Dr. Mary Omwamba
| r. 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: marynyambeki@yahoo.com |
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 |
