Mr. Tlehema Umbayda, Sokoine University of Agriculture, Tanzania
Tlehema Gwandu Umbayda, a Tanzanian biochemist and researcher, is currently pursuing a Master’s in Chemistry at Sokoine University of Agriculture (SUA) ๐. Specializing in edible coatings, Tlehema’s research aims to enhance the shelf life of fresh produce ๐
. With a solid academic background, including a B.Sc. in Chemistry and Biology ๐งช๐ฟ, Tlehema serves as a Tutorial Assistant and Research Scientist at SUA, leading innovative projects on natural preservatives. A dedicated educator and researcher, Tlehema has presented findings at international conferences and has several publications under review ๐.
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Academic Background ๐
Tlehema is a dedicated scholar with a Master’s in Chemistry from Sokoine University of Agriculture (SUA), specializing in edible coatings for fresh produce. He completed his undergraduate studies in Chemistry and Biology at SUA, excelling with a GPA of 4.3/5. His academic journey also includes outstanding performance in advanced and ordinary levels at Lyamungo and Masieda Secondary Schools.
Professional Experience ๐งช
Tlehema has served as a Tutorial Assistant in Biochemistry at SUA since 2022, where he conducts research on food preservation and supervises undergraduate students. In 2023, he became a Research Scientist, leading innovative projects on natural preservatives and publishing findings in peer-reviewed journals.
Teaching Experience ๐ฉโ๐ซ
Tlehema teaches Biochemistry and Chemistry of Biomolecules to undergraduate students at SUA. His courses cover essential biological sciences, biomolecule structures, enzyme functions, and the interplay between chemistry and life processes, providing a comprehensive education to future scientists.
Research Focus
Tlehema Gwandu Umbayda focuses on the development of novel edible coatings for food preservation, specifically using macadamia nut oil and chitosan to enhance the antioxidant and physical properties of tomato fruits ๐
. His research aims to extend the shelf life and maintain the quality of fresh produce by leveraging natural, biocompatible materials ๐ฅผ๐ฟ. This innovative approach is vital for reducing food waste and ensuring food safety, positioning Tlehema at the forefront of sustainable food technology and agricultural research ๐๐ฌ.
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