Project cooperation
To create innovative methods by combining common food products with alternative ingredients, enhancing nutritional profiles and new flavors.
- Planning
- Research
- Technical
- Financing
Author
Birhanu Zeleke Tilinti
Lecturer
Arba Minch University
Arba Minch, Ethiopia
4 profile visitsResearcher
Birhanu is a lecturer, researcher, and PhD student specializing in food science, nutrition, human physiology, and environmental ergonomics. His research focuses on functional foods, dietary nitrate, cardiovascular function, and thermoregulation.
My organisation
We are Arba Minch University, a premier educational institution located in the heart of Ethiopia. Named as Research University. Our mission is to provide high-quality education, foster research, and promote community service. With a diverse range of programs and a commitment to innovation, we equip our students with the skills necessary to tackle real-world challenges. We believe in collaboration and networking, which enables us to create impactful partnerships that benefit our students and the wider community.
About me
Currently, he is a PhD student in Environmental Ergonomics and Human Physiology at Hokkaido University and serves as a Lecturer and Researcher in the School of Chemical Sciences at Arba Minch University.
He obtained his Bachelor's degree in Industrial Chemistry and Master's degree in Food Science and Sugar Technology from Arba Minch University. His academic background integrates industrial chemistry, food science, human physiology, and environmental ergonomics, enabling interdisciplinary research addressing both public health and industrial challenges.
His current doctoral research focuses on the effects of dietary nitrate-rich beetroot supplementation on thermoregulatory and cardiovascular responses during cold exposure. His work investigates nitric oxide physiology, vascular function, tissue oxygenation, autonomic regulation, and human adaptation to environmental stress.
Prior to his doctoral studies, Birhanu conducted research on food quality, nutritional composition, bioactive compounds, functional foods, renewable energy, and agricultural by-product utilization. His research interests include:
Human physiology and environmental ergonomics
Thermoregulation and cold exposure physiology
Dietary nitrate and nitric oxide biology
Functional foods and bioactive compounds
Cardiovascular and vascular function
Food chemistry and nutrition
Sustainable food processing and value addition
Industrial chemistry and process optimization
His published research covers a diverse range of topics, including:
Nutritional, phytochemical, and heavy metal evaluation of black cumin and fenugreek cultivated in Ethiopia.
Physicochemical characterization of papaya wine and value-added food products.
Biodiesel production from cottonseed oil and waste cooking oil.
Livestock feed development from sugar industry by-products.
Applications of papain as a food tenderizing agent in Ethiopian food processing.
Extraction and characterization of omega-3 fatty acids from catfish collected from Lake Chamo, Ethiopia.
Nutritional and physicochemical evaluation of processed and fresh fruit juices.
Phytochemical screening and antibacterial activities of Vernonia amygdalina leaf extracts.
As an educator, Birhanu has extensive experience teaching and mentoring undergraduate students in industrial chemistry, food science, sugar technology, pharmaceutical technology, production technology, unit operations, industrial safety, and quality management systems.
His long-term goal is to contribute to advancing human health, environmental adaptation, and sustainable food systems through interdisciplinary research, innovation, teaching, and international collaboration.