Dr. Analice Kamala, has over 25 years of experience with extensive background and expertise in food safety, food science and nutrition, and food regulatory affairs. Dr. Analice Kamala currently is Acting Director, Department of Food Science and Nutrition at the Tanzania Food and Nutrition Centre (TFNC). In this position, she oversees and manages significant policy initiatives for the Institution. She currently focuses on implementation of the various nutrition interventions such as product development including food fortification, prevention/reduction of food safety hazard contamination in food to reduce their effect on health and food security, food safety risk assessment to inform risk management option and policy change. Prior, Dr. Kamala worked for the then Tanzania Food and drugs Authority (TFDA) Tanzania Bureau of Standards (TBS) where she was responsible for various activities including; (1) food risk assessment focusing on hazards with negative impact on nutrition outcome, (2) science-based regulatory and legislative activities and (3) technical consultation as a member of National and Regional Technical Working Group and Technical Committees in various areas of food and nutrition including Food labelling, Food Contaminants,Food Hygiene and safety management, and Codex Committee on Food Labelling.
Her Research interest is in the area of food safety and mycotoxin contamination, with a particular focus on post-harvest practices in Tanzania. Her work has significantly contributed to the understanding of mycotoxin risks associated with maize, a staple food in the region, and its implications for public health. Dr. Kamala’s recent publications highlight her commitment to addressing the challenges posed by aflatoxins and fumonisins in maize. Notable studies include investigations into the outbreak of acute aflatoxicosis in Tanzania and the effectiveness of post-harvest interventions aimed at reducing mycotoxin levels and dietary exposure among vulnerable populations, particularly infants. Her research employs rigorous methodologies, including cluster randomized-controlled trials, to assess the impact of local agricultural practices on mycotoxin contamination. In addition to her research contributions, Dr. Kamala has collaborated with various institutions within and outside the country, including SUA, UDSM and UGent, to promote awareness and develop strategies for mitigating mycotoxin risks. Her work not only advances scientific knowledge but also seeks to improve food safety and health outcomes in affected communities. Through her dedication to research and community engagement, Dr.Kamala continues to be a leading voice in the field of food safety, making significant strides in understanding and combating mycotoxin contamination in Tanzania and beyond.She earned her Doctor of Philosophy in Applied Biological Sciences (Food Science and Nutrition), and Master degree in Food Technology (Option: Food Science and Technology) both from University of Ghent in Belgium, and her Bachelor of Science in Food Science and Technology from SokoineUniversity of Agriculture in Morogoro Tanzania.
