Mr. Zenebe Tadesse Tsegay has been a university lecturer at the Department of Food Science and Post-Harvest Technology, College of Dryland Agriculture and Natural Resources, Mekelle University, Mekelle, Ethiopia since October 2019. He received his Bachelor’s degree in the field of Applied Chemistry from Aksum University in November 2013 and his Master’s degree in Food Processing Technology from Bahir Dar University in June 2017. From November 2013 to November 2019, he worked as a chemistry laboratory technician, graduate assistant, and lecturer at Aksum University. He has proven research
experience with expertise in chemical and biological laboratory work, production, and food product characterization techniques. His main research areas include the Food Processing Technology field, especially in Food Safety, Food Processing, Food Microbiology, Food Biotechnology and Fermentation, Food Chemistry and Bioactive Compounds, Quality Assurance or Risk Assessment, etc., together with a command of process optimization.
Research Keywords & Expertise
Food & Beverage
Food & Drink
Food safety
Food science
Food security
Food analysis
Food processing and ...
Food waste managemen...
Food microbiology
Foo systems
Short Biography
Mr. Zenebe Tadesse Tsegay has been a university lecturer at the Department of Food Science and Post-Harvest Technology, College of Dryland Agriculture and Natural Resources, Mekelle University, Mekelle, Ethiopia since October 2019. He received his Bachelor’s degree in the field of Applied Chemistry from Aksum University in November 2013 and his Master’s degree in Food Processing Technology from Bahir Dar University in June 2017. From November 2013 to November 2019, he worked as a chemistry laboratory technician, graduate assistant, and lecturer at Aksum University. He has proven research
experience with expertise in chemical and biological laboratory work, production, and food product characterization techniques. His main research areas include the Food Processing Technology field, especially in Food Safety, Food Processing, Food Microbiology, Food Biotechnology and Fermentation, Food Chemistry and Bioactive Compounds, Quality Assurance or Risk Assessment, etc., together with a command of process optimization.
Well done!
