World Food Day 2024: Get to know Truphosa Amakhobe, PhD student at University of Nairobi (Kenya)!

14 November 2024

Ensuring the right to food for all requires collective action to tackle hunger and poverty. This means prioritising the production and consumption of diverse, safe and nutritious foods, while building resilience against shocks, vulnerabilities, and stresses.

The academic community plays a crucial role in this mission. Research, data, technology, and innovation can be powerful tools for enhancing food safety and food security, as well as for transforming agrifood systems for a better future and a better life for all.

That’s why UPRISE is taking action by training 11 PhD students under joint EU-AU supervision to become future leaders and food safety ambassadors for Africa. These researchers will play a key role in supporting food safety risk assessment and management to reduce mycotoxin levels, by developing guides, toolkits, early warning systems and microbiome- based innovations.

Get to know Truphosa Amakhobe, PhD student at University of Nairobi (Kenya).

Traditionally fermented Maziwa Mala, holds significant cultural and nutritional value among Kenyan communities. However, the unregulated production processes raise concerns about quality and safety, particularly regarding contamination with aflatoxin M1, a harmful mycotoxin.

Truphosa’s research addresses these issues by focusing on understanding the production, processing, and distribution aspects of Maziwa Mala, as well as the role of mycotoxins, which pose health risks to both humans and livestock.

The study will involve mapping the Maziwa Mala value chain, identifying key stakeholders, and assessing constraints and opportunities within the chain. Additionally, Lactic Acid Bacteria (LAB), which play a crucial role in milk fermentation, will be isolated and characterized for their mycotoxin-binding properties. This step aims to develop LAB starter cultures that enhance the fermentation process, ultimately improving the quality and safety of the final product.

Through comprehensive mycotoxin analysis and characterization of LAB, the study will provide insights into the microbial dynamics during Maziwa Mala fermentation and their effectiveness in reducing aflatoxin M1 levels.

The expected outcomes will contribute to the development of safer and higher-quality fermented milk products in Kenya, ensuring that the cultural heritage associated with Maziwa Mala is preserved while addressing health and safety concerns.

Video: Truphosa Amakhobe, PhD student at University of Nairobi (Kenya)

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