Food Chemistry
Introduction

This is an area that imparts knowledge to undergraduate and  postgraduates students and individual researchers. The students are able to put theory into practice by participating in practical’s that have been prepared and organized to fit into the curriculum of the department. The students carry out chemical and nutritional analysis of foods –proximate composition, vitamins and micronutrients. The section receives food samples for analysis from members of staff, postgraduate students from the industry and individual clients. This section participated in proficiency testing of wheat flour organized by East African Community. Areas mainly covered by the section are:

  • Food Chemistry
  • Food analysis 
  • Dairy Chemistry
  • Fats and oils

 

Head of Section

Prof. J. K. Imungi

PhD(Cornell University), MSc Swiss Federal Institute of Technology-Zurich, BSc(UoN), Certificate of Education (UoN)

 

Areas of specialization: Food Chemistry

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Staff (Teaching and Non-Teaching)

Dr. John Wangoh

PhD (Swiss Federal Institute of Technology-Zurich), MSc (UoN), BSc (UoN) 

 

Areas of specialization: Food Chemistry. Currently working as Senior Lecturer at the Department.

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Dr. George Ooko Abong'

PhD (UoN), MSc (UoN), BSc (UoN)

 

Areas of specialization: Food Chemistry and microbiology. Currently a lecturer at the department. 

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Dr. Kunyanga Catherine Nkirote

PhD (UoN), MSc (UoN), BSc (UoN)

 

Areas of specialization: Food Science and Technology. Currently a lecturer at the department.

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Mr. Jeremiah N. M’thika

Diploma (Kenya Polytechnic)

 

Chief Technologist. He has also attendee short courses related to Food Analysis and Management.

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Mrs. Rosemary Kamau

Higher Diploma (Kenya Polytechnic)

 

Senior Technologist

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Mr. Ouma James

B.A. (UON)

Diploma (Egerton University) 

 

Technologist.

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Ms. Catherine Ngunju

Diploma (Kenya Polytechnic)

 

Technologist.

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Projects
  1. Production of Omega-3 Rich fatty acids oil from Nile Perch processing wastes – NCST
  2. Evaluation of the physical chemical properties and eating quality of pigeon pea lines grown in Eastern Kenya
  3. Nixtermilization of maize to improve safety and increase processing and Nutritional quality(Recently approved for funding by Mexican government)  
  4. Rabbit Value chain in Kenya – NSCT
  5. Fish project
  6. Beef value chain in KAPAP project
   
Degree Offered
  1. Bsc. Food Science and Technology - View Details
  2. BSc. Food Nutrition and Dietetics - View Details
  3. Msc. Food Science and Technology - View Details
  4. Msc. Food Safety and Quality - View Details
  5. Postgraduate Diploma in Food Safety and Quality - View Details
  6. PHD in Food Science and Technology - View Details

 

Career Opportunities
  1. Lecture in academic institutions
  2. NGO’s as Research Officers
  3. Food Processing Industries as supervisors
  4. United nations I Food and Agriculture and World Health Organizations as officers
  5. Research Institution as researchers