A conversation with Associate Professor Ndegwa Maina

Dr. Ndegwa Maina, originally from Kenya, is an Associate Professor in Food Chemistry at the Department of Food and Nutrition, University of Helsinki, where he also completed both his MSc and PhD. His research focuses on carbohydrate chemistry, the health benefits of cereal fibre, tailored bioprocessing, food safety, food nutritional quality and valorization of food industry side-streams. In recent years, he has expanded his research endeavors by initiating collaborative projects with research institutions in Africa, aiming to explore and develop innovative solutions to enhance food and nutrition security. These partnerships have provided him with an opportunity to utilize his expertise in addressing the challenges facing food systems in Africa.