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Africa’s agroclimatic conditions are conducive to a diverse array of indigenous foods, from vegetables, fruits, and spices to fungi, insects, and roots. However, scientific docum… Read more
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Geremew Bultosa earned a PhD degree in Food Science from the University of Pretoria, Republic of South Africa (2003); MSc in Chemistry (Applied Science of Materials) from Dar-es-Salaam University, Tanzania (1993); BSc in Chemistry from Addis Ababa University, Ethiopia (1987) and 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 over 35 years of university experience in teaching, conducting pure and applied research and University services. His research works include indigenous foods system resource assessment and processing description for the sustainability of indigenous knowledge, indigenous foods processing improvement, plant foods nutrient and bioactive compounds utilization (value addition) for enhanced nutrients and functional foods development, effect of ingredients and processing methods variations on grain-based food products development, starches characterization and complementary weaning foods development.