Alemu Belay Legesse is an accomplished researcher and academic currently in the final year of his Researcher (PHD candidate final year) at Kangwon National University in Chuncheon, South Korea. His research focuses on food science and technology, particularly in the areas of food engineering and chemical engineering. Alemu's academic journey began with a Bachelor of Science in Chemical Engineering from Adama Science and Technology University and continued with a Master of Science in Food Engineering from Addis Ababa University. Throughout his career, Alemu has gained valuable experience as an assistant lecturer and lecturer at Debre Berhan University, where he teaches food engineering courses and supervises students' research projects. His industrial experience includes working as a production and quality manager at Brook Alcohol Factory and a production manager at Gashuna Coffee, where he prioritized production activities and maintained quality standards. Alemu has been actively involved in various projects, including the extraction and optimization of essential oils from Ethiopian varieties for food, nutraceutical, functional and pharmaceutical applications and the investigation of different drying methods on Verbascum sinaiticum leaf phenolics. His expertise extends to food analysis, microbiology, and processing, as well as the application of advanced simulation software. This year, I published 2 papers and 2 papers under review. In addition to his professional pursuits, Alemu has been recognized for his dedication to ethics and good governance, serving as an ambassador for the Vision Ethiopian. His passion for research and teaching, combined with his technical skills and problem-solving abilities, make him a valuable asset to the field of food science and technology.