Project 2: Storage and processing of legumes for convenient products of high nutritional value – Students

PhD students

Elizabeth Wafula Nakhungu

 

Elizabeth is a PhD student under LCEFoNS Project 2. The main objective of her study is to enhance understanding on the aging process in common beans. This will be achieved by determining the influence of storage and processing on the physico-chemical characteristics of common beans. She will specifically be involved in developing screening tools using near infrared spectroscopy (NIRS) for the fast identification of important quality traits in fresh and aged beans by both breeders and processors. This is in addition, to using a material science approach to identify suitable storage conditions for beans.

She holds a Bachelor of Science in Food Science and Nutrition (First Class Honors – 2010) and Master of Science in Food Science and Nutrition (2016) from Jomo Kenyatta University of Agriculture and Technology (JKUAT), Kenya. She has also undertaken a Master in Human Development and Food Security (Distinction – 2014) at Università Degli Studi, Roma Tre in Italy.

She is currently employed at JKUAT, where she works as a Tutorial Fellow in the Department of Food Science and Technology, College of Agriculture and Natural Resources (COANRE). She is also a junior editor with African Journal of food and Agriculture Development (AJFAND). She also has a keen interest in processing innovative food products from fruits and has previously worked with ICRAF (Nairobi) and other small medium enterprises in this area.

Irene Njoki Wainaina

Irene Njoki Wainaina is a PhD student in a ‘sandwich’ programme between KU Leuven University, Belgium and Jomo Kenyatta University of Agriculture and Technology (JKUAT), Kenya. She has an MSc in Food Technology from KU Leuven, Belgium and a BSc in Food Science and Technology from JKUAT, Kenya. She has extensive knowledge in the Food Science and Technology field with aspects pertaining to quality, safety and processing. Her research interests remain in the field of food quality and safety but also the postharvest handling techniques and value addition options to ensure quality, safety, accessibility and availability for overall sustainability in the society

MSc students

Ariel Buzera

Ariel Buzera is an alumnus of Jomo Kenyatta University of Agriculture and Technology who graduated with MSc in Food Science & Technology in November 2018. He is a beneficiary of the current LCEFoNS Project where he studied “Effects of Processing Methods on Physico-Chemical Properties of Bio-Fortified Common Beans (Phaseolus vulgaris L.) Grown in DR Congo”

 

Vivian Chepchirchir Kitum

Vivian is currently an MSc Student pursuing Food Science and Technology at Jomo Kenyatta University of Agriculture & Technology. She is a beneficiary of the LCEFoNS Project where she studied “Lowering Flatulence Factors in Common Bean through Fermentation”

 

 

 

Mercyline Onduso

Mercyline Onduso is currently an MSc Student pursuing Food Science and Technology at Jomo Kenyatta University of Agriculture & Technology. She is a beneficiary of the LCEFoNS Project and she is currently working on “Anti-nutrients Available in Different Varieties of Beans and the Processes which Reduce their Content and Improve the Bio-availability of Nutrients”

 

 

Alice Ritho

Alice Ritho is currently an MSc Student pursuing Food Science and Technology at Jomo Kenyatta University of Agriculture & Technology. She is a beneficiary of the LCEFoNS Project and she is currently working on “Fortification of Noodles with Improved High-iron, High-zinc beans varieties in Kenya”

 

Nancy Samoey

Nancy Samoey is currently an MSc Student pursuing Food Science and Technology at Jomo Kenyatta University of Agriculture & Technology. She is a beneficiary of the LCEFoNS Project and she is currently working on “The Post-Harvest Evaluation of Quality Attributes of Newly Developed common bean varieties’’

 

Joseph Karue

Joseph Karue is currently an MSc Student pursuing Food Science and Technology at Jomo Kenyatta University of Agriculture & Technology. He is a beneficiary of the LCEFoNS Project and he is currently working on ʻʻImpact of Storage and Subsequent Cooking on the Physicio-Chemical Properties of Common Beansʼʼ