Improving lives through
sustainable bioinnovations

Cohort 3

Joyce Chepngeno, Kenya

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Joyce is a Ph.D candidate in Food Science at the Jomo Kenyatta University of Agriculture and Technology, working on indigenous wild fruits with potential health benefits.  She holds a Master of Science and a Bachelor of Science degree in Food Science and Technology from Jomo Kenyatta University of Agriculture and Technology and Egerton University, Kenya, respectively. Her research interests are in post-harvest technology, value addition, food security and safety, technology for agriculture, agribusiness, capacity building and prudent and sustainable use of natural resources for economic empowerment. She is an advocate of food lose reduction, safe food, nutrition, and health as well as capacity building and community empowerment. Joyce has previously worked as a lecturer of food science, focusing on post-harvest technology and biology, and carried out research on fruits and vegetables, as well as profiling of bioactive compounds conferring health benefits.