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Mary Omwamba, Ph.D

Written by Chris Mutungi on .

Dr. Mary Omwamba, Ph.D

Lecturer

Department of Dairy and Food Science Technology

Faculty of Agriculture

P.O. Box 536-20115

Egerton, Kenya.

Mobile: +254 71 1633247

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

EDUCATION

Year

Degree

Institution

2010

PhD Food Science

Nanjing Agricultural University, China

2005

MSc Food Science and Technology

Egerton university, Kenya

1996

BSc. Dairy Science and Technology

Egerton university, Kenya

1989

Kenya Certificate of Secondary Education

Nakuru Day Secondary School, Nakuru

PROFESSIONAL QUALIFICATIONS

Dates/Year

Title of Certificate

Institution Awarding

May 2013-April 2014

Post-doctoral research fellowship

Vaal University of Technology, South Africa

04-06 Sept 2013

The possibilities with soy

Centre of Sustainable Livelihoods, Vaal University of Technology, South Africa

03-18 June 2010

Soybean processing

Cochran Fellowship program, Washington DC, USA

06-11 June 2010

Processing and marketing of soybean for the meat industry

University of Illinois, Urbana Champaign, USA

22 – 24 Nov 2006

Food safety management systems

Kenya Bureau of Standards

Jan 23 – 13 Feb 2001

Food management

Hebrews University of Jerusalem, Israel

09 – 13 Sept 1996

Laboratory testing

Kenya Bureau of Standards

FIELD OF SPECIALIZATION

Food chemistry, Food Analysis, Product Development, Food Processing, Functional foods in promoting human health.

WORK EXPERIENCE

March 2010- Present

Lecturer, Dept. of Dairy and Food Science and Technology

2006 – Feb 2010

Assistant Lecturer, Dept. of Dairy and Food Science and Technology

1996-2005

Senior Technician, Dept. of Dairy and Food Science and Technology

1996-1996

Quality Control Manager, Meru Central Farmers Cooperative Society

1995-1996

Quality Control Supervisor, Tuzo dairies

KEY RESEARCH PROJECTS

Project period

Research Topic

September 2010- August 2011

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 (Collaborating researcher)

RECENT SELECTED PUBLICATIONS

1

Omwamba, M and Mahungu, SM (2014).Development of a protein rich ready-to-eat extruded snack from a composite blend of rice, sorghum and soybean. Food and Nutrition Sciences. (Accepted – In Press). Vol. 5 No. 14

2

Omwamba, M., Mahungu, SM and Faraj, AK. (2014). Effect of texturized soy protein on quality characteristics of beef samosas. International Journal of Food Studies. Vol 3 No. 1, pp 74-81.

3

Omwamba, M., Li, F., Sun, G and Hu, Q. (2013) Antioxidant effect of roasted barley grain extract towards oxidative stress in vitro and in vivo. Food and Nutrition Sciences. Vol. 4 No. 8A pp 139-146

4

Omwamba, MN., Artz WE and Mahungu SM. Oxidation products and metabolic processes in “Frying of Foods – Oxidation, Nutrient and Non Nutrient Antioxidants, Biologically Active Compounds, and High Temperature”. 2nd Edition. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA, 2011, pp 23-47

5

Omwamba M and Qiuhui H. (2010). Antioxidant activity in barley (Hordeum vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology. Journal of Food Science. Vol. 75 pp 66-73.

6

Omwamba, M and Qiuhui, H. (2009).Antioxidant capacity and antioxidative compounds in barley (Hordeum vulgare L) grain optimized using response surface methodology in hot air roasting. European Food Research and Technology. Vol. 229 pp 907-914.

7

Omwamba, M., Nanua JN and Shalo PL. (2007). Utilization of orange-fleshed sweet potato flour in development of a suitable flour blend for complementary infant food. Egerton Journal of Science and Technology. 7 No.1, pp 1-13

MEMBERSHIP TO PROFESSIONAL / SCIENTIFIC ASSOCIATIONS

Membership Category

Organization

Member

Institute of Food Technologists (IFT) Chicago, Illinois, USA

Member

South African Association of Food Technologists (SAAFoST), South Africa

 

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