Chemistry and Nutritional Value of Food Components: Dr. Abera is interested in understanding the chemical composition of food components and their impact on nutritional value. This includes the analysis of macronutrients, micronutrients, bioactive compounds, and their roles in human health and well-being.
Nutritional and Phytochemical Characterization of Grains: He explores the nutritional and phytochemical profiles of various grains, aiming to uncover their potential health benefits and applications in functional foods. This research involves identifying bioactive compounds, assessing their bioavailability, and evaluating their physiological effects.
Functional Foods and Nutraceuticals Development: Dr. Abera investigates the development of functional foods and nutraceuticals derived from bioactive compounds obtained from cereals, legumes, and other plant sources. He explores innovative formulations and processing techniques to enhance the bioactivity and efficacy of these products for promoting health and preventing diseases.
Process-Induced Chemical and Biochemical Changes in Foods: He studies the effects of processing techniques on the chemical and biochemical composition of foods. This includes assessing changes in nutritional content, bioactive compound levels, and sensory attributes resulting from various food processing methods such as heating, drying, fermentation, and extrusion.
Food Safety and Quality Across Food Value Chains: Dr. Abera examines the safety and quality aspects of food production, processing, distribution, and consumption. He investigates factors influencing food safety risks, quality parameters, and strategies for improving food safety management systems along the food value chain.
Emerging Methods of Analysis in Food Science: He explores the application of emerging analytical techniques and methodologies in food science research. This includes the use of advanced instrumentation, molecular techniques, and computational tools for characterizing food components, detecting contaminants, and assessing food quality and safety.