Adili B. Tiisekwa

Name: Adili B Tiisekwa

Position: Assistant Lecturer

Address: P.O.BOX 3167

Phone: +255 71 412 3238

Email: atiisekwa@sua.ac.tz

Research Area: Food safety and quality, food studies and the food and beverage service industry. Specifically, he is interested in developing innovative solutions to challenges facing SMEs in the food sector, food and beverage businesses in Africa, emerging cost effective food technologies and consumer dynamics.

BIOGRAPHY

Mr. Adili Tiisekwa is an Assistant Lecturer in the Department of Wildlife Management. Prior to coming to SUA, he was working as a Research Associate at the International Institute of Tropical Agriculture under the SARD-SC project on Cassava Value chain. He has also worked at AVRDC as a Research Assistant in Postharvest Management of Vegetables in Tanzania. After completing a BSc. Degree he worked with Kilimo Trust on the value chains of 10 selected Agriculture commodities found in East Africa so as to advice potential to member states. Having food science background he has worked with a number of SMEs in food processing and is also a member of the Morogoro Food Processors Cluster, where the won several medals in the National 88 agricultural shows hosted in Tanzania annually. He has vast experience in Tanzania Food Industry in terms of technical and value addition of both exotic and indigenous produce.

PROFESSIONAL EDUCATION BACKGROUND

QUALIFICATION INSTITUTION ATTENDED
MSc. Food Science Sokoine University of Agriculture, Tanzania
BSc. Food Science and Technology Sokoine University of Agriculture, Tanzania

ACADEMIC APPOINTMENT

  • Assistant Lecturer

COURSES

 

PUBLICATIONS

  • B.P.M Tiisekwa, B.K. Ndabikunze, R. Suleiman, A.B. Tiisekwa and B. Chove: Protocol for mango juice preparation for trainers and processors training manual under Processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project (ASARECA project). November 2011.
  • B.P.M Tiisekwa, B.K. Ndabikunze, R. Suleiman, A.B. Tiisekwa and B. Chove: Protocol for Passion juice preparation for trainers and processors under training manual Processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project (ASARECA project). November 2011.
  • B.P.M Tiisekwa, B.K. Ndabikunze, R. Suleiman, A.B. Tiisekwa and B. Chove: Protocol for mixed mango-passion juice preparation for trainers and processors training manual under Processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project (ASARECA project). November 2011.
  • B.P.M Tiisekwa, B.K. Ndabikunze, R. Suleiman, A.B. Tiisekwa: Guide on Good agricultural practices for trainers and processors under leaflet processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project (ASARECA project). November 2011.
  • B.P.M Tiisekwa, B.K. Ndabikunze, R. Suleiman, A.B. Tiisekwa and B. Chove: Protocol for mixed mango-passion juice preparation for trainers and processors leaflet under Processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project (ASARECA project). November 2011.
  • B.P.M Tiisekwa, B.K. Ndabikunze, R. Suleiman, A.B. Tiisekwa and B. Chove: Protocol for mango juice preparation for trainers and processors leaflet under Processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project (ASARECA project). November 2011.
  • B.P.M Tiisekwa, B.K. Ndabikunze, R. Suleiman, A.B. Tiisekwa and B. Chove: Protocol for passion juice preparation for trainers and processors leaflet under Processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project (ASARECA project). November 2011.
  • R. Mongi, B. Tiisekwa, B. Ndabikunze, R. Suleiman and A. Tiisekwa: Solar drying of fruits and vegetables training manual; Principles, GMPs/ GHPs and HACCP plan development under Processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project (ASARECA project). November 2011.
  • B.K. Ndabikunze, B.P.M Tiisekwa, R. Suleiman na A.B. Tiisekwa: Maelezo ya Usafi wa Wasindikaji na usalama wa vyakula chini ya Mradi wa kusindika kibiashara baadhi ya matunda na mbogamboga hususan maembe, makakara na mchicha Tanzania na Rwanda ( Mradi wa ASARECA). November 2011.
  • M.W. Kibiriti and A.B. Tiisekwa: Poster for Anitas story of success with ASARECA’s HVNSCP (Processing for commercial exploitation of selected tree fruits and vegetables in Tanzania and Rwanda project). November 2011 Zacharia I.A., Y. Kamitani, A. Tiisekwa (Student), K. Morita and K. Iwasaki (2010): In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolysed water. Journal of Bioscience and Bioengineering.

STUDENTS SUPERVISION

 

RESEARCH & CONSULTANCY

  1. Support to Agricultural Research for Development of Strategic Crops in Africa (SARD-SC). Improving Cassava value chain in Tanzania (Postharvest Management). Improved cassava varieties developed, processing equipment and cassava planter and harvester tested, 2014.

  2. Improving Income and Nutrition in Eastern and Southern Africa by Enhancing Vegetable-based Farming and Food Systems in Peri-urban Corridors, AVRDC – The World Vegetable Center. Quantifying postharvest losses, adapting cost-effective technologies, improve nutrition and livelihoods, USAID, 2013.

  3. Efficacy of slightly acidic electrolysed water (SAEW) on selected fruits, vegetables and in vitro of Salmonella, E.coli and Staphylococcus spp., Japan. Publication in Journal of Bioscience Engineering. SAEW proven to be effective and safer compared to other sanitisers applied in food industry, 2012.

  4. Commercialisation of selected vegetable and tree fruit based products in Tanzania and Rwanda, Mango and Passion fruit, ASARECA. New juice formulations, including amaranth based soup, SMEs, in Pwani and Morogoro trained on food safety and processing of selected fruits. Guidelines for processing of juice, amaranth instant based soup, dried vegetables, hygiene and food safety requirements developed for SMEs, 2011.