Staff Profile

Qualifications:

• PhD Food Science (University of Pretoria, South Africa)
• MSc Food Science and Nutrition (MSU, Zimbabwe)
• BSc (Hons) Food Science and Nutrition (MSU, Zimbabwe)
• Post Graduate Diploma in Tertiary Education (MSU, Zimbabwe)
• Certificate in Milking to potential, Netherlands: Developing a strategic framework for dairy sector developmenting emerging economies,2017.

Research Interests:

• Food Chemistry
• Cereals and legumes processing
• Dairy science and processing
• Product development

Trainings/workshops/Seminars

• Africa Science Leadership Programme ASLP, 2023
• Orange knowledge exchange series Southern edition, Hosted by the Netherlands. Pretoria South Africa.
• Grant Writing Virtual Workshop: Midlands State University Research and Postgraduate studies office.
• InnoFoodAfrica Sensory and Consumer Testing Training 25th Mar – 24 June 2021

Publications: (Orcid profile:0000-0002-3272-069X )

• 1. Masaka, V. P, Ndlovu, N, Tshalibe, R. S, Mhande, T. C, Jombo T.Z. (2022) Prevalence of Aflatoxin Contamination in Peanuts and Peanut Butter from an Informal Market, Harare, Zimbabwe. International Journal of Food Science. Article ID 3761078, 6 pages. https://doi.org/10.1155/2022/3761078
  2. Mwazha, M., Mugadza, D. T., Manhokwe, S., Njini, M., & Jombo, T. Z. (2022). Comparison of the Changes in Seed Germination Vigour with Prolonged Postharvest Storage for Hordeum vulgare Varieties, Hope and Sierra Malting Barley Varieties, in Zimbabwe. Journal of Food Quality. https://doi.org/10.1155/2022/9612855
  3. Chawanda, E. T., Manhokwe, S., Jombo, T. Z., Mugadza, D. T., Njini, M., &Manjeru, P. (2022). Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology. Journal of Food Quality, 2022. https://doi.org/10.1155/2022/5279177
  4. Chawafambira, A, Jombo, T.Z &Mkungunugwa, T. (2022). Effect of Lacticaseibacillusrhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk. Journal of Food Quality. https://doi.org/10.1155/2022/3192061.
  5. Muchekeza, J.T, Jombo, T.Z, Magogo, C, Mugari, A, Manjeru, P, &Manhokwe, S. (2021). Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages. Food Chemistry, 365, 130619. https://doi.org/10.1016/j.foodchem.2021.130619.
  6. Mugadza, D. T., Nduku, S. I., Gweme, E., Manhokwe, S., Marume, P., Mugari, A., …& Jombo, T. Z. (2021). Drinking water quality and antibiotic resistance of E. coli and Salmonella spp. from different sources in Gweru urban, Zimbabwe. Environmental Monitoring and Assessment, 193(8), 1-12.
  7. Jombo, T. Z., Emmambux, M. N., & Taylor, J. (2021). Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation. Journal of food Science and Technology, 58(1), 22–33. https://doi.org/10.1007/s13197-020-04509-z
  8. Chagwena, D.T, Matanhire, G.T, Jombo T.Z and Maponga, C.C. (2019). Protein quality of commonly consumed edible insects in Zimbabwe. African Journal of Biological Sciences, 19 (3) 14674-14689. https://doi.org/10.18697/ajfand.85.17645
  9. Jombo, T. Z., Minnaar, A., & Taylor, J. R. (2018). Effects of gamma‐irradiation on cotyledon cell separation and pectin solubilisation in hard‐to‐cook cowpeas. Journal of the Science of Food and Agriculture, 98(5), 1725-1733.
  10. Manhokwe, S., Matiashe, I., & Jombo, T. Z. (2013). An analysis of the water quality of groundwater sources in selected high density areas in Gweru urban, Zimbabwe. Journal of Environmental Science and Water Resources, 2(9), 302-309.