AJFAND List of Reviewers & Technical Reviewers

In recognition of their dedicated review for AJFAND, the following have been appointed as technical reviewers. AJFAND could not do without them. They are available when we are stuck and are thorough in their work. They virtually assist us to ensure quality of the journal. Their word is final as to whether a manuscript will be accepted for publication.

We hope our list of technical reviewers can grow as more reviewers put in more time.

THANK YOU so much each one of you.We appreciate each one of our other reviewers as well.
AHSANTE! Editor-in-Chief

John Oamen Igene, born 27-03-48, studied Agriculture at the University of Ibadan (1970- 1973), Nigeria and earned M.Sc. and Ph.D in Food Science at the Michigan State University, East Lansing Michigan, USA (1975-1979) with academic scholarships. His specialization includes animal products, science and technology, food chemistry, food processing and post harvest technology. He became a full Professor of Food Science & Technology in 1987 at age 39 years while at the University of Maiduguri, Maiduguri Nigeria.

At the University of Maiduguri, he pioneered the development of the 1st ever Department of Food Science & Technology in a Northern based University in 1981 and in 1985, he was appointed the Foundation Dean of the School of Post Graduate Studies; and held the positions of Head of the Department of Food Science & Technology between 1984 and 1993 and of the Dean of Post Graduate Studies (1985-1992) concurrently. He made great strides and significant impacts while serving at the University of Maiduguri. Several of his former students have now become professors; and senior civil servants, holding significant positions in academia, industry and in the civil service.

Dr. Jacob Godfrey Agea

Jacob is currently a lecturer at the Makerere University Kampala (MAK) in Uganda.
He lectures at the department of Community Forestry & Extension, Facultry of Forestry & Nature Conservation.

Dr. Emmanuel Ohene Afoakwa

Emmanuel holds Ph.D. Degree in Food Science from the University of Strathclyde, Glasgow, U. K.; M.Phil and B.Sc (Honours) degrees in Food Science from the University of Ghana. He also holds Certificates in Food Composition Database Analysis from the University of Pretoria, Pretoria, South Africa and International Food Laws and Regulations from the Michigan State University, East Lansing, Michigan, USA. In addition, he holds a combined Certificate in Information Technology (IT) in Nutrition from the Swedish University of Agricultural Science, Uppsala, Sweden and the Peridiniya University, Peridiniya, Sri Lanka, and also Certificates in Quality Management Systems in the Food Industry and Food Safety Systems from the International Agricultural Centre of Wageningen University, Wageningen, the Netherlands.

Sue Horton is Professor of Economics at Wilfrid Laurier University in Canada, where for the last four years she has been Vice-President: Academic.  Prior to that she spent twenty-two years at the University of Toronto.  She holds a BA from Cambridge and a PhD from Harvard, both in economics. She is the editor/co-editor of four books, and the author/co-author of more than fifty refereed journal articles and book chapters, with in additional book reviews and technical reports.  Selected recent works on nutrition include papers on priority setting for zinc (Public Health Nutrition, 2008), food fortification (Journal of Nutrition, 2006), Sprinkles (Canadian Journal of Public Health, 2006), Iron (Food Policy, 2006), and the implications of over- and under-nutrition for health in Asia (Nutrition Reviews, 2001; Food and Nutrition Bulletin, 2001). Sue has served as a consultant for a number of agencies, including the World Health Organization, UNICEF, the World Bank, the Asian Development Bank, FAO, and the Global Alliance for Improved Nutrition.  She is a former Board member (and Vice-Chair) for the International Food Policy Research Institute, and currently Treasurer of the Board of the African Economic Research Consortium.  She has worked in over twenty different developing countries, including (in Africa) Kenya, Tanzania and Ghana.
Email: shorton@wlu.ca

Prof. Joseph Allotey is a Member of AJFAND International Advisory Board, AJFAND Oversight Editorial Board, AJFAND Reviewer, Author and FRIEND. He is an associate professor of Entomology was born on 15th March 1951 in Accra, Greater Accra Region, Ghana. Joseph is a vastly experienced entomologist with three degrees to his credit: Bachelor of Science degree in Zoology from University of Ghana, Masters degree in Zoology from the same University and a PhD in Applied Entomology from the Rivers State University of Science and Technology in Nigeria. In research, he has a vast wealth of experience, having attended over 31 conferences/workshops, with 41 paper and 3 posters presentations. He has 64 publications consisting of one book, 2 chapters, 32 peer reviewed journal publications, 7 technical bulletins, 2 booklets, 6 published abstracts, 12 conference proceedings, 1 technical support, 1 electronic publication- CD ROM. In professional qualification service, he has edited reading materials (volume 1, 2, and 30) on Insect Ecology, reviewed Scientific papers in 5 international Sciences Journals, a member of the editorial board of two international science journals, member of the International Advisory Council of TODA Institute for Global Peace and Policy Research. Joseph is also a member of 10 professional associations. He is a key AJFAND reviewer and advisor.
University of Botswana. Email: alloteyj@mopipi.ub.bw

Dr. Anselimo Makokha is a Senior Lecturer in Food Science and Nutrition at the Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT). He holds a PhD in Food Science and Technology, from JKUAT in Kenya and an M.Phil. in Nutrition from University of Cambridge in the UK. Prior to joining JKUAT, Dr. Makokha worked with the Kenya Industrial Research Development Institute (KIRDI) and the Kenya Agricultural Research Institute (KARI). With over 20 years of working experience, Dr. Makokha has published over 15 papers in peer-reviewed journals. He is the KCAN advocacy Coordinator.
Jomo Kenyatta University of Agriculture and Technology. P.O. Box 62000 - 00200. Nairobi, Kenya. Email: anmakokha@yahoo.com

Dr Rotimi Aluko is a Food Chemist with BSc and MSc degrees in Biochemistry and a PhD degree in Food Science. His area of research specialization is structure-function properties of food proteins and bioactive peptides. He was a Lecturer at the Ahmadu Bello University from where he went to the University of Guelph, Canada to obtain his PhD degree. He is also a member of the Richardson Centre for Functional Foods and Nutraceuticals, a $25 million dollar state-of-the-art research facility that opened in 2006 at the University of Manitoba. Dr. Aluko has trained several students, postdoctoral fellows and technicians, some of whom have become Faculty members in Universities in Canada, China and South Korea. He has published over 50 peer-review journal articles and book chapters. On a professional level, he is currently the Chair of the Protein and Co-Products Division of the American Oil Chemists’ Society.
Email: aluko@cc.umanitoba.ca

Dr. Michael N.I. Lokuruka is a Senior Lecturer in Food Science and Food Industry Management in the Department of Dairy, Food Science and Technology of Egerton University, Kenya. He has over 7 years of Fish Handling, Processing, Food Quality Assurance, and General Management Experience in the Kenyan Food Industry, and over 18 years of University teaching/research. He is a member of the Kenya Institute of Food Science and Technology, a past member of the British Institute of Food Science and Technology and the Institute of Food Technologists of the U.S. He is a graduate of the Universities of Nairobi (Kenya), Reading (U.K.), Trondheim (Norway) and Hebrew University of Jerusalem (Israel). He was awarded his Ph.D. (Food Science-majoring in Fish Handling and Toxicology) from Cornell University in the U.S. His refereed articles appear in the Journal of Aquatic Food Products Technology, Food and Food ways Journal, American Journal of ethno history and the African Journal of Food, Agriculture, Nutrition and Development. His forthcoming articles will appear in the African Journal of Food, Agriculture, Nutrition and Development, the Egerton Journal and the African Studies Review. He has published a book on Food Safety and Quality Assurance in the Fish Industry. Among the courses he teaches are Food Plant Operations Management; Meat, Poultry and Seafood Technology; Food Legislation and Standards; Food Processing and Preservation; Research Methods and Scientific Writing (undergraduate students) and Food Quality Assurance (Graduate Students). He peer-reviews for the African Journal of Food, Agriculture, Nutrition and Development, and the Egerton Journal. He is Currently Writing a Book on Food Legislation and Standardization in the Context of Ensuring Food Safety and Quality.
Email: lokuruka@hotmail.com

Dr. Henry Gadaga holds PhD (Food Science) from the Agricultural University of Norway, MSc (Food Science) from the University of Reading (UK) and BSc (Chemistry, Biological Sciences) University of Zimbambwe. He is the Coordinator of Street Foods in Africa (SOAFOODS).
University of Zimbabwe. P.O. Box MP 167, Mount Pleasant. Harare, Zimbabwe. Tel: +263 4303211 ext. 1413. Fax: +263 4336491.
Email: tgadaga@gmail.com