School/Institute: Institute of Food Bioresources Technology
Department: Food Science
|PhD, in Food Science and Technology||Dedan Kimathi University of Technology||2015|
|MSc. in Food Science and Technology||Egerton University||2008|
|BSC. Dairy Science & Technology||Egerton University||1998|
• 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.
• 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.
• 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
• 7th – 11th March 2016 – Attended proposal writing training sponsored by DAAD held at Karatina University
• 6th June 2013– Attended an author’s workshop presentation by Springer link publishers on guidelines to manuscripts preparations for publications.
• 31st January 2012– Attended coffee stakeholders meeting in School of Monetary studies. The workshop was to sensitize stakeholders on the reviewed coffee standards, coffee branding and the mark of origin by the Kenya Coffee Board.
• 2016-2017: Supervise MSc students research on effects of coffee processing methods on chemical composition and different aspects of coffee quality
• 2012-2015: PhD, research on effect of Coffee processing on chemical composition and quality
• 2006-2007: MSc, research on effects of processing on chemical composition and antinutrient content of indigenous leafy vegetables
Postgraduate Thesis Supervision and Examination
• 2015: PhD Thesis on effects of different coffee processing methods on chemical composition and quality of Kenya coffee
• 2008: MSc Thesis on effects of different processing methods on nutritional and antinutritional composition of different indigeneous leafy vegetables.
• Effects of processing methods on chemical composition and quality characteristics of different food products.
Affiliation/Membership to Professional Bodies
• Kenya Institute of Food Science and Technology (KIFST)
Other University and National Responsibilities
• June 2015 to Date: Coordinator, Coffee Technology Centre.
• 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
2013 to date: Serving as Warden, Dean of students office
Awards, Scholarships and Recognitions
• 2014: Sponsored to undertake PhD Research in Germany through Collaboration between Dedan Kimathi University and University of Applied Science, Wildau.
• 2012-2015: Acquired Funding for PhD Research from National Council of Science Technology and Innovation (NACOSTI) now NRF.
• 2006: Sponsored to undertake MSc. Research in Taiwan, through the World vegetable Research Centre, Asian Vegetable Research Development Centre, (AVRDC), Shanhua Taiwan.
Other Academic and Professional Achievements
• 2007: Trained on Food Hygiene and Safety Regulations, Facilitated by Kenya Bureau of Standards, at Egerton University.
Any other talent that could contribute to the University agenda
• Class Advisor