Dr. Biadge Kefale, Ethiopian Institute of Agricultural Research, Ethiopia.
Dr. Biadge Kefale Anteneh is a seasoned researcher in the field of Food Science and Nutrition, currently serving at Holeta Research Center under the Ethiopian Institute of Agricultural Research (EIAR). 🎓 With a robust academic background and more than a decade of active research service since 2012, he has earned a PhD in Post-harvest Technology, specializing in the preservation and enhancement of Ethiopian food products. 🌾 As Head of the Food Science and Nutrition Research Process, he has made significant contributions to value addition, food formulation optimization, and post-harvest stability studies. His focus on indigenous products like Awaze paste demonstrates his commitment to both scientific innovation and cultural preservation. His dedication to research excellence, active participation in national societies, and hands-on involvement in food technology make him a valuable contributor to Ethiopia’s nutrition and agricultural advancement. 🧪
👤 Profile
Scopus
🎓 Education
Dr. Kefale’s academic journey began at Haramaya University, where he obtained a B.Sc. in Chemistry in 2011. He further specialized with an M.Sc. in Food Science and Nutrition from Addis Ababa University in 2016. 📚 Committed to academic excellence, he pursued and completed a PhD in Post-harvest Technology. These credentials have provided him with a firm foundation for conducting impactful food research, particularly in optimizing traditional Ethiopian food products. 🥣 Complementing his formal degrees, he participated in a range of international and local short-term trainings, including specialized sessions in NIRS application, malt barley quality, oil seed quality improvement, and brewing sciences in Belgium and France. 🌍 This diverse educational exposure has equipped him with technical, analytical, and applied skills to innovate and lead in food technology and nutrition.
🧪 Experience
Dr. Kefale brings over 12 years of research experience, ascending through various roles since joining EIAR in 2012—from Junior Researcher to leading Food Science and Nutrition projects. 🌱 His early roles in crop research laid a strong foundation, later transitioning into food and nutrition research where he now serves as a senior researcher and process head. Since 2018, he has taken on leadership responsibilities, managing multi-disciplinary teams and ensuring the successful execution of impactful studies on Ethiopian food products. 🍅🥕 His career trajectory highlights his ability to merge research excellence with administrative acumen. He is also a long-standing member of the Food and Nutrition Society since 2017, further solidifying his commitment to professional growth and sectoral development.
🔎 Research Interests
Dr. Kefale’s research interests lie at the intersection of food quality, nutrition, and post-harvest technology. 🥼 He focuses on optimizing traditional Ethiopian foods, improving nutritional value, enhancing shelf-life, and reducing post-harvest losses. He leverages statistical mixture design, packaging material evaluations, and shelf stability modeling in his studies—emphasizing products such as Awaze paste, red pepper, and oil seeds. 🧄🌶 His multidisciplinary work contributes to food security and sustainable agricultural practices by valorizing local resources. With continuous involvement in international collaborations and advanced analytical training, he is dedicated to applying cutting-edge science to solve practical food system challenges.
🏆 Awards & Recognition
While specific awards have not yet been documented, Dr. Kefale’s career milestones—such as leading national research processes, international training participation in Belgium and France, and multiple peer-reviewed journal publications—demonstrate professional recognition and scholarly merit. 🌟 His nomination for the Best Researcher Award reflects his scientific contribution to food innovation in Ethiopia. His consistent publication record, leadership in national food research, and technical outreach underscore his growing reputation in the academic and applied nutrition fields. 🥇 As he advances in his career, he is a strong contender for national and international honors in research and innovation.
📚 Publication Top Notes
Optimization of Awaze paste formulations
Optimization of spicy red pepper paste by D-optimal mixture design
Properties of traditional ingredients for spicy foods
Effect of packaging materials and storage temperature on shelf stability of Awaze paste
Evaluation of quality parameters in sunflower and safflower varieties