Food Microbiology, lecturer and researcher with over 15 Years
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Food microbiologist specializing in fermentation microbiology, lactic acid bacteria (LAB), and microbiome-driven functional food systems. My research focuses on the isolation, molecular characterization, and application of beneficial microorganisms for the development of safe, nutritious, and functional fermented foods. I have strong expertise in microbial isolation, 16S rRNA gene sequencing, probiotic strain characterization, and controlled fermentation using bioreactor systems.
My work integrates traditional fermentation knowledge with modern molecular and process engineering approaches to improve food safety, reproducibility, and nutritional quality. My long-term research goal is to develop microbiome-informed and process-controlled fermentation technologies that enhance food safety, nutrition, and sustainability in low-resource food systems.
Lecturer – Food Microbiology & Biotechnology at Technical University of Mombasa (2016-01 – Present)
Teaching and research in food microbiology and biotechnology with supervision of undergraduate and postgraduate research projects
Research Fellow – Food Microbiology at Central Food Technological Research Institute (2012-01 – 2012-12)
Research in isolation and characterization of lactic acid bacteria and fermentation microbiology
Lecturer – Food Science at Teachers Service Commission (1997-01 – 2015-12)
Teaching Food Science across technical and tertiary institutions
PhD in Microbiology – Pwani University (2016-01 – 2023-12)
MSc in Food Science & Technology – University of Nairobi (2007-01 – 2009-12)
BSc in Food Science & Postharvest Technology – Jomo Kenyatta University of Agriculture and Technology (2001-01 – 2004-12)
