Dusabumuremyi Jean Claude holds a MSc. degree of Food Technology (Postharvest and food preservation engineering) from Catholic University of Leuven or Katholieke Universiteit Leuven which is abbreviated as K.U.LEUVEN, Belgium.
He is currently assistant lecturer in Department of Biotechnologies at INES-Ruhengeri. Dusabumuremyi Jean Claude is greatly experienced in several postharvest research programs. He is a research in the area of post-harvest technology and food preservation engineering. In addition, he has special emphasis on physical, biochemical and microbiological changes of Orange Fleshed Sweet potato syrup in storage and Hyperspectral Reflectance imaging for non-destructive quality evaluation of dried banana slices. He is more competent in chemometric techniques, image processing, and lab View, Matlab, and other Microsoft programs.
Dusabumuremyi Jean Claude published “Cross-polarised VNIR hyperspectral reflectance imaging for non-destructive quality evaluation of dried banana slices, drying process monitoring and control “in International Conference on Near Infrared Spectroscopy (ICNIRS-1116) in Amsterdam, Netherland, ICNIRS 2017 Copenhagen, Denmark and researched on Retention of β- carotene, Vitamin C and sensory characteristics of orange fleshed sweet potato syrup during storage in the International Food Research Journal. He worked in Africa improved foods. Ltd as quality control analyst where he dealt with the analysis of raw maize and soy, blended maize-soy flour quality parameters like different kind of mycotoxins, proximate analysis, among others. Moreover, his current interests are in application of hyperspectral imaging technology in Agri- foods and pharmaceutical area.