alexa Editor - Tony N Mutukumira | Massey University | 23474
ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Relevant Topics

Tony N Mutukumira

Tony N Mutukumira
Tony N Mutukumira
Institute of Food Nutrition & Human Health
Massey University
New Zealand
Tel: 6494140800
Massey University

Biography

Dr Tony N. Mutukumira studied Food Science and Technology at the Norwegian University of Life Sciences (formerly known as The Agricultural University of Norway). After completing his PhD in 1996, he joined the Institute of Food Nutrition and Family Sciences at the University of Zimbabwe as Lecturer rising to the position Senior Lecturer and Head of Institute. At the University of Zimbabwe, Dr Mutukumira was responsible for the development of the Food Science programme, and teaching Food Processing Technology, Quality Assurance and Sensory Evaluation. After the University of Zimbabwe, Dr Mutukumira taught Food Science and Technology at Universities in England and Swaziland. Dr Mutukumira is now with Massey University where he teaches Food Processing Technology, Product Development, Food Safety and Quality, and Food Preservation.

Research Interest

His research interests are in product and process development, food fermentations and starter development, antimicrobial activities of bioactives and new preservation technologies in particular HPP. Dr Mutukumira is a member of several professional bodies including New Zealand Institute of Food Science and Technology (NZIFST), South African Society of Food Science and Technology (SAAFoST), and IUFoST’s Task Force in Distance Education. Over the years, Dr Mutukumira has consulted for several organisations including the FAO and Consumers International Regional Office for Africa. Dr Mutukumira has worked with several blue chip food companies in England, Africa and New Zealand.

Leave Your Message 24x7
Top