Kenya Aquatica

  • National Assembly Agriculture Committee Chair Hon Silas Tiren (seated 4th left) with his committee members pose for a photo with KMFRI BoM Chair Hon John Mumba (seated 2nd right) with his Board members and KMFRI DG Prof James Njiru at KMFRI, Mombasa, on 27th July 2021.
  • PS-SDFA & BE Dr. F. Owino, DG KMFRI Prof J. Njiru, DG KeFS D.Mungai, Fisheries Secretary Ms. L. Obungu for Fisheries and other stakeholders at the 2020 Frame Survey Validation Workshop at Kisumu Hotel on Saturday, 5th June, 2021
  • PS SDFA & BE Dr Francis Owino KMFRI BoM Chairman Hon John Safari Mumba, KMFRI DG Prof James Njiru held an interactive meeting with KMFRI scientists on 25/05/2021
  • KMFRI DG Prof James Njiru with NRF top officials who included Board member Prof Walter Oyawa, who paid him a courtesy call on 18/05/21.
  • Dr. Odoli (far left), Dr. Nyamwea (far right) and Ms. Safina Musa (second right) with participants during the sensitization for cage farmers (women groups) in Homa Bay County on fish value addition from 10th to 13th May 2021.
  • On 7th May, 2021 Director General KMFRI Prof. James Njiru (3rd left) joined CS Wildlife & Tourism in the launch of National Wildlife Census 2021 at Shimba Hills National Reserve, Kwale County. With them was DG KWS Brig (Rtd) J. Waweru (R), DG KMA R.Njue (4th L), Dr P.Omondi Director WRTI (2nd L). Census will also include Marine Mega Fauna along Kenya coast
  • KMFRI Director General, Prof. James Njiru (3rd right) with Governor Uasin Gishu County, HE Jackson Mandago (centre) and other County Officials in Eldoret during a consultative meeting on 3rd May, 2021 to establish KMFRI Station in the County
  • PS SDFA & BE Dr Francis Owino (centre), KMFRI BoM Chair Hon John Mumba (2nd right), KMFRI Director Prof James Njiru (left) during a courtesy call to Mombasa County commissioner Mr Gilbert Kitiyo.
  • The newly appointed Principal Secretary SDFA & BE Dr Francis O. Owino (seated centre) during his maiden visit at KMFRI Mombasa headquarters on 2nd March 2021.
  • Kenya Launches a coral reef fish project (Funded by Japan/FAO) to improve food security, livelihoods and maritime safety through increased resilience of coastal fishing communities
  • KMFRI Mombasa Center Director, Dr. Eric Okuku (centre) representing KMFRI Director and Assistant Director (Projects & Collaborations/CD Shimoni) Dr. James Kairo (right), meet Dr. Mathieu Guerin from France Embassy to explore possible research collaboration with French institutions.
  • KMFRI Director, Prof. James Njiru (right) exchange MoU with VC Pioneer International University, Dr Gideon Maina (left), this SDFA & BE MoU is on several areas of collaboration that includes Kenya Fisheries Services. The ceremony was witnessed by outgoing PS Prof. Micheni Ntiba on on 22nd Feb. 2021at Kilimo House, Nairobi
  • KMFRI Director, Prof. James Njiru (right) and Mombasa CD, Dr. Erick Okuku during the World Wetlands day on 2nd February, 2021 held at Sabaki Estuary, the celebration was officiated by the CS for Environment and Forestry Mr. Keriako Tobiko who led government officials and communities in planting mangrove trees
  • Director KMFRI Prof. James Njiru (right) with Deputy Director Freshwater System, Dr. Christopher Aura (centre) and Ag. ADF, Kenya Fisheries Services, Mr. Simon Munguti (left) during the Launch of Electronic Catch Assessment Survey (e-CAS) system and Stake Holder’s Engagement and dissemination Workshop on Environmental Clean-up and Mentorship Framework at Sosa Cottages in Vihiga County on 4 - 5th Jan, 2021
Dr. Cyprian Odoli

Dr. Cyprian Odoli

Dr. Odoli is a Senior Research Scientist at the Kenya Marine and Fisheries Research Institute. He has over 16 years of research experience in diverse areas of food safety and quality assurance systems, but predominantly in quality management of fish handling and processing. He holds PhD in Food Science (Thesis: Drying and smoking of capelin (Mallotus villosus) and sardine (Sardinella gibbosa) – the influence on physicochemical properties and consumers’ acceptance) from the University of Iceland, Iceland. He also holds an MSc. in Food Science from the University of Iceland, Iceland; and BSc. Degree in Fisheries from Moi University, Kenya. Dr. Odoli has also attained two international diplomas in Food safety, quality assurance systems and risk analysis (Gent University, Belgium) and Quality management of fish handling and processing (United Nations University). Additionally, he is trained as a Senior Manager (Senior Management Course) in the Kenya School of Government, Embu.

Dr. Odoli has been involved in several projects including: Small Fish and Food Security- Towards innovative integration of fish in African food systems to improve nutrition funded by LEAPAGRI (ongoing); Securefish projects funded by the European Union; Quality assessment of artisanal fish landing funded by the Western Indian Ocean Marine Scientists Association (WIOMSA); Selected temperate fish shelf life studies funded by UNU-FTP; and Community involvement in production and marketing of value added fish products for improved livelihood, funded by the Lighthouse Foundation.

Dr. Odoli’s expertise in quality management of fish handling and processing, and related fields has yielded over 25 peer-reviewed publications and over 30 presentations in international conferences and workshops. Other than theoretical outputs, he has been actively engaged in several fisheries and post-harvest management technologies transfer initiatives to small and medium-sized enterprises (SMEs), and youth and women groups in Kenya. He has been/is a part time lecturer at Kenyatta University and Egerton University (ongoing), Kenya. He is a member of the International Institute of Fisheries Economic and Trade (IIFET) and WIOMSA.

Research Network: Research Gate

KMFRI Baringo
Freshwater systems
Food safety and quality assurance systems (quality management of fish handling and processing:
Food quality assurance and value addition, Post-harvest technologies development & transfer, Fisheries and Socio-economics

PhD (Food science; Seafood processing)
Msc. Food science (Seafood processing)
Bsc. Fisheries, Moi University

Cyprian, O. O., Owiti, H., Kobingi, N., Obiero, M., Ogari, Z., Mugo, J., … 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.

Cyprian, O. O., Oduor-Odote, P., & Arason, S. (2019). The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying. Food Science and Nutrition, 7(4), 1446–1454.

Aura, C. M., Nyamweya, S. C., Njiru, J. M., Cyprian, O. O., Musa, S., Ogari, Z, Abila. R. Okeyo. R., Oketch, R. (2018). Using fish landing sites and markets information towardsquantification of the blue economy to enhance fisheries management. Fisheries Management and Ecology. 35(4), 1–12.

Aura, C. M., Musa, S., Cyprian, O. O., Nyamweya, S. C., Njiru, J. M., Wanyama, R., (eds). 2017. A technical manual on the best management practices for cage fish farming in Lake Victoria, Kenya. Kenya Marine and Fisheries Research Institute, Kenya. ISBN: 978-9966-103.

Cyprian, O. 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.

Cyprian, O. 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.

Cyprian, O. 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

Cyprian, O. O., Nguyen, V. M., Sveinsdottir, K., Jonsson, A., Thorkelsson, G., & Arason, S. (2015). 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. doi:10.1111/jfpe.12215

Cyprian, O. 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

Cyprian, O.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

Cyprian Odoli, Oduor-Odote peter, Lauzon Helene, Martinsdottir Emilia, A. S. (2013). Microbiological quality and shelflife of fresh packaged Tilapia fillets stored under different chill temperatures. Journal of Microbiology, Biotechnology and Food Sciences, 2(4), 2431–2455. doi:10.1054/drup.1999.9000

Cyprian, CO.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.

Oduor-Odote, P., Obiero, M., & Cyprian, O.O (2010). Organoleptic effect of using different plant materials on smoking of marine and freshwater catfish. African Journal of Food, Agriculture, Nutrition And Development, 10(6), 2658–2677. Retrieved from

 Cyprian, O. 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