University
Jomo Kenyatta University of Agriculture and Technology and KU Leuven
Area of Focus
Food Science and Nutrition
Education
Elizabeth has earned a PhD in the field of Food Science in a joint program hosted by Jomo Kenyatta University of Agriculture and Technology (JKUAT), Kenya, where she works as a tutorial fellow, and Katholieke Universiteit Leuven in Belgium. She holds an MSc. and a BSc. with First Class Honors, both of which are degrees in Food Science and Nutrition from JKUAT. She also has a Master in Human Development and Food Security (Distinction) from Roma Tre University, Italy.
Research & Work
Elizabeth’s research on ‘The influence of storage and processing on the Physico-chemical characteristics of common beans (Phaseolus vulgaris L.)’ uses two approaches, near-infrared spectroscopy and material science, to develop prediction models for the rapid selection of beans that have optimum performance in micronutrient delivery, cooking behaviour, and storage stability. The ability to rapidly predict these characteristics will ease the identification of bean varieties with high potential for further research and product development by academia and industry, contributing to the increased convenience and overall acceptability of these affordable, nutritious and environment-friendly foods. Her work will, therefore, support the promotion of increased production, processing and consumption of beans, which has been identified as one way of fostering sustainable food systems globally.
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