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Mr. Phenias Nsabimana, Public Health, Best Researcher Award

Phenias Nsabimana at Ghent University, Belgium

Mr. Phenias Nsabimana is a Ph.D. student at Ghent University, specializing in Food Science through a sandwich program between Ghent University and the University of Rwanda. He completed his Master’s program in Food Science at Washington State University, USA, and holds a Bachelor’s degree in Chemistry from the National University of Rwanda, Huye. He has extensive experience as a lecturer and researcher in the field of Food Science and Technology at the University of Rwanda, where he teaches various courses and coordinates research activities. Additionally, he is proficient in languages such as Kinyarwanda, English, French, and Swahili. He has also undergone training in GIS, scientific writing, and data analysis skills using software like Excel, SPSS, STATA, and R. He is a member of several professional societies, including the Belgian Nutrition Society, Rwandan Society of Food Science and Technology (RFST), and alumni associations of Washington State University and the University of Rwanda.

Profile:

Education:

Ph.D. Student:

  • Institution: Ghent University
  • Program: Food Science (Sandwich program between Ghent University and University of Rwanda)
  • Duration: February 2018 – Present

Master’s Program:

  • Institution: Washington State University, USA
  • Program: Food Science
  • Duration: August 2011 – May 2013

Bachelor’s Degree:

  • Institution: National University of Rwanda, Huye
  • Field of Study: Chemistry
  • Duration: 2001 – 2006

Professional Experience:

Mr. Phenias Nsabimana has a rich professional background in Food Science and Technology. He currently serves as a Ph.D. student at Ghent University, engaged in a sandwich program between Ghent University and the University of Rwanda. Prior to this, he completed his Master’s program in Food Science at Washington State University, USA. Mr. Nsabimana has been actively involved in academia, serving as a lecturer in the Food Science and Technology Department at the College of Agriculture, Animal Sciences, and Veterinary Medicine at the University of Rwanda since November 2018. In this role, he is responsible for teaching courses such as Food Analysis and Nutritional Biochemistry, and he also serves as a research coordinator for year 4 students. Before his current position, he worked as an Assistant Lecturer in the same department from June 2013 to October 2018, contributing to courses like General Biochemistry and Cereal Science and Technology. Additionally, he gained experience as a Tutorial Assistant in the Basic Sciences Department at the Higher Institute of Agriculture and Animal Husbandry (ISAE-Busogo) from March 2009 to May 2013, where he assisted in teaching practical courses in Chemistry. His diverse experience in teaching, research coordination, and practical instruction reflects his expertise and commitment to the field of Food Science and Technology.

Research Interest:

Food Analysis and Quality Control: Investigating methods for analyzing food components, ensuring food safety, and maintaining quality standards throughout the food production and processing chain.

Nutritional Biochemistry: Exploring the biochemical processes related to nutrition, including nutrient metabolism, bioavailability, and their impact on human health.

Food Systems and Climate Change: Studying the intersection between food systems and climate change, including strategies for sustainable food production, adaptation to environmental challenges, and mitigating the environmental impact of food production.

Food Product Development: Researching innovative techniques and technologies for developing new food products, improving existing products, and meeting consumer demands for nutritious and appealing food options.

Food Security and Sustainability: Examining issues related to food security, access to nutritious food, food waste reduction, sustainable agriculture practices, and their implications for global food systems.

Publication Top Noted:

Association between urbanization and metabolic syndrome in low- and middle-income countries: A systematic review and meta-analysis

Effect of oven and freeze drying on nutritional composition of pumpkin (Cucurbita maxima) processed flour

  • Journal: Rwanda Journal of Agricultural Sciences
  • Year: 2020-10-27

Effects of deep-fat frying temperature on antioxidant properties of whole wheat doughnuts

  • Journal: International Journal of Food Science & Technology
  • Year: 2017-10-30
  • DOI: 10.1111/ijfs.13641

 

 

Phenias Nsabimana | Public Health | Best Researcher Award

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