1

UNIVERSITY OF NAIROBI

DEPARTMENT OF FOOD SCIENCE, NUTRITION & TECHNOLOGY FOOD RESEARCH OFFICE (FRO)

P.O BOX 29053-00625 NAIROBI.

TEL: 254-722-726547 E-mail: smmbugwa@yahoo.com

________________________________________________________________________

C.V: PROF. SAMUEL KURIA MBUGUA Ph.D. NAME : SAMUEL KURIA MBUGUA DATE OF BIRTH : 23RD SEPTEMBER, 1948 MARITAL STATUS : MARRIED WITH 3 CHILDREN I. ACADEMIC QUALIFICATIONS 1964 - 1967 : Cambridge School Certificate; Division 1, Njoro High School. 1968 - 1969 : Cambridge Higher School Certificate: 3 Principals and 2 Subsidiaries; Alliance High School. 1970 - 1973 : BSc. (Agric.): University of Nairobi, Kenya. 1973 - 1976 : MSc. (FST): Federal Institute of Technology (ETH), Zurich, Switzerland and University of Nairobi 1978 - 1981 : PhD. (FST): Cornell University, New York, U.S.A May 1981- Dec. 1981: Postdoctoral fellow, Cornell University: - Project on

reconstruction of thermophilic bacteria with cellulase activities, sponsored by General Electric Inc, U.S.A.

II. PROFESSIONAL EXPERIENCE April 1973 - June 1973: Research and Teaching assistant, Department of Animal Production, Upper Kabete Campus. University of Nairobi. July 1976 - Aug.1978: Tutorial fellow, Department of Food Science and Technology

(DFS&T), University of Nairobi with teaching assignments at Egerton College, Njoro, Kenya.

1981 - 1985: Lecturer at DFST, University of Nairobi.

2

1985 - 1991: Senior Lecturer at DFST, University of Nairobi. 1991 - 2006: Associate Professor, Department of Food Technology and

Nutrition (DFT&N), and Scientific Officer in-charge, Food Research Office (FRO), DFT&N. 2006 – Present: Professor of Food and Industrial Microbiology at the

Department of Food Science, Nutrition & Technology, University of Nairobi, Scientific Officer in-Charge, Food Research Office (FRO) and Chairman of College Research Committee.

1995 – Present: Founder and Director of Trisquare Products Limited; a Food

Processing Company specializing on Nutritionally and Health enhanced food products through microbial (fermentation) and enzymatic modification

III ADMINISTRATIVE ASSIGNMENTS & EXPERIENCE 1985 – 1991: First local Chairman for the Department of Food Science and

Technology, University of Nairobi. 1998 – Present: Founder of Food Research Office (FRO), at DFSN&T with the

help of funds from European Union and serving as the Scientific Officer in-charge

2005 – Present College of Agriculture and Veterinary Sciences Senate

Representative 2005 - Present: Chairman of the Faculty of Agriculture Curriculum Development

Committee 2006 - Present: Chairman of College of Agriculture and Veterinary Sciences

(CAVS) Research Committee 2009 June: Appointed the Quality Assurance Officer (QAO) for the

academic programs and related University administrative processes at CAVS.

IV PROFESSIONAL MEMBERSHIP Member of Kenya Institute of Food Science and Technology (KIFST). Member of New York Academy of Sciences. U.S.A

3

Member of East, Central and South African Food Science and Technology (ECSAFoST), an affiliate of International Union of Food Science and Technology (IUFoST) Member of the World Association for Industrial Technology Research Organization (WAITRO).

V. AWARDS AND RECOGNITION: 1. The 2002 Neville Clarke Award for the outstanding Teamwork contribution in “Analysis of milk-borne public health risks in milk Markets in Kenya. 2002. International Research for Livestock Institute (IRLI), Kenya 2. Pre-qualified for the Gold Medal Prize award for the African inventions and innovations. Final selection withheld pending the transformation process of Organisation of African Union (OAU) to African Union (AU) in 2002. VI. COURSES TAUGHT AT UNIVERSITIES University of Nairobi: BSc. Food Science & Technology program Ø Food fermentations and biotechnology

Ø Food Enzymology

Ø Fermented beverages Ø Food Products Development

MSc & PhD: Food Science & Technology Ø Advanced Food microbiology & Biotechnology.

MSc & PhD: Applied Human Nutrition Ø Food borne diseases, Protection and Microbial processing.

BSc. Biochemistry, School of Medicine, UON. Ø Food and Industrial Microbiology

Egerton University – Department of Dairy & Food Technology

• Microbiology of Food Processing • Biotechnology in Food Production.

4

VII. CURRENT RESEARCH, TECHNOLOGY DEVELOPMENT AND PROPOSALS INITIATIVES.

1. GARISECURE Project No.3 ICA4-2001-10133 from 2002 - 2007. An EU’s

INCO-DEV funded project on “Promotion of food utilization of Cassava in Eastern and Southern Africa, through Improvement and transfer of Gari technology” in collaboration with: (1) Moses Mengu, World Association for Industrial Technology Research Organisation (WAITRO), Denmark; (2) Dr. M. Egounlety, University of Benin, Benin; (3) Mrs. Cristina Pinto, BIOCHEMTEK, CSIR, South Africa; (4) Prof. P. Thonart, ULG, Belgium; (5) Prof. W.Holzapfel, BFE Germany and (6) Prof. S.K Mbugua- University of Nairobi, Kenya. Total approved budget of 800,000 .00 Euros.

2. Research Project proposal (2006) on “Development of “ProbioticGari”, a

product designed to cater for: A nutritionally enhanced therapeutic ration (Nutraceutical) for the clinically malnourished and those living with HIV-AID in Africa and the under-developed world. Developed for a consortia involving 4 African and 4 European countries, at a budget of about Euros: 1,500,000.00.

3. EU’s project proposal (2007) – NUTRIFOODS4AFRICA, on “Fighting malnutrition among pregnant women and children in their early years of life in Africa” in response to the EU’s FP 7 call. Involving 5 African countries and 5 European countries at total budget of Euros: 6,000,000.00.

4. New GARISECURE Pilot Plant Piloting project proposal 2009/10 on cassava production, processing and marketing in form of CASSOYA baking flour (Unga Safi Wa ChapoMandazi), by the Association of Kaloleni Women group’s Pilot Plant in Kaloleni district, Coast Province. Budget KShs 10 million from Innovation fund for Agriculture and Agribusinesses.

5. Current EU proposal for 2010: on “Removing constraints to solving of malnutrition problems in sub-Saharan Africa” (MALNUSOLVE4AFRICA), EU’s call-KBBE.2010.2.2-03: Identifying research needs on malnutrition in Africa – Mandatory Africa Call: FP7-AFRICA-2010 for euros 1,000,000.00.

VIII. SELECTED IMMEDIATE-PAST RESEARCH & TECHNOLOGY ACTIVITIES 1. SMALLFOOD Project No. ERB 351PL972857, 1998 – 2002. An INCO- DEV.

European Commission (EC) funded project on “ Removing constraints to the Development of small scale Food Processing Enterprises in sub-Saharan Africa”. A collaborative project with Centre for Food Economics Research, University of Reading, U.K.; Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement (CIRAD), France; Department of

5

Agribusiness, University of Dschang, Cameroon; Intermediate Technology (IT), Zimbambwe and Department of Food Technology and Nutrition, University of Nairobi, Kenya. Funded at Euros 165,000.00 for the Kenyan partner.

2. Feasibility study on the establishment of Large-Scale Cold Storage Facilities

for Irish potatoes in East Africa, 2001 – 2002 Foodnet G10 project, ASARECA, IITA Kampala, Uganda. Funded by USAID at USD 14,000.00 under ASARECA Foodnet program.

3. MSc thesis 2001: Analysis of Hazardous Critical Control Points (CCPs) in the

informally marketed raw milk in Kiambu and Nairobi Districts by Ms. Anne Mwangi D.F.T&N University of Nairobi- Funded from International Livestock Research Institute (I.L.R.I,) Nairobi.

4. MSc thesis 2001: Low cost preservation of Kales (Brassica oleracea var.

acephala), by Lactic Fermentation and Solar dehydration by Ms. Charity K. Mutegi D.F.T&N, University of Nairobi - self sponsored.

5. MSc thesis 2001: Studies on the Lactic Micro flora involved in the traditionally

fermented milk products "Kule Naoto and Mursik" of Maasai and Nandi communities respectively of Kenya by Mr. J.M Mathara, Dept. of Food Technology and Nutrition, University of Nairobi. - Funded by J.I.C.A.

6. MSc thesis project 2002: Studies on the Lactic micro flora involved in the

traditional fermented camel milk products in North Eastern province of Kenya by Ms. Tezira Lore, Dept Food Technology & Nutrition, University of Nairobi- Funded by D.A.A.D.

7. MSc thesis project 2002; Studies on the Public Health Hazards associated with

fish in Lake Victoria by Ms. Christine Mwangi DFT&N , University of Nairobi- Funded by S.I.D.A

8. PhD thesis project 2001 to 2004; Molecular characterisation and probiotic

properties of Lactic micro flora isolates from traditional fermented milk products in Kenya by Mr. J.M Mathara. Registered PhD student at J.K.U.A.T. Supervised by Prof. S.K Mbugua (D.F.T&N - University of Nairobi); Prof. W. Holzapfel, Director BFE- Germany) and Dr. P. Kutima (J.K.U.A.T). Funded by D.A.A.D.

9. PhD thesis project (on-going); Development of acceptable Kabalagala (a

Ugandan traditional cassava flour based pancake) , using sweet potato flour, by Constance Awori, Dept. Food Technology & Nutrition, University of Nairobi. Funded from Makerere University

6

IX. TECHNOLOGY DEVELOPMENT, APPLICATION AND COMMERCIALIZATION.

1. The deliverables from Project VIII (2) above in process of implementation by “Midlands Co. Ltd based in Nyandarua”, with anticipated grant of euros 1.5 million from PSOM agribusiness program from the Netherlands, on a joint venture basis with a Company from the Netherlands on a Private Public Partnership (PPP) basis.

2. Founder of Food Research Office (FRO) in the Department of Food Technology

and Nutrition with funds from Research Funding Donor agencies, involved in development of competitive research proposals, soliciting research funding and offering both extension and consultancy services to the Food industry in Kenya.

3. Founder of Trisquare Products Limited, a food manufacturing business with

products portfolio that includes production of Fruit pulp purees using enzyme technology, Cooking aids and Condiments using tomatoes and groundnuts and Nutritionally enhanced Therapeutic feeding porridge rations using lactic fermentation and enzyme technology.

4. Founder of Biotech Products Laboratory (BPL) 2000 at the College of

Agriculture and Veterinary Sciences, University of Nairobi; An Income Generating Unit (I.G.U) based on bio molecules of commercial value. Started with Chicken vaccine (TyphVax) and diagnostic antigens. Initiated with seed funds from University of Nairobi Enterprise Services. (UNES)

X. PROFESSIONAL CONSULTANCIES, ASSIGNMENTS AND EXTENSION SERVICES

1. 1987; Evaluation of research work on Grain/Food quality aspects of ICRISAT

mandate crops, and suggestions on the future course of action with particular reference to African countries.

2. 1988; Substitution of maize with sorghum and the process optimization in the

manufacture of Nyuki beer, an opaque alcoholic beverage by the Umoja Beverages Ltd. Nairobi.

3. 1992; Investigation on the problems related to high fresh pasteurized milk

returns and blowing of yoghurt at Delamare Dairiesl Ltd., Naivasha, and their solutions.

7

4. 1994; Investigations on the resources flow and their adequacy for the achievement of ACC/SCN goals in nutrition for Kenya in 1993/94 year. Consultancy assignment for ACC sub-committee nutrition. United Nations/WHO. Geneva, Switzerland

5. 1993 – 2000; Co- and Principal investigator for Nutribusiness Project; on

Development and commercialization of complementary feed by women groups in Bomett and Muranga districts, using locally available food materials. A collaborative business-oriented nutritional intervention project with Penn State University, USA and DFT&N, University of Nairobi, 1993 – 2000. Funded by USAID.

6. 1998; Organising Chairman, of the International workshop on strategies for

strengthening small scale food processing enterprises in Eastern and Southern Africa. Sponsored by CTA, German Foundation for International Development (DSE), and National Agricultural Research Organisation, (NARO), Uganda. 2 – 6 November 1998.

7. 2002; Investigation on the sources of erratic fermentation and failure of yoghurt at

Brookeside Dairy Co Ltd. Nairobi, Kenya. 8. 2003; Development of Technology, Processing line and Quotations for the

manufacture of starch-based fortified and fruit flavoured wines for Tornado Holding Ltd., Naivasha, Kenya.

X I THESES PUBLICATIONS 1. Study of the keeping quality of milk in the Kinangop plateau and suggestions for

improvement. MSc. Thesis 1976, University of Nairobi, Kenya. 2. Microbiological and biochemical aspects of 'Uji' (an East African sour cereal

porridge) fermentation and its enhancement through application of lactic acid bacteria. Ph.D. Thesis 1981, Cornell University, U.S.A.

XI I PUBLICATIONS 1. Mbugua, S.K. 1977. The survey of recipes of "Uji", the extent and mode of its

consumption in the Kenyan urban area. Department of Food Science and Technology, University of Nairobi, 1977.

2. Mbugua, S.K. 1982. Nitrates/Nitrites and Nitrosamines in foodstuff, and their

public health implications. KIFST Bulletin No. 6, May 1982.

3. Mbugua, S.K., Ledford, R.A., and Steinkraus, K.H 1983 Gas chromatographic determination of mono-, di- and trisaccharides in the "Uji" flour ingredients and during fermentation. Chem. Mikrobial. Technol. Lebensm, 8:40 - 45, 1983.

8

4. Mbugua, S.K 1983 Munyoko Consumption - A survey in Zambian cities. In

Handbook of Indigenous fermented Foods, Ed. K.H. Steinkraus, Mercel Dekker Inc. pp. 198, 1983.

5. Mbugua,S.K and Lavelase 1983; Zambian Munyoko survey. In Handbook of

Indigenous fermented Foods, Ed. K.H Steinkraus, Mercel Dekker inc. pp 371, 1983.

6. Mbugua, S.K, Ledford, R.A. and Steinkraus, K.H. 1984. Application of pure

lactic cultures on the fermentation of "Uji" (an East African sour cereal porridge). Lebensm. Wiss. U. Technol. 17: 252 - 256, 1984.

7. Bellamy, D.W., Mbugua, S.K. and Macgill, N.1984; Construction of a

Bacterium to convert cellulose to ethanol. Report No. 84 - 5. 1984. N.Y. State Energy Research and Development Authority. Postdoctoral Research, Cornell University, N.Y. U.S.A.

8. Mbugua, S.K.1984 Microbial growth during the spontaneous Uji fermentation

and its influence on the end product. East African Agricultural and Forestry Journal, Vol. 50 No. 4. 101 - 110, 1984.

9. Mbugua, S.K.1984; Isolation and characterisation of lactic acid bacteria during

the traditional fermentation of "Uji". East African Agricultural and Forestry Journal, Vol. 50 No. 2. 36 - 43, 1984

10. Mbugua, S.K. 1986; The nutritional and fermentation aspects of "Uji" produced

from dry milled maize flour (unga baridi) and wet milled whole maize. Chem. Mikrobiol. Technol. Lebensm. Journal. 10. 154 – 161, 1986.

11. Mbugua, S.K. 1990; Microbial enrichment and detoxification of coffee pulp for

use as animal feed ingredient. East African Agricultural and Forestry Journal, 55(4):247-253, 1990

12. Mbugua, S.K., 1992; A method for the manufacture of a fermented cereal

product. Aripo Patent No. AP 122, 30.4.1992; U.K. patent: G.B. 2. 225 922 B. 20. 6. 1992.

13. Mbugua, S.K. and J. Njenga, 1992; Ant microbial activities of fermented Uji.

Ecology of Food and Nutrition Journal. Vol. 28: 191 -198, 1992. 14. Mbugua, S.K., Ahrens, R.A., Kigutha, H.N. and Subramanian, V. 1992; Effect of

fermentation, malted flour treatment and drum drying on nutritional quality of Uji. Ecology of Food and Nutrition. Vol. 28; 271 - 277, 1992.

9

15. Mbugua, S.K. and Karuri, E.G 1994. Preservation of beef using bacteriostatic chemicals and solar drying. Food and Nutrition Bulletin. Vol. 15. No. 3. 262 - 268, 1994.

16. Mbugua, S.K. and Mwaura, S.M. 1996. Aflatoxin contamination in fermented

and germinated products in Kenya. Proceedings 3rd Biennal Seminar on African fermented foods. In Traditional fermented food processing in Africa. Ed. M.Halm and M. Jakobsen, pp 103 - 109. 1996.

17. Ombui, J.N., Arimi, S.M., McDermott, J.J., Mbugua, S.K., Githua, A. and

Muthoni, J. 1995. Quality of raw milk collected and marketed by the dairy co-operative societies in Kiambu District. Bull. Anim. Hlth. Prod. Afr. 43: 277 – 284, 1995.

18. Kamanu J.N and S.K. Mbugua 1999. Production of concentrated "Mala" cultures

for direct VAT inoculation by small scale "Mala" manufacturers. East African Journal of Food Technology in Africa. Vol.4 (4): 140-144, 1999.

19. Onyango C.M, M.W Okoth and S.K Mbugua 2000; Effect of drying Lactic

Fermented Uji (an East African Sour Porridge) on some carboxylic acids. J.Sci.Food Agric. 80: 1854-1858, 2000.

20. Onyango C.M., M.W. Okoth and S.K. Mbugua 2003: The pasting behaviour of

lactic-fermented and dried Uji (an East African sour porridge). J. Sci. Food Agric. 83: 1412 – 1418, 2003.

21. Mathara J.M., U. Schillinger, P.M. Kutima, S.K. Mbugua and W.H. Holzapfel

2004: Isolation, identification and characterization of the dominant micro organisms of Kule naoto: the Maasai traditional fermented milk in Kenya.

International Journal of Food Microbiology, vol. 93: (3) , pp 269 – 27, 2004. 22. Mbugua S.K. and J.K. Gathumbi, 2004. The contamination of Kenyan lager

beers with Fusarium mycotoxins. Journal of the Institute of Brewing, U.K. vol.110, No. 3. 227 – 229, 2004.

23. Mwangi A., S.M. Arimi, S.K. Mbugua, 2004; E.K. Kangethe and A.O. Omore.

Quality assurance of marketed milk in Kenya. Kenya veterinary Journal volume 27: 55 – 58, 2004.

24. Lore T. A., S.K. Mbugua and John Wangoh 2005. Enumeration and

identification of micro flora in Suusac, a Kenyan traditional fermented camel milk product. Lebensm. –Wiss. u. –Technol. 38, 125 – 130, 2005.

25. "Kostinek, M., Specht, I., Edward, V.A., Pinto, C.,Egounlety, M., Sossa, C.,

Mbugua, S.K, Dortu, C., Thonart, P., Taljaard, L., Mengu, M., Franz, C.M.A.P., and Holzapfel, W.H. 2006; Characterization and biochemical properties of

10

predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Int. J. Food Microbiol. 114:342-351".

26. Mbugua S.K., A. Marie and S. Henson 2008, Problems, Constraining factors and Coping by small scale processors of maize and cassava in Kenya, and implications for policy. Submitted to Food policy Journal, 2008.

27. Carine Dortua,b, Amenan A. Yaoa, Cristina Pintoc, Vinodh A. Edwardc, Melanie Kostinekd, Charles M.A.P. Franzd, Willhelm Holzapfeld, Moutairou Egounletye, Samuel Mbuguaf, Moses Mengug, Philippe Thonarta, b 2008; Use of Lactobacillus strains to start cassava fermentations for Gari production. International J of Food Microbiology vol 128: (2) 258 – 267.

28. Mathara J.M., U. Schillinger, P.M. Kutima, S.K. Mbugua and W.H. Holzapfel 2008 Functional Properties of Lactobacillus plantarum Strains Isolated from Maasai Traditional Fermented Milk Products in Kenya. Current Microbiology vol 56: (4), 315 – 321.

29. Kunyanga C N, Mbugua S K, Kangethe E K and J K Imungi 2009. Microbiological and acidity changes during traditional production of KIRARIO: - An indigenous Kenyan fermented porridge from green maize and Finger millets African Journal of Food, Agriculture, Nutrition and Development, vol 9 No 6 1419 – 1435.

30. Mbugua S.K. and J. Muchiri Dec. 2009; Development of therapeutic feeding porridge rations for the clinically malnourished: Part A; Substitution of extrusion cooking with lactic fermentation. Submitted to Ecology of Food and Nutrition Journal, USA.

31. Mbugua S.K. and J. Muchiri Dec. 2009; Development of Therapeutic Feeding

Porridge ration: Part B; Application of lactic fermentation and amylolytic enzymes. Submitted to Ecology of Food and Nutrition Journal, USA.

32. Amenan A Yao; Carine Dortu; M Egounlety; C Pinto; E A Vinodh; M H

Kostinek; Charles M A P Franz; W Holpzapfel; Samuel Mbugua; Moses Mengu and Phillipe Thonart 2009: Production of freeze-dried Lactic Acid Bacteria starter cultures for cassava fermentation in to Gari. African Journal of Biotechnology, vol 8 (19) pp 4996 – 5004.

33. Mapesa O J, S K Mbugua and S M Mahungu 2010; Sensory evaluation of dried beef strips treated with Acetic Acid, Brine and Monosodium Glutamate. Journal of Food Processing and Preservation 34: pp 272 – 286.

11

XIII. SCIENTIFIC RESEARCH REPORTS 1. S.K. Mbugua and E.G. Karuri; The utilisation and nutritional value of Turkana

tree fruits, as coping strategy for survival during famine periods: Report for Norwegian Development Co-operation (NORAD), 1991.

2. S.K. Mbugua and B. Doline, 1998; Market studies and testing of Tupcho, a

complimentary porridge by Bomett Women groups. USAID sponsored Nutribusiness project, 1993 – 1998. Dept. Food Technology & Nutrition, University of Nairobi.

3. S.K.Mbugua , E.G.Karuri and D.K Edebe 1998; Kenya Country Background

Profile report for the E.U. on " Removing Constraints to the Development of small scale Food processing enterprises in sub-Saharan Africa, SmallFood Project. E.C No. ERB351PL972857".

4. S.K. Mbugua, E.G Karuri and D.K Edebe 1999; Kenya Workshop Report for

E.U on" Removing constraints to the Development of small scale Food processing enterprises in sub-Saharan Africa SmallFood Project. E.C No. ERB351PL972857."

5. S.K. Mbugua, E.G Karuri and D.K Edebe 1999; Kenya Marketing Systems

report for E.U. on "Removing constraints to the Development of small scale Food processing enterprises in sub-Saharan Africa, SmallFood Project. E.C No. ERB351PL972857."

6. S.K. Mbugua, E.G Karuri and D.K Edebe 2000; Kenya Cases Analysis Studies

report for E.U. on "Removing constraints to the Development of small scale Food processing enterprises in sub-Saharan Africa SmallFood Project. E.C No. ERB351PL972857"

7. S.K. Mbugua and R. Omungo 2001; Kenya Consumer Survey Report on

"Removing constraints to the Development of small scale Food processing enterprises in sub-Saharan Africa. SmallFood Project. E.C No. ERB351PL972857."

8. S.K. Mbugua and R. Omungo 2001; Dissemination of Findings to Stakeholders.

Workshop on “Removing constraints to the Development of small scale Food processing enterprises in sub-Saharan Africa”, PanAfric Hotel, Nairobi Kenya. 4th December 2001.

9. S.K. Mbugua and R. Omungo 2002; Kenya Processors' Survey Report for

E.U.on "Removing constraints to the Development of small scale Food processing enterprises in sub-Saharan Africa. SmallFood Project. E.C No. ERB351PL972857."

12

10. S.K. Mbugua and R. Omungo 2003; Feasibility Study on the establishment and operation of large-scale commercial storage facilities for ware (consumption) potatoes in East Africa. FOODNET Grant Project G10. Sponsored by United States Agency for International Development (USAID) under ASARECA; January 2001 to January 2002.

XIV CONFERENCE PAPERS AND CONSULTANCY REPORTS . 1. Mbugua, S.K. The potential of utilisation of coffee pulp for animal feed.

Symposium, Animal Production Society of Kenya, Naivasha Dairy Training School. 2nd May 1985, Kenya.

2. Mbugua, S.K. The role of biotechnology in the context of food industrial

development in Kenya. 28th annual conference, Food links for progress, Canadian Institute of Food Science & Technology ( CIFoST) June 23 – 26, 1985, Toronto, Canada.

3. Mbugua, S.K. A new approach to "Uji" (an East African fermented cereal

porridge) processing and its nutritional implications. IFS/UNU Workshop on Development of Indigenous Fermented foods and food technology in Africa, 14 - 18 October, 1985, Douala, Cameroon.

4. Mbugua, S.K. Food products prepared in Africa from ICRISAT mandate crops

and scope for improved utilisation. ICRISAT (International Crops Research Institute for Semi-Arid Tropics). 1988.Biotechnology in tropical crop improvement: In the Proceedings of the International Biotechnology Workshop, 12 - 15 January 1987, ICRISAT Centre, India, Patancheru, A.P. 502,324, Hyderabad, India.

5. Mbugua, S.K. Research work on Grain/Food quality aspects at ICRISAT on

ICRISAT mandate crops, and future course of action with particular reference to African countries. Consultancy paper, ICRISAT, 16 - 21 January 1987, Hyderabad, India.

6. Mbugua, S.K. Training for Agricultural Research and its funding at University

of Nairobi, Kenya. Regional workshop on Training needs for Agricultural Research in Eastern and Southern Africa. Sponsored by IDRC and IITA, 20 - 24 July 1987 Arusha, Tanzania.

7. Mbugua, S.K. Fermented Uji as a nutritionally sound weaning food.

Proceedings; Improving young child feeding in Eastern and Southern Africa. Household - level food technology, 12 - 16 October 1987. IDRC - 265e, Nairobi, Kenya.

13

8. Mbugua, S.K. Biotransformation of coffee pulp (CP) by Solid State Fermentation (SSF) for use as animal feed ingredient in Kenya. ANSTI Workshop on "Appropriate Technologies in Agricultural Production and Processing in Africa” 4 - 7 April 1988 Arusha, Tanzania.

9. Mbugua, S.K. Appropriate Technologies in Processing and Preservation of

indigenous and neglected plants and fruits. East African Biosciences Network, International Workshop of Eastern and Southern Africa, 21 - 27 August 1988, Zomba, Malawi.

10. Mbugua, S.K. Scope and constraints for utilisation of sorghum and millets as

fermented and germinated products. National Workshop on sorghum and Millets Systems K.I.A. April 10 - 12, 1989, Nairobi, Kenya.

11. Mbugua, S.K. and Karuri, E.G. Simple methods of meat preservation in Kenya.

F.A.O workshop on applied meat Technology Research. Food Research Centre, 21 - 28 October 1989, Accra, Ghana.

12. Mbugua, S.K., Karuri, E.G. and Likimani, T.A. Opportunities for and

constraints to industrialisation of food crops in Kenya. IUFoST/IARC Food Crops Industrialisation Symposium. F.A.O Rome 11 - 13 December, 1989, Rome, Italy.

13. Mbugua, S.K. Handling of evening milk with reference to co-operatives at

Kinangop Plateau. Workshop on strategies for handling and treatment of raw (evening) milk in absence of refrigeration. Egerton University 24 - 30 July 1990, Njoro, Kenya.

14. Mbugua, S.K. Therapeutic value of fermented Uji as a weaning food.

International Foundation for Science (IFS) workshop on "Traditional African Foods Quality and Nutrition". Tanzania, November 25 - 29, 1991. Dar es Salaam, Tanzania.

15. Mbugua, S.K. and Keya, E.L. UNIMIX quality evaluation and development. A

consultancy report for UNICEF Somalia Country Office, June 1992, Nairobi, Kenya.

16. Mbugua, S.K. The resources flow and their adequacy for the achievement of

ACC/SCN goals in nutrition in Kenya 1993/94 year. Consultancy paper for ACC sub-committee nutrition. United Nations/WHO, June 1994, Geneva, Switzerland.

17. Mbugua, S.K. The role of lactic fermentation in porridges used for nutritional

rehabilitation. Workshop initiated by UNACC Sub-committee on Nutrition (ACC/SCN), UNHCR and WFP with support by GTZ, 5 - 7 December 1994 Machakos, Kenya.

14

18. Mbugua S.K. The microbiology of Uji fermentation. WAITRO Traditional African Fermented Foods Workshop. Kenya Industrial Research and Development Institute, 14 – 16th June 1995. Nairobi, Kenya

19. Mbugua, S.K. Structure, potential and constraints of cereal/pulses processing

with special reference to Africa. In Workshop Proceedings on small scale food processing contributing to food security. 4 – 8th September 1995, Bonn-Rottgen, Germany.

20. Mbugua S.K. The role of fermentation in weaning foods in Africa. 30th European

Society of Paediatric Gastroenterology and Nutrition (ESPGAN). 22nd May 1997. Thessaloniki, Greece.

21. Mbugua S.K. Application of Lactic fermentation and amylolytic enzymes in the

Development of therapeutic feeding porridges in Africa, 6th International Seminar on Traditional African Fermented Foods, Sponsored by European Union, Danish International Development Assistance (DANIDA) and CSIR - Food Research Institute (FRI). 2 – 5 July 2002, Accra, Ghana.

22. Mbugua S.K. Business dynamics, Problems, Constraints and Coping by Agro-

food Enterprises; A case for Maize and Cassava in Kenya. Food Africa, International Working Meeting. Sponsored by INCO2, E.C. Frame work V and International Foundation for Science (IFS), 5 – 9th May 2003, Douala, Cameroon.

23. Mbugua S.K. Information management strategies for small and medium agro-

food Enterprises with special reference to maize, cassava and milk processors in Kenya. CTA Annual seminar on the “Role of information and communication in the Development of Small and Medium Agri-food Transformation Units in Africa”. Cotonou, Benin, 20 – 24 February 2006.

24. Mbugua S K. Application of starter cultures and fermentation in the enhancement

of Food and Nutritional security: – Case for GARI improvement and technology transfer to East Africa. Food and Function Symposium, http://www.foodandfunction.com/node/7 , 7th - 11th June 2009, Zilina, Slovakia.

25. Mbugua S K.The efficacy for lactic fermented porridges as rehabilitation rations

for clinically malnourished children and effect on nutritional status, retinol vitamin A, Iron and Zinc status. .Food and Function Symposium, http://www.foodandfunction.com/node/7 , 7th - 11th June 2009, Zilina, Slovakia.

$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$