Ms Gwendoline Mazike
MSc Food Science and Microbiology (University of Strathclyde, Glasgow, United Kingdom – 2000)
BSc Food Science and Technology (University of Zimbabwe, 1999)
Certificate in Food Processing Equipment (South Korea – 2017)
Certificate in Food Safety and Biotechnology (CNRIFFI, China – 2007)
PhD Candidate: Marondera University of Agricultural Sciences and Technology
The food processing and technology department is a dynamic department whose principles are anchored on Education 5.0. namely Teaching, Research, Innovation, Industrialization and Community Service.
To produce competent food technologists with sound knowledge of all basic principles of food processing and technology.
To develop practical, passionate and enthusiastic food technologists through proactive teaching and learning, research and entrepreneurship.
To promote and practice high standards of professional ethics in the production of nutritious and wholesome foods and to promote food and nutrition security
Objectives of the Department of Food Processing and Technology
– To produce skilled and competent graduates who can establish, manage and direct their own small scale food processing establishments using locally available raw materials and technologies.
– To produce skilled graduates who can work as certified inspection officers for various related organizations.
– To produce graduates who can undertake consultancy services in food product development, research and development, storage, processing, post- harvest handling, packaging and preservation.
– To produce graduates who can support farmers and entrepreneurs to establish small scale food industries
– To produce graduates who are able to design and fabricate their own food processing equipment to reduce reliance on expensive and imported capital equipment
– To produce graduates who can work in high level management in production and quality in food processing industries.
– To produce graduates who can work as Research and Development Officers who add value in new product development and improve processing methods or raw material substitution.
B. Tech Food Processing and Technology
Modules Taught in B. Tech Food Processing and Technology
Food Microbiology; Food Engineering; Mathematics; Workshop Technology; Organic Chemistry; Sustainable Agriculture; Food Factory Design and Sanitation; Cell Biology and Genetics; Food Chemistry; Fruits and Vegetable Processing Technology; Food Biochemistry; Cereals and Legume Processing Technology; Principles of unit operations; Food Analysis; Research Methods and Statistics; Meat, Poultry and Fish Processing Technology; Dairy Processing Technology; Sensory Science; Food Quality Management; Food Product Development; Business Management; Food Biotechnology; Oils and Oilseed Processing; Food Toxicology; Foreign Language.
Ms Trish Dumba
Msc degree in Chemical Engineering (Zhejiang University of Science and Technology, China, 2020)
Bachelor of Technology, Honours degree in Food Processing and Technology (Harare Institute of Technology, Zimbabwe, 2016)
Certificate in Higher and Tertiary Education (Harare Institute of Technology, Zimbabwe, 2015)
Certificate in Food Safety and Hygiene Management (COH&S, 2023)
Ms Tendai Masline Muza
Master of Food Science and Nutrition, Midlands State University (2020)
BSc Food Science and Technology, University of Zimbabwe (2010)
Post Graduate Diploma in Education, Zimbabwe Open University (2018)
Executive Certificate in Monitoring and Evaluation of Projects and Programs, University of Zimbabwe (2022)
Certificate in Food Safety Management Systems (2023)
Ms Patience Paidamoyo Ngani
BSc Honours degree in Chemical Technology (Bindura University of Science Education, 2021)
Food Safety and Hygiene Management Certificate, COH&S (2023)
Phone: +263 773 369924
Current Research Themes:
– Indigenous Herbal Teas – Domestication, value addition and exploration of potential medicinal benefits
– African Indigenous Vegetables
– Tamarind Value Addition
– Blueberry Processing