Exploring a natural glucose gel
An interdisciplinary team project exploring formulation choices, accessible ingredients, and the questions that a food product must answer before wider use.
Read the storyScientific coursework, a food-systems challenge, and digital initiatives. Each story explains the question, our approach, my contribution, and the stage the work reached.
9 projects shown
An interdisciplinary team project exploring formulation choices, accessible ingredients, and the questions that a food product must answer before wider use.
Read the storyA proposal connecting organic-waste fermentation, quality assessment, and local distribution around a practical question for Ethiopian smallholder agriculture.
Read the storyA coursework review of veterinary vaccine technologies and the relationship between animal health, livestock production, and disease surveillance.
Read the storyA laboratory exercise comparing oxygen measurements across water dilutions, with an unexpected pattern that made careful interpretation central to the report.
Read the storyA collaborative exploration of how gene regulatory networks connect cells, tissues, environmental responses, and the limits of computational interpretation.
Read the storyA shared food-systems initiative selected to represent Wollo University in the 2025 Food Systems Innovation Challenge, Nature-based Solutions edition.
Read the storyA service-led initiative that brought software collaborators and a college together to launch an e-learning website and mobile application.
Read the storyCo-founding and coordination work focused on local business needs, including a delivery and logistics proposal for Hawassa.
Read the storyWork across digital communication, pickup-node operations, and product features for an Ethiopian e-commerce platform.
Read the storyI welcome conversations about graduate study, research, and thoughtful collaboration.