Acting Director Dr T. C. Nyamupingidza

Education and Qualifications:
1. PhD Microbiology (Monash University Melbourne, Australia)
2. MS. Food Science & Nutrition (University of New South Wales, Sydney, Australia)
3. MSc Biotechnology (Monash University Melbourne, Australia)
4. BSc Zoology, Botany, Chemistry (University of Zimbabwe)
5. Graduate Teachers' Certificate (T1) (Gweru Teachers' College & University of Rhodesia)

Professional Membership:
1. Member of the Third World Organization of Women Scientists (TWOWS)
2. Professional Member of the South African Association of Food Science & Technology (SAAFoST)
3. Member of the Nutrition Society of Australia (NSA)

Areas of Expertise:
1. Fermentation and Enzyme Technologies involved in Bio-ethanol production
2. HACCP Implementation in Food Industries
3. Folate Nutrition and Research

Areas of Research Interest:
1. Fermented foods - enhancing nutritional value of foods by fermentation
2. Folate deficiency in indigenous diets
3. Obesity amongst Zimbabwean women and the associated health risks
4. Challenges in designing appropriate nutrition for the elderly with particular emphasis on the low-income sector of the population.
5. Designing Food Composition Database for Zimbabwean foods

email: tnyamupingidza@sirdc.ac.zw