Profile of the Deputy Vice Chancellor
Prof. Christine A. Onyango is an Associate Professor of Food Science and Postharvest Technology with specialization in Food Chemistry and meat preservation. She has a BSc. (Hons) Food Technology and Nutrition and MSc, Food Technology from the University of Nairobi and PhD in Food Science and Postharvest Technology from Jomo Kenyatta University of Agriculture and Technology. Prof. Onyango has received postgraduate training in Advanced Food Technology from the Hebrew University of Jerusalem and also in Agricultural Research for Development from the International Centre for development-oriented Research in Agriculture, Wageningen, the Netherlands in 2002 and 2006 respectively. She was the Deputy Principal (ARO) at TTUC since January 2013 until 7th October 2016. She oversees the entire academic division and is responsible for policy development with regard to student matters, recruitment of academic staff, programme development, examinations and quality assurance, research and outreach as well as Library and ICT. She is a facilitator for experiential learning to adults especially in the field of agricultural research for development. Previously she served as the Chair of the Food Science & Technology Department at the Jomo Kenyatta University of Agriculture and Technology. Prof. Christine A. Onyango has served on several boards, both locally and in Europe and is currently serving as the Vice Chair of the Board of The African Network For Agriculture, Agroforestry And Natural Resources Education (ANAFE). Her current research interests are centered on meat preservation using phytochemicals from indigenous flora and functional foods. She has over 30 publications in refereed journals and has attended several national and international conferences to present her work. She has supervised 6 PhD and 15 MSc students and is currently a reviewer for several disciplinary Journals in the area of Food Science and Nutrition.
S. O. Ochanda, J. K. Wanyoko1, A. K. Faraj, C. A. Onyango & H. K. Ruto. 2015. Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts. J. Food Res.; 4(4); ISSN 1927-0887 E-ISSN 1927-0895
J. W. Ndung’u, A. O. Makokha, C. A. Onyango, C. K. Mutegi, J. M. Wagacha, M. E. Christie, A. K. Wanjoya. 2013. Prevalence and aflatoxin contamination in groundnuts and peanut butter in Nairobi and Nyanza, Kenya J. Appl. Biosci.65:4922 – 4934
Onyango C. A.; Gakuya L. W.; Mathooko F. M.; Maina J. M.; Nyaberi M. O. Makobe, M. Mwaura, F. 2014.Phytochemical studies on herbal plants commonly used for processing and preserving meat and milk J. Appl. Biosci. 73:5942– 5948
Onyango C. A.; Gakuya L. W.; Mathooko F. M.; Maina J. M.; Nyaberi M. O. Makobe, M. Mwaura, F. 2014. Preservative effect of various indigenous plants on fermented milk from Maasai community of Kajiado. J. Appl. Biosci. 73:5935– 5941
C. A. Onyango, Ochanda, S. O., M. A. Mwasaru, Ochieng, J. K, and Mathooko, F.M. 2013. Effects of malting and fermentation on anti-nutrient reduction and protein digestibility of red sorghum, white sorghum and pearl millet. J. Food Res. 2(1): 41 – 49
Konyole, S. O., Kinyuru J.N.; Owuor, B. O.; Kenji, G. M.; Onyango, C. A.; Estambale, B. B.; Friis, H.; Roos, N. and Owino, V. O. 2012. Acceptability of Amaranth Grain-based Nutritious Complemetary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhyanus) Compared to Corn Soy Blend Plus among young Children/Mothers Dyads in Western Kenya. J. Food Res. 1(3): 111 – 1120.