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Botswana College of Agriculture
Private Bag 0027
Gaborone, Botswana
Phone: +267 - 3650100
Fax: +267 - 3928753
www . bca . bw
University of Botswana
Botswana Government

General Information





The Department of Food Science & Technology is a newly established department.

Recent Publications

Seifu, E.,Araya Abraham, M. Y. Kurtu and Zelalem Yilma. 2012. Isolation and characterization of lactic acid bacteria from Ititu: Ethiopian traditional fermented camel milk. Journal of Camelid Science (doi:5: 82-98)

Eshete, T., Gizaw, S. andSeifu, E.2013. Effect of inclusion of tossign (Thymus serrulatus) in concentrate mix supplementation on performance and sensory quality of meat of Menz sheep. Tropical Animal Health and Production.(doi: 45: 177-184)

Seifu, E.2013. Chemical Composition and microbiological quality of Metata Ayib: a traditional Ethiopian fermented cottage cheese. International Food Research Journal (doi:20(1): 93-97)

Berhe, T.,Seifu, E.,and M.Y. Kurtu. 2013. Physicochemical properties of butter made from camel milk. International Dairy Journal. (doi:31(2): 51-54)

Adugna, M.,Seifu, E.,Kebede, A. and Doluschitz, R. 2013. Safety of camel milk along the value chain in eastern Ethiopia. International Journal of Food Studies (In Press)

Asresie. A.,Seifu, E.,and Kurtu, M.Y. 2013. Churning efficiency and microbial quality of butter made from camel milk alone and blending it with goat milk. Net Journal of Agricultural Science (doi:1(3): 75-80)

Alemu, T.,Seifu, E.,and Bezabih, A. 2013. Characterization of honey produced in the Sekota district of northern Ethiopia. International Food Research Journal. (In Press)

Book Chapter Publication:

Eyassu Seifu.2007. Role of a Natural Antimicrobial System in Goat Milk and Goat Milk Products. In: Arthur P. Riley (Ed.), New Issues in Food Policy, Control and Research. Nova Science Publishers Inc.,USA. (ISBN: 1-59454-957-5). pp. 1-43

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An Associate Institution of the University of Botswana established through Act of Parliament No. 9 of 1991