CURRICULUM VITAE – PROF. JASPER KATHENYA IMUNGI

A. PERSONAL DETAILS Name: Jasper Kathenya IMUNGI Nationality: Kenyan Date of Birth: 20th August 1950 Present Appointment: PROFESSOR OF FOOD CHEMISTRY Address: Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053-00625, Kangemi, Nairobi, KENYA Mobile: 0721-468181 (Kenya) E-Mail: imungijk@yahoo.com, jasper.imungi@uonbi.ac.ke B. EDUCATION High School Institution Year Attended Degree or Certificate Chogoria Boys High School 1965-1968 E.A.C.E. Division 1 Strathmore College, Nairobi 1969-1970 Advanced level, 3 principals (Math, Physics, Chemistry)

University a) B.Sc. University of Nairobi - September 1971 - March 1974, Chemistry and Pure Mathematics,

Second class Honors (Upper Division). b) Certificate of Education, University of Nairobi (concurrent with B.Sc.) c) M.Sc. (Food Science and Technology) Swiss Federal Institute of Technology (Zurich) and

University of Nairobi, October 1976 - March, 1979. d) Ph.D. (Food Science) Cornell University, USA, September 1980 - December 1983. Major in Food

Science, with Minors in Biochemistry and International Nutrition.

C. WORK EXPERIENCE Teaching in High School a) Meru High School: May 1974 - December 1974. Chemistry and Mathematics. b) Chogoria Boys High School: January 1975 - July 1976. Chemistry and Mathematics. Teaching in University a) Tutorial Fellow: University of Nairobi, April 1979 - August 1980. b) Lecturer: University of Nairobi: January 1984 - October 1986. Food Science and Technology

Courses and supervision of postgraduate students. c) Senior Lecturer: University of Nairobi: October 1986 - March 1991. Food Science and Technology

Courses and supervision of postgraduate students. d) Associate Professor: University of Nairobi: April 1991 - June 1998. e) Professor of Food Technology: June 1998 - Present.

Courses taught at University: - Food Quality Control and Analysis - Food Additives and Dispersions - Post harvest and Storage - Processing of Fruits and Vegetables - Food Preservation and nutritional quality

- Advanced food analysis - Advances in food processing

- Food chemistry

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- Analytical instrumentation Administrative Experience

1. Deputy Headmaster, Chogoria Boys High School, Meru, February, 1976 - June, 1976. This school had then 300 students, 2 streams O-level and one stream A-Level, and 18 teachers, plus `a couple of subordinate and support staff.

2 Chairman, Department of Food Technology and Nutrition, University of Nairobi, February, 1992 - February, 1998. (6 yrs). Administration and management of academic programs in a Department with 18 members of the academic staff and 16 members of the technical and support staff. The department also runs a pilot plant which produces products on commercial basis for income generation.

3 Dean, Faculty of Agriculture, February 1998 - March, 2003. (5 yrs). Management of academic programs and administration of a Faculty with 8 Departments, 128 Academic staff, about 100 technical staff and more than 400 subordinate staff. Together, the Faculty had about 800 undergraduate students and about 100 postgraduate students. As Dean, led in the development of two new degree programs and one diploma program. When I was Dean, I acted as the principal of our College (CAVS) on several occasions, sometimes for periods stretching over 1 month, so that I was paid acting allowance.

4 Chairman, Parents Teachers Association (PTA), State House Girls’ High School, Nairobi July 2001 to June 2004. The school had 42 teachers, 23 support staff and about 400 students. Together the school had 300 about 360 parents. I was one time in 2003 involved in resolving a crisis of students strike. I headed the preparation of a strategic plan, which is still\ operative

5 Chairman Board of Governors, Mukui Mixed Day Secondary School: The school has 150 students and 12 teachers. It is a new school with the biggest challenge being that of its development. I just helped initiate the preparation of a five-year strategic plan for the school

D. SUPERVISION OF POSTGRADUATE STUDENTS 1. M.Sc. theses supervision

Already supervised over 40 and currently supervising 6 students

2. Ph.D. theses supervision Supervised successfully the following PhD theses on the following subjects:

- Production of shelf stable and acceptable sweet potato flour by solar drying

- The effect of growing conditions (AEZs) on the cyanogenic potential and culinary quality of cassava

- Effect of pathology on the post harvest life and marketability of sweet potatoes in Kenya.

- Acceptability, nutritional and shelf life studies on mucuna bean in Kenya

- The influence of variety on the shelf life and acceptability of amaranthus leaf vegetables - -

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Currently supervising 8 PHD students on the following general areas

- The potential of traditional vegetables in increasing food base and improvement of nutritional status in Kenya

- The potential role of traditional leafy vegetables in children nutrition in Kenya. - A study to improve the iron status of children in rehabilitation homes in Nairobi - Potential for use of functional foods to improve nutrition and health of rural populations

in Western Kenya - Consumption of traditional Kenyan vegetables and relationship to cancer - Study to improve the quality of supplementary foods for rehabilitation in Kenya - Improvement of food consumption and nutrition status of lactating mothers in a per

urban Nairobi, through production an consumption of traditional vegetables E. SOCIAL AFFAIRS AND RESPONSIBILITIES 1. Deputy Head Teacher, Chogoria Boys High School, Meru, February, 1976 - June, 1976. 2. Chairman, Kenya Institute of Food Science and Technology (KIFST), March 1985 - March 1988. 3. Coordinator, Manpower Survey for the Food Industry in Kenya, for the Directorate of Personnel

Management, 1986. 4. Chairman, writing of the syllabus for B.Sc. (food Science and Technology), Jomo Kenyatta

University of Agriculture and Technology. 5. External Examiner, Jomo Kenyatta University of Agriculture and Technology; Sokoine University of

Agriculture, Morogoro, Tanzania; Egerton University; Makerere University; Kampala, Uganda. 6. Chairman, Department of Food Technology and Nutrition, University of Nairobi, February, 1992 -

February, 1998. 7. Member, Agro-Industry Sub-committee of the National Council for Science and Technology, Kenya. 8. Dean, Faculty of Agriculture, University of Nairobi, February, 1998 - March, 2003. 9. Vice-Chairman PTA, Milimani Primary School 1985 - 1987 10.Chairman, Parents Teachers Association, St. Georges Primary School, 1999 - 2000. 11.Member of Board of Directors of the Coffee Research Foundation 1999 – 2001, Chairman

Protection Sub-Committee. 12. Chairman, Protection Sub-Committee, Coffee Research Foundation, 1999 -2001 13. Chairman, Parents Teachers Association (PTA), State House Girls’ High School, Nairobi July 2001

to June 2004. The school had 42 teachers, 23 support staff and about 400 students. Together the school had 300 about 360 parents. I was one time in 2003 involved in resolving a crisis of students strike.

14. Member, Board of Governors, State House Girls High School, Nairobi July 2004 to current. 15.Member of Board of Governors, Parklands Arya Girls high School, Nairobi September 2005 -

Current 16.Chairman, Kenya Agricultural Research Institute (KARI) Sub-committee on post harvest and

processing of fruits and vegetables, Current 17.Chairman, Kenya Bureau of Standards (KEBS) Technical Committee on formulation of standards in

fruit and vegetable products, spices and food additives, Current. 18.Chairman, KEBS Technical Committee on Health and Nutrition 19.Chairman Board of Governors, Mukui Mixed Day Secondary School: The school has 150 students

and 12 teachers. It is a new school with the biggest challenge being that of its development, infrastructure

20.Participated in the writing of a RESEARCH STRATEGIC PLAN for the research Division of Mount Kenya University 12, 2012

21.Chairman of the Kenya NUTRITION NETWORK from 2013

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22.Board member, National Irrigation Board (NIB) from August 2015. In the Board, serving as member of two Committees: Human Resources Committee and Finance and General Purposes Committee

F. RESEARCH GRANTS SO FAR 1. International Foundation for Science (IFS): A research grant to study the extent of removal of

cyanide from cassava during processing by traditional Kenyan methods. The project involved production of unfermented cassava flour by solar drying of cassava chunks following different treatments such as soaking in water (retting), and mould fermentation. The flours were then incorporated into Kenyan traditional dishes mandazi and chapatti in composite with wheat flours, uji and ugali in partial substitution of maize flour.

2. Swiss Development Cooperation (SDC): Research grant to study the post harvest processing of some varieties of cooking bananas in East Africa. The project involved production of flour from cooking bananas (plantains) and incorporation of the flour into products – baked goods in partial substitution of wheat flour (oven bread, mandazi, chapatti) – unfermented – uji - ugali

3. KARI Agricultural Research Fund: Research grant to study the effect of pre-cooling on the ripening and shelf life of some Kenyan fruits. The project involved storage of mangoes of the Ngowe variety under low temperatures, as a simulation of the conditions during refrigerated sea sea shipment.

4. USAID: Collaborative Research on NUTRIBUSINESS Linkage between Penn State University, Tuskegee University and University of Nairobi to help develop weaning food business for women’s’ groups in Bomet and Muranga Districts. This project involved development of a commercial baby food by the Womens groups from the two districts using raw material available in their areas. The baby food was meant to be sold to the mothers in the peri-urban areas, because they could not afford the commercial formulae available in the country, and they did not have time to prepare balanced foods for babies. The project was participatory in nature.

5. Rockefeller Foundation FORUM grant to study the possibility of participatory transfer of the post harvest technologies of sweet potatoes in Meru and Kirinyaga Districts. This was a preparation grant to study the possibility of participatory transfer of post harvest storage of sweet potatoes in Kirinyaga and Meru districts of Kenya.

6. IPGRI collaborative study on utilization of indigenous green leafy vegetables and their contribution to Kenya. This study looked at the consumption of 8 Kenyan traditional vegetables, methods of and the losses of essential nutrients during preparation and preservation. 6. African Institute for Capacity Development (AICAD): Development of fruit pulps as

intermediate raw material for processing. This project is based in the Meru South district of Kenya. It is supposed to train women’s groups to develop fruit flavors (mango, banana, passion fruit and tomato), which they can sell to beverage and fruit flavor manufacturers. The project is still pending and is to start in 2006

7. Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA) 2006 – 2008:

Processing by farmers for commercial exploitation of selected tree-fruits and vegetables. Project is supposed to guide the small farmers to establish small-medium enterprises for processing to access markets and generate better revenue. This project was funded for Rwanda and Tanzania. I developed it for the Rwanda side of collaboration. The project was funded at the rate of US$ 420,000 for three years.

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8. BARNESSA (ASARECA) 2006 – 2007: Improved banana technologies for market and income generation in Rwanda. The project was deigned to organize the Rwandan farmers to work with the private sector to produce high quality banana juices and wines. It was funded for US$ 90,000 for one year. I led the ISAR Rwanda team to prepare the proposal. 9. Kenya Agricultural productivity Project (KAPP), 2007 – 2009: Processing and value addition of sunflower oilseeds for enhanced market access and revenue generation by farmers: The project is trying to develop business in processing of sunflower seeds and products by establishing viable small-medium scale enterprises with farmers groups to help with marketing of the crop and revenue generation. 10. The Ministry of International Cooperation Mexico – Nixtamalization of Maize for Africa 2013

– ff Nixtamalization of maize means alkali cooking of maize. The technology though practiced by some communities in this country is commonly practiced in Central America especially mexico for production of tortillas. This latter technology will also be transferred to our communities. The project will be centered in Kenya but will initially involve the countries of Malawi and Tanzania. The first phase of the project to be conducted in Kenya is valued at more than $US 60,000. I am the Principal investigator of the project. The project already started with a seminar in November 2013, involving scientists from Mexico (the experts of nixtamalization), Tanzania, Malawi and Kenya (majority). The seminar consisted of presentations for two days, one day field visit to the Rift Valley to see how the Kalenjin women carry out nixtamalization by cooking maize in alkaline ash solutions to produce muthokoi. On the fourth day, we held a conference in the Museums Hall, and invited all those Ministries, Departments and Organizations that are important in the growing and storage of maize to maintain quality, especially to reduce toxicity from aflatoxin. All the County Governors in Eastern and Rift Valley Provinces were also invited (incidentally the turn out of these was poor). The beneficial effects of maize nixtamalization are as follows:

It reduces the levels of aflatoxin contamination during preparation/cooking of maize for consumption (Aflatoxin contamination of maize is a calamitous problem in this country)

The niacin (Vitamin B3) is released by alkali cooking of maize. Important for those subsisting on maize alone, to prevent them from suffering the deficiency disease (pellagra) arising from lack of sufficient niacin in diet.

The protein functionality in maize is transformed such that it acquires some of the characteristics of wheat gluten and can be easily rolled or pressed into flat unleavened breads (see Central American tortillas – similar to chapatti)

The maize becomes more nutritious with regard to calcium because in most cases calcium oxide is used.

The project will be carried out at the village level, but will also be scaled-up to the industrial level.

G. CONSULTANCY ASSIGNMENTS 1985. CPC – International

Assessment of the use and demand of starch and its products by the Kenyan industry: This was an analysis of the market for starch and its products in Kenya, with a view to determining the demand and the requirements by the consumer.

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1986. Swiss Development Cooperation (SDC) and Directorate of Personnel Management (DPM), Kenya.

Manpower Survey of the Food Industry in Kenya: Coordinator of the survey, which assessed the status of the Food Industry in Kenya, its potential for growth and the requirements for the food technologists of all cadres (certificate, diploma and degree). The study was meant to be used by the country to determine the numbers to e trained in the area, to avoid flooding the market.

1987. Swiss Development Cooperation (SDC). Evaluation of the Department and the graduate of Food science and Technology, University of Nairobi: Member of team that looked at the achievements of the Department of Food Technology in meeting the needs of the industry in terms of training sufficient numbers of suitable graduates.

1991. GTZ-Hamburg Germany Post harvest processing and storage of maize, beans and cassava by small holders in Kenya: The study looked at the methods of processing and preservation of the three commodities by the small holders in the Coast and Nyanza provinces of Kenya. The problems encountered in storage were determined.

1994. Kenya Management Advisory Program. Assessment of the Kenya Fruit Sub-sector: The study dealt with the analysis of the processing and preservation of fruits in Kenya, in terms of the diversity of fruits processed and the products, and the number and size category of the processing plants/industries.

1995. Red Barnet, DANIDA, Denmark The Tharakan Health and Nutrition Study: This project was based in Tharaka in Meru district of Kenya. The study gathered baseline information on the health and nutrition of the tharakans, with the aim of helping the community to alleviate diseases, hunger and malnutrition.

1997. Brookside Dairy – Kenya. Feasibility study on the possibility of establishing a dairy factory in Uganda: The study pertained to the possibility of expansion of the activities of milk processing to Uganda by the Brookside Dairy.

19997. Brookside Dairy – Kenya. Development of real fruit yogurt flavors The idea was to develop flavors for yoghurt based on the fruits available locally, then set up a processing plant. This production would substitute the importation of similar products from South Africa and Europe.

2003. United Nations Industrial Development Organization (UNIDO) Regional Program on harmonization of Food Control Systems in Eastern Africa: I was selected as the national expert from Kenya to work with national experts from Uganda, Tanzania and Ethiopia, to prepare an update of the food safety and food control situation in each country. I did it for Kenya.

2004. Association of Better Land Husbandry (ABLH) – Kenya. Business plan for a trading company for small farmers in Western Province of Kenya: Prepared plans to facilitate alleviation of poverty within the small farmer communities in four districts of Western Province. Crops used were soybeans, pineapples, sunflower seeds and pepper.

2004. Japan International Cooperative agency (JICA)-Kenya: Questionnaire to use on Survey of Agro-processing in selected countries of Afrivca: I prepared a questionnaire to use for a state of the art survey of agro-based food industries in selected crops in 8 countries of Africa viz. Kenya, Uganda, Tanzania, Mozambique, South Africa, Ghana, Nigeria and the Cameroon. The questionnaire was also pre-tested.

2004. United Nations Industrial development Organization (UNIDO). Women Entrepreneurship Capacity Development (WED):

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I acted as the national expert on food technologies to identify technologies and processing needs, and to prepare a detailed sub-sector specific assessment of the food-processing sub-sector set up by women in Meru South and Kilifi districts.

2004. International Plant Genetic Resources Institute –SSA (IPGRI-SSA). Community-based management of on-farm plant genetic resources in arid and semi-arid Africa (Kenya country component) I had to undertake activities related to carrying out a review of the existing literature (both grey and formal) on the state of nutrition in Kenya and the nutritional value of a list of under-utilized crops and species.

2004. Food and Agriculture Organization (FAO). Setting up of Food Chemical Analysis Laboratory and Food Composition Tables for Lesotho: Setting up a food chemical analysis laboratory for analysis of traditional foods of Lesotho and compilation of Food Composition table for the same. The task involves setting up the analysis methodologies and training the technical staff and initiating the analyses by analyzing the first 20 foods. The foods would be analyzed for the proximate composition, beta-carotene, ascorbic acid, and the minerals Calcium, phosphorus, iron, and zinc.

August 2004- May 2006. ISAR/USAID/CIAT - ATDT Project - In Rwanda. Post Harvest Technology Development and Transfer under the Agricultural Technology development and Transfer Project:

The task involved development of food post harvest technology development and the transfer of these technologies to the small Rwandan farmer agro-entrepreneurs. It aims at transforming subsistence agriculture to business agriculture through commercial processing and value addition of market oriented products to have the farmers increase revenue from their produce. I was lead Food Scientist in this project which involved helping with the setting up of small functional food enterprises by the Rwandan farmers to process and add value to their agricultural production. The transfer of technology involved all the steps viz.. mobilization of the farmers groups and sensitizing them to the project, market survey to establish market, link up with the partners, identification of the enterprises, set up of the physical processing plants and the actual production and launching of products and marketing. The products dealt with were cassava products, sweet potato and products, banana and products, fruits and vegetables especially the tree tomatoes, bananas, and honey. The milk industry was just at the point of initiation with only one factory having been put up which was involved in the production of long life milk and fermented milk (ikivugutu/mala). The country had earlier depended on powder milk (NIDO from Belgium). In the rural areas, there was of course informal trading with raw fluid milk. Special nutritional products whose development I was inviolved in included, Quality protein maize (QPM) for enhanced lysine and tryptophan amino acids, beans (Beans are a stple in Rwanda) with increased iron content, yellow cassava, orange flesh sweet potatoes (for vitamin A) and traditional vegetables. The promotion of traditional vegetables production and processing (mainly by solar drying) was mainly for HIV/AIDS persons (PLWHA) to supply the micronutrients. The crops do not require a lot of labour and mature very quickly within weeks.

2006/2007 Food and Agriculture Organization (FAO). Food Laboratory Management for Botswana

To organize the laboratories concerned with food analysis in Botswana to work as a group to enhance food safety in the country. The task involved also helping the laboratory identify gaps in terms of expertise and equipment, and assistance in getting international accreditation and certification, Mission 1, November 12 – 25, 2006. Mission 2 – Training of Trainers (TOT) Workshop in Food Laboratory Management – May 28 – June 9 2007

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September 2011 – October 2014 (As Director of A private company Quality Systems Management (QSM) and Associates) Kenya Horticultural Competitiveness Project of FINTRAC, USAID, being Project Manager.

Capacity building of farmers and farmers groups in value addition and post harvest technologies. To train the farmers on the processing and preservation of the horticultural crops including bananas, mangoes, passion fruits, potatoes, sweet potatoes and African leafy vegetables as hortipillars. To convert the farmers and farmer groups from subsistence to commercial. From prudent post harvest handling of fresh produce to processing to enhance stability in storage. But also nutrition linked gto consumption. Project is based in six Regions of the Country. QSM has already completed the needs assessment in all the Regions and done Training of Trainers (TOT) in some, as well as training of the actual agro-handlers and processors. These activities have been in carried out in concerted effort with other KHCP partners. QSM holds a fixed PF of approximately KES 40m. All the activities are preceded by preparation of a workable work-plan, prepared every three months So far the following tasks have been carried out in this project:

Training on post- harvest handling of bananas for quality maintenance of ripened fruits – Nyeri, Kisii, Murangá and Meru

Training on ripening and construction of a ripening chamber and the use of candles in ripening of bananas – Nyeri, Kisii, Meru counties

Training on dehydration of green and ripe bananas – Nyeri and Chuka (Sweet n’ Dried), Meru County

Training on production of banana crisps – Kisii countty

Training in harvesting, post-harvest handling, curing and storage of sweet potatoes – Eastern Province (makueni and Machakos Counties), Western Province (Kakamega and Busia and Bungoma counties), Nyanza (Kisumu and Homa Bay counties)

Training on dehydration of sweet potatoes for flour production - Same areas as above

Training on harvesting, post-harvest handling for the fresh market, and dehydration of mangoes – Eastern (makueni county, Machakos county, Tharaka-.Nithi County)

Training on harvesting, post-harvest handling for the fresh market, and processing of passion fruit into beverages (pulps, juices and nectars) – Western Province (Kakamega county)

Training on harvesting-post harvest handling for the fresh market and dehydration of African leafy vegetables – Eastern Province (Makueni and Machakos counties), Western Province (Kakamega county)

Training in nutrition – Thika District 1No.

Construction and branding of solar dryers (Green house solar dryer was developed by QSM) – Eastern Province (Machakos 1No., Makueni 2No, Tharaka-Nithi No.), Western Province (Bungoma 1No., Busia 2No.), Nyanza Povince (Kisumu 2No., Homabay 1No.)

Construction of banana ripening chamber to use candles (Kisii 1No., Nyeri 1No)

Construction of charcoal cooler (Thika 1No. for summer flowers, Machakos 1No for cooling of vegetables)

Each of the trainings is supported by a branded curriculum and a training manual. Other trainings planned include harvesting and post-harvest handling of chilies, cleaning, grading and packaging of legumes and pulses, processing of mangoes into pulps and beverages, harvesting, shelling, grading and blanching of pigeon pea vegetables, Production of composite flours, Acquisition of KEBS standardization, Good Manufacturing practices.

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October – December 2014. COMESA. Evaluation of laboratories in five countries of Africa (Kenya, Rwanda, Malawi, Zambia, DRC-Congo) for accuracy of aflatoxin analysis. Visited and evaluator laboratories in Malawi and Zambia, conducted interviews and wrote country reports.

August – October 2016 and February – April 2017. As UNIDO international consultant to elaborate a proposal on the application of food processing and value addition to promote farmer resilience from climate change in Rwanda.

February – March 2017 – Training of Mchanganyiko CBO in Kibera on processing and production of fruit beverages (passion fruit and mango drinks) and training on processing and production of jams and marmalade (pineapple jam, strawberry jam and orange marmalade)

August – September 2017. GAM-AGIC 253 Turkey Government funded project. In Indonesia and Nigeria to evaluate the status of post-harvest handling of fruit and vegetables and dry grain storage to reduce post-harvest losses

CURRENTLY – Involved in cottage industry production of milk products, principally mala and yoghurt, and fruit products (principally juices, nectars and drinks) through a Registered Cottage Industry FORTUNA FOODS KENYA LTD. Already have bar codes and marketing yoghurt of four flavors (strawberry, vanilla, mango and pineapple) in bottles (250 ml, 500 ml). Also marketing fruit juice drinks (orange and pineapple).

Currently also consulting with an SME TDL in Kikuyou on the manufacture of peanut butter (different variants in the market) and coated peanuts (different variants in the market) and manufacture of jams and jellies of high quality.

H. SEMINARS AND WORKSHOPS 1. Have organized several workshops locally for various sponsors. 2. Have attended and presented papers in several workshops, seminars and meetings locally and

abroad. I. CONTRIBUTIONS THROUGH MEDIA 1. November 13, 2006: Article in Nation News Paper on ‘The youth Development Fund can act to

catalyze industrial development in Kenya’ 2. October 20, 2007: Article in Nation News Paper on ‘How safe are the Genetically Modified

Organisms (GMO)’ 3. January 30, 2008: Appearance on CITIZEN TV Power Breakfast for presentation on ‘Genetically

Modified Foods, Agricultural research and the Biosafety in Kenya’ 4. Have also been interviewed by the Nation News Paper on ‘the safety on use of benzoic acid as

food preservative – Comments appeared in Nation’ 5. December 9, 2008: Article in the nation news Paper on ‘Let’s go slow on genetics as safer

options exist – article on GMOs 6. August 25, 2009: Article in Nation News Paper on ‘Pellagra diet: Why Kenyans are ailing from

consumption of maize alone’ J. INTERACTION WITH THE INDUSTRY 1. Nestle Foods Nairobi – Helped with development of breakfast cereal ‘Golden Morn’ 2. PJ Products Nairobi – As consultant in the development of tomato sauce, curry sauces, fruit

flavoured drinks and cornflakes

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3. Del Monte Thika – Analyses of the canned pineapple products and pineapple juices for levels of tin that seeped in through the can lacquers

4. Valu Pak Foods – Helped with the validation of the process for canning French beans 5. Bio Foods Nairobi – Headed the Department team to diagnose and correct the microbial

contamination in their yoghurts 6. Brookside Dairy, Ruiru - Consultancy in the development of real fruit yoghurt and mala flavours.

Developed banana, mango, passion fruit and strawberry flavours and mixes 7. Glaxo SmithKline – Current: To help with validation of dossiers on their products, and assist with

development of new products 8. Kenya Bureau of Standards (KEBS) as Chairman of the Fruits and Vegetables Technical

subcommittee - Development of standards for jams and jellies - Development of standards for tomato ketchup, tomato sauces and chilli sauces - Development of standards for fruit juices, and fruit-flavoured nectars and drinks

9. Kenya Bureau of Standards (KEBS) as the Chairman of the Food Additives Technical Committee – Specifications with regard to levels of the allowed additives in specific food products including fruit-based beverages (preservatives) and fatty foods (antioxidants) Kenya Bureau of Standards (KEBS) as member of Technical Committee on Health and nutrition I. PUBLICATIONS a. Theses and Reports

1. Imungi, J.K. 1979. Physical and chemical changes taking place during extraction and concentration of clear guava juice, M.Sc. thesis, University of Nairobi, Kenya.

2. Imungi, J.K. 1985. Nutritional and sensory properties of cooked, canned and stored cowpea leaves. Ph.D. thesis, Cornell University, USA.

3. Imungi, J.K. and Siegenthaler, E.J. 1986. Manpower survey of the Food Industry in Kenya. Report prepared for Directorate of Personnel Management (DPM), Kenya.

4. Dannecker, R., Baldin, G.O., and Imungi, J.K. 1987. Evaluation of Department of Food Technology and Nutrition: Suitability of the Food Technology graduate to the needs of the Kenyan Food Industry. Report prepared for Swiss Development Cooperation (SDC), Bern, Switzerland.

5. Imungi, J.K. 1991. Post harvest processing and storage of maize, beans and cassava by small holders in Kenyan. Report prepared for GTZ, Hamburg, Germany.

6. Imungi, J.K. 1994. Preliminary analysis of the fruit-processing sub-sector in Kenya. Report prepared for Kenya Management Advisory Programme (K-MAP), Nairobi, Kenya.

7. Imungi, J.K. 1995. The Tharakan Primary Health Care Project. Baseline Survey on the health and sanitation in Tharaka, Meru East district of kenya. Funded by Red Barnet, Danida, Denmark.

8. Imungi, J.K. and Kinoti, M.F. 1997. Feasibility study on the possibility of establishing a Dairy Processing Plant in Uganda, Prepared for Brookside Dairy, Kenya.

9. Imungi. J. K. 2003. Regional Program on harmonization of food system in Eastern Africa: Kenya Country report. Prepared for United Nations Industrial Development Organization (UNIDO), Vienna, Austria.

10. Imungi, J. K. 2004. Food Chemical Analysis for Lesotho. Preliminary report on the establishment of a food analysis laboratory for Lesotho. Prepared for FAO, Rome.

11. Imungi, J. K. 2005. Women entrepreneurship capacity development in Meru South and Kilifi districts of Kenya. Prepared for United Nations Industrial development Organization (UNIDO), Vienna, Austria

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. b. Papers Presented in conferences

12.Imungi, J.K. 1986. Cassava in Kenya: Consumption, Cyanide contents, toxicity. Presented in EURO FOOD TOX II, Zurich, Switzerland, and 15- 18 October 1986.

13.Imungi, J.K. 1987. Food Additives: Benefits and Hazards. Presented at the 2nd KBS

National Food Control Seminar, Nairobi, and 6 - 9 October 1987 14.Imungi, J.K. 1988. Possibility of extraction of Leaf Protein Concentrate from Kale Leaves.

Presented at the First Symposium of the National Council of Zimbabwe, Harare, and 3 - 7 January 1988.

15.Imungi, J.K. 1989. Contribution of indigenous vegetables to nutrition in Kenya. Presented at the KENGO Symposium on Green Vegetation, Nairobi 20 - 23 September 1989.

16.Imungi, J.K. 1989. Quality of unfractionated protein concentrate extracted from Kale leaves. Paper presented at the 3rd International Conference of Leaf Protein, Pissa, Perugia, Viterbo, Italy, 1 - 7 October, 1989.

17.Kabira, J.N., Imungi, J.K. and Anandajaysekerani, P. 1990. A preliminary techno-economic study of potato flour production in Kenya. Presented at the KARI Annual Science Conference, Nairobi 5 -7 September 1990.

18.Imungi, J.K. 1991. Possibility of dehydration of cassava in Kenya. Presented at the Workshop on Process Product Development for Root and Tuber Crops. IITA, Ibadan, Nigeria, 26 October - 4 November 1991.

19.Kabira, J.N., Oyunga, M. and Imungi, J.K. 1991. Determination of the potential use of potato flour for Chapati and Mandazi preparation in Kenya. Presented at the KARI/CIP Technical Workshop, Nairobi.

20.Imungi, J.K. 1992. Post harvest handling of perishable crops. Presented at the Seminar of Post harvest Management of Food Crops. Nairobi, 29 - 30 January 1992.

21.Imungi, J.K. 1993. Storage and Ripening of Kenyan mangoes. Presented at the International Symposium on Post harvest Handling of Tropical Fruit, Chiang Mai, Thailand, 19 - 23 July, 1993.

22.Githunguri, C.M., Ekamayake I.J., Chweya, J.A. and Imungi, J.K. 1996. Cyanogenic Potential of Tuberous roots and leaves of Six Cassava Clones as affected by plant age and Agro-Ecological Zones. 2nd International Crop Science Congress, November 17 - 24, New Delhi, India.

23.Imungi, J.K. 1997a. Traditional Foods of Kenya. Presented in International Conference on Traditional Foods. 6 - 8 March 1997, Mysore, India.

24.Imungi, J.K. 1997b. Commercialization of Traditional Foods in Kenya - A Case Study of Fermented Milk. Presented in International Conference on Traditional Foods. 6 - 8 March 1997.Mysore, India.

25.Cecilia M. Onyango and Jasper K. Imungi. 2008. Post harvest handling and characteristics of fresh-cut traditional vegetables sold in Nairobi – Kenya

26.Kunyanga, C. N., Strum, S., Graham, S., Sipitiek, J. and Imungi, J. K. 2009. Physicao-chemical methods for preservation of Omputia cactus syrup: Empowerment of Maasai women in Laikipia, Kenya. Presented in the 9th African Crop Science Conference, Cape Town, South Africa 28th September – 3rd October 2009

27.Kunyanga, C. N., Biesalski, H. K., Sherbaum, V., Imungi, J. K. and Okoth, M. W. 2010. Evaluation of the role of flavonoids present in indigenous foods in the health and nutrition of the vulnerable groups in Kenya. Presented in the II World Congress of Public Health Nutrition, I Latin American Congress of Community Nutriotion, Alfadega, Porto, Portugal, 23 – 25 September 2010.

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28.Kunyanga, C. N., Biesalski, H., Sherbaum, V., Valdivel, V., Imungi, J. K. and Okoth, M. W. 2010. Presented in the African Epidemiology Conference, Nairobi, Kenya, 4 – 6 October, 2010

c. Papers in refereed Journals and Proceedings

29.Imungi, J.K., Scheffeldt, P and Saint-Hilaire, P. 1980. Physico-chemical changes during extraction and concentration of clear guava juice. Lebensm-Wiss.u Technol. 13:248.

30.Imungi, J.K. and Potter, N.N. 1983. Nutrient contents of raw and cooked cowpea leaves.

J. Food Sci. 48:1252.

31.Imungi, J.K. and Muroki, N.M. 1984. Utilization of legumes in alleviation of protein malnutrition in Kenya. Promotion of Science and Technology 10:14.

32.Imungi, J.K. and Potter, N.N. Nutritional and sensory properties of canned and stored

cowpea leaves. Nutritional Reports International 31:21.

33.Imungi, J.K. 1987. Nutrient contents of cured potatoes from Kenyan highland varieties. Ecology of Food and Nutrition 20:51.

34.Imungi, J.K. and Kabira, J.N. 1989. Proximate composition and mineral contents of six

Kenyan varieties of beans (Phaseolus vulgaris). Ecology of Food and Nutrition 23:13. 35.Imungi, J.K. and Onyango, C.A. 1990. Possibility of incorporation of cassava flour into

some Kenyan traditional foods. Ecology of Food and Nutrition 23:125.

36.Imungi, J.K. and Wabule, M.N. 1990. Some chemical characteristics and availability of vitamin A and vitamin C from Kenyan varieties of papayas. Ecology of Food and Nutrition 24:115.

37.Mwajumwa, L.B.S., Kahangi, E.M. and Imungi, J.K. 1991. The Prevalence and nutritional

value of some Kenyan indigenous leafy vegetables from three locations of Machakos District. Ecology of Food and Nutrition: 26:275.

38.Kabira, J.N., Oyunga, M. and Imungi, J.K. 1991. Determination of the potential use of

potato flour for Chapati and Mandazi preparation. Proc. KARI/CIP Technical Workshop, Nairobi, 5th - 7th September 1990.

39.Kabira, J.N., Imungi, J.K., Haas, J. and Amado, R. 1991. Proximate composition, mineral

contents and protein nutritional quality of potato flour from solar-dried raw potato slices. In production, Post harvest Technology and Utilization of potatoes in the Warm Tropics Eds. Govinden, N., Julien, M.H.R., Hunt, G.L.T. and Autrey, L.J.C. pp. 142.

40.Kabira, J.N. and Imungi, J.K. 1991. Possibility of incorporating potato flour into three

traditional Kenya foods. African Study Monographs 12:211.

41.Onyango, C.A., Keya, E.L. and Imungi, J.K. 1993. Aspects of cassava-cereal composite flour quality and appropriate use in some Kenyan food products. Discovery and Innovation 15:241.

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42.Imungi, J.K. 1993. Solar dehydration of cassava for production of flour for local foods in

Kenya. In: Product Development for Root Tuber Crops. Eds. Scott, G.J., Fergusson, P.I. and Herrera, J.E. CIP Proc. Volume III: Africa, pp 323-326. ISBN 92-9060-160-4.

43.Imungi, J.K. 1993. Storage and ripening of Kenyan mangoes. In: Post harvest Handling of

Tropical Fruits. Eds. Champ BIR. Highley E. and Johnson, G.I. ACIAR Proceedings No. 50. Pp. ISBN 186320 1017.

44.Kabira, J.N. and Imungi, J.K. 1994. Effect of substituting wheat flour with dehydrated

uncooked potato flour or rheological properties of dough and baking quality bread. Proc. 5th Symp. ISTRC-AB. pp 332-335.

45.Mathooko, F.M. and Imungi, J.K. 1994. Ascorbic acid changes in indigenous Kenyan leafy

vegetables during traditional cooking. Ecology of Food and Nutrition 32-239.

46.Imungi, J.K. and Choge, R.C. 1996. Some physico-chemical characteristics of four Kenyan tropical fruits and acceptability of blends of their beverage nectors. Ecology of Food and Nutrition. 35:285-293.

47.Muroki, N.M., Maritim, G.K., Karuri, E.G., Tolong, H.K., Imungi, J.K., Kogi-Makau, W.,

Mamman, S., Carter, E. and Maretzki, A.N. 1997. Women in the development of nutritionally improved weaning foods. A Nutribusiness strategy. J. Nutrition Education 29:335-342.

48.Korir, S.C.R., Imungi, J.K. and Muroki, N.M. 1996. Proximate chemical composition of street foods and their energy and protein contribution to the nutrition of manual workers in Nairobi. Ecology of Food and Nutrition. 37:123-133.

49.Murage, E.N., Chweya, J.A. and Imungi, J.K. 1996. Changes in leafy yield and nutritive

quality of the Black nightshade (Solanum nigrum) as influenced by nitrogen application. Ecology of Food and Nutrition 35:149-157.

50.Imungi, J.K. 1997. Changes in Vitamin and Mineral Contents during preparation and

processing of Kenyan Traditional Green Leafy Vegetables - A Review. Journal of Food Technology in Africa 1 (1): 17-19

51.Imungi, J.K. 1997. Ripening of Kenyan Mangoes of the Ngowe variety during storage at

ambient temperatures in different packages. Journal of Food Technology in Africa 2(1): 10-14.

52.Hagenimana, V., Carey, E. Gichuki, S.T., Oyunga, M.A. and Imungi, J.K. 1998.

Carotenoid contents in fresh, dried and processed sweet potato products. Ecol. Food Nutr. 37:443-447.

53.Kaahwa, A.R., Okoth, M.W. and Imungi, J.K. 1999. The effect of homogenization stabilizer

and amylase treatment on viscosity of passion fruit juice. J. Food Technol. Afr. 4(1):22-27.

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54.Abuye, C., Omwega, A.M. and Imungi, J.K. 1999. Familial tendency and dietary association of goitre in Gamo-gofa, Ethiopia. East African Medical Journal 76:447-452.

55.Imungi, J.K., 2002. The brighter side of phenolic compounds abundance in

African leafy vegetables. International Plant Genetic Resources Institute

Newsletter for Sub-Saharan Africa, Issue 17Rome, Italy

56.Okoth, M.W., Kaahwa, A.R. and Imungi, J.K. 2000. The effect of homogenization stabilizer and amylase on cloudiness of passion fruit juice. Food Control II (2000): 305-311.

57.Mziray, Rajabu S., Jasper K. Imungi and Edward G. Karuri, 2000. Changes in ascorbic

acid, beta-carotene and sensory properties in sun dried and stored amaranthus hybridus vegetables. Ecology of Food and Nutrition 39:459-469.

58.Imungi, J. K. 2002a. The brighter side of phenolics abundance in African Leafy Vegetables.

Internationa Plant Genetic Resources Institute (IPGR). Newsletter for Sub-Saharan Africa No. 17:8

59.Imungi, J. K. 2002b. Traditional food processing – African leafy vegetables in biofortification of a maize product with vitamin a. IPGR Newsletter for Sub-saharan Africa No. 18: 7

60.Ngatia, E.M., Nyanga, P.M., Imungi, J.K., Muita, J.W. and Ogarrd, B. 2001a. Artificial

sucking habits and malocclusion in 3-5 year-olds in Nairobi. African Journal of Oral Health Sciences (AJOHS 2(2): 27-29.

61. Ngatia, E. M., Nyanga, P. M., Imungi, J. K., Muita, J. W. and Ogard, B. 2001b.

Association between breast/bottle feeding and sucking habits among 3-5 year olds in Nairobi. AJOHS 2(2): 44-46.

62.Ngatia, E.M., Imungi, J.K., Muita, J.W. and Ng’ang’a, P.M. 2001. Dietary patterns and

dental carries in nursery school children in Nairobi, Kenya. East African Medical Journal: In print.

63.Mziray, Rajabu, S., Jasper K. Imungi and Edward G. Karuri, 2001. Nutrient and

antinutrient contents of raw and cooked amaranthus hybridus. Ecology of Food and Nutrition 40:53-65.

64.Nyariki, D.M., S.L. Wiggins and J.K. Imungi, 2002. Levels and causes of Households Food

and Nutrition Insecurity in Dryland Kenya. Ecology of Food and Nutrition 41:155-176

65. Abuye, C., K. Urga, H. Kinapp, D. Selmar, A. M. Omwega, J. K. Imungi and P. Winterhalter. 2003. A composition study of Moringa stenopetala leaves. East S. African Medical Journal 80: 247 – 252.

66.Kihurani, A. W. , S. Shibairo, J. K. Imungi, R. D. Narla, and E.E. Carley, 2003.

Susceptability of sweet potato germplasm to Rhizopus soft rot caused by Rhizopus Stolonifer and Rhizopus Oryzae in Kenya. MUARIK Bulletin 6: 30 – 34

67.Imungi, J. K. 2006. Limitations to impact of fortified food – Letter to the Editor. NutriView

2006/2: 8

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68.Muchoki, C. N., Imungi, J. K., and Lamuka, P. O. 2007. Changes in beta-carotene, ascorbic acid and sensory properties in fermented, solar-dried and stored cowpea leaf vegetables. African journal of Food, Agriculture, Nutrition and Development (AFJFAND) 7(3): 1-20.

69.Onyango, C. M., Shibairo, S. I., Imungi, J. K. and Harbinson, J. 2008. The physico-

chemical characteristics and some nutritional value values of vegetable amaranth sold in Nairobi. Ecology of Food and Nutrition 47: 382 – 398

70.Onyango, M. C. and Imungi, J. K. 2007. Post harvest handling and characteristics of fresh-

cut traditional vegetables sold in Nairobi-Kenya. Proc. African Crop Science Conference, 27 – 31 October 2007. El-Minia Egypt. ISSN 1023-070X.

71.Oiye, S. O., Mwangi, A. M. and Imungi, J. K. 2009. Triple simultinuous stabilizing action of

rosemary spice (Rosemarinum officinalis L.) in full-fat soy-based flour rich in protein and beta-carotene. African Journal of Food Science 3(5): 125 – 130

72.Kunyanga, C. N., Mbugua, S. K., Kangethe, E. K. and Imungi, J. K. 2009. Microbiological

and acidity changes during traditional production of Kirario: An indigenous Kenyan Fermentedporridge produced from green maize and millet. African journal of Food Agriculture and development 9(6): 1419 – 1435

73.Kunyanga, C. N., Mbugua, S. K., Imungi, J. K. and Kangethe, E. K. 2009. Isolation and

characterization of lactic acid bacteria in Kirario, and indigenous Kenyan fermented porridge based on green maize and millet. J. Trop. Microbiol. Biotechnol. 2009: 21 – 30

74.Kunyanga, C. N. and Imungi, J. K. 2010. Quality characteristics and acceptability of bread

produced with supplementation of Dolichos lablab beans. Food Science and Technology research Journal 16(6):

75.Kunyanga, C. N., Strum, S., Graham, J., sipitiek, J. and Imungi, J. K. 2009. Physico-

chemical methods for preservation of opuntia cactus fruit syrup. Proc. Afric. Crop Science Conference. ISSN 1023-070X/2009$4.00 Vol. 9: 333 – 337

76.Onyango, C. M., Imungi, J. K., Mose, L. O., Harbinson, J. and Olaf van Kooten. 2009.

Feasibility of commercial production of amaranth (Amaranthus hypochondriacus) leaf vegetable by small scale farmers in Kenya. ISSN 1023-070X/2009$4.00 Vol. 9:

77.Kunyanga, C. N., Biesalski, K., Sherbaum, V., Vadivel, V., Imungi, J. K. and Okoth, M. W.

2010. Evaluation of the role of flavanoids present in indigenous foods regarding health and nutrition of vulnerable groups in Kenya. Proc. II World Congress of Public Health Nutrition – Porto, Portugal, September 23 – 25, 2010.

78.Abong, G. O., Okoth, M. W., Imungi, J. K. and Kabira, J. N. 2010. Consumption patterns,

diversity and characteristics of potato crisps in Nairobi, Kenya. J. Appl. Biosci. 32; 1942 – 1955

79.Abong, G. O., Okoth, M. W., Imungi, J. K. and Kabira, J. N. 2010. Characteristics of

industry, constraints in processing, and marketing of potato crisps in Kenya. Journal of Animal and Plant Sciences 1: 936 – 943

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80.Abong, G. O., Okoth, M. W., Imungi, J. K. and Kabira, J. N. 2010. Evaluation of Kenyan

potato cultivars for processing into potato crisps. Agriculture and Biology Journal of North America (ABJNA) 1(150): 8886 – 893

81.Muchoki, CN, Lamuka PMO, and Imungi JK. 2010. Reduction of Nitrates, Oxalates and

Phenols in Fermented Solar Dried and Stored Cowpea (Vigna Unguiculata L Leaf Vegetables. AJFAND 10(11): 4398 - 4412

82.Onyango, C. M., Harbinson, J., Imungi, J. K. and van Koten, O. 2011. Influence of maturity

at harvest, N fertilizer and post harvest storage on dry matter, ascorbic acid and beta-carotene contents of vegetable amaranth (Amaranthus hypochondriacus). Int. J. Postharvest Technology and Innovation, Vol. 2, No. 2011: 180 – 196

83. Abong, G. O., Okoth, M. W., Imungi, J. K. and Kabira, J. N. 2011. Effect of packaging and storage temperature on the shelf life of crisps from four Kenyan potato cultivars. American Journal of Food Technology 2011

84. Kunyanga, C. N., Imungi, J. K., Okoth, M. W., Biesalski, H. K. and Vadivel, V. 2012: Total

phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and tradirionally processed Kenyan indigenous food ingredients. LWT – Food Science and Technology 45: 269 – 276

85.Onyango, C. M., Harbinson, J., Imungi, J. K., Shibairo, S. I. and van Kooten, O. 2012. Influence of organic and mineral fertilization on germination, leaf nitrogen, nitrate accumulation and yield of vegetable leaf amaranth. Journal of Plant nutrition 35: 342 – 365.

86.Kunyanga cathrine, Jasper Imungi, Michael Okoth, Vellingiri Vadivel and hans Konrad

Biesalski. 2012. Development, acceptability, and nutritional characteristics of a low cost, shelf-stable supplementary food product for vulnerable groups in Kenya. Food and nutritional Bulletin 33: 43 – 52.

87.Lore, T. A., Imungi, J. K. and Mubuu, K. 2013. A framing analysis of Newspaper Coverage

of Genetically modified Crops in Kenya. Journal of agric. And Information 14:2, 132 – 150.

88.Imungi, J. K. 2013. The potential of nixtamalization of maize to improve safety of consumption, nutritional value and processing property. Proceedings of conference on Trends and opportunities in the production, processing and consumption of staple food crops in Kenya held in Nairobi, Kenya on 25 – 26 April 2013. ISBN978-3-944331-17-1

89. Kilonzo, R. M., Imungi, J. K. Muiru, W. M., Lamuka, P. O. and Njage, P. M. K. 2014.

Household dietary exposure to aflatoxin from maize and maize products in Kibwezi District of Makueni County of Eastern Province, Kenya. Food Additives and Contaminants: Part A: 1 – 8

90.Catherine Muthoni Nguu-Gutu, Jasper K. Imungi, Edith M. Ngatia. 2014. Snacking and its

effect on nutritional status of adolescents in two national high schools in Nairobi Kenya. Food Science and Quality Management 30: 48 – 58.

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91. Kunyanga, C. N., Vellingiri, V. and Imungi, J. K. 2014. Nutritional Quality, Phytochemical composition and Health Protective Effects of an under-utilized Prickly Cactus fruit (Omputia Strcta hawa) Collected from Kenya. AJFAND 14(7): 9561 – 9577

92.Gichure Josphat, N., Kunyanga, C. N., Mathi, P. M. and Imungi, J. K. 2014. The present

status of meat processing and preservation in the pastoral regions of Kenya. Food Science and Quality Management 34: 42 – 50

93.Andago, A. A., Imungi, J. K., Mwangi, A. M. and Nduati, R. W. 2015. Knowledge and

practices related to iron deficiency anaemia in the Lake Victoria Region of Kenya. Journal of International, Academic Research for Multidisplinary 3(2): 136 – 146.

94.Waswa, J. and Imungi, J. K. 2014a. Prevalence and Predictors of Geophagy among

AdolescentGirls in Likuyani District of Kakamega County. J. Food Nutr. Disor. #(4): 1 – 9

95.Waswa, J. and Imungi, J. K. 2014b. Efficacy of Millet Based Product on Management of Geophagy: A Randomized Control Trial. J. Food Nutr. Disor. 3(5): 1 – 10

96.Waswa, J. Imungi, J. K. and Mwangi, A. M. 2014. Development, Sensory Evaluation and

Nutritional Quality of a Millet Based Food Replacer for Geophargy. J. Food Nutr. Disor. 4(1): 1 –

97.Andago, A. Imungi, J. Mwangi, A. Lamuka, P. Nduati, R. 2015. Development of bovine

blood enriched porridge flour for alleviation of anemia among young children in Kenya. Food Science and Quality management (online) Volume 39: 73 – 83

98.Muthike, C. W., Imungi, J. K., Muchemi, G. 2015. Nutritional knowledge and dietary

diversity of cancer patients at cancer treatment centre, Kenyatta national Hospital, Kenya. African Journal of Food, Agriculture, Nutrition and Development (AJFAND) !5(5) : 10521 – 10537

99.Clara C. Kirui and Jasper K. Imungi. 2015. Assessment of the traditional and improved

methods to reduce aflatoxin levels in maize and products. African Journal of Food, Agriculture, Nutrition and Development (AJFAND). Submitted for publication

100. Nkirigacha, E. M., Imungi, J. K. and Okoth, M. W. 2016a. To assess the food

consumption practices, dietary intake and nutritional status of lactating mothers in the household after interventionin Mwanamukia-Nairobi. European International Journal of Science and Technology 5(4): 9 – 20.

101. Nkirigacha, E. M., Imungi, J. K. amd Okoth, M. W. 2016b. To assess the age of giving complementary feeding to infants before six months and the reason given and the nutritional status of lactating mothersof Mwanamukia Area-Nairobi. Global Journal of Biology, Agriculture& Health Sciences 5(1): 49 – 67.

102.Mathi, P. M., Kunyanga, C. N., Gichure, J. N. and Imungi, J. K. 2016. Utilization of Beef

Slaughter By-Products among the Kenyan Pastoral Communities. Food Science and Quality Management 53: 78 – 83

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103.Mugambi, Rahab M., Imungi, J. K., Waudo, J. N. and Ondigi, A. 2016a. Mother’s and Household’s Food Security States in Kangai and Mutithui Locations of Mwea West Sub County, Kenya. Food Science and Quality Management 58: 12 – 19

104.Mugambi, Rahab M., Imungi, J. K., Waudo, J. N. and Ondigi, A. 2016b. Relationship

between Mother’s Socio Demographic Characteristics and Food Security Status in Kangai and Mutithi Locations of Mwea West Sub County, Kenya. Food Science and Quality Management 58: 20 – 28

105.Mugambi, Rahab M., Imungi, J. K., Waudo, J. N. and Ondigi, A. 2017a. Dietary

micronutrient intake amongst mothers in Kangai and Mutithi locations of Mwea West Sub County, Kenya. Food Science and Quality Management 59: 47 – 55

106.Mugambi, Rahab M., Imungi, J. K., Waudo, J. N. and Ondigi, A. 2017b. Relationship

between Socio Demographic Status anmd Risk Factors for Micronutrient Utilization among Mothers in Mwea West Sub County, Kenya. . Food Science and Quality Management 59: 56 – 62

107.Kihara Rose Wanjeri*, Imungi Jasper Kathenya, Lamuka Peter Obimbo. 2017. Diversity of

Micro, Small and Medium Cereal Milling Enterprises in Nairobi County, Kenya

and Levels of Aflatoxins in their Milled Products.World Journal of Nutrition and

Health 5(2): 33 – 40

108. Rebecca. A. Ebere, Violet. N. Kimani, Jasper. K. Imungi. 2017a. Prevalence of

Diabetes Mellitus Type 2 and its Association with Demography, Socio-Economy

and Nutritional Status for Women of Amagoro Division in Western Kenya. IOSR

Journal of Nursing and Health Science (IOSR-JNHS) 6 (3): 51

109.Rebecca A. Ebere, Violet N. Kimani, Jasper, K. Imungi. 2017b. Dietary Patterns

of the Iteso Community living in Amagoro Division of Western Kenya. IOSR

Journal of Nursing and Health Science (IOSR-JNHS) 6 (3): 01-09

110.Rebecca Aya Ebere Jasper Kathenya Imungi, Violet Nyambura Kimani. 2017a.

Glycemic Indices of Cassava and Sweet Potatoes Consumed in Western Kenya.

Food Science and Quality Management 63: 7 - 12

111.Rebecca Aya Ebere, Jasper Kathenya Imungi, Violet Nyambura Kimani.

2017b. Glycemic Responses to Stiff Porridge (Ugali) Meals Consumed in Western

Kenya. Food Science and Quality Management .63: 55 – 63

112.Rebecca Aya Ebere, Jasper Kathenya Imungi, Violet Nyambura Kimani.

2017c. Proximate Composition, Energy Contents and Blood Sugar Responses of

Stiff Porridge and Rice Meals Consumed in Kenya. Food Science and Quality

Management 63: 64 – 73

113.Catherine Muthoni Nguu-Gutu, Prof. Jasper K. Imungi, Dr. Edith M. Ngatia.

2017. Socio-Economic Characteristics of and Snacking Among High School

Adolescents in Nairobi, Kenya. IOSR Journal of Nursing and Health Science (IOSR-

JNHS) 6(3): 21-31

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114.Mercy Adhiambo Ndiege, Jackson Nyamari, and Jasper K. Imungi. 2017. Food

Hygiene Condition and Microbial Contamination of Minimally Processed Fruits in Central

Ward, Nairobi County. International Journal of Scientific and Research Publications

(IJSRP) 7(8): 137 – 140.

115. Tanui, C., Imungi, J. K. and Ngala, S. 2017. Associastion between perfiormance and

injury with dietary intake and nutritional status among athletes: Case of Iten Training

Camp in the Rift Valley of Kenya. IIOSR Journal of Sports and Physical Education

(IOSR-JSPE) 4(3): 62 – 71.

116.Chikondi, Memory Liomba, Jasper Imungi, George Ooko Abong and Smith

Nkhata. 2018. Sensory and proximate assessment of fat cakes enriched with

soybean protein. Journal of Advances in Food Science & Technology 5(1): 20-

26.

117.Wilson G. Karibe, Catherine N. Kunyanga and Jasper K. Imungi. 2018.

Current status and utilization of beef slaughter by-products by pastoral

communities in Kenya: The case of bovine tripe. Journal of Advances in Food

Science & Technology 5(2): 48-57

118.Kitty Mngoli, Jasper K. Imungi, William M. Muiru. 2018. Aflatoxin Contents

and exposure in Young Children, and Sensory Characteristics of a Nixtamalized

Supplementary Porridge. Food Science and Quality Management Vol 78: 1 - 6

119. Kakwu, Carolyne K., Imungi, J. K. and Muiru W. M. 2018. Physico-chemical,

sensory and storage characteristics of crisps processed from cassava with

parboiling to reduce cyanide contents. IOSR Journal of Environmental Science,

Toxicology and Food Technology 12(9): 82 – 88

120.Caroline Wakuthie Muthike, Jasper K. Imungi and Wambui Kogi=Makau. 2018.

Knowledge on Benefits of Consumption and Cooking Time of Leafy Vegetables in

Peri-urban Communities, Food Science and Quality Management 79:

121.Caroline Wakuthie Muthike, Jasper K. Imungi and Wambui-Kogi makau. 2018.

Cancer Screening and Consumption of Leafy Vegetables among a Peri-urban

Community of Nairobi Metropolis. Journal of Nutrition and Dietetics 2(1): 46 –

56.

122.Wilson G. Karibe, Catherine N. Kunyanga and Jasper K. Imungi. 2018.

Microbiological Status of Ready to Eat (RTE) Bovine Tripe Rolls under Different

Storage Conditions. Food Science and Quality Management 78: 7 – 16

123.Jane K. Kamanja, Jasper K. Imungi and Alice Mboganie Mwangi. 2018.

Association of socio=demographic and socio-economic of first time motherswith

their knowledge of antenatal maternal nutrition. A case of Kenyatta National

Hospital in Nairobi, Kenya. IOSR Journal of Nursing and Health Science (IOSR-

JNHS) Vol (Nov – Dec 2018): 82 – 88.

124.Maureen M. Kuboka, Jasper K. Imungi, Lucy Njue, Florence Mutua, Delia Grace

and Johanna F. Lindahl. 2019. Prevalence of aflatoxin M1 in raw milk traded in

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peri-urban Nairobi and the effect of boiling and fermentation. Journal of Infection,

Ecology and Epoidemiology Vol. 9: 1 – 8

125.Jere, G. M., Imungi, J. K., Chimtengo, S. A. 2019. Improvement of Protein and

Energy in Malawi through Supplementation of Maize Meal Nsima with Soybean.

International Journal of Food Science and Nutrition 4(5): 06 – 12

126.Kavugho, M. G., Imungi, J. K. and Njue L. 2019. Aflatoxin Contamination of

Maize Meal Sold and Consumed in the Three Main Cities of North Kivu Province

of the Democratic Republic of Congo. 2019. Journal of Experimental Agriculture

International 40(6): 1 - 6

D. Chapters in books 1. Maundu, P.M., E.I. Njiiro, J.A. Chweya, J.K. Imungi and E.N. Seme. 1999. Traditional green leafy vegetables of Kenya. In Chweya J.A. and Eyzaguirre, P.B. Eds. The Biodiversity of Traditional Leafy Vegetables pp. 51-83. IPGRI, Rome, Italy. Articles in Local Dailies 1. Imungi, J. K. 2019. How to safely hasten ripening of bananas. Daily Nation, January 12, 2019 3. Imungi, J. K. 2019. Change approach to reduce aflatoxin in peanuts. People Daily, Thursday April

18, 2019. e. Local and International Honors 1. Nomination as a LEADING EDUCATOR OF THE WORLD 2005 by International Biographical centre (IBC) Cambridge, England in 2005. 4. Nominated as WHO IS WHO IN THE WORLD 2011 by MARQUIS International USA in 2011 5. 6. Nominated as among TOP 100 SCIENTISTS 2011 by International Biographical centre (IBC)

Cambridge, England in 2011.

7. Nominated to be member of American Chemical Society (ACS), since 2011. 8. Nominated by the International Biographical Centre (IBC) for an International Einstein Award for

Scientific Achievement in 2011 9. Nominated by the American Biographical Institute (ABI) as MAN OF THE YEAR 2012\

10.Nominated by the International Biographical Society (IEBC), Cambridge, England in 2015:

MEMBER OF THE 2000 OUTSTANDING INTELLECTUALS OF THE 21ST CENTURY – 9TH EDITION

11.Nominated by the University of Nairobi in the Department of Food Science, Nutrition and

Technology, BEST TEACHER 2016

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