Eiar | Ethiopia
Dr. Nesru Zeynu Seid is a researcher in the field of applied microbiology and food scienceand a growing profile of publications including Evaluation of the physicochemical properties, proximate composition, and microbial loads of “Bulla” paste Storage Types with Pot-in-Pot Technique for Tomato Preservation Whey Based Bulla Porridge and Fruit-based Flavored White Cheese He holds an MSc in Applied Microbiology and a BSc in Applied Biology from Addis Ababa University, and has served since 2015 in the Ethiopia Institute of Agricultural Research at Holeta Agricultural Research Center in roles from junior researcher to associate researcher and laboratory custodian. His research interests focus on food safety, post-harvest preservation techniques, fermentation, microbial load reduction, and novel product development. He has undergone training in integrated aflatoxin management, ISO/IEC 17025 quality systems, scientific writing and experimental design, and statistical software (R, Minitab). He has been recognized for his contributions to food safety and trade via ITEC training support. In conclusion, Dr. Zeynu is an emerging scholar dedicated to enhancing food quality, safety, and sustainable post-harvest technologies in Ethiopia and beyond.
Featured Publications
Zeynu, N., & Desalegn, A. (2025). Evaluation of the physicochemical properties, proximate composition, and microbial loads of ‘Bulla’ paste collected from different markets in Ethiopia. Cogent Food & Agriculture, 11(1), 2478468.
Zeynu, N., & Keba, A. (2025). Evaluation of storage types with pot-in-pot technique for preservation of tomato fruit in Holeta, Western Shewa Zone, Oromia, Ethiopia. American Journal of Bioscience and Bioengineering, 13(3), 35–42.
Zeynu, N., Abeshu, Y., & Kefale, B. (2024). Whey based Bulla porridge using different proportions of acidic whey and water. World Journal of Food Science and Technology, 8(4), 106–114.
Zeynu, N., Abeshu, Y., Asefa, Z., & Abrha, E. (2024). Development of fruit-based flavored white cheese. International Journal of Nutrition and Food Sciences, 13(5), 158–165.