Dr Tony Mutukumira is a Senior Lecturer in Food Technology at Massey University, Auckland Campus. Tony gained his Doctor Scientarium Degree (PhD) in Food Science and Technology at The Norwegian University of Life Sciences in Norway, Ås, where he worked on the development of lactic fermented milks using novel mesophilic lactic acid cultures. Tony’s current research includes food safety, food preservation and food fermentations with a special interest in the development of fermented functional foods and beverages. He also has particular interest in the indigenous fermented foods and their functional properties. At present, Tony has ongoing research in sourdough bread fermentation, Kombucha, water Kefir, Maori Rewena potato bread and sauerkraut. He also investigating the potential of bioactives especially essential oils in selected food preservation. Tony believes in producing clean label foods through use of natural products and the application of emerging technologies such as HPP and UV-C. He is therefore investigating the potential of UV-C in the treatment of fresh poultry products and RTE leafy salads. Tony 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), 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). Tony is a scientific reviewer to several international peer-reviewed journals which include the International Journal of Food Microbiology, Food Science and Technology International, Journal of Natural and Mathematical Sciences, and Food Pathogens and Diseases. He has published published over 70 papers in scientific journals in addition to presenting and chairing sessions at several international conferences. At Massey University, Tony is Advisor of the Master of Food Technology at the Auckland Campus, and he teaches/coordinates courses in Industrial Microbiology, Food Safety and Microbiology, Engineering and Technology in Science and Sustainability. Tony supervises a large of group of postgraduate research students at undergraduate honours, Masters and PhD levels.