Dr. Ildephonse Habinshuti | Food Science and Technology | Best Researcher Award

Lecturer at University of Rwanda; College of Agriculture, Animal Sciences and Veterinary Medicine, Rwanda

Dr. Ildephonse Habinshuti is a distinguished academic and researcher in food science, currently serving as a lecturer and researcher at the University of Rwanda’s College of Agriculture, Animal Sciences and Veterinary Medicine. He specializes in food processing and technology, with a keen interest in food safety, systems transformation, and resilience. With an active presence in academia, policy advisory roles, and capacity building initiatives, Dr. Habinshuti has significantly contributed to both education and food standards development. His career embodies a commitment to innovation and inclusive agri-food systems, engaging across academia, government, and international platforms.

Profile

ORCID

Education

Dr. Habinshuti holds a Ph.D. in Food Science and Technology with a focus on Agro-products Processing and Utilization from the Chinese Academy of Agricultural Sciences. He earned a Master of Engineering in Food Science and Technology from Jiangnan University, China, and a Bachelor’s degree in Crop Sciences from the University of Rwanda. He has complemented his formal education with short-term professional training in areas such as food chemistry, postharvest technology, leadership in food systems, and manuscript review processes, which have enriched his research and pedagogical methodologies.

Experience

Since August 2023, Dr. Habinshuti has served as a lecturer at the University of Rwanda, where he teaches courses such as Food Engineering, Food Packaging, and Preservation Technologies. Previously, from April 2022 to July 2023, he was a lecturer and researcher at INES Ruhengeri, where he instructed students in Food Chemistry, Nutrition, and Postharvest Technologies. In addition to academic teaching, he has supervised numerous undergraduate dissertations and developed course curricula. His leadership extends to the Thought For Food Foundation as a Regional Coordinator for Central Africa, where he champions innovation and agri-food technology among youth.

Research Interests

Dr. Habinshuti’s research explores enzymatic hydrolysis, Maillard reaction products, antioxidant peptides, and food systems innovation. His investigations aim to improve nutritional profiles, sensory characteristics, and shelf life of food products. He has contributed to sustainable food processing methods using ultrasound and microwave-assisted enzymatic techniques. More recently, he has focused on food systems transformation, advocating for resilient supply chains, reduced postharvest losses, and the integration of youth and women into agricultural value chains.

Awards and Recognition

Dr. Habinshuti is a respected member of various national and international professional communities. He serves on editorial boards and technical committees for food standards at the Rwanda Standards Board (RSB), including roles such as chairperson of the technical committee on food additives and condiments. He is a board member of the Women in Agri-Business Week Advisory Board and a member of multiple scientific journals’ review boards, recognizing his authority in food science and research quality assurance.

Publications

1. Habinshuti I. et al. (2023). “Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins.” Food Chemistry, 423, 136313. [Cited by 3]

2. Habinshuti I., Mu T., Zhang M. (2021). “Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates.” Food Chemistry, 361, 130090. [Cited by 11]

3. Habinshuti I. et al. (2022). “Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates.” Int. J. Food Sci. Tech., 57, 3652-3664. [Cited by 5]

4. Habinshuti I. et al. (2021). “Effects of ultrasound-assisted enzymatic hydrolysis and monosaccharides…” Int. J. Food Sci. Tech., 56, 6086–6099. [Cited by 8]

5. Habinshuti I. et al. (2020). “Ultrasound microwave-assisted enzymatic production…” Ultrasonics Sonochemistry, 69, 105262. [Cited by 15]

6. Habinshuti I. et al. (2019). “Antimicrobial, antioxidant and sensory characteristics of MRPs…” LWT Food Sci. Tech., 101, 694–702. [Cited by 9]

7. Mugiraneza J.P., Habinshuti I. et al. (2020). “Public Health Challenges in both Developing and Developed Countries.” North Am. Acad. Res., 3(3), 371–403. [Cited by 2]

Conclusion

Dr. Ildephonse Habinshuti exemplifies academic excellence, cross-sector collaboration, and dedicated research in food science and technology. His contributions span scholarly publications, student mentorship, technical consultancy, and food policy standardization. Through his integrated approach to education, research, and community empowerment, he has become a key figure in advancing food systems that are not only resilient and safe but also inclusive and innovative. As a thought leader and changemaker, his work continues to shape the future of food security and sustainability in Rwanda and beyond.