David Nkurunziza

Research Interests

Agricultural Marine Biotechnology Analytical Chemistry Biomass processing Bioprocessing, Bioproduction and Bioproducts Food Engineering Nanotechnology

Mr David Nkurunziza

Higher Degree by Research Candidate

School of Agriculture, Food and Wine

College of Sciences

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.

Date Position Institution name
2014 - 2015 Quality Controller Kinazi Cassava Plant

Date Institution name Country Title
2017 - 2019 PUKYONG NATIONAL UNIVERSITY Korea, Republic of Master of Engineering
2009 - 2014 University of Rwanda Rwanda Bachelor's of Science, Food Science and Technology

Year Citation
2025 Nkurunziza, D., Coad, B. R., & Bulone, V. (2025). A review on integrated biorefining of brown algae focusing on bioactive compounds and holistic biomass valorisation. Journal of Industrial and Engineering Chemistry, online, 1-16.
DOI Scopus2 WoS3
2025 Nkurunziza, D., Kumorkiewicz-Jamro, A., Yu, L., Duggan, J., Collins, H., Pukala, T., . . . Coad, B. R. (2025). Differential Release of Biologically Active Cell-Wall-Bound Phenolics from Brewer’s Spent Grain Using Conventional and Deep Eutectic Solvents. ACS Sustainable Chemistry & Engineering, 13(28), 10794-10806.
DOI Scopus1
2025 Pachulicz, R. J., Nkurunziza, D., Rusli, O., Coad, B. R., Collins, H., & Jovcevski, B. (2025). Brewer's waste isn't spent: Capturing the structural complexity and bioactive properties of hordatines in brewery waste products. Food Chemistry, 493(Pt 3), 145959.
DOI
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 WoS12 Europe PMC7
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 Scopus12
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 Scopus7 WoS7
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 Scopus4 WoS3
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 Scopus9 WoS9
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 Scopus37 WoS33
2021 Cho, Y. -N., Saravana, P. S., David, N., & Chun, B. -S. (2021). 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 WoS7
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 Scopus36 WoS31
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 Scopus17 WoS15
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 Scopus27 WoS23 Europe PMC11
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 Scopus33 WoS27

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