Department of Food and Nutrition, University of Helsinki
Ndegwa H. Maina is an associate professor in Food Chemistry at the University of Helsinki. His passion as a researcher is to understand the intricate relationship between food and human health. At present his research work focuses on the health benefits of cereal fibre, tailored bioprocessing of cereals and legumes to enhance safety, sensory and nutritional quality, valorization of food industry side-streams and toxins in food. During the last years he has initiated collaborative partnerships to explorer the development of sustainable African food systems. In several projects he has explored innovative technologies for utilization indigenous African grains as an initiative to improve local food security.