Raphael Kwiri
PhD candidate working on food safety and microbial ecology food safety microbial ecology Listeria monocytogenes in Food Safety Food Safety and Hygiene Polysaccharides Composition and Applications Agricultural and Food Production Studies Agriculture and Agroindustry Studies Agricultural and Rural Development Research Agricultural Research and Practices Agricultural economics and policies Food composition and properties Pumpkin seed Cucurbita pepo Biotechnology Food Science Forestry General Agricultural and Biological Sciences Nutrition and Dietetics Physiology Safety Research

Bio

Raphael Kwiri is a dedicated researcher and academic affiliated with the Department of Food Processing Technology, School of Industrial Science & Technology at the Harare Institute of Technology in Zimbabwe. He holds a Bachelor of Science in Food Science & Technology and a Master of Science in Food Quality Management from Wageningen University & Research in the Netherlands. Currently a PhD candidate focusing on food safety and microbial ecology, Mr. Kwiri has contributed significantly to the field of food science, with a particular interest in the utilization of indigenous resources for nutrition. His work includes a notable review on the potential of Mopane Worm (Gonimbrasia belina) as a protein source in fortified blended foods, addressing food security in Zimbabwe. With over 8 publications, 165 citations, an h-index of 7, and an i10-index of 6, he has demonstrated consistent scholarly impact. Beyond his own research, he has supervised more than 100 undergraduate and 2 postgraduate students, and actively serves as a peer reviewer for several journals. Raphael Kwiri is also recognized as a Fellow, reflecting his commitment to advancing science and education in his region.

Educational Journey

Wageningen University & Research

BSc Food Science & Technology, Msc Food Quality Management/Mr • PhD candidate working on food safety and microbial ecology

Experience

Harare institute of Technology/University

0 - 0 • Department of Food Processing Technology, School of Industrial Science & Technology

Research

Mopane Worm (Gonimbrasia belina)Utilisation, a Potential Source of Protein in Fortified Blended Foods in Zimbabwe: A Review

Article January 14, 2015

Primarily, Mopane worm (G. belina) forms a major part of the most consumed and highly nutritious (protein averages 55.41%) insect in Zimbabwe. The insect offers a great potential source of protein that could be utilised to alleviate diet deficiencies diseases among most vulnerable groups in society. The insect could form a foundation for new food products that are based on its substantial nutritive value. The paper reviews nutritional potential of G. belina to the human diet through its use in fortified blended foods (FBFs) formulations, making it an alternative substitute for conventional sources of protein, such as soybean, common bean and nuts. In view of that, G. belina through FBFs could be used as food aid in humanitarian relief programs in Zimbabwe in fighting against rampant malnutrition especially among rural population and urban dwellers. However, several aspects related to food safety and sustainability in insects harvesting are of great concern that needs to be underscored. Further research would be necessary to ascertain the real process development and formulation of FBFs where G. belina has been exploited as a source of protein.