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 35 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 World Academy of Science (TWAS) young affiliate. 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.
