Full Name: Agimassie A. Abera

Academic Rank: Assistant Professor 

Office Address:  Food Process Laboratory I

Phone Number: +251 926-32-2044

E-Mail Address: agimas23@gmail.com

Fax Address: +251582202027

Professional Summary 

An experienced educator, researcher, and academic leader specializing in Food Science, Food Technology, and Industrial/Environmental Biotechnology. Demonstrates a strong track record in curriculum development, laboratory management, technical consultancy, and community-driven technology transfer.

Education 

Higher Diploma – Bahir Dar University (2016)

MSc in Food Science & Technology – Haramaya University (2011)

BSc in Food Science and Postharvest Technology – Debub University / Hawassa University (2006)

Academic Leadership & Professional Experience 

• Chair Counsel Secretary & Course Chair for Agro-food Processing Technology (Sep 2021 – Present)
• Coordinates course delivery, laboratory activities, grade submissions, and tailor-made professional trainings.
• Chair Holder for Food & Beverage Process Engineering (Sep 2018 – Dec 2020)
• Managed MSc and PhD programs, developed/revised curricula, and administered academic staff and research projects.
• Course Chair for Beverage & Biotechnology (Oct 2017 – Sep 2018)
• Facilitated teaching-learning frameworks, monitored course guidebooks, and managed laboratory workflows.
• Department Head for Industrial & Environmental Biotechnology (Research Directorate) (Feb 2014 – Oct 2017)
• Evaluated research proposals, developed a new PhD curriculum, organized scientific workshops, and spearheaded community service initiatives.
• Program Coordinator for Applied Human Nutrition (May 2012 – Sep 2012)
• Conducted needs assessments to design and launch new BSc and MSc nutrition curricula.

Research and Publications 

Publication

1. Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour: Applied Food Research 4(1): https://doi.org/10.1016/j.afres.2024.100390  
2. Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation: https://doi.org/10.1080/19476337.2023.2276830
3. Effect of Blending Ratio and Fermentation Time on the Physicochemical, Microbiological and Sensory Qualities of Injera Made from Teff, Pearl Millet, and Buckwheat Flour Blends: CyTA - Journal of Food 21(1). https://doi.org/10.1080/19476337.2023.2188058
4. Effect of variety and location on Nutritional Composition, Physicochemical, Cooking and Functional Properties of Selected Newly Introduced Upland Rice Varieties Grown in Fogera and Pawe, Ethiopia. Cogent Food & Agriculture https://doi.org/10.1080/23311932.2021.194528
5. Formulation and evaluation of whey based ready-to-serve therapeutic beverage from Aloe debrana juice. Food Research 5 (4) : 107 - 113 
6. Nutritional Composition, Physicochemical, Cooking and Functional Properties of Selected Newly Introduced Lowland Rice Varieties Grown in Fogera and Pawe, Ethiopia. Philippine Journal of Science, 150 (3): 923-934
7. Effect of mango and carrot fortification on proximate composition, β-carotene and sensory properties of teff injera. Cogent Food & Agriculture https://doi.org/10.1080/23311932.2020.1844513
8. 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

Book chapter

Advancement of science and technology in sustainable manufacturing and process engineering: 

Research Interests 

My broad research interest is intended: 1^st to the science and technology of indigenous foods and beverages with special focus on the improving of traditional fermentation process and developing technologies that maximize the nutritional quality, shelf life and health benefits of foods and beverages; mechanisms of interactions of the macro and micro food constituents and how these interactions affect the nutritional, functional and bioactive properties of food components; 2^nd  On the design and development of different innovative new food products focusing on the improvement of nutritional value of foods through appropriate fortification. 3^rd. To biotechnological techniques to produce important enzymes for food industry application and food industry waste treatments through manipulation of genetically engineered microbes. Study on screening, isolation, cloning and manufacturing of commercial quantities of Yeasts (brewery yeast, winery yeast and baker’s yeast) are really my passion; 4^th  Focuses on using chemistry and processing technology to manipulate the characteristics of micro and macro food constituents to improve ingredient functionality and food quality. 5^th on characterization, optimization and modeling of different food materials and food processes based on the need and aspirations of the stockholders particularly on the optimization of malting process of different locally available cereals for full or partials substitute of the brewing industry; Finally working on mushroom cultivation and production using different agricultural substrates for high yield and better nutritional and medicinal benefits particularly on wild edible Ethiopian mushrooms are of my interest.

Courses Taught

Advanced Grain Processing Technology; Advanced food product design and development; Principle and Practice of Human Nutrition and Food Science; Beverage Processing Technology; Food Biotechnology; Research & Development Techniques; Malting & Alcoholic Fermentation; Food Microbiology; Food Processing & Preservation; (at Bahir Dar University) and   Food Processing Instrumentation and Control; Cereal Science and Technology; Introduction to Food Industry;  Crop Drying, Storage and Handling System;  Dairy Products Processing Technology; Food Chemistry; Food Hygiene & Environmental Sanitation; Product Development and Sensory Evaluation (at Hawassa University).

References

I will provide upon request