Aggrey Gama (0000-0002-3158-0605)

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Biography

Aggrey Pemba Gama is a Senior Lecturer in the Department of Food Science and Technology at the Lilongwe University of Agriculture and Natural Resources in Malawi. He has a PhD in Food Science from the University of Georgia, MSc in Food Science from the University of Leeds, and a BSc majoring in Food Technology from the University of Malawi, The Polytechnic. His research focuses on food product innovations aimed at enhancing food and nutrition security. He emphasizes the use of sensory science and analytical chemistry in product formulation, product and process optimization, and quality control. His goal is to develop products that meet consumer preferences, nutritional needs, and regulatory standards.

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Lilongwe University of Agriculture and Natural Resources: Lilongwe, Central Region, MW

2020 to present | Senior Lecturer (Food Science and Technology)

Employment

Aggrey Gama

https://orcid.org/0000-0002-3158-0605

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Biography

Activities

Employment (5)

Lilongwe University of Agriculture and Natural Resources: Lilongwe, Central Region, MW

Lilongwe University of Agriculture and Natural Resources: Lilongwe, Central Region, MW

University of Malawi The Polytechnic: Blantyre, Southern Region, MW

Malawi Bureau of Standards: Blantyre, Southern Region, MW

Dairibord Malawi Pvt Ltd: Blantyre, Southern Region, MW

Education and qualifications (3)

University of Georgia: Athens, GA, US

University of Leeds: Leeds, West Yorkshire, GB

University of Malawi The Polytechnic: Blantyre, Southern Region, MW

Professional activities (1)

Institute of Food Technologists: Chicago, Illinois, US

Works (21)

Whole maize flour could enhance food and nutrition security in Malawi

Barriers to Hermetic Bag Adoption Among Smallholder Farmers in Malawi

Long-term sustainability of African school feeding programs, a review

Whole Maize Flour for Better Food and Nutrition Security in Malawi

Exploring the potential of transitioning Malawians from corn to quinoa‐based thick porridge (nsima): insights from sensory and emotions profiles

Malawi’s ‘anything goes’ food market: weak regulations on nutrition and health claims

Knowledge, Attitude, and Practices of Food Hygiene among Mothers from Rural Communities in Malawi

Hydrothermally-treated soybean-fortified maize-based nsima (stiff porridge) could contribute towards alleviating seasonal body weight loss in farming communities in sub-Saharan Africa

Reduction of aflatoxins during brewing of a Malawian maize‐based non‐alcoholic beverage, thobwa

Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi

Development and Optimization of Peanut-Based Beverages: A Malawian Consumer-Driven Approach

Sensory and nutritional properties of peanut‐based beverages: a promising solution for undernutrition in Malawi and possibly beyond

Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability

Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting

Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach

Corrigendum to ‘Food allergen labeling in developing countries: Insights based on current allergen labeling practices in Malawi’ [Food Control 84 (2018) 263–267]

Consumption of Illegal Home-Made Alcohol in Malawi: A Neglected Public Health Threat

Factors influencing food choices of Malawian consumers: A food choice questionnaire approach

Peanut Consumption in Malawi: An Opportunity for Innovation

Food allergen labeling in developing countries: Insights based on current allergen labeling practices in Malawi

Aflatoxin risk management in commercial groundnut products in Malawi (Sub-Saharan Africa): a call for a more socially responsible industry

Peer review (8 reviews for 4 publications/grants)