Ms. Tariro Munyari
About me
Tariro Munyari is a food technologist and lecturer whose work focuses on food safety, food processing, and sustainable agri-food systems. She has contributed to multidisciplinary research in food toxicology, microbiology, and biotechnology, with outputs disseminated through peer-reviewed publications and regional scientific conferences. Her professional achievements also include international training and mobility experiences in Finland and South Africa, reflecting a growing commitment to collaborative research and advancing food-system resilience.
Tariro Munyari is a dedicated food technologist and educator based in Harare, Zimbabwe, with a strong background in food processing, food safety, and applied agri-food research. She holds a Master of Technology degree in Food Processing Technology and a Bachelor of Technology (Hons) in the same field, providing a solid foundation in food-processing research, teaching, publication, and academic engagement at both local and international levels. Since joining the Food Processing Technology Department at the Harare Institute of Technology, she has lectured undergraduate modules, supervised capstone and research projects, mentored students, and contributed to curriculum development and assessment design. Her academic and professional experience has strengthened her ability to integrate current research into teaching while fostering practical, industry-relevant learning.
Tariro’s research trajectory has centered on food safety challenges within agri-food systems, particularly mycotoxin mitigation and sustainable interventions for improving food quality and public health outcomes in low-resource settings. Her master’s research, conducted under a Research Council of Zimbabwe funded initiative, investigated the effects of a Rhizobac-based biofertilizer on groundnut (Arachis hypogaea) growth, yield, and pre-harvest aflatoxin accumulation. This multidisciplinary work integrated food toxicology, microbiology, biotechnology, and experimental field research, requiring rigorous study design, systematic data collection, and analytical interpretation. The study formed the basis of a peer-reviewed review paper, “A Review of the Effect of Biofertilizers on Productivity and Aflatoxin Production in Groundnuts (Arachis hypogaea)”, published in the Journal of Agriculture and Food Research. In addition, she co-authored “Post-Harvest Waste to Energy for Refrigerated Storage: A Case of Fresh Vegetable Markets in and around Harare”, published in the Journal of Environmental Management in Zimbabwe, which emerged from collaborative research undertaken during the M.Tech Research Methodologies module.
Alongside her research, Tariro has maintained an active record of scientific engagement and professional development. She has presented research at regional conferences, including a poster at OWSD’s Women in Science Conference (Harare, Zimbabwe), an oral presentation at the 13th African Crop Science Society Conference (Maputo, Mozambique), a poster presentation at the Nutrition Congress (Durban, South Africa), and an oral paper at the Innovations in Food Production and Biotechnological Symposium (Harare, Zimbabwe). Her professional development includes specialized training through the Food Systems e-course offered by Wageningen University and Research (Netherlands) and the From Toxicity to Safety (ToxiSA) programme facilitated by the University of Eastern Finland. Through ToxiSA, she participated in international mobility placements at the University of Eastern Finland (Kuopio, Finland) and Tshwane University of Technology (Pretoria, South Africa), experiences that strengthened her expertise in food-system thinking, risk assessment, interdisciplinary research, and cross-cultural scientific collaboration.
Beyond her teaching and research responsibilities, Tariro actively contributes to academic outreach, professional engagement, and departmental initiatives. She has represented the Food Processing Technology Department at exhibitions, including the Farm to Market and Arts Festival and HIT Technovation Week, promoting innovation and strengthening links between academia, industry, and the wider community. She has also contributed to departmental leadership and scholarly engagement as a member of the organizing committees for the Innovations in Food Production and Biotechnological Symposium (IFPBS) and the Food Innovation Conference 2026. These experiences reflect her commitment to advancing research-informed teaching, strengthening academic outreach, and supporting collaborative initiatives that contribute to the growth and visibility of the department.