Academic rank:
Email:
rbernard5b@gmail.com
Telephone:
+250788691468
School/centre:
Department:
Published Papers :
| 1. Rwubatse, B., Okoth M. W., Andago A. A., Ngala, S.,Kimonyo, A. and Bitwayiki, C.(2021). Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour. Acta agriculturae Slovenica, 117, n. 1, p. 1–9 2. Rwubatse, B., Okoth M. W., Andago A. A., Ngala, S.,Kimonyo, A. and Bitwayiki, C.(2021). Effect of wheat variety, fermentation and incorporation of ingredients on texture profile, color and sensory attributes of breads. Croatian Journal of Food Science and Technology, Vol. 13 No. 2, 2021.. 3. Mugabo, E., Ohene, A.E., Annor,G. and Rwubatse, B.(2017) Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean seed flours, International Journal of Food Studies, 8,34-43. 4. Rwubatse, B., Akubor, P.I. and Mugabo, E. (2014). Effect of drying methods on functional and pasting properties of orange fruit (Citrus sinensis, L) peel flour and wheat flour blends. Journal of Environmental Science, Toxicology and Food Technology, 8 (10): 52-56 3. 5. Rwubatse, B., Akubor, P.I. and Mugabo, E. (2014). Effect of drying methods on phytochemical composition of orange fruit (Citrus sinensis, L) peel flour in biscuit making. Journal of Environmental Science, Toxicology and Food Technology, 8 (10): 7275 6. Rwubatse, B., Akubor, P.I. and Mugabo, E. (2014). Traditional drying techniques for fruits and vegetables losses alleviation in Sub- Saharan Africa. Journal of Environmental Science, Toxicology and Food Technology, 8 (9): 52-56. 5. 7. Rwubatse, B. and Akubor, P.I. (2016). Effect of drying methods on physical and sensory characteristics of biscuit made from wheat flour supplemented with the flour of orange fruit (Citrus sinensis) peel. 2nd Congress on Food Structure Design Innovation in Food Structure Properties and Relations. Antalya, Turkey. Conference proceedings.October 26-28,2016. 8. Rwubatse, B., Odoemelam, C.C. and Luhanga, T.A. (2015). Advocacy and awareness for increasing knowledge and changing attitude and practice towards agro by-products in food security and climate change. International conference on Sustainable Development. Conference proceedings. South Africa, 20 |
Brief profile:
Dr. Rwubatse Bernard is a lecturer in the Department of Food Science and Technology at the University of Rwanda. He has been lecturing in the University since 2013 and has Ph.D, M.Sc and B.Sc degrees in Food Science and Technology. He has participated in the different events on innovations to improve food security and nutrition taking place in Africa, America and Europe. Dr. Rwubatse has published papers in areas of Food Science and Technology in peer reviewed journals.