Cyprian is a Senior Research Scientist at the Kenya Marine and Fisheries Research Institute (Baringo Station) with over 15 years of research experience in diverse areas of Fisheries post-harvest management. He has a PhD in Food Sciences from the University of Iceland, Iceland. His expertise in fisheries has yielded over 15 peer-reviewed publications (in food science and technology fields), and over 20 presentations in international conferences and workshops. Other than theoretical outputs, he has been actively engaged in several post-harvest technology transfer initiatives to small and medium-sized enterprises (SMEs), and youth and women groups in Kenya. Additionally, he is trained as a Senior Manager (Senior Management Course) in the Kenya School of Government, Embu. He has two international diplomas; one on Food safety, Quality Assurance Systems and Risk Analysis, from Ghent University, Belgium, and another on Quality management of fish handling and processing, United Nations University Fisheries Training Programme (UNU-FTP), Reykjavík, Iceland. Cyprian has been a part time lecturer at Kenyatta University, Kenya. He has carried out several projects, including Securefish projects funded by the European Union, Quality assessment of artisanal fish landing funded by the Western Indian Ocean Marine Scientists Association (WIOMSA), 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. He is a member of the International Institute of Fisheries Economic and Trade (IIFET) and WIOMSA.
Research Network: Research Gate
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. https://doi.org/10.1007/s12571-019-00950-x
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. https://doi.org/10.1002/fsn3.980
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. https://onlinelibrary.wiley.com/doi/abs/10.1111/fme.12334
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. https://doi.org/DOI:10.1080/07373937.2016.1187161
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. https://doi.org/10.1007/s13197-016-2462-y
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 http://www.ajol.info/index.php/ajfand/article/view/58054
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