Dr. Richard Koskei Kipkorir
School/Institute: Institute of Food Bioresources Technology
|PhD, in Food Science and Technology||Dedan Kimathi University of Technology, Box 657, Nyeri.||2015|
|MSc. in Food Science and Technology||Egerton University, Box 536 Egerton.||2008|
|BSC. Dairy Science & Technology (Second class honors Upper Division)||Egerton University, Box 536 Egerton.||1998|
|Food safety management systems||Egerton University||2009|
|Computer literacy||Egerton University||1997|
Areas of Expertise
- Food science and Technology
- Coffee processing Technology
- Dairy science and technology
|Dedan Kimathi University of Technology||Lecturer||2015 to date|
|Dedan Kimathi University of Technology||Assistant Lecturer||2011 to 2015|
|Dairy Training Institute and Egerton University (Naivasha) programmeBox 449, Naivasha.||Lecturer||2009 – 2011|
|Department of Dairy Science and Technology, Egerton University||Part time teaching assistant||2008 – 2009|
|Department of Dairy Science and
Technology, Egerton University
|Part time Laboratory technician||2007 – 2008|
Other University and National Responsibilities
• June 2015 to date: Coordinator, Coffee Technology Centre and program.
• 2013 to date: student Warden
• 2013-2015: Class advisor to 2013 class, Food science and technology students
• 2012- 2013: Exam coordinator, Institute of Food Bioresources Technology.
• 2012- (May-August). Ag. Chairman of Food Science and Technology, Kimathi University College of Technology
• Church elder, AIC
1. Kipkorir, R., Muhoho, S., Muliro, P., Mugendi, B, Frohme, M. and Broedel, O. (2015). Effects of coffee processing technologies on aroma profiles of Ruiru 11 and SL 28 Kenyan varieties, Asian Journal of Agriculture and Food Science, 3:178-188.
2. Kipkorir, R.K., Muhoho, S., Muliro, P. (2015). Effects of coffee processing technologies on physico-chemical properties and sensory qualities of coffee, African Journal of Food Science. 9 (4), 230-236.
3. Kipkorir R.K, Faraj, A., Shalo, P.L. and wasilwa, L. (2008). Effects of Blanching and Fermentation on phytic acid, polyphenols and HCl- extractable minerals in Amaranthus hybridus and Solanum nigrum.
Papers presented in Conferences, Seminars and Workshops
1. Kipkorir R.K, Faraj, A., Shalo, P.L. and wasilwa, L. (2008). Effects of Blanching and Fermentation on phytic acid, polyphenols and HCl- extractable minerals in Amaranthus hybridus and Solanum nigrum. Presented at a Science and Technology conference at Egerton University in 2008.
Awards, Scholarships and Recognitions
- Scholarship to undertake PhD, research at DKUT by NACOSTI between 2012 and 2015
- Scholarship from DAAD to undertake additional PhD research work at Technical University of Applied Science, Wildau, between October 2014 and February 2015.
- Scholarship to undertake MSc. Research work at Asian Vegetable Research Development Centre in Taiwan between June to December 2006.
• Completed PhD research on coffee Technology and quality
b) Research funding: (Indicate the Source, Amount & Year)
• Funded by NACOSTI and collaboration of DKUT and TUAS through, DAAD
Postgraduate Thesis Supervision and Examination
Thesis submitted 18th May 2015. Examination on 6th May 2015.
Thesis submitted October 2008. Examination October 2008.
• Food science and technology, Coffee processing technology, coffee chemistry and quality.
Affiliation/Membership to Professional Bodies
• Member and official- Kenya Institute of Food Science and Technology (KIFST)