Anthony Mutukumira | Food Fermentations | Best Researcher Award

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Dr Anthony Mutukumira | Food Fermentations | Best Researcher Award

Senior Lecturer at  Massey University, New Zealand

Dr. Tony N. Mutukumira is a Senior Lecturer in Food Science and Technology at Massey University, Auckland, New Zealand. He holds a Doctor Scientiarum (PhD) in Food Science & Technology from the Norwegian University of Life Sciences, along with a Master of Science in Food Technology and a Certificate in Food Science and Technology from the same institution. With over 15 years of research experience, Dr. Mutukumira specializes in the reinvention of natural, functional foods for modern consumers through sustainable development of formulations, processing, and characterization.

Publication Profile:🌟👨‍🎓

Academic Qualifications:

  • Ph.D. in Food Science & Technology, Norwegian University of Life Sciences, Norway (1996)
  • M.Sc. in Food Technology, Norwegian University of Life Sciences, Norway (1990)
  • Certificate in Food Science and Technology, Norwegian University of Life Sciences, Norway (1987)
  • Higher National Diploma in Biochemistry and Chemistry, Harare Polytechnic College, Zimbabwe (1985)

Professional Experience:

  • Senior Lecturer, Food Science and Technology, Massey University, NZ (2008-present)
  • Lecturer, Food Science & Technology, University of Swaziland, Swaziland (2006-2008)
  • Food & Drink Principal Lecturer/Development Officer, Worcester Univ./Pershore Group of Colleges, UK (2003-2006)
  • Head/Senior Lecturer/Major Leader, Institute of Food, Nutrition & Family Sciences, University of Zimbabwe, Zimbabwe (1996-2003)
  • PhD Food Science Research Fellow, Norwegian University of Life Sciences, Norway (1992-1996)

Professional Memberships & Distinctions:

  • Fellow, New Zealand Institute of Food Science and Technology Society
  • Professional Member, South African Society of Dairy Science & Technology
  • Professional Member, IUFoST Committee Member on Distance Education
  • Professional Member, South African Society of Food Science & Technology
  • Professional Member, Food Science and Nutrition Society of Africa

Recognition & Awards:

  • Kellogg Foundation Fellowship, USA (1999)
  • Scientific Fellowship for Sabbatical Leave, Institute of Food Laws & Regulations, USA (2000)
  • Norwegian Fellowship for International Cooperation and Development (1986-1996)
  • Principal Investigator, Riddet Institute, Massey University (2018-present)
  • Vice-Chair, Food Safety Working Group, International Commission on Agricultural & Biosystems Engineering (2019-present)

👩‍🔬 Research Focus:

Dr. Mutukumira’s research focuses on reinventing natural, functional foods for modern consumers through sustainable development of formulations, processing, and characterization. His expertise lies in technology and processing of safe, functional bioactive food products and ingredients, including probiotic-enriched foods, microencapsulation of probiotics, natural food preservation, fermentation, and traditional fermented foods.

Citations:

  • All Time: 2330
  • Since 2019: 1009

h-index:

  • All Time: 25
  • Since 2019: 19

i10-index:

  • All Time: 42
  • Since 2019: 29
Publications Top Notes: