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Yemenue Lake Adiss
Academic Rank
Lecturer

Mr. Yemenue Lake Adiss, MSc

Lecturer, Food Engineering/Faculty of Chemical and Food Engineering

Biography/Profile Summary

Mr. Yemenue Lake is lecturer at Bahir Dar Institute of Technology, Bahir Dar University with over 5 years of academic experience in educating and researching. He is passionate and enthusiastic about his career, a quality demonstrated in his teaching, mentoring students, doing research, and delivering a community service. He strives to deliver the highest quality of education in the Food Engineering program. He specialized in Food Technology, particularly focusing on an emerging food that he transformed oat milk (a plant-based milk) into a more nutritious and drinkable beverage that mimics to a dairy milk. Besides this, he is now serving as a Food Safety and Quality Trainer in response to the National Food Safety and Quality Strategy which was declared in 2024.

Educational Background

  • MSc in Food Technology – Bahir Dar Institute of Technology, Bahir Dar University

Specialization: Transforming Raw Oat Grain into Oat Milk and its Fortification

  • BSc in Food Engineering – Bahir Dar Institute of Technology, Bahir Dar University 

Core Expertise & Research Interests

• Food & Beverages Processing

• Food Safety & Quality

• Food Toxicology

• Food Packaging

• Postharvest Loss and Food Waste Management

• Emerging Food Technologies

• Future Foods

• Plant-based Food Analogs for Animal Meat and Milk (Dairy Products)

Key Publications

  • Ayalew, D. B., Abera, B. D., & Adiss, Y. L. (2024). Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine. Heliyon, 10(13), e33122.
  • Birlew, D., Demelash, B., & Lake, Y. (2025). Journal of Food Composition and Analysis Effects of roasting temperature and soaking time on the physico-chemical quality of white lupine (Lupinus albus L.) flour. 148(August).

Teaching & Academic Duties

  • Undergraduate Course: Food Machinery and Equipment Design (Feng 3082)

Institutional Roles:

  •  Lecturer under the Faculty of Chemical and Food Engineering
  • Standing committee member for the Food Engineering (BSc) program accreditation under the ETA (Education and Training Authority of Ethiopia) guidelines.
  • Standing committee member for the Post-harvest Laboratory Accreditation.