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Aderaye Jembere Alemayehu
Academic Rank
Lecturer

Aderaye Jembere, MSc

Lecturer, Food Engineering/Faculty of Chemical and Food Engineering

Biography/Profile Summary

Mr. Aderaye Jembere is an educator and researcher with over a decade of experience specializing in Food Technology. His work focuses on transforming agricultural raw products into high-value food products with long shelf life.

Educational Background

  • MSc in Food Technology – Bahir Dar University
  • BSc in Food Technology and Process Engineering – Bahir Dar University 
  • Core Expertise & Research Interests
  • Product development and innovation
  • Beverage processing and testing.
  • Chemical and microbial kinetics study

Key Publications & Projects

  • The effect of sugar concentration and storage time on the physicochemical, microbial and sensory properties of ginger drink
  • The impact of drying method and ripening levels of tomato on the physico chemical, microbial and functional properties of tomato powder
  • The effect of blending ratio and baking temperature on the physicochemical and sensory properties of biscuit from wheat and ground nut flour
  • The effect of sugar concentration and fermentation time on physicochemical, microbial and sensory properties of pumpkin wine 
  • Effect of seed pretreatment, screw speed, and pressing conditions on yield, quality, and fatty acid distribution of pumpkin seed oil
  • Effect of blending ratios of roasted and unroasted lupine flour on the physicochemical properties, anti-nutritional factors, and organoleptic qualities of wheat-lupine composite bread
  • Impacts of Feed Moisture Content, Barrel Temperature, and Screw, Speed on the Physicochemical, Functional, and Sensory Properties of Tomato–Maize–Soybean-Based Extruded Snack

Teaching & Academic Duties

Undergraduate Courses: 

  • Fundamentals of food reaction kinetics and reactor design (Feng 2114), 
  • Fundamentals of food process engineering (Feng 2088)

Institutional Roles: Chair of the Faculty Curriculum Review Committee