Dr. Legesse Shiferaw Chewaka | Food Processing | Best Researcher Award
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
Education Details
- Bachelorโs degree: [Provide details if known]
- Masterโs 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 โ 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 โ 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. -
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. -
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. -
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. -
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 Brewerโs 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: YoungโOh Lee; SangโHun Do; Jae Yoon Won; YoungโWook Chin; Legesse S. Chewaka; BoโRam Park; SooโJung 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 nonโdestructive models to predict oil content and fatty acid composition of Gomenzer (Ethiopian mustard) using nearโinfrared 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