Sen Lecturer/ HoD, University of Venda, South Africa
Dr. Shonisani Eugenia Ramashia is a South African food scientist and academic with extensive expertise in food science and technology. She currently serves as Head of the Department at the University of Venda and has held teaching and leadership roles locally and internationally, including a stint as Assistant Professor in India. Dr. Ramashia’s work emphasizes improving food nutritional quality and safety, with a commitment to advancing agricultural sciences and empowering communities through research and education. She is fluent in Tshivenda and holds multiple leadership and management qualifications in higher education.
Publication Profile
Scopus
Education 
Dr. Ramashia earned her Ph.D. in Agriculture (Food Science & Technology) from the University of Venda in 2018, following a Master of Technology in Food Technology (Cum Laude) from Tshwane University of Technology in 2013. She holds a Bachelor of Science in Food Science & Technology from the University of Venda (2004). Complementing her technical expertise, she pursued postgraduate diplomas and certificates in Higher Education, Entrepreneurship, and Leadership from institutions including the University of KwaZulu-Natal and Nelson Mandela Metropolitan University. Currently, she is advancing her studies in Education Leadership Management at Botho University.
Experience 
Dr. Ramashia has over 15 years of professional experience ranging from Senior Lab Technician to Assistant Professor and Department Head. She began her career as a Food Technologist at Foodcorp before moving into academia at the University of Venda, rising from Lecturer to Senior Lecturer and Head of Department. In 2022, she gained international experience as Assistant Professor at Shoolini University, India. She is currently co-facilitator of a postgraduate certificate in Entrepreneurship Management and Leadership, reflecting her blend of scientific expertise and academic leadership within higher education.
Awards and Honors 
Dr. Ramashia’s distinguished career is marked by multiple academic and professional accolades, including graduating Cum Laude with her Master’s degree. She completed prestigious leadership programs such as the Women in Leadership Programme (WiL) at Nelson Mandela Metropolitan University and advanced management development courses at the University of Cape Town. Her ongoing commitment to professional growth is demonstrated by continuous postgraduate education and recognition as a leader in food science and academic administration. These honors reflect her dedication to excellence in research, teaching, and community engagement.
Research Focus 
Dr. Ramashia’s research centers on the nutritional, functional, and microbiological quality of food products, especially cereals, legumes, and underutilized crops like millet, Bambara groundnut, and sorghum. She explores food fortification, antioxidant activities, bioactive compounds, and consumer acceptability of novel and traditional foods. Her work also addresses food safety, microbial quality, and sustainable food processing innovations aimed at improving nutrition and health in Sub-Saharan Africa. This research supports food security and promotes the development of high-protein, gluten-free, and nutrient-enriched food products.
Conclusion 
Dr. Shonisani Eugenia Ramashia is a dedicated food scientist and educator whose impactful research and leadership contribute significantly to food technology and nutrition science in Africa. Her academic journey and professional roles reflect her passion for advancing food quality and safety, fostering innovation, and empowering communities through education. As a dynamic scholar and mentor, she continues to influence the nex generation of food scientists while addressing pressing nutritional challenges in developing regions, making her a key contributor to agricultural and food sciences.
📚 Top Publications by Dr. Shonisani Ramashia
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Chemical properties, antioxidant activities and metabolic profile of mixed blackjack and jute vegetables
Bamidele, O.P.; Moyo, B.N.; Madala, N.E.; Ramashia, S.E. (2025). Food Chemistry, 488, 144885.
Cited by 5+
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Effect of bioprocessing on the nutritional composition, antinutrients, functional properties and metabolites of Bambara groundnut and its prospective food applications: A review
Mashau, M.E.; Ramatsetse, K.E.; Takalani, K.; Bamidele, O.P.; Ramashia, S.E. (2025). Molecules, 30, 2356.
Cited by 3+
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Nutritional composition, antioxidant, and sensory characteristics of gluten-free biscuits produced from malted finger millet (Eleusine coracana) flours
Murungweni, K.T., Ramashia, S.E., Mashau, M.E. (2025). Discovery Foods, 5(1), 120.
Cited by 2+
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Nutritional Value and Consumer Acceptance of Non-Alcoholic Cereal-Based Beverages in Sub-Saharan Africa: A Review of Fortification, Supplementation, and Processing Innovations
Ratau, M.A., Bamidele, O.P., Jideani, V.A., & Ramashia, S.E. (2025). Current Research in Nutrition and Food Science Journal, 13(1), 01-23.
Cited by 4+
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Millets in sub-Saharan Africa: a review of the nutritional and bioactive composition, methods of processing and its developed products
Ramashia, S. E., Onipe, O. O., Mashau, M. E., & Jideani, A. I. (2025). Discover Food, 5(1), 56.
Cited by 6+