Dr. Vedaste Ndungutse

Academic rank: 
Lecturer
Academic Leadership Position: 
Year 1 Coordinator
Email: 
vndungutse@gmail.com
Telephone: 
+250786252639
College: 
College of Agriculture ,Animal sciences and Veterinary Medicine (CAVM)
School/centre: 
School of Agriculture and Food Sciences
Department: 
Food Science and Technology
Published Papers : 

1. Chika Ezeanya-Esiobu, Chidi Oguamanam, Vedaste Ndungutse (2021). Indigenous Knowledge and Vocational Education: marginalization of medicinal treatment in Rwanda TVET animal health courses: The case of Rwandan Traditional Medicinal Treatments for Livestock.  African Journal of Information and Communication, 27: 1-23.
2. Chika Ezeanya-Esiobu, Chidi Oguamanam, Vedaste Ndungutse (2021). Marginalization of Indigenous Knowledge in African Education: The case of Rwandan Traditional Medicinal Treatments for Livestock.  Open Air, African Innovation Research, 24: 1-24.
3.Vedaste Ndungutse, Peninah Muthoni Njiraine Ngoda, Hilda Vasanthakaalam, Eduard Kokan Shakala, Abdul Kipruto Faraj (2019). Functional properties of flour from selected potato (Solanum tuberosum l.) Cultivars grown in Rwanda. Potato Journal, 46 (2): 115-123.
4.Vedaste Ndungutse, Peninah Muthoni Njiraine Ngoda, Hilda Vasanthakaalam, Eduard Kokan Shakala, Abdul Kipruto Faraj (2019). Morphological and phytochemical composition of selected potato (Solanum tuberosum L.) cultivars grown in Rwanda. Annals. Food Science and Technology, 20(1): 393 – 401.
5.Vedaste Ndungutse, Peninah Muthoni Njiraine Ngoda, Hilda Vasanthakaalam, Eduard Kokan Shakala, Abdul Kipruto Faraj (2019). Processing quality of selected potato (Solanum tuberosum L.) cultivars grown in Rwanda. Potato Journal, 46 (1): 48-55.
6.Vedaste Ndungutse, Peninah Muthoni Njiraine Ngoda, Hilda Vasanthakaalam, Eduard Kokan Shakala, Abdul Kipruto Faraj (2019). Nutritional quality of selected potato (Solanum tuberosum L.) cultivars grown in Rwanda. Annals. Food Science and Technology, 20(3): 614 – 622.         
7.Chika Ezeanya-Esiobu, Vedaste Ndungutse, Nathan Kanuma Taremwa (2019). Rural women economic empowerment, indigenous fermented milk production, and the challenges of modernity.  IK: Other Ways of Knowing, 5:119-142. 
8.Chika Ezeanya-Esiobu, Vedaste Ndungutse, Salomon Nshimyimana (2018).  Indigenous beverage production and economic empowerment of rural women in Rwanda.   IK: Other Ways of Knowing, 4:1-25.
9.Vedaste Ndungutse, Ram Mereddy, and Yasmina Sultanbawa (2015). Bioactive properties of mushroom (Agaricus bisporus) stipe extracts.  Journal of Food Processing and Preservation, 39:2225-2233. 
10.Ashok Kumar Shrestha, Nawa Raj Dahal. N and Vedaste Ndungutse (2010). Bacillus Fermentation of Soybean.  A Review. Journal of Food Science and  Technology Nepal, Vol. 6 (1-9) ISSN: 1816-0727.

Brief profile: 
"Dr. Vedaste Ndungutse, I was born in Burera District, Northen Province in Rwanda on August 1st, 1981. I received BSc in Food Science and Technology from Kigali Institute of Science and Technology (KIST) in Rwanda in 2007. MSc in Food Studies from the University of Queensland (UQ) in Australia in 2011. PhD in Food Science from Egerton University (EU) in Kenya in 2019.I have worked as tutorial assistant and assistant lecturer at Institut Supérieur d'agriculture et d'élevage (ISAE) since 2008 to 2015. Lecturer at the University of Rwanda since 2016. I was involved in the administration of the department as academic secretary since 2008 to 2013, Head of the department of Food Science and Technology in 2014. Currently I am coordinator of year one program the University of Rwanda, College of Agriculture, Animal Sciences and Veterinary Medicine (UR-CAVM). My main responsibilities are teaching, research and community outreach. I teach various courses in the department of Food Science and Technology of the University of Rwanda. I have published numerous articles in the field of food science and technology. My research interest is in reduction of postharvest losses through processing by means of optimization. I am also interested is utilizing bioactive compounds as nutraceutical foods and in food preservation with emphasis on indigenous and neglected foods. I am also involved in research related to leveraging indigenous knowledge for economic development. I am a Reviewer of Croatian Journal of Food Science and Technology. "
Research Area: 
Food processing