Prof. Catherine Kunyanga, is an Associate Professor in the Department of Food Science, Nutrition and Technology, Associate Dean, Faculty of Agriculture at the University of Nairobi with a PhD in Food Science and Technology. She is also the Coordinator, Food Security Center (FSC). Her research areas include Food Science and Technology, Food Safety, Food and Nutrition Security, Food Biotechnology, Sustainable Food Systems, Postharvest Handling, and Human Nutrition/Health.

Her research interest currently focuses on food safety interventions, regulations/standards; alternative food ingredients with health promoting properties that can be leveraged to reduce malnutrition and promote health as well as highlighting challenges affecting the current food systems including the failure to produce enough food to feed a growing global population; meet nutritional needs of populations and to benefit everyone equally and equitably, with both over- and under-consumption rife in current food systems, plus the negative impacts of food systems on the environment and natural resources.

Her research is still ongoing and contributes towards the use of sustainable food systems approach in a holistic, transdisciplinary, and interdisciplinary approach to promote consumption of safe and nutritious foods for better nutrition and health outcomes. She is involved in several collaborative projects in various capacities which has provided her with skills in proposal writing, project management and planning and other competencies.

Prof. Kunyanga has been engaged in capacity building and training of the private sector, NGO, Government ministries and SMEs on food safety and food processing.

Most of the projects also entail development of training manuals and training of private sector industry, SMEs and other stakeholders on best practices in postharvest handling, processing and food safety. She is course instructor, consultant, researcher and mentor in Agriculture and Food Sciences.