Melaku Tafese Awulachew

Melaku Tafese Awulachew is a Researcher II in Food Processing Technology at the Kulumsa Agricultural Research Center, Ethiopian Institute of Agricultural Research (EIAR), Ethiopia. He holds a B.Sc. in Chemical Engineering from Adama Science and Technology University and an M.Sc. in Chemical Engineering (Food Engineering) from Addis Ababa University. He is currently pursuing a Ph.D. in Chemical and Biochemical Engineering at Addis Ababa University, with research focused on sustainable production of native plant proteins using advanced separation and fractionation technologies.

His research interests include food processing technology, food engineering, functional foods, food biotechnology, sustainable food systems, postharvest technology, food packaging, probiotics and postbiotics, bioactive compounds, cereal and pulse processing, and value addition of underutilized crops. His work emphasizes improving food quality, nutrition, sustainability, and resource efficiency through innovative technologies and interdisciplinary approaches.

Melaku has authored and co-authored more than 70 peer-reviewed journal articles, book chapters, and conference papers. He actively serves as a reviewer for several international journals in food science, nutrition, and biotechnology and contributes to advancing scientific quality through peer review. His research has been presented at international conferences and has contributed to the development of sustainable food processing technologies and innovative food products.

He is a member of several professional organizations, including the Ethiopian Society of Chemical Engineers (ESChE), the Chemical Society of Ethiopia (CSE), the Food and Nutrition Society of Ethiopia (FONSE), the Asian Council of Science Editors (ACSE), and the Roundtable on Sustainable Biomaterials (RSB). Throughout his career, he has participated in numerous international training programs on food processing, packaging, quality management, and scientific publishing.

His current research focuses on sustainable food processing, plant protein extraction and fractionation, artificial intelligence applications in food systems, biodegradable and edible food packaging, and the development of functional and nutrient-dense foods from locally available agricultural resources. His long-term goal is to develop innovative, sustainable, and climate-resilient food technologies that enhance food security, nutrition, and agricultural value chains in Ethiopia and beyond.