Mr. Zemenu Tadesse Adimas | HR Technology and Digital Transformation | Editorial Board Member
Lecturer And Researcher | The University of Bahir Dar University | Ethiopia
Mr. Zemenu Tadesse Adimas is an emerging researcher in the fields of Food Engineering and Biotechnology, with a strong scholarly focus on food product development, formulation, and natural preservation strategies. His academic background in Food Technology and Food Process Engineering has provided a solid foundation for exploring innovative, sustainable, and science-driven approaches to enhancing food quality and safety. He is particularly interested in the utilization of natural preservatives, improvement of indigenous foods, and optimization of storage technologies to reduce post-harvest losses. His research contributions span various critical topics in food science, including shelf-life extension, food processing, bioactive compounds, and the integration of traditional and modern preservation methods. His published works demonstrate both depth and breadth, covering microbial stability, physicochemical property optimization, sensory quality enhancement, hermetic storage systems, and the use of plant-based bioactive compounds for grain protection. These publications appear in reputable international journals such as Cogent Food & Agriculture, Applied Food Research, Heliyon, and the Poly Journal of Engineering and Technology. A notable portion of his work examines the effects of processing conditions such as temperature, time, and formulation ratios on the quality attributes of food and beverage products. His studies on cinnamon extract for juice preservation, roasting parameters for plant beverages, and flour blending for biscuit production showcase his commitment to developing practical, scalable solutions for industry and community-level food systems. His scientific interests also extend to post-harvest technology, where he has investigated hermetic storage methods to minimize losses in staple crops such as maize and wheat. Through systematic experimental design, analytical evaluation, and interdisciplinary collaboration, he contributes to improving food security and promoting value-added food innovations. Across his research portfolio, Zemenu emphasizes evidence-based problem solving, sustainability, and the enhancement of traditional knowledge through modern food science techniques.
Featured Publications
Abera, B. D., Adimas, Z. T., Adimas, M. A., Alemayehu, A. J., & Geletu, M. G. Effect of blending ratios of roasted and unroasted lupine flour on the physicochemical properties, antinutritional factors, and organoleptic qualities of wheat–lupine composite bread. Applied Food Research.
Alemayehu, A. J., Adimas, Z. T., & Abera, B. D. The effect of sugar concentration and storage time on the physicochemical, microbial, and sensory properties of ginger drink. Applied Food Research.
Adimas, Z. T., & Abera, B. D. Effect of roasting time and temperature on the physicochemical and sensory properties of plant beverage from groundnut. Applied Food Research.
Adimas, Z. T., Adimas, M. A., & Abera, B. D. Plant-based bioactive compounds for grain storage: A comprehensive review. Cogent Food & Agriculture.