Dr. Desalegn Amenu | Microbiology | Best Researcher Award
Dr. Desalegn Amenu, wollega University, Ethiopia
Dr. Desalegn Amenu is academic and researcher in the field of renewable energy, holds a PhD in Bio systems Engineering from Kangwon National University, South Korea. His academic journey has been marked by a profound dedication to advancing solar energy technologies, specifically in solar thermal harvesting and its integration into agricultural and architectural applications.
👨🏫 Work Experience
2012 – Present, Wollega University
Researcher and LecturerBiology B.Sc Courses:General MicrobiologyApplied MicrobiologyIntroduction to ImmunologyIntroduction to VirologyPrinciples of ParasitologyFood BiotechnologyAdvanced MycologyFood Technology and Bio Process Engineering B.Sc Courses:General MicrobiologyFood MicrobiologyFood BiotechnologyFungal BiotechnologyFood Safety and NutritionMicrobiology and Microbial Biotechnology M.Sc Courses:Food MicrobiologyMedical MicrobiologyEnvironmental MicrobiologyIndustrial MicrobiologyAdvances in ImmunologyMicrobial Genetics
🎓 Education and Training
2018 – Present: PhD Candidate in Applied Microbiology, Jimma University02/03/2010 – 05/08/2012: M.Sc. in Microbiology, Haramaya University, Haramaya (Ethiopia)04/03/2008 – 01/02/2010: B.Sc. in Biology, Mada Walabu University, Bale (Ethiopia)02/02/2013 – 01/02/2014: HDP, Wollega University, Nekemte (Ethiopia)
🗣️ Personal Skills
Mother Tongue: Afaan OromoOther Languages:Amharic: Excellent in Listening, Speaking, Reading, WritingEnglish: Excellent in Listening, Speaking, Reading, WritingCommunication Skills: Communicate fluentlyOrganizational / Managerial Skills: Can work cooperatively in any positionJob-Related Skills: Excellent in SPSS, SAS, SAP, EXCEL
🔬 Research Area
M.Sc. Thesis: “Microbiological quality of drinking water sources and water handling practices among Rural Communities of Dire Dawa Administrative Council.”PhD Dissertation: “Isolation and characterization of Lactic acid bacteria from Ethiopian traditional fermented foods and beverages for their probiotic effects, bacteriocin production, and preservative efficiency.”