Food Safety and Quality
History

The food safety and quality programmes were initiated in 2007 by Peter Lamuka, Lecturer in Food Microbiology and safety in collaboration with United Nation Industrial Development Organization (UNIDO), Kenya. The postgraduate and certificate curricula in Food Safety and Quality were developed in collaboration with various stakeholders and focuses on both the theoretical, practical and preventive aspects of food safety and quality throughout the food chain from primary production to consumption. The development programmes were based on one of the findings of a needs assessment by the National Inter-Ministerial Food Safety Coordination Committee that reported that limitations in the human resource capacity is a major constraint in management of food safety across the various organizations mandated to carry out food safety management in Kenya. These postgraduate and certificate curricula were approved by the senate in 2010.The first five (5) postgraduate students for MSc. in Food Safety and Quality were admitted October 2010 and graduated in 2012. 

 

Preamble
Food safety and quality has become an issue of high priority nationally and internationally due to globalization of the food market and access to safe food being incorporated as a human right in the Bill of Rights of many governments’ constitution. Food Safety is central to public health, poverty reduction and sustainable development of most governments. 
 
Developing countries face tremendous challenges in ensuring adequate supply of safe and quality foods for their domestic and international markets. Very little attention has been paid to prevention of foodborne hazards and diseases along the food value chains. In this realization, the World Health Organization (WHO) urged member States to integrate food safety in their public health and nutrition functions and to provide adequate resources to establish and strengthen food safety programmes. Priority interventions included, among others, includes formulation and implementation of food safety policies, regulations and capacity building.  Training, among others, is the most potentially useful and cost-effective intervention for improving the safety and quality of foods.  There is a growing recognition that food safety is an emerging profession in the food production, processing and marketing chain.
 
 
Head of Section

Mr. Peter O. Lamuka

MSc (Alabama A&M University), BSc (UoN)

 

Areas of specialization: Foos safety and quality. He has vast research experience in value addition and food safety along food value chains, i.e., fruits and vegetables, dairy, meat, cassava, and cereal grain

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Staff (Teaching and Non-Teaching)
 
Prof. Wambui Kogi-Makau
 
PhD (University of London), MSc (UoN), BSc (UoN)
 
 
 
Areas of specialization: Nutrition. She has wide experience in teaching, research and social development including monitoring and evaluation (M&E).
 
 
 

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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Prof. E. G. Karuri

PhD(NCFT), MSc(ETH), BSc(UoN)

 

Areas of specialization: Unit operations in Food Processing, Food Engineering Systems and Measurement and Control Engineering.

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Prof. Samuel Arimi

PhD (University of Reading, U.K), Postgraduate course (University of Oslo, Norway), MSc (UoN), BSc (UoN)

 

Areas of specialization: Public Health pharmacology and Toxicology. He is a member of the Kenya Academy of Sciences, Fulbright Scholars alumni, Kenya Veterinary Association and Kenya Veterinary Board.

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Prof. Charles Gachuiri

PhD (University of California, Davis), MSc (UoN), BSc (UoN)

 

Areas of specialization: Animal Production.  Currently he is a lecturer and is involved in several collaborative research activities key among them the National Feed resource mapping and database development, development and promotion of home made ration formulation for optimal dairy cattle production in high potential areas.

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Prof. Mbogoh S. Gichovi

PhD (University of Alberta, Canada), MSc (UoN), BSc (UoN)

 

Areas of specialization: Agricultural Economics. He has also published extensively on research and policy issues related to his field of training. He has consulted widely for both public and private sector.  

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Dr. Muchemi Gerald Mwangi

PhD (University of Liverpool, U.K.), MSc (University of Guelph, Canada), BSc (UoN)

 

Areas of specialization: Public Health pharmacology and Toxicology. 

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Dr. Mugivane Fred Inuani

PhD (UoN), PHD Course Work (Mississippi States University, USA), MSc (Tennessee State University, USA), BSc (Kentucky State University, USA)

 

Areas of specialization: Agricultural Economics. He has participated in many collaborative research activities specifically on dairy farming, rural marketing, gender and rural livehoods, agriforestry, smallholder maize farmers and small and medium rural enterprises.

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Dr. Onyango Cecilia Moraa

PhD (Wageningen University, The Netherlands), MSc (UoN), BSc (UoN)

 

Areas of specialization: Plant Science and Crop Protection. She involved in several capacity building trainings and offers consultancies to several agencies in her area of expertise.

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Dr. Muiru William Maina

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

 

Areas of specialization: Plant Science & Crop Protection. 

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Dr. Richard N. Onwonga

PhD (University of Natural Resources and Applied Life Sciences (BOKU), Vienna), MSc (Egerton University), BSc (Egerton University)

 

Areas of specialization: Land Resource Management & Agricultural Technology. His current research interest is on application of agroecological intensification approaches to enhance agricultural productivity under varied environments and modeling the impact of climate change on agricultural production. 

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Dr. Catherine Kunyanga
 
PhD (UoN), MSc (UoN), BSc (UoN)
 
 
Areas of specialization: Food Engineering and Nutrition. She is involved in research on nutritional analysis and profiling tropical foods (fruits and vegetables, cereals and legumes); Extraction, purification and quantification of bioactive compounds in foods; Determination and evaluation of functional properties such as antioxidant and antidiabetic activities of bioactive compounds in foods; Evaluation of bioavailability and metabolism of polyphenol compounds in foods; Postharvest handling; and Food safety.
 

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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Degree Programs
  1. MSc. in Food Safety and Quality - View Details
  2. Postgraduate Diploma in Food Safety and Quality - View Details
  3. Certificate in Food Safety and Quality - View Details
These programmes are intended to produce graduates capable of handling current and emerging issues in food safety and quality at production, food processing, public health and regulatory level. It also prepares the graduate for further training and research in aspects of food safety and quality. The objectives of these programmes are to: 
  1. Provide knowledge and skills that will enable graduates to identify and solve problems related to enhancement of food safety and quality.
  2. Provide practical skills to enable the graduates develop, implement and management food safety systems.
  3. Develop human resources who will facilitate production of safe foods and enhance domestic and international market access. 
 
Career Opportunities
Graduate of these programmes have vast career opportunities in the food production and marketing organizations, food processing industries, government food regulation and control departments, international, regional and national organizations involved in food security and safety, and public health.   
 
 
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