EDUCATION
|
Degree |
Year of Award |
Awarding Institution |
|
Msc. Food Technology |
2014 |
Bahir Dar Institute of Technology |
|
Bsc. Food Technology and Food Process Engineering |
2012 |
Bahir Dar Institute of Technology |
The Training the staff participated
|
Title of the Training |
Organized by |
Duration (….. to …..) |
Place |
|
Women’s Research capacity building workshop |
Research And Community Service Vice President Office |
June 22-26/2016 |
Bahir Dar |
|
Higher Diploma Professional Teacher Educator certificate |
Bahir Dar University |
|
Bahir Dar |
COURSE TAUGHT
Mechanical Unit Operation, Material and energy balance, Mass transfer unit operation Non alcoholic beverage processing technology
PUBLICATIONS
Helen, W.E and Demewez M.H, 2017. Optimization of cereal-legume blend ratio to enhance the nutritional quality and functional property of complementary food. Ethiopia Journal of Science and Technology. 10:2 [Galley proof]
Hellen Walle (2014). Effects of Percentage of Germinated Cereal on the Quality and Overall Acceptability of Cereal-Legume base complimentary Food. Part of an MSc thesis Presented to the school of Graduate studies of Bahirdar University.
Hellen Walle and Hana Derbew (2012). Effect of temperature and moisture on functional properties of complimentary extrudate from rice and chickpea. BSc thesis Presented at Bahirdar University.
RESEARCH INTERESTS
Food process operations, Improving traditional and small scale food and beverage processing technologies, Food Safety and Quality, Product Design and Development
SKILLS AND ABILITIES
MS office and SPSS
