|Current Summarised CV: |
The Dr. Kaale holds a Ph.D. degree in Food Science and Engineering. She is currently head of the Department of
Food Science and Technology, University of Dar es Salaam. During her 10 years as Lecturer with the Food Science
and Engineering University, Dr. Kaale has supervised both PhD and master students and published many papers in
local and international journals. Her main areas of research are Food Nutrition, Food Processing (food value addition)
and antimicrobial substances for food preservation and safety. Her main area of expertise is in Food nutrition, Food
safety and Food Processing (food value addition). Dr Kaale has also extensive international experience where she
managed to attend different conferences and workshop on Food and Nutrition Security. The Dr. Kaale has been
awarded several certificates of excellence: The Dr. Kaale has led several teams working on consultancy and research
issues. She is Principal Investigator in several projects funded locally and internationally. She is also co-researcher in
1 Academic Qualifications
2014, PhD. Food Science and Engineering, Norwegian University of Science and Technology, NTNU,
2008, MSc., Chemical Engineering, University of Dar es Salaam, Tanzania
2006, B.Sc., Chemical Engineering, University of Dar es Salaam, Tanzania
2 Academic and other Posts
Senior Lecturer in Food Nutrition, Food Chemistry, Food Processing and value addition
Head, Department of Food Science and Technology, University of Dar es Salaam
3 Specialist certification and consultancy
Principal Investigator - Commercialization of Bamboo Wine Produced Locally from Bamboo Beverage in
Tanzania, funded by University of Dar es Salaam
Principal Investigator – Online Detection of Aflatoxins in Foods – Funded by Tanzania Commission of
Science and Technology – funded by The Tanzania Commission for Science and Technology (COSTECH)
Principal Investigator - A five-year exchange program between University of Dar es Salaam and
Utsunomiya University, Japan from 2021 to 2026. Renewable once. Exchange program for postgraduate and
Principal Investigator - Promotion of eating fruits and vegetables and utilization of fruits and vegetables
by-products and wastes to develop value added products – 2021 -2023
Principal investigator - Utilization of Azadirachta indica (Neem), Tephrosia vogelii (Utupa) and Diospyros
shimbaensis as traditional medicinal plants in prevention of diseases such as COVID-19 – 2021 - 2023
Principal Investigator - Active food packaging based on bio-nanomaterials and non-woven textile fabrics a
two years’ project from 2019-2021. – funded by UDSM
Principal Investigator - Extraction and Evaluation of Natural Antifungal Compounds from Plants and their
Effectiveness on Prevention of Mycotoxins in Cereals and Groundnuts in Tanzania. This is a two years’
project from 2018-2022. – funded by IDRC-Canada and UNESCO
Principal Investigator – Project: On Farm Produce Safe Handling and Postharvest Technology – Tanzania
Education Authority. This is a two years’ project from 2018-2022 - Total budget for this project is funded
World Bank (WB) through ministry of Education.
A: Peer – Reviewed Articles
4.1 Prissillah Antelm, Ibrahim Jum, Leonard M.P. Rweyemamu and Lillian Daniel Kaale (2023). Effects of
Vacuum Packaging and Chilling Storage on the Microbiological Changes of the Superheated Steam
Dried Sardines. Tanzania Journal of Science, 49(1): 140-151.
4.2 Prissillah Antelm, Leonard M.P. Rweyemamu and Lillian Daniel Kaale (2023). Investigation on the
suitability of the application of a superheated steam dryer for drying sardines. Accepted, Western Indian
Ocean Journal of Marine Science.
4.3 Lilian D. Kaale, Muhammad Siddiq and Sharon Hooper (2022). Lentil (Lens culinaris Medik) as
nutrient-rich and versatile food legume: A review. https://doi.org/10.1002/leg3.169.
4.4 Ashura Katunzi-Kilewela, Richard J. Mongi, Lillian Daniel Kaale, Oscar Kibazohi, Roman Mmanda
Fortunatus andLeonard MP Rweyemamu (2022). Sensory Profile, Consumer Acceptability and
Preference Mapping of Cassava Chia Seeds Composite Porridges. Applied Food Research, 2(1), 1-8.
4.5 Ashura Katunzi-Kilewela, Leonard MP Rweyemamu, Lilian D Kaale, Oscar Kibazohi and Roman M
Fortunatus (2021). Proximate composition, pasting and functional properties of composite flour blends
from cassava and chia seeds flour. Food Science and Technology International.
4.6 Lilian Daniel Kaale and Christian Brayson Tarimo (2022). Effect of serial re-pitching of S. cerevisiae
isolated from papaya peels and bamboo sap on fermentation performance. Under review since June 20 at
Scientific Africa – Elsevier.
4.7 Lilian Daniel Kaale (2022). Antifungal activity of Azadirachta indica (Neem), Tephrosia vogelii
(Utupa) and Diospyros shimbaensis extracts against Aspergillusflavus and Aspergillus parasiticus.
Under review since April 16 2022 – Measurement - Food - Elsevier.
4.8 Lilian Daniel Kaale (2022). Determination of sugars in bamboo beverage by using high performance
liquid chromatography, alcohol content and pH. Tanzania Journal of Science, 48(4): 927-941.
4.9 Christian Brayson Tarimo and Lilian Daniel Kaale (2022). The potentiality of yeasts in traditional
alcoholic beverages in Tanzania. Journal of the American Society of Brewing Chemists.
4.10Noela Kilenga, Oscar Kibazohi and Lilian Daniel Kaale (2022). Phytochemical traits of various parts of
Artemisia afra collected at different seasons and under different extraction methods. Tanzania Journal of
Science, 48(3): 537-547.
4.11Mathayo G Mathias, Lilian D Kaale and Oscar Kibazoh (2021). Physico-chemical properties of
mechanically extracted banana juice at different ripening stages. Tanzania Journal of Science 47(5):
4.12Jerome M Bidu, Arnold Towo, Liberato Haule, Joshua C William and Lilian D Kaale (2021).
Development of Biodegradable Food Packaging Materials from Agricultural Biomass. Tanzania Journal
of Science 47(5): 1560-1569.
4.13Kumiko Sakamoto, Lilian Kaale and Reiko Ohmori (2021). Nutrient content of seven African wild
leafy vegetables in semi-arid Tanzania. Submitted to the Journal of Food Science and Technology.
4.14Ashura Katunzi-Kilewela, Leonard MP Rweyemamu, Oscar Kibazohi and Lillian D Kaale (2021).
Effect of Drying, Packaging Conditions and Storage Time on Proximate Composition of Chia Seeds
(Salvia hispanica). Tanzania Journal of Science, 47(1), 258 – 267.
4.15 Lilian Daniel Kaale, M.E. Kimanya, Innocent Jacob Macha and Nichrous Mlalila (2021). Aflatoxin
contamination and recommendations to improve its control: a review. World Mycotoxins Journal,
Article in press. 14 (1)- Pages: 27 – 40.
4.16Joshua Boniface, Lilian Kaale, Hildelitha Msita, Leonard Rweyemamu (2020). Effects of Onion Juice
and Moringa oleifera Leaf Juice on the Shelf Life of Sugarcane Juice. Tanzania Journal of Science,
46(2), 573 – 584.
4.17Severino Alphonce, Lilian Daniel Kaale, Leonard M. P. Rweyemamu, Francis Millinga (2020)
Enrichment of fermented cassava meal “mchuchume” with micronutrient rich ingredients namely Soya
bean flour and Moringa oleifera leaves powder. Journal of Food Science and Agriculture, 101(9), 3575 –
4.18Nichrous Mlalila, Askwar Hilonga, Lilian Kaale Hulda Swai (2020). Release Kinetic Models
of Vanillin and Physic-mechanical Properties of Thermoplastic Starch and Chitosan Nanocomposite
Films: Effects of Mixing Order. Journal of Packaging Technology and Research, 4, 13–22.
4.19 Severino Alphonce, Lilian Daniel Kaale (2020). Biochemical change in fermentation process for
production of traditional fermented cassava meal “mchuchume”. Tanzania Journal of Science, 46(2):
4.20Severino Alphonce, Lilian Daniel Kaale, Leonard M. P. Rweyemamu, Francis Millinga (2019).
Proximate composition of fermented cassava meal ‘‘mchuchume’’ fortified with soya bean flour and
Moringa oleifera leaves powder. Journal of Food science and Technology, 56(8), 3660–3667.
4.21Kaale, L. D., Johansen, T., and Rustad, T (2018). Biochemical Changes in superchilled stored (-1.7°C)
of salmon (Salmo salar) fillets. African Journal of Food Science, 12(7), 180-187.
4.22Kaale, L. D (2016). Catalytic wet peroxide oxidation of maleic acid: Characterization of copper/micelle
templated silica-3-aminopropyltrimethoxysilane and kinetics. Journal of Engineering and Technology
Research, 8(1), 1-12.
4.23Kaale, L. D and Trygve, T. M (2016). Changes of proteins during superchilled storage of Atlantic
salmon muscle (Salmo salar). Journal of Food Science and Technology, 53(1), 441-450.
4.24 Kaale, L. D and Eikevik, T. M (2015). The influence of superchilling storage methods on the
location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar). Food Control, 52,
4.25 Kaale, L. D and Eikevik, T. M (2014). The development of ice crystals in food products during the
superchilling process and following storage, a review. Trends in Food Science and Technology, 39(2),
4.26Kaale L. D., and Trygve M. E. (2013). A study of the ice crystal sizes of red muscle of pre-rigor
Atlantic salmon (Salmo salar) fillets during super-chilled storage. Journal of Food Engineering, 119(3),
4.27 Kaale, L. D., and Eikevik, T. M. (2013). A histological study of the microstructure sizes of the red and
white muscles of Atlantic salmon (Salmo Salar) fillets during super-chilling process and storage. Journal
of food engineering, 114(2), 147 - 278.
4.28Kaale, L. D., and Katima J. H. Y. (2013). Performance of Activated Carbons in the Catalytic Wet
Peroxide Oxidation (CWPO) of Maleic Acid. Journal of Engineering and Technology Research, 5(6),
4.29Kaale, L. D., Eikevik, T. M., Bardal, T., and Kjorsvik, E. (2013). A study of the ice crystals in vacuum-
packed salmon fillets (Salmon salar) during super-chilling process and following storage. Journal of
food engineering, 115(1), 20-25.
4.30Kaale, L. D., Eikevik, T. M., Bardal, T., Kjorsvik, E., and Nordtvedt, T. S. (2013). The effect of cooling
rates on the ice crystal growth in air-packed salmon fillets during super-chilling and super-chilled
storage. International journal of refrigeration, 36(1), 110-119.
4.31Kaale, L. D., Eikevik, T. M., Kolsaker, K., and Stevik, A. M. (2013). Modelling and simulation of food
products in super-chilling technology. Journal of Aquatic Food Product Technology, 23(4), 409-420.
4.32Kaale, L. D., Eikevik, T. M., Rustad, T., Nordtvedt, T. S., Bardal, T., and Kjorsvik, E. (2013). Ice
crystal development in pre-rigor Atlantic salmon fillets during super-chilling process and following
storage. Food Control, 31(2), 491-498.
4.33Mdoe, J. E.G. Minja, R. J. A. and Kaale, L. D. (2012). Wet Oxidation of Maleic Acid by a Pumice
Supported Copper (Li) Shiff Base Catalyst. Tanzania Journal of science 38(2).
4.34Kaale, L. D., Eikevik, T. M., Rustad, T., & Kolsaker, K. (2011). Superchilling of food, a review. Journal
of food engineering, 107(2), 141-146.
4.35Kaale, L. D., and Katima J. H. Y. (2009). Factors Influencing Catalytic Wet Peroxide Oxidation of
Maleic Acid in Aqueous Phase over Copper/ Micelle Templated Silica-3 Aminopropyltrimethoxysilane
Catalyst. Reference No: WST-WSTWS- EM09152R2, Journal of Water Science and Technology: Water
Supply on 60(10), 2621-2627.
B: Conference papers
4.36Kaale, L. D. Challenges in Food and Nutrition Security Need Interdisciplinary Research. EARIMA
conference, 27-30 August 2018, Arusha Tanzania.
4.37Kaale, L. D. Food security in Africa: challenges and solutions. SAYAS conference, 11-13 April, 2019
Johannesburg, South Africa.
4.38Kaale L.D. Enhancing African Regional Food Security Through ARUA: The Contribution of the
University of Dar-es-Salaam. ARUA lauch conference, April 3-4 2017, Accra Ghana.
4.39Kaale L. D., and Trygve, T. M. The influence of superchilling processes during storage of Atlantic
salmon (Salmo salar). Presented at EFFoST annual meeting, on 12-15 November, 2013, in Bologna,
4.40Kaale L. D., and Trygve, T. M. A study of the ice crystal sizes of red muscle of pre-rigor Atlantic
salmon (Salmo salar) fillets during superchilled storage. Presented at WEFTA conference, October 9-11,
October, 2013, Tromsø, Norway. http://www.wefta2013.org/wp-content/uploads/2013/03/Final-
4.41Kaale, L. D., Eikevik, T. M., Rustad, T., and Tom Ståle Nordtvedt, T. S. Quality changes in Atlantic
salmon muscle (Salmo salar) during superchilled storage. Presented at WEFTA conference, October 9-
11, October, 2013, Tromsø, Norway. http://www.wefta2013.org/wp-content/uploads/2013/03/Final-
4.42Kaale, L. D., Eikevik, T. M., Rustad, T., Nordtvedt, T. S., Bardal, T., and Kjørsvik, E. A Study of the
Microstructure Sizes of the Pre-Rigor Fillets of Atlantic salmon during Superchilling Process and
Superchilled Storage. Trans-Atlantic Fisheries Technology (TAFT), 30th October to 2nd
November, 2012, in Clearwater Beach, Florida, USA.
4.43 Kaale, L. D., Eikevik, T. M., Kolsaker, K., and Stevik, A. Modelling and simulation of food products in
superchilling technology, presented in 41st WEFTA conference, 27-30 September 2011, Gothenburg
4.44 Kaale, L. D.,and Eikevik, T. M., Rustad, T. Superchilling of food, a review, presented in 40th WEFTA
conference 04-07, October, 2010, Izmir, Turkey
4.45 Kaale, L. D., and Katima. Preparation and characterization of activated carbons made from, peach
stone, palm fruit shell, cashew nut shell, coconut shell and bituminous coal and test their performance in
the catalytic wet peroxide oxidatio n (CWPO) of maleic acid, presented in 1st international symposium
on Green chemistry for environmental and health, 13-16, October, 2008 Munich, Germany