Assistant Director Freshwater Fisheries Research Food Science & Fisheries Post-Harvest Food Safety • Seafood Processing • Quality Assurance • Value Addition Location Kisumu Years of Experience 2005 to present (20+ years at KMFRI) Research Interests Food safety and quality assurance systems; Quality management of fish handling and processing; Fish value addition; Post-harvest technologies | Leadership Focus: Strengthening food quality assurance, supporting value addition, promoting post-harvest technologies, and advancing the transfer of fisheries-related innovations into practical use for sustainable fisheries development. Dr. Cyprian Ogombe Odoli holds a PhD and MSc in Food Science (Fisheries Post-Harvest Management) from the University of Iceland and a BSc in Fisheries from Moi University. He is an accomplished fisheries scientist with a strong background in food safety, seafood processing, and quality assurance systems. He currently serves as the Assistant Director, Freshwater Fisheries Research (AD-FW Fisheries) and a principal research scientist based at KMFRI Kisumu Centre, in the Kenya Marine and Fisheries Research Institute (KMFRI). He has specialized expertise in food safety and quality assurance systems, particularly in the quality management of fish handling and processing. His professional work focuses on strengthening food quality assurance, supporting value addition, promoting post-harvest technologies, and advancing the transfer of fisheries-related innovations into practical use. As an Assistant Director Freshwater Fisheries, Dr. Odoli provides leadership in coordination of freshwater fisheries research, institutional programmes, stakeholder engagement, and research operations within the inland waters (Lakes, rivers and small water bodies). He plays a key role in advancing research and sustainable management of freshwater aquatic resources while supporting community livelihoods and fisheries development initiatives. Dr. Odoli has also contributed to the broader fisheries and socio-economic research space through his interest in sustainable food systems, post-harvest management, and the development of quality standards that support safe and efficient fish value chains. His work continues to support KMFRI's mandate in freshwater research, capacity building, innovation, and sustainable fisheries development. Research & Administrative Responsibility
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Selected Publications Wessels, L., Kjellevold, M., Kolding, J., Odoli, C., Aakre, I., Reich, F., Pucher, J. (2023). Putting small fish on the table: the underutilized potential of small indigenous fish to improve food and nutrition security in East Africa. Food Security. https://doi.org/10.1007/s12571-023-01362-8 Odoli, C. O., Owiti, H., Kobingi, N., Obiero, M., Ogari, Z., Mugo, J., Nyamweya, C., Aura, C. M. (2019). Post-harvest interventions in small-scale fisheries: a boon or bane to food and nutritional security in Kenya? Food Security, 11(4), 855-868. https://doi.org/10.1007/s12571-019-00950-x Odoli, C. O., Nguyen, V. M., Sveinsdottir, K., Tomasson, T., Thorkelsson, G., & Arason, S. (2017). Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage. Drying Technology, 35(4), 478-489. https://doi.org/DOI:10.1080/07373937.2016.1187161 Odoli, C. O., Sveinsdottir, K., Nguyen, M. V., Tomasson, T., Thorkelsson, G., & Arason, S. (2017). Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage. Journal of Food Science and Technology, 54(2), 293-302. https://doi.org/10.1007/s13197-016-2462-y Odoli, C.O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Thorkelsson, G., & Arason, S. (2016). Influence of lipid content and blanching on capelin (Mallotus villosus) drying rate and lipid oxidation under low temperature drying. Food Process Engineering, 39, 237-246. https://doi.org/10.1111/jfpe.12215 Odoli, C. O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Tomasson, T., Thorkelsson, G., & Arason, S. (2015). Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa). Food Science & Nutrition, 3(5), 404-414. doi:10.1002/fsn3.233 Odoli, C. O., Sveinsdóttir, K., Magnússon, H., Arason, S., Jóhannsson, R., & Martinsdóttir, E. (2014). Development of Quality Index Method (QIM) Scheme for Farmed Tilapia Fillets and Its Application in Shelf Life Study. Journal of Aquatic Food Product Technology, 23(3), 278-290. doi:10.1080/10498850.2012.713088 Odoli, C. O., Lauzon, H., Johannsson, R., Sveinsdottir, K., Martinsdóttir, E., & Sigurjon Arason. (2013). Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions. Food Science & Nutrition, 1(2), 130-140. doi:10.1002/fsn3.18 Odoli, C. O., Oduor-Odote PM, Onyango SO, Ohowa. B. (2013). Evaluation of fish handling techniques employed by Artisanal fishers on quality of Lethrinids and Siganids fish genera at landing time along the Kenyan coast using Sensory and microbiological methods. African Journal of Food, Agriculture, Nutrition And Development, 13(5), 8167-8186. Odoli, C. O., Sveinsdóttir, K., Magnússon, H., & Martinsdóttir, E. (2008). Application of Quality Index Method (QIM) Scheme and Effects of Short-Time Temperature Abuse in Shelf Life Study of Fresh Water Arctic Char (Salvelinus alpinus). Journal of Aquatic Food Product Technology, 17(3), 303-321. doi:10.1080/10498850802195038 Links |
