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

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

1. 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.

2. 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

• 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

• 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