Dr. John Kinyuru is a leading Kenyan food scientist, researcher, and academic whose pioneering work has shaped Africa’s agenda on sustainable nutrition and innovative food systems. He is a Senior Lecturer in the School of Food and Nutritional Sciences at Jomo Kenyatta University of Agriculture and Technology (JKUAT) in Kenya, where he has taught, supervised, and mentored scientists for nearly two decades. Dr. Kinyuru holds a PhD in Food Science and Nutrition from JKUAT and a post-doctorate from Colorado State University in the USA, complemented by advanced training in educational/Instructional technology and strategic leadership.
A distinguished researcher, Dr. Kinyuru has built a strong international reputation for his contributions to sustainable food processing, nutrient-dense foods, and the development of alternative protein sources, particularly edible insects. His work spans extraction of functional ingredients, sensory evaluation, food safety, gut health, and improvement of child nutrition. He has authored over 100 peer-reviewed publications, contributed to major book chapters, and secured multiple patents, including innovations in probiotic chitin extracts from crickets.
Dr. Kinyuru has been Principal Investigator on more than 20 major research grants, partnering with global institutions across Americas, Europe, Asia, and Africa. His leadership in large multi-country projects has advanced research, technology transfer, open science, and community-based capacity development.
Beyond academia, Dr. Kinyuru has held high-level administrative roles, including Director of Research and Innovations at JKUAT and Deputy Executive Director at the African Institute for Capacity Development (AICAD), where he supported programme strategy, partnerships, and continental capacity-building initiatives in Africa. Renowned for shaping policy and standards on insects as food and feed in Africa, Dr. Kinyuru continues to influence food systems transformation through research, training, innovation hubs, and farmer-focused manuals. His work positions him as one of Africa’s foremost voices in sustainable nutrition, climate-resilient food systems, and the future of protein.
