Dr. Peter George Bille

• PhD (Dairy/Food Science and Technology), University of Pretoria, South Africa, 2010.

• MSc, (Master in Dairy/Food Science and Technology) at Queen’s University of Belfast UK., 1985.

• Certificate in Teaching Methodology. Royal Veterinary University of Copenhagen, Denmark, 1982.

• BSc (Hon)(Dairy/Food Science & Technology), California State University of California, USA., 1975

• Diploma (Credit) Dairy Technology at Egerton University in Kenya, 1968.

Senior Lecturer

Neudamm Campus, P/Bag 13301, Windhoek, Namibia.
Food Science Building Room No: 003

+264 61 206 3241/3890,
Cell: 081 2899752
+264 61 206 3013

pbille@unam.na

Dr. Bille is a Tanzanian with a Namibian permanent resident status. He has been teaching at the University of Namibia for the last 14 years and has over 15 years of industrial experience in the dairy/food science and technology sector in Tanzania and Kenya. He has been involved in teaching of Dairy/Food Science and Technology courses for the past 25 years. Dr. Bille is a senior lecturer at the Department of Food Science and Technology at the University of Namibia. He is currently a local co-supervisor for a Ph.D Namibian student studying at the Wageningen University in the Netherlands. He has been involved in research, assessments and evaluation of student’s projects and published a number of papers from the projects.  He has been a project team leader for several research studies conducted in Namibia and outside of the country under FAO and Ministerial funding including training on value addition of traditional food products (milk, fruits and vegetable) in Namibia. He established a Namibian National Dairy Training Centre at Ogongo and a dairy plant at Neudamm Campus. Currently he is a reviewer of the African Journal of Food, Agriculture, Nutrition and Development (AJFAND)

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• Dairy Science and Technology (FSC 3422)
• Plant Equipment and Management (FSP 3402)
• Food Packaging, Storage & Distribution (FSF 3401)
• Fruits and Vegetable Technology (FSC 3401)
• Quality management Systems (FSC 3442)

Value addition and Technology for traditional products:
Improving the quality and acceptability of Omashikwa & Omaere, traditional fermented milks.
Improving the quality of Omaze Uozongombe (Ghee) for marketability.
Value addition of veld fruits by converting them into juices and jams.
Training of local consumers into the above programmes.

Articles:

Bille, P.G., W.M.A  Mullan and W.E Espie (1992). MSc Dissertation: Observations in the Effectiveness of Selective Agar Media for Enumeration of Leoconostocs from Cheese and Starter Cultures. Irish J. Food Technol, 9 78-83.  

Bille, P.G., W.M.A. Mullan, and W.E Espie (1995).Evaluation of Media for the Isolation of Leuconostocs from Fermented Dairy Products. Milchwissenschaft, 47(10) 640-657.

Bille, P.G., M.N. Vovor, J. Goreseb and E.L. Keya (2000). Evaluating the feasibility of adding value to goat’s milk by producing yoghurt using low cost technology method for rural Namibia. J. Food Technol. in Africa, 5(4), 139-144.

Bille, P.G., K. Ozuuko and T.N. Ngwira (2000).Sensory evaluation of traditional fermented buttermilk in Namibia for marketing, income generation and nutrition. J. Food Technol. in Africa, 7(2), 52-54.

Bille, P.G., A. Ahamed, V. Othiambo and E.L. Keya. (2001).The suitability of locally produced milk for human consumption: Investigation into quantity, composition and quality profile of milk at Njoro, Kenya. J. Food Technol. in Africa, 6(2) 41-43.

Bille, P.G. and E.L Keya (2001). A comparison of the physical properties of Vat-Heat Treated and Dry Skim Milk Powder Fortified Set Yoghurt. J. Food Technol. in Africa, 7(1) 21-23.

Bille, P.G., P. Hiwilepo, and E.L. Keya (2001). Examining the need for the use of Calcium Chloride in the processing of Gouda Cheese made from pasteurized milk. J. Food Technol. in Africa, 6(2) 44-47.

Bille, P.G., Ozuuko, A.T.R. and Ngwira, T. (2002). Sensory properties of traditionally fermented buttermilk (Omashikwa) processed in Namibia. The J. of Food Tech. in Africa, 7(2), 52-54. 

Bille, P.G. and M.J. Kandjou (2003). Chemical and sensory quality of Omaze Uozongombe (Ghee) made by rural Herero  communal farmers in Namibia. J. Food Technol. in Africa , 8(1), 17-27.

Bille, P.G. and Shemkai, R.H. (2006).Process development, nutrition and sensory characteristics of spiced-smoked and sun-dried Dagaa (Rastrineobola argentea) from Lake Victoria, Tanzania. African J. of Food Agriculture, Nutrition and Development, 6(2), 1-12.

Bille, P.G. and J.R.N. Taylor (2007).Technology and properties of traditional fermented buttermilk (Omashikwa) processed with plant roots (Boscia albitrunca-Omunkunzi) by small-holder communal farmers in northern Namibia. International Journal of Food Science & Technology. 43 (5), 620-624.

Bille, P.G. M.S. Taapopi and T.N. Ngwira (2008). Effects of two commercial meat tenderizers on different cuts of goat’s meat. J. Food Technol. in Africa, 8(4), 417-426.

Bille, P.G., B.R. !Haradoeb and N. Shigwedha (2009).Chemical and Microbiological quality of raw milk produced at Neudamm dairy farm.  J. Food Technol. in Africa, 9(7), 1511-1523.

Consultancy:
Training of local milk producers, field officers and technicians from the Ministry of Agriculture on the quality of milk and its value addition to dairy products such as yoghurt, fresh milk, cheeses and fermented milk products. from northern Namibia.

Establishment of a Dairy Training Center at Ogongo Campus of the University of Namibia, both funded by FAO/Ministry of Agriculture during the period 2006, before the takeover.

Preparation of promotion criteria and agenda for UNAM laboratory technician’s as a one of the nominated committee members for the exercise (2008).