Dr. Mary Muchiri is a Food and Nutrition Scientist (PhD, University of Reading, UK). Currently, she is the Director, Tea Institute, and a Senior Lecturer in the Department of Food Science and Nutrition at Karatina University (KarU), Kenya. Previously she served as the Founder and Head of Food Science and Nutrition Department, KarU.   She has wide experience in the Technical, Vocation Education and Training (TVET), Kenya where she served as a Head of Department and Senior Lecturer. She is a Trustee Board Member of Kenya Institute of Food Science and Technology and an Advisory Member of The Global Tea Institute of University of California- Davis, USA.

Her area of interest in research is on Food Nutrition, Product Development and Quality Assurance. In addition, she has a passion to train, mentor, conduct research on tea and local foods value addition as well as community outreach/linkages within Kenya and globally. She has participated in the development of various curriculums at TVET and universities as well as the Tea Standards for Kenya, East Africa and ISO.

Aloo, S.O.; Ofosu, F.K.; Muchiri, M.N.; Vijayalakshmi, S.; Pyo, C.-G.; Oh, D.-H. In Vitro Bioactivities of Commonly Consumed Cereal, Vegetable, and Legume Seeds as Related to Their Bioactive Components: An Untargeted Metabolomics Approach Using UHPLC–QTOF-MS2. Antioxidants 2023, 12, 1501. https://doi.org/10.3390/antiox12081501

Muchiri Mary Njeri, Anne L. McCartney and Lisa Methven (2020) Sensory Profile and Consumer Preference of Novel Probiotic Yoghurt Enriched with Orange Sweet potato (Ipomoea batatas). African Journal of Food, Agriculture, Nutrition and Development 20(5). https://doi.org/10.18697/ajfand.93.19565