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.

📖Publications : 

 

Dr. Jose Antonio Curiel | Tecnologia de Alimentos | Best Paper Award

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Dr. Jose Antonio Curiel | Tecnologia de Alimentos | Best Paper Award 🏆

 Doctor. Jose Antonio Curiel, INIA-CSIC, Spain🎓

Professional Profile 

🎓Early Academic Pursuits 

JosĂ© Antonio Curiel Gámiz was born on January 17, 1981, in Spain. He pursued his undergraduate studies in Biology at the Universidad de Granada, graduating on December 23, 2005. His academic journey continued with a Ph.D. from the Universidad AutĂłnoma de Madrid, awarded on November 24, 2010. His doctoral research, titled “DegradaciĂłn de galotaninos por Lactobacillus plantarum: estudio genĂ©tico y funcional de las enzimas tanasa y galato descarboxilasa,” focused on the genetic and functional study of enzymes in Lactobacillus plantarum.

🔬Professional Endeavors 

José Antonio Curiel Gámiz is currently a Científico Titular OPIS at the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), working in the Technology of Foods Department. His career path includes prestigious positions such as a Ramón y Cajal contract researcher, Jóvenes Investigadores contract holder, and postdoctoral research roles in Italy and Spain. His contributions span across multiple research centers, including the Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF) and Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC).

🏆Accolades and Recognition 

With an impressive H-index of 35, Curiel Gámiz has significantly impacted his field. His work has been supported by various research projects funded by notable entities, including the Ministerio de Ciencia e Innovación (MICINN) and the European Commission. His projects have received substantial funding and recognition, reflecting his influential research contributions.

🌍Impact and Influence 

JosĂ© Antonio Curiel Gámiz’s research has greatly advanced our understanding of enzyme functionality, fermentation processes, and the development of novel food products. His work in the characterization of enzymes and fermentation has implications for both food quality and the development of functional ingredients, impacting industries such as winemaking and food processing.

🚀Legacy and Future Contributions 

Looking ahead, Curiel Gámiz is poised to continue his impactful research in enzyme biotechnology and functional food ingredients. His ongoing projects and future research endeavors will likely advance the fields of food science and biotechnology, contributing to sustainable practices and innovative food solutions.

 

📖Publications : 

Paper Title: Food phenolics and Lactiplantibacillus plantarum
Authors: Muñoz, R., Rivas, B.D.L., Curiel, J.A., Sánchez-Arroyo, A., Jiménez, N.
Journal: International Journal of Food Microbiology
Volume: 412
Pages: 110555
Year: 2024

Paper Title: Differential gene expression by Lactobacillus plantarum WCFS1 in response to phenolic compounds reveals new genes involved in tannin degradation
Authors: Reverón, I., Jiménez, N., Curiel, J.A., de las Rivas, B., Muñoz, R.
Journal: Applied and Environmental Microbiology
Volume: 83
Issue: 7
Pages: e03387-16
Year: 2017

Paper Title: Genetic and biochemical approaches towards unravelling the degradation of gallotannins by Streptococcus gallolyticus
Authors: Jiménez, N., Reverón, I., Esteban-Torres, M., de las Rivas, B., Muñoz, R.
Journal: Microbial Cell Factories
Volume: 13
Issue: 1
Pages: 154
Year: 2014

Paper Title: Characterization of a bacterial tannase from Streptococcus gallolyticus UCN34 suitable for tannin biodegradation
Authors: Jiménez, N., Barcenilla, J.M., De Felipe, F.L., De Las Rivas, B., Muñoz, R.
Journal: Applied Microbiology and Biotechnology
Volume: 98
Issue: 14
Pages: 6329–6337
Year: 2014

Paper Title: Tannin degradation by a novel tannase enzyme present in some Lactobacillus plantarum strains
Authors: Jiménez, N., Esteban-Torres, M., Mancheño, J.M., De las Rivas, B., Muñoza, R.
Journal: Applied and Environmental Microbiology
Volume: 80
Issue: 10
Pages: 2991–2997
Year: 2014

Paper Title: Contribution of a tannase from Atopobium parvulum DSM 20469T in the oral processing of food tannins
Authors: Jiménez, N., Santamaría, L., Esteban-Torres, M., de las Rivas, B., Muñoz, R.
Journal: Food Research International
Volume: 62
Pages: 397–402
Year: 2014

Paper Title: Uncovering the Lactobacillus plantarum WCFS1 gallate decarboxylase involved in tannin degradation
Authors: Jiménez, N., Curiel, J.A., Reverón, I., de las Rivas, B., Muñoz, R.
Journal: Applied and Environmental Microbiology
Volume: 79
Issue: 14
Pages: 4253–4263
Year: 2013