Associate Professor
Sokoine University of Agriculture
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Miscellaneous Information:
Prof. Jovin K. Mugula holds a Ph.D in Food Science (Norway), MSc. in Food Technology (UK), BSc. in Agriculture (Tanzania).  His areas of specialization and interests include food safety, complementary food fermentation and preservation; surveillance and effect of processing on mycotoxins (currently carrying out collaborative research with Michigan State University, University of Florida and Ohio University); value addition, diversification and commercialization of underutilized cereals and legumes by extrusion and bio-enrichment; technology incubation and promotion of public-private-partnerships. He is a member of several national food safety committees, including the National Food Safety Coordinating Committee; National Steering Committee on Mycotoxin Control; Tanzania Bureau of Standards (TBS) Microbiological Specifications of Foods Technical Committee and, TBS Alcoholic Beverages Technical Committee. In addition to lecturing, research and outreach, he coordinates food science and technology undergraduates’ industrial training and coordinates post graduate training in the Department. He has published more than twenty international journal articles, compendium and booklets, and he has been a principal investigator of several regional projects funded by developing partners. Contacts:


 Jiwa, S.F.H., Mugula, J.K., Msangi, M.J., 1991. Bacteriological quality of potable water sources supplying Morogoro municipality and its outskirts: a case study in Tanzania. Epidemiology and Infection 107, 479-484.
Mugula, J.K., Lyimo, M.H., 1992. Microbiological quality of traditional market cured fish in Tanzania. Journal of Food Safety 13, 33-41.
Mugula, J.K., Lyimo, M., 1999. Evaluation of the nutritional quality and acceptability of fingermillet-based tempe as potential weaning foods in Tanzania. International Journal of Food Sciences and Nutrition 50, 275-282.
Mugula, J.K., Lyimo, M., 2000. Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania. International Journal of Food Sciences and Nutrition 51, 269-277.
Mugula, J.K., Nnko, S.A.M., Sørhaug, T., 2001. Changes in quality attributes during storage of togwa, a lactic acid fermented gruel. Journal of Food Safety, 21, 181-194.
Mugula, J.K., Nnko, S.A.M., Narvhus, J.A., Sørhaug, T., 2002. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. International Journal of Food Microbiology 80,187-199.
Mugula, J.K., Narvhus, J.A., Sørhaug, T., 2003. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. International Journal of Food Microbiology, 83, 307-318.
Mugula, J.K., Sørhaug, T., Stepaniak, L., 2003. Proteolytic activities in togwa, a Tanzanian fermented food. International Journal of Food Microbiology 84, 1-12.
Lyimo, M., Temu, R.P.C., Mugula, J.K., 2003. Identification and nutrient composition of indigenous vegetables of Tanzania. Plant Foods for Human Nutrition. 58, 85-92.
Mugula, J.K., Lyimo, M. Development of low-cost complementary foods using bio-enrichment techniques: malt flour and tempe products. PANTIL Programme, SUA Publication Number PPN 047 (ISBN 978 9987 640 96 6).
Mugula, J.K., 1997. Microbiology for Home Economics. The Open University of Tanzania.  National Printing Company (KIUTA), Dar-es-Salaam, 214 pages (ISBN 9987-0-0037-1).


(1)“ Use of biosciences for value addition and diversification to enhance commercialization of sorghum and millet products in Eastern Africa” (Tanzania, Ethiopia and Uganda) Principal Investigator of Regional Project under Bio-resources Innovations Network for Eastern Africa Development (BIO-INNOVATE) Program  funded by SIDA - Principal Investigator
(2) “Harnessing the Commercial Potential of Indigenous Malted and Fermented Cereal Products (in Tanzania and Uganda)East African Regional Program and Research Network for Biotechnology, Biosafety and Biotechnology Policy Development-Innovation Fund (BIOEARN-IF) Program Project 7  funded by SIDA -- Principal Investigator.
(3) Collaborative Project to Investigate Consumer Preferences for Selected  Sorghum and Millet products in SADC Region of Africa. Project funded by the European Union (CEC STD 3* Contract T83 CT94-0267).
(4) Transfer of bio-enrichment technologies for preparation of low-cost complementary foods and protection of resultant intellectual property.  e Innovation Fund project under the Programme for Agricultural and Natural Resources Transformation for Improved Livelihoods (PANTIL) supported by the Norwegian Government- Principal Investigator.

Area of sepecilaization

Food safety, Complementary food Fermentation and preservation; Surveillance and Effect of processing on mycotoxins