Rose Kambabazi

Academic rank: 
Assistant Lecturer
Email: 
marierosekambabazi
Telephone: 
+250788831471
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.  Kambabazi M.R., Okoth M.W., Ngala S, Njue L. and Vasanthakaalam H. (2022). Physicochemical properties and sensory evaluation of a bean-based composite soup flour. Legume Science. 3(139): 1-10.             2. Kambabazi M.R., Okoth M.W., Ngala S, Njue L. and Vasanthakaalam H. (2021). Evaluation of nutrient content in Red Kidney Beans, Amaranth leaves, Sweet potato roots and Carrots cultivated in Rwanda. African Journal of Food, Agriculture, Nutrition and Development. 21(4): 17801 – 17814.                                                              

3. Kambabazi M.R., Hitayezu E., Mukandahiro Y., Vasanthakaalam H. (2019). Assessment of microbiological changes during production of malted and fermented finger millet flour. Rwanda Journal of Agricultural Sciences. 1(1): 31-35.           

Brief profile: 
Mrs Marie-Rose Kambabazi is an Assistant Lecturer in the Department of Food Science and Technology, College of Agriculture, Animal science and veterinary medicine at the University of Rwanda (UR). She is a PhD candidate at the Univeristy of Nairobi, Department of Food Science, Nutrition and Technology. She holds an MSc Degree in Food Science and Technology from Liege University and Catholic University of Louvain (Belgium) and a BSc Degree in FoodScience and Technology from Blida University (Algeria). She is fluent in English and French in addition to Kinyarwanda as mother tongue. At the University of Rwanda, Marie-Rose responsibilities include teaching, research and community outreach.
Research Area: 
Food Science, Technology and Nutrition