. Int. Inst. Sci. Technol. Educ., 37: 64-73.
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Temesgen, M. and R. Negussie, 2015. Risk of lactose intolerance and dairy food nutrition: A review. Int. Inst. Sci. Technol. Educ., 37: 19-31.
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Temesgen, M. and R. Negussie, 2015. Nutritional potential, health and food security benefits of taro Colocasia esculenta (L.): A review. J. Food Sci. Qual. Manage, .
Temesgen, M. and R. Negussie, 2015. Adverse effect of fat intake on insulin sensitivity and associated isk of non-communicable diseases (NCD): A review. J. Food Sci. Qual. Manage. .
Temesgen, M. and A. Melese, 2015. Food standards, food law and regulation system in ethiopia: A review public policy and administration research. Int. Inst. Sci. Technol. Educ. .
Temesgen, M and Y. Senayit, 2015. Effect of application of stabilizers on gelation and synersis in yoghurt a review. Int. Inst. Sci. Technol. Educ., .
Melese, T., R. Negussie, T. Etalem and L. Rikard, 2015. Effect of pre-gelatinization on nutritive and non-nutritive constituents of taro (Colocasia esculenta L.) corm. J. Nutr. Food Sci. 10.4172/2155-9600.S14-005.
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Temesgen, M.Y., 2013. Improving the indigenous processing of kocho, an ethiopian traditional fermented food. J. Nutr. Food Sci., Vol. 3. 10.4172/2155-9600.1000182.
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Temesgen, M., 2013. Nutritional status of ethiopian weaning and complementary foods: A review. J. Nutr. Food Sci., 10.4172/scientificreports.621.
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Temesgen, M., T.S. Workneh and G. Bultossa, 2011. Effect of tomato cultivars, honey finisher and processing methods on quality of tomato ketchup. Afr. J. Biotechnol., 10: 18516-18527.
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