Ariel Buzera

Committed Instructor providing educational support to undergraduate students. Enthusiastic about supporting advancements in Food Science and Technology. Interested in manipulating the functional properties of foods to meet target customer specifications. Current interest is focused on plant-based foods, in particular tailoring vegetables (roots and tubers) functionality and nutritional properties of the system in combination with traditional and novel food processing technologies.

• GREEN FOOD TECH 2023, Montreal, Canada (Best Poster presentation - 1st Prize)
• AFRICA-ai-JAPAN PROJECTS POSTER COMPETITION/JICA
  (Best Poster Presentation Award for Innovation Research 2020/2021)
• AFRICA-ai-JAPAN PROJECTS POSTER COMPETITION/JICA
  (Best Poster Presentation Award for Innovation Research 2022/2023)

• Sustainable Natural Resources Management - [2021] Enhancing Knowledge and Skills of Young African Scientists for a Better Tomorrow. Leibniz Universität Hannover, Makerere University, Volkswagen Stiftung

Modules:

Data analysis with R-statistics

Scientific writing

Result-based management for a sustainable world

• RSPH Level 2 in Food safety Hygiene - [2017] The University of GREEWISH, London (UK)

The principles of food hygiene for food handlers working in a food environment, as well as to obtain a knowledge and understanding of the importance of food hygiene associated with food safety hazards, good hygiene practice, and controls based upon an awareness of food safety management systems.

• Managing food safety and quality in small Dec 2017 scale food processing for roots, tubers, bananas value chains in Sub-Sahara Africa - [2018] Biosciences eastern and central Africa-Interanational Livestock Research Institute (Beca-ILRI), the International Potato Center (CIP) and Natural Ressources Institute (NRI)
  

• Buzera, A., Nkirote, E., Abass, A., Orina, I., & Sila, D. (2023). Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L .) in relation to Different Processing Techniques. Journal of Food Processing and Preservation, 2023(March), 12. https://doi.org/10.1155/2023/3414760
• A.Buzera, E.Gikundi,I.Orina,andD.Sila,“Effect of pretreatments and drying methods on physical and microstructural properties of potato flour,” Foods, vol. 11, no. 4, 2022.
• Gikundi, E. N., Buzera, A. K., Orina, I. N., & Sila, D. N. (2022). Storability of Irish Potato ( Solanum tuberosum L .) Varieties Grown in Kenya, Under Different Storage Conditions. Potato Research, 0123456789. https://doi. org/10.1007/s11540-022-09575-8
• Ishara, J., Buzera, A., Mushagalusa, G. N., Hammam, A. R. A., Munga, J., Karanja, P., & Kinyuru, J. (2021). Nutraceutical potential of mushroom bioactive metabolites and their food functionality. Journal of Food Biochemistry, 00, e14025. https://doi.org/10.1111/jfbc.14025.
• Evelyne, N. G., Daniel, N. S., Irene, N. O., & Ariel, K. B. (2021). Physicochemical properties of selected Irish potato varieties grown in Kenya. African Journal of Food Science, 15(1), 10–19. https://doi.org/10.5897/ajfs2020.20252.
  

• Prof. Gustave Nachigera
  Université Evangeélique en Afrique, Bukavu (+243) 993084623, nachigera@yahoo.fr
• Prof. Daniel Sila
  Jomo Kenyatta University of Agriculture and Technology, Nairobi (+254) 716 238 803, dsila@agr.jkuat.ac.ke
• Prof. Patrick Lumumba. Director of Kenya School of Law. PLO Foundation +254722747368, plolumumbal@gmail.com