PhD (KU Leuven), BSc (Bahir Dar) Biniam is engaged in Food Science and Consumer Food Science at Bachelor, Masters and Doctorate level. His research aims to understand, control and predict food quality changes. These include changes in flavour, colour and physical stability and their mutual interaction, which determine consumer acceptability as influenced by raw materials, structure enabling processes, preservation technologies and storage conditions. The research approach focuses on systematic integration of currently available cutting-edge instrumental (e.g. MS-based) and sensorial aspects, combined with multivariate and kinetic modelling to meet these challenges. Accordingly, the research strives to develop robust, efficient, cost effective and science-based methods for shelf-life prediction, strategies for improved food quality preservation and principles to integrate instrumental and sensorial techniques. Biniam is an expert in MS-based metabolomic fingerprinting, metabolomic profiling, multivariate data analysis and kinetic modelling techniques.

Flavour, colour and texture changes-and their mutual interaction; ‘Identitation’ and ‘authentification’; Food processing (thermal, high pressure, pulsed electric field); Shelf-life studies; Food loss and waste minimization; MS-based metabolomic fingerprinting and profiling Multivariate and multiway data analysis; Correlation between instrumental and sensorial analysis (including consumer science); Kinetic modelling-based process design and optimization.