Mburu, Monica

Monica W. Mburu is a member of the Department of the Food Science & Technology at the Institute of Food Bioresources Technology (IFBT), Dedan Kimathi University of Technology (DeKUT) since 2011. Monica is specialized in food chemistry, food microbiology and food quality assurance.

She has proven background coordinating various research projects that promote food security, nutrition and health among the small holder farmers in the region. With many Kenyans facing inadequate supply of quality foods, increasing food production, developing reliable value added products including functional foods and strengthening distribution and marketing systems is paramount in achieving the Kenya’s Big Four Agenda of the President on food security, and, Sustainable Development (SDG) Goal 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture.

Currently, Monica coordinates two projects “The Potential of Chia (Salvia hispanica L.) Farming in Kenya for Improved Food Security, Nutrition and Health”, that promotes chia cultivation with small holder farmers in Kenya; and “Integrated chia and Oyster mushroom system for Sustainable food value chain in Africa”, that promotes creation of a bio circular economy in African food systems.

Monica id the Director of the Centre for Food Safety and Naturopathy (CeFoNa) in DeKUT that champions programs on climate resilient agriculture and regenerative farming, having established an organic kitchen garden at the university

Under CeFoNa she is the Patroness of a student agricultural based clubs Green Thumb Movement that is actively involved in setting up the therapeutic garden hub at the demo facility, where they have established functional food crops, including herbs, fruits and vegetables that are used to process different therapeutic products, neutraceuticals and cosmetics.

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Speaking in
IASP 2024
Breakout 13: Food tech and climate change