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Dr Biniam Kebede

Lecturer

PhD (KU Leuven), BSc (Bahir Dar)

Dr Biniam Kebede Staff photo

Contact

Tel 64 3 479 7257 Ext 7257
Email biniam.kebede@otago.ac.nz
Location Gregory 303

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About

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.

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Teaching

Course Contributor to

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Research

Major Research Interests

  • 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.

Postgraduate Supervision

Current students

Carolien Buve (PhD at KU Leuven, Belgium), “Insight into the quality changes of strawberry juice during storage: the potential of an integrated multivariate approach”.

Junjie Yi (PhD at KU Leuven, Belgium), “Comparing the impact of high pressure and thermal pasteurization on the quality of fruit-based products”.

Tran Thuy Huong Pham (PhD at KU Leuven, Belgium), “Obtaining mechanistic and kinetic insight into colour changes in fruit-based food systems”.

Eduardo Morales Soriano (PhD at KU Leuven, Belgium), “Effect of thermal and high pressure processing on structural profile, capsaicin, volatiles, carotene and bio-accessibility: a study on Peruvian native chili peppers”.

Previous Students

Doan Ngoc Hai Dang (MSc July 2015 - KU Leuven, Belgium),Evaluating the flavor authenticity of thermal and high pressure processed apple juice by headspace GC-MS fingerprinting”.

Johannes Magpusao (MSc July 2014 - KU Leuven, Belgium), “Multivariate accelerated shelf-life testing of thermally treated broccoli and carrot puree by headspace fingerprinting”.

Tewodros Andargie Zewdie (MSc July 2014 - KU Leuven, Belgium), “Kinetics of Strecker degradation and lipid oxidation during thermal and high pressure high temperature processing of carrot puree”.

Geoffery Sempiri (MSc July 2013 - KU Leuven, Belgium), “Headspace components discriminating between thermal and high pressure high temperature treated carrot varieties: identification and linkage to chemical reaction pathways”.

Leonard Mutsokoti (MSc July 2012 - KU Leuven, Belgium), “Comparing process-induced chemical changes in conventionally high temperature and high pressure high temperature treated singular vegetable purees”.

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Publications

Mutsokoti, L., Panozzo, A., Tongonya, J., Kebede, B. T., Van Loey, A., & Hendrickx, M. (2017). Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems. LWT, 80, 470-478. doi: 10.1016/j.lwt.2017.03.021

Buvé, C., Kebede, B. T., De Batselier, C., Carrillo, C., Pham, H. T. T., Hendrickx, M., … Van Loey, A. (2017). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering. Advance online publication. doi: 10.1016/j.jfoodeng.2017.08.002

Yi, J., Kebede, B. T., Dang, D. N. H., Buvé, C., Grauwet, T., Van Loey, A., … Hendrickx, M. (2017). Quality change during high pressure processing and thermal processing of cloudy apple juice. LWT, 75, 85-92. doi: 10.1016/j.lwt.2016.08.041

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.13542

Kebede, B., Grauwet, T., Andargie, T., Sempiri, G., Palmers, S., Hendrickx, M., & Van Loey, A. (2017). Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree. Innovative Food Science & Emerging Technologies, 39, 88-93. doi: 10.1016/j.ifset.2016.10.022

Journal - Research Article

Mutsokoti, L., Panozzo, A., Tongonya, J., Kebede, B. T., Van Loey, A., & Hendrickx, M. (2017). Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems. LWT, 80, 470-478. doi: 10.1016/j.lwt.2017.03.021

Kebede, B., Grauwet, T., Andargie, T., Sempiri, G., Palmers, S., Hendrickx, M., & Van Loey, A. (2017). Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree. Innovative Food Science & Emerging Technologies, 39, 88-93. doi: 10.1016/j.ifset.2016.10.022

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.13542

Yi, J., Kebede, B. T., Dang, D. N. H., Buvé, C., Grauwet, T., Van Loey, A., … Hendrickx, M. (2017). Quality change during high pressure processing and thermal processing of cloudy apple juice. LWT, 75, 85-92. doi: 10.1016/j.lwt.2016.08.041

Buvé, C., Kebede, B. T., De Batselier, C., Carrillo, C., Pham, H. T. T., Hendrickx, M., … Van Loey, A. (2017). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering. Advance online publication. doi: 10.1016/j.jfoodeng.2017.08.002

Rogiers, G., Kebede, B. T., Van Loey, A., & Michiels, C. W. (2017). Membrane fatty acid composition as a determinant of Listeria monocytogenes sensitivity to trans-cinnamaldehyde. Research in Microbiology. Advance online publication. doi: 10.1016/j.resmic.2017.03.001

Yi, J., Kebede, B. T., Grauwet, T., Van Loey, A., Hu, X., & Hendrickx, M. (2016). A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening. Postharvest Biology & Technology, 117, 206-216. doi: 10.1016/j.postharvbio.2016.03.007

Palmers, S., Grauwet, T., Buvé, C., Vanratingen, K., Kebede, B. T., Goos, P., … Van Loey, A. (2016). Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems. Food Additives & Contaminants: Part A, 33(2), 193-206. doi: 10.1080/19440049.2015.1124293

Yi, J., Kebede, B. T., Grauwet, T., Van Loey, A., Hu, X., & Hendrickx, M. (2016). Comparing the impact of high-pressure processing and thermal processing on quality of "Hayward" and "Jintao" kiwifruit purée: Untargeted headspace fingerprinting and targeted approaches. Food & Bioprocess Technology, 9, 2059-2069. doi: 10.1007/s11947-016-1783-1

Palmers, S., Grauwet, T., Avenne, L. V., Verhaeghe, T., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2016). Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods. Food Additives & Contaminants: Part A, 33(4), 612-622. doi: 10.1080/19440049.2016.1154613

Kebede, B. T., Grauwet, T., Magpusao, J., Palmers, S., Michiels, C., Hendrickx, M., & Van Loey, A. (2015). An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree. Food Chemistry, 179, 94-102. doi: 10.1016/j.foodchem.2015.01.074

Kebede, B. T., Grauwet, T., Palmers, S., Michiels, C., Hendrickx, M., & Van Loey, A. (2015). Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A ‘fingerprinting kinetics’ approach. Food Chemistry, 185, 119-126. doi: 10.1016/j.foodchem.2015.02.134

Palmers, S., Grauwet, T., Celus, M., Wibowo, S., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2015). A kinetic study of furan formation during storage of shelf-stable fruit juices. Journal of Food Engineering, 165, 74-81. doi: 10.1016/j.jfoodeng.2015.05.006

Wibowo, S., Grauwet, T., Kebede, B. T., Hendrickx, M., & Van Loey, A. (2015). Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction. Food Research International, 75, 295-304. doi: 10.1016/j.foodres.2015.06.020

Kebede, B. T., Grauwet, T., Magpusao, J., Palmers, S., Michiels, C., Hendrickx, M., & Van Loey, A. (2015). Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics. Food Research International, 67, 264-271. doi: 10.1016/j.foodres.2014.10.017

Palmers, S., Grauwet, T., Celus, M., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2015). Furan formation as a function of pressure, temperature and time conditions in spinach purée. LWT, 64(2), 565-570. doi: 10.1016/j.lwt.2015.06.028

Palmers, S., Grauwet, T., Buvé, C., Van de Vondel, L., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2015). Furan formation during storage and reheating of sterilised vegetable purées. Food Additives & Contaminants: Part A, 32(2), 161-169. doi: 10.1080/19440049.2014.999720

Grauwet, T., Kebede, B. T., Delgado, R. M., Lemmens, L., Manzoni, F., Vervoort, L., … Van Loey, A. (2015). Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots. European Food Research & Technology, 240(1), 183-198. doi: 10.1007/s00217-014-2319-4

Kebede, B. T., Grauwet, T., Mutsokoti, L., Palmers, S., Vervoort, L., Hendrickx, M., & Van Loey, A. (2014). Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet. Food Research International, 56, 218-225. doi: 10.1016/j.foodres.2013.12.034

Kebede, B. T., Grauwet, T., Palmers, S., Vervoort, L., Carle, R., Hendrickx, M., & Van Loey, A. (2014). Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots. Food Chemistry, 153, 340-352. doi: 10.1016/j.foodchem.2013.12.061

Aganovic, K., Grauwet, T., Kebede, B. T., Toepfl, S., Heinz, V., Hendrickx, M., & Van Loey, A. (2014). Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice. Innovative Food Science & Emerging Technologies, 26, 431-444. doi: 10.1016/j.ifset.2014.10.007

Liu, F., Grauwet, T., Kebede, B. T., Van Loey, A., Liao, X., & Hendrickx, M. (2014). Comparing the effects of high hydrostatic pressure and thermal processing on blanched and unblanched mango (Mangifera indica L.) nectar: Using headspace fingerprinting as an untargeted approach. Food & Bioprocess Technology, 7, 3000-3011. doi: 10.1007/s11947-014-1280-3

Palmers, S., Grauwet, T., Kebede, B. T., Hendrickx, M. E., & Van Loey, A. (2014). Reduction of furan formation by high-pressure high-temperature treatment of individual vegetable purées. Food & Bioprocess Technology, 7(9), 2679-2693. doi: 10.1007/s11947-014-1300-3

Kebede, B. T., Grauwet, T., Tabilo-Munizaga, G., Palmers, S., Vervoort, L., Hendrickx, M., & Van Loey, A. (2013). Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes. Food Chemistry, 141(3), 1603-1613. doi: 10.1016/j.foodchem.2013.05.097

Vervoort, L., Grauwet, T., Kebede, B. T., Van der Plancken, I., Timmermans, R., Hendrickx, M., & Van Loey, A. (2012). Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation. Food Chemistry, 134(4), 2303-2312. doi: 10.1016/j.foodchem.2012.03.096

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Conference Contribution - Published proceedings: Abstract

Kebede, B. (2017). From fingerprinting to kinetics: Insights into food quality changes. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 16). Retrieved from http://www.nzifst.org.nz/

Palmers, S., Grauwet, T., Kebede, B. T., Hendrickx, M., & Van Loey, A. (2014). Reduction of furan formation by high pressure-high temperature treatment of a singular vegetable purées. Proceedings of the 19th National Symposium on Applied Biological Sciences (NSABS). (pp. 118). Retrieved from http://www.events.gembloux.ulg.ac.be/nsabs2014/program/

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Awarded Doctoral Degree

Kebede, B. T. (2014). Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fraction of vegetable purees: A fingerprinting and kinetics approach (PhD). KU Leuven, Leuven, Belgium.

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