Benard Chove

choveProf. BERNARD ELIAS CHOVE is a member of academic staff in the Department of Food Technology, Nutrition and Consumer Sciences. He is a Food Process Engineer by profession. Professor Chove began his career 34 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 has served as member of the Food Safety External Committee of the Tanzania Food and Drugs Authority (TFDA, 2008-2011). He is currently the Chairperson of three technical committees of the Tanzania Bureau of Standards (TBS); General Test Methods and Sampling Procedures for Foods, Code of Hygiene and Safety Management, and Cereals and Pulses.

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. He has carried out research on several projects inluding Small Scale Procesing technologies for Sorghum and millets in Central Tanzania, Fish processing in the Lake Victoria Basin, Solar drying of fruits and vegetables, and Food vending practices for women food vendors in Morogoro and Arusha Regions. Food industry consultancies carried out include feasibility studies on establishment of various food processing industries including tomato products, tea, salt and dairy products. 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. Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Selected publications

  1. Chove, B. E., Grandison, A. S. and Lewis, M. J. (2001). Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation. Journal of the Science of Food and Agriculture, 81(8), 759-763.
  2. Chove, B. E., Grandison, A. S. and Lewis, M. J. (2002). Emulsifying properties of soy protein isolate fractions obtained by micro-filtration. Journal of the Science of Food and Agriculture, 82(3), 267- 272.
  3. Chove, B., Grandison, A., and Lewis, M. (2007). Some functional properties of soy protein isolate fractions obtained by micro-membrane fractionation, Food Hydrocolloids, 21(8), 1379 -1388.
  4. Chove, B. E., and Mamiro, P. S. (2010). Effect of germination and autoclaving of sprouted Finger millet and Kidney beans on cyanide content, Tanzania Journal of Health Research, 12(3), 252-256
  5. Mongi, Richard, Bernadette Ndabikunze, Bernard Chove, and Trude Wicklund (2013). Descriptive Sensory Analysis, Consumer Liking and Preference Mapping for Solar Dried Mango cv Dodo. Food Science and Quality Management, 16, 16-23.
  6. Ernest M. Marwa, Zainab J Mziray, Bernard E Chove, and Abel K Kaaya (2014). Uranium contamination in drinking water and foodstuffs in Bahi District, Central Tanzania. Journal of Continuing Education and Extension, 5(2), 625 – 640.
  7. Bekzod Khakimov, Richard J. Mongi, Klavs M. Sørensen, Bernadette K. Ndabikunze, Bernard E. Chove, Søren Balling Engelsen (2016). A comprehensive and comparative GC–MS metabolomics study of non-volatiles in Tanzanian grown mango, pineapple, jackfruit, baobab and tamarind fruits. Food Chemistry, 213, 691–699.
  8. Rashid Suleiman, Kurt A. Rosentrater and Bernard Chove (2016) Periodic Physical Disturbance: An Alternative Method for Controlling Sitophilus zeamais (Maize Weevil) Infestation. Insects, 7(4), 51-58.
  9. Wenaty A, Mabiki F, Chove B., and Mdegela R. (2018) Fish consumers preferences, quantities of fish consumed and factors affecting fish eating habits: A case of Lake Victoria in Tanzania, International Journal of Fisheries and Aquatic Studies, 6(6), 247-252.
  10. Davis Chaula, Henry Laswai, Bernard Chove, Anders Dalsgaard, Robinson Mdegela & Grethe Hyldig (2019). Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania, Journal of Aquatic Food Product Technology, 28(2),165–176.
  11. Alex Wenaty, Faith Mabiki, Bernard Chove, Anders Dalsgaard and Robinson Mdegela (2019). Occurrence, quantities and probable human health risks of indicatory polychlorinated biphenyls in processed Lates niloticus (L.) products from Lake Victoria in Tanzania. African Journal of Environmental Science and Technology, 13(11), 417-424.