Food & Nutrition
Global

Food & Nutrition Experts

Dr. Daniel Ndaka Sila

Lecturer
Department of Food Science and Technology
Jomo Kenyatta University of Agriculture and Technology
Kenya

Biography

Teaching responsibility: Involved in teaching Food Engineering courses (Food Processing Unit Operations, Process optimization (Drying, Themal processing, refrigeration etc), Food Packaging) within the Faculty of Agriculture at all levels (undergraduate through postgraduate). Research interest: Engineering and manipulating the functional properties of foods to meet target customer specifications. Current interest is focused on plant based foods, in particular tailoring fruits and vegetables functionality using knowledge in plant cell wall research in combination with traditional and novel food processing technologies.

Research Interest

Engineering and manipulating the functional properties of foods to meet target customer specifications. Current interest is focused on plant based foods, in particular tailoring fruits and vegetables functionality using knowledge in plant cell wall research in combination with traditional and novel food processing technologies.

Publications

  • Sila, D.N., Smout, C., Vu, T.S. and Hendrickx, M.E. (2004). Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing. J Food Sci., 69(5): 205-21.

  • Guiavarc'h, Y., Sila, D.N., Duvetter, T., Van Loey, A., Hendrickx, M. (2003). Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: a basis for TTI development. Enzyme Microb Tech., 33, 544-555.

  • Koaze, H., Sila D.N, Karanja, P., Ken-ichi, I., and Baba N. (2002). Changes in quality of dried Macadamia nuts during a peak harvest season in Kenya. Food Sci Technol Res., 8 (1), 32-35.

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