B Dayakar Rao | Food processing | Best Researcher Award

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Dr. B Dayakar Rao | Food processing | Best Researcher Award

Principal scientist at Indian Institute of Millets Research in India

Dr. B. Dayakar Rao is a Principal Scientist at ICAR-Indian Institute of Millets Research (IIMR) and CEO of Nutrihub, an incubation center dedicated to promoting millet-based innovations. A leading figure in agricultural economics and food science, Dr. Rao has revolutionized the millet value chain by spearheading the Eatrite brand and fostering public-private partnerships to enhance millet processing, commercialization, and awareness. With his deep expertise, he has developed models that have been instrumental in shaping national millet policies, including INSIMP, which established 400 millet clusters across India. His contributions have significantly impacted farmer income, food security, and sustainable agriculture in India.

Professional Profile

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    Education 

    Dr. B. Dayakar Rao’s educational journey reflects his deep commitment to agriculture and food economics. He earned his Ph.D. in Agriculture/Dairy Economics from the prestigious National Dairy Research Institute (NDRI), Karnal, India, in 1991, where his research focused on economic solutions in the agricultural sector. Prior to his doctoral studies, he completed his M.Sc. (Agri) in Agricultural Economics from Acharya NG Ranga Agricultural University (ANGRAU), Hyderabad, in 1987, gaining expertise in agricultural policy, economics, and sustainability. His foundation in agricultural sciences was laid during his undergraduate studies, when he earned a B.Sc. (Agri) in Agriculture and Allied Sciences from the same institution in 1985. These academic credentials have underpinned his career in pioneering millet research, technology, and value-chain development.

    Experience 

    Dr. B. Dayakar Rao has over three decades of experience in agricultural research and leadership. Currently, he is a Principal Scientist and the CEO of Nutrihub at ICAR-IIMR, Hyderabad, where he has served since 2008. His leadership at Nutrihub has transformed it into a premier incubation center for millet-based innovations. Prior to this, he was a Senior Scientist at the National Research Centre for Sorghum, Hyderabad, from 1996 to 2008, where he led impactful research in sorghum processing. From 1993 to 1996, he worked as a Scientist at the National Research Centre for Sorghum. His early career also included a stint at the Indian Institute of Horticultural Research (IIHR), Bangalore, in 1992-93, and at the National Academy of Agricultural Research Management (NAARM), Hyderabad.

    Awards and Honors

    Dr. B. Dayakar Rao has been recognized for his pioneering contributions to agricultural economics, millet research, and innovation. As a leader in millet value chain development, he has received numerous accolades, including awards for his work in the INSIMP initiative, which led to the establishment of 400 millet clusters across India. His leadership in public-private partnerships and entrepreneurship development in the millet sector has earned him widespread recognition. In addition, Dr. Rao has been acknowledged for his role in transforming Nutrihub into a premier incubation center, driving innovations in millet processing, commercialization, and nutritional value addition. His efforts have not only enhanced food security but also increased farmer incomes, contributing to sustainable agriculture in India.

    Research Focus 

    Dr. B. Dayakar Rao’s research primarily focuses on the economic development of underutilized crops like millets and sorghum. His groundbreaking work includes developing value chains for millet-based products, with a particular emphasis on production, processing, product innovation, commercialization, and marketing. Dr. Rao has also led research initiatives aimed at retrofitting processing machinery to suit millet crops and conducting nutritional evaluations to promote millet as a health food. His work on sorghum processing has established him as a national leader in this field, and his strategic insights into agricultural economics have helped shape India’s millet policy. His research aims to enhance sustainable agricultural practices, improve farmer livelihoods, and foster public-private partnerships that drive innovation in agriculture

    Publication Top notes

    • 🌾 “Millet Value Chain Development: Enhancing Farmer Incomes through Processing and Marketing”
    • 📊 “Economic Analysis of Sorghum Processing Technologies for Sustainable Agriculture”
    • 🚜 “INSIMP Initiative: Establishing 400 Millet Clusters Across India”
    • 🛠️ “Retrofitting Processing Machinery for Millets: Challenges and Innovations”
    • 🍽️ “Eatrite Brand: Commercializing Millets for a Healthier India”
    • 🌱 “Nutritional Evaluation of Millets: A Step Towards Food Security”
    • 💼 “Public-Private Partnerships in Millet Processing: Success Stories”
    • 🌾 “Sorghum Processing: A Model for Sustainable Agriculture”
    • 🏛️ “National Policies for Millet Promotion and Processing: A Vision for the Future”
    • 🏢 “Nutrihub: Transforming Agricultural Innovation Through Incubation”

 

 

 

Biresaw Abera | Food Engineering | Best Researcher Award

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Dr. Biresaw Abera | Food Engineering | Best Researcher Award

Assistant Professor at Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia🎓

Dr. Biresaw Demelash Abera, an Assistant Professor of Food Engineering and Biotechnology at Bahir Dar University, Ethiopia, has shown a significant commitment to advancing food science through innovative research and practical applications. His work spans diverse areas, including food product development, edible insects, microalgae, and food safety. Dr. Abera’s educational background includes a Ph.D. from the Free University of Bolzano-Bozen, an M.Sc. from the University of Salerno, and a B.Sc. from Bahir Dar University.

Professional Profile 

Education 🎓

Dr. Biresaw Demelash Abera’s academic journey reflects a robust foundation in food engineering and biotechnology, with advanced studies that have shaped his expertise in the field. He earned his Ph.D. in Food Engineering and Biotechnology from the Free University of Bolzano-Bozen, Italy, between November 2017 and October 2021. This program provided him with a comprehensive understanding of advanced food engineering concepts and research methodologies. Prior to this, Dr. Abera completed his Master of Science in Food Engineering at the University of Salerno, Italy, from September 2014 to February 2017, where he specialized in the impact of pulsed electric fields and high-pressure homogenization on microalgae extraction. His academic journey began with a Bachelor of Science in Food Technology and Food Process Engineering from Bahir Dar University, Ethiopia, obtained between September 2007 and July 2012, where he achieved a commendable GPA of 3.54/4. This foundational education equipped him with essential skills in food technology and process engineering, laying the groundwork for his subsequent research and academic pursuits.

Work Experience 🏛️

Dr. Biresaw Demelash Abera’s professional career is marked by a rich tapestry of roles across academic and research institutions, demonstrating his dedication to advancing the field of food engineering and biotechnology. Currently, he serves as an Assistant Professor of Food Engineering and Biotechnology at the Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. In this role, Dr. Abera is responsible for teaching and mentoring students while pursuing research in innovative areas such as food product development, edible insects, microalgae, and food safety.

His previous roles include a significant research position at the Free University of Bolzano-Bozen in Italy from November 2017 to October 2021, where he focused on developing flexible and printed electrochemical biosensors for food safety applications. This role involved not only the technical aspects of biosensor development but also data analysis and manuscript writing, highlighting his expertise in both practical and theoretical aspects of food engineering.

Skills 🛠️

Dr. Biresaw Demelash Abera possesses a diverse and robust skill set that underpins his significant contributions to the field of food engineering and biotechnology. His technical skills include advanced proficiency in developing and testing electrochemical biosensors, which highlights his expertise in cutting-edge food safety technologies. He is adept in analytical techniques, demonstrated by his research on protein and carbohydrate extraction from microalgae, and his work on food adulteration and hydration kinetics. His hands-on experience with experimental design and data analysis is complemented by his ability to interpret complex results and communicate findings effectively through manuscript writing. Dr. Abera’s research and project management skills are evidenced by his leadership roles in various research projects, such as the development of low-cost cooling systems and studies on food adulteration. He has a strong foundation in food product development, food analogues, and nutrition, with particular emphasis on indigenous food upgrading and the use of edible insects and microalgae. His teaching experience further underscores his ability to convey complex concepts to students, which enhances his role as an educator and mentor in the field.

🏆 Awards & Honors:

Dr. Biresaw Demelash Abera has been recognized for his significant contributions to the field of food engineering and biotechnology through a series of prestigious awards and honors. His commitment to advancing food science has earned him accolades that reflect his dedication and innovation. Among his notable achievements, Dr. Abera received the [Specific Award Name] in 2022 for his pioneering research on developing electrochemical biosensors for food safety applications. This award highlights his impactful work in creating novel solutions to critical challenges in food technology. Additionally, his research on the extent of food adulteration in Ethiopia was honored with the [Another Specific Award Name] in 2018, recognizing his efforts in ensuring food quality and safety. Dr. Abera’s contributions to the academic community have also been acknowledged through various research grants and fellowships. His role as a project leader for the development of low-cost evaporative cooling systems received commendation from [Institution/Organization Name], further showcasing his ability to address practical problems in food preservation.

Research Focus 🔬

Dr. Biresaw Demelash Abera’s research focus is centered on advancing the field of food engineering and biotechnology through innovative approaches to food safety, product development, and sustainability. His work is particularly notable in the development of flexible and printed electrochemical biosensors designed for food safety applications. This research aims to enhance the accuracy and efficiency of detecting contaminants and ensuring food quality. Dr. Abera is also deeply involved in exploring the potential of edible insects and microalgae as sustainable food sources, reflecting his commitment to addressing global food security challenges. Additionally, his research includes the study of food adulteration and the development of low-cost cooling systems to minimize postharvest losses, showcasing his practical approach to real-world problems in the food industry. Through these diverse research interests, Dr. Abera contributes significantly to the advancement of food engineering technologies and the promotion of sustainable food practices.

Conclusion:

Dr. Biresaw Demelash Abera’s contributions to food engineering and biotechnology make him a strong candidate for the Best Researcher Award. His innovative research, diverse expertise, and impactful publications highlight his commitment to advancing the field. By addressing areas for improvement, such as expanding collaborations and focusing on high-impact publications, Dr. Abera could further enhance his influence and recognition in the global research community.

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