Academic Qualifications
- PhD. Food Science and Technology (University of Nebraska-Lincoln, Nebraska, USA)
- MSc. Food Science and Technology (University of Gent / Katholieke Universiteit, Gent / Leuven, Belgium)
- Complementary Studies in Food Science and Nutrition (University of Gent, Gent, Belgium)
- Complementary Studies in Food Science and Technology (University of Gent / Katholieke Universiteit, Gent / Leuven, Belgium)
- BSc. Biological Sciences (University of Zambia, Lusaka, Zambia)
Dr. Nyambe Lisulo Mkandawire joined the University of Zambia as a lecturer in November 2004 after having served as Staff Development Fellow prior to that in the Department of Food Science and Technology at the University of Zambia. During her tenure as a lecturer, she was involved in the three core activities of the University namely: Teaching, Research and Community service.
She is involved in teaching to students in the two programs of the Department of Food Science and Nutrition: Food Science and Technology (Bachelor’s program) and Human Nutrition (Bachelor’s and Master’s programs) programs. She teaches Instrumental Methods in Food Analysis, Technology of Plant products and Beverages, Food Colloids to Undergraduate students and postgraduate teaching Advanced Nutrition to postgraduate. She also coordinates and teaches on the Seminars in Food and Nutrition to postgraduate students. She has also conducted research and supervised numerous student scientific research.
Her research interests are in Food and Nutritional analyses, food product development, utilization and processing of indigenous foods, and sensory evaluation.
- Kefi A. S., Cole S. M., Kaminski A. M., Ward A., Mkandawire N.L. 2017. Physical losses of fish along the value chain in Zambia: A case study of the Barotse Floodplains. International Journal of Fisheries and Aquaculture. 9(10): 98-107.
- Mkandawire N.L., Weier S., Weller C.L., Jackson D.S., Rose D.J. 2015. Composition, in vitro digestibility, and sensory evaluation of extruded wholegrain sorghum breakfast cereals. LWT - Food Science and Technology. 62: 662-667.
- Mkandawire N.L., Kaufman R.C., Bean S.R., Weller C.L., Jackson D.S., Rose D.J. 2013. Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro starch digestibility in raw and processed flours. Journal of Agriculture and Food Chemistry. 61:4448-4454 - DOI: 10.1021/jf400464j
- Devin J. Rose, Williams E., Mkandawire N.L., Weller C. L., Jackson D.S. 2013. Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread. Journal of Food Science and Technology. 20(5): 333-339.
