Dr Joseph Yohane Issa is a Lecturer in Food Science and Nutrition at the Food Science and Technology Section, in the Engineering Department of the Malawi University of Science and Technology (MUST). 

He holds a PhD in Food Science and Nutrition from Jomo Kenyatta University of Agriculture and Technology, Kenya. He also holds an MSc in Food Science from North Carolina State University, USA. Dr Issa has a Bachelor’s degree in Chemistry and Biology from University of Malawi, Chancellor College. He is an experienced Food Scientist who has specialized professional training for the food processing industry obtained at the Egyptian International Centre for Agriculture (EICA) in Egypt. 

Previously, Dr Issa worked as a Research Fellow in Food Science and Technology at MUST Institute of Industrial Research and Innovations (MIIRI) from 2014 to 2023. Before joining MUST, he worked at Malawi Industrial Research and Technology Development Centre (MIRTDC) as a Principal Research Officer. While at MIRTDC, he initiated and facilitated projects in areas of food processing and nutrition interventions to small and medium enterprises (SMEs) across Malawi with grants from COMSIP, LDF, RLEEP, and TEVET, among others. 

At MUST, Di Issa teaches, provides short-term fieldwork training and supervises undergraduate and postgraduate students in food science, human nutrition, food technology, chemical Engineering, food processing and preservation. He also designs and implements nutritional interventions programmes across Malawi. He also offers advisory roles and training programmes in the food and chemical industries related to process and quality improvements. 

Dr Issa’s research interests are on value addition of local and traditional foods; innovations in food products development, nutraceuticals and functional foods.  

Issa, J.Y., Onyango, A., Makokha, A., & Okoth, J. (2021). Nutrients Content and Antioxidant Potential of Selected Traditional Vegetables Grown in Malawi, 9(2). Journal of Agricultural Research. https://doi.org/10.5296/jas.v9i2.18424  

Issa, J. Y., Onyango, A., Makokha, A. O., & Okoth, J. (2020). Effect of Boiling and Wet Frying on Nutritional and Antinutrients Content of Traditional Vegetables Commonly Consumed in Malawi, 9(1), 19–33. Journal of Food Research. https://doi.org/10.5539/jfr.v9n1p19 

Issa, J.Y., Onyango, A., Makokha, A., & Okoth, J. (2022) Effect of sautéing and boiling on antioxidant activity and phytochemicals content of selected traditional vegetables consumed in Malawi. African Journal of Food Science

Mweta D. E, Kumphanda J & Issa J (2023). Laboratory and Field Production of Bioethanol from Cassava Peel-Waste Using Dilute Acid Low Temperature Hydrolysis and Fermentation Processes. Advances in Sciences and Arts. 1(1), T011-0002, https://doi.org/10.37872/T011-0002 

Mihafu, F. D., Issa, J. Y., & Kamiyango, M. W. (2020). Implication of Sensory Evaluation and Quality Assessment in Food Product Development : a Review, 08(3). Current Research in Nutrition and Food Science. https://doi.org/10.12944/CRNFSJ.8.3.03

 Allen, J. C., Issa, J. Y., & Cai, W. (2014). Calcium content, in vitro digestibility, and      bioaccessibility in leaves of spinach (Spinacia oleracea), sweet potato (Ipomea batatas) and drumstick tree (Moringa oleifera). http://f1000r.es/2pz], (0), 1–11.            https://doi.org/10.12688/f1000research.3287.1