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Transforming Traditional Food Systems through Science-Driven Innovation: A Case from Ethiopia

Melaku Tafese Awulachew, a multidisciplinary researcher at the Ethiopian Institute of Agricultural Research, presents a science-based approach to advancing food quality, safety, and nutrition in emerging economies. This work focuses on the integration of novel processing technologies, bioactive ingredient optimization, and local agro-biodiversity to enhance the nutritional profile and shelf stability of traditional food products. Key interventions include the development of functional foods fortified with underutilized crops and the deployment of low-cost preservation techniques to combat post-harvest losses. The study highlights the transformative role of food engineering and policy-linked innovation in addressing food insecurity, improving diet diversity, and promoting sustainable food systems in Sub-Saharan Africa. These insights provide scalable strategies for global food innovation, aligning with the objectives of Food Meet 2026.