Dr Abadi Gebre Mezgebe, PhD.

Assistant Professor of Food Science and Technology, Hawassa University

Dr Abadi is an academic staff at School of Nutrition, Food Science and Technology (SNFST), College of Agriculture (CA), Hawasa University (HU) (Ethiopia). His research interest focuses on Food Science and Technology linked to Human Nutrition with domain of Grain processing technology (cereals and pulses), Grain chemistry, starch and protein chemistry, functional bio-molecules and health promoting in foods, structure-function relationship food constituents, food product development and sensory, processing and value-addition grains, food and nutrition security, Malting and brewing, Sensory and Consumer Studies.

Dr Abadi received PhD in Food Science from University of Pretoria (South Africa), MSc in Food Technology from K.U.Leuven and Gent University (Belgium) and BSc in Food Science and Postharvest Technology from Hawassa University (Ethiopia). He has served Hawassa University at different levels of academic and administrative positions since 2007. In addition to the course offering responsibilities of core courses of food science and technology, he has supervised postgraduate students and he has been essentially involved in collaborative projects on improved functionality of sorghum, pulses, food and nutrition security as researcher & Co-PI in Hawassa University. His publications and articles are majorly related to food science and technology towards food product development and nutritional improvement.  He is currently one of the Executive members (Secretary) of ANSWER – African Network for Sensory Evaluation Research.