Birhanu Zeleke Tilinti

Birhanu was born in Gebre Guracha town, North Shewa (Ethiopia), in 1996. He is currently a lecturer and researcher in the School of Chemical Sciences, Arba Minch University; he earned his bachelor's degree in industrial chemistry and later a master's degree in food science and sugar technology from Arba Minch University,Ethiopia where he also serves as a lecturer.

His research contributions include studies on the nutritional and physicochemical properties of various foods and agricultural products, with publications on topics such as black cumin, fenugreek, papaya wine, and livestock feed derived from sugar industry byproducts. Birhanu is dedicated to teaching and mentoring students in areas like industrial chemistry, food processing, and quality management.
He is currently serving as a lecturer at one of the Ethiopian Research University, Arba Minch University. Mr. Birhanu has significant experience in teaching and mentoring, particularly in areas such as industrial chemistry, sugar technology, production technology, unit operations, pharmaceutical technology, industrial safety and loss prevention, food science, and industrial quality management. His work is likely focused on the intersection of food science and industrial applications, particularly within the context of Ethiopia. Being nice, unique, tolerant, and honest is what he aspires to.
Mr. Birhanu Zeleke has contributed significantly to the field of food science and technology through a range of published studies. His research focuses on various aspects of food quality, safety, and applications in Ethiopia. Some of his notable publications include:

*Evaluation of Proximate, Phytochemical, and Heavy Metal Content in Black Cumin and Fenugreek Cultivated in Gamo Zone, Ethiopia - This study examines the nutritional and safety profiles of these important crops.
*Evaluation of Physicochemical Properties of Wine Developed from Papaya Fruit - This research explores the potential for papaya as a wine source, assessing its properties and quality.
*Physicochemical Characterization and Production of Biodiesel from Cottonseed Oil and Waste Cooking Oil - This work addresses alternative energy sources and waste utilization.
*Preparation and Analysis of Livestock Feed Made from Filter Cake, a Byproduct of the Sugar Industry - This study investigates the use of industrial byproducts in animal nutrition.
*Scope and Opportunities of Papain as a Food Tenderizing Agent for Food Processing in Ethiopia - This research looks at the applications of papain in food technology.
*Extraction and Characterization of Omega-3 Fatty Acids from Catfish Collected from Arba Minch Chamo Lake - This study focuses on the nutritional potential of local fish species.
*Proportional Study on the Nutritional Values and Physicochemical Properties of Processed and Raw Juice Consumption in Arba Minch Town, Ethiopia - This research compares the health aspects of processed versus raw juices.
*Exploring Vernonia amygdalina’s Leaf Extracts for Phytochemical Screening and Its Anti-Bacterial Activities - This study evaluates the medicinal properties of a traditional Ethiopian plant.
His ongoing research continues to enhance the understanding and development of food science and nutrition technology in Ethiopia, emphasizing practical applications and local resources.
Mr. Birhanu Zeleke has earned various academic awards and certifications, reflecting his commitment to professional development and education.