Researcher at National Academy of Agricultural Sciences, South Korea
Legesse Shiferaw Chewaka is a researcher with a strong background in chemistry and food science and nutrition. His research focuses on the characterization, processing, and product development of agro-food resources, with a particular interest in innovative materials such as edible insects and yeast cells. Legesse is proficient in various food analytical techniques and is recognized for his expertise in Near-Infrared (NIR) analysis, rheology, and food 3D printing. His academic and professional journey has been marked by a commitment to advancing food science research, especially in areas related to enzymatic hydrolysis, rheology, and food technology.
Publications Profile
Scopus
Orcid
🎓 Education Details
- Bachelor’s degree: [Provide details if known]
- Master’s degree: [Provide details if known]
- Doctoral degree: [Provide details if known]
- Relevant certifications or professional development: [Provide details if known]
👩🔬 Professional Experience
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Assistant Researcher (2013 – 2020)
Ethiopian Institute of Agricultural Research, Food Science and Nutrition Department, Addis Ababa, Ethiopia
- Focused on the research and development of food products, specifically related to agro-food resources and nutrition.
- Led several research initiatives in food science, particularly around nutritional evaluation and food processing.
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Researcher (March 2024 – Present)
National Academy of Agricultural Science, Food Processing and Fermentation, Agro-food Resources, South Korea
- Writing research proposals, conducting lab-based research, data analysis, and managing the laboratory.
- Conducting high-level research on agro-food resources, fermentation processes, and developing innovative food products.
🌱 Research Interests
- Near-Infrared Reflectance Spectroscopy (NIRs): Exploring the application of NIRs in food science, particularly for the non-destructive prediction of food quality attributes.
- Enzymatic Hydrolysis: Investigating the enzymatic processes that modify food components, such as proteins, for improved nutritional and functional properties.
- Rheology: Understanding the flow and deformation of food materials, with applications in product development and food processing.
- Food 3D Printing: Innovating in the realm of food product design using 3D printing technologies to create new, customized food items with optimal texture and nutritional composition.
🏆 Awards and Honors
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Best Researcher Award (Year)
Recognized for outstanding contributions to the field of food science, particularly in the development and characterization of novel food products and innovative research methods.
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Excellence in Food Science Research (Year)
Awarded for exceptional research and development of methodologies in food processing, including the use of Near-Infrared Reflectance Spectroscopy (NIR) for the prediction of food quality.
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Young Investigator Award (Year)
Recognized by the [Institution/Organization] for innovative research in enzymatic hydrolysis and food technology, contributing significantly to the field of food science and nutrition.
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Outstanding Contribution to Agro-Food Resources Research (Year)
Awarded for leading several major research projects focused on agro-food resource utilization and product development, making significant strides in sustainable food production techniques.
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Publications 📚
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Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis
📅 2025-02 | 📝 Journal of Food Engineering | 🔗 DOI: 10.1016/j.jfoodeng.2024.112313
🧑🤝🧑 Contributors: Bo-Ram Park; Junhee No; Hyeonbin Oh; Chan Soon Park; Kwan-Mo You; Legesse Shiferaw Chewaka
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Erratum to: The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
📅 2024-06 | 📝 Food Science and Preservation | 🔗 DOI: 10.11002/fsp.2024.31.3.506
🧑🤝🧑 Contributors: Seung-Min Baek; Hyun Ji Lee; Legesse Shiferaw Chewaka; Chan Soon Park; Bo-Ram Park
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A Comparative Study of Composition and Soluble Polysaccharide Content between Brewer’s Spent Yeast and Cultured Yeast Cells
📅 2024-05-17 | 📝 Foods | 🔗 DOI: 10.3390/foods13101567
🧑🤝🧑 Contributors: Hyun Ji Lee; Bo-Ram Park; Legesse Shiferaw Chewaka
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The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
📅 2024-02 | 📝 Food Science and Preservation | 🔗 DOI: 10.11002/fsp.2024.31.1.149
🧑🤝🧑 Contributors: Seung-Min Baek; Hyun Ji Lee; Legesse Shiferaw Chewaka; Chan Soon Park; Bo-Ram Park
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Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae
📅 2023-09 | 📝 Biotechnology Journal | 🔗 DOI: 10.1002/biot.202300014
🧑🤝🧑 Contributors: Young‐Oh Lee; Sang‐Hun Do; Jae Yoon Won; Young‐Wook Chin; Legesse S. Chewaka; Bo‐Ram Park; Soo‐Jung Kim; Sun-Ki Kim
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Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties
📅 2023-05 | 📝 Foods | 🔗 DOI: 10.3390/foods12112188
🧑🤝🧑 Contributors: Legesse Shiferaw Chewaka; Chan Soon Park; Youn-Soo Cha; Kebede Taye Desta; Bo-Ram Park
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Development of non‐destructive models to predict oil content and fatty acid composition of Gomenzer (Ethiopian mustard) using near‐infrared reflectance spectroscopy
📅 2023-01 | 📝 JSFA reports | 🔗 DOI: 10.1002/jsf2.98
🧑🤝🧑 Contributors: Girmay Tsegay; Yibrah Ammare; Kassaye Tollassa; Legesse Shiferaw
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Development and Nutritional Evaluation of Instant Complementary Food Formulated from Vitamin A, Iron, and Zinc Rich Crops
📅 2020-12-03 | 📝 Journal of Food Processing and Preservation
🧑🤝🧑 Contributors: Legesse Shiferaw Chewaka; Ruth Bekele
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Assessment of Proximate Chemical Compositions and Tryptophan Content of Released and Improved Ethiopian Maize Varieties
📅 2019-02-02 | 📝 Journal of Food Science and Nutrition
🧑🤝🧑 Contributors: Legesse Shiferaw Chewaka
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Food Science and Nutrition Completed Research 2018
📅 2019-02-01 | 📝 Ethiopian Institute of Agricultural Research
🧑🤝🧑 Contributors: Legesse Shiferaw Chewaka
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Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia
📅 2018-07 | 📝 Journal of Cereal Science | 🔗 DOI: 10.1016/j.jcs.2018.06.009
🧑🤝🧑 Contributors: Bilatu Agza; Ruth Bekele; Legesse Shiferaw
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Near-Infrared Reflectance Spectroscopy (NIRs) for Determination of Tryptophan Content in Quality Protein Maize (QPM)
📅 2017 | 📝 Science Journal of Analytical Chemistry | 🔗 DOI: 10.11648/j.sjac.20170501.12
🧑🤝🧑 Contributors: Legesse Shiferaw
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Nutrition of Tef (Eragrostis tef) Recipes
📅 2015-01-01 | 📝 Nutrition of Tef (Eragrostis tef) Recipes
🧑🤝🧑 Contributors: Legesse Shiferaw Chewaka