10 Feb 2022

Department : Food Science and Technology
Position : Lecturer
Academic rank : Lecturer
Area of specialization : Food Science
Telephone : 0783054143
Email : nsaphe@gmail.com
Education Background
12/02/2018 to now
Ghent University (USA), Belgium
Principle subject Nutrition and Food Sciences
Title of qualification to be awarded PhD
Status Ongoing
18/03/2011 to 12/05/2013
Washington State University (USA), university, P.O. Box 641030, Pullman, Washington, 99164-1030, USA. Phone : 509-335-6424.

From 03/10/2000 to 20/07/2006
National University of Rwanda, P.O. Box 117 Huye, Rwanda
Principle subject Chemistry with education.

From 21/09/1995 to 25/11/1997
Lycée de Kigali, Secondary School.
Principle subject Biology and chemistry

From 9/1989 to 03/1994
College Inyemeramihigo, Secondary school
Principle subject Biology and chemistry

1. Umuhozariho, M.G., Hagenimana, T., Nsabimana, Phenias, Sirimu, C., Uwobasa, N. & Uwineza, A.P. (2020). Effect of oven and freeze drying on nutritional composition of pumpkin (Cucurbita maxima) processed flour, African Journals Online (AJOL), 2(1) : 33-39.
2. Nsabimana, P., Powers, J.R., Chew, C., Mattinson, S., & Baik, B.K. (2017). Effects of deep-fat frying temperature on antioxidant properties of whole wheat doughnuts. International Journal of Food Science and Technology. Page 1- 11. doi:10.1111/ijfs.13641.
3. Mushimiyimana, I., Nsabimana, P. and Kimonyo & A. (2016). Colonial and Morphological Characteristics of various fungi Species Isolated from soil in Bangalore city. Bulletin of Environment, Pharmacology and Life Sciences, Vol. 6[1] : 17-21.
4. Nsabimana, P., Musabwayire, C. & Habimana, S. (2014). Effect of grafting red tree tomato (CyphomandrabetaceaSendt.) on soda apple (Solonaceaaculeastrum) on nutritional value of fruit. International Research Journal of Agricultural Science and Soil Science, Vol. 3(5) : 1-5.
5. Sibomana, J.B. and Nsabimana, P. (2014). Chemical speciation of selected heavy metals in surface water samples from Mpenge stream in Musanze District, Rwanda. New York Science Journal, 7(10) : 1-5.


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