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Dr. Daniel Mwangi Njoroge PhD.

Designation: Lecturer
Contact: +254 732 642 360/ +254 791 246 851
School/Institute: Institute of Food Bioresources Technology
Dept.: Food Science & Technology
Email: daniel.njoroge@dkut.ac.ke
Academic Background

Qualification  Institution Year
PhD. Bioscience Engineering KU Leuven, Belgium. 2015
MSc. Food Technology Ghent University and KU Leuven,Belgium. 2011
BSc. Food Science and Technology Egerton University, Kenya. 2004

Areas of Expertise

  • Food Technology – processing and preservation of foods.

Work Experience

Dedan Kimathi University of Technology,Institute of Food Bioresources Technology Lecturer 2015
Dedan Kimathi University of Technology,Institute of Food Bioresources Technology Part-time lecturer 2012
Egerton University,Department of Dairy and Food Science and Technology Part-time lecturer 2012
Technical University of Kenya,Department Food Science Part-time lecturer 2012
Egerton University,Department of dairy and food science and technology Teaching assistant 2006
Egerton University,Department of dairy and food science and technology Research assistant 2004

Other University and National Responsibilities
1. IFBT Examination & Timetable Co-ordinator
2. Thematic leader in Food Processing and Preservation Technology

Social Responsibilities

  • Church Elder PEFA Church, Thika.
  • School Patron Ki-irini Primary School, Othaya.

Publications
i) Peer Reviewed Journal Publications
1. Jianyong Yi, Daniel M. Njoroge, Daniel N. Sila, Peter K. Kinyanjui, Stefanie Christiaens, Jinfeng Bi, Marc E. Hendrickx (2016). Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.). Food chemistry, 201, 481-490. doi:10.1016/j.foodchem.2016.05.018
2. Kinyanjui, P. K., Njoroge, D. M., Makokha, A. O., Christiaens, S., Sila, D. N. and Hendrickx, M. (2016), Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris). Journal of Food Processing and Preservation. ISSN 1745-4549 doi:10.1111/jfpp.13036
3. Njoroge, D.M., Kinyanjui, P.K., Chigwedere, C.M., Christiaens, S., Makokha, A.O., Sila, D.N. & Hendrickx, M.E. (2016). Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect. Food Research International, 81, 39-49. doi:10.1016/j.foodres.2015.12.024
4. Valentine Wacu, Elizabeth Namaemba, Anselimo Makokha, Daniel Njoroge, Peter Kinyanjui & Daniel Sila (2015). Impact of storage conditions on the physical properties and cooking characteristics of two bean varieties grown in Kenya. Food Science and Quality Management, 40, 15-24. http://www.iiste.org/Journals/index.php/FSQM/article/view/23118/23624
5. Njoroge, D.M., Kinyanjui, P.K., Makokha, A.O., Christiaens, S., Shpigelman, A., Sila, D.N. & Hendrickx, M.E. (2015). Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect. Food Research International, 76, 105-113. doi:10.1016/j.foodres.2015.03.005
6. Peter K. Kinyanjui, Daniel M. Njoroge, Anselimo O. Makokha, Stefanie Christiaens, Daniel N. Sila & Marc E. Hendrickx (2015). Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties. Food Science & Nutrition, 3(1), 39-47. doi:10.1002/fsn3.188
7. Njoroge, D.M., Kinyanjui, P.K., Makokha, A.O., Christiaens, S., Shpigelman, A., Sila, D.N. & Hendrickx, M.E. (2014). Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris). Food Research International, 64, 314-322. doi:10.1016/j.foodres.2014.06.044
8. Vervoort, L., Grauwet, T., Njoroge, D.M., Van der Plancken, I., Matser, A., Hendrickx, M. & Van Loey, A. (2013). Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting. Innovative Food Science & Emerging Technologies, 18, 31-42. doi:10.1016/j.ifset.2013.01.005
9. J. N. Nanua, D.M. Njoroge, A. C. Kibor and E. N. Njoka (2007). Effects of rice bran oil, oxidised and fresh egg yolk powder on the development of arteriosclerosis in growing rabbits (Oryctolagus cuniculus). UNISWA Research Journal of Agriculture, Science and Technology, Volume 10. No. 2.

ii) Papers presented in Conferences, Seminars and Workshops
1. D.M. Njoroge, P.K. Kinyanjui, A.O. Makokha, S. Christiaens, A. Shpigelman, D.N. Sila and M. Hendrickx. Pectin structure evolution in relation to the development of the hard-to-cook defect in common beans during storage. 12th International Congress on Engineering and Food (ICEF12), 14th -18th June 2015 Québec City, Canada.
2. D.M. Njoroge, P.K. Kinyanjui, A.O. Makokha, S. Christiaens, A. Shpigelman, D.N. Sila and M. Hendrickx. Role of pectic polysaccharides on the cooking quality of common beans. The European Federation of Food Science & Technology Conference, 25th – 28th November 2014, Uppsala, Sweden.
3. P.K. Kinyanjui, D.M. Njoroge, A.O. Makokha, S. Christiaens, S. Buggenhout, D.N. Sila and M. Hendrickx. Effects of soaking pre-treatments on the cooking quality of different common bean varieties grown in Kenya. 8th JKUAT scientific, technological and industrialization conference and exhibitions, 14th – 15th November 2013, Nairobi, Kenya.
4. E.N. Wafula, D.N. Sila, P.K. Kinyanjui, D. M. Njoroge, V.K. Wacu and A.N. Onyango. Influence of storage conditions on development of hard-to-cook defect in common beans and the subsequent nutritional changes. 8th JKUAT scientific, technological and industrialization conference and exhibitions, 14th – 15th November 2013, Nairobi, Kenya.
5. V.K. Wacu, E.N. Wafula, D.N. Sila, A.N. Makokha, D.M. Njoroge, and P.K. Kinyanjui. The hard-to-cook defect in common beans: Understanding the effect of storage conditions and physical and nutritional properties. 8th JKUAT scientific, technological and industrialization conference and exhibitions, 14th – 15th November 2013, Nairobi, Kenya.
6. Vervoort, L., Grauwet, T., Njoroge, D.M., Matser, A., Hendrickx, M., Van Loey, A. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on high pressure processing of carrots. The European Federation of Food Science & Technology (EFFoST) Conference, 20th – 23rd November 2012, Montpellier, France.
7. D.M. Njoroge, J.N. Nanua, A.C. Kibor and E.N. Njoka. Effects of rice bran oil, oxidised and fresh egg yolk powder on the development of arteriosclerosis in growing rabbits (Oryctolagus cuniculus). 2nd Egerton University research week and International conference, 16th – 20th July 2007, Njoro, Kenya.

Awards, Scholarships and Recognitions

  • 2016 COIMBRA Group scholarship for postdoc at KU Leuven. Belgium.
  • 2011 VLIR-UOS scholarship for PhD at KU Leuven, Belgium.
  • 2009 VLIR-UOS scholarship for MSc at Ghent University and KU Leuven, Belgium.
  • 2009 Netherland Fellowship Program for short course at Wageningen University, The Netherlands.

Postgraduate Thesis Supervision and Examination
Masters
Completed

  • The hard-to-cook defect in common beans: understanding the effect of storage conditions on physical, cooking and nutritional properties.
  • Influence of storage conditions on development of hard-to-cook defect in common beans and the subsequent nutritional changes.

Ongoing

  • Chemical composition and cup quality of pre-processed soaked Arabica coffee (Coffea Arabica) cherries.
  • Effect of different processing methods on the quality of Gynandropsis Gynandra (spider plant).

Research Interests

  • Postharvest and food preservation engineering
  • Hard-to-cook defect in plant based foods

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