Prof Eugénie Kayitesi


BSc (Hon) Food Science and Technology (Rwanda), MSc Agric (Pret), PhD (Pret)


Position: Associate Professor

Fields of expertise:  Food Biochemistry, Food Processing, and Sensory Science


Telephone:  +27 (0)12 420 3784

E-mail:  [email protected]


Academic memberships:

•          Professional member:  South Africa Association of Food Science Professionals (SAAFOST)

•          Member: Rwandan Association of Woman in Science and Engineering

•          Advisory Board member: Food Evolution Research Laboratory (FERL)


NRF Rating:  Y2

Prof Eugénie Kayitesi is an Associate Professor in the Department of Consumer and Food Science University of Pretoria.   She has expertise in various areas of Food Science and Technology, particularly food chemistry/Biochemistry, food processing, and sensory science. Prof. Kayitesi has published more than 30 peer-reviewed international journal articles and book chapters. She undertakes fundamental and applied research relating to improved utilization of indigenous and mostly underutilized African plant-based foods. With an emphasis on grains (legumes and cereals) and green leafy vegetables.  Her research has highlighted the importance of using readily available and affordable food crops to create food products with improved nutritional, functional and sensory quality.  Prof. Kayitesi is currently a recipient of the world academy of science (TWAS) young affiliates.  She serves as an advisory Board member for the Food Evolution Research Laboratory (FERL). A Johannesburg based virtual laboratory is an essential go-to guide to direct and influence the thinking, choices, and decisions built around health and nutrition. 

Copyright © University of Pretoria 2024. All rights reserved.

COVID-19 Corona Virus South African Resource Portal

To contact the University during the COVID-19 lockdown, please send an email to [email protected]

FAQ's Email Us Virtual Campus Share Cookie Preferences