Mr. Josiah Owuor Oyalo

Designation: Tutorial Fellow
Contact: 0725466003
Institute: Institute of Food Bioresources Technology
Department: Human Nutrition
Email: josiah.oyalo@dkut.ac.ke

Academic Qualifications

Qualification Institution Year
PhD. Food Science & Nutrition Jomo Kenyatta University of Agriculture and Technology 2020 – To date
MSc. Human Nutrition Universiteit Gent, Belgium 2016 – 2018
BSc. Food Science & Nutrition Moi University, Kenya 2007 – 2011

Professional Qualifications

Qualification Institution Year
Certificate in Humanitarian Food Science & Technology Universiteit Gent 2015

Areas of Expertise

  • Human Nutrition
  • Food Science

Work Experience

  • Nov 2019 – To date: Tutorial fellow, IFBT – Dedan Kimathi University of Technology
  • March 2019 – Oct 2019: Research Assistant (Temporary assignment) – Food Processing, Training and Incubation Centre -University of Eldoret-Kenya.
  • June 2014 – Sep 2016: Project Officer, Nutrition – World Vision Kenya
  • Oct 2012 – May 2014: Tutor, Diploma in Nutrition & Dietetics Management – African Institute of Research & Development studies, Eldoret.
  • Jan 2014 – April 2014: Part time Lecturer -Diploma in Community Nutrition – Mount Kenya University, Eldoret.
  • Oct 2011 – Sep 2012: Project Intern -Health, HIV AIDS & Nutrition Response – World Vision Kenya.

    • Other University and National Responsibilities

    • IFBT timetable coordinator

    Social Responsibilities

    • Thematic leader for 4th year students (Nutrition)

    Publications
    i) Peer reviewed journal publications

    • Oyalo, J., & Mburu, M. (2021). Health Potential of Chia (Salvia hispanica L.) Seeds-Derived α-linoleic Acid and α-linolenic Acids: A Review. European Journal of Agriculture and Food Sciences, 3(4), 5-10. https://doi.org/10.24018/ejfood.2021.3.4.271
    • Mugalavai, V. K., Oyalo, J. O., & Onkware, A. O. (2020). Characterization of The Nutritional Properties of Sorghum Composite Flours Using Different Food to Food Fortification Approaches. European Journal of Agriculture and Food Sciences, 2(6), 1-7. https://doi.org/10.24018/ejfood.2020.2.6.84
    • Mugalavai VK, Victoria M, Aduol KO, Oyalo J, Onkware AO. (2020). Sensory Evaluation and Consumer Acceptability of Snack Value-Added Rice Products in Eldoret Town, Kenya. IOSR Journal of Humanities and Social Science (IOSR-JHSS. 2020;25(7):51–7. DOI: 10.9790/0837-2507165157
    • Mugalavai, V. K., Onkware, A., Omutimba, H., & Oyalo, J. (2019). Exploiting the Nutritional Profile and Consumer Behaviour on Choice and Utilization of Selected Sorghum Varieties in Western Kenya. International Journal of Science and Research, 8 (7), 368–374.
    • Mugalavai, Violet, K, Oyalo J, Ayua Emmanuel, Onkware, Augustino, O. (2019); Measuring Consumer Interest in Sorghum Composite Flours in Western Kenya; International Journal of Scientific and Research Publications (IJSRP) 9 (7) 369-376. http://dx.doi.org/10.29322/IJSRP.9.07.2019.p9149

    Papers presented in Conferences, Seminars and Workshops Conferences Attended

    • Annual Belgian Nutrition Society Conference: Theme: Carbohydrates and artificial sweeteners in Human nutrition – May 2017.

    Awards, Scholarships and Recognitions

    • VLIR_UOS Master’s Scholarship for Developing Countries-Belgium; 2016-2018.
    • VLIR_UOS fellowship for a short training in Humanitarian Food Science & Technology – September 2015.

    Research Interests

    • Nutritional value addition of neglected and underutilised cereals species.

    Affiliation/Membership to Professional Bodies

    • Kenya nutritionist and Dieticians Institute (KNDI)