Prof. BERNARD CHOVE is a member of academic staff in the Department of Food Science and Technology. He is a Food Process Engineer by profession. Professor Chove began his career 30 year ago and has practiced in industry and academia by way of University training and consultancy to the food industry. He has organised and conducted several tailor made Professional Development Programs (PDPs) to Small and Medium Industries (SMEs). Prof. Chove is a member of the Food Safety External Committee of the Tanzania Food and Drugs Authority (TFDA), Chairperson of General Test Methods and Sampling Procedures for Foods Technical Committee, Tanzania Bureau of Standards (TBS), Chairperson of Code of Hygiene for Food Processing Units Technical Committee, (TBS) and Board member (TBS). His research interests include food preservation, food safety and product development. He has researched extensivelly on solar dehydration of fruits and vegetables, hot air drying of fish and sardines and fractionation of soyproteins.
Prof Chove has written over 40 articles, book chapters and reports. He is a reviewer for the international peer-reviewed scientific journals of Food Chemistry and the European Food Research and Technology and he is a member of the Editorial Board for the Henry Journal of Nutrition anf Food Science
Area of Specilization.
Food Engineerin, Food analysis, Post harvest Management, Food Toxicology