Secretary – Dr. Simon Ochanda


Cell Phone: (+254) 0722982726


Tertiary Education

2011-2016: PhD. Food Science. Egerton University, P.O Box 536-20115, Njoro, Kenya.

2006-2009: MSc. Food Science & Technology, JKUAT, P.O Box 62000-00200, Nairobi, Kenya

2003-2006: BSc. Food Science & Post-harvest Technology (SECOND CLASS HONOURS UPPER DIVISION). JKUAT, P.O Box 62000-00200, Nairobi, Kenya.


2010-2016: Food Scientist –Kenya Agricultural and Livestock Research Organization, Tea Research Institute, Kericho Kenya.

2009 October -2010: Research Assistant. JKUAT, Nairobi, Kenya.

2001-2003: Laboratory Analyst- Kapa Oil Refineries, Nairobi, Kenya


Selected Publications

Ochanda, S.O (2016). Product diversification of tea (Camellia sinensis) in non-aerated green tea, tea fortified alcoholic beverages and yoghurts for enhancing value addition in the tea industry. (Thesis Pp228, Egerton University, Kenya).

Ochanda S.O, Wanyoko J.K, Onyango C.A, Faraj A.K  and Kamunya S.M. (2012). Screening of Suitable clones for un-aerated tea production. African Journal of Horticultural Sciences 6: 118-134

Ochanda, S.O., K, Rashid. Wanyoko. J.K. Ngotho., M., Faraj, A.K., Onyango, C.A., Wachira, F.N. and Maranga, D.N. (2016). Fortification of alcoholic beverages (12%v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol injestion and metabolism in mouse model. BMJ Open Gastro 2016; 3:e000058. Doi.10.1136/bmjgast-2015-000058.

Ochanda, S.O., Wanyoko, J.K., Faraj, A.K, Onyango, C.A. and Roto, H.K. (2015).Effects of tea (Camellia sinensis) phytochemicals on the yoghurt cultures (Lactobacillus burgaricus and Streptococcus thermophilus) during development and storage of tea fortified yoghurts. Journal of food research Vol 4. No.4. 59-73.

Ochanda, S.O., Faraj, A.K., Wanyoko, J.K., Onyangp, C.A and Ruto, H.K.(2015). Extraction and quantification of Total polyphenol content in different parts of selected tea cultivars. American Journal of plant Sciences. 6, 1581-1586. Ochanda, S.O., Wanyoko J.K and Ruto , H.K (2015). Effect of spices on consumer acceptability of purple tea (Camellia sinensis). Food and Nutrition Sciences: 6, 703-711.