CURRICULUM VITAE

                     Nationality             Ethiopian 

                     Languages              Amharic, English (Proficient); Oromiffa (Conversant) 

                     Marital Status         Married (with three children) 

Educational Background 

Work Experience 

• Associate Professor: July 2023 to Present, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. 
• Assistant Professor: February 2018 to July 2023, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. 

Role and Responsibility: 

• Teaching/delivering graduate courses in the area of Food Science, Technology/Engineering and Nutrition 
• Conducting research and outreach activities in the area of Food Science, Technology and Nutrition 
• Carrying out various extra-curricular activities
• Supervising Food Technology/Food Science and Nutrition/Applied Human Nutrition students (BSc/MSc/PhD) researches 
• Carrying out thesis/project examinations of MSc research projects 
• Lecturer: January 2008 to February 2018: Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. 

Role and Responsibility: 

• Delivering undergraduate courses in the areas of Food Science & Technology/Food Process Engineering 
• Handling laboratory activities (courses, researches, etc.) including arrangements and preparing device/equipment specifications and other related activities, etc. 
• Conducting research and outreach activities in the area of Food Science, Technology and Nutrition together with other staff members 
• Carrying out various extra-curricular activities (organizing trainings, workshops, conferences, meetings; developing curricula; 
• Supervising/advising Food Technology/Food Science students (BSc) while conducting their thesis/projects, etc. 
• Carrying out thesis/project examinations of BSc/MSc research projects 

MSc/PhD Research Supervision and Evaluation

Ü Supervised and evaluated various Food Technology/Food Science and Nutrition/Applied Human Nutrition (MSc/PhD) researches 

Courses Delivered 

Leadership Experience

• Department Head, Applied Human Nutrition Chair, March/2018 to December/2021, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia. 
• Department Head, Food and Beverage Process Chair, April/2012 to September/2013, Food Engineering Programme, Bahir Dar University, Bahir Dar, Ethiopia. 
• Programme Manager, School of Chemical & Food Engineering, September/2009 to April/2012, Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia. 
• Laboratory Head, Product Development and Sensory Analysis Laboratory, Bahir Dar  University, Bahir Dar, Ethiopia. September 2008 to September 2009. 

Major Extra-Curricular Activities

• Member, Research Committee at the Food and Nutrition Research Centre, Bahir Dar Institute of Technology, Bahir Dar University 
• Member, Roadmap Preparation Committee for Promoting Bahir Dar Institute of Technology into a Technical University, 2019-2020. 
• Member, Faculty Staff Promotion Committee, Bahir Dar Institute of Technology, Bahir Dar University at different times since employment. 
• Member, Faculty Graduate Committee, Bahir Dar Institute of Technology, Bahir Dar University at different times since employment. 
• Member, Faculty Academic Committee, Bahir Dar Institute of Technology, Bahir Dar University at different times since employment. 
• Member, development and national harmonization of various curricula: 

• Food Science and Nutrition (PhD) 
• Food Process Engineering (PhD), 
• Applied Human Nutrition (BSc) 
• Applied Human Nutrition (MSc). 
• Food Process Engineering (MSc), 
• Food Technology (MSc), 
• Food Technology & Food Process Engineering (BSc) 

• Member, Curriculum and Standards Committee, Bahir Dar University, September/2009 to June/2012 
• Actively participated in many other extra-curricular activities at Departmental, Faculty/Institute and University levels (as a committee member and individually) since employment. 

Major Short Trainings Attended 

Thesis Book 

ÜTenagashaw, M., W., and Emire, S. A. (2011). Bread Making from Quality Protein Maize: Evaluation of Soybean or Cassava Flour Supplementation on Maize Bread Quality Characteristics. VDM Verlag Dr. Müller. 

Publications in Peer Reviewed Journals 

• Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol & Tadele Andargie Wudineh (2024). Evaluation of Nutritional Composition, Functional and Pasting Properties of Pearl Millet, Teff, and Buckwheat Grain Composite Flour. Applied Food Research, DOI: https://doi.org/10.1016/j.afres.2024.100390 
• Emebet Gashaw Wassie, Mesfin Wogayehu Tenagashaw and Tenaw Tiruye (2023). Decision  on "Women empowerment and childhood stunting: Evidence from rural Northwest Ethiopia. Pediatrics, 24(30), 1-8. 
• Bonger, Zinash, Tadesse; Abera, Metadel, Kassahun; Habitu, Takele, Ayanaw; Abera, Agimassie, Agazie; Tenagashaw, Mesfin, Wogayehu; Teshome, Abebaw; Awol, Sadik, Jemal; Andarge, Taddele; Teferi, Deginet; Yehuala, Tadesse, Fenta (2023). Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation. 

CyTA – Journal of Food. DOI: https://doi.org/10.1080/19476337.2023.2276830 

• Biresaw Demelash, Mekuannt Alefe Adimas, Mesfin Wogayehu Tenagashaw, Karta Kasek  Kalsa 2023). Effect of different storage strategies on the storability of wheat grain. Poly Journal of Engineering and Technology, 1, 2. DOI: https://doi.org/10.20372/pjet.v1i2.1310 
• Shewangzaw Addisu Mekuria, Beatrice Kiage Mokua, Mesfin Wogayehu Tenagashaw, and John N. Kinyuru (2023). Cardioprotective Effects of Insect Apis melifera-Based Complementary Foods Using an In Vivo Mouse Model. Evidence-Based Complementary and Alternative Medicine. 
• Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol & Tadele Andargie Wudineh (2023). Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours. CyTA - Journal of Food, 21, (1), 217–236. DOI: https://doi.org/10.1080/19476337.2023.2188058 
• Badasa Rata Jalata and Mesfin Wogayehu Tenagashaw (2022). Formulation and Development  of Nutritious Bread from a Mixture of Wheat, Teff and Lupine. Poly Journal of Engineering and Technology, 1, 1 (22-45). 
• Admasu Fanta Worku, Karta Kaske Kalsa, Nigus Gabbiye Habtua, Tenagashaw, Mesfin Wogayehua, Merkuz Aberab, Hadush Tsehayed, Fetien Abayd, Bhadriraju Subramanyame, Helge Skinnes (2022). Dynamics of mycotoxin occurrence in farm-stored maize in Merawi district, Ethiopia. Poly Journal of Engineering and Technology, 1, 1, 1-21. DOI: 10.20372/pjet.v1i1.1200 
• Jebena, D.D. and Tenagashaw, M.W. (2022). Breastfeeding practice and factors associated with exclusive breastfeeding among mothers in Horro District, Ethiopia: A community-based cross- sectional study. PLoS ONE, 17(4): e0267269. https://doi.org/10.1371/journal.pone.0267269 
• Shewangzaw Addisu Mekuria, John N. Kinyuru, Beatrice Kiage Mokua, Mesfin Wogayehu Tenagashaw (2022). Growth performance, biochemical and haematological parameters of BALB/c mice fed on staple grains and bee larvae (Apis Mellifera) blended complementary foods. Heliyon Food Science and Nutrition. https://doi.org/10.1016/j.heliyon.2022.e09003 
• Worku, A. F., Mesfin W. Tenagashaw, Merkuz A., Kalsa K. K., and Habtu, N.G. (2021). Evaluation of various maize storage techniques on total aflatoxins prevalence and nutrient preservation. Journal  of         Stored  Products          Research.  DOI: https://doi.org/10.1016/j.jspr.2021.101913 
• Fentanesh Nibret, Degnet Teferi, Mesfin Wogayehu Tenagashaw and Hirut Assaye (2021). Decision-making autonomy of women and other factors of anemia among married women in Ethiopia: a multilevel analysis of a countrywide. BMC Public Health. 
• Fentanesh Nibret, Degnet Teferi, Mesfin Wogayehu Tenagashaw and Hirut Assaye (2021.) Associations of early marriage and early childbearing with anemia among adolescent girls in Ethiopia: a multilevel analysis of nationwide survey. Archives of Public Health. 
• Shewangizaw Addisu Mekuria, Mesfin Wogayehu Tenagashaw, John N. Kinyuru and Beatrice Kiage Mokua (2021). Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera). International Journal of Food Science. DOI: https://doi.org/10.1155/2021/5581585 
• Tsehayneh G. Yohannes, Anselimo O. Makokha, Judith K. Okoth and Mesfin W. Tenagashaw (2020). Nutritional, Biochemical and Haematological Indices of White Albino Rats Fed Complementary Diets Developed from Selected Cereals and Legumes. Current Nutrition & Food Science, 10  
• Tsehayneh Geremew Yohannes, Anselimo Ouma Makokha, Judith Kanensi Okoth, Mesfin Wogayehu Tenagashaw (2019). Developing and Nutritional Quality Evaluation of Complementary Diets Produced from Selected Cereals and Legumes Cultivated in Gondar Province, Ethiopia. Current Research in Nutrition and Food Science, 8 (1), 291-302. 
• Worku, A. F., Mesfin W. Tenagashaw, Merkuz A., Kalsa K. K., and Habtu, N.G. (2019). Occurrence of mycotoxins in farm-stored wheat in Ethiopia. African Journal of Food, Agriculture, Nutrition and Development, 19 (4), 14829-14847.
• Tenagashaw, M. W., Kenji, G. M., Melaku, E. T., Huyskens-keil, S., & John, N. (2017). Bioavailability of selected micronutrients in teff-based complementary infant foods. Current Nutrition and Food Science, DOI: 10.2174/1573401313666170912165424 
• Tenagashaw, M. W., Kinyuru, J. N., Kenji, G. M., Melaku, E. T., & Susanne, H. (2017). Nutrient density of complementary foods formulated from a blend of teff, soybean and orange-fleshed sweet potato. International Journal of Food Science and Nutrition Engineering, 7(4), 61–69. 
• Tenagashaw, M. W., Kinyuru, J. N., Kenji, G. M., Melaku, E. T., & Huyskens-Keil, S. (2017). Teff- based complementary foods fortified with soybean and orange-fleshed sweet potato. Journal of Food Research, 6(1), 112–122. 
• Wogayehu, M., & Shimelis, A. (2013). Effect of soybean/cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize. African Journal of Food, Agriculture, Nutrition and Development, 13 (4), 7985-8003. 
• Admassu, S. & Wogayehu, M. (2012). Assessment of organoleptic and physicochemical  properties of traditional bread from maize supplemented with soybean and cassava flours. International Journal of Food Science, Technology & Nutrition, 6 (1), 11-28. 

Submitted Manuscripts (Under Peer Review) 

• Temesgen Mersha Woreta, Admasu Fanta Worku, Mesfin Wogayehu Tenagashaw, Dejen Gedamu Damtie, Temesgen Atnafu Yemata. Evaluation of the food safety systems implementation readiness of water bottling factories and its influence on food safety and financial related performance: A PLS-SEM mode. Journal: PLOS Complex Systems. Manuscript Number: PCSY-D- 23-00008. 
• Biresaw Demelash, Mekuannt Alefe Adimas, Mesfin Wogayehu Tenagashaw, Karta Kasek Kalsa 2023). Evaluation of storage methods and opening time on protein, starch, zeleny and mold level of stored wheat.. Poly Journal of Engineering and Technology, 1, 2. DOI: https://doi.org/10.20372/pjet.v1i2.1310 
• Tezazu Nigussie and Mesfin Tenagashaw (2022). “Quality Characteristics of Chuko,  a Traditional Snack Food, Collected from Hetosa District, Arsi Zone, Ethiopia”. Submitted to American Journal of Food Science and Technology. 

Published Proceeding Paper 

ÜBonger, Zinash, Tadesse; Abera, Metadel, Kassahun; Habitu, Takele, Ayanaw; Abera, Agimassie, Agazie; Tenagashaw, Mesfin, Wogayehu; Teshome, Abebaw; Awol, Sadik, Jemal; Andarge, Taddele; Teferi, Deginet; Yehuala, Tadesse, Fenta (2023). Identification of Dominant Lactic Acid Bacteria and Yeast Species from Teff Injera Dough Fermentation. In (Eds). Kibret Mequanint, Assefa Asmare Tsegaw, Zenamarkos Bantie Sendekie, Birhanu Kebede, Ephrem Yetbarek Gedilu. Advancement of Science and Technology in Sustainable Manufacturing and Process Engineering. The 10th EAI International Conference on Advancements of Science and Technology, Springer Nature, pp 133-162. 

Tenagashaw, M.W. et al. (2016), Proximate composition and selected functional properties of complementary foods from teff fortified with soybean and orange-fleshed sweet potato RUFORUM Working Document Series (ISSN 1607-9345) No. 14 (1): 953-965. The 5^th RUFORUM Biennial Regional Conference, 17 – 21 October 2016, Cape Town, South Africa. Available from http://repository.ruforum.org 

Major Conference Papers 

• Tenagashaw M. (2018). Energy and micronutrient densities and selected functional properties of complementary foods. Oral Paper presented at The 5^th MPU-CoP Meeting on CIP/SPHI, Marketing, Processing and Utilization Community of Practice Meeting, April 22-24, 2018, Blantyre, Malawi, with the theme “Orange-fleshed Sweet potato (OFSP) Value Chains for Sustainable Food Systems in Sub-Saharan Africa: A model for Root and Tuber Crops and Banana”. 

• Tenagashaw M. (2017). Nutrient density of complementary foods formulated from a blend of  teff, soybean and orange-fleshed sweet potato. Oral paper presented at The 3^rd DeKUT International Conference on Science, Technology, Innovation and Entrepreneurship, November 1- 3, 2017, Nyeri, Kenya, with the theme “Harnessing Science, Technology, Innovation and Entrepreneurship for Sustainable Development”. 

• Tenagashaw M. (2017). Utilization of orange-fleshed sweet potato in teff-based complementary foods. Oral paper presented at The 4^th MPU-CoP Meeting on CIP/SPHI, Marketing, Processing and Utilization Community of Practice Meeting, March 1–3, 2017, Kisumu, Kenya, with the theme “Accelerating OFSP Value Chain Development for Nutrition and Livelihoods”. 

• Tenagashaw M. (2016). Proximate composition and selected functional properties of complementary foods from teff fortified with soybean and orange-fleshed sweet potato. Oral and Poster paper presented at The 5^th African Higher Education Week and RUFORUM Biennial Conference, 17-21 October, 2016, Cape Town, South Africa, along the theme “Partnerships to unlock the Potential of Agricultural Development in Africa”. 

• Tenagashaw M. (2016). Composition of vitamin A, selected minerals, phytate and bioavailability of minerals in teff-based extruded and traditional complementary foods. Oral paper presented at The 7^th African Nutrition Epidemiology Conference (ANEC VII), 9-14 October 2016, Marrakesh, Morocco, with the theme “Nutrition Dynamics in Africa: Opportunities and Challenges for Meeting the Sustainable Development Goals”. 

• Tenagashaw M. (2016). Micronutrient composition, phytate content and phytate/mineral molar ratio in teff-based complementary foods. Oral paper presented at ‘The 1^st East African Food and Nutrition Conference on “Food Safety, Nutrition, Agro-processing and Innovation for Regional Development’ from 29^th March to 1^st April 2016, Nairobi, Kenya.