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Benard O. Odhiambo M.Sc.

Oloo Benard Odhiambo

Assistant Lecturer of Food Science and Technology

Dairy and Food Science and Technology Department

Faculty of Agriculture

P.O. Box 536-20115

Egerton, Kenya.

Mobile: +254 725 817 520

Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

EDUCATION

 

Year

Degree

Institution

2014

PhD. Candidate Department of Dairy and Food Science and Technology

Egerton University Kenya

2013

M.Sc. Food Science and Technology

Egerton University Kenya

2007

B.Sc. Food Science and Technology

Egerton University Kenya

2000

Kenya certificate of Secondary Education

Kuoyo Kochia Secondary School.

1996

Certificate of Primary Education

Uwi Primary. School, Homa-Bay

 

PROFESSIONAL QUALIFICATIONS

 

Dates/Year

Title of training

Institution Awarding

Nov 2013

Value chain research on neglected and underutilized species of plants.

IFS and Bioversity International

Mar 2012

Capacity enhancement in research publication

Egerton University

May 2011

Developing and publishing digital content

E-learning

Feb 2011

Pedagogy and learning in the universities

Futuristic Limited

Nov 2009

Development and writing of fundable proposal.

Egerton University

Jan 2009

Internal auditor: Hazard Analysis and Critical Control Points (HACCP) and food safety.

Bureau Veritas International

Aug 2008

Internal auditor: British Retail Consortium (BRC) standards.

Bureau Veritas International

May 2007

Participatory rural appraisal data collection and analysis tools.

Egerton University.

 

FIELD OF SPECIALIZATION

 

Food Science and Technology, Food Quality and safety,

 

WORK EXPERIENCE

 

May 2014 - Present

Assistant Lecturer, Department of Dairy and Food Science and Technology, Egerton University.

Apr 2009- Nov 2013

Part time Lecturer Food Science and Technology at Jomo Kenyatta University of agriculture and Technology, Eldoret Polytechnic & Egerton University

June 2010 – Dec 2010

Production Manager, Sparta Foods (K) Ltd, Nairobi

Sept 2008-2010

Quality Assurance Manager, Njoro Canning (K) Ltd. Nakuru,

Aug 2007-Aug 2008

Production supervisor, Njoro Canning (K) Ltd, Nakuru,

 

RECENT SELECTED PUBLICATIONS

 

1

Oloo Benard O., Shitandi. A., Mahungu S. Malinga J. B, Ogata, B. R. (2013). Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content of Orange Fleshed sweet potato. International Journal of Food Studies, 3: 13-33.

2

Oloo Benard O., Shitandi. A., Mahungu S. Malinga J. B. (2013). Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato, Journal of Food and Nutrition Sciences, 1: 1-5.

3

Oloo Benard O., Shitandi. A., Mahungu S. Malinga J. B. (2013). Sensory profiling of orange fleshed sweet potato upon fermentation with Lactobacillus plantarum:- ISBN 978-3-944331-17-1 (Book Chapter).

 

CONFERENCE PRESENTATIONS

 

1

Oloo Benard O., Ochola. O. Sylvans, Ngunjiri Sam, Sigei K. Geoffrey, Kibe, M. Antony, Nkurumwa Agness. (2014). Harnessing the value of banana as a strategic commodity for increased competitive advantage in selected counties in Kenya. IFAH conference, 2 - 7th July 2014, Eldoret Polytechnic, Eldoret, Kenya

2

Oloo Benard O., Shitandi, A., Mahungu, S. Malinga, J. B. (2013). Sensory profiling of orange fleshed sweet potato upon fermentation with Lactobacillus plantarum: Trends and Opportunities in the Production, Processing and Consumption of Staple Food Crops in Kenya. 25-26th April 2013, Intercontinental Hotel, Nairobi, Kenya.

3

Oloo Benard O., Shitandi. A., Mahungu S. Malinga J. B. (2013). Effects of Lactic acid fermentation on β-carotene content of Orange Fleshed sweet potato at the conference: Trends and Opportunities in the Production, Processing and Consumption of Staple Food Crops in Kenya. 25-26th April 2013, Intercontinental Hotel, Nairobi, Kenya.

 

MEMBERSHIP TO PROFESSIONAL / SCIENTIFIC ASSOCIATIONS

 

Membership Category

Organization

Member

Kenya Institute of Food Science and Technology

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