NEWS

Research Week Exhibition

Research exhibition during the College Level Research week held at CoAF premises.

Research week

Exhibition of functional foods research during the College Level Research week held at CoAF premises

Research week

Research exhibition during the College Level Research week held at CoAF premises.

Head of Department

Dr. L. D. Kaale, BScEng (Dar), MScEng (Dar), PhD (Trondheim)

Department of Food Science and Technology


The overall goal of the Department of Food Science and Technology is to generate new science and technologies and educates the professionals of the future. The DFST serves as an advanced technology development and marketing unit for multidisciplinary one-stop shopping delivery of new technology to the food and related industries. The DFST is also focus on technology development and marketing related to the health promotion properties of nutraceuticals compounds.


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EVENTS

Research Week

Research exhibition during the College Level Research week held at CoAF premises.

Research week

Research exhibition during the College Level Research week held at CoAF premises.

Research week

Research exhibition during the College Level Research week held at CoAF premises.

Publications

Most recent published Journals , Books and Chapters in Books

2018

Kaale, L. D., Johansen, T., and Rustad, T (2018). Biochemical Changes in superchilled stored (-1.7 C) of salmon (Salmosalar) fillets. (2018). Accepted, Journal of Food Science and technology.

2016

Kaale, L. D and Trygve, T. M (2016). Changes of proteins during super chilled storage of Atlantic salmon muscle (Salmo salar). Journal of Food Science and Technology, 53(1), 441-450.

2016

Kaale, L. D (2016). Catalytic wet peroxide oxidation of maleic acid: Characterization of copper/micelle templated silica-3-aminopropyltrimethoxysilane and kinetics. Journal of Engineering and Technology Research, 8(1), 1-12.

To view all publications published, click below link

On-going food security researches at Department of Food Science and Technology

Nutritional quality, phytochemical composition and antioxidant activity of the aerial and underground tubers of air potato (dioscorea bulbifera) in Tanzania

Assessment of Safety and Fortification of Fermented Cassava Meal "Mchuchume" by Using Soy flour and Moringa Oleifera Leaves.

Effect of onion juice and Moringa oleifera leaves on the quality characteristics of sugarcane juice.

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