Dr Tony Mutukumira 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 cultures. His current research includes food safety, food preservations and food fermentations with a special interest in the development of fermented functional foods. Tony also has particular interest in preservation using emerging technologies such as HPP and UV. He is, however, passionate about using natural food preservatives. 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. Tony is presently the Secretary 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. Tony has published more than 70 papers in scientific journals in addition to presenting and chairing sessions at several international conferences.