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Tiwonge Longwe

Nationality: Malawian
Discipline: Food Science and Technology
Degree: M.Sc., 2017
Institution: Lilongwe University of Agriculture and Natural Resources

 

 

Background

Longwe is pursuing a master's degree in Food Science from LUANAR. Her research explored the effects that blanching has on removing aflatoxin from contaminated peanuts.

Current Research Project

Southern Africa Peanut Value Chain Interventions

Research Location

Malawi

More about Longwe

Adding a processing step could reduce contamination in groundnut flour