Dr. John Nduko holds a PhD and Master of Engineering in Biotechnology specializing in industrial biotechnology from Hokkaido University, Japan and B.Sc. in Food Science and Technology (First class) from Egerton University. He is currently a Senior Lecturer of Food Biotechnology and Food Microbiology at the Department of Dairy and Food Science and Technology, Egerton University, Kenya. He has worked as a research fellow at Hokkaido University in the past and his research interests range from Microbial Biotechnology, Food Science, Genetic and Metabolic Engineering to Bioprocess Development. Dr. Nduko has developed a strong record in research focusing on DNA-based diagnostic techniques to characterize microorganisms in traditionally fermented food products. He has also research interests in food product development, food safety, circular bioeconomy and food processes development. Towards this end, he has attracted 8 research grants as a PI or collaborator and been involved in a number of consultancies. Mainly, Dr. Nduko is also involved in the designing of a new fruits and vegetable dehydration plant with the government of Kenya as a Food safety expert (Kenya defense forces). Dr. Nduko has authored 39 articles in peer-reviewed journals among them 6 book chapters and he has has presented his research work in over 30 international conferences all over the world. He has supervised 9 MSc. students to completion and is currently supervising 15 others (Including 3 PhDs). Dr. Nduko also currently serves as a Biosafety expert (Roster of Experts) for the National Biosafety Authority of Kenya–Biotechnology and Biosafety disciplines (NBA) and has been involved in the assessment of the safety of Genetically Modified DNA vaccines. At the University, Dr Nduko is serving as an Associate Dean (Faculty of Agriculture), Science, Technology and Innovation (STI) champion, and has served as Departmental Examination Officer and Faculty Management Committee member, Student Advisor, Research sub-Committee member of Egerton University, Food Safety Management Team Member, Member of the Data Management and Curation Strategy Committee, Acting Departmental Chairman on certain dates, and a member of postgraduate committee at the Faculty in the past. Dr. Nduko has also served as postgraduate thesis examiner (Internal and external) and supervised a number of undergraduate student projects some of which have been published. Moreover, Dr. Nduko has been involved in developing proposals and consultancy bids for the University.
1. 09/2021-Present. Position: Senior Lecturer, Department of Dairy and Food Science and Technology, Egerton University, Kenya
2. 01/2014–09/2021. Position: Lecturer, Department of Dairy and Food Science and Technology, Egerton University, Kenya
2. May 04–08/2004: Intern: Kenya Bureau of Standards Laboratories, Nairobi, Kenya. Worked in Food, Agriculture and Mycotoxin Laboratories.
Mercy Mwikali Katiku, Joseph Wafula Matofari, John Masani Nduko (2022). Preliminary Evaluation of Probiotic Properties and Safety Profile of Lactiplantibacillus plantarum Isolated from Spontaneously Fermented Milk, Amabere Amaruranu. Heliyon. https://doi.org/10.1016/j.heliyon.2022.e10342. 19.4
Ruth Adongo Okoth, Joseph Wafula Matofari, John Masani Nduko (2022). Effectiveness of Levilactobacillus brevis fermentation on antinutrients and protein quality of selected cassava leaf varieties. Applied Food Research, 2 (2):100134. https://doi.org/10.1016/j.afres.2022.100134.
Zemenu K. Terefe, Mary N. Omwamba, John M. Nduko. (2022). Optimization of extrusion cooking variables for production of protein enriched maize-cassava leaf composite instant porridge flour. International Journal of Food Science and Agriculture, 2022, 6(1), 93-106. http://dx.doi.org/10.26855/ijfsa.2022.03.012.
Terefe, Z. K., Omwamba, M. N., Nduko, J. N. (2022). Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites. Research Journal of Food Science and Nutrition, 7(1), Pp. 1-15. https://doi.org/10.31248/RJFSN2021.132.
Veronica N. Kariuki, Oscar I. Ayuya, John M. Nduko. (2021). Effect of Women Access to Land on Household Nutritional Outcomes in Smallholder Production System: Application of Heterogeneous Treatment Effects. Journal of Agribusiness in Developing and Emerging Economies. https://doi.org/10.1108/JADEE-08-2020-0161.
Zemenu K. Terefe, Mary N. Omwamba, John M. Nduko. (2021). Effect of Solid State Fermentation on Proximate Composition, Anti-nutritional Factors and In-vitro Protein Digestibility of Maize Flour. Food Science and Nutrition. 2021;00:1–10. DOI: 10.1002/fsn3.2599
Martha Waithera Kuria, Joseph Wafula Matofari, John Masani Nduko. (2021). Physicochemical and Antioxidant Properties of Functional Mango (Mangifera indica L.) Leather Fermented by Lactic Acid Bacteria. Journal of Agriculture and Food Research. 6(2021)100206. https://doi.org/10.1016/j.jafr.2021.100206.
Book Chapters/ Book contributions
CONFERENCE/WORKSHOPS PRESENTATIONS (2010 - Present)
M Katiku, J Matofari, J Nduko. The Probiotic Properties and Safety Profiling of Lactobacillus plantarum Isolated from Spontaneously Fermented Milk: Amabere amaruranu. Egerton University 14th Biennial International Conference. 23-25th March 2022. Egerton University, Kenya. https://conferences.egerton.ac.ke/index.php/euc/article/view/131.
Ochieng, B.O., Anyango, J.O., Nduko, J.M., Khamis, F.M., Egonyu, J.P., Subramanian, S., Cheseto, X., Nakimbugwe, D., Ssepuuya, G., Mudalungu, C.M., Tanga, M.C. Changes in bioactive compounds and nutrient composition of edible long-horned grasshopper (Ruspolia differens Serville) during thermal processing. 24th meeting and scientific conference of the African Association of Insect Scientists. 21-25th March 2022. Addis Ababa University, Addis Ababa, Ethiopia.
John Nduko. The Inaugural Kenya one health conference. Virtual Meeting held on 6th – 8th December 2021 at ILRI, Nairobi, Kenya.
John Masani Nduko, Ken’ichiro Matsumoto, Toshihiko Ooi and Seiichi Taguchi. Efficient bioconversion of lignocellulosic biomass-derived sugars into poly[lactate-co-3-hydroxybutyrate) by metabolically engineered Escherichia coli, The 15th International Biotechnology Symposium (IBS 2012). September 16–21st 2012. EXCO, Daegu, South Korea.
Mike Rambeka Momanyi (MSc. in Food Science). Evaluation of the quality changes of common beans (Phaseolusvulgaris L.) varieties during storage in hermetic polyethylene bags. Status: Graduated in July 2022.
Okoth Ruth Adongo (MSc. in Food Science). Probiotic properties of Levilactobacillus brevis and its effect on antinutrients and protein quality of cassava (Manihot esculenta Crantz) leaves. Status: Graduated in July 2022.
Linda Sitati (MSc. in Food Science). Cassava and potato processing wastes as sources of single cell proteins for utilization as a food and feed supplement. Status: Ongoing with data collection.
Dr. Mary Omwamba
CoD, Department of Dairy and Food Science and Technology, Egerton University
P.O. Box 536, Egerton, Kenya
Professor Seichi Taguchi
Department of Chemistry for Life Sciences and Agriculture,
Faculty of Life Sciences and Agriculture, Tokyo University of Agriculture, Tokyo, Japan.
Dr. Naftaly Githaka
Research Scientist, International Livestock Research Institute, Nairobi, Kenya
P.O. Box 30709 - 00100, Nairobi, Kenya