Bio

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Dr. George Ooko Abong’ is a lecturer in the Department of Food Science, Nutrition and Technology, Faculty of Agriculture of the University of Nairobi (UoN). Born in the 1980 in Homa-Bay County, Dr. Abong’ completed his KCPE (1995) and KCSE (1999) in Kanga Primary and St. Mary’s School, Yala, respectively. He first joined the University of Nairobi in 2001 to pursue a Bachelor of Science Degree in Food Science and Technology and graduated with a First Class Honors in 2005 before joining a Master of Science (MSc) class and graduated in 2008. In the same year, he was employed as a graduate assistant in the Department of Food Science, Nutrition and Technology (UoN) before being promoted to a tutorial fellow in 2010. In 2009, he enrolled for a Ph.D (Food Science and Technology) programme in the same department before graduating in 2011 at the age of 31 years old, and was promoted to a lecturer position in 2012. During the year that ended 2012, Dr. Abong’ undertook an International Training Programme in Food Safety, Quality assurance and Risk Analysis in the University of Ghent (UGent), Belgium before proceeding to Technical University of Dresden (TUD), Germany on a staff exchange programme under Erasmus Mundus Scholarship in early 2013.

Dr. Abong’ has worked at the University of Nairobi for the last eight years with major roles being teaching, research, tutorials and consultancy. He is the current Chair of Food Science and Technolgoy Platform of Kenya (FoSTeP-K), a professional body in Kenya. He has been involved in several consultancies including practical training on food handling and hygiene in slaughter house and laboratory analysis/operationalization; expert/professional member in ASARECA and Kenya Bureau of Standards (Kebs) technical committee towards harmonization of the East African Standards for Cassava, sweetpotato and potato products. He has also been trained and has vast knowledge in proposal writing, e-content development and scientific writing and communication. At masters and PhD levels, he did extensive work on potato processing and how the major potato products impact on nutrition, safety and human health. He especially focused on French fries and potato crisps, major snacks in Kenyan urban centres, where he is widely published. He has also worked on cassava, camel milk and meet, and in total has 31 publications in peer reviewed journals and 4 book chapters. He is currently involved in research in several areas including safe processing of potatoes and sweet potatoes, cassava, groundnuts and aflatoxin and human nutrition related issues. He is a trained food safety expert with vast knowledge in quality assurance and risk analysis from the University of Ghent, Belgium. He was a co-chair of communication working group of the Global Food Safety Partnership, an initiative being championed by the World Bank to ensure food safety worldwide for the year 2015. He also chairs technical committee of the oil and fats of the Kenya Bureau of Standards that develops safety standards in related industry. Dr. Abong’ is award winner with International Union of Food Science, Nutrition and Technology (IUFoST) as a Young Food Scientist and was recently admitted to the International Academy of Food Science and Technology as an IUFoST Early Career Scientist. He is also a dedicated reviewer with several journals in areas of Food science, Agriculture and Nutrition.

Research Interests: The chemistry and composition of foods; Post-harvest physiology and technology; root & tuber crops technology; Fruits and vegetables; Human nutritional requirements; Natural foods suitability to processing and human consumption; microbiology of fermented foods and beverages; functional foods and nutraceuticals; fat and oils technology; Peanuts and peanut products processing; cereals and legumes technology; environmental impact of food processing; Food Industry; Food safety and risk analysis, Quality assurance and quality management systems; Food toxicology; Sensory and consumer science; Analytical experimentation; Tea and coffee processing technology, food security and climate change.

Current Research Projects/Proposals: Roots and tuber crops research and development; Training on processing to eliminate aflatoxin in peanut and peanut products in Kenya; Bio-fortified and Nutrition research.

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