Agnes Mukurumbira

Lecturer in Food Science

Research Expertise

Dr. Agnes Mukurumbira’s research expertise is in food microbiology and packaging science. Her current research focuses on the development of biodegradable antimicrobial packaging to enhance food safety and sustainability. She is also exploring the use of alternative natural antimicrobials, such as essential oils and cultured dextrose, to extend the shelf life of food. In addition, Dr. Mukurumbira has contributed to industry projects on optimising plant-based milk formulations and investigating the survivability of probiotics under gastric conditions.

Professional History

Dr. Mukurumbira completed her PhD at Deakin University in 2024. Prior to her PhD, she earned her Master’s degree in Food Science and Technology at the Durban University of Technology in South Africa. Her master’s research investigated the use of starch nanocrystals to improve the physicochemical properties of biodegradable food packaging.

Research Interests and Skills

Biodegradable packaging
Active packaging
Food microbiology
Nanotechnology
Natural antimicrobials
Encapsulation

Awards

Asia-Pacific Grand Champion and People’s Choice Award – 3 Minute Thesis Competition (2023)
1st Place Winner – 3 Minute Thesis Competition, Deakin University Final (2023)
1st Place Winner – 3 Minute Thesis Competition, Deakin University Faculty of Health Heat (2023)
1st Place Winner and People’s Choice Award – 3 Minute Thesis Competition, Deakin University SENS Heat (2023)
Winner – AIFST Conference Poster Competition (2022)
Runner-up – Poster Presentation, Deakin University School of Exercise and Nutrition Annual Symposium (2021)

Publications

Mukurumbira, A., Shellie, R., Keast, R., Palombo, E. and Jadhav, S. (2023). The antimicrobial efficacy of native Australian essential oils. Food Australia, 75(1), 16–17.
Mukurumbira, A.R., Shellie, R.A., Keast, R., Palombo, E.A., Muir, B.W. and Jadhav, S.R. (2023). The antimicrobial efficacy of native Australian essential oils in liquid and vapour phase against foodborne pathogens and spoilage microorganisms. Food Control, 151, 109774.
Mahato, D.K., Jadhav, S.R., Mukurumbira, A.R., Keast, R., Liem, D.G., Shah, R. and Gamlath, S. (2022). Physicochemical properties and microbial safety of reduced‐sugar chocolate‐flavoured milk. Journal of Food Processing and Preservation, 46(3), e16409.
Mukurumbira, A.R., Shellie, R.A., Keast, R., Palombo, E.A. and Jadhav, S.R. (2022). Encapsulation of essential oils and their application in antimicrobial active packaging. Food Control, 108883.
Mukurumbira, A.R., Mellem, J.J. and Amonsou, E.O. (2017). Effects of amadumbe starch nanocrystals on the physicochemical properties of starch bio-composite films. Carbohydrate Polymers, 165, 142–148.
Mukurumbira, A.R., Mariano, M., Dufresne, A., Mellem, J.M. and Amonsou, E.O. (2017). Microstructure, thermal properties and crystallinity of amadumbe starch nanocrystals. International Journal of Biological Macromolecules, 107, 241–247.
Mukurumbira, A.R. (2015). Nanotechnology takes industry forward: industry talk. Food Manufacturing Africa, 3, 25.