University of Guelph scientist develops data driven fermentation solutions
Fermentation has been part of human food systems for centuries, but new scientific approaches are making it more efficient and sustainable. At the University of Guelph, Dr. Biniam Kebede is leading efforts to combine traditional fermentation techniques with advanced data science tools to improve food innovation.
Dr. Kebede, a newly appointed professor in the Department of Food Science at the Ontario Agricultural College, heads the Food Bioprocessing and Data Science Lab. His work focuses on using predictive frameworks, artificial intelligence, and multi-omics analysis to make fermentation processes more reliable and scalable.
“Fermentation is increasingly recognized as a natural and sustainable food processing method,” said 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 after serving as a senior lecturer at the University of Otago in New Zealand. He holds a PhD in bioscience engineering from KU Leuven in Belgium. His research, supported by an NSERC Discovery Grant, aims to produce bioactive and flavour compounds from underutilized crops like pulses, as well as agri-food byproducts.
One of the lab’s key goals is to turn waste into high-value, clean-label ingredients. Using fungal solid-state fermentation, Kebede’s team is working to convert side streams from industries such as wheat milling and brewing into proteins, natural flavours, and health-promoting compounds.
This research is not only about advancing science but also about supporting sustainability in the food sector. By transforming low-value materials into functional ingredients, the work contributes to reducing food waste while developing the next generation of plant-based products.
Dr. Kebede’s vision is clear: to make fermentation predictable, efficient, and scalable so it can serve as a powerful tool in creating sustainable food systems worldwide.
Photo Credit: University of Guelph