Editorial
Guest Editorial:
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PROFILE:
Mr. Bernard 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 completed his PhD work at the same University awaiting defense. Mr. Oloo has been with AJFAND as a reviewer since 2016. Previously he has worked in the Food Industry 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 22000:2005, food safety Management System. Oloo’s research includes 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.
Email: benard.oloo@gmail.com and
benard.oloo@egerton.ac.ke
