Position: Head of Department, Senior Lecturer
Fields of expertise: Nutrition, Food processing
and preservation, Fruit and legume processing
Cell: + 250 - 0788530367
Fax: + 250 - 571924
Professional member of Association for Food Science and Technologist
of India (AFST, INDIA)
Professional Life member of Indian Dietetic Association (IDA,
INDIA)
Professional Experience:
Since Jan 2005: Senior Lecturer, KIST, Kigali, Rwanda
July 2000 – Dec 2004: Lecturer, KIST, Kigali, Rwanda
Feb 2000 – June 2000: Lecturer, ISAE, Kigali, Rwanda
Oct 1996 – Dec 1999: Senior Lecturer, ISSR, India
May 1989 – Sept 1996: Lecturer, ISSR, India
Professional Trainings:
- 2008/ 14th – 16th April - “GM food safety Assessment”
training of Trainer, FAO/ Kenya Bureau of Standards/ Kenya
Plant Inspectorate, Kenya
- 2008/18th Jan – 8th March “e-Learning”
training of the Trainer, KIST/GTZ/ Common Sense Germany
- 2004/ 6th March – 6th April “Global Nutrition
Training Program” (use of IT in higher education training
in Foods & Nutrition), Swedish Agricultural University
(SLU), Sweden
- 2002/ 26th Aug – 4th September - “Hermetic storage
of Grains” MINAGRI/Israel Ministry of Agriculture, Kigali
- 1989/1st -30th June “Tourism Education” training
of Trainer, WTO/ PATA/ ITDC/ Ministry of Tourism, Govt of
India, Delhi
Country’s Principal Investigator: Enhancing Nutritional
value and Marketability of Beans through Research and strengthening
Key value chain stake holders in Uganda and Rwanda. Research
team: Iowa State University, USA, MAK, Uganda, NaCCRI, Uganda,
VEDCO, Uganda and KIST, Rwanda Funded by: USAID
Other Research Activities:
- Improved Banana Technologies for market and income
generation in Rwanda- collaborating as a research scientist
with ISAR, funded by BANERSA
- Processing for commercial exploitation of selected
tree-fruits and vegetables in Tanzania and Rwanda - collaborating
as a research scientist with ISAR, SUA, Tanzania funded by
ASARECA
Research Areas of interest:
Use of food-processing technologies to improve the functional,
nutritional, sensory and microbiological stability and quality
of food systems.
Nutrition – Mitigation of community nutrition problems,
nutrition education and similar activities.
International Travel: Travelled to some countries
like Sweden, Sri Lanka, Bangladesh, Spain, Kenya and Uganda
for trainings, paper presentations and research activities.
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