Accessibility Skip to Global Navigation Skip to Local Navigation Skip to Content Skip to Search Skip to Site Map Menu

Dr Biniam Kebede

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

^ Top of page

About

Biniam is a senior lecturer in the Department of Food Science. He is actively involved in the teaching and supervision of our students at BSc, MSc and PhD levels.

Biniam joined the Department of Food Science in 2017. He completed his undergraduate at Bahir Dar University (Ethiopia), and his MSc and PhD in Bioscience Engineering at KU Leuven (Belgium).

Biniam’s research area is in food chemistry, biological sciences, and data analysis. His research aims to study food and nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge.

Current topics of investigation include geographical traceability and authenticity of high value foods; investigation of the relation between structural properties of food systems and consumer preference, acceptance and needs attributes of rheology/texture, flavor and nutrient bio-accessibility; and investigation of the role of diet on gut microbiota and their associated metabolites.

Biniam is 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 which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.

 Top of page

Teaching

Course Co-ordinator:

Course Contributor to:

^ Top of page

Research

Major Research Interests

  • Metabolomics; foodomics, chemometrics;
  • Food authenticity and quality;
  • Role of diet on human nutrition;
  • Flavour and sensory;
  • Food processing (e.g. thermal and high pressure processing) and shelf life.

Research Projects

  • Origin traceability, authenticity and quality of foods;
  • Role of diet on gut microbiota and their associated metabolites;
  • Identify flavor volatile compounds in foods;
  • Effect of food processing to optimise the nutritional and sensorial properties of food.

Postgraduate Supervision

Current PhD, MSc and PGDipSci students

  • Johannes Magpusao (PhD), “Characterizing and utilizing microalgae”.
  • Xingchen Li (PhD), “Evaluation of volatile flavour changes during oat processing
  • Ladie Conde (PhD), “Effect of processing on cassava based products”.
  • Victoria Purdy (PhD), “Identifying Unique Flavour Compounds in New Zealand Hops to Facilitate Targeted Breeding: an Integrated Fingerprinting and Chemometrics Approach”.
  • Edmond Khrisanapant (PhD), “Effect of processing on legume protein digestibility”.
  • Ryan High (PhD). “Evaluation of cheese flavour development using an integrated chemometric and kinetics approach".
  • Amir Amini Khoozani (PhD), “Effect of green banana flour on dough and bread properties”.
  • Wendy Setyadi (MSc), “Chemical fingerprinting to detect adulteration of dairy products”.

Previous students

  • Biniam has supervised 4 PhDs and more than 10 PGDipSci and MSc students.

^ Top of page

Publications

Li, X., Oey, I., & Kebede, B. (2022). Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Research International, 157, 111243. doi: 10.1016/j.foodres.2022.111243

Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Proximate composition and lipid nutritional indices of larvae and pupae of the edible Huhu beetle (Prionoplus reticularis) endemic to New Zealand. Journal of Food Composition & Analysis, 104578. Advance online publication. doi: 10.1016/j.jfca.2022.104578

Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: Nutritional and mineral safety implications. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.15545

Sim, J., Frew, R., Oey, I., & Kebede, B. (2021). Origin traceability of coffee and its flavours: Vibrational spectroscopy as a non-destructive technique. Proceedings of the University of Otago Student Research Symposium: Te Wānaka Rakahau: Ākoka. (pp. 56). [Abstract]

Magpusao, J., Oey, I., & Kebede, B. (2021). Potentials of using high pressure homogenisation to improve the functionality of microalgal suspension. Proceedings of the University of Otago Student Research Symposium: Te Wānaka Rakahau: Ākoka. (pp. 44). [Abstract]

Magpusao, J., Oey, I., & Kebede, B. (2021). Opportunities and challenges of algal protein extraction and production. In K. Knoerzer & K. Muthukumarappan (Eds.), Innovative food processing technologies: A comprehensive review (Vol. 3). (pp. 216-233). Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.23026-6

Chapter in Book - Research

Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Macronutrients and mineral composition of wild harvested Prionoplus reticularis edible insect at various development stages: Nutritional and mineral safety implications. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.15545

Journal - Research Article

Kavle, R. R., Carne, A., Bekhit, A. E.-D. A., Kebede, B., & Agyei, D. (2022). Proximate composition and lipid nutritional indices of larvae and pupae of the edible Huhu beetle (Prionoplus reticularis) endemic to New Zealand. Journal of Food Composition & Analysis, 104578. Advance online publication. doi: 10.1016/j.jfca.2022.104578

Journal - Research Article

Li, X., Oey, I., & Kebede, B. (2022). Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Research International, 157, 111243. doi: 10.1016/j.foodres.2022.111243

Journal - Research Article

Arcena, M. R., Leong, S. Y., Then, S., Hochberg, M., Sack, M., Mueller, G., … Kebede, B., & Oey, I. (2021). The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines. Innovative Food Science & Emerging Technologies. Advance online publication. doi: 10.1016/j.ifset.2021.102698

Journal - Research Article

High, R., Eyres, G. T., Bremer, P., & Kebede, B. (2021). Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection. Food Chemistry, 347, 128955. doi: 10.1016/j.foodchem.2020.128955

Journal - Research Article

Khrisanapant, P., Leong, S. Y., Kebede, B., & Oey, I. (2021). Effects of hydrothermal processing duration on the texture, starch and protein in vitro digestibility of cowpeas, chickpeas and kidney beans. Foods, 10(6), 1415. doi: 10.3390/foods10061415

Journal - Research Article

Magpusao, J., Giteru, S. G., Oey, I., & Kebede, B. (2021). Effect of high pressure homogenization on microstructural and rheological properties of A. platensis, Isochrysis, Nannochloropsis and Tetraselmis species. Algal Research, 56, 102327. doi: 10.1016/j.algal.2021.102327

Journal - Research Article

Purdy, V., Kebede, B., Beatson, R., Templeton, K., Silcock, P., & Eyres, G. T. (2021). Differences in New Zealand hop cultivars based on their unique volatile compounds: An integrated fingerprinting and chemometrics approach. Foods, 10(2), 414. doi: 10.3390/foods10020414

Journal - Research Article

Sanchez, L. J., Zhu, D., Frew, R., & Kebede, B. (2021). Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder. Journal of Dairy Science, 104(1), 102-111. doi: 10.3168/jds.2020-18467

Journal - Research Article

Zhu, D., Hayman, A., Frew, R., Kebede, B., Chen, G., & Stewart, I. (2021). Milk powder extraction: Optimization of conditions for the water-soluble metabolites by proton nuclear magnetic resonance (1H-NMR). Analytical Letters. Advance online publication. doi: 10.1080/00032719.2021.1907588

Journal - Research Article

Zhu, D., Kebede, B., McComb, K., Hayman, A., Chen, G., & Frew, R. (2021). Milk biomarkers in relation to inherent and external factors based on metabolomics. Trends in Food Science & Technology, 109, 51-64. doi: 10.1016/j.tifs.2020.12.012

Journal - Research Article

Amini Khoozani, A., Kebede, B., & Bekhit, A. E.-D. A. (2020). Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour. LWT, 126, 109252. doi: 10.1016/j.lwt.2020.109252

Journal - Research Article

Amini Khoozani, A., Kebede, B., Birch, J., & Bekhit, A. E.-D. A. (2020). The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility. Foods, 9(2), 152. doi: 10.3390/foods9020152

Journal - Research Article

Arcena, M. R., Kebede, B., Leong, S. Y., Silcock, P., & Oey, I. (2020). Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Research International, 127, 108767. doi: 10.1016/j.foodres.2019.108767

Journal - Research Article

Arcena, M. R., Leong, S. Y., Hochberg, M., Sack, M., Mueller, G., Sigler, J., Silcock, P., Kebede, B., & Oey, I. (2020). Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes. Foods, 9(4), 443. doi: 10.3390/foods9040443

Journal - Research Article

Kebede, B., Ting, V., Eyres, G., & Oey, I. (2020). Volatile changes during storage of shelf stable apple juice: Integrating GC-MS fingerprinting and chemometrics. Foods, 9(2), 165. doi: 10.3390/foods9020165

Journal - Research Article

Pham, H. T. T., Bista, A., Kebede, B., Buvé, C., Hendrickx, M., & Van Loey, A. (2020). Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach. Journal of the Science of Food & Agriculture, 100, 3765-3775. doi: 10.1002/jsfa.10418

Journal - Research Article

Tan, D., Zhang, X., Su, M., Jia, M., Zhu, D., Kebede, B., … Chen, G. (2020). Establishing an untargeted-to-MRM liquid chromatography–mass spectrometry method for discriminating reconstituted milk from ultra-high temperature milk. Food Chemistry, 337, 127946. doi: 10.1016/j.foodchem.2020.127946

Journal - Research Article

Zhu, D., Kebede, B., Chen, G., McComb, K., & Frew, R. (2020). Changes in milk metabolome during the lactation of dairy cows based on 1H-NMR and UHPLC-QToF/MS. International Dairy Journal, 111, 104836. doi: 10.1016/j.idairyj.2020.104836

Journal - Research Article

Zhu, D., Kebede, B., Chen, G., McComb, K., & Frew, R. (2020). Effects of the vat pasteurization process and refrigerated storage on the bovine milk metabolome. Journal of Dairy Science, 103, 2077-2088. doi: 10.3168/jds.2019-17512

Journal - Research Article

Zhu, D., Kebede, B., Chen, G., McComb, K., & Frew, R. (2020). Impact of freeze-drying and subsequent storage on milk metabolites based on 1H NMR and UHPLC-QToF/MS. Food Control, 116, 107017. doi: 10.1016/j.foodcont.2019.107017

Journal - Research Article

Chigwedere, C. M., Tadele, W. W., Yi, J., Wibowo, S., Kebede, B. T., Van Loey, A. M., … Hendrickx, M. E. (2019). Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach. Food Chemistry, 275, 224-238. doi: 10.1016/j.foodchem.2018.09.080

Journal - Research Article

High, R., Bremer, P., Kebede, B., & Eyres, G. T. (2019). Comparison of four extraction techniques for the evaluation of volatile compounds in spray-dried New Zealand sheep milk. Molecules, 24(10), 1917. doi: 10.3390/molecules24101917

Journal - Research Article

Khrisanapant, P. E., Kebede, B., Leong, S. Y., & Oey, I. (2019). A comprehensive characterisation of volatile and fatty acid profiles of legume seeds. Foods, 8(12), 651. doi: 10.3390/foods8120651

Journal - Research Article

Pham, H. T. T., Bazmawe, M., Kebede, B., Buvé, C., Hendrickx, M. E., & Van Loey, A. M. (2019). Changes in the soluble and insoluble compounds of shelf-stable orange juice in relation to non-enzymatic browning during storage. Journal of Agricultural & Food Chemistry, 67, 12854-12862. doi: 10.1021/acs.jafc.9b05014

Journal - Research Article

Zhu, D., Hayman, A., Kebede, B., Stewart, I., Chen, G., & Frew, R. (2019). 31P NMR-based phospholipid fingerprinting of powdered infant formula. Journal of Agricultural & Food Chemistry, 67(36), 10265-10272. doi: 10.1021/acs.jafc.9b03902

Journal - Research Article

Buvé, C., Kebede, B. T., De Batselier, C., Carrillo, C., Pham, H. T. T., Hendrickx, M., … Van Loey, A. (2018). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering, 216, 42-51. doi: 10.1016/j.jfoodeng.2017.08.002

Journal - Research Article

Buvé, C., Neckebroeck, B., Haenen, A., Kebede, B., Hendrickx, M., Grauwet, T., & van Loey, A. (2018). Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice. Food Research International, 113, 382-391. doi: 10.1016/j.foodres.2018.07.022

Journal - Research Article

Buvé, C., Van Bedts, T., Haenen, A., Kebede, B., Braekers, R., Hendrickx, M., … Grauwet, T. (2018). Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information. Journal of the Science of Food & Agriculture, 98(9), 3437-3445. doi: 10.1002/jsfa.8856

Journal - Research Article

Kebede, B., Lee, P. Y., Leong, S. Y., Kethireddy, V., Ma, Q., Aganovic, K., Eyres, G. T., … Oey, I. (2018). A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization. Foods, 7(10), 169. doi: 10.3390/foods7100169

Journal - Research Article

Morales-Soriano, E., Kebede, B., Ugás, R., Grauwet, T., Van Loey, A., & Hendrickx, M. (2018). Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling. Food Research International, 109, 250-259. doi: 10.1016/j.foodres.2018.04.030

Journal - Research Article

Nandakumar, R., Eyres, G. T., Burritt, D. J., Kebede, B., Leus, M., & Oey, I. (2018). Impact of pulsed electric fields on the volatile compounds produced in whole onions (Allium cepa and Allium fistulosum). Foods, 7(11), 183. doi: 10.3390/foods7110183

Journal - Research Article

Yi, J., Kebede, B., Kristiani, K., Buvé, C., Van Loey, A., Grauwet, T., & Hendrickx, M. (2018). The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage. Food Chemistry, 255, 197-208. doi: 10.1016/j.foodchem.2018.02.052

Journal - Research Article

Yi, J., Kebede, B., Kristiani, K., Grauwet, T., Van Loey, A., & Hendrickx, M. (2018). Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization. Food Chemistry, 249, 202-212. doi: 10.1016/j.foodchem.2017.12.088

Journal - Research Article

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

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, 52(12), 2564-2571. doi: 10.1111/ijfs.13542

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

Journal - Research Article

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, 168(6), 536-546. doi: 10.1016/j.resmic.2017.03.001

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

More publications...