Birhanu Ayitegeb Ambaw
Department Head / Chair, Department of Food Engineering
Faculty of Chemical and Food Engineering
Bahir Dar Institute of Technology, Bahir Dar University
Contact Information
- Office: Tana Building, Room 218
- Official Email: Birhanu.Ayitegeb@bdu.edu.et
Professional Profiles
- ResearchGate: Birhanu Ayitegeb
- ORCID ID: . ORCID: 0009-0000-5899-7294
Biography/Profile Summary
Mr. Birhanu Ayitegeb Ambaw is a Food Engineering academic and researcher serving as the Head of the Department of Food Engineering at Bahir Dar University. He has extensive experience in teaching, research, academic leadership, curriculum development, and quality assurance in higher education. His research activities focus on food processing technologies, food quality and safety, drying technologies, postharvest engineering, food product development, and sustainable food systems. He has supervised undergraduate research projects and actively contributes to institutional accreditation, program evaluation, and community engagement initiatives. His work aims to promote innovative and sustainable food processing solutions that support food security and industrial development.
Academic Qualifications
- MSc in Chemical Engineering (Process Engineering) – Bahir Dar University, Ethiopia
- BSc in Food Engineering – Bahir Dar University, Ethiopia
- BSc in Civil Engineering – Bahir Dra University , Ethiopia
Core Expertise & Research Interests
- Food Processing and Preservation Technologies
- Food Quality and Safety Management
- Drying and Dehydration Technologies
- Postharvest Engineering
- Food Product Development
- Food Process Optimization
- Food Engineering Education and Curriculum Development
- Sustainable Food Systems
Key Publications & Major Projects
- Solar and Microwave-Assisted Drying Technologies
- Food Quality Assessment and Optimization
- Postharvest Loss Reduction Technologies
- Food Safety and Quality Assurance Systems
- Sustainable Food Processing Innovations
Recent Publications
(Please insert your most recent publications here.)
- Ayitegeb, B., et al. (2026). Effect of amaranth grain flour on the physicochemical properties of bread. Journal of Applied Food Research
- Ayitegeb, B., et al. (2026). Evaluation of Storage Materials for Avocado Ripening: Comparing Local Bio-materials (Teff Straw/Ash) and Low-Density Polyethylene.Journal of Applied Food Research
- Ayitegeb, B etal. (2026). Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours. Journal of Food Science and Nutrition
- Ayitegeb,B., etal. (2026). Assessment of Potato Postharvest Loss in Awi and South Gondar Zones, Amhara Region, Ethiopia. International Journal of Food Science
- Ayitegeb,B.,etal.(2026). Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies.Journal of Food Processing and Preservation
- Ayitegeb,B.,etal. (2026). Effect of potato-maize blending ratio and fermentation time on the quality of wheat-based composite bread. Journal of Applied Food Research
Teaching & Academic Responsibilities
Undergraduate Courses
- Fluid Mechanics and Rheology
- Applied Thermodynamics
- Process control and Instrumentation
- Biochemical Engineering
- Fundamental of Reaction and Bioreactor Design
- Heat and Mass Transfer in Food Systems
Administrative and Academic Roles
- Head/Chair, Department of Food Engineering
- Coordinator of Departmental Academic Programs
- Member of Faculty and University Committees
- Supervisor of Undergraduate Research Projects
- Contributor to Program Accreditation and Quality Assurance Activities