Admissions
Submitted by fcfeadmin on
staff photo
Mekonen Tekliye Cherinet
Academic Rank
Assistant Professor

Mr. Mekonen Tekliye Cherinet, MSc

Assistant Professor and Senior Lecturer; Researcher

Biography/Profile Summary

Mekonen Tekliye Cherinet is an educator and researcher specializing in food technology. He currently serves as an assistant professor in the Food Engineering Department at the Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia, and is pursuing a sandwich PhD program jointly between Bahir Dar University and KU Leuven, Belgium. His doctoral research focuses on the dynamic analysis of fermentation quality, microbial community structure, and metabolomics of Siljo fermentation. His PhD is supervised by Prof. Ilse Van de Voorde at KU Leuven's Faculty of Engineering Technology—Food and Microbial Technology (CLMT) group and co-supervised by Dr. Negash Kabtimer Bereded at Bahir Dar University Science College. Mr. Cherinet has held key academic and administrative leadership roles. He is an active researcher with numerous publications in international peer-reviewed journals.

Educational Background

  • MSc in Food Technology – Bahir Dar University
  • BSc in Food Technology and Food Process Engineering – Bahir Dar University

Core Expertise & Research Interests

  • Value addition of agricultural products and food loss/waste reduction
  • Food safety, quality management, and post-harvest handling
  • Dairy and fruit/vegetable processing and preservation
  • Food fermentation, probiotics, and traditional fermented foods
  • Functional food development and bioactive compounds

Key Publications 

  1. Cherinet, M.T., Bereded, N.K. & Van de Voorde, I. Traditional Ethiopian fermented condiments: a systematic review of microbial dynamics, nutritional transformations, and future perspectives. J Food Sci Technol (2026). DOI:  https://doi.org/10.1007/s13197-026-06764-y
  2. Demissie, Y. F., Cherinet, M. T., Worku, A. F., & Jima, B. R. (2026). Effect of Blending Ratio and Baking Temperature on Nutritional Quality and Sensory Acceptability of Bread Developed from the Blends of Wheat, Sweet Lupine Flour, and Moringa Leaf Powder. Food Chemistry Advances, 101305. DOI: https://doi.org/10.1016/j.focha.2026.101305
  3. Demissie, Y. F., Jima, B. R., Cherinet, M. T., Wudineh, T. A., & Worku, A. F. (2026). Determination of Nutritional Composition, Functional, and Pasting Properties of Wheat, Sweet Lupine, and Moringa Leaf Composite Flour. International Journal of Research and Scientific Innovation, 13(2). DOI:  10.51244/IJRSI.2026.130200112 
  4. L Yin, Y Zhang, L Wang, H Wu, F Azi, M Tekliye, J Zhou, X Liu, M Dong. Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells. European Journal of Nutrition, 2022. 

DOI: https://doi.org/10.1007/s00394-021-02679-w

  1. L Yin, Y Zhang, F Azi, M Tekliye, J Zhou, X Li, Z Xu, M Dong, X Xia. Soybean Whey Bio-Processed Using Weissella hellenica D1501 Protects Neuronal PC12 Cells Against Oxidative Damage. Frontiers in Nutrition, 2022. DOI: https://doi.org/10.3389/fnut.2022.833555
  2. HA Rasheed, T Tuoheti, Z Li, M Tekliye, Y Zhang, M Dong. Effect of Novel Bacteriocinogenic Lactobacillus fermentum BZ532 on Microbiological Shelf-Life and Physicochemical and Organoleptic Properties of Fresh Home. Foods, 2021.

 DOI: https://doi.org/10.3390/foods10092120

  1. L Yin, Y Zhang, F Azi, M Tekliye, J Zhou, X Liu, M Dong, X Xia. Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells. Molecules, 2021. DOI: https://doi.org/10.3390/molecules26102983
  2. Y Zhang, L Yin, L Huang, M Tekliye, X Xia, J Li, M Dong. Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy. Food chemistry, 2021. 

DOI: https://doi.org/10.1016/j.foodchem.2020.127849

  1. X Pei, M Tekliye, M Dong. Isolation and identification of fungi found in contaminated fermented milk and antifungal activity of vanillin. Food Science and Human Wellness, 2021.

DOI: https://doi.org/10.1016/j.fshw.2021.02.011

  1. HA Rasheed, T Tuoheti, Y Zhang, F Azi, M Tekliye, M Dong. Purification and partial characterization of a novel bacteriocin produced by bacteriocinogenic Lactobacillus fermentum BZ532 isolated from Chinese fermented cereal beverage (Bozai).  Lwt, 2020.

DOI: https://doi.org/10.1016/j.lwt.2020.109181

  1. Y Zhang, Y Lin, L Huang, M Tekliye, HA Rasheed, M Dong. Composition, antioxidant, and anti-biofilm activity of anthocyanin-rich aqueous extract from purple highland barley bran. LWT, 2020.

DOI: https://doi.org/10.1016/j.lwt.2020.109181

  1. Y Zhang, L Yin, HA Rasheed, X Xia, M Tekliye, Z Li, J Li, M Dong. Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles. Lwt, 2020. 

DOI: https://doi.org/10.1016/j.lwt.2020.109802

  1. M Tekliye, X Pei, M Dong. RP-HPLC determination of Furosine in fermented milk of different brands retailed in China. International Journal of Agricultural Science and Food Technology, 2019. DOI: 10.17352/2455-815X.000044

Teaching & Academic Duties

  • Undergraduate Courses: Food Analysis and Analytical Techniques (Ftpe 2042), Food Chemistry (Ftpe 2045), Food Analysis and Quality Control (FEng 2052), Semester Project Advising (FEng 5181), Final Year Project Advising (FEng 5182), Industrial Microbiology (FEng3122), Food Additive & Toxicology (FEng 5151), Food Safety & Quality Management (FEng 5152)
  • Postgraduate Courses: FEng 7031 Seminar in Food Safety and Quality, FEng 6026 Food Safety and Quality Management System
  • Institutional Roles: Research, teaching, participation in affairs, academic/administrative posts, participation in community engagement, MSc student advising, Reviewer in EAI International Conference on Advancement of Science and Technology