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Personal details
Name : Rwubatse Bernard, Ph.D
Department : Food Science and Technology
Position : Lecturer
Field of specialization : Food Science and Technology
E-mail address : rbernard5b@gmail.com

Education record
 Ph.D., Food Science and Technology, University of Nairobi, Kenya, 2017-2021
 M.Sc., Food Science and Technology, University of Nigeria, Nsukka, Nigeria, 2012-2014.
 B.Sc., Food Science and Technology, Kigali Institute of Science and Technology, Rwanda, 2006-2009

List of publications
a. Papers in refereed journals

1. Rwubatse, B., Okoth M. W., Andago A. A., Ngala, S.,Kimonyo, A. and Bitwayiki, C.(2022). Acrylamide formation during baking of whole wheat flour incorporated with spent coffee grounds and juices of lemon fruits and rosemary leaves. Journal of food processing and preservation. In review.
2. Rwubatse, B., Okoth M. W., Andago A. A., Ngala, S.,Kimonyo, A. and Bitwayiki, C.(2022).The shelf stability of whole wheat bread supplemented with spent coffee grounds and juices of lemon fruits andmrosemary leaves. Acta agriculturae Slovenica. In review.
3. 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, 117,1.
4. 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, 1,13.
5. 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, January, 8,34-43. 2.
6. 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.
7. 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
8. 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.

b. Reports for the research projects

1. Cold chain management and food safety in Ethiopia, Rwanda, Senegal, and Nepal. Feed the Future, Business Drivers for Food Safety. Food Enterprise Solutions, 2021.
2. Quality of chilies, avocadoes, green bananas, pineapples as affected by maturity indices and cooling and drying methods. Feed the Future, the Horticulture Innovation Lab. Agribusiness Associates Inc., 2019.
3. Postharvest loss assessment of green bananas, tomatoes in Rwanda. Feed the Future, the Horticulture Innovation Lab. Agribusiness Associates Inc., 2018.

Research interest
Postharvest technology, Food processing technology, Food safety and quality management, Human nutrition, Chemical interactions of food components, Bioactive compounds/nutraceuticals from food wastes, Food product and process development, Addition value to food wastes, Food systems and policy, Food environments.