Dr Ndegwa Maina
Dr Ndegwa Maina is a food scientist specializing in food chemistry and bioprocessing. He is an adjunct professor at the University of Helsinki, where he currently works as a lecturer in bioproduction chemistry at the department of food and nutritional sciences. His research work focuses on the health benefits of cereal fibre, tailored bioprocessing of cereals for the production of functional metabolites that enhance sensory and nutritional quality, and valorization of food industry side-streams for the development of sustainable food production systems. During the last years he has initiated collaborative research with universities and research institutes in Africa in order to harness the advantages of traditional fermentations methods and current knowledge of tailored cereal bioprocessing. This has led to development of innovative technologies for utilization indigenous African grains.