Eugenie Kayitesi

Full Names: Eugénie Kayitesi (PhD)
Place of Birth: Luwero, Uganda
Date of Birth: February 27, 1980
Nationality: Rwanda

Contact details:
Department of Consumer & Food Sciences,
University of Pretoria
Private Bag X20 Hatfield, Pretoria 0028, South Africa
Tel: +27 12 420 3784
E-mail: eugenie.kayitesi@up.ac.za

ACADEMIC QUALIFICATIONS OBTAINED
2005 - BSc (Hon) - Food Science and Technology (University of Rwanda - Formerly Kigali Institute of Science and Technology, Rwanda)
2010 - MSc (Agric) with specialisation in Food Science and Technology (University of Pretoria, South Africa)
2013 - PhD Food Science (University of Pretoria, South Africa)
2023 - PG Dip - Postgraduate Diploma in Public Health (University of Pretoria, South Africa)

EMPLOYMENT HISTORY
2006-2012: Laboratory Engineer/Research Assistant (Department of Food Science and Technology, University of Rwanda

2013: Assistant Lecturer (Department of Food Science and Technology, University of Rwanda

2014 –2017: Lecturer (Department of Biotechnology and Food Technology, University of Johannesburg)

2018-2019- Senior Lecturer (Department of Biotechnology and Food Technology, University of Johannesburg)

2020-to date - Department of Consumer and Food Sciences (University of Pretoria)

2022- to date- Board of Advisors- Policy & Advocacy Unit (Africa Organization of Technology in Agriculture (AOTA) - Rwanda

2024- 2026- Visiting Professor (College of Agriculture, Animal Science and Veterinary Medicine (UR-CAVM- University of Rwanda at the)

INTERNATIONAL SCHOLAR RATING
Google Scholar Metrics
Citations 3,389
H-index 34
i10-index 55

Scopus Metrics
Citations 2,314
H-index 28

RESEARCH OUTPUTS

Publications in peer-reviewed or refereed journals
1. Ndwandwe, B. K., Malinga, S. P., Kayitesi, E., & Dlamini, B. C. (2025). Avocado seed-derived bioactive compounds for functional food packaging solutions: current developments and future prospects–a review. Food Bioscience, 107446.

2. Mashele, G., Semwogerere, F., Mushi, D., Kayitesi, E., Chimphango, A., & Mapiye, C. (2025). Biovaluation of Cucurbitaceae fruit byproducts as potential ruminant meat tenderizers: A scoping review and process conceptual framework. Food Bioscience, 107413.

3. Zulu, N. X., Kunadu, A. P. H., Kayitesi, E., & Dlamini, B. (2025). Assessment of the Applicability of Coconut and Skim Milk Powder as a Carrier for Lactic Acid Bacteria on Their Performance During Production of Ting. International Journal of Food Science, 2025(1), 6198794.

4. Ahmed Salatou, S., Kayitesi, E., & Dlamini, B. (2025). Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emulsion. Journal of Food Processing and Preservation, 2025(1), 7628713.

5. Ndjang, M. M. N., Mathilde Julie, K., Njapndounke, B., Foko, M. E. K., Zokou, R., Kamdem, M. H. K., & Zambou, F. N. (2025). Structural, molecular and morphological properties of cassava starch (Manihot esculenta): effect of fermentation and legumes flour incorporation. International Journal of Food Science and Technology, vvaf099.

6. Zulu, N. X., Kunadu, A. P. H., Kayitesi, E., & Dlamini, B. (2024). Effect of Coconut Powder as a Drying Carrier Medium on Long‐Term Preservation of Lactobacillus plantarum and Streptococcus thermophilus for Development of Starter Cultures With Potential Application in Traditionally Fermented Foods. Journal of Food Processing and Preservation, 2024(1), 7030605.

7. Moyo, S. M., Famuyide, O. Y., & Kayitesi, E. (2024). Urging bioactive peptide exploration in African fermented legumes: insights from microbial proteolysis to gastrointestinal stability. Food Production, Processing and Nutrition, 6(1), 90.

8. Muhoza, B., Harimana, Y., Kayitesi, E., & Uriho, A. (2024). Soy Protein–Xanthan Gum Noncovalent Interactions: Exploring Functional Outcomes and Food Applications. ACS Food Science & Technology.

9. Muhoza, B., Harimana, Y., Kayitesi, E., Uriho, A., & Liu, Q. 2024. Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review. Food and Bioprocess Technology, 1-19.

10. Ndwandwe, B.K., Malinga, S.P., Kayitesi, E. and Dlamini, B.C., 2024. Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities. International Journal of Food Science & Technology.

11. Ndjang, M.M.N., Klang, M.J., Fadimatou, B., Njapndounke, B., Foko, M.E.K., Kamdem, M.H.K., Tonga, J.L., Mmutlane, E.M., Ndinteh, D.T., Kayitesi, E. and Zambou, F.N., 2024. Effect of Fermentation Time and Varietal Difference on the Pasting Properties and Bread‐Making Ability of Cassava Starch (Manihot esculenta). Starch‐Stärke, p.2200271.

12. Ndjang, M.M.N., Klang, J.M., Njapndounke, B., Foko, M.E.K., Dongmo, J.R., Kamdem, M.H.K., Tonga, J.L., Mmutlane, E.M., Ndinteh, D.T., Kayitesi, E. and Zambou, F.N., 2024. Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata). Food Hydrocolloids for Health, 5, p.100179.

13. Khoza, F.G.M., Kayitesi, E and Dlamini, B.C., 2023. Functional properties and in vitro starch
digestibility of infrared-treated (micronized) green banana flour. (wileyonlinelibrary.com) DOI 10.1002/jsfa.12511

14. Ndjang, M.M.N., Klang, J.M., Njapndounke, B., Foko, M.E.K., Dongmo, J.R., Kamdem, M.H.K., Tonga, J.L., Mmutlane, E.M., Ndinteh, D.T., Kayitesi, E. and Zambou, F.N., 2023. Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max). Foods (Basel, Switzerland), 12(17), pp.3180-3180.

15. Odukoya, J. O., Kayitesi, E., Mphahlele, M. P., Tata, C. M., Njinkoue, J. M., Gouado, I., ... & Ndinteh, D. T. (2023). Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production. Physical Sciences Reviews, 8(6), 813-825.

16. Kayitesi, E., Onojakpor, O., & Moyo, S. M. 2023. Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals. Fermentation, 9(2), 111.

17. Mehlomakulu, N. N., Moyo, S. M., & Kayitesi, E. 2023. Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products. Food Bioscience, 102300.

18. Ndwandwe, B. K., Malinga, S. P., Kayitesi, E., & Dlamini, B. C. 2022. Selenium nanoparticles–enhanced potato starch film for active food packaging application. International Journal of Food Science & Technology, 57(10), 6512-6521.

19. Odukoya, J. O., Kayitesi, E., Mphahlele, M. P., Mungho Tata, C., Gouado, I., Ikhile, M. I., & Ndinteh, D. T. 2022. Influence of Smoking on the Volatiles Profile of Arius parkii, Cyprinus carpio and Three Selected Sciaenidae Family Fish Species. Journal of Culinary Science & Technology, 1-22.

20. Aziz, R. K., Majumder, P. et al.,….2022. Establishment of regional genomic surveillance networks in lower and lower-middle income countries (nature correspondence - https://osf.io/preprints/2dq39/)

21. Diale, M.O., Kayitesi, E and Serepa-Dlamini MH., 2021. Genome In Silico and In Vitro Analysis of the Probiotic Properties of a Bacterial Endophyte, Bacillus Paranthracis Strain MHSD3. Frontiers in Genetics. https://doi: 10.3389/fgene.2021.672149

22. Dankwa, R., Aisala, H., Kayitesi, E and de Kock, H.L., 2021. The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods, 10, 3095. https://doi.org/10.3390/foods10123095

23. Khoza, F.G.M., Kayitesi, E and Dlamini, B.C., 2021. Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. Foods; 10, 2894.https://doi.org/10.3390/

24. Ogundele, O.M., Gbashi, S., Oyeyinka, S.A., Kayitesi, E, and Adebo, O.A., 2021. Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology. Molecules, 26, 6137

25. Ndwandwe, B.K., Malinga,S.P, Kayitesi, E and Dlamini, B.C., 2021. Solvothermal synthesis of selenium nanoparticles with polygonal-like nanostructure and antibacterial potential. Materials Letters; doi.org/10.1016/j.matlet.2021.130619

26. Oyeyinka, S.A., Oyedeji, A.B., Ogundele, O.M., Adebo, O.A., Njobeh, B.P and Kayitesi, E, 2021. Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch. International Journal of Biological Macromolecules 184, 678-688

27. Odukoya, J.O, Kayitesi, E, Mphahlele, M.P, Tata, M.C, Njinkoue, J.M, Gouado,I, Ikhile, M.I and Ndinteh, D.T, 2021. Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production. Physical Sciences Reviews, doi.org/10.1515/psr-2020-0144

28. Adebiyi, J.A., Njobeh, P.B, Kayitesi, E and Adebo, O.A. 2021. GC-HRTOF-MS dataset of metabolites extracted from sorghum and ting (a fermented product) produced using two strains of Lactobacillus fermentum (singly and in combination). Data in Brief, 36, 107102

29. Ndwandwe, B.K., Malinga,S.P, Kayitesi, E and Dlamini, B.C., 2021. Advances in green synthesis of selenium nanoparticles and their application in food packaging. International Journal of Food Science and Technology. doi.org/10.1111/ijfs.14916

30. Zulu, N., Kayitesi, E. and Ogundele, O.M., 2021), "Chemical and deep-frying oxidative stability of sunflower–red palm olein blends", British Food Journal, doi.org/10.1108/BFJ-09-2020-0837

31. Sibiya, N.P., Kayitesi, E and Moteetee, A, 2021. Proximate Analyses and Amino Acid Composition of Selected Wild Indigenous Fruits of Southern Africa. Plants, 10, 721

32. Adebiyi, J.A., Njobeh, P.B, Adebo, O.A. and Kayitesi, E 2021. Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Heliyon, doi.org/10.1016/j.
33. Oyeyinka, S.A., Adepegba,A.A., Oyetunde, T.T., Oyeyinka,A.T., Olaniran,A.F., Yetunde M. Iranloye,Y.M., Olagunju O.F., Manley, M., Kayitesi, E and Njobeh, B.P, 2021. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. LWT-Food Science and Technology, doi.org/10.1016/j.lwt.2020.110618

34. Oyeyinka, S.A., Akintayo, O.A., Adebo, O.A., Kayitesi, E and Njobeh, B.P, 2021. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. International Journal of Biological Macromolecules 176 (2021) 87–95

35. Odukoya, J.O, Kayitesi, E, Mphahlele, M.P, Tata, M.C, Njinkoue, J.M, Gouado,I, Ikhile, M.I and Ndinteh, D.T,2021. Effect of processing methods on the volatile components of Ethmalosa fimbriata using a two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF-MS) technique. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.15110

36. Ogundele, O.M., Muazu, S.T., Oyedeji, A.B., Kayitesi, E., Njobeh, P.B. and Oyeyinka, S.A. 2021. Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root", British Food Journal 123 , 509-519

37. Moyo, S.M., Serem, J.C., Bester, M.J., Mavumengwana, V and Kayitesi, E, 2021. Hydrothermal Processing and In Vitro Simulated Human Digestion Affects the Bioaccessibility and Bioactivity of Phenolic Compounds in African Pumpkin (Momordica balsamina) Leaves. Molecules, doi.org/10.3390/molecules26175201

38. Oyeyinka, S.A., Akinware, R.O., Bankole, A.T., Njobeh, B.P and Kayitesi, E., 2021. Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch. International Journal of Food Science and Technology 56, 215–223.

39. Oyeyinka, S.A., Kayitesi, E., Adebo, O.A., Oyedeji, A.B., Ogundele, O.M., Obilana, A.O and Njobeh, B.P, 2021. A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch. International Journal of Food Science and Technology 56, 52–60

40. Moyo, S.M., Serem, J.C., Bester, M.J., Mavumengwana, V and Kayitesi, E, 2020. The impact of boiling and in vitro human digestion of Solanum nigrum (Black nightshade) on phenolic compounds bioactivity and bioaccessibility. Food Research International https://doi.org/10.1016/j.foodres.2020.109720

41. Moyo, S.M., Serem, J.C., Bester, M.J., Mavumengwana, V and Kayitesi, E, 2020. African Green Leafy Vegetables Health Benefits Beyond Nutrition. Food Reviews International, DOI: 10.1080/87559129.2020.1717519.

42. Adebiyi, J.A., Kayitesi, E and Njobeh, P.B, 2020. Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Food Control 112; 107-141

43. Sibiya, N.P., Kayitesi, E and Moteetee, A, 2020. Mineral composition of selected indigenous wild southern African fruits. South African Journal of Botany 132; 87-94.

44. Kewuyemi, Y.O., Njobeh, P.B., Kayitesi, E., Adeyinka, J.A. Oyedeji, A.B., Adefisoye, M.A., and Adebo, O.A., 2020. Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. Journal of cereal science, https://doi.org/10.1016/j.jcs

45. Oyeyinka S, A, Adeloye, A,A, Olaomo,O,O and Kayitesi E, 2020. Effect of fermentation time on physicochemical properties of starch extracted from cassava root. Food Biosciences 33, 100485.

46. Moyo, S.M., Serem, J.C., Bester, M.J., Mavumengwana, V and Kayitesi, E, 2020. Influence of boiling and subsequent phases of digestion on the phenolic content, bioaccessibility, and bioactivity of Bidens pilosa (Blackjack) leafy vegetable. Food Chemistry 311, 126023
47. Adebiyi, J.A., Njobeh, P.B and Kayitesi, E, 2019. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). Microchemical Journal, Volume 149, 104034)

48. Adebo, O.A., Kayitesi, E., Njobeh, P.B and Tugizimana., F, 2019. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics. Food Research International 121, 326-335.

49. Adebiyi, J.A., Kayitesi, E., 4. Adebo, O.A., Changwa, R and Njobeh, P.B, 2019. Food fermentation and mycotoxin detoxification: An African perspective. Food Control (Volume 106, 106731).

50. Adebo, O.A., Kayitesi, E, and Njobeh, P.B, 2019. Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food). Toxin, https://doi.org/10.3390/toxins11030180.

51. Adebo, O.A., Njobeh, P.B., Adebiyi, J.A., and Kayitesi, E, 2018. Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum. Food Biosciences 25, 118–127.

52. Adebo, O.A., Njobeh, P.B and Kayitesi, E, 2018. Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types. Journal of Cereal Science 82; 49–56.

53. Adebo, O.A., Njobeh, P.B., Desobgo, S.C.Z., Pieterse, M., Kayitesi, E and Ndinteh, D.T.,2018. Profiling of volatile flavor compounds in Nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME- GC×GC- TOF- MS). Food Science and Nutrition, DOI: 10.1002/fsn3.736.

54. Panda, S.K, Ray, R.C, Mishra, S.S and Kayitesi, E, 2018. Microbial processing of fruit and vegetable wastes into potential biocommodities: a review, Critical Reviews in Biotechnology, DOI: 10.1080/07388551.2017.1311295.

55. Adebiyi, J.A., Adebo, O.A., Obadina, A.O., Mulaba-Bafubiandi, A.F. and Kayitesi, E, 2018. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit. Journal of Cereal Science. 70, 132-139.

56. Moyo, S.M., Mavumengwana, V and Kayitesi, E, 2018. Effects of Cooking and Drying on Phenolic Compounds and Antioxidant Activity of African Green Leafy Vegetables. Food Reviews International, 1-17.

57. Adebo, O.A., Njobeh, P.B., Mulaba-Bafubiandi, A.F., Adebiyi, J.A., Desobgo, S.C.Z. and Kayitesi, E, 2018. Optimization of fermentation conditions for ting production using response surface methodology. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.13381

58. Adebiyi, J.A., Adebo, O.A., Obadina, A.O. and Kayitesi, E, 2018. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2016.1188056.

59. Adebiyi, J.A., Obadina, A.O., Adebo, O.A. and Kayitesi, E, 2017. Comparison of nutritional quality and sensory acceptability of biscuit obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour. Food Chemistry; 232, 210–217.

60. Temba, M.C., Njobeh, P., Ndinteh, D and Kayitesi, E., 2017. Nutritional quality of maize-groundnut composite flours and resultant porridges. Nutrition & Food Science; 47, 318-33.

61. Panda, S.K., Behera, S.K., Witness Qaku, X., Sekar, S., Ndinteh, D.T., Nanjundaswamy, H.M., Ray, R.C. and Kayitesi, E, 2017. Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338. LWT - Food Science and Technology. 75, 453-459.

62. Temba, M.C., Njobeh, P.B. and Kayitesi, E, 2017. Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges. Food Control. 71, 178-186.

63. Temba, M. C., Njobeh, P. B., Adebo, O. A., Olugbile, A. O., & Kayitesi, E. 2016. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa. International Journal of Food Science and Technology, 51(3), 543-554..

64. Eguzozie, K., Mavumengwana, V., Kayitesi, E. and Nnabuo-Eguzozie N, 2016. Screening of Cyanobacterial Peptide Toxin, Microcystins in Hyperscum Water Samples from an Inland Sub Saharan Drinking Freshwater Reservoir. Bulletin of Environmental Contamination and Toxicology. 97, 728-736.

65. Panda, S.K., Mishra, S.S., Ray, R.C. and Kayitesi, E, 2016. Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: biotechnology and scopes. Environmental Research. 146, 161–172.

66. Eguzozie, K., Mavumengwana, V., Nkosi, D., Kayitesi, E. and Nnabuo-Eguzozie, E. 2016. Bioaccumulation and Quantitative Variations of Microcystins in the Swartspruit River, South Africa. Archives of Environmental Contamination and Toxicology. 71, 286-296.

67. Panda, S.K., Panda, S.H., Swain, M.R., Ray, R.C. and Kayitesi, E, 2015. Anthocyanin-rich sweet potato (Ipomoea batatas L.) beer: Technology, Biochemical and Sensory evaluation. Journal of Food Processing and Preservation. 39, 3040-3049.

68. Panda, S.K., Behera, S.K., Mulaba-Bafubiandi, A.F., Panda, S.H., Swain, M.R., Ray, R.C. and Kayitesi, E, 2015. Bioprocessing of jackfruit (Artocarpus heterophyllus L.) pulp into wine: Technology, Proximate composition and Sensory evaluation. African Journal of Science, Technology, Innovation and Development. 8, 27-32.

69. Ongol, M.P., Owino, J., Kayitesi, E., Dusingizimana, T., Uwiringiyimana, V., Habimana, V. and Ndayambaje, V, 2015. Retention of micro-minerals and degradation of anti-nutritional compounds during the traditional Rwandan bean cooking process. European Journal of Nutrition and Food Safety. 5, 1076-1077

70. Kayitesi, E., Duodu. K.G., Minnaar, A. and De Kock, H.L, 2012. Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas. Journal of the Science of Food and Agriculture. 93, 838-845.

71. Kayitesi, E., Duodu, K.G., Minnaar, A. and De Kock, H.L, 2012. Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges. Food Chemistry. 131, 837-842.

72. Kayitesi. E., Duodu. K.G., Minnaar, A. and De Kock, H.L, 2010. Sensory quality of marama-sorghum composite porridges. Journal of the Science of Food and Agriculture. 90, 2124-2132

Books and/or chapters in books
73. Duodu, K. G., Mehlomakulu, N. N., & Kayitesi, E.2023. Processing of Millet Foods and its Impact on Nutraceutical and Health-Promoting Properties. In Nutriomics of Millet Crops (pp. 99-123). CRC Press.

74. Moyo, S. M., & Kayitesi, E. 2022. 7 African Nightshade (Solanum nigrum complex species). Handbook of Phytonutrients in Indigenous Fruits and Vegetables, 97. 978789248043

75. Kayitesi, E., & Moyo, S. M. 2022. 3 Spider Plant (Cleome gynandra). Handbook of Phytonutrients in Indigenous Fruits and Vegetables, 27.

76. Oyedeji, A.B., Oladunjoye, A.O., Oluwatosin A. Ijabadeniyi, O.A. and Kayitesi, E., 2021. Chapter 8: Phytochemicals in Bambara Groundnut. In Oyeyinka, S.A and Ade-Omowaye B.I.O.(Eds.), Food and Potential Industrial Applications of Bambara Groundnut, https://doi.org/10.1007/978-3-030-73920-1_6

77. Oyeyinka, S.A., Kayitesi, E., Diarra,E.S., Adedeji,A.A., Amonsou,E.O., and Suren Singh,S.,2021. Chapter 6: Bambara Groundnut Starch. In Oyeyinka, S.A and Ade-Omowaye B.I.O.(Eds.), Food and Potential Industrial Applications of Bambara Groundnut, https://doi.org/10.1007/978-3-030-73920-1_6

78. Duodu, K.G., Lubaale, J. and Kayitesi, E., 2021. Chapter 11: Developing millet-based cereal products with enhanced nutritional properties. In Beta, T (Ed.). Improving the nutritional and nutraceutical properties of wheat and other cereals; ID: 9781801461580

79. Ayeleru, O. O., Ogundele, O. M., Gbashi, S., Dlova, S., Adeniran, J. A., Kayitesi, E., ... & Olubambi, P. A. (2018). Fruits and vegetables consumption: A case study of food culture vis-à-vis health awareness among the students of the University of Johannesburg, South Africa. In Fruit and Vegetable Consumption and Health: New Research (pp. 145-162). Nova Science Publishers Inc.

80. Ayeleru, O. O., Ogundele, O. M., Oladiran, D. A., Dlova, S., Kayitesi, E., Kupolati, W. K., ... & Ntuli, F. (2019). Health benefits of fruits grown in West Africa. In Occurrences, Structure, Biosynthesis, and Health Benefits Based on their Evidences of Medicinal Phytochemicals in Vegetables and Fruits (pp. 175-196). Nova Science Publishers Inc.

81. Ayeleru, O. O., Oladiran, D. A., Ogundele, O. M., Dlova, S., Kayitesi, E., Kupolati, W. K., Blencowe, A., Ntuli, F., Olubambi, P. A., & Afinjuomo, O. F. (2019). Health benefits of some selected vegetables grown in the sub-saharan african region. In Occurrences, Structure, Biosynthesis, and Health Benefits Based on their Evidences of Medicinal Phytochemicals in Vegetables and Fruits (Vol. 12, pp. 197-224). Nova Science Publishers Inc.

82. Kayitesi, E., Behera, S.K., Panda, S.K., Dlamini, B.C and Mulaba-Bafubiandi, A.F (2017) Amasi and Maheu: Expedition from Ethnic Southern African Food to Cosmopolitan Markets. In Ray, R .C & Montet, D (Eds.). Fermented Foods Part II: Technological Intervention; pp. 384-399. CRC press, New York USA.

83. Behera, S.K., Panda, S.K., Kayitesi, E. and Mulaba-Bafubiandi, A.F (2017). Kefir and Koumiss. In Ray, R .C & Montet, D (Eds.). Fermented Foods Part II: Technological Intervention; pp. 400-414. CRC press, New York USA.

84. Adebo OA, Njobeh PB, Adebiyi JA, Gbashi S, Phoku JZ, and Kayitesi E, 2017. Fermented pulse-based food products in developing nations as functional foods and ingredients. In Hueda, M.C (Ed.). Functional Food—Improve Health through Adequate Food; pp. 77–109 InTech: Rijeka, Croatia.

85. Adebo OA, Njobeh PB, Adebiyi JA, Gbashi S, and Kayitesi, E (2017). Food metabolomics (Foodomics), a new frontier in food analysis and its potential in understanding fermented foods. In Hueda, M.C (Ed.). Functional Food—Improve Health through Adequate Food; pp. 211–234. InTech: Rijeka, Croatia.

86. Adebo OA, Kayitesi E, Adebiyi JA, Gbashi S, Temba MC, Lasekan A, Phoku JZ and Njobeh, PB E (2017). Mitigation of Acrylamide in Foods: An African Perspective. In Hueda, M.C (Ed.). Functional Food—Improve Health through Adequate Food; pp. 151–174. InTech: Rijeka, Croatia.

87. Adebo, O.A., Njobeh, P.B., Adeboye, A.S., Adebiyi, J.A., Sobowale, S.S., Ogundele, O.M., Kayitesi, E (2018). Advances in fermentation technology for novel food products. In Innovations in technologies for fermented food and beverage industries; S. Panda, & P. Shetty (Eds.). (pp. 71–87). Springer, Switzerland.

Published full-length conference papers/keynote addresses
88. Moyo, S.M., Mavumengwana, V., Madala, N.E. and Kayitesi, E. Effects of cooking and drying on the total phenolic, total flavonoid content, antioxidant and antibacterial activity of Cleome gynandra (spider plant). International Conference on Advances in Science, Engineering, Technology and Natural Resources (ICASETNR), Parys, South Africa. 24-25 November 2016.
International/National (Invited presentations at Conferences)
1. Kayitesi, E. Session Moderator and facilitator at Official launch of the Africa-Europe Cluster of Research Excellence in Sustainable Food Systems (CoRE-SFS), Leading discussions on “Nutrition- Sensitive Agriculture (Nutrition, Health and Food Security)”- University of Pretoria’s Future Africa 3 - 4 October 2024.

2. Kayitesi, E. Delivered a keynote on “Enhancing Climate Resilience: Integrated Agri-Food Systems and Post-Harvest Innovations for Sustainable Agriculture” at the 2nd Rwanda STI Conference: 23-24 September 2024– Kigali Rwanda

3. Kayitesi, E. Invited panelist to lead discussions on “Policy Integration and Effectiveness for Climate resilient Agriculture to enhance Food Security and Nutrition” at the 2nd Rwanda STI Conference: 23-24 September 2024– Kigali Rwanda

4. Kayitesi, E. Invited panelist to lead discussions on “Sustainable development through the application of basic sciences in Africa” at the African Continental Conference on Basic Sciences for Transformation – Kigali Rwanda June 13-14, 2023

5. Kayitesi, E. Address: UN’s 2023 International Year of the Millets (IYM 2023)- Africa Week 2023- Open Africa, Open Science, Organised by the University of Pretoria in strategic partnership with the South African Department of Science and Innovation and the National Research Foundation. Future Africa Campus, University of Pretoria- South Africa, 25 May 2023

6. Kayitesi, E. The African Stool Model - IBMA philosophy (Business, Science & Government policy (BSG). Plenary speaker at the International Conference on Business Models in Agriculture (IBMA) Kigali, Rwanda, 27-29 March 2023

7. Kayitesi, E Fermented millet and sorghum based products in Africa: Expedition from traditional/ethnic foods to industrial value added products. TWAS 14th General Conference & 28th General Meeting. Trieste, Italy. 27-29 November

MEMBERSHIP IN NATIONAL AND INTERNATIONAL BODIES
1. South Africa Association of Food Science Professionals (SAAFoST) - Professional member (2014-to date)
2. Institute of Food Technologists (IFT) – Professional member (2014-to date)
3. Rwanda Young Academy of Science (RYAS)- Founding member (2021-to date)
4. The World Academy of Science Young Affiliates Network (TYAN) (2018-2022)
5. Rwandan Association of Woman in Science and Engineering-Member (2018-to date)
6. Organization for Women in Science for the Developing World (Rwanda chapter- Member)- (2022-to date)

MANAGEMENT AND ADMINISTRATIVE DUTIES

1. UP- Faculty of Natural and Agricultural Science- NAS promotions criteria evaluation committee (2024)
2. UP- Faculty of Natural and Agricultural Science-NAS Teaching accreditation task team
3. Member of the organising committee the UN’s 2023 International Year of the Millets (IYM 2023)-South Africa
4. Member of scientific committee for 26th Biennial SAAFoST Congress 2025. Dates: 25 – 27 August 2025. CSIR Convention Centre, Pretoria.

5. Member of the organising committee and co-chair scientific committee for the International Conference on Business Models in Agriculture (IBMA) Kigali, Rwanda, 2023, 2024 and 2025 (Naivasha-Kenya)

6. Teaching and Learning Departmental representative at the Faculty of Natural and Agricultural sciences, University of Pretoria, South Africa.

7. Deputy Head of department: Biotechnology and Food Technology Faculty of Science, University of Johannesburg, South Africa (2018)

8. Committee member: Faculty of Science Teaching and Learning committee, University of Johannesburg, South Africa (2018)

9. Committee member: Faculty of Science ethics committee, University of Johannesburg (2014-2019)

10. Member of the organising committee and co-chair of the scientific committee for the Autumn International Scientific Conference on Food Safety and Security (FSaS) 2016, Johannesburg, South Africa.

OUTREACH PROJECTS
1. Advisory Board member for the Africa Organisation of Technology in Agriculture
(AOTA) based in Kigali , Rwanda

2. Advisory Board member for the Food Evolution Research Laboratory (FERL). A virtual laboratory that is an essentially go to guide to direct and influence the thinking, choices and decisions built around health and nutrition.

3. Board member of Health Equity and rights organization (HERO). HERO is a non-government and nor-profit organization based in Nyamata, Bugesera (Eastern province, Rwanda).

PROFESSIONAL SERVICE PERFORMED
• 2024: Interview with Mr. Matthew Kessler from TABLE DEBATES at the Global Food Security conference in Leuven, Belgium. A discussion with Scientists focus on Food Security across the Global South and recipients of 2023 OWSD-Elsevier Foundation women scientists awards.
• 2023:Panelist on “Inspire me”, a Rwanda TV talk show on “Women and Girls’ achievements in science, emphasizing on their participation and contribution towards research in Rwanda and on international level”
• 2020: Featured in Destiny magazine (Jan/Feb 2020 Issue 2)
• Panelist on BBC World Service & BBC Radio 4 programme (The Food Chain)
• Featured in the Southern Africa Network for Bioscience (SANBio) publication under the title “Integrating Traditional and Modern Food Processing Technologies: Profiling Dr Eugénie Kayitesi
• 2016: Press conference with Media representatives on the 2016 International Food Safety and Security Conference
• 2015: University of Johannesburg representative on eNCA (news channel) as an expert in the field of food and nutrition security.

INVOLVEMENT WITH OTHER UNIVERSITIES/SCIENTIFIC INSTITUTIONS
1. Fellow of the African Academy of Science

2. Member of The World Academy of Science (TWAS) Advisory Committee on COVID-19 (Since 2021)

3. Fellow of the Pan-African Scientific Research Council (PASRC)

4. Chairperson and member of the Programme and Curriculum Review committee for the department of Food Science at Durban University of Technology, South Africa (8th and 9th of November 2022)
5. External examiner in the Food Science and Nutrition department of the he University of Eswatini, the national university of Eswatini (2023-2025)
6. External examiner/Moderator for the modules FST 400/700 (Seminar and Oral examination) and FST 463/763 (Research Project) Department of Consumer and Food Sciences (University of Pretoria-2018).
7. External examiner/Moderator for Fruit and Vegetable Technology module (FST/FSN 4641) Department of Food Science Technology (University of Venda).
8. External examiner/Moderator for Food Technology 4 (FTE 400S) Department of Food Science Technology (Cape Peninsula University of Technology 2018-Current).

AWARDS AND SCIENTIFIC/SCHOLARLY RECOGNITION
Research awards and prizes
• Recipient of the 2023 OWSD-Elsevier Foundation women scientists from the Global South Award for scientific research contribution to Food Security.
• Recipient of the 2022 Rwanda Women in Science Award (research category)- National Council for Science and Technology (NCST-Rwanda) and the Ministry of Gender and Family Promotion (Rwanda).
• The World Academy of Science (TWAS) Affiliateship. This is an Affiliateship for a period of five years (2018-2022).
• Selected to take part in 2019 young leader’s program by the Japanese Science and Technology in Society forum (STS, Japan)
• Faculty of Science (UJ) top researcher in the lecturer/senior lecturer category (2018)
• 2009-2010: Fellowship Winner – African Women in Agricultural Research and Development (AWARD).
• 2007: Fellowship Winner – Technology Entertainment Design (TED-Global).

Teaching awards and prizes
2024 UP- Faculty of Natural and Agricultural Science (NAS)- Finalist NATHOUSE Best lecturer teaching senior students- Third year Module; Food Composition Data and its Application in Nutrition Programmes (VVW 364)
2015: Food Science Educator of the Month – Named by the Institute of Food Technologists (IFT), USA. Since 1939, the Institute of Food Technologists (IFT) has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 95 countries can share, learn, and grow, transforming scientific knowledge into innovative solutions throughout the food system for the benefit of people around the world.

Other awards and prizes
2018: Outstanding Woman of the year award by Dynamic Ladyz (an NGO for African women in diaspora based in Johannesburg) for community engagement activities (particularly mentorship of young women scientists).