staff

Lecturer


Agimassie Agazie Abera


Email: agimas23@gmail.com or agimassiea@bdu.edu.et

EDUCATION

Degree

Year of Award

Awarding Institution

Higher Diploma

23 March 2016

Bahir Dar University

MSc in Food Science and Technology

22 January  2011

Haromaya University

BSc in Food Science and Postharvest Technology

12 July 2006

Debub University (Hawassa University)

 

 

 

 

 

 

 

 

 

TRAINING 

The Training the Staff Participated:

Title of the Training

Organized by

Duration (….to….)

Place

Molecular biology Laboratory Techniques Hands-on Short Courses

University of Gondar in collaboration with University of Calgary

July 17-25, 2015

Gondar

Nutrition Technical Update courses

Jhpiego Ethiopia

Feb 23-27, 2015

Bahir Dar

A Hands-on Molecular Biology Assays Course

Bahir Dar University in collaboration with University of Calgary

 

July 21-25, 2014

Bahir Dar

Mushroom Spawn Production, Utilization, Post-harvest Handling, and Marketing"

Bahir Dar University

Nov 17-18, 2014

Bahir Dar

Mushroom Production, Utilization, Postharvest

Handling and Marketing

Bahir Dar University

Nov 15-16, 2014

Bahir Dar

Research Methods and Statically Data Analysis Using –R

Bahir Dar Institute of Technology

July 01-08, 2015

Bahir Dar

Research Methods and Statistical Data Analysis Using SAS

Bahir Dar Institute of Technology

June 30-July 5, 1014

Bahir Dar

Scientific Research Methods and Statistical Analysis Tools Using SPSS 20

Bahir Dar Institute of Technology

Feb 18-25, 2013

Bahir Dar

AWARDS AND HONORS

1. Higher Diploma 23 March 2016 Bahir Dar University

2. MSc  22 January 2011, Haromaya University

3. BSc 12 July 2006 Debub University

 COURSES TAUGHT

Food Biotechnology; Beverage processing Technology; Malting & alcoholic Fermentation; Research & Development Techniques; Food Microbiology; Food processing & preservation; principle and practice of human nutrition and food science (at Bahir Dar University)and   Cereal processing Technology; Introduction to food industry;  Crop drying, storage and handling system;  Dairy Products Technology; Food Hygiene & Environmental sanitation(at Hawassa University)

MEMBERSHIP OF PROFESSIONAL SOCIETIES

1. Member of Food Science and Technology

2. Member of Biodiversity Conservation and Ecotourism Development

3. Menber of Biotechnology

PUBLICATIONS

Asmare` Amuamuta, Zewdie 1 1 Mekonnen and 2Agimassie Agazie (2014). Extraction and Analysis of Oil/Fat and Fatty Acids Content from Different Indigenous Fish of Lake Tana Source, Northwest Ethiopia World Journal of Fish and Marine Sciences 6 (5): 417-423

 Thesis

Physical and Chemical Malt Quality Traits of Six Elite Malt Barley Varieties Grown at Bekoji and Kofele, Arsi, Ethiopia”

Completed Research

1. Effect of levels of stabilizer and juice type on the quality of set yoghurt produced from “Fogera” and “Cross breed”, West Gojam, Ethiopia (PI)

2. Effect of Sorghum varieties and malting conditions on the quality of malt and finished beer (PI)

3. Effect of natural preservatives on the microbial and sensory quality of Injera (Co-PI)

4. The effect of finger millet varieties on the quality of malt (PI)

Nearly Completed  researches

1. Genetic Diversity of Ethiopian Wild Edible Mushrooms as Revealed by ISSR Markers and Characterizing their Nutritional Value (PI)

2. Characterization, Analysis and Management of Solid and Liquid Waste in Selected Areas of Amhara Region, Ethiopia (PI)

3. Isolation and Characterization of native probiotic and other potential microorganisms from dairy products in  Ethiopia (Co-PI)

Proposals

1. Nutritional Composition, Physicochemical and Functional Properties of newly introduced Rice Varieties Grown in Fogera, Pawi and Mychebre, Ethiopia

2. Production of industrial enzymes using lignocellulotic food wastes as base substrate

3. Analyzing the Effects of locally Available agricultural residues on Growth, Yield and Nutritional Contents of Oyster (Pleurotus ostreatus) and Shiitake (Lentinula edodes) Mushrooms in Ethiopia

4. Effect of newly introduced barley Varieties  and Growing Locations on the Quality of Barley Malt

RESEARCH INTERESTS

My research interest is intended: 1st to biotechnological techniques to produce important enzymes for food industry application and food industry waste treatments through manipulation of genetically engineered microbes for particular purpose particularly enzymes responsible for degradation of lignocellulostic food materials and its wastes. Study on screening, isolation, cloning and manufacturing of commercial quantities of Yeasts (brewery yeast, winery yeast and baker’s yeast) are really my passion. 2nd on characterization, optimization and modeling of different food materials and food processes based on the need and requirements of the stockholders particularly on malting of different cereals and other potential starch based materials for full or partials substitute of its industrial counterpart and on brewing potentials of different local materials so as to reduce the hard currency expenditure of the country.  3rd Investigation on challenges and opportunities of the dairy technologies in Amhara region is also my interest. Nutrition matters everything. Thus studies on nutritional, nutraceutical and pharmaceutical properties of different plant, animal and microbial based commodities are my common practice as long as I am academician in the field of Biotechnology, Food Science and Technology, Food Engineering and Post harvest Technology. Finally I am grateful if I will engaged on mushroom cultivation and production using different agricultural substrates for high yield and better nutritional and medicinal interests particularly on wild edible Ethiopian mushrooms (Including genetic diversity, morphology, nutritional profile, medicinal advantage and other products derived from this indigenous mushroom species).

 SKILLS AND ABILITIES

 I have skills on Characterization of different agricultural commodities; optimization of different food and beverage raw materials and processes. Development of products;  screening, isolation, coning and manufacturing of microbes used for enzyme production, winery yeast production, brewery yeast production, baker’s yeast production, organic acid production, amino acid production, vitamin  production and other related food applications (colorants, flavoring agents).  I have plenty of experience on molecular techniques using PCR and ELISA.  

Office: , Food process lab I or Biotechnology Research Institute Wisdom tower, office No. 404
CV: PDF icon Agimassie Agazie.pdf

Helen Walle Endalew


Email: hellenwalle@yahoo.com / helenbdu@gmail.com

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 

Office: Agri building no.106
CV: PDF icon Helen Walle Profile.pdf

Senait Aklog Tesfaw


Email: Senaitaklog16@gmail.com

Education

Academic background

Institute

Title of qualification

Year

BSc.

University of  Gondar

Applied Chemistry

2011- 2013

MSc.

Bahir Dar University

Analytical chemistry

2015- 2016

Work experience:-

Professional back ground

Employer

Year

 Senior Technical Assistance

Bahir Dar University

Feb. 2016 - Oct. 2016

 

Radiation safety officer

Ethiopian Radiation Protection Authority,  Addis Abeba

Nov.  2013  –   Sep. 2014

 

 Publications: -

Currently I have one publication entitled“Electrochemical Determination of Caffeine Content in Ethiopian Coffee Samples Using Lignin Modified Glassy Carbon Electrode” You can use the following site to access.  (https://doi.org/10.1155/2017/3979068)


Presentations: -

Electrochemical Determination of Caffeine Content in Ethiopian Coffee Samples Using Lignin Modified Glassy Carbon Electrode.

Field of interest or engagement:-

üEnvironmental safety projects

üQuality assurance projects

üWaste treatment and disposal projects. 

Office: Agri building no.108
CV: PDF icon Senait Aklog CV.pdf

Hana Derbew Gedif


Email: hanade06@gmail.com

EDUCATION

Degree

Year of Award

Awarding Institution

Bsc in Food technology and food process Engineering

June 2012

Bahir Dar institute of technology

Msc in Food technology

October 2014

Bahir Dar institute of technology

 

 

 

The Training the staff participated

Title of the Training

Organized by

Duration (….. to …..)

Place

Higher Diploma Professional Teacher Educator certificate

Bahir Dar university

March 23/2016

Bahir Dar university

Women’s Research capacity building workshop,

Research and community service vice president office

June22- 26,2016

Bahir Dar university

 COURSE TAUGHT

Food product design and development, Consumer behavior and commination , Wine and distilled beverages processing technology, Food process design and Starch technology

PUBLICATIONS

a)     

Thesis

Hana Derbew and Hellen Walle (2012). Effect of temperature and moisture on functional properties of complimentary extrudate from rice and chickpea. BSc thesis Presented at Bahirdar University.

b)     

Published abstracts

Hana, D.G and Demewez M.H, 2017. Nutritional Quality and Functional Property of Sorghum as Affected by Fermentation Durations: The Case of Girana and Misker Cultivars. STAR journal 6:1 [galley proof]

Hana, D.G and Demewez M.H, 2017. Effect of germination duration on nutritional and functional properties of sorghum (Sorghum bicolor): The case Giranaand Miskr Varieties. Ethiopia Science and technology [forthcoming]

RESEARCH INTERESTS

food product design and development, food safety and quality and improving traditional and small scale food and beverage technology

SKILLS AND ABILITIES

MS Office and SPSS Software

Office: Agri building no.106
CV: PDF icon hana Derbew CV.pdf

Tesfaye Alamirew Dessie


Email: jaliniezeco@hotmail.com

EDUCATION

Degree

Year of Award

Awarding Institution

Bachelor of science in Chemical engineering

2012

Bahir Dar Institute of Technology

Master of Science in Process Engineering

2015

Bahir Dar Institute of technology

COURSE TAUGHT

1.    Chemical process Modeling and control

2.    Computer Aided process design and Optimization

3.    Numerical methods

4.    Project Design and Experimental Analysis

5.    Indigenous Process Technology

MEMBERSHIP OF PROFESSIONAL SOCIETIES

1.Ethiopian Chemical Society

PUBLICATIONS

a)    Referees (i.e., peer-reviewed) papers

Electrical Engineering and Informatics Journal, Comparison of PID and MPC controllers for milk Pasteurization Process

RESEARCH INTERESTS

1.    In the field of Bio-Technology: the use of new micro organisms for industrial process, Genetic modification of industrial micro organisms and others

2.    In the field of Energy: Developing new ways of modeling and simulation for the utilization of biomass gasification Technologies for Rural communities.

3.     In the field of Process Instrumentation and control: Modeling and the use of MPC controller, Adaptive Controller, fuzzy logic and programmable logic controller for different chemical processes.

SKILLS AND ABILITIES

I have the following Skills

1. Fault Detection and diagnoses for Laboratory as well as Industrial Equipments

2. Specification, Installation and Commissioning of  instrumentation equipments and other laboratory equipments

3. Calibration of Laboratory equipments and other maintenance skills.

Office: Process Control Lab/bldg 156
CV: PDF icon tesfaye alamirew.pdf

ALI SEID ALI


Email: aliseid99@gmail.com

EDUCATION

Degree

Year of Award

Awarding Institution

M.Sc in Chemical Engineering (Process Engineering)

2016

BDU

B.Sc in Chemical Engineering

2010

BDU

TRAINING

Title of the Training

Organized by

Duration

Place

Development and implementation of quality management system

Metahara Sugar Factory

 

Metahara

GC

BiT

 

Research grade lab

HPLC

BiT

 

Research grade lab

Four variable controllers

FCFE

October 05-10/2016

Control lab

Reactors

FCFE

December 15-17/1016

Reaction lab

COURSE TAUGHT

Engineering Materials

Chemical Plant Engineering

Numerical Methods

 Plant Design and Economics

Fundamentals to chemical Engineering 

PUBLICATIONS

I have one poster presentation on investigation and design of optimum energy utilization system for sugar factory: case study for Metahara sugar factory.

RESEARCH INTERESTS

I am interested to do researches in modeling, simulation and design of different chemical process plants.

SKILLS AND ABILITIES

I am familiar with Microsoft office like MS word, excel, publisher…

I thought courses and have special interest in MATLAB Software

I do my M.Sc. Thesis and have good knowledge in Aspin Software.

Office: BiT Main Building office no. 14.)
CV: PDF icon Ali Seid Ali.pdf

GEBREHANA ASHINE HAILEMARIAM


Email: gebrehana2000@gmail.com

EDUCATION

Degree

Year of Award

Awarding Institution

Higher diploma as a Certified Professional Teacher Educator

2014

Bahir Dar University, Faculty of Education & Behavioral Science

MSc in Chemical Engineering (Food Engineering)

2012

Addis Ababa Unversity (AAiT)

BSc in Food & Biochemical Engineering

2008

Bahir Dar University, Engineering Faculty

TRAINING

Title of the Training

Organized by

Duration (….. to …..)

Place

Higher Diploma Program (HDP)

BDU, Faculty of Education & Behavioral Science

October –June, 2006 E.C

Bahir Dar

Good Manufacturing Practice (GMP) in Dairy

Technoserve and USAID

25-27 April, 2016

Bahir Dar

Food Quality and Safety

BDUEF, GTZ-ecbp

July 25-26, 2008

Bahir Dar

The Training the staff participated

Title of the Training

Organized by

Duration (….. to …..)

Place

Research Methods and Statistical Data Analysis

BiT

30 June-5 July , 2014

Bahir Dar

Transformational Leadership and Ethics in Higher Education Leadership

BiT

24-30 August, 2015

Dangilla

Entrepreneurship Training

BDU-BiT, FeMSEDA and UNDP

April 18-23,  2016

Bahir Dar

AWARDS AND HONORS

1. Research and Community Service performance recognition award in 2007 E.C. by Bahir Dar Institute of Technology (BiT)

2. Recognition award for 3rd National University-Industry Linkage workshop Coordination in December,2015 by Bahir Dar Institute of Technology (BiT)

3. Recognition award for University-Industry Linkage workshop Coordinator in June 17,2015 by Bahir Dar Institute of Technology (BiT)

4. Acknowledgement letter for Food Technology & Process Engineering Curriculum revision, in 2014 by School of Chemical and Food Engineering.

5. Certification of internship in “Taste of Amhara” project (21/04/2008 -20/10/2008) by gtz/MoCB/ecbp

COURSE TAUGHT

Name of Course taught

Academic Year (E.C.)

Fruits and vegetable processing Technology

2001

Workshop Practice

2001

Food Machinery and Equipment Design

2001

Bioprocess and Bio-separation Technology

2005, 2006, 2007, 2008,2009

Sugar Processing Technology

2005, 2006

Food plant design and safety

2006, 2008

Applied Thermodynamics

2006, 2007

Bachelor Seminar

2006

Fundamentals of  Reaction kinetics  and Reactor Design

2008

Mass Transfer Unit operations

2009

Project advising

  2005, 2006, 2007, 2008,2009

Final Year Project Advising

2005, 2006, 2007, 2008,2009

PUBLICATIONS

a)     

Book

Gebrehana A. Hailemariam and Shimelis A. Emire (2014). Antioxidant Activity and Preservative Effect of Thyme (Thymus Schimperi R.) evaluated on some food products. Lambert publishing, Germany.

 Published articles

1. TadeleAndargie and Gebrehana Ashine (2016). Quality evaluation of autumn harvested honey in DangillaWoreda, Ethiopia. Journal of food chemistry & nutrition, 4(1), 01-06. www.escijournal.net

2. Gebrehana Ashine and TadeleAndargie (2015).  Mathematical Modelling of Thermal Degradation Kinetics of Ascorbic Acid in Brassica Carinata. Journal of Science, Technology and Arts Research, 4(1), 115-119. www.starjournal.org

3. Gebrehana A. Hailemariam and Shimelis A. Emire (2013). Antioxidant Activity and Preservative Effect of Thyme (Thymus Schimperi R.). British Journal of Applied Science and Technology, 3(4): 1311-1326. SCIENCEDOMAIN international, www.sciencedomain.org

RESEARCH INTERESTS

·  Post harvest loss reduction, value addition

·  Extraction of phytochemicals, developing active Packaging materials

·   Up-grading indigenous food processing technologies

·   Product development (functional foods and Nutraceuticals)

·   Emerging food processing technology

·   Bio-processing of foods and beverages

·  Process integration

SKILLS AND ABILITIES

·  Teaching and  Research conducting skill

·  Management skill

·  Project coordinating skill

·  Skill to use experimental data analysisstatistical software like Design expert, JMPIN and SAS.

· Skill to use process design software; Aspen Plus and Superpro Designer

Office: Computer Building,SCFE-42
CV: PDF icon Gebrehana Ashine Profile.pdf

Mekonen Tekliye Cherinet


Email: mekutekli@gmail.com/mekonentekliye@yahoo.com

EDUCATION

Degree

Year of Award

Awarding Institution

BSc

July 02/2013

Bahir Dar  Institute of Technology(BiT)- BDU

MSc

October 21/2016

Bahir Dar  Institute of Technology(BiT)- BDU

 

 

 

 

 

 

 

 

TRAINING

The Training Delivered by the staff:

Title of the Training

Organized by

Duration (….to….)

Place

Good Manufacturing Practices in Dairy

USAID

April,  25th  -27 th, 2016

Rahnile Hotel, Bahir Dar –Ethiopian

Milk Quality Control & Processing

Ministry of Industry  Ethiopian Meat And Dairy Industry Development Institute

31/08/2015-04/09/2015

Ministry of Industry  Ethiopian Meat And Dairy Industry Development Institute

The Training the Staff Participated:

Title of the Training

Organized by

Duration (….to….)

Place

Entrepreneurship workshop

Entrepreneurship Development Center

April,  18th -23rd , 2016

Bahir Dar  Institute of Technology(BiT)- BDU

Higher Diploma as a Certified Professional Teacher Educator

Bahir Dar  Institute of Technology(BiT)- BDU

One year

Bahir Dar  Institute of Technology(BiT)- BDU

COURSES TAUGHT

Food Chemistry, Principles of Food Technology, Sugar, Honey & Confectionary Processing Technology, Food Quality Control Lab, Food Analysis and Quality Control.

MEMBERSHIP OF PROFESSIONAL SOCIETIES

 Food Technology & Process engineering Students & Graduate Association.

PUBLICATIONS

Mekonen Tekliye, et al. Effect of Storage Duration on Physico-Chemical and Microbiological Quality of Fruit Served in Bahir Dar City, North-West Ethiopia. A. J. Chem. Pharm, Res., 2016, 4(1): 55-60.

Mekonen Tekliye, et al.Physico-Chemical and Microbiological Safety of Fruit Juices Served in Bahir Dar City, Northwest Ethiopia. Online International Interdisciplinary Research Journal, 2016, 4(1): 29-35.

RESEARCH INTERESTS

Traceability' processes all along the production chain, Ensuring quality and safety of organic food along the processing chain, Post harvest handling and food preservation, Quality standards and food management systems.

SKILLS AND ABILITIES

Good command of Microsoft Office tools (Ms Word, Ms Excel, Ms Power point) and Statistical software packages such as SPSS & Mat lab which I have gained from courses and through personal practice. Acquired good knowledge of using internet through practice.

Office: BLD 1, Chemical & Food Engineering Faculty, Office No. 013
CV: PDF icon mekonin tekliye.pdf

Tsegahun Mekonnen Zewdie


Email: tsegmek@yahoo.com or tsegmek@gmail.com

EDUCATION

Degree

Year of Award

Awarding Institution

Master of Science in Food Engineering

              2013

Salerno university, Italy

Bachelor of Science in Chemical engineering

              2009

Bahir Dar University, Ethiopia

Advanced Diploma In Industrial chemistry

              2004

Bahir Dar University, Ethiopia

Diploma In General Agriculture

              1996

Jimma Collage of Agriculture,Ethiopia

TRAINING

Title of the Training

Organized by

Duration (….. to …..)

Place

International research and development training on Postharvest Physiology, Pathology and Handling of fresh commodities(Fruits and Vegetables)

Minister of Agriculture and Rural Development, Volcanic Research Centre, MASHAV, ISRAEL

Feb 05 – 24, 2017

ISRAEL

Industrial resource management and cleaner production

 

UNESCO –IHE ,Institute for water education, Delft , Netherlands

Feb 07 – 29 , 2015

 

Netherlands

AWARDS AND HONORS

1.The Italian Government awards scholarships ,Italy, 2011

2. Research grant award  to study the safety of packaging materials in contact  with meat, Salerno University,2013

3. Netherlands Organization for International Cooperation In Higher Education award scholarship, Netherlands  , 2015

4. Professional Training award Ministry of Foreign Affairs Israel`s Agency for International Development Cooperation (MASHAV) ,2017

COURSE TAUGHT

Food Biochemistry, Food and Beverage engineering, Food plant Design, Food Plant Sanitation and Waste treatment engineering, Food packaging Technology, Material science, Process control and instrumentation. Mass Transfer unit operation and Fortification & Formulation of Food Products

MEMBERSHIP OF PROFESSIONAL SOCIETIES

1. Shalom Club member ,Israel

PUBLICATIONS

Research Article: Migration Phenomena Analysis of Virgin PET /Recycled PET Multlayers Films, 14 Dec 2016, Journal of Annual food processing and preservation, J science Medical Central

RESEARCH INTERESTS

Advanced and New  food Processing and preservation, Packaging Technology, Chemical Migration Modeling on food contact materials , New Food Product design and Development and Food quality and safety , Bio ethanol production from whey, Post harvest technology and Developing sustainable Food value chain.

SKILLS AND ABILITIES

I am well experienced in all practical as well as theoretical Food/chemical engineering and packaging technology. I have excellent analytical skills and ability to produce impressive results in a wide variety of areas. 

Office: BLDG-20/Office No 150
CV: PDF icon tsegahun Mekonnin CV.pdf

Associate Professor


Neela Satheesh(PhD)


Email: neela.micro2005@gmail.com

Papers Published

1. Neela Satheesh and N.B.L. Prasad, Induced fermentative production of virgin coconut oil, Asian Journal of Food Agro-Industries. 2012, 5(05), 355-363

2. B. Chandra sekhar Rao, Neela Satheesh, N. Devanna, D. Muralidhara Rao, Effects of Ionizing Radiation (γ-Radiation) on Super Coiled Plasmid DNA Interactions with Zn (II), Ni (II), Co (II), International Journal of Pharmacy and Biological Sciences, 2012, 2(2), 173-177

3. Neela Satheesh and N B L Prasad, Production of Virgin Coconut Oil from Dry and Wet Methods of Induced Fermentation and its Characterization, Journal of lipid science and technology, Journal of Lipid science and Technology, 44(2), 2012,47-53

4. Neela Satheesh and NBL Prasad “Optimization of Parameters for Fermentative Production of Virgin Coconut Oil by Lactobacillus fermentum NDRI 141”, Journal of Food Science and Engineering, 2012 (2), 44-50.

5. Neela Satheesh, NBL. Prasad optimization of parameters for fermentative production of Virgin Coconut Oil by Lactobacillus Sp. Annals Food Science of Technology, 14(2), 2013, 312-317.

6. Neela Satheesh, NBL Prasad, Production of Fermented Coconut water Beverages, Asian Journal of Food and Agro industries, 2013, 6 (05), 281-289.

7. Neela Satheesh, NBL Prasad, Production of Virgin Coconut Oil by Different Wet Methods and Determination of Quality Parameters, Annals of food science and Technology, 2014, 15(1), 10-19.

8. Neela Satheesh, NBL Prasad, Production of virgin coconut oil by induced fermentation with Lactobacillus plantarum NDRI strain 184, Croatian Journal of Food Technology Biotechnology and Nutrition, 2014, 9 (1-2) 37-42

9. Neela Satheesh, A review on production and potential applications of virgin coconut oil, Annals of food science and technology, 2015, 16, (1), 115-126.

10. Esa Abiso, Neela Satheesh and Addisalem Hailu, Effect of storage methods and ripening stages on postharvest quality of tomato (Lycopersicum esculentum L.) cv. Chali, Annals of food science and technology, 2015, 16, (1), 127-137.

11. Gerefa Sefu Edo, Neela Satheesh and Gezehagn Berecha, Antifungal activity of Ginger, Cinnamon leaf essential oils on Mango Anthracnose disease causing fungi (C.gloeosporioides), Carpathian Journal of Food Science and Technology, 2015, 7(2), 26-34.

12. Neela Satheesh, Review on Distribution, Nutritional and Medicinal Values of Casimiroa edulus Llave- An Underutilized Fruit in Ethiopia, American-Eurasian J. Agric. & Environ. Sci., 2015, 15 (8): 1574-1583

13. Gerefa Sefu Edo, Neela Satheesh and Gezehagn Berecha,, Effect of Essential Oils Treatment on Anthracnose (C.gloeosporioides) Disease Development, Quality And Shelf Life of Mango (Mangifera Indica L) American-Eurasian J. Agric. & Environ. Sci., 15 (11): 2160-2169, 2015.

14. Kumera Neme and Neela Satheesh, Review on Pesticide Residue in Plant Food Products: Health Impacts and Mechanisms to Reduce the Residue Levels in Food, Archives of Applied Science Research, 2016, 8 (3):55-60

15. Mekasha Temeche, Neela Satheesh, Kumela Dibaba, Food Safety Knowledge, Practice and Attitude of Food Handlers in Traditional Hotels of Jimma Town, Southern Ethiopia, communicated to Annals of food science and technology, 2016, 17 (2): 507-5017

16. Belay Haile and Neela Satheesh Review on 3-Chloro-1, 2-propanediol: A chloropropanol formed during food processing, Der Pharma Chemica, 2017, 9(7):84-90.

17. Mawardi Yusuf, Ali Mohammed, Neela Satheesh, Assessment of Effect of Drying Temperature and Time on Nutritional Quality of Cochoro Variety Tomato (Lycopersicon esculentum L.), Annals of food science and technology, 2017, 18(2),145-152.

18. Mawardi Yusuf, Ali Mohammed, Neela Satheesh, Effect of duration and temperature of oven drying on physical and sensory properties of dried cochoro variety tomato (lycopersicon esculentum L.) accepted to Acta Universitatis Cibiniensis, Series E : Food Technology (AUCFT), 2017, 21(1), 41-50.

19. Genenu Alwmu, Adamu Zegeye, Neela Satheesh, Effect of mushroom flour on proximate composition and dough rheological properties of whole wheat flour bread, Annals of food science and Technology, 2007, 18(3) 413-423.

20. Kumela Dibaba, Lelise Tilahun, Neela Satheesh, Melkayo Geremu, Acrylamide occurrence in Keribo: Ethiopian traditional fermented beverage. Food Control, (2018), 77-82

21. Hawa Ahmed, Neela Satheesh, Kumela Dibaba, Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours, accepted in International Food research Journal.

22. Hawa Ahmed, Neela Satheesh, Kumela Dibaba, Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours communicated to Croatian Journal of Food science and Technology

23. Rahel Getu, Yetenayet Bekele, Neela Satheesh, Effect of Concentration of Soymilk, Mango Nectar, Sucrose Solution on physic-chemical and sensory acceptability of blended beverage. Accepted to Acta Scientiarum Polonorum Technologia Alimentaria-Food technology.

24. Kiros Mezgebo, Tefera Belachew, Neela Satheesh, Optimization of Red Teff Flour, Malted Soybean Flour and Papaya Fruit Powder ratios for Nutritional, Anti-nutrition evaluation and Sensory Acceptability of Porridge communicated to Food science and Nutrition.

Presentations:

1. International:

1. N. Satheesh and NBL Prasad “Processing of Virgin Coconut Oil” in 3rd International Congress on Bioprocesses in Food Industries, 2008 & 5th Convention of The Biotech Research Society of India, held at Osmania University, Hyderabad, India on 6th to 8th Nov., 2008.

2. N. Satheesh and NBL Prasad “production of virgin coconut oil by dry & wet methods (induced fermentation) and it’s characterization”, in 66th Annual Convention of OTAI and International Seminar on “Innovations in Oils, Fats & Allied Products towards Sustainability” &Lipids Expo 2011 held on Nov. 18th and 19th , 2011 at India institute of Chemical Technology (IICT), Hyderabad.

3. N. Satheesh and NBL Prasad “Optimization of parameters for fermentative production of Virgin Coconut Oil (VCO) by Lactobacillus species”, in Swedish South Asian Network on Fermented Foods, the 5th International Conference on Fermented Food, Health Status and Social and Well- being: Challenges and Opportunities held at CFTRI (Central Food Technological research Institute), Mysore on 16th and 17th, Dec 2011.

4.  Neela Satheesh and NBL Prasad “Induced fermentative production of VCO” - An advanced method to natural fermentation” in National conference on technologies for sustainable food production CONFOTECH `11, held at Avinashilingam University, Coimbatore on 9th December, 2011. (* selected as best presentation)

2. National:

  1. J. V. G. Pradeep and Neela Satheesh and M. Ramesh,Bio-Terrorism-Microbes as weapons”, in 10th national level biological congress on promising faces of Biotechnology held at Muthyammal college of arts and science, Rasipuram, Tamil Nadu, on 7th and 8th, January 2011.
  2. A. Vikram Goud, S. k. Parvenus and Neela Satheesh, “Production of Poly hydroxyl butyrate(PBH) by Lactobacillus lactic” Bio-Terrorism-Microbes as weapons, in 10th national level biological congress on promising faces of Biotechnology held at Muthyammal college of arts and science, Rasipuram, Tamil Nadu, on 7th and 8th, January 2011. (* selected as best presentation)
  3. T. Aashrith, K. Lakshman Kumar and Neela Satheesh “Biotechnological processing of food waste” Posters were presented on in 10th national level biological congress on promising faces of Biotechnology held at Muthyammal college of arts and science, Rasipuram, Tamil Nadu, on 7th and 8th, January 2011.
  4. Conversion of Waste in to useful products through Bio-technology” in National seminar conducted by the Andhra Pradesh academy of sciences and JNTUH on 18 th -20 th Nov, 2010, held at JNTUH, Hyderabad.
  5. J.V.G. Pradeep, N. Satheesh, M. Ramesh Nano nose- It smells the disease in National seminar on Nano-Medicine and Nano-Biotechnology, held at Bangalore on 13 th to14th October 2010.
  6. B. Preethi, N. Satheesh, M. RameshMedicinal values of Sanjeevani plants [Selaginella bryopteries]”, in National Seminar on “Emerging trends in Biotechnological applications in plants-Indian Perspective” held at Chaitanya Post Graduate College (Autonomous), Warangal, Andhra Pradesh, on 27th and 28th March, 2010. (* selected as best presentation)
  7. J.V.G. Pradeep, N. Satheesh, Genetically modified food is safe? in National Seminar on “Emerging trends in Biotechnological applications in plants-Indian Perspective” held at Chaitanya Post Graduate College (Autonomous), Warangal, Andhra Pradesh, on 27th and 28th March, 2010. (* selected as best presentation)
  8. S. Lakshman Kumar, N. Satheesh andM. Ramesh Applications of plant Biotechnology for production of virus free plant varieties in National Seminar on “Emerging trends in Biotechnological applications in plants-Indian Perspective” held at Chaitanya Post Graduate College (Autonomous), Warangal, Andhra Pradesh, on 27th and 28th March, 2010.  
  9.  J. Janakirama, N. Satheesh, M. RameshReasons to say “No” to Bt Brinjalin National Seminar on “Emerging trends in Biotechnological applications in plants-Indian Perspective” held at Chaitanya Post Graduate College (Autonomous), Warangal, Andhra Pradesh, on 27th and 28th March, 2010. 

Current research and project:

1. Kumella Dibaba, Dr. Neela Satheesh Lelisi Tilahun, Effect of different processing conditions on Karibo preparation-A fermented traditional beverage of Ethiopia. ( sponsered from the Graduate studies, Jimma University, Ethiopia) (Budget: $ 4500)

2. Kumella Dibaba, Dr. Neela Satheesh, Tizazu Yirga, Genenu Alemu, Assessment of Safety and Quality of Fresh Fruit Juices Produced by Ready-To-Eat Food Rendering Cafeterias in Jimma Town, Ethiopia, Jimma University, Ethiopia) (Budget: $ 3500)

3. Genenu Alemu, Kumella Dibaba, Dr. Neela Satheesh, Tizazu Yirga, Production and Characterization of Pumpkin Seeds Oil and Development of Snack Food Products from Pumpkin (Cucurbitapepo) Grown in Ethiopia (Budget: $ 5000)

 Field of interest or engagement: Postharvest handling of perishables, Value addition of agriculture crops, improvement and optimization of traditional foods of Ethiopia

Office: Room No 49, Agriculture building, Bahir Dar Institute of Technology
CV: PDF icon Dr. Neelaa.pdf

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