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Zemenu Tadesse Adimas, MSc
Academic Rank
Lecturer

Zemenu Tadesse Adimas, MSc                   

     Lecturer, Food Engineering/ Chemical and Food Engineering

Profiles: [Google Scholar] | https://scholar.google.com/citations?hl=en&user=QW4f6QgAAAAJ

Telephone: +251 918 500340

Biography/Profile Summary

Zemenu Tadesse Adimas is a Food Science and Engineering lecturer and researcher at Bahir Dar University, Ethiopia. His research interests include food processing, food preservation, postharvest technology, biodegradable packaging materials, agricultural waste valorization, environmental sustainability, and food quality improvement. He has published research in international peer-reviewed journals on edible films, grain preservation, activated carbon production, food fermentation, and sustainable food technologies. His work contributes to advancing innovative and eco-friendly solutions for food security and sustainable industrial development.

Education                                                                                                                

      Bahir Dar University, Bahir Dar, Ethiopia

                                             M.Sc. in Food Technology  

.   Bahir Dar University, Bahir Dar, Ethiopia

                                            B.Sc. Food Technology and Food Process Engineering 

Core Expertise & Research Interests

  •  Food Processing and Postharvest Technology
  • Sustainable Food Waste Valorization and Circular Bio economy
  • Biodegradable Packaging and Functional Biomaterials
  • Environmental Engineering and Waste Management

Certificates on training

Design, Fabrication, and Testing of universal vat pasteurizer training for woreta agricultural technical vocational education training college 

Design, Fabrication, and Testing of cream separator equipment training for Woreta Agricultural Technical Vocational Education Training College 

Design, Fabrication, and Testing of packaging system training for Woreta Agricultural Technical Vocational Education Training College.

Design, Fabrication, and Testing of butter churner machine training for Woreta Agricultural Technical Vocational Education Training College.

Publications                                                     

Refereed Journal Articles

Adimas, Z. T., Adimas, M. A., & Abera, B. D. (2024). Plant-based bioactive compounds for grain storage: a comprehensive review. Cogent Food and Agriculture, 10(1). https://doi.org/10.1080/23311932.2024.2316152

Adimas, Z. T., Habitu, T. A., Adimas, M. A., & Abera, B. D. (2024). The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice. Applied Food Research, 4(2), 100585. https://doi.org/10.1016/j.afres.2024.100585

Adimas, Z. T., Adimas, M. A., & Abera, B. D. (2024). Evaluation of hermetic storage methods and their storage time against weight loss, mold growth, physicochemical properties and germination capacity of maize.  Poly Journal Engineering and Technology https://doi.org/10.20372/pjet.v2i1.1676

Mekuannt.a, Zemenu . A, Biresaw Demelash Abera, Karta Kasek Kalsa, Mesfin Wogayehu Tenagashaw(2024). Effect of storage method and opening time on protein, starch, zeleny value, and mold level of stored wheat. Poly Journal Engineering and Technology https://doi.org/10.20372/pjet.v2i1.1312.

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

Adimas, Z. T., Alemayehu, A. J., & Abera, B. D. (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

Adimas, Z. T., & Abera, B. D. (2025). Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut: Research article. Applied Food Research. https://doi.org/10.1016/j.afres.2025.100801

Abera, B. D., 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). https://doi.org/10.1155/jfpp/3898484

Adimas, Z. T. (2026). Effect of eggshell powder incorporation on the physical and mechanical properties of potato-based edible films. Next Research. https://doi.org/10.1016/j.nexres.2026.101734

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. https://doi.org/10.1016/j.afres.2026.102165

Alemayehu, A. J., Adimas, Z. T., Adimas, M. A., & Abera, B. D. (2026). The impact of drying method and ripening levels of tomato on the physicochemical, microbial and functional properties of tomato powder. Applied Food Research. https://doi.org/10.1016/j.afres.2026.101760

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. https://doi.org/10.1016/j.afres.2026.101849

Adimas, Z. T. (2026). Production and characterization of activated carbon from corn cobs for color removal in tomato juice. Applied Food Research. https://doi.org/10.1016/j.afres.2026.101744 \

Abera, B. D., Adimas, Z. T., Adimas, M. A., Alemayehu, A. J., & Geletu, M. G. (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

Alemayehu, A. J., Adimas, Z. T., & Abera, B. D. (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

Abera, B. D., Adimas, Z. T., & Adimas, M. A. (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). https://doi.org/10.1155/jfpp/3738111

Teka, Y. A., Adimas, M. A., Alemayehu, A. J., Adimas, Z. T., & Abera, B. D. (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

Submitted resarch Article in international journals 

Zemenu Tadesse Adimas; Biresaw Demelash Abera; Daneil Birhane Maru; Birhanu Aytegeb Ambaw; Aderaye Jembere Alemeyahu; Mekaunnt Alefe Adimas (2026). Effects of Roasted and Unroasted Black Cumin on the Physicochemical Properties of Oil, journal of Industrial Crops & Products.

Biresaw Demelash Abera  , Mekuannt Alefe Adimas  , Aderaye Jembere Alemayehu  , Zemenu Tadesse Adimas(2026). Sustainable Biopolymer Packaging from Fish Waste and Plant Starch: Advances, Challenges, and Future Perspectives.

Conference

Adimas, Z.T., Adimas, M.A., Abera, B.D. (2025). Effect of Application of Onion Paste on Dough for Enhancing Shelf Life and Sensory Properties of Bread. In: Abera, M.K., Tigabu, M.T., Abide Tadesse, A., Alaminie, A.A. (eds) Sustainable Development Research in Green Infrastructure, Water Resources, Manufacturing, and Process Engineering. Green Energy and Technology. Springer, Cham. https://doi.org/10.1007/978-3-031-87352-2_14

Submitted research articles in international conference 

  • Aderaye Jembere Alemayehu, Zemenu Tadesse Adimas, Biresaw Demelash Abera, Mekuannt Alefe Adimas (2026). Effect of Pumpkin Flesh Drying Time and Pumpkin–Wheat Flour Ratios on Physicochemical, Functional, and Sensory Quality of Bread
  • Aderaye Jembere Alemayehu, Zemenu Tadesse Adimas, Mekuannt Alefe Adimas, Biresaw Demelash Abera (2026). The effect of blending ratio of wheat and sweet potato flour and baking temperature on the physicochemical and sensory qualities of bread
  • Alemayehu, A. J., Asres, A. M., Adimas, M. A., Adimas, Z. T., & Abera, B. D. (2026). The effect of feed moisture content, barrel temperature, and screw speed on the sensory properties of tomato–maize–soybean-based extruded snack.ICAST

Teaching & Academic Duties

  • Undergraduate Courses: Heat transfer unit operation (FEng3062), mass transfer unit operation      (FEng4061), Coffee Tea and Spice Processing Technology (FEng5094), Mechanical Unit Operation(FEng3061), Food plant sanitation and waste treatment (FEng3132), Food Biotechnology (FEng 3113) 

Institutional Roles: Lecturer, Department of Food Science and Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. Researcher in food processing, postharvest technology, and sustainable food systems. 

References                                                   

  • Associate Prof. Biresaw Demlash

     Job: Chair holder, Food and beverage process chair, Faculty of Chemical and Food engineering

Faculty, Bahir Dar Institute of Technology, Ethiopia.

Email:  chembires@gmail.com