19 Dec 2022
School of Agriculture & Food Sciences
Department of Food Science and Technology
Email : firstname.lastname@example.org
Telephone : (+250)788831471
Marie-Rose KAMBABAZI is a PhD candidate in Applied Human Nutrition, Department of Food Science, Nutrition and Technology at the University of Nairobi, Kenya. She has MSc degree in Food Science and Technology from the University of Liège and Catholic University of Louvain, Belgium and BSc degree in Food Science from the University of Blida, Algeria. She is an Assistant Lecturer at the University of Rwanda, College of Agriculture, Animal Sciences and Veterinary Medicine (UR-CAVM), interested in applied human nutrition, food product development and food microbiology.
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
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