Knowledge for a sustainable world

BSc, MSc, PhD

Dr Tonna Ashim Anyasi is a Senior Lecturer in Food Innovation at the Department of Food and Markets, Natural Resources Institute (NRI), University of Greenwich. Dr Anyasi holds a PhD in Agriculture (Food Science and Technology) and an MSc in Food Technology, with research focus on sustainable food and agro-processing, postharvest technology, carbohydrate polymers, phenolics as well as bioactivity, bioavailability and biodigestibility of food matrix in fruits, vegetables, cereal, root and tuber crops.

Before joining the Food and Markets Department, NRI, University of Greenwich, Dr Anyasi was a Senior Researcher at the Agro-Processing and Postharvest Technologies Division, Agricultural Research Council – Tropical and Subtropical Crops, Nelspruit, South Africa. Prior, Dr Anyasi was a Postdoctoral Research Fellow at the Cape Peninsula University of Technology and the University of Venda, South Africa where he conducted research on several food processing techniques and their effect on the antioxidant properties and phenolics of tropical fruits, cereal, legumes, root and tuber crops.   

Dr Anyasi has mentored and supervised to completion several PhD and MSc students; is a National Research Foundation of South Africa Y-Rated Researcher; a member of the Early Career Scientist Section of the International Union of Food Science and Technology and International Academy of Food Science and Technology (IUFoST/IAFoST-ECSS); a member of the Institute of Food Technologists (IFT); and a professional member of the South African Association for Food Science and Technology (SAAFoST).

  • Sustainable agro and food processing
  • Postharvest technology
  • Food loss and waste
  • Phenolics in fruits, vegetables, cereal, root and tuber crops
  • Plant nutrients antioxidant activities
  • Carbohydrate polymers
  • Bioavailability and biodigestibility of plant nutrients

2021 – 2024.
Food Processing and Tree Crop Water Utilisation in various Provinces of South Africa. Water Research Commission (WRC) of South Africa – R2 500 000.00  

2022 – 2023.
An Impact Study of the Sulphur dioxide usage within the South African Dried Fruit Industry. HORTGRO South Africa – R183 791.00

2021 – 2022.
National Research Foundation of South Africa Research Grant Incentives for Rated Researchers – R50 000.00

  • International Union of Food Science and Technology (IUFoST) 2018 Young Scientist Award; admitted as a member of the Early Career Scientist Section of IUFoST.
  • Foods (MDPI Journal) Poster Award for Best Poster/Short Oral Presentation at the 5th International ISEKI Food Conference, ISEKI_Food 2018.
  • National Research Foundation (NRF) of South Africa, Y-Rated Researcher
  • Editorial Board Member, BMC Nutrition
  • Review Editor, Frontiers in Sustainable Food Systems 
  • Special Issue Editor, Frontiers in Nutrition
  • Special Issue Editor, Processes, MDPI Journals
  • Grant Reviewer and Review Panel Member, National Research Foundation of South Africa Rating and Funding Applications
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