George Ooko Abong

George Ooko Abong is a food systems and nutrition expert with extensive experience at the intersection of research, higher education, public health, and food policy in Africa. He holds BSc, MSc, and Ph.D. degrees in food science and technology from the University of Nairobi and has received professional training in food safety from Ghent University, Belgium.

Ooko Abong is an associate professor at the University of Nairobi, with recognized expertise in food safety, quality assurance, nutrition, and risk analysis. His research addresses critical challenges in African food systems, including food composition, dietary exposure, aflatoxin contamination, and industrially produced trans-fatty acids. He has led and contributed to multidisciplinary, policy-relevant research projects that generate evidence to inform standards, regulations, and consumer protection.

An accomplished scholar, Ooko Abong has published over 130 peer-reviewed journal articles, one book, and eight book chapters, and has supervised more than 80 postgraduate students at master’s and doctoral levels. He is also deeply committed to capacity building, having designed and delivered training for diverse food system actors, from small-scale vendors to technical professionals.

Through his engagement with the Afretec Network, Ooko Abong supports Africa-led research, regional collaboration, and the translation of scientific evidence into practical solutions for inclusive, resilient, and nutrition-sensitive food systems across the continent.