Dr. Richard. J. Mongi

Biography

Dr Richard Mongi is a Lecturer and Section leader of the Food Sciences in the Department of Food Technology, Nutrition and Consumer Sciences (DFTNCS). He holds a B.Sc. Degree in Food Science and Technology, MSc. in Food Science and PhD in Food Science and Technology (SUA, 2013). His areas of specialty are Food Chemistry/Biochemistry, Food Toxicology, Food Analysis and Sensory and Consumer Sciences. Mongi is now involved in teaching both undergraduate and postgraduate students, research and consultancy on various aspects of Food Science and Technology. His current researches are on drying of fruits and vegetables, Determination of Phytochemicals (Antioxidants and Total Phenolic Compounds) in foods, Food Metabolomics and Sensory evaluation of foods. Moreover, Mongi is an expert in research designs and statistical data analysis especially sensory evaluation data (Sensometric) and chemical data (Chemometrics). He has participated in a number of research and consultancy activities and currently is a project member in two projects: Growing innovative entrepreneurs through action research in agribusiness value chain (2013-2016) and Fast-tracking Sorghum Innovations for Improved Productivity and Food Security in Semi-Arid Areas of Tanzania_2015/16. Dr Mongi has attended a number of training courses, workshop and conferences inside and outside the country. He has published seven research papers in peer reviewed journals, two training manuals in solar drying of fruits and vegetable and one compendium in sensory and consumer sciences for post and undergraduate students. He is currently member of African Network for Sensory Evaluation Research.

Research Interest

Food chemistry/Biochemistry Sensory and consumer sciences, Food Analysis, Research methodology