Prof. Mary Omwamba holds a Doctoral degree in Food Science from Nanjing Agricultural University, China. She obtained her Master of Science (MSc) degree in Food Science and Technology and a Bachelor of Science (BSc) degree in Dairy Science and Technology from Egerton University, Njoro, Kenya. Prof. Omwamba is currently an Associate Professor of food chemistry and chairperson of the department of Dairy and Food Science and Technology, Egerton University. She worked as a post-doctoral research fellow at the Centre of Sustainable Livelihoods (CSL), Vaal University of Technology, Vanderbijlpark, South Africa. Her research interests are in food product development, food processing and safety with special focus on bioactive food components in relation to human health. Prof. Omwamba has attracted research grants and participated in a number of consultancies. She was involved in development of eight (8) Level 6 (Diploma in Dairy Farm Management) Competency Based Curiculum (CBC) modules/teaching and learning guides for Baraka Agricultural College with support from Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) project and guidance from Curriculum Development Assessment and Certificate Council (CDACC). Prof. Omwamba has authored 26 articles in peer-reviewed journals among them one book chapter. She has also presented in several national and international workshops and conferences. She has supervised 6 MSc and 2 PhD students to completion and is currently the external examiner in the department of Food Science, Nutrition and Technology, University of Nairobi, Kenya. She has also served as a postgraduate thesis examiner and supervised a number of undergraduate student projects. In the University, Prof. Omwamba has served as the departmental Examination Officer, a Faculty Management Board Member, Faculty representative to the show committee and as a Food Safety Management Systems team member.
2014: Post Doctorate, Centre of Sustainable Livelihoods, Vaal University of Technology, South Africa
2010: Ph.D in Food Science, Nanjing Agricultural University, PR China.
2005: MSc. in Food Science and Technology, Egerton University, Njoro, Kenya.
1995: BSc. in Dairy Science and Technology, Egerton University, Njoro, Kenya.
January 2021: Title: ISO 22000:2018 Food Safety Management Systems Implementation. Kenya Bureau of Standards, Kenya
January 2021: Title: Teacher Education on Recover and Revitalize Education for COVID 19 Generation. Philippine-Kenya Education Network (PEN)
July 2020: Title: Validation of the credit accumulation and transfer (CAT) system in Kenya. Kenya National Qualification Authority (KNQA)
November 2019: 1st CESAAM regional Summer School for graduate students. Egerton University, Kenya
September 2018: Title: Genome Technologies, Mathematical Modelling and Data in Agriculture. ILRI Campus, Addis Ababa, Ethiopia,
December 2017: Title: Retooling on Research Analytics and Development of Fundable Proposals. Egerton University, Kenya.
November 2017: Title: Sensitization of Third party funded research proposal writing. East African Network of Learning of Administrators (EANLA) Workshop, JKUAT Kenya
April 2016: Title: Integrity Assurance Officers (IAO) Training. The Ethics and Anticorruption Commission (EACC), Kenya
May 2013-April 2014: Title: Post-Doctoral Research Fellow in Food Product Development. Centre of Sustainable Livelihoods, Vaal University of Technology, South Africa,
September 2013: Title: The possibilities with soy. Centre of Sustainable Livelihoods, Vaal University of Technology, South Africa,
April 2011: Title: Capacity Enhancement in Research Publication. Egerton University, Kenya
June 2010: Title: Soybean Processing. Cochran Fellowship Program, USDA Foreign Agricultural Services, Washington DC, USA,
June 2010: Title: Processing and Marketing of Soybean for the Meat, Dairy and Baking Applications. National Soybean Research Laboratory (NSRL) University of Illinois, Urbana Champaign, USA,
November 2006: Title: Food Safety Management Systems. Kenya Bureau of Standards. Kenya
January – February 2001: Title: Food Management. Hebrews University of Jerusalem, Israel,
September 1996: Title: Laboratory Testing. Kenya Bureau of Standards, Kisumu, Kenya
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. DOI: 10.1111/j.1750-3841.2009.01426.x
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
Kiiru SN, Mahungu SM and Omwamba M. (2018). Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis. African Journal of Food Science, vol. 12(3) pp. 46-53 https://doi.org/10.5897/AJFS2017.1652
Mwove JK, Gogo LA, Chikamai BN, Omwamba M and Mahungu SM. (2018). Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis. Food Science and Nutrition, vol 6 (2) pp 474-482. DOI: 10.1002/fsn3.576
Dovel B, Omwamba M, Faraj AK and Symon M. Mahungu (2018). Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique. Food and Nutrition Sciences, vol. 9 pp 556-571 DOI: 10.4236/fns.2018.95042
Gakuru EW, Omwamba MN, Chikamai BN and Mahungu SM. (2019). Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences, vol. 10 pp1277-1286 DOI: 10.4236/fns.2019.1011092
Kavaya RI, Omwamba MN, Chikamai BN and Mahungu SM. (2019). Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences vol. 10 pp1334-1343. DOI:10.4236/fns.2019.1011096
Otondi EA, J Nduko JM and Omwamba M. (2020). Physico-chemical Properties of Extruded Cassava-Chia Seed Instant Flour. Journal of Agriculture and Food Research, vol. 2 Article 100058. https://doi.org/10.1016/j.jafr.2020.100058
Wafula NW, Omwamba M and Mahungu SM (2020). Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice ( Oryza sativa ), Sorghum [ Sorghum bicolor (L.) Moench] and Bamboo ( Yushania alpine ) Shoots. Food and Nutrition Sciences, vol.11 pp789-806 DOI:10.4236/fns.2020.118056
Wafula NW, Omwamba M and Mahungu SM (2020). Influence of Feed Rate, Moisture and Mixture Composition from Composites Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpina) Shoots on Physical Properties of Extruded Flour and Mass Transfer. Food and Nutrition Sciences, vol.11(08) pp 807-823DOI:10.4236/fns.2020.118057
Wafula NW, Omwamba M and Symon M. Mahungu (2021). Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice (Oryza sativa), sorghum [Sorghum bicolor), and bamboo (Yushania alpina) shoots Journal of Food Processing and Preservation, vol.45 (1) (In Press). https://doi.org/10.1111/jfpp.15063
Ndung'u TW, Muliro PS and Omwamba M. (2021). A novel platform test to detect beta-lactam residues in raw milk. African Journal of Food Science. vol. 15 (10) pp 336-344. Doi:10.5897/AJFS2021.2135
Kiprop VJ, Omwamba MN and Mahungu SM. (2021). Influence of Gum Arabic from Acacia senegal var. kerensis on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches. Food and Nutrition Sciences Vol.12 (11). DOI: 10.4236/fns.2021.1211081
Ndgung'u TW, Omwamba M and Muliro PS. (2021). Evaluation of rapid beta-lactam antibiotic residues detection kits for raw milk. African Journal of Food Science, vol. 15(11) pp. 353-359. Doi: 10.5897/AJFS2021.2145
Momanyi RM, Nduko JM and Omwamba M. (2022). Effect of hermetic Purdue Improved Crop Storage (PICS) bag on chemical and antinutritional properties of common Bean (Phaseolus vulgaris L.) varieties during storage Current Research in Food Science Vol 5, pp. 107-116