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Lilian Gogo, Ph.D

Dr. Lilian Gogo, Ph.D

Lecturer, Department of Dairy and Food Technology

Faculty of Agriculture

P.O. Box 536-20115

Egerton, Kenya.

Mobile: +254 722 575196

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

 

EDUCATION

 

Year

Degree

Institution

2012

PhD Food Science (Food Safety)

Egerton University, Kenya

2004

MSc Food Science

Egerton University, Kenya

1996

BSc Dairy and Food Technology

Egerton University, Kenya

1990

Kenya Certificate of Secondary Education

Kisumu Girls High School, Nyanza

1986

Kenya Certificate of Primary Education

Segere Primary School, Nyanza

 

PROFESSIONAL QUALIFICATIONS

 

Dates/Year

Title of Certificate

Institution Awarding

April 2013

Training on Curriculum Development and Review, Development of short Courses.

Kenya Methodist University

March 2012

Capacity Building Course on Developing and Publishing of Open and Distance Teaching and Learning Materials.

Kenya Methodist University

August 2009

ISO 9001: 2008 QMS Lead Auditors Course

Kenya Bureau of Standards

April 2008

Food Quality Management System – ISO 22000, ISO 9000.

Kenya Bureau of Standards

Sept 2007

Food Safety Management Systems- HACCP, GMP, GRP.

Kenya Bureau of Standards

March 2007

Internal Quality Auditors Course.

Kenya Bureau of Standards

 

FIELD OF SPECIALIZATION

 

Food Science: Food Safety and Hygiene (Nitrosamine and other carcinogens formation in processed meats and meat products); Food Quality Assurance; Dairy Technology; Non Dairy Foods Processing Technology; Dairy and Food Entrepreneurship.

 

WORK EXPERIENCE

 

June 2013- Present

Lecturer, Dairy and Food Technology Department, Egerton University

Jan 2012–June 2013

Assistant Lecturer, Dept. of Human Nutrition and Dietetics; Kenya Methodist University

April 2007 – June 2013

Part Time Lecturer, DAFTECH. Department, Egerton University

June 1999 – Sept 2002

Assistant Factory Manager, Kenya Cooperative Creameries; KCC

April 1997- May 1999

Senior Production Supervisor, Kenya Cooperative Creameries; KCC.

 

PUBLICATIONS

 

1

Gogo, L. A., Shitandi, A. A and Lokuruka, M. N. (2012) Capillary gas chromatography analysis of chemical changes during fermentation of cabbage juice. International Journal of Research in Chemistry and Environment 2: 139 – 143.

2

Gogo, L. A., Shitandi, A. A. and Lokuruka, M. N. (2012) Effect of egg white utilization on the physico-chemical and sensory properties of protein rich yoghurt; International Journal of Food Studies 1: 52 – 60.

3

Gogo, L. A., Shitandi, A. A. Lokuruka, M. N. and Sang, W. (2010) Antimicrobial effect of juice extract from fermented cabbage against select food-borne bacterial pathogens. Journal of Applied Sciences Research 6: 1807-1813.