Biniam Kebede

Assistant Professor – Food Processing, Structure & Quality

Dr. Biniam Kebede obtained his PhD in Bioscience Engineering from KU Leuven (Belgium). Following his postdoctoral training, he joined the University of Otago (New Zealand), where he served as a Senior Lecturer. In 2024, he joined the Department of Food Science at the University of Guelph. Dr. Kebede's teaching and research expertise spans food processing, food analysis, flavour chemistry, foodomics, and chemometrics.

Academic History

B.Sc. in Food and Biochemical Technology, Bahir Dar University, Ethiopia

M.Sc. in Food Technology, Ghent University, Belgium

Ph.D. in Bioscience Engineering, KU Leuven, Belgium

Affiliations and Partnerships

Member of Institute of Food Technologists (IFT)

Honorary at the University of Otago (New Zealand)

Member of Canadian Institute of Food Science & Technology (CIFST)

Member of the CECS of The International Union of Food Science and Technology (IUFoST)

Awards and Honours

The 2022 Young Scientist Awards by The International Union of Food Science and Technology (IUFoST) in Singapore.

The "PhD Student of the Year" award at the EFFoST annual meeting held Nov 2014 in Uppsala, Sweden.

Current research projects and impact:

Unravelling the mysteries of fermentation with omics and machine learning

Fermentation, an age-old bioprocess, has gained significant attention as a natural and sustainable technique to enhance the functionality of plant-based foods and by products. This project aims to understand the underlying metabolic pathways and biotransformation that drive these improvements which remain poorly understood.

Understanding and mitigating (off)flavour formation

Pulses are high in protein and fiber and have a low environmental footprint, yet their application in food systems is often hindered by factors such as off-flavours. Off-flavours in pulses are partially inherent and partially produced during harvesting, processing, and storage. This project investigates the factors along the value chain that contribute to off-flavour formation and develop effective mitigation strategies.

Tailoring digestion kinetics through food structure engineering

Nutrients in plant-based foods are often bio-encapsulated within cell walls and subcellular structures, influencing digestibility and bioaccessibility. This project explores the potential of intelligent food structuring/processing techniques to modify these structural barriers and optimize these functional properties.

Developing portable non-invasive machine learning-based technology

Ensuring food quality, authenticity, and traceability is essential for industry integrity, fraud prevention, and consumer safety. This project focuses on developing portable, cost-effective analytical tools. We explore various techniques, including infrared, imaging and mass spectrometry, coupled with machine learning.

Understanding and valorizing indigenous ingredients and processes

Many indigenous food ingredients and traditional processing methods used for generations remain underutilized, despite their resilience, affordability and environmental sustainability. This project aims to systematically explore, document, and enhance their value. By leveraging scientific research and knowledge transfer, we seek to support communities in developing countries, promote sustainable food systems, and integrate these valuable resources into modern food applications.

Graduate student training plan

My training philosophy is centered on providing personalized support that recognizes the unique experiences and aspirations of each highly qualified personnel (HQP) while fostering an inclusive and collaborative research environment. From the first meeting, we will develop an Individualized Development Plan (IDP) tailored to each student’s goals, identifying their aspirations, challenges, and solutions.

To ensure ongoing development, we hold biweekly lab meetings where students present their research, receiving constructive feedback from peers and mentors. I maintain an open-door policy, encouraging students to seek guidance whenever needed.

My approach ensures that students actively engage in all stages of research, equipping them with essential scientific competencies. I foster peer-to-peer mentoring to develop leadership skills and enhance collective research efforts. Additionally, I facilitate collaborative opportunities with colleagues across Canada, internationally, and with industry partners, broadening students' research perspectives.

Professional development is a key focus, and I organize opportunities for students to build essential competencies such as communication, project management, and networking. I strongly encourage HQP to present their research at scientific conferences and industry events, ensuring they gain broad exposure and professional growth.

Featured Publications

Green, S., Eyres, G. T., Agyei, D., & Kebede, B. (2024). Solid-state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats. Comprehensive Reviews in Food Science & Food Safety, 23(6), e70070. doi: 10.1111/1541-4337.70070

Sim, J., Dixit, Y., McGoverin, C., Oey, I., Frew, R., Reis, M. M., & Kebede, B. (2024). Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions. Food Control, 156, 110159. doi: 10.1016/j.foodcont.2023.110159

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

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

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

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

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