Asrat Otoru Oshone, MSc                                                       

Chief Technical Assistant I & Researcher

Food Engineering/Faculty of Chemical and Food Engineering

• Email:asratotoru2007@gmail.com
• Office: Block 41, Room 39, Bahir Dar Institute of Technology
• Profiles: [ORCID: 00009-00000-2951-0096]

Biography/Profile Summary

Asrat Otoru Oshone is a Chief technical assistant I  in the Faculty of Chemical and Food Engineering at Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. He has extensive professional experience in higher education, research, laboratory management, and community engagement. He actively supports undergraduate instruction in Food Technology through laboratory-based teaching and practical training. His research and professional interests encompass food safety and quality assurance, food processing and preservation, ingredient functionality, food product development, food microbiology, food chemistry, postharvest technology, value chain loss reduction, nutrition-sensitive food systems, food packaging, quality management systems, sustainable food production, and food security. He is also interested in the application of innovative technologies to improve food quality, safety, shelf life, and resource efficiency within the food industry. Through his teaching, research, and outreach activities, he contributes to the advancement of food science and technology, food safety and quality, and community development in Ethiopia.

Educational Background

• MSc in Food Technology – Bahir Dar University
• BSc in Food and Biochemical Technology – Bahir Dar University

Core Expertise & Research Interests

• Food Safety and Quality
• Food processing and Production
• Food Microbiology

Key Publications & Projects

• Comparative evaluation of storage bags for mold and mycotoxins control in niger seed cake, https://doi.org/10.1016/j.jspr.2025.102936
• Occurrence of mycotoxins in sunflower seed cake: A study from Bahir Dar and its Vicinities, Northwest Ethiopia, https://doi.org/10.1016/j.afres.2025.101207
• Effects of Cooking and Drying Methods on the Quality of Instant Mashed Potato Flakes,  https://doi.org/10.1155/jfpp/4694850
• Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional, and Sensory Qualities of Cookies,  https://doi.org/10.1155/jfpp/6235591

Teaching & Academic Duties

• Undergraduate Courses: Food analysis, Food chemistry, and food microbiology 

Food Fortification