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Bio
I gained my Doctor Scientarium Degree (PhD) in Food Science and Technology at The Norwegian University of Life Sciences in Norway, Ås, where he worked on the development of lactic fermented milks using novel cultures. My current research includes food safety, food preservation and food fermentation with a special interest in the development of fermented functional foods and beverages. I have particular interest in the indigenous fermented foods and their functional properties. At present, I have ongoing research in sourdough bread fermentation, Kombucha, water Kefir, Maori Rewena potato bread and sauerkraut. I am also investigating the potential of essential oils in selected food preservation. I believe in producing clean label foods through use of natural products and the application of emerging technologies such as HPP and UV-C. I am therefore investigating the potential of UV-C in the treatment of fresh poultry products and RTE leafy salads. I am a Fellow of the New Zealand Institute of Food Science and Technology and several other professional bodies which include The South African Association of Food Science and Technology (SAAFoST), South African Society of Dairy Science and Technology (SASDST), and The International Union of Food Science and Technology (IUFoST) Committee on Distance Education. At present, I am the Vice-Chair of the Food Safety Working Group of the International Commission of Agricultural and Biosystems Engineering (CIGR). I am a scientific reviewer to several international peer-reviewed journals which include the International Journal of Food Microbiology, Food Science and Technology International, Journal of Natural and Mathematical Sciences, and Food Pathogens and Diseases. I have published more than 60 papers in scientific journals in addition to presenting and chairing sessions at several international conferences. At Massey University, I am the Advisor of the Master of Food Technology at the Auckland Campus, and I also teach courses in Industrial Microbiology, Food Safety and Microbiology and Product Development.
Research Interests
Papers共 54 篇Author StatisticsCo-AuthorSimilar Experts
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Current Research in Food Science (2024): 100711-100711
BIORESOURCESno. 1 (2024): 1728-1743
Anthony N Mutukumira, Svetoslav Dimitrov Todorov
Foods (Basel, Switzerland)no. 12 (2024)
Zhe Liu, Zichen Li,Yudong Zhang,Anthony N Mutukumira, Yichen Feng, Yangjie Cui, Shuzhe Wang,Jiaji Wang, Shuihua Wang
Biomimetics (Basel, Switzerland)no. 4 (2024)
Foods (Basel, Switzerland)no. 12 (2023): 2314-2314
Fang Wang,Anthony N. Mutukumira
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
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