MINUTES OF THE MEETING

SOKOINE UNIVERSITY OF AGRICULTURE

FACULTY OF AGRICULTURE

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

FOOD SCIENCE AND TECHNOLOGY MEETING

AGENDA

1.    FAMILIARIZATION AND EXPERIENCE SHARING.

2.    CHALLENGES IN OUR DEPARTMENT.

3.    B.Sc. FST TO BE OFFERD FOUR YEARS.

4.    GENERAL CONCERNS FACING FOOD SCIENTISTS AND TECHNOLOGISTS IN TANZANIA.

LEADERS:

CHAIRMAN         MHEMA Oraph

SECRETARY       MINJA Eliaika

FAMILIARIZATION AND EXPERIENCE SHARING

All members attended the meeting introduced themselves by mentioning their names, year of study and experiences were shared among each other.

CHALLENGES IN OUR DEPARTMENT

·       When the semester starts, Instructors impediment to resume classes as the results students tends to have a big load.

·       Poor utilization of the study break, some assignments and practical’s are placed on the study break thus lowers efficiency of preparation that eventually contribute for poor performance. Due to improper utilization of the study break, the meeting requested time management to be observed and maintained.

·       Inadequate laboratory facilities which a result into failure of performing practical’s in some courses, this leads the students to be incompetent in a respective course.

Members of the meeting suggest that the University should look for any other alternative to make sure that each course with practical should be done, so as to enable students to be proficient in particular course.

In case of practical that offered in University of Dar-Es-Salaam, members argue that, “Why should not be available in our University?

”

·       Members of the meeting suggested that, for those Engineering practical’s offered at University of Dar-Es-Salaam should be done at the middle of the semester , because students  spends study break time in writing and submission of reports instead of preparing themselves for the University Examinations?

·       Members of the meeting ask for reasons “Why the B.Sc of Food Science and Technology shortened for three years instead of four years as previous?”

Pursuing B.Sc. FST for 3 years proved to be not successful; it tortures students and runs the degree program as a crush programme. Some of the important courses contents are omitted and things to be studded in one semester become covered just in a period of two/one weeks. Engineering courses and other potential courses are not well covered in these 3 years. Members insisted the importance of B.Sc. Food Science and Technology to be offered for four years so as to have sufficient practical time, knowledge, experience and to be competent.

Apart from that; they suggest that the content`s of core courses and credit hours should be increased.

·       Members suggest that first years students should have field practical trainings. Experience shown by first year students that have performed field trainings on their own costs for two years consecutively. Proved capable. Food Microbiology, Food Analysis, Introduction to Food Science, Food physical chemistry and Food biochemistry are among the Important course that are enough to perform field practical’s.

·       Time for field practical is very short (35 days), we suggest that time for field practical’s should be at least (8 weeks), this is because students do not get enough time to learn and get experience in a period of 35 days. Moreover members argue why in field practical sheet some of the centers not located.

GENERAL CONCERNS FACING FOOD SCIENTISTS AND TECHNOLOGIST IN TANZANIA.

·       Members of the meeting discussed about general problems and challenges facing Food Scientist and Technologists in Tanzania. They discovered that there are some humiliation, oppression and miss handling of Food Scientist and technologist in the country.

·       It was discovered that there is association known as Tanzania Association of Food Scientist and Technologist (TAFST) which is dormant, due to that members of the meeting appointed seven members to make a follow up and give feedback as early as possible on the structure and existence of it including welcoming the officials of TAFST to visit us so that student and lecturers shall have time to ask them question and get more information about the association.

Finally we would like to request feedback from the office pertaining all matters raised concerning the department and the University in general as well as advices for strengthening the association of food scientists and technologists in Tanzania for the benefits of food scientists and technologists.

TAARIFA YA KAMATI.

CHUO KIKUU CHA KILIMO CHA SOKOINE

KITIVO CHA KILIMO

IDARA YA SAYANSI YA CHAKULA NA TEKNOLOJIA

TAARIFA YA TUME TEULE YA WANAFUNZI WA SHAHADA YA SAYANSI YA CHAKULA NA TEKNOLOJIA JUU YA UWEPO NA UTENDAJI KAZI WA TAFOST NCHINI

IMEANDALIWA TAREHE 1O MAY, 2011.

IFUATAYO NI TAARIFA YA KIKAO KATI YA WAJUMBE WANAFUNZI KUTOKA CHUO KIKUU CHA KILIMO CHA SOKOINE SHAHADA YA SAYANSI YA CHAKULA NA TEKNOLOJIA NA VIONGOZI WA TAFOST.

UTANGULIZI.

Kikao kilianza mnamo saa tano asubuhi, kikiwa kime hudhuriwa na wajumbe Tisa  na kufunguliwa na mwenyekiti wa TAFOST, Kiki fuatiwa na utambulisho  wa wajumbe  kama ifuatavyo:-

MWENYEKITI WA TAFOST                                             MR. G.  CHIPONGO.

KATIBU WA TAFOST                                                         DR. R. WIGENGE.

MJUMBE WA KAMATI KUU YA   TAFOST                    DR. M.KIMANYA.

MWENYE KITI WA WAJUMBE                                         ESTON YESAYA.

KATIBU WA WAJUMBE                                                     KIGAVA    ANYOMBYE.

MTUNZA HAZINA WA WAJUMBE                                  MUSHENGEZI PERPETUA.

MJUMBE                                                                                RUGEMALIA  KELVIN.

MJUMBE                                                                                MWINYALA JOHN.

MJUMBE                                                                                MBAJIJE BARAKA.

HISTORIA YA TAFOST. 

Wahitimu wa kwanza wa sayansi ya chakula na teknolojia wapatao 12 mnamo mwaka 1989. Walishauriwa na wahadhili Professor Maeda, Laswai na Tiisekwa kuwa waende wakaitangaze vema shahada ya sayansi ya chakula na teknolojia, nanukuu “GO AND SHOW THE WORLD THAT WE ARE EXISTING”. Ndipo wahitimu hawa wakapata wazo la kuanzisha chama kitaka cho waunganisha wafanyakazi na wanafunzi wa sayansi ya chakula na teknolojia.

Wahitimu hawa walitamani chama hicho kianzishwe chuoni Sokoine. Lakini Wahadhili waka washauri waanzishe chama hicho nje ya chuo ili kiwa nufaishe wanachama na kisionekane kuwa ni chama cha kitaaluma zaidi.

Wakiwa nje ya chuo wakaanza mchakato wa kuunda katiba ya chama hicho wakizingatia miundo ya vyama vingine Kama vile chama cha sayansi ya chakula na teknolojia cha Uingereza na chama cha sayansi ya chakula na tekinolojia cha Marekani. Katiba ilipo kamilika, walisajili chama Kwa kutumia pesa zao wenyewe mnamo mwaka 1993 na hii ilikuwa baada ya kuridhiwa na wizara tatu ambazo ni Wizara ya kilimo na chakula, Wizara ya viwanda na biashara na Wizara ya Afya. Toka kusajiliwa uongozi ulikuwa chini ya Mwenyekiti GAUDENCE CHIPONGO na Katibu RAYMOUND WIGENGE. Ambao ni viongozi mpaka sasa. Chama hiki kime endelea kuongozwa na pesa za kujitolea kutoka kwa viongozi na wajumbe na kila mwanachama alipaswa kuchangia  kiasi kisicho pungua Tsh 10,000/= na kufanikiwa kufungua akaunti katika benki ya NMB. Hakukuwa na ofisi maalumu kutokana na viongozi kubanwa na majukumu mengine ya kiserekari.

Mnamo mwaka 2005 walipata ofisi katika jengo la NSSF Ubungo maziwa. Hata hivyo ofisi hiyo haikudumu kutokana na kukosekana kwa pesa za uendeshaji hivyo ilifungwa mapema mwaka 2006 ikiwa na deni la pango la nyumba kiasi cha Tsh 600,000 na kukiacha chama bila ofisi mpaka leo. Hata hivyo wanachama waliendelea kukutana eneo la river side kwakuwa kilikuwa kituo cha kati baina Yao, wakijadili jinsi ya kukiendesha chama ambacho Kwa sasa kipo katika “LATENT STAGE” Kama mwenyekiti alivokiita.

Kwasasa chama kina wanachama wapatao 50, wanao patikana maeneo mbalimbali kama vile TBL, TFDA, BAKHRESA, PEPSI na Kwa  MKEMIA MKUU WA SERIKALI.

MAFANIKIO.

Yafuatayo ni mafanikio yaliyopatikana toka kuanzishwa kwa TAFOST.

(i)                 Kusajili chama serikarini.

(ii)               Kufungua akaunti ya chama.

(iii)             Kuongezeka idadi ya wanachama Toka 12 hadi 50.

(iv)             Chama kime saidia sayansi ya chakula na technolojia kutambulika serikarini katika wizara zifuatazo:-

Ø  Wizara ya Afya,

Ø  Wizara ya Viwanda na biashara na

Ø  Wizara ya kilimo na chakula.

(v)               Kuwa na mawasiliano na vyama vya sayansi ya chakula na tekinolojia nchini Marekani na Uingereza.

(vi)             Kuanzisha jitihada ya kuanzishwa kwa “scheme of service” ya sayansi ya chakula na tekinolojiana na kugundua kuwa wataalamu wa sayansi ya chakula na tekinolojia wanatambuliwa kama wakemia katika wizara ya afya.

(vii)           Viongozi wametumia nafasi walizo nazo, mfano katibu wa chama na wajumbe kutoka, TFDA idara ya chakula wamehimiza kila kiwanda kuwa na mtaalamu wa sayansi ya chakula na tekinolojia na hili limefanikiwa.

(viii)         Kuhimiza kazi za utaalamu wa chakula zifanywe na wataalamu wa chakula.

CHANGAMOTO.

Richa ya mafanikio yalio elezwa hapo juu. TAFOST ina kabiliana na changa moto mbalimbali kama ifuatavyo:-

(i)                  Ukosefu wa pesa Kwa ajili ya kuendesha shughuli za chama.

(ii)                Mwamko mdogo miongoni mwa wanachama.

(iii)               Mawasiliano hafifu baina ya wanachama.

(iv)               Kukosekana kwa mtu asiye na majukumu mengine ya kiofisi ili kuendesha shughuli za chama ofisini.

(v)                 Idadi ndogo ya wanachama.

(vi)                Akaunti imesitishwa kutokana na kuto tumiwa kwa mda mrefu.

(vii)           Chama kime sitishwa kutokana na kukosa pesa ya kulipa serikalini.

(viii)         Kupoteza nafasi mbalimbali mfano kutokana na kukosa pesa ya kulipia bandarini journals za sayansi ya chakula zilishindwa kuingazwa nchini.

                                MAAZIMIO.

1.      Kufufua akaunti ya chama Kwa kujichangisha pesa wanachama wanafunzi na waajiliwa.

2.      Kutolewa kwa cheti kwa wana chama wanafunzi wanao hitimu sayansi ya chakula na teknolojia.

3.  Kurekebishwa Kwa katiba ya chama kwani haiendani na wakati kwa       baadhi ya vipengele.

4.  Kuanzishwa kwa uongozi mdogo vyuoni Kama matawi ya TAFOST.

5. Chama kiwe na mfumo wa mawasiliano Kama mail address na web.

6.  Kutakuwa na kikao cha wanachama wa TAFOST mwezi wa nane, ambapo uchaguzi mkuu Utafanyika sikuhiyo.

7. Wanafunzi na wanataaluma walio ajiliwa wajadiliane kilamtu achangie kiasi gani na mwisho wa michango iwe ni mwezi wa sita, ili kusaidia kufufua chama serikalini na mwanzo wa mfuko kwa chama.

HITIMISHO.

Ndugu wajumbe kwa kuzingatia uhalisia wa chama, kuna umuhimu mkubwa wakuunganisha jitihada za sisi kama wanafunzi na wanachama wote wa TAFOST kufufua na kuimarisha chama ili kiweze kutetea maslahi yetu kama wanachama wa talaamu wa sayansi ya chakula na technolojia kitaifa.

Kwa niaba ya kamati teule, napenda kutoa shukrani za dhati kwa uongozi wa TAFOST kwa ushirikino mkubwa walio uonesha kwa kamati. Shukrani za pekee ziufikie Ungozi wetu chini ya Mwenyekiti Oraph Mhema na katibu Minja Eliaka pamoja na jopo lao kwa ushirikiano walio uonesha kwa kamati hii teule, wakati wote tulipo hitaji msaada wao. Mwisho kabisa shukrani zetu ziwafikie viongozi wote wa madarasa na wanafunzi kwa ujumla wao kwa ushirikiano wenu mkubwa na kamati hii na ni matarajio ya kamati kuwa ushirikiano huu utadumishwa kwa manufaa  yetu sote.

AHSANTENI KWA KUSIKILIZA.

INFORMATION

 The TANZANIA ASSOCIATION OF FOOD SCIENTIST AND TECHNOLOGIST (TAFOST) is glad to announce that from 20th May, 2011 we have made an access to airline.  We have created an account from blogger.com for publicising our information that can be retrieved through http://tafostsua.blogspot.com. The following justifications have contributed much for establishment of this account.

• To allow all people within and outside the university to retrieve current issues run by TAFOST as early as possible
• The pre-mechanism for re-connecting with aluminars in developing the Association
• To reduce wastage of time in distributing information.
• Recruiting advices from other stakeholders that may come across with our programmes.
• To allow online discussions on various issues relating to food science and technology for the benefits of the association and members too.
• To provide the reading materials relating to food science and technology for the members to access.





SPECIAL THANKS TO THE HEAD OF DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY FOR HIS EXCELLENCE CONTRIBUTION FOR STRENTHENING THE ASSOCIATION