Grace Mujinga Mukendi

Skilled and proficient biotechnologist with demonstrated strengths in oral communication in training of personnel and written communication for report writing of trials and production summary gained during five-year career as a food/cheese technologist. Adept at ensuring proper follow up of Good Manufacturing Practices during cheese manufacturing, setting up of experimental trials and training of quality controllers in quality assessment of raw materials, in-process and final products. In addition to the five year career as a food technologist, competence in performing microbiological analysis of food, water and air samples as a laboratory analyst in a water and food testing laboratory, and basic knowledge of molecular biology techniques (DNA, RNA extraction, cloning and proteins purification) are brought along. Enthusiastic about working with researchers or scientists to design scientific research, test and improve processes, the ability to learn faster and commitment to the work will drive the meeting of goals on a daily basis.

A Publication as a book chapter: Chapter 12: Bacillus Species of Ruminant Origin as a Major Potential Sources of Diverse Lipolytic Enzymes for Industrial and Therapeutic Applications. Author: GM Mukendi et al. in the book: Bacilli in Agrobiotechnology, Bacilli in climate Resilient Agriculture and Bioprocessing, published by Springer.

• Prof Naser Aliye Feto, Vaal University of Technology Department of Biotechnology & Chemistry, naserf@vut.ac.za, +27169509732
• Sharon NJILA Mezefoods Pty Ltd, Department of food safety and quality Quality controller/Food technologist, sharonnjila@gmail.com, +27762701382
• Kgodiso Judith Rabapane, University of South Africa Department of environmental science-IDEAS PhD candidate, Unisa-IDEAS, Kgodiso93@gmail.com, +27782721226