College of Agriculture, Forestry and Food Science (CAFF)
Evaluation of Rhizobium tropici-Derived Extracellular Polymeric Substances on Selected Soil Properties, Seed Germination, and Growth of Black-Eyed Peas (Vigna unguiculata).
Exploratory dietary patterns, the global diet quality score, and their associated socio demographic factors among young adults in Rwanda: a cross-sectional study using a food list-validated, semi-quantitative food frequency questionnaire
Optimal Soil Type and Water Need Efficiency for Planning Smart Irrigation in Bugesera, Rwanda's Semi-Arid Region
Effect of Saline Water on Soil Acidity, Alkalinity and Nutrients Leaching in Sandy Loamy Soil in Rwamagana Bella Flower Farm, Rwanda.
Development of a nutrient-rich porridge flour for infants and young children using local foods and simple technologies.
This project consists of the formulation of a nutrient-rich porridge flour for infants and young children, using locally available foods in Rwanda to address the problem of child malnutrition which is one of the main public health problems in the country.
Valorization of waste whey generated from Rwandan cheese making Small and Medium Entreprises (SMEs)-
From Waste whey generated from cheese, this project aims at making food products through processing. The food products from waste whey are nutritious and will not be thrown away as waste water. This could generate even more income in addition to the income from the made cheeses.
Fortuning a 60-liter solar powered milk cooler prototype to meet standards and certification requirements.
Production of composite flour of selected food as a way of fighting malnutrition and stunting.
This innovative project aims at producing composite flour of selected food as a way of fighting malnutrition and stunting. There will be the selection of raw material to be used, washing and pilling them; Chopping them into small pieces, Drying, Milling and Packaging.
Processing of Spicy Carrot Juice and Development of Carrot Breads, Doughnut and Cakes
This innovative project of consists in processing of Spicy Carrot Juice and Development of Carrot Breads, Doughnut and Cakes will focus on addressing malnutrition by Production of nutritious and high quality of Carrot Juice and Carrot Bakery product rich in Vitamin A.