Kenyatta University

Who We Are

Kenyatta University (KU) is one of the leading universities in Kenya founded in 1985. It is located approximately 17.5 kilometers from Nairobi city. It is home to some of the world’s top scholars, researchers, and experts in diverse fields. Its mission is to provide quality education and training, through knowledge generation, research, innovation, creativity, and community service. This mission is pursued by a growing body of scholars recognized nationally and internationally for their contributions to humanities, social, physical, environmental sciences, business, law, medicine, public health, engineering, education, and creative arts. The university is committed to working closely with national and international organizations that support research and innovation activities. The University collaborates with researchers in and out of the country, local community, industry, government, and policy makers. The department of Food, Nutrition and Dietetics where the project is anchored is actively involved in research in areas of food security and food safety, community nutrition, clinical nutrition among others.

For more information visit: KU

What We Do in the Project

In the HealthyDiets4Africa, we are involved in the following tasks:

  • Collaborate with local communities in Kenya to co-create nutrient-dense recipes, promote their consumption, and monitor the adoption and contribute to meeting dietary diversity and nutrient requirements among children aged 6-23 months. We will conduct acceptance experiments for recipes developed.
  • Conduct exposure assessment of different toxicants in the food chains including heavy metals (arsenic, cadmium, lead, mercury, and chromium), toxins formed during processing (acrylamides) and mycotoxins formed during production to storage and assess the risk of developing cancer among other NCDs.
  • Analyze socio-cultural factors, agricultural practices, food preparation and processing techniques, food habits, sourcing foods and consumer attributes associated with potential exposure to the toxicants.

Our Project Team

Juliana Kiio
KU Lead Researcher, Food Science and Technology, Food safety, Human Nutrition

John Gachoya
PhD Student, Food, Nutrition and Dietetics

Felix Ondiek
PhD Student, Food, Nutrition and Dietetics

Grace Waweru
PhD Student, Food, Nutrition and Dietetics

Fidelis Kilonzo
Project Office Assistant, Project management