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Prof. Symon Maina Mahungu

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PROFESSOR
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Job Category
Teaching
Division / Faculty
Faculty of Agriculture
Directorate / Dept
Dairy & Food Science & Technology
Section
Njoro
Address
P.O. Box 536 - 20115 Egerton
ACADEMIC QUALIFICATIONS

Ph.D. (Food Science) (1994) – University of Illinois at Urbana-Champaign, USA

M.Sc.(Chemistry) (1988) – Kenyatta University, Nairobi, Kenya

Bachelor of Education (1985) – University of Nairobi, Nairobi – Kenya.

FIELDS OF SPECIALIZATION

Food Chemistry

WORK EXPERIENCE

21. Chairman – FOOD ADDITIVES TECHNICAL COMMITTEE, NATIONAL CODEX/FOOD INDUSTRY STANDARDS COMMITTEE (April 2018 - 2021) KENYA BUREAU OF STANDARDS.

20. Consultant for Q-Point [The Netherlands] in training staff at Instituto Superior Politecnico de Manica [ISPM] & Instituto Superior Politecnico de Gaza [ISPG], Mozambique, on Food Processing and Food Safety [2014-2017].

19. Peer Reviewer – Commission for University Education, CUE (November 2015 – Present).

18. External Examiner, Department of Food Science, University of Nairobi (December 2015 – Present). 

17. Chairman – FOOD ADDITIVES TECHNICAL COMMITTEE, NATIONAL CODEX/FOOD INDUSTRY STANDARDS COMMITTEE (August 2012- 2015) KENYA BUREAU OF STANDARDS.

16. Chairman – Board of Governors, Nakuru Girls’ High School, Nakuru Municipality, Nakuru County (August 2013 – May 2022).

15. Ag. Chairman – Board of Governors, Nakuru Boys’ High School, Nakuru Municipality, Nakuru County (August 2013 – August 2015) and Substantive Chairman (April 2021- May 2022).

14. Chairman – Faculty of Agriculture Professorial Short listing Committee (2006-present).

(13). Chairman - Dairy and Food Science and Technology Department, Egerton University Njoro-Kenya (October 1998 - April 2004).

(12). Chairman - Chemistry Department, Egerton University, Njoro-KENYA (July 1995 – September 1998).

(11). Team Leader-Plan Kenya, Eastern Program Area “Consultancy in Diagnostic Capacity Assessment. (DCA).

(10). Team-Leader – Plan Kenya, Eastern Program Area. “Capacity Building” 2002.

(9). Committee Member - NATIONAL CODEX/FOOD INDUSTRY STANDARDS COMMITTEE (2002-2005) KENYA BUREAU OF STANDARDS.

(8). Committee Member –1997 Best Lipid Oxidation Paper Award Selection Committee, American Oil Chemists’ Society, Champaign, Illinois, USA, 1998.

(7). External Examiner-Chemistry Department, Moi University, Eldoret-KENYA (1996-2000).

(6). External Examiner Graduate Theses. Chemistry Department, Kenyatta University and Chemistry Department, Nairobi-KENYA.

(5). Member-Board of Governors, Nakuru High School, Nakuru-Kenya (1999 – 2022). Been Chairman Board of the NGHS (2013 – 2022) and NBHS (2021 – 2022).

(4). Chairman, Egerton University Vice Chancellor’s committee on Food Production (Dec. 2000 – March, 2001).

(3). Chairman-Egerton University Vice-Chancellor’s committee on Diploma Admissions at Egerton University (March, 2001 – September, 2001).

(2). Chairman-Egerton University Committee on Institute of Quality Assurance (IQA) establishment (2005).

(1). Reviewer – Journal of Agriculture, Science and Technology (JAST) Jomo Kenyatta University of Science and Technology, JUJA, Kenya (since 2002).

RESEARCH INTERESTS
  1.   Nutritional integrity of foods especially fruits and vegetables after value addition processing
  2.   Isolation, separation, and identification of fats, oils and other related food components and their stability on heating
  3.  Effects of natural antioxidants (such as tea extract Antioxidants) and synthetic antioxidants on foods containing lipids and modified cellulose-based food stabilizers
  4.   Isoflavones stability in extruded foods and impact on human health
  5. Effects of extrusion on bulk density of pet foods.
  6. Accelerated shelf-life testing wheat flour-based doughs.
  7. Meat preservation by organic acids and sun drying, and deep fat frying
  8. Functional foods and their relevance to developing countries
  9. Food rights and food security
  10. Gum Arabic from Acacia Senegal variety kerensis chemistry and utilization in foods – Beef Extension; Cheese stretching improvement; Low sugar Jams; Wheat banana composite flour breads;

Research Techniques Expertise

  1. Use of Mass Spectrometry in Molecular Structure Elucidation/Characterization
  2. Use of Infrared Spectrophotometry in Molecular Structure Elucidation and /or Characterization
  3. Use of Capillary Gas Chromatography & Static Headspace (CGC-SHS) Techniques in Separation, Detection and Characterization of Volatiles
  4. Use of High Performance Liquid Chromatography (HPLC, GPC or HPSEC) in Analysis of Hydrocolloids such as gum Arabic and bioactive compounds such as Isoflavones from legume based foods
  5. Use of Supercritical Fluid Extraction (SFE) and Supercritical Fluid Chromatography (SFC) in lipid analysis
  6. Use of Twin Screw Extruders in human and pet food cooking and product development
LIST OF PUBLICATIONS

47. Mary W. Muroki1*, Lydiah M. Waswa2, Robert Fungo3,4, Andrew Kabwama5 and Symon M. Mahungu1 .(2023). Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi. Front. Sustain. Food Syst., 31 March 2023. Sec. Nutrition and Sustainable Diets. Volume 7 – 2023. https://doi.org/10.3389/fsufs.2023.1062978

46. Francis G. Irungu, Chrysantus M. Tanga, Francis G. Ndiritu, Simon G. Mathenge, Fredrick G. Kiruki, Symon M. Mahungu. (2022). Enhancement of potato (Solanum tuberosum L) postharvest quality by use of magnetic fields – A case of shangi potato variety. Applied Food Research 2 (2022) 100191. https://doi.org/10.1016/j.afres.2022.100191.

45. Francis Gichuho Irungu, Francis G. Ndiritu, Christopher M. Mutungi, Simon G. Mathenge & Symon M. Mahungu |. (2022). Static and varied magnetic fields effects on shrinkage and sprouting characteristics of stored potatoes. Cogent Food and Agriculture.

https://doi.org/10.1080/23311932.2022.2079207

44. Francis Gichuho Irungu1,2 | Chrysantus Mbi Tanga3 | Francis Gichuki Ndiritu4 | Lucy Mwaura5 | Mukani Moyo5 | Symon Maina Mahungu2. (2022). Use of magnetic fields reduces α-chaconine, α-solanine, and total glycoalkaloids in stored potatoes (Solanum tuberosum L.). Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16941.        

43. Nobert Wanjala Wafula, Mary Omwamba, and Symon M. Mahungu. (2021). Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice (Oryza sativa), sorghum [Sorghum bicolor), and bamboo (Yushania alpina) shoots. Journal of Food Processing and Preservation, 45(1):   https://doi.org/10.1111/jfpp.15063.   

42. Wafula Nobert Wanjala*, Omwamba Mary, M. Mahungu Symon. (2020). Influence of Feed Rate, Moisture and Mixture Composition from Composites Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpina) Shoots on Physical Properties of Extruded Flour and Mass Transfer. Food and Nutrition Sciences, 11:807-823. https://www.scirp.org/journal/fns

41. Wafula Nobert Wanjala*, Omwamba Mary, Mahungu Symon .(2020). Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend

Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpina) Shoots. Food and Nutrition Sciences, 11:789-806.

https://www.scirp.org/journal/fns

40. Edward Muita Mugo, Symon M. Mahungu, Ben N. Chikamai, and Johnson K. Mwove. (2020). Evaluation of Gum Arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a Stabilizer in Low-fat Yoghurt. International Journal of Food Studies, 9:SI110–SI124.

39.  Ruth I. Kavaya, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu. (2019). Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences, 10:1334-1343.

https://doi.org/10.4236/fns.2019.1011096.

38. Eugenia W. Gakuru, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu. (2019). Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from Acacia senegal var. kerensis.  Food and Nutrition Sciences, 10: 1277-1286. https://doi.org/10.4236/fns.2019.1011092

37.  Peter Alphonce Obuong Alaru, Alfred Anakalo Shitandi, Symon M. Mahungu. (2019). Effect of Handling Practices of Liquid Brewer’s Yeast on Microbial Growth During Storage and Risk Unit Suitability as Feed Supplement in Smallholder Dairy Farms.

36. Peter Alphonce Obuong Alaru, Alfred Anakalo Shitandi, Symon M. Mahungu,  John Muasya Kilumba Muia. (2019). Physicochemical Quality of Milk from Dairy Cows Supplemented with Liquid Brewer’s Yeast in Smallholder Dairy Farms. Journal of Animal and Veterinary Sciences, 6(2):18-23.

35. Dovel Branquinho Ernesto, Mary Omwamba, Abdul Faraj, Symon Mahungu. (2018). Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique. Food and Nutrition Sciences, 9: 556-571. [DOI: 10.4236/fns. 2018.95042].

34. Onesmus Maina Wanjau, Symon M. Mahungu, Josphat Clement Matasyoh. (2018). Antioxidant Activity of Methoxylated Flavonoids in Oils in Deep Frying Processes. Food and Nutrition Sciences, 9:1273-1284.

33. Dovel Branquinho Ernesto, Mary Omwamba, Abdul Faraj, Symon Mahungu. (2017). Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits. Food and Nutrition Sciences, 8:908-931. [DOI: 10.4236/fns.2017.810066].

32. Samuel N. Kiiru, Symon M. Mahungu and Mary Omwamba. (2018). Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis. African Journal of Food Science.

31. Johnson K. Mwove, Symon M. Mahungu, Lilian A. Gogo, Ben N. Chikamai, Mary N. Omwamba. (2017).  Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis. Food Science and Nutrition, 8:1- 9. DOI: 10.1002/fsn3.576 [ Food Sci Nutr. 2017;00:1–9. https://doi.org/10.1002/fsn3.576]

30. Johnson K. Mwove, Symon M. Mahungu, Lilian A. Gogo, Ben N. Chikamai, Mary N. Omwamba. (2017). Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum Arabic. International Journal of Food Studies, 6:24-33.

29. Johnson K. Mwove, Lilian A. Gogo, Ben N. Chikamai, Mary N. Omwamba, Symon M. Mahungu. (2016). Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences, 2016,7:977- 988.

28. Virate J. Kiprop, Amy W. Girard, Lilian A. Gogo, Mary N. Omwamba, Symon M. Mahungu. (2016). Determination of the Fatty Acid Profile of Breast Milk from Nursing Mothers in Bungoma County, Kenya. Food and Nutrition Sciences, 2016,7:661-670.

27. Lilian Gesare Soibe, Anakalo Shitandi, Symon Mahungu, Chikamai Ben and Lameck Agasa. (2015). Effect of the Gum Arabic on the Physical-Chemical and Baking Properties of the Wheat-Plantain Composite Flour. Journal of Food Research Technology 3:98-105.

26. James A. Obar, Alfred A. Shitandi, Symon M. Mahungu and Agasa O Lameck. (2015). The Abundance of Lactic Acid Bacteria in the Gastrointestinal Tract of Lake Victoria Nile Perch. Food Science and Quality Mangement 42:50-55.

25. Benard M. Kimatu, Abdul K. Faraj and Symon M. Mahungu. (2015). Effect of incorporatingalum in cane juice clarificationefficiency and sucrose losses. International Journal of Food Studies 4:61-77 (doi:10.7455/ijfs/4.1.2015.a5).

24. Omwamba Mary, Mahungu Symon M. (2014). Development of a Protein-Rich Ready-to-Eat Extruded Snack fom a Composite Blend of Rice, Sorghum and Soybean Flour. Food and Nutrition Sciences 5, 1309-1317. (dx.doi.org/10.4236/fns.2014.514142).

23. Omwamba Mary, Mahungu Symon M., and Faraj Abdul K. (2014). Effect of texturized soy protein on quality characteristics of beef samosa. International Journal of Food Studies 3:74-81 (doi: 10.7455/ijfs/3.1.2014.a7).

22. Benard O. Oloo, Shitandi Anakalo, Mahungu Symon, Maling’a Joyce Barasa and Ogata B. Rose. (2014). Effects of lactic acid fermentation on the retention of β-Carotene content in orange fleshed sweet potato. International Journal of Food Studies 3:13-33 (doi: 10.7455/ijfs/3.1.2014.a2).

21.  Benard O. Oloo, Shitandi Anakalo, Mahungu Symon, Maling’a Joyce Barasa. (2013). Effects of lactic acid fermentation on sensory profile of orange fleshed sweet potato. Journal of Food Nutrition Sciences 1:1-5 (doi: 10.11648/j.jfns.20130101.11).

20.  Daniel R. Muchiri, Symon M. Mahungu, and Simon N. Gituanja. (2012).  Studies on Mango (Mangifera indica, L.) Kernel Fat of Some Kenyan Varieties in Meru. Journal of the American Oil Chemists’ Society. DOI 10.1007/s 11746-012-2054-6 (published online: 03 April 2012).

19.  Lilian A.Gogo, Kennedy O Gogo, Peter L. Shalo,and  Symon M. Mahungu. (2012).  Effect of Egg White Utilization on the Physico-chemical and Sensory Attributes of Protein-rich Yoghurt. International Journal of Food Studies 1:52-60. (DOI 10.7455/ijfs/ 1.1.2012. a6).

18.  Mapesa, O.J., Nadine Waldschmitt, Ingrid Schmoeller, Carolin Blume, Thomas Hofmann, Symon Mahungu, Thomas Clavel and Dirk Haller (2011).  Catechols in caffeic acid phenethyl ester are essential for inhibition of TNF-mediated IP-10 expression through NF-ҡB-dependent but HO-1- and ҏ38-independent mechanisms in mouse intestinal epithelial cells. Molecular Nutrition and Food Research 55:1-12. (DOI 10.1002/mnfr.201100105).

17.  Mapesa, O.J., Mbugua, S.K., Mahungu, S.M. (2010).  Sensory Evaluation of Dried Beef Strips Treated With Acetic Acid or Brine and Monosodium Glutamate. Journal of Food Processing and Preservation 34:272-286.

16.  Ngure, F.M., Wanyoko, J.K., Mahungu, S.M., Shitandi, A.A. (2009).  Catechins Depletion Patterns in Relation to Theaflavin and Thearubigins Formation in Tea.  Journal of Food Chemistry, 115(1):8-14.

15.  Aila, H., Shitandi, A.A., Mahungu, S.M., Sharma, H.K. (2009).  Determination of the Depletion of Furazolidone residues in Chicken Tissues on Oral Ingestion Using a Bacillus stearothermophillus test.  Journal of Food Control 20:543-547.

14.  Kiplamai F.K., Shalo P.L., Mahungu S.M., Tuitoek P.J. (2009).  Effect of fermentation on protein digestability of soybean and sweet potato blends by Aspergillus Oryzae and Lactobacillus Plantarum. African Journal of Applied Sciences, 1:44-49.

13.  Anakalo Kihumbu G., Shitandi, A.A., Mahungu, S.M., Khare, K.B., Harish Kumar Sharma (2008).  Nutritional Composition of Pleurotus sajor-caju Grown on Water Hyacinth, Wheat Straw and Corncob Substrates.  Research Journal of Agriculture and Biological Sciences. 4(4):321-326.

12.  Shitandi, A., Oketch, A., Mahungu, S.M. Evaluation of Bacillus Stearothermophilus tube test as a screening tool for anticocidial residues in poultry. J. Vet. Sci. 2006, 7(2):177-180.

11.  Singletary, K.W.; Faller. J.F., Li, J.Y.; Mahungu, S.M. (2000)  Effect of extrusion on isoflavones content and antiproliferative bioactivity of corn/soy mixture. Journal of Agricultural & Food Chemistry 2000, 48, 3566-3571.

10.  Mahungu, S.M.; Drozdek, K.A.; Artz, W.E.; Faller. J.F. (2000). Residence time distribution and barrel fill in pet food twin-screw extrusion cooking. Cereal Chemistry, 77,220-222.

9.  Mahungu, S.M.; Hansen, S.L.; Artz W.E. (1999) Identification and quantitation of volatile compounds in two heated model compounds, trilinolein and linoleic acid esterified propoxylated glycerol. Journal of Agricultural & Food Chemisty, 47, 690-694.

8.  Mahungu, S.M.; Diaz-Mercado, S; Li, J; Schewenk, M.; Singletary, K.W.; Faller, J.F. (1999) Stability of isoflavones during extrusion processing of corn/soy mixture. Journal of Agricultural & Food Chemistry, 47,279-284.

7.  Mahungu, S.M., Artz, W.E. (1999) Direct on-column supercritical fluid extraction capillary gas chromatography/infrared spectroscopy-mass spectrometry.  Journal of Kenya Chemical Society, 1, 39-42.

6.  Muriithi, N; Mbuvi, H.A.; Mahungu, S.M. (1999). The Reaction of the Molybdenum Halocarbonyl Complexes, Mo(CO)4X2, with Alkylamines.  Part 1.  Preparation of Amine-Substituted Carbonyl Complexes of Molybdenum and Aminium Salts of the type.  HX (X=CI, Br) from a reaction of the Halocarbonyls with the Amines. Journal of Kenya Chemical Society, 1, 33-38.

5.  Mahungu, S.M; Hansen, S.L., Artz, W.E. (1998)   Volatile compounds in heated oleic acid-esterified Propoxylated glycerol.  Journal of American Oil Chemists’ Society, 75 (6) 683-690.

4.  Mahungu, S.M; Hansen, S.L., Artz, W.E (1994) Quantitation of volatile compounds in heated trilinolein by static headspace-capillary gas chromatography/infrared spectroscopy-mass spectrometry- Journal of American Oil Chemists’ Society.  71, 1169-1171.

3.  Mahungu, S.M; Hansen, S.L., Artz, W.E (1994) Quantitation of volatile compounds in heated triolein by static headspace-capillary gas chromatography/infrared spectroscopy-mass spectrometry.  Journal of American Oil Chemists’ Society. 71, 453-455.

2.  Mahungu, S.M.; Musselman, J; Artz, W.E. (1993) SGE Incorporated report of cryofocussing data of the BPX70 cynopropyl column. SGE incorporated Column Performance Archives.

1. Mahungu, S.M.; Muriithi, N. (1993) The reactions of dihalotetacarbonylmolybdenum (II) Mo(CO)4X2 (x=Cl,Br) with alky amines.  Journal of Kenya Chemical Society, 139-143.

G. PUBLICATIONS – REVIEW PAPERS & BOOK CHAPTERS

9. Abrehet F. Gebremeskel, Peninah N. Ngoda, Elizabeth W. Kamau-Mbuthia and Symon M. Mahungu. (2019). Prevalence and controlling mechanisms of mycotoxin.   Cogent Food & Agriculture, 5:1-14.

8. Job O. Mapesa and Symon M. Mahungu. Chemistry and industrial use of acetic acid. In: Acetic Acid:Chemical Properties, Production and Applications. Angelo Basile, PhD (Ed). Nova Science Publishers Inc. New York, USA, 2013, 1-18.

7.  Anakalo A. Shitandi, Francis Muigai Ngure and Symon M. Mahungu. Tea Processing and its Impact on Catechins, Theaflavin and Thearubigin.  In: TEA IN HEALTH AND DISEASE PREVENTION. Victor R. Preedy (Ed), Academic Press, Elsevier Inc., London, UK, 2013, 193-205.

6.  Mary N. Omwamba, William E. Artz and Symon M. Mahungu. Oxidation products and Metabolic processes.  In: Frying of Foods 2nd Edition. Boskou, D., Elmadfa. I (Eds), CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA, 2011,23-47.

5. Mahungu, S.M. and Inge Meyland. CASSIA GUM: Chemical and Technical Assessment (CTA) – FAO/WHO Report, Rome, Italy, 2010.

4.  Mahungu, S.M., Hansen, S.L.; Artz, W.E. Fat substitutes and replacers. In: Food Additives 2nd Edition. Branen, A.L.; Davidson, P.M.; Salminen, S.; Thorngate III, J.H. (Eds), Marcel Dekker, Inc., New York, U.S.A. 2002, 311-337.

3. Mahungu, S.M.; Artz, W.E. Emulsifiers, In: Food Additives 2nd Edition. Branen, A.L.; Davidson P.M.; Sallminen, S.; Thorngate III, J.H. (Eds), Marcel Dekker, Inc., New York, U.S.A. 2002, 707-755.

2. Artz, W.E., M.R. Myers, S.L. Hansen, K.C. Soheili, I.M. Arjona and S.M. Mahungu. “Lipid Oxidation and Fat Substitutes” In “Ciencia de Alimentios, Avancose perspectives. Vol II.” (Food Science, Advances Vol. II), Editors: A.Z. Mercadante; F.O. Bobbio; P.A. Bobbio; J.L. Pereira, and G.M. Pastore. Publishers – Faculdade de Engenharia de Alimentos – UNICAMP, Campinas, Brazil, 2001, 150-159.

1. Mahungu, S.M; Artz, W.E; Perkins, E.G. Oxidation products and Metabolic processes.  In: Frying of Foods. Boskou, D., Elmadfa. I (Eds), Technomic Publishing Company. INC., Lancaster, Pennyslvania, USA, 1999,25-45.

CONFERENCES & INVITED PRESENTATIONS

13. Mary N. Omwamba and Symon M. Mahungu. Conference on Soy Possibilities: Market Trends. Centre of Sustainable Livelihoods (CSL), Vaal University of Technology, Vanderbijlark, South Africa (27th – 31st July 2015. Presented a paper titled “Market Trends of Soy Foods – A Case Mitigating Against Food Insecurity & Malnutrition In Sub-Sahara Africa.”

12. The 3rd Dialogue of Innovative Higher Education Strategies (DIES): “Quality Assurance Through Curriculum Design – A Case Study of Higher Education Management in East Africa. Nairobi, Kenya, 9th-11th October 2003. Organized by: The Inter-University Council of East Africa (IUCEA), Jomo Kenyatta University of Agriculture and Technology, German Academic Exchange Service (DAAD) and Association of Universities and Other Higher Education Institutions in Germany (HRK) in cooperation with InWEnt and GTZ, Germany.

11. The Kenya Chemical Society 4th International Conference on Chemistry, Industry and Research. Egerton University, Njoro, KENYA. 19th – 23rd August, 2002. Presented two papers (1. Supercritical chromatography analysis of cheese. (2. NMR analysis of Nonvolatile components produced during heating of linoleic acid esterified propoxylated glycerol, a fat substitute model compound and trilinoleoylglycerol).

10. Workshop on Institutionalizing Democracy in Kenya: Prospects and Challenges. Limuru Conference Centre, Kenya, 23rd-24th May, 2002. Organized by Kenya 6 public Universities in Conjunction with German Academic Exchange Service (DAAD). Presented a paper “Economic Empowerment: Milk Hawking – Egerton University Experience”.

9. Workshop on Poverty alleviation efforts organized by Africa Institute for Capacity Development (AICAD) at Utalii Hotel, Nairobi, Kenya 14th – 15th May, 2001. Presented a paper “EXPERIENCES IN MILK PROCESSING AT EGERTON UNIVERSITY – SUCCESSES AND LIMITATIONS AT EGERTON UNIVERSITY AND NEIGHBOURING COMMUNITIES”.

8. Rumwe Farmers Society Stakeholders Planning Workshop. Organized by Ministry of Agriculture and Rural Development in Conjunction with Deutsche Gesellschaft fur Technischue Zusammenarbeit (GTZ) Gmbh. 14th – 15th December, 2000 at Njoro, Kenya.

7. Business Dynamism Seminar 2000 organized by Tetra Pak Ltd at Whitesands Hotel , Mombasa, Kenya 31st August – 2nd September, 2000.

6. Value Adding in the Dairy Industry Seminar organized by PROMACO LTD (Kenya) and Chr. HANSEN (Denmark) 18th November, 1999 at Mayfair Inn, Nairobi, Kenya.

5. World Soybean Research Conference IV, Chicago, Illinois, USA, 1998. The 89th American Oil Chemists’ Society meeting and Expo., Chicago, Illinois, USA, 1998.

4. The 85th American Oil Chemists’ Society meeting and Expo., Atlanta Georgia, USA. 1994.

3. The Static Headspace Sampling Seminar, Hewlett-Packard Company, Naperville, Illinois – USA, 1993.

2. The 20th International Society for FAT Research World Congress and 83rd American Oil Chemists’ Society Annual Meeting and Expo, Toronto, Ontario – CANADA, 1992.

1. Midwest American Oil chemists’ Society Meeting, Champaign, Illinois, USA. 1992.

HONORS, PRIZE AND AWARDS

Foreign Funded Research Projects

The following research projects have been funded externally by the indicated institutions:

1. US$ 11,602. Texturized Soy Proteins (TSP) Incorporation in Meals served at the Egerton University Students Cafeteria. Funded by the National Soy Research Laboratory (NSRL), University of Illinois at Urbana-Champaign, USA (2010-2011).

2. US$ 30,532. Analysis of vitamin A, beta-carotene and fat in breast - Mama SASHA: Sweet Potato Action for Security and Health in Africa – The International Potato Center (CIP) – Bill and Melinda Gates Foundation (2012-2014).

Foreign Funds Requested for Projects

1. RFP: 2015 - FUNDING INSTITUTION: BILL & MELINDA GATES FOUNDATION & DFID

PROJECT TITLE: Agriculture-Nutrition Impact: Enhancing Women’s Agriculture Based Incomes and Mitigation of Child Malnutrition Using Locally Extruded Foods [USD. 645,000.00].

PRINCIPAL INVESTIGATOR: Prof. Symon M. Mahungu, Ph.D.

2. RFP: SOL 110932 – PEARL 2014. FUNDING INSTITUTION: BILL & MELINDA GATES FOUNDATION.

PROJECT TITLE: Development of Food Products Using Readily Available Crop Species by Extrusion Technology. [USD. 495,000.00].

PRINCIPAL INVESTIGATOR: Prof. Symon M. Mahungu, Ph.D.

POSTGRADUATE SUPERVISION
MASTERS LEVEL :

On-going Research Projects

The following are some of the projects that are on-going at Egerton University for both PhD and Master of Science students:

  1. Value addition of gum arabic from Acacia senegal var. kerensis (general project with sub-projects that are on-going) – Utilization in Beef extension; Production of low sugar jam s and marmalades.
  2. GC-Analysis of the fatty acid profile of breast milk from mothers consuming orange fleshed sweet potatoes (OFSPs) – MSc Project.
  3. Analysis of the optical rotation and the refractive index of methylated gum Arabic from Acacia senegal var. kerensis – MS Project .
  4. Evaluation of the quality characteristics of wheat-plantain composite flour bread containing gum Arabic from Acacia senegal var. kerensis.
  5. Assessment of the impact of beet root crude betalin extract in hypochlorous acid induced LDL oxidation – MSc Project.
  6. Determination of polycyclic aromatic hydrocarbons’ marker benzo[alpha]pyrene in jaggery – MSc Project.
  7. Evaluation of the effect of alum in cane juice clarification on juice quality and sucrose loses – MSc Project.
PhD. LEVEL :
  1. HPLC-Quantification of Vitamin A (retinol), fat, and beta-Carotene in breast milk from nursing mothers consuming orange fleshed sweet potatoes (OFSPs) – PhD Project.
  2. Analysis of the proximate and physicochemical properties of dietary fibre in arrow roots (Maranta arundinacea) grown in various parts of Kenya – PhD Project.
OTHER SOCIETIES

1.  American Oil Chemists’ Society (AOCS), Champaign, Illinois, USA where am an Associate Editor for the Journal American Oil Chemists’ Society (JAOCS).

 2.  Gum Arabic and Resins Association (GARA) of Kenya.

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