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ID Staff number : 84179
Department : Food Science and Technology
Position : Lecturer and Researcher
Academic rank : Senior Lecturer
Area of specialization : Food Biotechnology
Telephone : +250-788 508 388
Email : blclement2@gmail.com or blclement2@yahoo.com

Education Background
BSc Certificates obtained from Voronezh state academy for technology in 1991-1994
MSc Certificates obtained from Voronezh state academy for technology in 1995-1996
PhD Certificate obtained from Moscow state University for food products in 1997- 2000

Publications
The following are the publications of Dr Clement Bitwayiki :
1. Bernard RWUBATSE, Michael Wandayi OKOTH, Angela Adhiambo ANDAGO, Sophia NGALA, Anastase KIMONYO, Clement BITWAYIKI (2021)“Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour”. Croatian Journal of Food Science and Technology.
2. Bernard Rwubatse , Michael C., Okoth 1, Angela A, Sophia Ngala, Anastase Kimonyo, Clement BITWAYIKI (2020) “ The 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.
3. Pata S, Matsiko F, Nyagahungu I, Bitwayiki C, (2017) ‘’Study on the nutrients composition and shelf stability on banana juice blended with lemon juice.. UR international scientific conference : 14-17 June 2017 Kigali Rwanda.
4. Muriro A, Bitwayiki C, (2017) ‘’Determining and minimizing postharvest quality defects in avocado sector in Rwanda’’. 2017. UR international scientific conference : 14-17 June 2017 Kigali Rwanda.
5. Olivier Hirwa, Innocent Nyagahungu, Clement BITWAYIKI (2016), “Ethanol production from mucilage and pulp of processed coffee” Ukrainian Food Journal, 5(3), pp. 523-530.
6. Clement BITWAYIKI, Nepomscene NTIHUGA (2010), ‘’Biodiesel from Avocado seeds Oil as engine fuel’’, 18th European Biomass Conference and exhibition, from research to Industry and Markets, 2010, p107.
7. Clement BITWAYIKI, GV, Guseva, GA Yermolaeva, MV Gernet (2000)‘’Using cereal sorghum in brewery", Moscow State University for Food Productions (MSUFP), J. Maize and sorghum, Moscow 2000, N1, p.23-24.
8. Clement Bittwayiki, G.A.Yermolaeva (2000), “ “Intensification process in brewing beer using biocatalyst and using cereals grown in Rwanda” PhD Thesis.
9. Clement BITWAYIKI, G.V. Guseva, G.A.Yermolaeva, M.V.Gernet (1999) ‘’Using Sorghum in Beer Production" Moscow State University for Food Productions (MSUFP) Industries in dietician products-Third century. J. Brewery. Moscow, 1999, p.162-163.

10. Clement BITWAYIKI, G.A.Yermolaeva, M.V.Gernet(1999) ‘’Getting wort of beer with using sorghum" Moscow state University for food productions (MSUFP) Young Scientists. Food and transformation technologies (technical Aspect in Industries) ITPM, Moscow 1999, P. 38-39

11. Clement BITWAYIKI,,G.A.Yermolaeva, MV Gernet (1999)‘’Wort of sorghum in beer production" Moscow State University for Food Productions (MSUFP), J. Computerization of Food Technology and biosynthesis, Moscow 1999. P.18-19.

12. Clement BITWAYIKI, G.V. Guseva, G.A.Yermolaeva, (1999) ‘’Sorghum in beer production" Moscow State University for Food Productions (MSUFP) J. Beer and beverage, Moscow 1999, N 5,p.16-17