Admissions
Submitted by fcfeadmin on
staff photo
Biresaw Demelash Abera
Academic Rank
Associate Professor of Food Process Engineering

Biresaw Demelash Abera, PhD

Associate Professor, Department/Faculty: Food Engineering/ Chemical and Food Engineering Faculty

Biresaw Demelash Abera obtained his Bachelor’s degree in Food Technology and Food Process Engineering from Bahir Dar University, Ethiopia, in 2012, and his Master’s degree in Food Engineering from the University of Salerno, Italy, in 2017. His MSc research focused on the extraction of valuable compounds from microalgae using pulsed electric field and high-pressure homogenization techniques. He completed his PhD in Food Engineering and Biotechnology in 2021 at the University of Bolzano-Bozen (Sensing Technologies Laboratory), Italy. His doctoral research centered on the development of advanced biosensors modified with single-walled carbon nanotubes (SWCNTs) for the detection of food toxicants, including mycotoxins (aflatoxin M1 in milk and ochratoxin A in grapes and wine), heavy metals in fish, and antibiotic residues in meat and dairy products. He is currently an Associate Professor of Food Process Engineering at the Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. He has published several scientific articles in reputable international journals and continues to contribute to research in food safety, biosensing technologies, and sustainable food processing.

  • Academic Qualifications

Degree

Specialization

Institution

Year

PhD

Food Engineering

University of Bolzano, Italy

2021

MSc

Food Engineering

University of Salerno, Italy

2017

BSc

Food Technology & Food Process Engineering

Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia

2012

Key Areas of Expertise/Research Interests: 

  • Food Product development, 
  • Food safety and quality, 
  • Emerging Technologies for food processing

Courses Taught / Current Responsibilities:

  • Food Analysis – Undergraduate 
  • Food Fortification – Undergraduate 
  • Advanced Food Biotechnology – Postgraduate 
  • Advanced Food Product development – Postgraduate
  • Advanced Food preservation technology – Postgraduate
  • Emerging Technologies in Fodd processing – Postgraduate 

     Recent Key Publications or Major Projects:

  1. Mossie, B. B., Ambaw, B. A., Abera, B. D., Ayehu, Y., Maru, D. B., & Oshonel, A. O. (2025). Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies. Journal of Food Processing and Preservation, 2026(1), 6235591. https://doi.org/10.1155/jfpp/6235591     
  2. Shimelse Abate Emiru, Biresaw Demelash Abera*, Mineral Enrichment, Functional and Sensory Properties of Whole-Watermelon Juice Formulations Using Pulp, Rind, and Seed Fractions. Applied Food Research.  https://doi.org/10.1016/j.afres.2026.102271 
  3. Adimas, M. A., Delele, M. A., Abera, B. D., Abera, M. K., & Woldemariam, H. W. (2026). Influence of Roasting Time on the Microstructural Characteristics and Amino Acid Profile of Barley Kolo Processed under Controlled Soaking and Dehulling Conditions. Applied Food Research, 102185. https://doi.org/10.1016/j.afres.2026.102185
  4. Asres, A. M., Alemayehu, A. J., Adimas, M. A., Adimas, Z. T., & Abera, B. D. (2026). Impacts of feed moisture content, barrel temperature, and screw speed on the physicochemical, functional, and sensory properties of Tomato–Maize–Soybean-Based extruded snack. Applied Food Research, 102165. https://doi.org/10.1016/j.afres.2026.102165 
  5. Emiru, S. A., Abera, B. D., & Woldemariam, H. W. (2026). Effects of fermentation time and temperature on quality, microbial, and bioactive compounds of cinnamon-flavored juice from fruit and vegetable by-products. Applied Food Research, 6(1), 102072. https://doi.org/10.1016/j.afres.2026.102072 
  6. Teferi, D. A., Kassa, M. G., Belachew, M. T., Satheesh, N., Erku, E. G., Asemu, A. M., & Abera, B. D. (2026). Tella (Ethiopian traditional beer): brewing, microbiology, nutrition, health implications, byproducts, and challenges. Cogent Food & Agriculture, 12(1). https://doi.org/10.1080/23311932.2026.2631822 
  7. Abera, B. D., Adimas, Z. T., & Alemayehu, A. J. (2026). The effect of sugar concentration and fermentation time on physicochemical, microbial and sensory properties of pumpkin wine. Applied Food Research, 6(1), 101849. https://doi.org/10.1016/j.afres.2026.101849
  8. Aderaye Jembere Alemayehu,  Zemenu Tadesse Adimas, Mekuanent Alefe Adimas, Biresaw Demelash Abera. (2026). The impact of drying method and ripening levels of tomato on the physico chemical, microbial and functional properties of tomato powder. Applied Food Research, Volume 6(1),  101760. https://doi.org/10.1016/j.afres.2026.101760 
  9. Biresaw D. Abera, Adimas, Z. T., & Adimas, M. A. (2026). The Effect of Mustard Powder Percentage on the Physicochemical, Microbial Load, and Sensory Analysis of Artisanal Ethiopian Cottage Cheese. Journal of Food Processing and Preservation, 2026(1), 3898484. https://doi.org/10.1155/jfpp/3898484 
  10. Yeshiwas Ayehu Teka, Mekuanent Alefe Adimas, Aderaye Jembere Alemayehu, Zemenu Tadesse Adimas, Biresaw Demelash Abera,  (2026), Effect of Seed Pretreatment, Screw Speed, and Pressing Conditions on Yield, Quality, and Fatty Acid Distribution of Pumpkin Seed Oil. LWT, 241, 119078. https://doi.org/10.1016/j.lwt.2026.119078 
  11. Adimas, M. A., Delele, M. A., Abera, B. D., Worku, A. F., Abera, M. K., Kanellou, A., & Xanthakis, E. (2025). Addressing Anti-Nutritional Factors of Barley and Exploring Different Processing Conditions to Enhance Nutritional Value and Digestibility: A Review. Applied Food Research, 101605. https://doi.org/10.1016/j.afres.2025.101605 
  12. Biresaw D. Abera,  Zemenu T.Adimas, Mekuannt A. Adimas, Aderaye J. Alemayehu, & Mengistu G. Geletu (2025). Effect of blending ratios of roasted and unroasted lupine flour on the physicochemical properties, antinutritional factors, and organoleptic qualities of wheat-lupine composite bread. Applied Food Research, 5(2), 101345. https://doi.org/10.1016/j.afres.2025.101345 
  13. Behailu Bisenebit Mossie, Biresaw Demelash Abera, 2025. Effect of blending ratio on physicochemical and sensory quality of bread from wheat and white lupine (L. albus) composite flour. Sustainable development research in green infrastructure, water resources, manufacturing and process engineering. Advancements of Science and Technology (ICAST). (PP 297 – 312),      http://doi.org/10.1007/978-3-031-87352-2_15
  14. Zemenu Tadesse Adimas, Mekuannt Alefe Adimas, Biresaw Demelash Abera, (2025). Effect of Application of Onion Paste on Dough for Enhancing Shelf Life and Sensory Properties of Bread. Sustainable development research in green infrastructure, water resources, manufacturing and process engineering. Advancements of Science and Technology (ICAST). (PP 285 – 295),      http://doi.org/10.1007/978-3-031-87352-2_14 
  15. Aderaye J. Alemayehu, Zemenu T., Adimas, & Biresaw D. Abera, (2025). The Effect of Sugar Concentration and Storage Time on the Physicochemical, Microbial and Sensory Properties of Ginger Drink.Applied Food Research, 5 (2), 101278. https://doi.org/10.1016/j.afres.2025.101278 
  16. Dessalew Birlew Ayalew, Biresaw Demelash Abera and Yemenue Lake Adiss. (2025). Effects of Roasting Temperature and Soaking Time on the Physico-chemical Quality of  of White Lupine (Lupinus Albus L.)      Flour. Journal of Food Composition and Analysis, 148, 108183. https://doi.org/10.1016/j.jfca.2025.108183 
  17. Daniel Berhane Maru, Admasu Fanta Worku, Biresaw Demelash Abera, Takele Ayanaw Habtu, Emebet Lake Achenef, Bekalu Abiye Tade, Asrat Otoru Oshone. (2025). Occurrence of mycotoxins in sunflower seed cake: A study from Bahir Dar and its Vicinities, Northwest Ethiopia. Applied Food Research, 5(2), 101207. https://doi.org/10.1016/j.afres.2025.101207 
  18. Biresaw Demelash Abera, Zemenu Tadesse Adimas and Mekuannt Alefe Adimas, (2025). Effect of Fenugreek seed Extract Level on Physicochemical, Microbial, and Sensory Properties of Avocado Juice during Storage, Journal of Food Processing and Preservation, 2025 (1)100280715, https://doi.org/10.1155/jfpp/3738111
  19. Desye Alemu Teferi, Mesenbet Geremew Kassa, Mikru Tesfa Belachew, Neela Satheesh,  Eshetie Gelagay Erku, Aynadis Molla Asemu, Biresaw Demelash Abera, (2025). Review on Nutritional Properties, Health Benefits, Food Industry Applications, Post-Harvest Management, and Potential Risks of Hagenia abyssinica (African Redwood), Applied Food Research, 5 (1)101012, https://doi.org/10.1016/j.afres.2025.101012 
  20. Zemenu Tadesse Adimas, Aderaye Jembere Alemayehu, Biresaw Demelash Abera, (2025). The Effect of Blending Ratio and Baking Temperature on the Physicochemical and Sensory Properties of Biscuit from Wheat and Ground Nut Flour, Applied Food Research, 5 (1), 101033, https://doi.org/10.1016/j.afres.2025.101033    
  21. Zemenu Tadesse Adimas, Biresaw Demelash Abera, (2025). Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut. Applied Food Research, 5 (2025) 100801,   https://doi.org/10.1016/j.afres.2025.100801
  22. Zemenu Tadesse Adimas , Takele Ayanaw Habitu , Mekuannt Alefe Adimas, Biresaw Demelash Abera, (2024). The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice. Applied Food Research, 4 (2024) 100585, https://doi.org/10.1016/j.afres.2024.100585 
  23. Messenbet Geremew Kassa, Desye Alemu Teferi, Aynadis Molla Asemu, Mikru Tesfa Belachew, Neela Satheesh, Biresaw Demelash Abera & Eshetie Gelagay Erku, (2024). Review on psyllium husk: nutritional, functional, health benefits, food industry applications, waste treatment, and potential negative effects. CyTA - Journal of Food, 22:1, 2409174, https://doi.org/10.1080/19476337.2024.2409174
  24. Biresaw Demelash Abera, & Mekuannt Alefe Adimas. (2024). Health benefits and health risks of contaminated fish consumption: Current research outputs, research approaches, and perspectives. Heliyon, 10(13), e33905. https://doi.org/10.1016/j.heliyon.2024.e33905 
  25. Ayalew, D. B., Abera, B. D., & Adiss, Y. L. (2024). Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine. Heliyon, 10(13), e33122. https://doi.org/10.1016/j.heliyon.2024.e33122 
  26. Adimas, M. A., Abera, B. D., Adimas, Z. T., Woldemariam, H. W., & Delele, M. A. (2024). Traditional food processing and Acrylamide formation: A review. Heliyon, 10(9), e30258. https://doi.org/10.1016/j.heliyon.2024.e30258 
  27. M. Alefe, B.D. Abera, M.A. Delele. The Ethiopian snack food (‘ Kolo ’): existing knowledge and research directions on processing practices , quality and consumption, Heliyon 10 (7) (2024) e29067, https://doi.org/10.1016/j.heliyon.2024.e29067 
  28. Messenbet Geremew Kassa, Aynadis Molla Asemu, Mikru Tesfa Belachew, Neela Satheesh, Biresaw Demelash Abera & Desye Alemu Teferi, (2024). Review on the application, health usage, and negative effects of molasses, CyTA - Journal of Food, 22:1, 2321984, https://doi.org/10.1080/19476337.2024.2321984     
  29. Zemenu  Tadesse      Adimas,  Mekuannt  Alefe      Adimas    and  Biresaw  Demelash      Abera. (2024). Plant-based      bioactive  compounds  for      grain  storage:  a      comprehensive  review. Journal of Cogent Food & Agriculture, 10(1), 2316152,  https://doi.org/10.1080/23311932.2024.2316152 
  30. Zemenu Tadesse Adimas, Mekuannt Alefe Adimas,      Biresaw Demelash Abera, (2024). Evaluation of hermetic storage methods against weight loss, mold growth, and physicochemical properties and germination capacity of maize. Poly Journal of Engineering and Technology (pjet) 2(1), https://doi.org/10.20372/pjet.v2i1.1676  
  31. Mekuannt Alefe Adimas, Zemenu Tadesse Adimas, Biresaw Demelash Abera, Mesfin Wogayehu Tenagashaw and Karta Kaske Kalsa. (2024).  Effect of storage method and opening time on protein, starch, zeleny value, and mold level of stored wheat. Poly Journal of Engineering and Technology (pjet), 2(1), 1312,      https://doi.org/10.20372/pjet.v2i1.1312