Prof. Dr. Anthony N. Mutukumira is a Senior Lecturer and Doctoral Supervisor at the School of Food and Advanced Technology, Massey University, Auckland, New Zealand. He gained his Doctor Scientarium Degree (Ph.D.) in Food Science and Technology at The Norwegian University of Life Sciences in Norway, Ås, where he worked on the development of lactic fermented milk using novel mesophilic lactic acid cultures. His current research includes food safety, food preservation, and food fermentations with a special interest in the development of fermented functional foods and beverages. He is a Fellow of the New Zealand Institute of Food Science and Technology and several other professional bodies which include The South African Association of Food Science and Technology (SAAFoST), The South African Society of Dairy Science and Technology (SASDST), and The International Union of Food Science and Technology (IUFoST) Committee on Distance Education. At present, he is the Vice-Chair of the Food Safety Working Group of the International Commission of Agricultural and Biosystems Engineering (CIGR). He has published over 70 papers in scientific journals in addition to presenting and chairing sessions at several international conferences.