Food Science Prof Bridges Food Fermentation With Machine Learning to Drive Innovation

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.