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Symon M. Mahungu, PhD

Prof. Symon M. Mahungu, PhD

Professor of Food Chemistry

Department of Dairy and Food Science and Technology

Faculty of Agriculture

P.O. Box 536-20115

Egerton, Kenya.

Tel: +254-(0)51-2213799

Mobile: +254-(0)720 961031

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

 

EDUCATION

 

Year

Degree

Institution

1994

PhD Food Science

University of Illinois at Urbana-Champaign, IL, USA

1988

MSc (Chemistry)

Kenyatta University, Nairobi, Kenya

1985

Bachelor of Education (Chemistry/Math)

University of Nairobi, Kenya

1980

Kenya Advanced Cert of Education (A Level)

Nakuru High School, Nakuru

1978

Kenya Certificate of Education (O Level)

Nakuru High School, Nakuru

1974

Certificate of Primary Education

Muhito Primary School, Nyeri

 

PROFESSIONAL QUALIFICATIONS

 

Dates/Year

Title of Certificate/ Title of Training

Institution Awarding

1999 July/August

Soybean Processing Technologies and Product Development for Human Consumption

National Soybean Research Laboratory, University of Illinois, IL, USA

2006 – Two Weeks (March-April)

Postharvest and value chain addition technologies for fruits and vegetables

Univeristy of Hannover, Hannover, Germany – (Summer School on Fruits and Vegetables Processing Chains)

2009 – Two Weeks (March)

Postharvest Technologies for cereals

Univeristy of Goettigen, Goettigen, Germany – (Summer School on “Postharvest Technologies – High Tec For Food Security & Safety”)

2013 – One Week (July-August)

Organizational Governance and Leadership Training

ACT! Kenya (NGO)

 

FIELD OF SPECIALIZATION

 

Food Chemistry (Edible Fats and Oils Processing and Analysis; Impact of Fats and Oils onHuman Nutrition, Food Safety, Acceptability and Shelf-Life; Extrusion Processing of Human Foods and Pet Foods; Use of Analytical Techniques: Gas Chromatography & Static Headspace; High Performance Liquid Chromatography; Supercritical Fluid Extraction/Chromatography)

 

WORK EXPERIENCE

 

December 2002- Present

Professor of Food Chemistry, Department of Dairy and Food Science and Technology, Faculty of Agriculture, Egerton University

October 1998 – Dec 2002

Associate Professor of Food Chemistry, Department of Dairy and Food Science and Technology, Faculty of Agriculture, Egerton University

October 1998 – April 2004

Chairman of Department, Department of Dairy and Food Science and Technology, Faculty of Agriculture, Egerton University

February 1995 – October 1998

Senior Lecturer, Department of Chemistry, Faculty of Science, Egerton University

July 1995 – September 1998

Chairman of Department, Department of Chemistry, Faculty of Science, Egerton University

July 1989 – February 1995

Lecturer, Department of Chemistry, Faculty of Science, Egerton University.

March 1988 – June 1989

Assistant Lecturer, Department of Chemistry, Faculty of Science, Egerton University

 

KEY RESEARCH PROJECTS (2006-Present)

 

Project period

Research Topic

Setember 2012 –Dec2014

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

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 (2010-2011)

 

RECENT SELECTED PUBLICATIONS (2000-Present)

 

PEER REVIEWED JOURNAL PUBLICATIONS

1

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.

2

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).

3

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.

4

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.

5

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.

6

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, 115:8-14.

7

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.

8

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.

9

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. 4:321-326.

10

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.

12

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.

13

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.

14

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.

BOOK CHAPTERS

1

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.

2

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.

3

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.

4

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

5

William E. Artz, Symon M. Mahungu and Steve L. Hansen. Reduced and zero calorie lipids in food. In: Modifying Lipids for Use in Food. Frank D. Gunstone (Ed), Woodhead Publishing Ltd and CRC Press LLC., Cambridge, England, 2006, 444-461.

6

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.

7

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.

8

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.

 

MEMBERSHIP TO PROFESSIONAL / SCIENTIFIC ASSOCIATIONS

 

1

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

2

Kenya Chemical Society (KCS), Nairobi, Kenya

3

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

4

Gum Arabic and Resins Association (GARA) of Kenya where am a BOARD Member