Dr. Admasu Fanta Worku, PhD

• Current Position/Role: Chair, Food Safety & Quality 
• Department/Faculty: Food Engineering/Faculty of Chemical & Food Engineering
• Office Location: Food Research Lab
• Official Email:admasu.fenta@bdu.edu.et
• Personal email: fantaadmasu@gmail.com
• Profile:  Google Scholar: ‪ https://scholar.google.com/citations?user=HfyjfK8AAAAJ&hl=en 

ORCID: https://orcid.org/0000-0003-1200-9064 

ResearchGate: https://www.researchgate.net/profile/Admasu-Worku-2 

• Short Biography: 

Admasu Fanta Worku (PhD) is currently engaged in teaching, research, and community engagement tasks as an associate professor. He chairs the food safety and quality chair of the FCFE. He has over 27 years of experience working at Bahir Dar & Hawassa Universities and the Ethiopian Institute of Agricultural Research (EIAR). He has supervised 23 MSc students and three PhD students. At the EIAR, he was responsible for evaluating the performance of new, potential crop varieties regarding their postharvest handling sturdiness, storability, processing qualities, and consumer acceptability. Moreover, he actively participates in different national policy and strategy development tasks, such as the Ethiopian Food System Transformation Roadmap, the National Food Safety and Quality Strategy for Primary Agricultural Produce, the national strategy for agro-food processing industry development, the development of National Food Safety Training Manuals, and associated Job Aids.

• Academic Qualifications:

• Key Areas of Expertise/Research Interests: Food Safety & Quality, Mycotoxins, Food Processing & Preservation
• Recent Key Publications or Major Projects (2025/26):

1. Oshone, A. O., & Worku, A. F. (2026). Comparative evaluation of storage bags for mold and mycotoxins control in niger seed cake. Journal of Stored Products Research, 116, 102936. https://doi.org/10.1016/j.jspr.2025.102936
2. Bimrew, T. M., Worku, A. F., Bedru, T. K., & Oshone, A. O. (2026). Effects of Cooking and Drying Methods on the Quality of Instant Mashed Potato Flakes. Journal of Food Processing and Preservation, 2026(1), 4694850. https://doi.org/10.1155/jfpp/4694850
3. Demissie, Y. F., Cherinet, M. T., Worku, A. F., & Jima, B. R. (2026). Effect of Blending Ratio and Baking Temperature on Nutritional Quality and Sensory Acceptability of Bread Developed from the Blends of Wheat, Sweet Lupine Flour and Moringa Leaf Powder. Food Chemistry Advances, 101305. https://doi.org/10.1016/j.focha.2026.101305
4. Zelelew, T. M., Worku, A. F., & Ambaw, B. A. (2026). Effect Of Amaranth Grain Flour On The Physicochemical Properties Of Bread. Applied Food Research, 101950. https://doi.org/10.1016/j.afres.2026.101950
5. Demissie, Y. F., Cherinet, M. T., Worku, A. F., Jima, B. R., Wudineh, T. A., & (2026). Determination of Nutritional Composition, Functional and Pasting Properties of Wheat, Sweet Lupine and Moringa Leaf Composite Flour. International Journal of Research and Scientific Innovation (IJRSI), 13(2). DOI: 10.51244/IJRSI.2026.130200112
6. Maru, D. B., Worku, A. F., Abera, B. D., Habtu, T. A., Achenef, E. L., Tade, B. A., & Oshone, A. O. (2025). Occurrence of Mycotoxins in Sunflower Seed Cake: A Study from Bahir Dar and its Vicinities, Northwest Ethiopia. Applied Food Research, 101207. https://doi.org/10.1016/j.afres.2025.101207
7. Woreta, T. M., Worku, A. F., Tenagashaw, M. W., Yemata, T. A., Mamo, F. T., Damtie, D. G., ... & Tsakali, E. (2025). Impact of core control and assurance activities on food safety systems in water bottling plants in Northwest Ethiopia. Applied Food Research, 5(2), 101092. https://doi.org/10.1016/j.afres.2025.101092
8. 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
9. Woreta, T. M., Worku, A. F., Tenagashaw, M. W., Yemata, T. A., Mamo, F. T., & Damtie, D. G. (2025). Influence of knowledge and attitudes on food safety perceptions and behavioral intentions among food business operators in water bottling factories: a PLS-SEM model. Discover Applied Sciences, 7(2), 145. https://doi.org/10.1007/s42452-025-06542-z 

• Ongoing research project: 

1. Low-cost technologies for reducing mycotoxin incidence in red pepper
2. Assessment of aflatoxin contamination critical points along the peanut supply chain

• Courses Taught / Current Responsibilities: 

Advanced Food Chemistry & Analysis;  Advanced Research Methods & Statistics; Food Safety Risk Analysis; Instrumental and Biochemical Analysis of Foods; Postharvest Handling System of Cereals, Legumes, and Oilseeds. Current Responsibility: Chair of Food Safety & Quality in the Food Engineering Department, Faculty of Chemical & Food Engineering.