Prof. Nelson K. Ojijo

Address:                                 P.O. BOX 62000-00200, Nairobi.
Email:                                     ojijonko@jkuat.ac.ke

 

 

 

University Education

Period Institution Achievement Subject
2002-2004 The Technion, Israel Institute of Technology Post-Doc Food Process Eng.
1997-2000 University of Tsukuba PhD Food Process Eng.
1989-1991 University of Nairobi MSc Food Technology
1984-1987 University of Nairobi BSc Food Science and Techn.

 

Responsibilities and Positions Held

Period Position Institution/Organization
Current Associate Professor JKUAT
2017-2018 Executive director Access Agriculture
2014-2016 Lead specialist; Capacity Devpt. Forum for Agricultural Research in Africa
2009-2014 Program officer; Capacity Devpt. Forum for Agricultural Research in Africa
2002-2007 Senior Lecturer JKUAT
1995-2002 Lecturer JKUAT
2008-2009 Director; Directorate of Performance Contracting and Appraisal (DiPCA) JKUAT
1991-1994 Research officer Coffee Research Foundation

 

Teaching Interests/Areas

  1. Food Process Engineering
  2. Food Packaging Technology
  3. Sensory Evaluation of Foods
  4. Physical Properties of Foods
  5. New Food Product Development
  6. Food Standards and Legislation

 

Research Areas

  1. Food texture and rheology – especially organogel, oleogel, microgel, and nanogel structuring of foods for improved functionality, safety and stability.
  2. Biofuel technology
  3. Value-added processing of African leafy vegetables and fruits
  4. Nutrition—sensitive agriculture; biofortification
  5. Structuring foods for gut health; functional foods

 

Research Project

Project Name: Design, testing and evaluation of the ‘ugalizer’ – ugali-making machine
Duration: Ongoing

Selected Research Publications

  1. Akinbamijo, Y., Annor-Frempong, I., Agumya, A. and Ojijo, N. K. O. 2018. Situating the grain legume agenda in African agricultural research for development strategies. FARA Research Report, Volume 2 (2): 16 – 31.
  2. Ojijo, N. K. O., Franzel, S., Simtowe, F., Madakadze, R., Nkwake, A. and Moleko, L. (2016). 2016. The Roles of Agricultural Research Systems, Advisory Services, Capacity Development, and Knowledge Transfer. In, Alliance for a Green Revolution in Africa (AGRA), ed, Africa Agriculture Status Report, 2016: Progress Towards Agricultural Transformation in Sub-Saharan Africa. AGRA, Nairobi, Kenya. Pages 199 – 230.
  3. Haggblade, S., Duodu, K. G., Kabasa, J. D., Minnaar, A., Ojijo, N. K. O. and Taylor, J. R. N. 2016. Emerging Early Actions to Bend the Curve in Sub-Saharan Africa’s Nutrition Transition. Food and Nutrition Bulletin 37 (2), 219-241.
  4. Mukabane, B. G., Thiongo, G., Gathitu, B., Murage, H., Ojijo, N. K. O. and Owino, W. O. 2014. Evaluating the Potential of Juice from Some Sweet Sorghum Varieties Grown in Kenya to Crystallize. Food Science and Quality Management, Vol. 30: 31 – 39.
  5. Owino, W. O., Mouti, M. E., Sila, D. N., Mwasaru, M., Thiong’o, G., Murage, H. and Ojijo, N. K. O. 2013. Physico-chemical properties and antioxidant potential of syrup prepared from ‘Madhura’ sweet sorghum (Sorghum bicolor L. Moench) cultivar grown at different locations in Kenya. Sugar Tech, 15(3):263 – 270.
  6. Ojijo, N. K. O., Jakinda, D. O., and Annor-Frempong, I. 2013. Assessment of Current Capacities and Needs for Institutional and Individual Capacity Development in Agricultural Innovation Systems: Regional Synthesis Report for Africa. FAO/Tropical Agriculture Platform. Available online at: https://bit.ly/3jeGoWc.
  7. Mibei, E. K. and Ojijo, N. K. O. 2012. Phytochemical screening and anti-microbial activity of four indigenous vegetables commonly consumed in Kenya. International Journal of Applied Biology and Pharmaceutical Technology, Vol. 3, ISSN 0976-4550.
  8. Mibei, E. K., Ojijo, N. K. O., Karanja, S. M. and Kinyua, J. K. 2011. Compositional attributes of the leaves of some indigenous African leafy vegetables commonly consumed in Kenya. Annals of Food Science & Technology, Vol. 12 (2): 146 – 154.
  9. Mibei, E. K. and Ojijo, N. K. O. 2011 Effects of processing on chemical composition of four African leafy vegetables. Electronic Journal of Environmental, Agricultural and Food Chemistry, 10 (11): 3121 – 3131.
  10. Fedha, M. S., Mwasaru, M. A., Njoroge, C. K., Ojijo, N. K. O. and Ouma, G. O. 2010. Effect of drying on selected proximate composition of fresh and processed fruits and seeds of two pumpkin species. Agriculture and Biology Journal of North America, 1(6):1299 – 1302.
  11. Ojijo, N. K. O. 2009. Technological and functional perspectives on African fermented thin porridges – A mini-review. Journal of Agriculture, Science & Technology, Vol. 11(1): 63 – 84.
  12. Ojijo, N. K. O. and Shimoni, E. 2008. Minimization of cassava paste flow properties using the ‘Farris effect’. Lebensmittel Wissenschaft und Technologie, 41: 51 – 57.
  13. Ojijo, N. K. O. and Shimoni, E. 2007. Influence of xanthan gum and tapioca starch on the retrogradation and gelation of finger millet (Eleucine coracana (L.) Gaertner) starch pastes. Journal of Texture Studies, Vol. 38: 100 – 115.
  14. Ojijo, N. K. O., Neeman, I., Eger, I. and Shimoni, E. 2004. Effects of monoglyceride content, cooling rate, and shear on the rheological properties of olive oil/monoglyceride gel networks. Journal of the Science of Food & Agriculture, Vol. 84(12): 1585 – 1593.
  15. Ojijo, N. K. O., Kesselman, E., Shuster, V., Eichler, S., Eger, S., Neeman, I., and Shimoni, E. 2004. Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage. Food Research International, Vol. 37(4): 385 – 393.
  16. Ojijo, N. K. O. and Shimoni, E. 2004. Rheological properties of fermented finger millet (Eleucine coracana) thin porridge. Carbohydrate Polymers, Vol. 56(2, 4): 235 – 242.
  17. Ojijo, N. K. O., Kimura, T., Shimizu, N. and Koaze, H. 2000. Viscoelastic components of hard-to-cook defect in soybean cotyledons subjected to accelerated storage and salt soaking. Journal of the Society of Agricultural Structures, Japan, Vol. 30(4): 61-72.
  18. Ojijo, N. K. O., Kimura, T., Shimizu, N. and Koaze, H. 2000. Characterization of textural and chemical changes in soybean cotyledons subjected to accelerated storage and salt soaking. Journal of the Society of Agricultural Structures, Japan, Vol.30 (4): 31-42.
  19. Ojijo, N. K. O., Kimura, T. and Kaoze, H. 2000. Composition, soaking and softening characteristics of some Kenyan beans (Phaseolus vulgaris L.). Food Science and Technology Research, Vol.6 (1): 12 – 18. 2000 (Japan).
  20. Karuri, E. G. and Ojijo, N. K. O. 1994. Storage studies on sweet potato roots: Experiences with KSP 20 cultivar. Acta Horticulturae (Postharvest 93), 368: 441 – 452.