Full Name: Davis Naboth Chaula
Area of specialization: Postharvest food processing and preservation Engineering
School: Engineering and Technology
Department: Food Science and Agro-processing
Office Location: Edward Moringe campus, Food Science Building
Email address: chaula[at]sua.ac.tz
Davis Chaula is an employee of Sokoine University of Agriculture(SUA) to the capacity of Lecturer in the department of Food Science and Agro processing. He has a Bachelor of Science in Food Science and Technology of Sokoine University of Agriculture, Master of Science in Food Technology with bias in post harvest food processing and preservation Engineering of Ghent University and a PhD in food science of Sokoine University. His PhD study was about the influence of artisanal fish processing methods and natural antioxidants on fatty acid profiles and oxidative stability of Lake Victoria sardine products. He has a professional experience of more than 12 years in teaching, research and consultancy. He has been involved in research on small fish processing for value addition and product stabilization.
Currently, he has been involved in research on stabilization and protection of nutritionally valued omega-3 fatty acids in small fish species during processing and storage. He has developed interest on development and use of plant based natural food products to address micronutrient deficiencies. As a young researcher in the area of food science he has published several peer-reviewed journals articles and conference papers. He teaches Principles of food Engineering, Unit operations in Food processing, Food processing and preservation, and postharvest engineering.
Doctor of Philosophy (PhD) in Food Science of the Sokoine University of Agriculture, Morogoro, Tanzania 2014 – 2019.
Master of Food Technology of Ghent University, Belgium,2009 – 2011.
Bachelor of Science in Food Science and Technology of Sokoine University of Agriculture, Morogoro, Tanzania in 2000 – 2004
Advanced Certificate of Secondary Education Examination- Tosamanganga Secondary School, 1996-1998
Certificate of Secondary Education Examination – Malangali Secondary School, 1992-1995
Certificate of Primary Education, 1985-1990 – Mkalala Primary School, 1985-1991
Research Interests / Areas
Postharvest food processing and preservation
Small fish species handling and processing for nutritional quality maintenance and product diversification
Lipid profiling of alternative food sources
Value addition of plant based natural food products
Alternative s or innovative food sources
List of courses
FT 105: Principles of food engineering I
FT 203: Principles of food engineering II
FT 205: Unit operations in food processing I
FT 300: Research methods in food science and proposal development
FT 310: Pilot plant processes
FT 311: Plant and equipment layout and maintenance
FS 605: Research Methods and DataAnalysis
Currently supervising 5 postgraduate students(4 MSc. and 1 PhD) and 11 undergraduate students.
Asha Hamad Ndwata, Suleiman A. Rashid, Davis Naboth Chaula (2022). Aflatoxins B1contaminationlevels in maize and awareness of aflatoxins among main maize stakeholders in Chemba and Kondoa Districts, Tanzania. African Journal of Microbiology Research 16(6): 223-237
Chaula, D.,Charlotte, J., Laswai, H., Chove, B., Dalsgaard, A., Mdegela, R., and Hyldig, G. (2019). Protection against oxidation of omega-3 fatty acids with natural antioxidants in clove (Szygium aromaticum) water extracts during storage of sun dried sardines (Rastrineobola argentea). Journal of Food Science and Nutrition Research, 2(3): 174 – 187.
Chaula, D., Laswai, H., Chove, B., Dalsgaard, A., Mdegela, R., and Hyldig, G. (2019). Fatty acid profiles and lipid oxidation status of sun dried, deep fried and smoked sardine (Rastrineobola argentea) from Lake Victoria, Tanzania. Journal of Aquatic Food Product Technology, 28(2):165-176.
Chaula, D., Laswai, H., Chove, B., Dalsgaard, A.,Mdegela, R., Jacobsen, C. and Hyldig, G. (2019). Effect of clove (Syzygium aromaticum) and seaweed (Kappapycus alvarezii) water extracts pretreatment on lipid oxidation in sun dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania. Journal of Food Science and Nutrition, 7(4):1406-1416.
Kulwa Furahisha, Lucy Mlipano Chove and Davis Chaula (2016). Effect of Final Moisture Content, Cooling Time and Paddy Variety on Milling Quality of Rice (Oryza sativa, L.). Journal of Agricultural Science and Food Technology, 2 (11): 169-179
Stefanie Christiaens, Sandy Van Buggenhout, Davis Chaula, Katlijn Moelants , Charlotte C. David, Johan Hofkens , Ann M. Van Loey , Marc E. Hendrickx . In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée. Food Chemistry 133 (2012) 146-155.
Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Davis Chaula, Ann M. Van Loey, Marc E. Hendrickx. Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach. Food Chemistry 132 (2012) 1534-1543.
Chaula, D., Laswai, H., Chove, B., Dalsgaard, A.,Mdegela, R., Jacobsen, C. and Hyldig, G. (2019).Natural antioxidants from clove for protecting omega-3 fatty acids in sardines (Rastrineobola argentea) during deep frying process. Proceedings of the Sokoine university of agriculture scientific conference in transforming agriculture and natural resources for sustainable development to attain industrial economy in Tanzania, 10th to 11th April 2019, Morogoro, Tanzania.
Chaula, D., Laswai, H., Chove, B., Mdegela, R (2020). The potential of greenhouse drying in reducing postharvest losses and improve product quality of sun-dried sardine (Rastrineobola argentea) from Lake Victoria, Tanzania. The 2nd Tanzania Post-harvest Management Conference: reducing postharvest-losses for enhanced food security and export trade, 18th -19th September, 2020, Morogoro, Tanzania.
The ORCID iD
Sokoine University of Agriculture
School of Engineering and Technology
Department of Food Science and Agro-processing
P.O. Box 3006, Morogoro, TANZANIA
Tel: +255 759 725 607/+255 714 035 198