Kenya Aquatica

  • PS SDFA & BE Dr Francis Owino (centre), KMFRI BoM Chair Hon John Mumba (2nd right), KMFRI Director Prof James Njiru (left) during a courtesy call to Mombasa County commissioner Mr Gilbert Kitiyo.
  • The newly appointed Principal Secretary SDFA & BE Dr Francis O. Owino (seated centre) during his maiden visit at KMFRI Mombasa headquarters on 2nd March 2021.
  • Kenya Launches a coral reef fish project (Funded by Japan/FAO) to improve food security, livelihoods and maritime safety through increased resilience of coastal fishing communities
  • KMFRI Mombasa Center Director, Dr. Eric Okuku (centre) representing KMFRI Director and Assistant Director (Projects & Collaborations/CD Shimoni) Dr. James Kairo (right), meet Dr. Mathieu Guerin from France Embassy to explore possible research collaboration with French institutions.
  • KMFRI Director, Prof. James Njiru (right) exchange MoU with VC Pioneer International University, Dr Gideon Maina (left), this SDFA & BE MoU is on several areas of collaboration that includes Kenya Fisheries Services. The ceremony was witnessed by outgoing PS Prof. Micheni Ntiba on on 22nd Feb. 2021at Kilimo House, Nairobi
  • KMFRI Director, Prof. James Njiru (right) and Mombasa CD, Dr. Erick Okuku during the World Wetlands day on 2nd February, 2021 held at Sabaki Estuary, the celebration was officiated by the CS for Environment and Forestry Mr. Keriako Tobiko who led government officials and communities in planting mangrove trees
  • Director KMFRI Prof. James Njiru (right) with Deputy Director Freshwater System, Dr. Christopher Aura (centre) and Ag. ADF, Kenya Fisheries Services, Mr. Simon Munguti (left) during the Launch of Electronic Catch Assessment Survey (e-CAS) system and Stake Holder’s Engagement and dissemination Workshop on Environmental Clean-up and Mentorship Framework at Sosa Cottages in Vihiga County on 4 - 5th Jan, 2021
Dr. Cyprian Odoli
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Dr. Cyprian Odoli

Cyprian is a Senior Research Scientist at the Kenya Marine and Fisheries Research Institute (Baringo Station) with over 15 years of research experience in diverse areas of Fisheries post-harvest management. He has a PhD in Food Sciences from the University of Iceland, Iceland. His expertise in fisheries has yielded over 15 peer-reviewed publications (in food science and technology fields), and over 20 presentations in international conferences and workshops. Other than theoretical outputs, he has been actively engaged in several post-harvest technology transfer initiatives to small and medium-sized enterprises (SMEs), and youth and women groups in Kenya. Additionally, he is trained as a Senior Manager (Senior Management Course) in the Kenya School of Government, Embu. He has two international diplomas; one on Food safety, Quality Assurance Systems and Risk Analysis, from Ghent University, Belgium, and another on Quality management of fish handling and processing, United Nations University Fisheries Training Programme (UNU-FTP), Reykjavík, Iceland. Cyprian has been a part time lecturer at Kenyatta University, Kenya. He has carried out several projects, including Securefish projects funded by the European Union, Quality assessment of artisanal fish landing funded by the Western Indian Ocean Marine Scientists Association (WIOMSA), Fish shelf life studies funded by UNU-FTP and Community involvement in production and marketing of value added fish products for improved livelihood, funded by the Lighthouse Foundation. He is a member of the International Institute of Fisheries Economic and Trade (IIFET) and WIOMSA.

Research Network: Research Gate

KMFRI Baringo
Freshwater systems
Fish post-harvest management (quality and value addition)
Fish quality assurance and value addition, Post-harvest technologies development & transfer, Fisheries and Socio-economics
...
cogombe@yahoo.com

PhD (Food science; Seafood processing)
Msc. Food science (Seafood processing)
Bsc. Fisheries, Moi University

Cyprian, O. O., Owiti, H., Kobingi, N., Obiero, M., Ogari, Z., Mugo, J., … Aura, C. M. (2019). Post-harvest interventions in small-scale fisheries: a boon or bane to food and nutritional security in Kenya? Food Security, 11(4), 855–868. https://doi.org/10.1007/s12571-019-00950-x

Cyprian, O. O., Oduor-Odote, P., & Arason, S. (2019). The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying. Food Science and Nutrition, 7(4), 1446–1454. https://doi.org/10.1002/fsn3.980

Aura, C. M., Nyamweya, S. C., Njiru, J. M., Cyprian, O. O., Musa, S., Ogari, Z, Abila. R. Okeyo. R., Oketch, R. (2018). Using fish landing sites and markets information towardsquantification of the blue economy to enhance fisheries management. Fisheries Management and Ecology. 35(4), 1–12. https://onlinelibrary.wiley.com/doi/abs/10.1111/fme.12334

Aura, C. M., Musa, S., Cyprian, O. O., Nyamweya, S. C., Njiru, J. M., Wanyama, R., (eds). 2017. A technical manual on the best management practices for cage fish farming in Lake Victoria, Kenya. Kenya Marine and Fisheries Research Institute, Kenya. ISBN: 978-9966-103.

Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Tomasson, T., Thorkelsson, G., & Arason, S. (2017). Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage. Drying Technology, 35(4), 478–489.   https://doi.org/DOI:10.1080/07373937.2016.1187161

Cyprian, O. O., Sveinsdottir, K., Nguyen, M. V., Tomasson, T., Thorkelsson, G., & Arason, S. (2017). Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage. Journal of Food Science and Technology, 54(2), 293–302. https://doi.org/10.1007/s13197-016-2462-y

Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Tomasson, T., Thorkelsson, G., & Arason, S. (2015). Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa). Food Science & Nutrition, 3(5), 404–414. doi:10.1002/fsn3.233

Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Thorkelsson, G., & Arason, S. (2015). Influence of lipid content and blanching on capelin (Mallotus villosus) drying rate and lipid oxidation under low temperature drying. Food Process Engineering, 39, 237–246. doi:10.1111/jfpe.12215

Cyprian, O. O., Sveinsdóttir, K., Magnússon, H., Arason, S., Jóhannsson, R., & Martinsdóttir, E. (2014). Development of Quality Index Method (QIM) Scheme for Farmed Tilapia Fillets and Its Application in Shelf Life Study. Journal of Aquatic Food Product Technology, 23(3), 278–290. doi:10.1080/10498850.2012.713088

Cyprian, O.O, Lauzon, H., Johannsson, R., Sveinsdottir, K., Martinsdóttir, E., & Sigurjon Arason. (2013). Shelf life of air and modified atmosphere-packaged fresh tilapia ( Oreochromis niloticus ) fillets stored under chilled and superchilled conditions. Food Science & Nutrition, 1(2), 130–140. doi:10.1002/fsn3.18

Cyprian Odoli, Oduor-Odote peter, Lauzon Helene, Martinsdottir Emilia, A. S. (2013). Microbiological quality and shelflife of fresh packaged Tilapia fillets stored under different chill temperatures. Journal of Microbiology, Biotechnology and Food Sciences, 2(4), 2431–2455. doi:10.1054/drup.1999.9000

Cyprian, CO.O, Oduor-Odote PM, Onyango SO, Ohowa. B. (2013). Evaluation of fish handling techniques employed by Artisanal fishers on quality of Lethrinids and Siganids fish genera at landing time along the Kenyan coast using Sensory and microbiological methods. African Journal of Food, Agriculture, Nutrition And             Development, 13(5), 8167–8186.

Oduor-Odote, P., Obiero, M., & Cyprian, O.O (2010). Organoleptic effect of using different plant materials on smoking of marine and freshwater catfish. African Journal of Food, Agriculture, Nutrition And Development, 10(6), 2658–2677. Retrieved from http://www.ajol.info/index.php/ajfand/article/view/58054

 Cyprian, O. O., Sveinsdóttir, K., Magnússon, H., & Martinsdóttir, E. (2008). Application of Quality Index Method (QIM) Scheme and Effects of Short-Time Temperature Abuse in Shelf Life Study of Fresh Water Arctic Char (Salvelinus alpinus ). Journal of Aquatic Food Product Technology, 17(3), 303–321. doi:10.1080/10498850802195038