A N Mutukumira
Institute of Food Nutrition and Human Health
Tony Mutukumira gained his Ph.D. at the Norwegian University of Life Sciences, Norway followed by research on lactic dairy fermentations. He started his teaching career in 1996 at the University of Zimbabwe, rising to Senior Lecturer/Head of Institute of Food Nutrition and Family Sciences. Since then, he has also spent time at universities in the United Kingdom and Swaziland, before joining the institute of Food Nutrition Human Health, NZ, where he teaches food technology, food microbiology, preservation, safety and quality. His research interests include food fermentations with special interests in the technology of indigenous products, probiotics and functional foods, product development, and emerging preservation technologies such as high pressure processing (HPP). He is a member of several professional bodies including the New Zealand Institute of Food Science and Technology, South African Association of Food Science and Technology, South African Society of Dairy Science and Technology, IUFOST Committee on Distance Education. He is current Secretary of the Food Safety Working Group of CIGR. He has published over sixty papers in scientific journals and, presented and chaired at several international conferences.