Abstract:
Bread is one of the most convenient foods available, yet it is highly susceptible to microbial attacks. It loses its organoleptic freshness after storage due to a variety of changes. Bread spoilage results in significant financial losses for both manufacturers and consumers. The bread industry has long sought an affordable approach to increase the shelf life and guarantee the safety of their bread. One such treatment is the replacement of hazardous chemical preservatives. Nonetheless, recent research has explored some previously uncharted ground. Other techniques for preserving bread have shown promise, including active packaging, modified atmospheric packaging, and biopreservation. Furthermore, certain plant extracts and essential oils have shown positive effects in reducing the growth of fungi on bread and other baked items. This study summarizes the results of many experiments on biopreservation of bread and offers suggestions for possible uses of these methods.
Biography:
Melaku Tafese Awulachew graduated from Addis Ababa University with a Master of Science in chemical engineering (Food Engineering) and B.Sc. with chemical engineering (Process engineering) from Adama science and Technology University, Ethiopia.
Currently Melaku Tafese is serving in the position of Researcher –I in the Food science and nutrition research division/sector at Ethiopian Institute of Agricultural Research (EIAR). He also worked in different professional appointment/ managerial positions. Melaku Tafese is a competent researcher and advisor in food systems, food system transformations, nutrition, food product development and sustainability. Melaku Tafese has over 6 years’ experience in research and project management. He provided services as consultant for various private agro-processing industries. His major strengths include leadership, coordination, research and analysis, planning, organizing, writing, presenting, giving training, and food formulation.
Melaku Tafese has a great aspiration to work in the areas of Research, food science & nutrition, biochemistry, nutrigenomics, proteomics, bio-system engineering, functional foods, nutraceuticals, Molecular medicine, transport phenomena, Separation science and technology, Modeling and Postharvest handling of perishables, Value addition of agriculture crops, Design, Processing, optimization of products and Packaging. As well as Bioengineering, food processing technology research and development platform towards commercialization. Melaku Tafese adopted best work philosophies and implements professional strategic-thinking with energetic career development.
