Aloys NZIGAMASABO
University of Burundi
Faculty: Faculty of Agronomy and Bio-Engineering (FABI)
Research Center:CRSTA
Email: aloys.nzigamasabo@ub.edu.bi
Biography
NZIGAMASABO Aloys is an Associate Professor at the University of Burundi. He obtained his Master’s degree in Food Science and Nutrition in 2001 from Jiangnan University, formerly known as the Wuxi University of Light Industries, in Jiangsu Province, China. In 2007, he earned his PhD in Food Science and Nutrition from the same university. He is currently a research professor at the University of Burundi, within the Faculty of Agronomy and Bioengineering, where he is in charge of the Master’s program in Food Science and Technology. His research focuses on food science, nutrition, the valorization of agri-food products, and food safety.
Associated Syllabus
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Ce cours, dispensé dans le cadre du Master II en Sciences des Aliments et Nutrition à
l'Université du Burundi, aborde la sécurité sanitaire des aliments en mettant l'accent sur
les principes de l'assurance qualité. Il traite des dangers liés aux al
Published on 2025-11-29 07:55:51 -
Le cours de Contaminants alimentaires aborde l’ensemble des substances chimiques, biologiques et physiques susceptibles de compromettre la sécurité et la qualité des denrées destinées à la consommation humaine. Il s’intéresse aux sources, à la nature
Published on 2025-12-03 08:32:24 -
Le cours de Conception et de Gestion des Structures de Stockage aborde les techniques fondamentales de conservation et de gestion des
produits alimentaires post-récolte. L'importance croissante de la gestion des stocks est
soulignée, notamment fac
Published on 2025-12-03 08:36:29 -
Ce cours aborde les divers aspects des additifs alimentaires et des auxiliaires
technologiques. Il explore leurs définitions, rôles, origines, classifications, et
réglementations. Les étudiants apprendront sur l'utilisation des additifs pour la
co
Published on 2025-12-03 09:10:38 -
Le cours de Technologie des produits d’origine aquatique présente les connaissances fondamentales
et appliquées relatives à la composition, la transformation, la conservation et la commercialisation des
produits issus des milieux aquatiques (poisso
Published on 2025-12-03 09:13:10 -
Ce cours se concentre sur la technologie des produits stimulants,
principalement le café et le thé. Il aborde les méthodes de préparation des cafés verts,
incluant les techniques par voie humide et sèche, ainsi que la composition chimique du
café.
Published on 2025-12-03 09:15:45 -
Le cours de HACCP et Assurance Qualité vise à fournir aux étudiants les connaissances et
compétences nécessaires pour maîtriser les systèmes de gestion de la qualité et de la
sécurité alimentaire dans les industries agroalimentaires. Il explore en
Published on 2025-12-03 09:18:13
Associated Articles
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Livre: The traditional burundian fermented foods and beverages and their microbiological and physicochemical characterization.ISBN : 979-8-89248-826-6
Published on 2025-11-29 07:46:29 -
NZIGAMASABO Aloys, MUVUNYI Robert HABIYAMBERE Dieudonné. Effect of Temperature-Time Couple on the Quality of Isongo, A Burundian Traditional Banana Wine. Food Science and Quality Management.2022, 113, 43-49
Published on 2025-11-29 07:39:01 -
Nahimana Prosper Pacelis, Kiyuku Prosper, Nzigamasabo Aloys, Niyoyankana Bonaventure, Sindayikengera Séverin. Effect of Composting on Substrate Quality, Mycelial Growth and Mushroom Yield: Case of Pleurotus Ostreatus Var 2175 Produced Respectively on Broken Cottonseed and Composted Grevillea Sawdust. International journal of advanced multidisciplinary research. 2023(3), 239-245
Published on 2025-11-29 07:37:18 -
• Misago Léonard, Karikurubu Jean-Félix, Nimpagaritse Angéline, Nzigamasabo Aloys, Nteziryayo Vincent. Contribution to the Development of Burundi's Plant Heritage in the Management of Cereal Stocks : Case of Eucalyptus Maidenii Essential Oil and Citrus limon leaf powder against Insect Pests of Maize Grains. International journal of advanced multidisciplinary research. 2023(5), 144-148.
Published on 2025-11-29 07:33:38 -
NDAYARINZE Pascal, NZIGAMASABO Aloys, MUVUNYI Robert. Effect Of Fermentable Sugar Concentration In Pineapple Juice On Wine Quality. Research Journal of Food Science and Quality Control (RJFSQC). 2024. Vol 10 (5) 123-134.
Published on 2025-11-29 07:22:11 -
Emery NIMUBONA, Robert MUVUNYI, Jonathan NIYUKURI, Aloys NZIGAMASABO, et Séverin NIJIMBERE. Determination of the nutritional value of yam tubers (Dioscorea alata l., variety Ikivuza), a neglected variety found in Burundi. Food Science and Quality Management. 2024 , vol 113, 50-57
Published on 2025-11-29 07:17:55 -
Nzigamasabo Aloys , Ndayishimiye Jeanette, Niyoyankana Bonaventure and Nahimana Paterne. Factors Associated with Underweight in Children Aged 6-59 Months in the Kibuye Health District, Gitega Health Province, Burundi. International Journal of Child Health and Nutrition, 2025, 14, 126-139
Published on 2025-11-29 07:10:39 -
Nzigamasabo Aloys, Ndayikengurukiye Honoré, Nizigama Chris Tresor and Nahimana Paterne. Predictive Model of Stunting in Children 6-59 Months of Age in Kirundo Health District, Burundi. International Journal of Child Health and Nutrition, 2025, 14, 329-341.
Published on 2025-11-29 07:06:04
contact
Phone : +257 79 478 534
Email : aloys.nzigamasabo@ub.edu.bi
