Geremew Bultosa

Geremew Bultosa holds a PhD in Food Science from the University of Pretoria, Republic of South Africa (2003); an MSc in Chemistry (Applied Science of Materials) from Dar-es-Salaam University, Tanzania (1993); a BSc in Chemistry from Addis baba University, Ethiopia (1987); and a certificate in Food Technology (Hebrew University, Jerusalem, 1996). He is currently a Professor of Food Science/Food Chemist at the Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN). He has more than 36 years of university experience in teaching, conducting pure and applied research and university services. His research works include indigenous food systems resource assessment and processing description for the sustainability of indigenous knowledge, indigenous foods processing improvement, plant foods nutrient and bioactive compounds utilisation (value addition) for enhanced nutrients and functional foods development to combat malnutrition, effect of ingredients and processing methods variations on grain-based food products development, starches characterisation and complementary weaning foods development. He has published more than 121 peer-reviewed papers, including articles in authoritative reference books. He is a professional member of the Cereals & Grains Association (former AACCI), currently an associate editor of the Journal of Measurement: Food and a former IFS grantee.