Please ensure Javascript is enabled for purposes of Profile - Prof. Mary Omwamba

海角破解版

Back
Upload

Prof. Mary Omwamba

OffLine
Staff Information
PERSONAL DETAILS
Designation
ASSOCIATE PROFESSOR
Corporate Email
This email address is being protected from spambots. You need JavaScript enabled to view it.
Job Category
Teaching
Division / Faculty
Faculty of Agriculture
Directorate / Dept
DEPT. OF DAIRY ,FOOD SCIENCE AND TECH
Section
Academic
Address
BOX 536-20115, Egerton
SUMMARY

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 f眉r Internationale Zusammenarbeit (GIZ) project and guidance from Curriculum Development Assessment and Certificate Council (CDACC).  Prof. Omwamba has authored 34 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 3 PhD students to completion and served as an 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.

ACADEMIC QUALIFICATIONS

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.

FIELDS OF SPECIALIZATION
  • Food Chemistry
  • Food Product Development
  • Food Quality Assurance and Safety
  • Dairy Technology
  • Edible Fats and Oils
  • Functional Foods
PROFESSIONAL QUALIFICATIONS

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 鈥� February 2001: Title: Food Management. Hebrews University of Jerusalem, Israel,

September 1996: Title: Laboratory Testing. Kenya Bureau of Standards, Kisumu, Kenya

WORK EXPERIENCE
  • October 2019 to date: Chairperson, Department of Dairy and Food Science and Technology, Egerton University, Kenya.
  • August 2021 to date: Associate Professor, Department of Dairy and Food Science and Technology, Egerton University, Kenya.
  • July 2014 to August 2021: Senior Lecturer, Department of Dairy and Food Science and Technology, Egerton University, Kenya.
  • November 2018 to date: External Examiner, Department of Food Science, Nutrition and Technology, University of Nairobi.
  • October 2019 to date:  Team Member, ISO 22000 Food Safety Management System.
  • 2015 to date: Programme Academic Leader, Diploma in Dairy Technology
  • April 2013 to May 2014: Post-Doctoral Research Fellow. Centre of Sustainable Livelihoods, Vaal University of Technology, South Africa.
  • 2017 to October 2019: Committee Member, 海角破解版Agricultural Show and Exhibitions committee.
  • September 2010 to March 2013: Examination Officer, Department of Dairy & Food Science & Technology, Egerton University, Kenya.
  • March 2010 to June 2014: Lecturer, Department of Dairy & Food Science & Technology, Egerton University, Kenya.
  • 2006 to March 2010: Assistant Lecturer, Department of Dairy & Food Science & Technology, Egerton University, Kenya.
  • 1999 to 2001: Acting Chief Technologist, Department of Dairy & Food Science & Technology, Egerton University, Kenya.
  • 1996 to 2006: Senior Technician, Department of Dairy and Food Science & Technology, Egerton University, Kenya 
  • 1996: Quality Control Manager, Meru Central Farmers鈥� Cooperative Society, Meru- Kenya
KEY PROJECTS
  1. 2010: Texturized Soy Proteins (TSP) Incorporation in Meals served at the 海角破解版Students Cafeteria. US$ 11,602. Funded by the National Soy Research Laboratory (NSRL), University of Illinois at Urbana-Champaign, USA (Collaborating researcher)
  2. 2016-2022: African Centers of Excellence (ACE II) Project Title: Centre of Excellence in Sustainable Agriculture and Agribusiness Management (CESAAM).  Amount awarded USD $ 6 Million by Word Bank (2016-2021) 鈥� Team member
RESEARCH INTERESTS
  1. Product development: Use of underutilized crops like, cassava, Sweet potato, sorghum, arrow roots, bamboo shoots, gum Arabica, chia seed
  2. Food processing: Use of extrusion technology, microwave processing, starch pre gelatinization
  3. Food Safety: Antimicrobial residue in milk

 

LIST OF PUBLICATIONS
  1. Omwamba M, Nanua JN and Shalo PL . (2007). Utilization of Orange-Fleshed Sweetpotato Flour in Development of a Suitable Flour Blend for Complementary Infant Food. Egerton Journal of Science and Technology, Vol. 7(1) pp1-13 
  2. 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.  

  3. 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: 

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

  5. 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 (8A) pp 139-146. DOI:
  6. 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 (1) pp 74-81. DOI: 
  7. 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, vol. 5 pp1309-1317 DOI:    
  8. Mwove JK, Gogo LA, Chikamai BN., Omwamba MN. and Mahungu SM. (2016) Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from Acacia Senegal var. kerensis . Food and Nutrition Sciences, vol. 7 pp 977- 88 DOI:
  9. Kiprop VJ, Girard AW, Gogo LA, Omwamba MN. and Mahungu SM. (2016) Determination of the Fatty Acid Profile of Breast Milk from Nursing Mothers in Bungoma County, Kenya. Food and Nutrition Sciences, vol. 7 pp 661- 670. DOI:  
  10. Ndungu TW, Muliro PS, Omwamba M and  Oosterwijk G  (2016).  Quality control of raw milk in the smallholder collection and bulking enterprises in Nakuru and Nyandarua Counties, Kenya.  African Journal of Food Science, vol. 10(5) pp 70-78
  11. Ndungu TW, Omwamba M, Muliro PS and Oosterwijk G. (2016). Hygienic practices and critical control points along the milk collection chains in smallholder collection and bulking enterprises in Nakuru and Nyandarua Counties, Kenya African Journal of Food Science, vol. 10(11) pp 327-339.
  12. Mwove JK, Mahungu SM. Gogo LA, Chikamai BN and Omwamba MN. (2017). Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic. International Journal of Food Studies, vol. 6 pp 23-33. DOI: 
  13. Ernesto DB, Omwamba M, Faraj A and Mahungu S. (2017). Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits. Food and Nutrition Sciences, vol 8 pp 912-935. DOI:

  14. 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

  15. 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: 

  16. 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:

  17. 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:   

  18. 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:

  19.  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.鈥�

  20. 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:

  21. 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:

  22.  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).

  23. 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

  24.  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

  25. 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

  26. Zemenu K. Terefe, Mary N. Omwamba, and John M. Nduko. (2021). Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour. Food Science & Nutrition. Volume 9, (11) pp 6343-6352  

  27.  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 , pp. 107-116

  28. Terefe ZK, Omwamba NM and  Nduko JM. (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 Volume 7(1), pages 1-15, February 2022  

  29. Terefe ZK, Omwamba NM and  Nduko JM. (2022). Optimization of Extrusion Cooking Variables for Production of Protein Enriched Maize-Cassava Leaf Composite Instant Porridge Flour  , Volume 6, pp 93-106;  

  30. Terefe ZK, Omwamba NM and  Nduko JM. (2022). Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf. Journal of food safety. Volume42, Issue3 June 2022 DOI:  

  31.  

    Otieno, KO, Muliro, PS and Omwamba, MN. (2022). Nutrient composition of biscuits containing fermented cassava and cricket flour. East African Agricultural and Forestry Journal, 85(3 & 4), 8.   

  32. Oyim IR, Anyango JO and Omwamba MN. (2022) Effect of Pre-Gelatinization Conditions on the Total Oxalate Content and Techno-Functional Properties of Taro (Colocasia esculenta) Flour. Food and Nutrition Sciences, vol. 13 No. 6 pp 511-525  

  33. Nyamayi DA, Anyango JO, and Omwamba M.(2022) Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread, Journal of Food and Nutrition Sciences. Volume 10, Issue 3,  pp. 86-96. doi:  

  34. Nyamai DA, Anyango JO and Omwamba, MN 2022. ,  African Journal of Food, Agriculture, Nutrition and Development  (AJFAND), vol. 22(09) pp 21418-21436

     
CONFERENCES & INVITED PRESENTATIONS
  1. Ruth Kavaya Imbahale, Mary Omwamba, Ben Chikamai and Symon Mahungu. Sensory Evaluation, Proximate and Vitamin C Composition of Reduced Syneresis Jam and Marmalade Containing Gum Arabic from Acacia senegal var. kerensis. 13th Egerton University International Conference. 24th 鈥� 26th  November 2020.          
  2. Kinyua CN, Omwamba M, Nduko J, Faraj AK. and Mahungu, S. M. A review on mushroom healthy benefits and value addition. The 12th International 海角破解版Conference. 27th 鈥� 29th March, 2018. Egerton University, Njoro, Kenya
  3. Owuor GO, Mwonga S, Ouma JP, Omwamba MN, Kingori A, Ogendo JO, Kimurto P. Building Research, Agribusiness and Innovation Capacities of HEI鈥檚 in Agriculture through Regional Partnerships. 9th International Conference of the African Materials Research Society (AMRS2017) 11th -14th  December 2017, Gaborone, Botswana.
  4. Mary Omwamba. Food Product Innovations with Soy. UK - Kenya - South Africa Trilateral Workshop on  Increased food security through improved postharvest systems using renewable and sustainable energy for rural communities. 4th鈥�8th September 2017, Stellenbosch, South Africa.
  5. Symon Mahungu and Mary Omwamba. Food additives 鈥揟ypes and sources, Food Additives and Safety Workshop. 24th June, 2014,  Nairobi, Kenya
  6. Symon M. Mahungu, Mary N. Omwamba and Dutliff Synman. Traditional Weaning Food Technologies: Analysis of Some Communities in Kenya. Soy possibilities: Myths and controversies debunked. World Soybean Research Conference. 25th - 26th September 2014 Vanderbijlpark, South Africa. 
  7. Mary Omwamba. Utilization of Soy in Product Development. The possibilities with Soy, World Soybean Research Conference 04th -06th September 2013, Vanderbijlpark, South Africa. 
  8. Mahungu SM and Omwamba M. Sensory Evaluation of TSP - Minced Meat Samosas. World Soybean Research Conference. 18th -22nd February 2013, Durban, South Africa.
  9. Omwamba M, Nanua JN and Shalo PL. 2005. Utilization of Orange Fleshed Sweet Potato Flour in the Development of a Weaning Food. National Nutrition Congress, 20th to 23rd  February 2005, Kenya School of Monetary Studies, Nairobi, Kenya
HONORS, PRIZE AND AWARDS
  1. Post-Doctoral Research Fellow Award. Centre of Sustainable Livelihoods, Vaal University of Technology, South Africa
TEACHING AREAS
  1. Food Chemistry
  2. Food Analysis
  3. Food Quality Assurance
  4. Dairy Technology
  5. Product Development
POSTGRADUATE SUPERVISION
MASTERS LEVEL :

To completion

  1. Ruth Kavaya Imbahale (MSc Food Science, Egerton University) Title: Quality characteristics of fruit jams and marmalades containing gum arabic from Acacia senegal kerensis [Completed 2020]
  1. Eugenia Wangeci Gakuru (MSc Food Science, Egerton University) Title: Quality characteristics of sugar-reduced jam containing gum arabic from Acacia senegal va kerensis [Completed 2020]
  1. Samuel Ndungu Kiiru (MSc Food Science, Egerton University) Title: Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis [Completed 2018]
  1. Teresiah Wangui Ndungu.(MSc Thesis, Egerton University) Title: Evaluation of Milk Quality Tracking and Tracing System as a Basis For Raw Milk Quality Based Payment System. [Completed 2016]
  1. Saru Charles Mwaighacho (MSc Food Science, Egerton University). Title: The effect of crude betalains  from  beet  root on  hypochlorous  acid  induced  low  density  lipoprotein  [Completed 2015]
  2. Everlyne Akinyi Otondi (MSc. Food Science, Egerton University). Title: Effect of optimization of extrusion cooking on cassava (Manihot esculenta. C)- chia (Salvia hispanica L) protein- enriched instant porridge flour. [completed 2021].

Ongoing

  1. Kinyua Caroline Nyaguthii (MSc. Food Science, Egerton University). Title: Development and evaluation of mushroom based-sausage analogue containing gum arabic or soy concentrate as binders. Status: Thesis writting
  2. Kevine Otieno (MSc. Food Science, Egerton University). Title: Utilization of cricket (Acheta domesticus) flour to enrich cassava (Manihot esculenta Crantz) biscuits. Status: Thesis writting

 

PhD. LEVEL :

To completion

  1. Dovel Branquinho Ernesto (D Food Science, Egerton University) Title: The effect of combined hot water treatment and calcium chloride treatment in the ripening of bananas and mangoes from Mozambique. Status [Completed 2018]
  2. Nobert Wanjala Wafula (Ph.D Food Science, Egerton University) Title: Optimization of extrusion cooking for a protein and dietary fibre rich ready-to-eat snack from a composite blend of rice (Oryza sativa), sorghum [Sorghum bicolor (L.) Moench] and bamboo (Yushania alpina) shoots. Status [Completed 2021]
  3. Zemenu Kerie Terefe (Ph.D Food Science, Egerton University). Title: Development of nutritionally enriched food product from cassava leaf powder and maize flour. Status: [Completed 2022]

Ongoing

  1. Teresiah Wangui Ndungu (Ph.D Food Science, Egerton University). Title: Development of a platform test to detect beta lactam residues in raw milk. Status: Final thesis submitted
  2. Virate Jepkogei Kiprop (Ph.D Food Science, Egerton University). Title: Analysis of the Thermal and Rheological Properties of Corn and Cassava Starches Containing Gum Arabic from Acacia senegal var. kerensis Status: Draft Thesis submitted
  3. Kariuki M. Samuel (Ph.D Chemistry, Egerton University) Title: Simultaneous quantitative analysis of vitamin and 尾- carotene in breast milk from consumers of orange fleshed sweet potatoes using HPLC interfaced with a PDA detector. Status: Data collection
OTHER SOCIETIES
  1. Institute of Food Technologists (IFT), Membership ID: 00331348
  2. South African Association of Food Technologists (SAAFoST)
  3. East African Network of Learning of Administrators (EANLA)
  4. African Materials Research Society (AMRS)
Copyright 漏 2024 Egerton University
"Transforming Lives through Quality Education"