Benard Odhiambo Oloo

Dr Benard Oloo is a Food Safety and Quality Expert, a team Leader, Lecturer of Food Science, Trainer, Life Coach and Author. Mr. Oloo is a Lecturer of Food science and Technology at Egerton University focusing on food safety of different commodity value chains in Kenya. He holds an MSc. Food Science and Technology from Egerton and successfully defended his PhD in March 2021 from the same University awaiting conferment. Previously, he has worked in the Food Industry both as a production supervisor, production manager and quality assurance manager. He is currently in charge of the Guildford Dairy Institute at Egerton University where he is serving as a Food Safety Team Leader implementing ISO 22,000:2005, Food Safety Management System. Mr. Oloo’s research include new product development, value addition, quality and safety. Some of the specific commodities he has worked with include fruits and vegetables, milk and milk products, potatoes, sweet potatoes, meat and meat products safety and quality and indigenous chicken quality and safety. He has earned several international awards including: Borlaug Fellowship (Michigan State University USA 2019), Emerging Leaders Network Award by Institute of Food Technology (IFT), USA 2018, PhD student exchange programme (Durban University of Technology, South Africa) and the African Biosciences Challenge Fund, 2017-2018 at ILRI, Kenya.

2021: PhD Food Science Graduate - Egerton University, Kenya

Enhancing quality and safety of Indigenous chicken processing in Kenya

2014: MSc. Food Science - Egerton University,Kenya

Enhanced retention of Beta-carotene in Orange Fleshed Sweet potatoes by lactic acid Fermentation.

2008: BSc. Food Science and Technology ( 1st Class honours) - Egerton University, Kenya