David Nkurunziza

David Nkurunziza

Higher Degree by Research Candidate

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology


David is a Ph.D. candidate in the School of Agriculture, Food, and Wine. His Ph.D. research investigates the use of eco-friendly processing technologies to improve the food production system through the sustainable valorization of underutilized resources. He aims to implement a circular economy model in the food value chain in line with sustainable development goals (SDGs) by replacing the conventional use of toxic solvents in the biorefining of biomass with alternative environmentally friendly solvents. His ultimate goal is to re-use the so-called waste and byproducts from the food processing sector and create highly valued bioproducts and biomaterials with potential applications in the food, nutraceutical, cosmetic, pharmaceutical, and packaging industries.

  • Journals

    Year Citation
    2022 Park, J. S., Nkurunziza, D., Roy, V. C., Ho, T. C., Kim, S. Y., Lee, S. C., & Chun, B. S. (2022). Pretreatment processes assisted subcritical water hydrolysis for valorisation of spent coffee grounds. International Journal of Food Science and Technology, 57(8), 5090-5101.
    DOI Scopus6 WoS4
    2022 Chun, B. -S., Lee, S. -C., Ho, T. -C., Micomyiza, J. -B., Park, J. -S., Nkurunziza, D., & Lee, H. -J. (2022). Subcritical Water Hydrolysis of Comb Pen Shell (Atrina pectinata) Edible Parts to Produce High-Value Amino Acid Products. Marine Drugs, 20(6), 357.
    DOI WoS2 Europe PMC1
    2022 Lee, S. C., Nkurunziza, D., Kim, S. Y., Surendhiran, D., Singh, A. A., & Chun, B. S. (2022). Supercritical carbon dioxide extraction of squalene rich cod liver oil: Optimization, characterization and functional properties. Journal of Supercritical Fluids, 188, 105693.
    DOI Scopus5
    2021 Jeong, Y. R., Park, J. S., Nkurunziza, D., Cho, Y. J., & Chun, B. S. (2021). Valorization of blue mussel for the recovery of free amino acids rich products by subcritical water hydrolysis. Journal of Supercritical Fluids, 169, 10 pages.
    DOI Scopus16 WoS12
    2021 Niyonizigiye, I., Ngabire, D., Nkurunziza, D., Patil, M. P., Singh, A. A., Ngezahayo, J., & Kim, G. D. (2021). Aspilia africana C. D. Adams inhibits the production of lipopolysaccharide-induced inflammatory mediators in murine macrophage RAW264.7 cells by suppressing the NF-κB and PI3K/Akt pathways. South African Journal of Botany, 141, 83-89.
    DOI Scopus3 WoS2
    2021 Nkurunziza, D., Ho, T. C., Protzman, R. A., Cho, Y. J., Getachew, A. T., Lee, H. J., & Chun, B. S. (2021). Pressurized hot water crosslinking of gelatin-alginate for the enhancement of spent coffee oil emulsion stability. Journal of Supercritical Fluids, 169, 10 pages.
    DOI Scopus4 WoS4
    2021 Nkurunziza, D., Sivagnanam, S. P., Park, J. S., Cho, Y. J., & Chun, B. S. (2021). Effect of wall materials on the spray drying encapsulation of brown seaweed bioactive compounds obtained by subcritical water extraction. Algal Research, 58, 10 pages.
    DOI Scopus20 WoS12
    2020 Cho, Y. -N., Saravana, P. S., David, N., & Chun, B. -S. (2020). Biofunctional properties of wild cultivated and cultivated Ginseng (<i>Panax ginseng</i>Meyer) extracts obtained using subcritical water extraction. SEPARATION SCIENCE AND TECHNOLOGY, 56(8), 1370-1382.
    DOI WoS5
    2020 Niyonizigiye, I., Nkurunziza, D., Ngabire, D., Gitachew, A. T., Chun, B. S., & Kim, G. D. (2020). Characterization and in vitro cytotoxicity of phytochemicals from Aspilia africana obtained using green extraction techniques. South African Journal of Botany, 128, 231-238.
    DOI Scopus12 WoS11
    2019 Moon, J. N., Getachew, A. T., Haque, A. S. M. T., Saravana, P. S., Cho, Y. J., Nkurunziza, D., & Chun, B. S. (2019). Physicochemical characterization and deodorant activity of essential oil recovered from Asiasarum heterotropoides using supercritical carbon dioxide and organic solvents. Journal of Industrial and Engineering Chemistry, 69, 217-224.
    DOI Scopus16 WoS15
    2019 Nkurunziza, D., Pendleton, P., & Chun, B. S. (2019). Optimization and kinetics modeling of okara isoflavones extraction using subcritical water. Food Chemistry, 295, 613-621.
    DOI Scopus21 WoS17 Europe PMC5
    2019 Nkurunziza, D., Pendleton, P., Sivagnanam, S. P., Park, J. S., & Chun, B. S. (2019). Subcritical water enhances hydrolytic conversions of isoflavones and recovery of phenolic antioxidants from soybean byproducts (okara). Journal of Industrial and Engineering Chemistry, 80, 696-703.
    DOI Scopus21 WoS16

Connect With Me
External Profiles