Prof. 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.