Mogessie Ashenafi obtained a BSc and an MSc in Biology/Microbiology at Addis Ababa University, Ethiopia, and a PhD in Food Microbiology from the Technical University of Munich, Germany. He is a Professor of Food Microbiology at the Institute of Pathobiology, Addis Ababa University. He taught graduate courses like in advanced Food Microbiology, Industrial Microbiology, The Biology of Pathogenic Microorganisms and Microbial Physiology. His research work focuses on food safety and traditional fermented foods. His current research deals with the effect of silver nanoparticles on microbial growth. He is an elected member of TWAS, the Academy of Sciences for the Developing World. He has published about 80 papers in national, regional and international journals.