Prof. Henry S Laswai
Department of Food Technology, Nutrition and Consumer Scienc
Sokoine university of Agriculture
Prof. Henry Laswai holds a Ph.D in Food Science (Univ. of Reading, UK), MSc. in Food Science (Univ. of Reading UK), BSc. in Agriculture (Univ. of Dar es Salaam, Tanzania). His areas of specialization and interests include Food chemistry and safety, post-harvest loss management, food processing and presrvation, and product development of underutilized cereals, legumes, roots and tubers. He is a member of several national food and nutrition, Food and Nutrition Association of Tanzania (FONATA) (Member), AFDC 16 Cereals, Legumes and Their Products, TBS (Chairman), EAC Cereals, Legumes and Their Products, EAC (Chairman), Food Science and Nutrition Network for Africa, (Member), Faraja Trust Fund, (Board Member), National Food Fortification Alliance (Steering Committee Member), Fisheries Education and Training Agency (Board Chairman) and African Organization for Standardization (ARSO THC 02) (Chairman)
Food chemistry and safety, Post-harvest loss Management, Processing and preservation, of underutilized crops: cereals, legumes, roots and tubers
iii. MTUNGUJA, M.K, LASWAI H.S, MUZANILA Y SINGH N.R, RANJAI A .and NDUNGURU, J.(2015). Genetic diversity study on farmer preferred cassava landraces in Tanzania usingmorphological descriptors and next generation sequencing techniques. Plant Genetic Resources (In press).
ii. CHRISTERBEL NICANURU, H..S. LASWAI and D. N. SILA (2015). Effect of sun drying on nutrient content of orange fleshed sweet potato tubers used in Tanzania. Sky Journal of Food Science 4(6):91-101.
i. MARIAM K. MTUNGUJA, MAYSAYA THITISAKSAKUL, KUAKOON PIYACHOMKWAN, CHARLES F. SHOEMAKER, YASINTA MUZANILLA, HENRY LASWAI, DIANE M. BECKLES (2015). Physicochemical, structural and functional properties of starch from cassava (Manihot esculenta L.) roots grown in Tanzania. Starch (In press)