Dr. Chove’s profile

Dr. Lucy Mlipano Chove is a 1992 graduate of the Sokoine University of Agriculture (SUA), B.Sc. Food Science and Technology (Hons) in Morogoro, Tanzania; an MSc. (Distinction) in the same field from the University of Gent (1998), Belgium and a PhD from the University of Reading (2009), UK. Dr. Chove is currently employed as a Senior Lecturer in the Department of Food Science and Agro-Process Engineering (SUA) in Morogoro. Besides lecturing undergraduate and postgraduate students, she is actively involved in research, outreach and consultancy. Her research interests include Dairy processing, Value addition in food products such as fruits and vegetables, milk and dairy products; Food safety and quality: mycotoxins in cereals, dairy, fruits and vegetables;  New product development and sensory evaluation of various food products to increase bioavailability of micronutrients and producing “super foods”. She supervises both undergraduate and postgraduate student’s research. She has published over 20 journal articles and attended various conferences. She is also a member of 2 technical committees in the Tanzania Bureau of Standards (Bakeries and Confectioneries “AFDC 15”- as a Chair; Preservatives “AFDC” 5-as a member). She is also a reviewer of various journals and projects both within the region and internationally.  She is married and a mother of two children.

Academic/Educational Background

Ph.D. – Food and Nutritional Sciences – Dairy Technology (2009)

      -University of Reading (Reading, Berkshire – United Kingdom)

M.Sc. – Food Science and Technology (1998)

      -Ghent University (Ghent, Belgium)

B.Sc. – Food Science and Technology (1992)

      -Sokoine University of Agriculture (Morogoro, Tanzania)

Advanced level Certificate of Secondary Education (1987)

      – Jangwani High School, (Dar Es Salaam, Tanzania)

Ordinary level Certificate of Secondary Education (1984)

      -Kifungilo Girls’ Secondary School, (Lushoto, Tanzania)

Primary School Certificate of Secondary Education (1980)

      -Kifungilo Girls’ Primary School, (Lushoto, Tanzania)

Research Interests / Areas

Dairy Science &Technology– mycotoxins; studies on milk proteolysis; milk shelf life extension

Food Safety and Quality –mycotoxins and rapid methods for detection; HACCP in fruits and vegetables; HACCP in the Dairy; Hexanal treatments in fruits

Fruits and vegetables-Increasing bioavailability of micronutrients through product formulations

Product Development and Sensory Evaluation – Underutilized plants and insects,

Funded Research Projects

Project Title: Hidden Treasure of Underutilized Plants and Insects: From Molecule to Landscape. A project between Sokoine University of Agriculture, in Tanzania  and Chalmers University, Sweden.

List of courses

FT 207: Technology  of Fruits and Vegetables

FT 306: Milk and Technology of Dairy Products

FT 302: Fermentation Technology

FS 600: Food Chemistry and Analysis (Postgrads)

FS 601: Food Microbiology (Postgrads)

 

Students Supervision (Current year 2021/2022)

POSTGRADUATES (2021/2022):

S/N	NAME	TITLE
1	MATEE STANFORD FRANK MFQ/D/2021/0045	Post Harvest Practices and Aflatoxins Contamination in Spices in Tanga Region, Tanzania
2	SELEMANI SALHA MFQ/D/2021/0015	Development of Seaweed Based Tomato Products To Promote Seaweed Use In Tanzania
3	MATEMBO HAPPINESS MFQ/D/2021/0058	Effectiveness Of Spice Cocktails On Sensory and Microbial Quality of Sun Dried Marine Sardines in  Dar Es Salaam, Tanzania
4	GOSBERTH JESCA MFQ/D/2020/0008	Nutritional Quality and Acceptability Of Moringa – Fortified Snacks For Adolescent Girls in Morogoro, Tanzania.
5	MFILINGE IRENE MTA/D/2020/0009	Comparing Conventional and Rapid Methods in Testing Microbial Quality Of Milk And Milk Products in Tanzania

 

UNDERGRADUATES (2021/2022):

S/N	REG. NO	NAME	TITLE
1	FST/E/2019/0125	CHEYO, BLANDINA	Preservation Of Sugarcane Juice By Using Natural Presevertives: Ginger And Lemon
2	FST/D/2019/0009	FAILOS, VALENSI DAMIAN	Microbial Quality Of Mango And Pineapple Juice Fortified With Moringa Extract
3	FST/D/2019/0022	HAMISI, MARIAM A	Consumer Acceptability Of Baked Buns Blended With Moringa Oliefera Leaf Powder
4	FST/D/2019/0070	LUFUTU, AISHATH DEOGRATIUS	Microbial Quality  Of Moringa Oleifera Fortified Snacks
5	FST/D/2019/0095	MARORO, MWITA GERALD	Sensory Properties Of Moringa Fortified  Juice Product
6	FST/D/2019/0064	MILINGA, NERRY ALOIS	Nutritional Quality Of Moringa  Fortified Mango Juice
7	FST/D/2019/0056	MMUYA, HAWA B	Consumer Acceptability Of Moringa Fortified Porridge
8	FST/D/2019/0050	MTUI, CAREEN AMANI	Nutritional Quality Of Moringa Oleifera Fortified Porridge
9	FST/D/2019/0129	MYENGE, FAINES R	Microbial Assesment Of Moringa Fortified Porridge ( Butternut Sqash, Finger Millet And Maize).
10	FST/D/2019/0073	NTAMBI, REUBEN N	Nutritional Composition Of Moringa Fortified  Snacks
11	FST/E/2019/0102	SAKAY, NASARU	Acceptability Of Sugarcane Juice Preserved With Natural (Oranges And Lemon Juice ) And Chemical Preservative( Potassium Metabisulphite And Sodium Benzoate).
12	FST/D/2019/0077	TWAIBU, KARIM M	Microbial Quality Of Sugarcane Juice.

Journal Articles

Chove, B.E., Ballegu, W.R. and Chove, L.M. (2006). Copper and lead levels in two popular leafy vegetables grown around Morogoro Municipality, Tanzania. Tanzania Health Research Bulletin, 8 (1), 37- 40 https://www.ajol.info/index.php/thrb/article/view/14269

Chove, L. M., Grandison A.S. and Lewis M.J. (2011) Comparison of the methods for analysis of proteolysis by plasmin in milk. Journal of Dairy Research 78, 184- 190 https://pubmed.ncbi.nlm.nih.gov/21411033/

Chove L. M., Issa- Zacharia A., Grandison A.S. and Lewis M. J. (2013) Proteolysis of milk heated at high temperatures by native enzymes analysed by trinitrobenzene sulphonic acid (TNBS) method. African Journal of Food Science 7 (8), 232-237 https://academicjournals.org/journal/AJFS/article-abstract/1C704A612650

Chove L. M., Grandison A.S., Lewis M.J and Issa- Zacharia A. (2014) Detection of proteolysis in high temperatures treated milk by Reverse Phase High Performance Liquid Chromatography (RP-HPLC) African Journal of Food Science 8 (2) , 80-86 https://academicjournals.org/journal/AJFS/article-authors/9C0688C43139

Chove L. M., Grandison A.S., and Lewis M.J (2014) Gel electrophoresis and fluorescamine methods for the detection of proteolysis of milk heated at high temperatures. Tanzania Journal of Agricultural Sciences 12 (2), 1-9 https://www.ajol.info/index.php/tjags/article/view/130216

Mongi, J.R., Ndabikunze, B.K., Wicklund, T, Chove, L.M. and Chove, B.E. (2015) Effects of Solar Drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in Tanzania African Journal of Food Science 9 (5) 291-300 https://academicjournals.org/journal/AJFS/how-to-cite-article/BB5DA7053066

Aluko A, Owino W., Kinyuru, J. and Chove, L.M (2016) Nutritional Quality and Functional Properties of Baobab (Adansonia digitata) Pulp from Tanzania. Journal of Food Research (5) pp 23-31 https://www.ccsenet.org/journal/index.php/jfr/article/view/61674

Kulwa F., Chove L.M. and Chaula D. (2016) Effect of Final Moisture Content, Cooling Time and Paddy Variety on Milling Quality of Rice (Oryza sativa, L.) Journal of Agricultural Science and Food Technology 2 (10) 169-179 https://www.semanticscholar.org/paper/Effect-of-Final-Moisture-Content-%2C-Cooling-Time-and-Furahisha-Chove/06d84185028e9656fb795c982402702b7ebeba86

Chove L.M., Grandison A. and Lewis M. (2017) Monitoring Proteolysis in Milk Caused by Pseudomonas fluorescens by the TNBS method. Journal of Agricultural Science and Food Technology, 3 (6), 110-116

Ndabikunze, B.K, Mumba F.G., Ngowi, H., Chove, L. Mongi R. and Abdulsud I. (2017) Development and sensory evaluation of yoghourt flavoured with solar dried fruits Journal of Agricultural Science and Food Technology, 3 (7), 125-131

Chove M.,  Grandison A. And Lewis , M.J. (2018) . Detection of proteolysis in milk by Pseudomonas fluorescens using Urea PAGE method. Journal Of Food Studies, Vol 7 (1), 14-25 https://www.macrothink.org/journal/index.php/jfs/article/view/12019

Chove M., Mongi, R. and Chenge L.  (2018) . Effect of depth and distance of the borehole from the septic tank on the physico-chemical quality of water. Journal Of Food Studies, Vol 7 (1), 42-55 https://www.macrothink.org/journal/index.php/jfs/article/view/12187

Chove M. and  Lewis , M.J. (2018) . Preliminary study on the influence of ionic Calcium on gelation and proteolysis of UHT milk. Journal Of Food Studies, Vol 7 (1), 26-40 https://www.macrothink.org/journal/index.php/jfs/article/view/12081

Anna Baltazari, Hosea Dunstan Mtui, Maulid Walad Mwatawala, Lucy Mlipano Chove, Allan Sullivan, Godinadhan Paliyath and Jayasankar Subramanian (2018) . Effects of smoke, hexanal, and calcium chloride on post-harvest quality of oranges [Citrus x sinensis (L.) Osbeck] cvs Msasa and Jaffa under different storage durations and conditions in Tanzania.  Tropical Agriculture, Vol. 95 Special Issue 1, 71-79

Baltazari, Mtui H., Chove L.M., Msogoya T.J., Kudra A., Tryphon G., Sullivan A., Paliyath G., Subramanian J. and Mwatawala M. (2019) Evaluation of Post-harvest Losses and Shelf Life of Fresh Mango (Mangifera indica L.) in Eastern Zone of Tanzania.

International Journal of Fruit Science: https://doi.org/10.1080/15538362.2019.1697411

Anna Baltazari, Hosea Dunstan Mtui, Maulid Walad Mwatawala, Lucy Mlipano Chove, J. Allan Sullivan, Godinadhan Paliyath and Jayasankar Subramanian (2019) Effects of Storage Conditions, Storage Duration and Post-Harvest Treatments on Nutritional and Sensory Quality of Orange (Citrus sinensis (L) Osbeck) Fruits International Journal of Fruit Science https://doi.org/10.1080/15538362.2019.1673278

Mongi , R. and Chove, L. (2020) Heavy Metal Contamination in Cocoyam Crops and Soils in Countries around the Lake Victoria Basin (Tanzania, Uganda and Kenya) Tanzania Journal of Agricultural Sciences Volume 19 (2)147-460 https://www.ajol.info/index.php/tjags/article/view/205084

Hadija, A. and Chove L.(2020) Chemical Quality of Stream and Borehole Water Used by Selected Communities in Lushoto District, Tanzania Tanzania Journal of Agricultural Sciences Volume 19 (2) 174-187 https://www.ajol.info/index.php/tjags/article/view/205090

Abdallah, A. and Chove, L.M. (2021) Acceptability of soup powder made from selected traditional leafy vegetables grown in Lindi, Tanzania. Tanzania Journal of Science and Technology Volume 4 (1)

Samwel, J and Chove L.M. (2021) Compliance by SMEs to existing Tanzania Standards with respect Escherichia coli And Staphylococcus aureus in cultured milk: A Case Of Dar Es Salaam, Tanzania. Tanzania Journal of Agricultural Sciences Volume 20 (2) 261-267 https://www.ajol.info/index.php/tjags/article/view/225886

Book Chapters

Mwatawala, M.W., Baltazari, A. Msogoya, T.J. Mtui, H.D Samwel,J. and. Chove, L.M. (2019) Edited by: Gopinadhan Paliyath, Jayasankar Subramanian, Loong-Tak Lim, K.S. Subramanian, Avtar Handa, and Autar Mattoo (Ed.) Reduction of Preharvest and Postharvest Losses of Sweet Orange (Citrus sinensis Osberck) Using Hexanal in Eastern Tanzania. Postharvest Biology and Nanotechnology, 1^st  Edition. . Published by John Wiley & Sons, Inc https://vdoc.pub/documents/postharvest-biology-and-nanotechnology-of-fruits-vegetables-and-flowers-49j0okvhveu0

Conference/Workshops/Seminar Papers

Nzunda, G., Kinabo , and  Chove L.M. (2021)  Trans Fatty Acids in Tanzania: Are Consumers and Processors Aware of the Associated Health Hazards? A case of Morogoro. A conference paper presented during the 2^nd Sokoine Day

Milandu, A. A and Chove, L.M (2021) Safety of Traditional Leafy Vegetables Powders from Lindi in Tanzania. Manuscript submitted to Tanzania Journal of Agriculture (TAJAS) A conference paper presented during the 2^nd Sokoine Day

Aluko A., Kinyuru, J.N., Chove, L. and Owino, W. (2016)

Physicochemical, microbiological and sensory quality of probiotic yoghurt enriched with baobab pulp. African Higher Education Week and Ruforum Fifth Biennial Conference RUFORUM Working Document Series (ISSN 1607-9345) No. 14 (2) : 1027- 1035, Cape town, South Africa, 17-21 October, 2016

Google Scholar

https://scholar.google.com/citations?user=SQBPFnoAAAAJ&hl=en

 

Research Gate 

ResearcherID: R-9967-2016

 

OrcID 

 https://orcid.org/0000-0001-9164-3615

An active member in the following committees within and outside SUA

Tanzania Bureau of Standards (TBS)- AFDC 15- Chair– Bakery and Confectioneries Committee (from 2017-2020 and 2021- todate)

Tanzania Bureau of Standards (TBS)- AFDC 05- Member– Food Additives Technical Committee (from 2014 to-date)

Sokoine University of Agriculture, Bakery Unit- Committee Chair at School level- Income generation Unit- School Of Engineering

Sokoine University of Agriculture, Bakery Unit- Chair at Departmental Level– Income generation Unit, Food Science and Agro-Process Engineering

Sokoine University of Agriculture – Departmental Representative –Research and Publications Committee, Food Science and Agro-Process Engineering

Tanzania Journal of Agricultural Sciences (TAJAS) – member of the editorial advisory team

Sokoine University Of Agriculture

School Of Engineering

Department Of Food Science And Agro-Process Engineering

P.O. Box 3006