Nestle Purina/Washington State University | United States
Dr. Yonas A. Gezahegn is a distinguished research and development engineer specializing in thermal and food process engineering, with extensive expertise in microwave-assisted thermal sterilization and pasteurization, heat and mass transfer, biochemical engineering, and food safety. With over 15 years of academic and industry experience, Dr. Gezahegn has developed a strong reputation for integrating engineering principles with advanced experimental and computational methods to optimize food processing and thermal treatment technologies. His research bridges the gap between fundamental engineering science and industrial applications, ensuring both efficiency and safety in food production systems. Dr. Gezahegn’s academic training includes a PhD in Biological Systems Engineering (Food Engineering) from Washington State University, where he focused on optimization of microwave-assisted thermal sterilization and pasteurization processes using analytical models and computer simulations. His prior degrees include a Master’s in Chemical Engineering from Addis Ababa University, and a Bachelor’s in Food and Biochemical Technology from Bahir Dar University, where his research addressed critical challenges in oil and fat extraction, fermentation, and food quality assessment. Currently serving as R&D Process Engineer – Thermal Process Expert at Nestle Purina, Dr. Gezahegn leads projects on process improvement, thermal sterilization validation, and retort commissioning for low-acid and acidified food products. He has successfully managed large-scale research projects, including microwave-assisted thermal processing of breaded meats, temperature distribution studies, and process optimization for commercial food production. His work also encompasses pilot-plant scale-up, analytical characterization, and data-driven modeling to ensure precise control of thermal processing conditions. Dr. Gezahegn has published over 12 peer-reviewed journal articles in top-tier journals, including the Journal of Food Engineering, Current Research in Food Science, Innovative Food Science & Emerging Technologies, Food Science and Nutrition, and LWT – Food Science and Technology. His publications focus on microwave-assisted processing, dielectric properties of foods, thermal pasteurization optimization, and oil extraction technologies. Notably, his research has led to multiple patents, including a utility model for screw expeller-based shea butter extraction and pending patents on gluten-free pizza crust and crispy breaded food processes. His work has been widely cited in the food engineering and process optimization communities, highlighting his influence in both academic and industrial research. In addition to research, Dr. Gezahegn has contributed extensively to industry-academic collaborations, securing competitive grants such as the USDA-NIFA and WSU Hatch projects totaling over USD 4 million, and Ethiopian national projects on drying and fermentation of plant-based products. Dr. Gezahegn published 12+ peer-reviewed articles, 550 Citations and 10 H-index. His projects integrate analytical modeling, simulation, experimental validation, and process design to improve efficiency, safety, and nutritional quality in food production. Dr. Gezahegn has served as a reviewer for journals including Applied Food Research, Journal of Food Engineering, and the International Journal for Vitamin and Nutrition Research, reflecting his standing in the research community. His leadership extends to professional societies, including IFT, IMPI, SoFE, and ASABE, and he has held roles such as President of the Food Engineering Club and departmental representative in the Graduate and Professional Student Association. Overall, Dr. Gezahegn’s work demonstrates a sustained commitment to advancing food engineering, thermal process optimization, and industrial innovation, making significant contributions to improving food safety, process efficiency, and product quality. His research portfolio combines rigorous academic scholarship with practical applications, establishing him as a leading expert in thermal food processing and microwave-assisted sterilization technologies.
Featured Publications
Gezahegn, Y., Tang, J., et al. (2024). Development and validation of engineering charts: Heating time and optimal salt content prediction for microwave assisted thermal sterilization. Journal of Food Engineering, 369, 111909. https://doi.org/10.1016/j.jfoodeng.2023.111909
Gezahegn, Y., Yoon-Ki, H., Tang, J., et al. (2023). Development and validation of analytical charts for microwave assisted thermal pasteurization of selected food products. Journal of Food Engineering, 349, 111434. https://doi.org/10.1016/j.jfoodeng.2023.111434
Zhou, X., Gezahegn, Y., et al. (2023). Theoretical reasons for rapid heating of vegetable oils by microwaves. Current Research in Food Science, 7, 100641. https://doi.org/10.1016/j.crfs.2023.100641
Gezahegn, Y., Tang, J., Sablani, S., et al. (2021). Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods. Innovative Food Science & Emerging Technologies, 74, 102837. https://doi.org/10.1016/j.ifset.2021.102837
Gezahegn, Y., Emire, S., & Asfaw, S. (2016). Optimization of Shea (Vitellaria paradoxa) butter quality using screw expeller extraction. Food Science & Nutrition, 4(6), 840–847. https://doi.org/10.1002/fsn3.351
Gezahegn, Y., Emire, S., & Asfaw, S. (2016). Effect of processing factors on Shea (Vitellaria paradoxa) butter extraction. LWT – Food Science and Technology, 66, 172–178. https://doi.org/10.1016/j.lwt.2015.10.036