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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.
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.
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