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Professor Geremew Bultosa


Professor Geremew Bultosa


Faculty of Agriculture
Department of Food Science and Technology

P/Bag 0027, Gaborone Botswana
+267 3650128

Ph.D in Food Science, University of Pretoria, Republic of South Africa, 2003.

Certificate in Food Technology, Hebrew University of Jerusalem, Israel, 1996.

M.Sc. in Chemistry (Applied Science of Materials), Dar es Salaam University, Tanzania, 1993.

B.Sc. in Chemistry, Addis Ababa University, Ethiopia, 1987.

Over 33 years of academic experience at the University.


Food Chemistry (FSB 224), Food Analysis (FSB 312), Cereal Science and Technology (ELB 413), Food Packaging (ELB 414), Projects (APB 410/420)

In the past

Beverage Science and Technology (FSB 412), Instrumental Methods of Food Analysis (FSPT 411), Sugar, Starch, Honey and Confectionary Technology (FSPT 431), Fats and Oils Processing Technology (FSPT 362), Advanced Food Chemistry (FSTC 511), Advanced Food Analysis (FSTC 531), Grain Science and Technology (FSTC 512), Fruit and Vegetable Processing Technology (FSTC 522), Beverage Science and Technology (FSTC 572), Analytical Chemistry (Chem 525).

Indigenous foods system resource assessment through survey, documentation for sustainability of the indigenous knowledge, and indigenous foods processing improvement.

Plant foods nutrient and bioactive compounds utilization (value addition) for functional foods development to combat malnutrition and diet related health problems.

Effect of ingredients and processing methods variations on grain-based food products development for enhanced nutrition profiles and functional food properties.

Starches characterization and functionality evaluation for foods and allied industries.

Complementary weaning foods development.   

Kobue-Lekalake, R., Bultosa, G., Gopadile, O.D., Haki, G.D., Molapisi, M., Seifu, E., Sekwati-Monang, B., Gwamba, J., Sonno, K. and Mokobi, B. 2022. Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge. AIMS Agriculture and Food, 7(2): 265-281, doi: 10.3934/agrfood.2022017 (IF* = 1.667).

Maakelo, P.K., Bultosa, G., Kobue-Lekalake, R., Gwamba, J. and Sonno, K. 2021. Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability. Heliyon Food Science and Nutrition, 7(5): 1-8, (IF* = 3.776).


Keyata, E.O., Tola, Y.B., Bultosa, G. and Forsido, S.F. 2020. Proximate, mineral, and anti-nutrient compositions of underutilized plants of Ethiopia: Figl (Raphanus sativus L.), Girgir (Eruca sativa L) and Karkade (Hibiscus sabdariffa): Implications for in-vitro mineral bioavailability. Food Research International, 137, 1-9, 109724, (IF* = 7.425).

Teka, T.A., Retta, N., Bultosa, G., Udenigwe, C., Shumoy, H. and Katleen Raes. 2020. Phytochemical profiles and antioxidant capacity of improved cowpea varieties and landraces grown in Ethiopia. Food Bioscience, 37, 1-10, 100732,  (IF* = 5.318).

Bultosa, G., Molapisi, M., Tselaesele, N., Kobue-Lekalake, R., Haki, G.D., Makhabu, S., Sekwati-Monang, B., Seifu, E. and Nthoiwa, G.P. 2020. Plant-based traditional foods and beverages of Ramotswa Village, Botswana. Journal of Ethnic Foods, 7 (1): 1-15, doi: 10.1186/s42779-019-0041-3 (IF* = 2.73).

Bultosa, G. 2019. Traditional African bread: physicochemical and sensory properties of fermented breads. In: Melton, L., Shahidi, F., Varelis, P. (Eds.). Encyclopedia of Food Chemistry, Elsevier Ltd., Oxford, UK, Vol. 3, pp. 81-89. ISBN: 9780128140260, DOI: 10.1016/B978-0-08-100596-5.22458-X.

Bultosa, G. 2016. Functional foods: overview. In: Wrigley, C. W., Corke, H., Seetharaman, K. and Faubion, J. (Eds.). Encyclopedia of Food Grains, 2nd ed., Elsevier Ltd., Oxford, UK, pp.1-10. ISBN: 9780123944375, DOI: 10.1016/B978-0-12-394437-5.00071-1.


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Scopus Author ID: 6507194234