Assoc. Professor Jovin K. Mugula

Biography

Prof. Jovin K. Mugula holds a Ph.D in Food Science (Norway), MSc. in Food Technology (UK), BSc. in Agriculture (Tanzania). His areas of specialization and interests include food safety, complementary food fermentation and preservation; surveillance and effect of processing on mycotoxins (currently carrying out collaborative research with Michigan State University, University of Florida and Ohio University); value addition, diversification and commercialization of underutilized cereals and legumes by extrusion and bio-enrichment; technology incubation and promotion of public-private-partnerships. He is a member of several national food safety committees, including the National Food Safety Coordinating Committee; National Steering Committee on Mycotoxin Control; Tanzania Bureau of Standards (TBS) Microbiological Specifications of Foods Technical Committee and, TBS Alcoholic Beverages Technical Committee. In addition to lecturing, research and outreach, he coordinates food science and technology undergraduates’ industrial training and coordinates post graduate training in the Department. He has published more than twenty international journal articles, compendium and booklets, and he has been a principal investigator of several regional projects funded by developing partners

Research Interest

Food safety, Complementary food Fermentation and preservation; Surveillance and Effect of processing on mycotoxins