Red X iconGreen tick iconYellow tick icon

Senior 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 Archway West 1.04

About

Biniam is a senior lecturer in the Department of Food Science. He completed his PhD in Bioscience Engineering at KU Leuven (Belgium).

Biniam's research interests include food provenance, understanding the effect of processing on food quality and studying the role of diet on the gut microbiome and host metabolism. Biniam employs cutting-edge bio-sensors (spectrometry and spectroscopy) and machine-learning tools to obtain a molecular-level understanding of food systems and their role in human health.

Biniam leads a “Foodomics and machine learning” research group at Otago. This capability has enabled him to spearhead cross-disciplinary projects and build collaborations across institutions and with industry partners.

Current topics of investigation include:

  • The traceability and authenticity of high-value foods
  • The effect of food processing (including fermentation) in creating healthier and tastier food products
  • The role of diet in modulating the dynamics of our gut microbiota and moderate inflammation and metabolic disorders
  • Investigating the bioactive potential of plant-based foods and indigenous foods/ingredients

Biniam's research outputs have been published in high-impact journals; In addition, he has disseminated his research at national and international conferences. ORCID: 0000-0001-5774-9539. https://www.scopus.com/authid/detail.uri?authorId=55190913300

Biniam is a member of the Institute of Food Technologists (IFT), ANZ Metabolomics Society and a professional member of the New Zealand Institute of Food Science and Technology (NZIFST). Biniam is also a member of Food Waste Innovation, a University of Otago Research Theme.

Teaching

Course Co-ordinator:

Course Contributor to:

Research

Major Research Interests

  • Understanding the “Process-Structure-Functionality” relation;
  • Use of advanced bio-sensors to increase insight into complex (bio)chemical changes;
  • Traceability and authenticity of high-value foods;
  • Role of diet on human gut microbiota and host metabolism;
  • Metabolomics; foodomics; fingerprinting;
  • Big data analysis – Machine learning chemometrics;
  • Native and indigenous foods and ingredients.

Research Projects

  • [2021; PI] NZ-China Food Protection Network. Rapid spectroscopic methods for origin traceability high-value foods.
  • [2021; Co-PI] University of Otago Research Grant. Role of diet on gut microbiota on IBD.
  • [2019; PI] NZ-China Food Protection Network. Origin traceability and authenticity of high-value foods.
  • [2019; PI] Callaghan Innovation R&D Fellowship Grant. Effect of industrial processing on the flavour of Oat-based products.
  • [2021; Co-PI] University of Otago Research Grant. Potential of bio-sensor and chemometrics to understand the (bio)chemical changes during processing and shelf life of fruit-based products.

Postgraduate Supervision

Current PhD, MSc and PGDipSci students

  • Joy Sim (PhD), “Geographical origin traceability of high-value foods”.
  • Xingchen Li (PhD), “Evaluation of volatile changes during industrial oat processing.”
  • Emily Fanning (PhD), “Linking quality to geographical traceability – NZ hop”.
  • Khushboo Soni (PhD), “Finding deforestation biomarkers”.
  • Ladie Conde (PhD), “Effect of non-thermal processing on cassava-based products”.
  • Siripong Kanokruangrong (PhD), “A fresh OMICS look into meat browning”.
  • Biniam is currently supervising several PGDipSci students.

Previous students

  • Biniam supervised 8 PhDs and more than 15 PGDipSci and MSc students to completion

Publications

Magpusao, J., Oey, I., & Kebede, B. (2024). Chemical, rheological, and volatile profiling of microalgae Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species. Food Innovation & Advances, 3(2), 75-87. doi: 10.48130/fia-0024-0007 Journal - Research Article

Sim, J., McGoverin, C., Oey, I., Frew, R., & Kebede, B. (2024). Optimisation of vibrational spectroscopy instruments and pre-processing for classification problems across various decision parameters. Food Innovation & Advances, 3(1), 52-63. doi: 10.48130/fia-0024-0004 Journal - Research Article

Li, X., Oey, I., & Kebede, B. (2024). Exploring oat lipid profile and changes in volatile profile of oats upon cooking into porridge using a foodomics approach. LWT, 198, 115970. doi: 10.1016/j.lwt.2024.115970 Journal - Research Article

Ueda, S., Yoshida, Y., Kebede, B., Kitamura, C., Sasaki, R., Shinohara, M., … Shirai, Y. (2024). New implications of metabolites and free fatty acids in quality control of crossbred Wagyu beef during wet aging cold storage. Metabolites, 14(2), 95. doi: 10.3390/metabo14020095 Journal - Research Article

Conde, L. A., Kebede, B., & Oey, I. (2024). Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields. Innovative Food Science & Emerging Technologies, 92, 103578. doi: 10.1016/j.ifset.2024.103578 Journal - Research Article

Back to top