Profiles
Dr. Eddy Owaga
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Dr Eddy Owaga is an Associate Professor at the Institute of Food Bioresources Technology, Dedan Kimathi University of Technology (DeKUT). Eddy also serves as Director, Coffee Technology Centre (DeKUT). Eddy’s career objective is to become an established scholar and researcher in food value addition and public health nutrition towards mitigation of food and nutrition insecurity in Kenya and beyond. His research and consultancy interests include: value addition of neglected and underutilized indigenous food resources towards dietary diversification and income generation; Functional foods; Novel food applications of food processing by-products; Public health nutrition; Food Safety and Quality Assurance; Climate change and climate smart approaches.
Eddy has published 40 peer reviewed publications, one book chapter, one utility model on coffee flavoured yoghurt, and participated in 11 international conferences. In 2022, Eddy was ranked among Kenya Top 1000 Scientists as per the Alper - Doger Scientific Index. Eddy has successfully obtained six research or project-related grants from various agencies including: NRF/ British Council (Newton Utafiti), DAAD, ASCI- Italian Development Agency, GIZ- Coffee Innovation Fund, South Face Organization/Incapto (Spain), and EAC-KfW Scholarship fund.
Eddy is a peer reviewer for two international journals including AJFAND, and National Research Fund (NRF-Kenya). He is a member of Kenya Institute of Food Science and Technologists (KIFST) and Association of Official Analytical Chemists (AOAC). Besides academics, Eddy has worked in the food industry for over 10 years at both middle and top management levels. Eddy holds a PhD degree in Nutrition and Health Sciences from Taipei Medical University (Taiwan), both MSc and BSc degrees in Food Science and Technology from Jomo Kenyatta University of Agriculture and Technology (JKUAT).
Work Email: eddy.owaga@dkut.ac.ke
Private email: eowaga@yahoo.co.uk
We are happy to carry Dr Owaga’s brief bio here at this time to celebrate his recent rise to the level of Associate Professor. He has been long associated with AJFAND as a reviewer. Congratulations, Dr Owaga and all the best. We are proud of you. Editor-in-Chief, AJFAND
Dr. Joyce Agyei-Amponsah
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Dr Joyce Agyei-Amponsah is a Senior Food Research Scientist and the head of the Sensory Evaluation laboratory of the Radiation Technology Centre of the Biotechnology and Nuclear Agriculture Research Institute (BNARI), Ghana. She has over 16 years of working experience in food research and development. Her research focus is on sensory and consumer studies. As a Sensory Scientist, she loves to investigate how the scientific properties of food products are perceived by consumers who use them.
Joyce holds a PhD in Food Science (Sensory, rheology, and tribology) from the University of Pretoria, South Africa (OWSD scholarship), an MSc. in Food Science and Technology from the University of Lincoln, UK (DFID-Chevening scholarship), and a BSc. in Nutrition and Food Science from the University of Ghana, Ghana. She is passionate about food safety and holds a certificate in FSSC 22000 (SGS, Kenya). She has working knowledge in the development and implementation of different quality management systems in the food industry.
Joyce has authored or co-authored several peer-reviewed international papers. Dr. Agyei-Amponsah is a 2015 fellow of the Organization for Women in Science for the Developing World (OWSD) and a member of the African Women in Agriculture Research and Development (AWARD) fellowship programme. She is a professional member of the South African Association for Food Science and Technology (SAAFoST) and the African Network for Sensory Evaluation Research (ANSWER). She enjoys collaborating with other scientists from different disciplines to develop new skills.
Email contact: ampjoyce@gmail.com
Dr Agyei-Amponsah is a reliable and very dedicated reviewer for AJFAND. We value her support. Editor-in-Chief, AJFAND
Dr. Sophia Ngala
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Dr. Sophia Ngala is a Senior Lecturer at the University of Nairobi, Department of Food Science Nutrition and Technology. A Nutrition Scientist with a PhD in Nutrition and Health from Wageningen University (2015), MSc in Applied Human Nutrition from University of Nairobi (2003) and BSc in Food Science from Michigan State University (1996). Dr. Ngala is the section head of Applied Human Nutrition within the Department (Currently Acting Chairman for three and a half months). Interest research areas are Food Consumption studies - Dietary diversity and Micronutrient adequacies of diets for children and women, surveys in community problem diagnosis, child feeding studies and lately non-communicable diseases especially diabetes. Dr. S. Ngala has published a total of 23 papers, supervised 3 PhD students (Currently supervising 10 PhD), 14 MSc students besides many Undergraduate projects. Dr. Ngala has undergone training in policy brief writing (ILRI AgriFoSe2019 and AgriFoSe2023) as a mentee and has three policy briefs to date. Dr. Ngala has attended and presented papers in many international Agriculture, Food Security, Nutrition and Health conferences both in Kenya and Internationally. She is a reviewer for several journals both local and international. The current research as a Co-Investigator (funded by EU) is on “The impact of Novel fruit juice products on blood sugar levels of pre-diabetics adults.
Email contact: sngala@uonbi.ac.ke
Dr Ngala is a valued member of our review team. She is timely, though and very passionate. We value her support Editor-in-Chief, AJFAND
