Senior Lecturer, University of Dar es Salaam, Tanzania
Dr. Lilian D. Kaale is a distinguished Food Scientist and Technologist with a Ph.D. in Food Science and Technology. As the Head of the Department of Food Science and Technology at the University of Dar es Salaam, Dr. Kaale has made significant contributions to food nutrition, safety, and processing. Her dedication to research and education has earned her numerous accolades, including the prestigious Best Impact Researcher of the Year award for 2022β2023.
Publication Profile
Scopus
Strengths for the Award:
- Expertise and Impact in Food Science and Technology: Dr. Kaale has extensive experience in Food Science and Technology, with a focus on Food Nutrition, Food Processing (value addition), and Food Safety. Her research has significantly contributed to the advancement of these fields, as evidenced by her numerous publications in both local and international journals. Her work on antimicrobial substances for food preservation and safety highlights her focus on pressing global challenges.
- Leadership and Project Management: Dr. Kaale holds a leadership position as the Head of the Department of Food Science and Technology at the University of Dar es Salaam. She has successfully led multiple high-impact research projects funded by reputable organizations such as the World Bank, UNICEF, and UNESCO-IDRC. Her role as Project Investigator on these projects demonstrates her ability to manage and execute complex research initiatives.
- Recognition and Awards: Dr. Kaale’s accomplishments have been recognized through prestigious awards, such as the Best Impact Researcher of the Year at her university. This recognition underscores her influence and the practical impact of her research within the academic community and beyond.
- International Experience and Collaboration: Dr. Kaale’s participation in international conferences and workshops on Food and Nutrition Security reflects her commitment to global collaboration and knowledge exchange. Her international experience adds significant value to her candidacy for the award.
- Publications and Contributions to Knowledge: Dr. Kaale has an impressive publication record, with peer-reviewed articles covering a wide range of topics within Food Science and Technology. Her work, published in reputable journals and books, contributes valuable insights to the field and demonstrates her ongoing commitment to research excellence.
- Advisory Roles and Service to Academia: Dr. Kaale serves as a Member of the Agriculture and Food Division Committee, advising on national standards in Tanzania. She is also a Board Member at the School of Engineering and Food Technology at Sokoine University of Agriculture. These roles highlight her influence and commitment to the advancement of food science and technology in her region.
Areas for Improvement:
- Expansion of Research Areas: While Dr. Kaale’s research is well-focused on Food Nutrition, Safety, and Processing, expanding her research portfolio to include emerging areas such as sustainable food systems, climate-resilient agriculture, or food security in the context of climate change could further enhance her impact and relevance to global challenges.
- Broader Dissemination and Outreach: Increasing the dissemination of her research findings to a broader audience, including policymakers, industry stakeholders, and the general public, could amplify the impact of her work. Engaging in more public outreach or policy advocacy could position her as a key thought leader in her field.
Education π
Dr. Kaale holds a Ph.D. in Food Science and Technology. Her advanced education has laid the foundation for her expertise in food nutrition, safety, and processing, making her a leading figure in the field.
Experience π©βπ«
With over 12 years of experience as a Senior Lecturer at the University of Dar es Salaam, Dr. Kaale has supervised numerous Ph.D. and masterβs students. Her extensive experience includes leading research projects funded by the World Bank, UNICEF, and UNESCO-IDRC, as well as managing international conferences and workshops on Food and Nutrition Security.
Research Focus π¬
Dr. Kaale’s research centers on Food Nutrition, Food Processing (value addition), and antimicrobial substances for food preservation and safety. Her work is pivotal in advancing food security and nutrition in Tanzania and beyond.
Awards and Honors π
In the academic year 2022β2023, Dr. Kaale was honored with the Best Impact Researcher of the Year award at the university level, a testament to her significant contributions to her field. She is also recognized for her leadership in various national and international projects.
Publication π
Technologies to Decontaminate Aflatoxins in Foods: A Review (2024). International Journal of Food Science and Technology. Link.
Effects of Vacuum Packaging and Chilling Storage on Microbiological Changes of Superheated Steam Dried Sardines (2023). Tanzania Journal of Science. Link.
Investigation on the Suitability of Superheated Steam Dryer for Drying Sardines (2023). Western Indian Ocean Journal of Marine Science. Link.
Nutrition Potential of African Wild Leafy Vegetables (2023). Springer Nature. Link.
Growth with Disparity in a Rich Diverse City (2023). Springer Nature. Link.
Lentil as Nutrient-rich and Versatile Food Legume: A Review (2023). Legume Science. Link.
Determination of Sugars, Amino Acids, pH, and Alcohol in Bamboo Beverage (2023). Tanzania Journal of Science. Link.
Conclusion:
Dr. Lilian D. Kaale is an outstanding candidate for the Research for Women Researcher Award. Her extensive expertise in Food Science and Technology, coupled with her leadership in research and academia, international experience, and significant contributions to knowledge, make her a strong contender. While there are opportunities for expanding her research focus and enhancing outreach efforts, her existing achievements clearly demonstrate her impact and dedication to advancing food science and technology. Dr. Kaale’s work not only enriches the academic community but also contributes to solving critical global challenges in food safety and nutrition.