Mr. Daniel Berhane Maru, MSc

Chief Technical Assistant I, Food Engineering/Chemical and Food Engineering

Department/Faculty: Food Engineering/Chemical and Food Engineering

Office Location: Building #41

Official Email: Danial.Birhane@bdu.edu.et 

Google Scholar: https:/scholar.google.com/citations?user=DKPbuw4AAAAJ

Research Gate: https://www.researchgate.net/profile/Daniel-Maru-3?ev=hdr_xprf

ORCID ID: https://orcid.org/0009-0007-9420-0108

Short Biography

• Mr. Daniel Berhane Maru is a food safety and quality professional with expertise in food analysis, laboratory research, and quality assurance. He holds a M.Sc. in Food Engineering (Specialization in Food Safety and Quality) and a B.Sc. in Food Technology and Food Process Engineering. Currently, he serves as a Chief Technical Assistant I at Bahir Dar Institute of Technology, providing research and laboratory support for students, researchers, and external clients. His research focuses on mycotoxin contamination in animal feed, microbial food safety, and the physicochemical, nutritional, microbiological, and sensory evaluation of food products. He has extensive experience in laboratory techniques, including UV–Visible spectrophotometry, Kjeldahl protein determination, elemental analysis, and texture analysis. His professional interests center on food safety, food quality assurance, and analytical methodologies that contribute to improved food quality and public health.
• Academic Qualifications
• MSC in Food Engineering (Specialization in Food Safety and Quality) at Bahir Dar Institute of Technology, Bahir Dar University.
• BSC in Food Technology and Food Process Engineering in Bahir Dar Institute of Technology Bahir, Dar University.
• Key Areas of Expertise/Research Interests
• Food Processing
• Food Safety and Quality Assurance
• Food Preservation Technologies
• Nutrition and Functional Foods
• Technology Transfer and Innovation
• Mycotoxin and Food Contaminant Analysis
• Food Quality Evaluation and Sensory Analysis
• Food Microbiology and Food Safety Management
• Laboratory Analysis and Instrumentation
• Recent Key Publications or Major Projects
• 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 itsVicinities,NorthwestEthiopia.Appl.FoodRes.5(2),101207. https://doi.org/10.1016/j.afres.2025.101207
• Bisrat Walle ^a, Takele Ayanaw ^d, Estifanos Kassahun ^b, Solomon Tibebu Gebreabe ^c, Agimassie Agazie ^d, Mesfin Wogayehu ^d, Tadele Andargie ^d, Degnet Teferi ^d, Abebaw Teshome ^d, Sadik Jemal ^d, Behailu Bisenebit Mossie ^d, Daniel Berhane Maru ^d, Bekalu Abiye Tade ^d, Influence of mixed microbial starter cultures and fermentation duration on the quality and shelf life of Ethiopian Injera, https://doi.org/10.1016/j.afres.2025.101438
• Mestawet Girma Bekele1, Daniel Berhane Maru1, Tibebu Merde Zelelew2,*, Advances in ballistic and impact-resistant composite fabrics: A review, https://orcid.org/0000-0002-1886-7732
• Berhanu Regassaa,b , Agimassie Agazie Aberab, Yodit Fikadu Demissiea,b , Bekalu Abiye Tadeb and Daniel Berhane Maru, Effect of teff flour particle size and dough kneading time on the quality attributes of injera, https://doi.org/10.1080/19476337.2026.2651506
• Dessie Teka Nibret1*, Tadele Andargie Wudineh2, Mesfin Wogayehu Tenagashaw2, Agimassie Agazie Abera2, Degnet Teferi Asres2, Abebaw Teshome Tiruneh2, Takele Ayanaw Habtu2, Sadik Jemal Awol2, Danel Berhineb2 and Asrat Otrub2, Effect of Blending Ratio and Fermentation Time on the Physicochemical, Microbiological, and Sensory Qualities of Injera Prepared From Maize-Sorghum and Wheat Flours, SSN 2690-2478

• Masresha Gebeyehu Ewunetu1,2* , Ararsa Tessema1, Tadele Tuba1, Daniel Berhane2 and Zemene Tadege Woldie1,2, Response surface optimization, nutritional, and sensory evaluation of bread developed from wheat, amaranth, and banana composite flour, https://doi.org/10.1007/s44187-025-00641-x

• Zinash Tadesse Bonger1,2*,Metadel Kassahun Abera2, Takele Ayanaw Habitu2,Agimassie Agazie Abera2, Mesfin Wogayehu Tenagashaw2, Abebaw Teshome Tiruneh2, Sadik Jemal Awol2, Tadele Andargie Wudineh2, Deginet Teferi Asres3, Bekalu Abiye Tade2, Daniel Berhane Maru2, Bisrat Walle Wube1. https://dx.doi.org/10.2139/ssrn.5385589
• Yibeletal Aynalem Nurie 1,2*, Alayu Yalew Teferra1, Gashaw Tilahun Desta1 and Daniel Berhane Maru 3, Feed Resources, Formulation, Feeding Practice and Growth Performance of Nile Tilapia in Ethiopia., https://doi.org/10.31579/2637-8914/323
• Behailu Bisenebet Mossie, Birhanu Ayitegeb Ambaw, Biresew Demelash Abera, Yeshiwas Ayehu, Daniel Berhane Maru, Asrat Otoru Oshonel, Wendu H./Mikael H/Meskel, Effect of Blending Ratio of Wheat and Cocoyam Flour on the Physicochemical, Functional,andSensoryQualitiesofCookies.,18June2026 https://doi.org/10.1155/jfpp/6235591
• Courses Taught / Current Responsibilities
• Food Chemistry Lab (FEng 2052)
• Food Analysis lab.( FEng 3055 )