Dairy, Food Science and Technology

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Student Research

These are mostly MSc projects among others

  • Salome C. Muigei (Y2): Title: Production and pre-biotic properties of exopolysaccharides in Kenyan fermented milks (mursik)
  • Peter M. Mutui (Y2). Title: Comparison of milk fatty acid composition, processability and Mozzarella cheese acceptability from Toggenburg and their crosses in Kenya
  • Linnet W. Mwangi (Y2). Title: Handling practices and microbilogical safety of traditional pastoral fermented camel milk product (Suusa) in rural and urban markets
  • Stephen W. Kisembe (Y2). Title: Assessing biochemical, chemical hazards and nutritional quality of traditionally processed camel meat (Nyirinyiri) along the value chain
  • Pauline S.K. Madete (Y2). Title: Evaluating effective communication of food safety and quality standards in informal market outlets of indigenous camel milk and meat products
  • Davis M. Murithi (Y1). Title: Determination of polycyclic aromatic hydrocarbon's marker Benzo (A) pyrine in Jaggery

     

    Student Research

    1. Salome C. Muigei (Y2): Title: Production and pre-biotic properties of exopolysaccharides in Kenyan fermented milks (mursik)
    2. Peter M. Mutui (Y2). Title: Comparison of milk fatty acid composition, processability and Mozzarella cheese acceptability from Toggenburg and their crosses in Kenya
    3. Linnet W. Mwangi (Y2). Title: Handling practices and microbilogical safety of traditional pastoral fermented camel milk product (Suusa) in rural and urban markets
    4. Stephen W. Kisembe (Y2). Title: Assessing biochemical, chemical hazards and nutritional quality of traditionally processed camel meat (Nyirinyiri) along the value chain
    5. Pauline S.K. Madete (Y2). Title: Evaluating effective communication of food safety and quality standards in informal market outlets of indigenous camel milk and meat products
    6. Davis M. Murithi (Y1). Title: Determination of polycyclic aromatic hydrocarbon's marker Benzo (A) pyrine in Jaggery

    Peninah M. Njiraine Ngoda, PhD

    Peninah M. N. Ngoda, PhD
    Lecturer
    Faculty of Agriculture,
    Department of Dairy and Food Science Technology
    Egerton University
    P. O. Box 536, 20115 Egerton, Kenya
    Mobile: +254-701 254 778
    Email: penjingoda@yahoo.co.uk or pngoda01@qub.ac.uk

     
    FIELD OF SPECIALIZATION
     

    Food product development
    Evaluation of endocrine disruptive potential and risk assessment of phytoestrogens in Foods

     
    EDUCATION
     

    2012

    Ph.D.

    Queens University Belfast, UK

    2006

    MSc. Food Science

    Egerton University, Kenya

    1998

    BSc. Food Science and Technology

    Egerton University, Kenya

    1990

    Diploma Food Science and Technology

    Egerton University, Kenya

     
    WORK EXPERIENCE
     

    Mar. 2013 - present

    Lecturer , Dairy and Food Science Department, Egerton University

    Sept. 2007 – Mar. 2013

    Assistant Lecturer, Dairy and Food Science Department, Egerton University

    Sept.1990 - Sept. 2007

    Demonstrator, Dairy and Food Science Department, Egerton University

     
    KEY RESEARCH PROJECTS
    1. Formulation and evaluation of sweet potato cultivars/wheat composite bread
     

    2. Risk assessment and evaluation of androgenic and estrogenic endocrine disruptive effect of phytoestrogens in Kenyan based weaning flour blends

     
    RECENT SELECTED PUBLICATIONS
     

    1.

    MSc. Thesis (2006)

    2.

    PhD. Thesis (2012)

    3.

    Some potential publications from latest research work with editors

     
    RESEARCH INTERESTS
     

    Food related chemical analysis and product development
    Evaluation of endocrine disruptive potential/effects of phytochemicals using reporter gene assays
    Risk assessment of phytochemicals or contaminants by using hygiene based margin of safety (HBMOS)

    Mission

    The department is committed to developing and disseminating scientific knowledge, and providing highly qualified personnel capable of tackling the challenges in production, research and extension, and who can contribute to sustainable agro-industrial development of Kenya with emphasis on food and milk processing. To prospective student, the brochure gives brief but pertinent information on academic programmes offered by the Department of Dairy and Food Science and Technology.

    Dairy and Food Science and Technology Staff List

    1. Prof. Symon M. Mahungu - Professor, Food Chemistry
    2. Prof. Abdul K. Faraj - Associate Professor, Cereals Technology
    3. Prof. Joseph W. Matofari - Associate Professor,  Food Microbiology
    4. Dr. Patrick S. Muliro - Senior Lecturer, Quality Assurance
    5. Dr. Peninah M. N. Ngoda - Lecturer, Food Processing
    6. Dr. Christopher M. Mutungi - Lecturer, Food Engineering
    7. Dr. Mary N. Omwamba - Lecturer, Food Chemistry
    8. Dr. Lilian A. Gogo - Lecturer, Food Safety
    9. Dr. John M. Nduko - Lecturer, Food Biotechnology & Microbiology
    10. Dr. Joseph O. Anyango - Lecturer, Food Chemistry
    11. Mr. Amos N. Nzinga - Lecturer, Food Engineering
    12. Mrs. Marion G. K. Anakalo - Lecturer, Food Processing
    13. Mr. Peter W. Muriithi - Asst. Lecturer, Food Processing
    14. Mr. Benard B. Dundah - Asst. Lecturer, Food Processing
    15. Mr. Benard Oloo - Asst. Lecturer, Food Quality & Safety
    16. Mr. Benard M. Kimatu - Senior. Technologist
    17. Ms. Salome Muigei - Senior. Technologist
    18. Ms. Rebbeca M.Ndugire - Senior. Technologist
    19. Ms. Bernedette N. Misiko - Technologist
    20. Mr. Patrick K. Ndirangu - Technologist
    21. Ms. Rachel W. Njunge - Technologist
    22. Mr. Vitalis K. Kutto - Technologist
    23. Mr. Nixon Kebeya - Technologist
    24. Mr. Simon Kibet Kibitok - Technologist
    25. Mr. Japheth K. Mutungi - Plant attendant
    26. Mr. Jesse. N. Gichuki - Plant attendant
    27. Mr. Boaz M. Avedi - Plant attendant
    28. Mr. Jonathan K. Mutungi - Plant attendant
    29. Mr. Samuel N. Okeyo - Boiler operator
    30. Ms. Audrey C. Motellin - Accountant
    31. Ms. Eva M. Ngunjiri - Secretary
    32. Ms. Priscilla M. Mulu - Cleaner /Messenger
    33. Mr. Barnabas Keter - Cleaner /Messenger

     

    Doctor of Philosophy in Food Science

    RationaleThe Doctor of Philosophy (PhD) programme in the Department of Dairy and Food Science and Technology is designed after taking cognizance of the fact that scientific research is a prerequisite for sustainable economic development and that the impact of research on the society is of importance. Therefore, the education and training of PhD candidates is for scientific advancement and excellence while building human resource for innovative scientific research, critical analysis and contributions to future solutions to issues of concern in the food industry.The rapid changes in the food industry from production to processing and consumer demands, poses dynamic challenges that require innovative solutions. Egerton University as a premier centre for excellence in knowledge creation and dissemination especially in Agricultural Sciences has to respond to these challenges. The PhD (Food Science) programme is geared towards developing a highly knowledgeable, skilled and inspired professional in generating innovations and applications of principles and cutting edge technologies in the food industry especially in the area of specialization. The areas of specialization will include but not limited to food engineering, food biotechnology & food microbiology, dairy technology, food chemistry & human nutrition, and food processing and preservation.Programme ObjectivesThe candidates successfully completing all the requirements of the doctoral degree of Egerton University are mentored to be skilled professionals with the capacity to provide innovative and quality leadership in areas such as teaching and training, research, formulation of development strategies, or advisory and consultancy services both in the private and public food industry sectors.Admission RequirementsThe common regulations for the Doctorate degree as specified in the statutes of Egerton University shall be applicable.The course shall be open to holders of an MSc degree with thesis and with at least B grade or equivalent pass in the relevant subjects from Egerton University or any other University recognized by the Egerton University Senate.Course Structure and DurationThe Doctorate programme shall be completed through research, thesis and successful oral examination and sometimes postgraduate courses may be recommended to strengthen the candidate in the specialization field.Candidates may register for full-time or part-time doctorate programme. Full-time programme shall run for a minimum of 36 consecutive months and a period not exceeding 60 consecutive months, unless with prior approved deferment. Part-time programme shall run for a period not exceeding 84 consecutive months, unless with prior approved deferment. Each candidate shall be required to pursue an original research under the supervision of Egerton University academic staff and any other person(s) recommended by the Faculty of Agriculture and approved by the Senate.Examination RegulationsAll examination for this programme shall be conducted in accordance with the examination regulation as stipulated in the Egerton University Statute XXIX.Grading SystemThe grading of examination for this programme shall be conducted in accordance with Egerton University Statute XXIX.Graduation RequirementTo graduate, a student shall be required to take and pass ALL scheduled courses within the stipulated period.Degree ClassificationThe Doctor of Philosophy degree in Dryland Agriculture and Resource Management is not classified.

    Dairy and Food Science and Technology

    The Dairy and Food Science and Technology department was started in 1963 through the effort of four organizations.
    The Freedom from Hunger Campaign committees of Guildford and Humbeledon villages in England provided the funding, the UNICEF identified, purchased and provided the equipment, the FAO provided the personnel, and the Kenya Government provided the land on which the institute was built.
    The Dairy Institute was established to train Dairy Technologists for all English speaking countries of Africa. Kenya was selected to host the institute because she had the most developed dairy industry in Africa outside South Africa. We have trained students from Ghana, Kenya, Nigeria, Tanzania, Uganda, Zambia, Zimbabwe, Malawi, Ethiopia, Eritrea, Botswana, Lesotho, South Africa and Namibia.
    The Food Science and Technology Programme started in 1978, thanks to sponsorship by Danida. The quality of our training remains the best in the region as judged by our record.
    We have revitalized the Dairy Pilot Plant with new equipments and have acquired ISO 22000:2005 certification. The Food Pilot plant is to be revitalized by 2011/2012 academic year. The two pilot plants will be in full operational state for students to work in.
    The University through the department has reviewed its curriculum and will continue doing so together with stakeholders in order to ensure that it is sensitive to the labour market.
     

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