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Hire Dr. Haileeyesus H.

United Arab Emirates

USD 50 /hr

PhD Food Engineer | Expert in Milk Powder Manufacturing, Emulsion Rheology & Chemometric Data Analysis | Agricultural Ec

Profile Summary

PhD-qualified Food Engineer specializing in milk powder manufacturing, microstructure characterization, and functional ingredient analysis. Extensive experience in rheology of emulsions and application of advanced chemometric techniques for data interpretation in food systems. Skilled in process optimization, formulation development, and quality assessment. Strong background in integrating analytical methods, including spectroscopy, thermal analysis, and electron microscopy, to evaluate product performance. Holds an additional degree in Agricultural Economics, enabling effective evaluation of project feasibility, cost-benefit analysis, and market positioning. Dedicated to bridging scientific innovation with industry needs by delivering actionable solutions across dairy processing and product valorization. Proven track record of collaborating in multidisciplinary research and delivering consultancy support for academic and industrial stakeholders

Subject Matter Expertise

• ☆ Food Engineering
• ☆ Food Additives
• ☆ Food Microbiology
• ☆ Food Sensory Analysis
• ☆ Food Preservation
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food Testing

Services

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Technical Writing

Research Market Research, Meta-Research, Feasibility Study, Scientific and Technical Research, Systematic Literature Review, Secondary Data Collection

Consulting Operations Consulting, Scientific and Technical Consulting, Manufacturing Consulting

Data & AI Predictive Modeling, Statistical Analysis, Data Visualization, Data Processing

Product Development Formulation, Stability/Shelf Life Testing, Product Evaluation, Product Validation, Manufacturing, Product Compliance , Concept Development, Reverse Engineering

Work Experience

Postdoctoral Fellow

Khalifa University of Science and Technology

April 2024 - Present

Lecturer

Wolkite University

September 2012 - Present

Research Support OfficerIII

University of Malta

June 2022 - February 2024

Education

PhD Engineering

University of Botswana

September 2016 - March 2021

MSc Food Science and Technology (Food Identity)

Groupe ESA

September 2012 - September 2014

Msc Food Engineering (Food Engineering)

Addis Ababa University

September 2009 - January 2011

Msc Agricultural Economics (Agricultural Economics)

Haramaya University

September 2007 - September 2010

Bachelors degree in Chemistry (Chemistry)

Bahir Dar University

September 1998 - September 2001

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

Haileeyesus Habtegebriel, Vasilis Valdramidis, Essam Hebishy (2025). Astaxanthin Extract From the Biomass of Haematococcus pluvialis: Incorporation and Stability in Different Model Food Systems . Journal of Food Processing and Preservation.

Haileeyesus Habtegebriel, Zakaria Tazart, Claude Farrugia, Ruben Gatt, Vasilis Valdramidis (2024). Storage stability and antioxidant activity of astaxanthin and beta-carotene as affected by the architecture of O/W emulsions of milk proteins . LWT.

Habtegebriel, H., Tazart, Z., Farrugia, C., Gatt, R., Valdramidis, V.(2024). Storage stability and antioxidant activity of astaxanthin and beta-carotene as affected by the architecture of O/W emulsions of milk proteins . LWT. 209.

Christodoulos Deligeorgakis, Christopher Magro, Adriana Skendi, Haileeyesus Habtegebriel Gebrehiwot, Vasilis Valdramidis, Maria Papageorgiou (2023). Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis . Foods.

Christodoulos Deligeorgakis, Christopher Magro, Adriana Skendi, Haileeyesus Habtegebriel Gebrehiwot, Vasilis Valdramidis, Maria Papageorgiou (2023). Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis . Foods.

Haileeyesus Habtegebriel, Vasilis Valdramidis (2023). Descriptive statistics and meta-analysis approaches to assess the effect of microbial contamination on the cultivation of microalgal biomass and its derivatives . Algal Research.

Habtegebriel, H., Valdramidis, V.(2023). Descriptive statistics and meta-analysis approaches to assess the effect of microbial contamination on the cultivation of microalgal biomass and its derivatives . Algal Research. 74.

Deligeorgakis, C., Magro, C., Skendi, A., Gebrehiwot, H.H., Valdramidis, V., Papageorgiou, M.(2023). Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis . Foods. 12. (23).

Haileeyesus Habtegebriel, Dintwa Edward, Michael Wawire, Eyassu Seifu, Volker Gaukel(2021). Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters . Food and Bioproducts Processing. 128. p. 121--132. Elsevier {BV}

Haileeyesus Habtegebriel, Dintwa Edward, Michael Wawire, Eyassu Seifu(2021). Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters . International Journal of Food Properties. 24. (1). p. 517--532. Informa {UK} Limited

Habtegebriel, H., Edward, D., Motsamai, O., Wawire, M., Seifu, E., Daniel, S.(2021). The potential of computational fluid dynamics simulation to investigate the relation between quality parameters and outlet temperature during spray drying of camel milk . Drying Technology. 39. (13). p. 2010-2024.

Habtegebriel, H., Edward, D., Wawire, M., Seifu, E.(2021). Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters . International Journal of Food Properties. 24. (1). p. 517-532.

Habtegebriel, H., Edward, D., Wawire, M., Seifu, E., Gaukel, V.(2021). Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters . Food and Bioproducts Processing. 128. p. 121-132.

Haileeyesus Habtegebriel, Michael Wawire, Volker Gaukel, Martha L. Taboada (2020). Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties . Journal of Food Science.

Habtegebriel, H., Wawire, M., Gaukel, V., Taboada, M.L.(2020). Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties . Journal of Food Science. 85. (10). p. 3459-3466.

Haileeyesus Habtegebriel and Dintwa Edward and Oboetswe Motsamai and Michael Wawire and Eyassu Seifu and Sila Daniel(2019). The potential of computational fluid dynamics simulation to investigate the relation between quality parameters and outlet temperature during spray drying of camel milk . Drying Technology. 0. (0). p. 1-15. Taylor & Francis

The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder @article{https://doi.org/10.1111/1750-3841.14361, author= {Habtegebriel, Haileeyesus and Wawire, Michael and Sila, Daniel}, title= {The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder}, journal= {Journal of Food Science}, volume= {83}, number= {12}, pages= {2983-2991}, keywords= {camel milk, fatty acids, principal components analysis, spray drying, vitamin C}, doi= {https://doi.org/10.1111/1750-3841.14361}, url= {https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14361}, eprint= {https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14361}, abstract= {Abstract The effect of spray drying on the composition of camel milk powder was evaluated. A full factorial experimental design was used to see the effects of inlet temperature (160 °C, 140 °C, and 120 °C), atomization pressure (800, 600, and 400 bar) and feed flow rate (5, 4, and 3 rev/s) on cyclone and vitamin C recoveries. Principal components analysis (PCA) was used to check classification of spray dried whole camel milk powders based on their processing conditions and multiple correspondence analysis (MCA) on the fatty acid profiles. The average proximate composition of the camel milk viz., fat, protein, lactose, and total solid were 3.0\%, 3.21\%, 3.01\%, and 10.29\% respectively. The powder yield (cyclone recovery) increased with increasing inlet temperature and decreasing feed flow rate. High outlet temperature and pressure decreased vitamin C recovery. As a result of PCA of the camel milk powders, they were classified into high heat treated and low heat treated milk powders while the MCA of the fatty acid profiles of camel milk powders were classified into high pressure and low pressure treated powders and it was concluded that higher atomization pressure caused increase in the content of fatty acids. Practical Application Drying of camel milk (using spray drying) can extend its shelf life. The spray drying process must be optimized in order to retain the nutritional properties of the milk and the techno-functional characteristics of the powder. Here, the effect of the spray drying conditions on the yield and selected nutritional components of the milk powder was studied using a bench top spray dryer. However, there is need to translate these findings to an industrial volume dryer. These findings will play a big role in future spray drying operations since retention of important nutritional components is an important part of food processing.}, year= {2018}} . Journal of Food Science.

Haileeyesus Habtegebriel and Dintwa Edward and Michael Wawire and Daniel Sila and Eyassu Seifu(2018). Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders . Food and Bioproducts Processing. 112. p. 137-149.

Habtegebriel, H., Edward, D., Wawire, M., Sila, D., Seifu, E.(2018). Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders . Food and Bioproducts Processing. 112. p. 137-149.

Habtegebriel, H., Wawire, M., Sila, D.(2018). The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder . Journal of Food Science. 83. (12). p. 2983-2991.

Haileeyesus Gebrehiwot, Haileeyesus Gebrehiwot, Haileeyesus Gebrehiwot, Shimelis Admassu Optimization of the Processing Conditions of Stirred Yoghurt from Camel Milk using Linear Programming Technique.

Haileeyesus Gebrehiwot, Haileeyesus Gebrehiwot, Haileeyesus Gebrehiwot, Shimelis Admassu Optimization of the Production Process of Soft Cheese from Camel Milk Using Linear Programming Technique.

OTHER

Gebrehiwot, H.H., Valdramidis, V., Farrugia, C., Gatt, R., Tazart, Z.(2024). Storage Stability and Antioxidant Activity of Astaxanthin and Beta-Carotene as Affected by the Architecture of O/W Emulsions of Milk Proteins . SSRN.

BOOK CHAPTER

K. Dolan and H. Habtegebriel and V.P. Valdramidis and D. Mishra(2015). 2 - Thermal processing and kinetic modeling of inactivation . Modeling Food Processing Operations. p. 37-66. Woodhead Publishing

Dolan, K., Habtegebriel, H., Valdramidis, V.P., Mishra, D.(2015). Thermal processing and kinetic modeling of inactivation . Modeling Food Processing Operations. p. 37-66.