Digital technologies are revolutionizing how food is produced, processed and developed. Tools like advanced biosensors and machine learning are enhancing efficiency, advancing sustainability, improving health outcomes and unlocking the next generation of food ingredients.
Dr. Biniam Kebede, a newly appointed professor in the Department of Food Science at the Ontario Agricultural College, leads the Food Bioprocessing and Data Science Lab, where ancient fermentation meets cutting-edge digital innovation.
“Fermentation is increasingly recognized as a natural and sustainable food processing method,” says Kebede. “But most processes still rely on trial and error. There’s a critical need for data-driven approaches that accelerate R&D and streamline innovation.”
Kebede joined the University of Guelph in December 2024, following a senior lectureship at the University of Otago (New Zealand) and a PhD in bioscience engineering from KU Leuven (Belgium).
His NSERC Discovery Grant-funded research focuses on producing bioactive and flavour compounds from underutilized plant materials (such as pulses) and agri-food byproducts through solid-state fermentation, integrated with multi-omics analysis and AI-driven modelling.
Turning waste into functional, clean-label ingredients
His lab is developing predictive frameworks to improve the predictability of fermentation processes, optimize raw material selection and enable scalable, cost-effective solutions for industry. The goal: to transform low-value inputs into high-value, clean-label, functional ingredients while reducing food waste.
“One of our key projects involves using fungal solid-state fermentation to convert side streams from industries like wheat milling or brewing into valuable proteins, natural flavours, and health-promoting bioactive compounds,” Kebede explains. “We’re giving new life to materials that would otherwise be discarded or used as low-value animal feed.”
Advancing the future of plant-based meat
Kebede’s lab is also working to develop the next generation of plant-based meats. By incorporating fermentation-derived ingredients, the team is enhancing protein quality, umami flavour and texture — resulting in more nutritious, palatable and affordable alternatives.
“Our research supports the creation of plant-based products that consumers actually want to eat,” he notes. “It’s about improving taste, health and affordability, while reducing environmental impact.”
Training tomorrow’s agri-food leaders
Supported by NSERC, Kebede’s program will train nine highly qualified personnel (HQP), with a strong commitment to equity, diversity and inclusion. Trainees will gain interdisciplinary expertise across food bioprocessing, analytical science and machine learning — preparing them to lead innovation in Canada’s agri-food sector.
“Our goal is to foster scalable, sustainable innovation for Ontario and beyond,” Kebede says. “Gentle and sustainable processing methods like fermentation will play a vital role, and digital technologies will be the key to unlocking their full potential.”
Contact:
Dr. Biniam Kebede
biniam@uoguelph.ca