RESEARCH ACTIVITIES

ONGOING RESEARCH ACTIVITIES    

 

Research  Areas

Published Research (Title, Author, Date, other info)

Finished Researches(Unpublished)

Ongoing Research

Leading Research Group

1

 

Food Technology and Engineering

 

Evaluating antioxidant activity and preservative effect of thyme (Thymus Schimberi L.) on some food products. Gebrehana Ashine and Shimelis Admassu, British Journal of applied science and technology, issue 4 (October-Dec.), 2013.

 

 

Effect of thermal processing on the nutrient degradation kinetics of green leafy vegetables

 

Mr. Gebrehana Ashine

2

 

Food Quality and Safety

Autumn honey quality assessment in Danglla Wereda, 2013.

 

 

Mr. Tadele Andargie

 

 The extent of adulteration in selected foods at Bahir Dar

 

Mr. Henock Woldemichael and

Mr. Biresaw Demelash

3

 

Food Science and Technology

Nutritional contents of three edible oyster mushrooms grown on two substrates at Haramaya, Ethiopia, and sensory properties of boiled mushroom and mushroom sauce. H. W. Michael et al., International Journal of Food Science and Technology 2011, 46, 732–738.

 

 

Mr. Henock Woldemichael

4

 

Post harvest Technology

Development and evaluation of low cost evaporative coolers to minimize post harvest losses of tomato around Woreta, 2013.

 

 

Mr. Henock Woldemichael and

 Mr. Biresaw Demelash

5

Obesity studies on urban population in Libya

National research study on the Prevalence of overweight and obesity among  the  adolescents of Libyan population. Principal Research coordinator, Tripoli medical university, Tripoli, Libya, 2008.

 

 

 

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