Research output per year
Research output per year
Personal profile
Profile
Aberham’s field of interest includes process modeling with a focus on coupled mass and heat transfer during processing of solid foods. A comprehensive analysis of mass and heat transfer processes should follow the first principles, but existing methods of analysis and understanding of this is relatively limited due to process complexity. Aberham’s research is directed towards a better understanding of the food processes and the development of robust models that can be used to predict the process variables.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
Education/Academic qualification
Ph.D, Technical university of Denmark
MSc, K.U.Leuven (Katholieke Universiteit Leuven) and U-ghent (Universiteit Gent)
BSc, Chemical Engineering, Bahir Dar University
Keywords
- User defined:
- Food Process Engineering
- Heat and mass transfer, Transport phenomena in porous media
- Novel process technology, Ohmic heating
- sustainable food process design
- Kinetic modelling
- Mathematical Modelling, Multiphysics simulation
- Digital Twin
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Research output
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Evaluation of the physical and chemical quality of Atlantic salmon feed with inclusion of full fat black soldier fly or mealworm meal: Extrusion trials and modelling
Cheng, H., Thorsteinsdottir, A., Dalsgaard, T. K., Danielsen, M., Zatti, K. M. & Feyissa, A. H., 2025, In: Animal Feed Science and Technology. 320, 13 p., 116201.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile -
High voltage pre-treatment on cheddar cheese for model cheese feed preparation
Altay, I., Feyissa, A. H., Sloth, J. J. & Mohammadifar, M. A., 2025, In: Food Hydrocolloids. 159, 7 p., 110677.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile -
Kinetic modeling of acrylamide formation during seaweed bread baking
Jensen, S. N., Hakme, E. & Feyissa, A. H., 2025, In: LWT. 215, 11 p., 117260.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile -
Low-cost multispectral sensor reveals cold chain breaks, meat type, and storage time in chicken meat samples
Turgut, S. S., Myustedzhebov, A. & Feyissa, A. H., 2025, In: Food Control. 167, 11 p., 110816.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile -
Design and simulation of extraction systems in the food industry
Turgut, S. S., Özçelik, A., Küçüköner, E., Karacabey, E. & Feyissa, A. H., 2024, Extraction Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry. Jafari, S. M. & Akhavan-Mahdavi, S. (eds.). Elsevier, p. 347-396 50 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
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Impact of green technologies on dairy proteins: from the suspension to the powder
Casanova, F. (Supervisor), Feyissa, A. H. (Main Supervisor) & Jabali, M. E. (PhD Student)
01/07/2023 → 30/06/2026
Project: Research
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Sustainable extraction of bioactive insect fractions as techno-functional ingredients for food applications.
Casanova, F. (Project Participant), Feyissa, A. H. (PI), Lesmes, U. (Project Participant) & Dahal, S. (Project Participant)
01/11/2022 → 31/10/2025
Project: Research
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Sustainable extraction of bioactive insectfractions for food applications
Dahal, S. (PhD Student), Lecocq, A. (Supervisor), Lesmes, U. (Supervisor), Casanova, F. (Main Supervisor) & Feyissa, A. H. (Supervisor)
01/11/2022 → 27/07/2026
Project: PhD
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Modelling and Digitalisation of Food Processes
Feyissa, A. H. (PI) & Turgut, S. S. (Project Participant)
01/07/2021 → 28/02/2023
Project: Research
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Non-for: Non-Food Organic Resources-based feeds optimised for salmon until post-smolt stages
Feyissa, A. H. (PI), Cheng, H. (Project Participant), Mohammadifar, M. A. (Project Participant), Stubbe, P. R. (Project Participant) & Petersen, H. O. (Project Participant)
04/01/2021 → 31/01/2024
Project: Research
Activities
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Modelling of Transport Phenomena and process induced quality Changes During Baking of Soft-Baked Goods
Feyissa, A. H. (Speaker) & Jensen, M. M. (Other)
21 Oct 2024 → 23 Oct 2024Activity: Talks and presentations › Conference presentations
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Digital Twin Integration for Enhanced Cake Baking: Mechanistic Modeling and Quality Enhancement
Feyissa, A. H. (Speaker) & Jensen, M. M. (Other)
8 Sept 2024 → 12 Sept 2024Activity: Talks and presentations › Conference presentations
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Investigating the efficacy of seaweed as a novel dough conditioner in bread production
Aabel, L. S. (Speaker), Hakme, E. (Other) & Feyissa, A. H. (Other)
2023Activity: Talks and presentations › Conference presentations
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Enhancing the understanding of bread Quality, volume expansion, and gas generation during baking through modeling
Feyissa, A. H. (Speaker) & Kavvatha, M. (Other)
15 Nov 2023Activity: Talks and presentations › Conference presentations
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The role of process conditions in acrylamide formation in seaweed bread and kinetic modeling
Jensen, S. N. (Speaker), Hakme, E. (Other) & Feyissa, A. H. (Other)
2023Activity: Talks and presentations › Conference presentations