Mr. Habtamu Fekadu Gemede
Assist. ProfessorWollega University, Ethiopia
Highest Degree
M.Sc. (Hons.) in Food Science, Nutrition from Addis Ababa University, Ethiopia
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Wollega University, Ethiopia
Biography
Mr. Habtamu Fekadu Gemede is currently working as Senior Lecturer and PhD Candidate at Wollega University. He obtained his M.Sc. (Hons.) in Food Science, Nutrition from Addis Ababa University, Ethiopia. His area of interest related to Food Chemistry, Food Analysis, Food Microbiology, Human Nutrition, and Sensory Analysis. His area of expertise includes Food Science, Food Technology, Food Analysis, Food Chemistry, Food Microbiology, Sensory Analysis, Food Formation, and Human Nutrition. He has published 11 articles in journals and 3 books contributed as author/co-author. He is member of Food and Nutrition Society, Ethiopia, International Society for Development and Sustainability, Japan, Reviewer of Science Publishing Groups, Journal of Food and Nutrition Sciences, USA, and Journal of Food Technology and Processing, USA, and Editorial Board Member of International Journal of Medical and Health Sciences Research.
Area of Interest:
Food Science and Technology
100%
Food Nutrition
62%
Food Technology
90%
Food Engineering
75%
Food Chemistry
55%
Research Publications in Numbers
Books
0
0
Chapters
0
0
Articles
0
0
Abstracts
0
0
Selected Publications
- Tolera, G., D. Wirtu and H.F. Gemede, 2014. Prevalence of wasting and associated factors among preschool children in gobu sayo woreda, east wollega, ethiopia. Food Sci. Qual. Manag., 28: 58-65.
Direct Link | - Gemede, H.F., N. Ratta, G.D. Haki, A.Z. Woldegiorgis and F. Beyene, 2014. Nutritional quality and health benefits of okra (Abelmoschus esculentus): a review. Food Sci. Quality Manage., 33: 87-96.
Direct Link | - Gemede, H.F., 2014. Potential health benefits and adverse effects associated with phytate in foods. Food Sci. Qual. Manage., 27: 45-54.
Direct Link | - Gemede, H.F., 2014. Effects of boiling methods on anti-nutritional factors of anchote (Coccinia Abyssinica (lam.) Cogn) tubers grown in Western Ethiopia. Food Sci. Qual. Manage., 27: 39-44.
Direct Link | - Gemede, H.F. and N. Ratta, 2014. Antinutritional factors in plant foods: potential health benefits and adverse effects. Gobal Adv. Res. J. Food Sci. Technol., 3: 103-117.
- Fekadu, H., F. Beyene and G.D. Haki, 2014. Evaluation of bioavailability and sensory preference of processed Anchote (Coccinia Abyssinica) tubers in Eastern Wollega, Ethiopia. J. Food Nutr. Sci., 2: 1-12.
CrossRef | Direct Link | - Fekadu, H., 2014. Nutritional composition, antinutritional factors and effect of boiling on nutritional composition of Anchote (Coccinia Abyssinica) tubers. Food Sci. Qual. Manage., 26: 25-38.
Direct Link | - Adeba, A., S. Garoma, H. Fekadu and W. Garoma, 2014. Prevalence's of undernourishment and it's associated factors of children among 6-59 months age in guto gida district, east wollega zone, oromia, Ethiopia. J. Appl. Sci. Res., 2: 50-72.
Direct Link | - Adeba, A., S. Garoma, H. Fekadu and W. Garoma, 2014. Prevalence of wasting and its associated factors of children among 6-59 months age in guto gida district, oromia regional state, Ethiopia. Food Sci. Qual. Manage., 24: 51-60.
Direct Link | - Fekadu, H., F. Beyene and G. Desse, 2013. Effect of traditional processing methods on nutritional composition and anti-nutritional factors of Anchote (Coccinia abyssinica (Lam.) Cogn) tubers grown in Western Ethiopia. J. Food Process. Technol., 4: 1-8.
CrossRef | Direct Link | - Daba, G., F. Beyene, W. Garoma and H. Fekadu, 2013. Assessment of nutritional practices of pregnant mothers on maternal nutrition and associated factors in guto gida woreda, east wollega zone, Ethiopia. Sci. Technol. Arts Res. J., 2: 105-113.
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