Prof Kayitesi, is a distinguished researcher and academic. With expertise in food science and
technology, particularly Food chemistry, Biochemistry and Bioprocessing. Her ongoing and
future research centres on the improved utilization of indigenous and underutilized African
plant-based foods to attain nutrition and food security for all. Her work has highlighted the
importance of using readily available and affordable food crops to create food products with
improved overall quality. Prof. Kayitesi’s work aligns with the United Nations’ Sustainable
Development Goals, particularly Goal 2 (Zero Hunger) and Goal 3 (Good Health and Wellbeing). By developing unique products from underutilized food sources, she contributes to diet
diversity and improves the nutritional composition of food. Her exploration of fermentation
technology enhances the quality, safety, and health-promoting properties of plant-based foods,
contributing to food security and wellbeing. She has published more than 90 peer-reviewed
international journal articles and book chapters. Prof Kayitesi's commitment to fostering the
next generation of scientists is evident in the success of her students, many of whom have made
their contributions to the field. To this effect, she has hosted or supervised over 40 Post
Doctoral Research Fellows, PhD and Master’s students.
Prof. Kayitesi has received prestigious awards, including the 2023 OWSD-Elsevier
Foundation Award for her research contribution to food security and the 2022 Rwanda Women
in Science Award. She actively serves on advisory boards, committees, and editorial roles,
extending her expertise to academic leadership positions, organizing conferences, and
reviewing key discipline-specific journals. She has served as a member of The World Academy
of Science (TWAS) Advisory Committee on COVID-19 since 2021 and currently a Fellow of
the Pan-African Scientific Research Council (PASRC).
