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

Biniam’s main research interest is use of metabolomics for food quality and authenticity assessment (foodomics). To meet these challenges, he applies high-throughput assays and analytical techniques, such as MS- and NMR, to obtain a molecular level understanding. These techniques provide very large amounts of data, so sophisticated statistical methods (e.g. chemometrics) are used for data analysis and interpretation.

In his current researches, metabolomic fingerprinting and profiling approaches are used to classify foods according to origin; to study effect of processing and storage; to detect adulteration; and to understand the chemistry behind flavor changes. The data can also be correlated with other information, such as sensory evaluation and consumer data to provide additional value.

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.

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Teaching

Course Co-ordinator:

Course Contributor to:

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Research

Major Research Interests

  • Matabolomics, foodomics
  • Chemometrics and kinetic modelling
  • MS- and NMR-based fingerprinting
  • Food quality (flavour volatiles) and authenticity detection
  • Detection of adulteration or fraudulent activities
  • Food processing (e.g. thermal and high pressure processing)
  • Monitoring and predicting shelf life changes
  • Utilizing legumes, algae and other plant based ingredients

Research Projects

  • Chemical fingerprinting to verify the authenticity and quality of foods
  • Microalgal biomass a novel food ingredient
  • Facilitate New Zealand’s Hop Breeding
  • Identify metabolites that may be useful in classifying dairy milk according to origin”
  • Obtaining mechanistic insight into browning reaction pathways in fruit-based food systems
  • A clean label solutions for controlling quality loss processed fruit juices

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”.
  • Dan Zhu (PhD), “NMR- and MS-based approach to identify metabolites that may be useful in classifying dairy milk according to origin”.
  • 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”.
  • Lorraine Jane Sanchez (MSc), “Chemical fingerprinting to identify metabolites changes during storage of NZ goat milk powder”.

Previous students

  • Biniam supervised 2 PhDs and more than 10 PGDipSci and MSc students.

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Publications

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

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

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. Advance online publication. doi: 10.1002/jsfa.10418

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

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

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

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

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

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. Advance online publication. doi: 10.1002/jsfa.10418

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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., 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

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., 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

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

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

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

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

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., Leong, S. Y., & Oey, I. (2018). An increased insight into metabolite changes during maceration of pulsed electric field pre-treated grapes: A food fingerprinting approach. Proceedings of the 19th World Congress of Food Science and Technology (IUFoST). (pp. 285). Retrieved from https://www.iufost2018.com

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/

Kebede, B., Yi, J., Buvé, C., Doan, N.-H.-D., Grauwet, T., Van Loey, A. M., & Hendrickx, M. E. (2016). Evaluating the flavor authenticity of thermal and high pressure processed single-cultivar apple juice: The potential of an integrated and multivariate approach. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 023. Retrieved from https://www.ift.org

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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Conference Contribution - Verbal presentation and other Conference outputs

Kebede, B. T., Grauwet, T., Palmers, S., Hendrickx, M., & Van Loey, A. (2015, June). Comparing the quality impact of thermal and high pressure high temperature sterilization immediately after processing: From fingerprinting to kinetics. Verbal presentation at the 12th International Congress on Engineering and Food (ICEF), Québec City, Canada.

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