My professional journey

I am Dr. Isabella Nyambayo, and I have a BSc in Applied Biology and Biochemistry, MSc in Human Nutrition, and a Ph.D. in Science (Analytical Biochemistry). I have a passion for research and teaching in higher education. During my sandwich undergraduate degree research project, I investigated packaging material and the application in industry to extend the shelf life of food products. For my undergraduate research, I worked on the extraction and characterisation of pectin from orange peels. I continued to develop my passion for research in the food industry and my Ph.D. research was focused on crosslinking mucilage used to immobilise enzyme, polygalacturonase, extracted from tomatoes. Enzyme biotechnology plays an important role in the processing and technology of food and drinks.

My understanding of food could not be complete without studying an MSc in Human Nutrition – mechanisms of nutrient-nutrient and nutrient-gene interactions, sensory perception of food, and tribology.  I have experience in the food industry (Unilever), and FE vocational training(UK), and HE research, academic training(the UK and abroad), and practicing nutritionist.

I am a Fellow of the Institute of Food Science (FIFST), Registered Sensory Scientist (RegSensSci), Chartered Scientist (CSci), member of Royal Society of Chemistry (MRSocChem), Association of Nutrition registered nutritionists (RegNutri-Nutrition Science), Senior Fellow HEA (SFHEA), and academic ambassador for Nutrition Society.

Publications

Journal articles

(ORCID org/0000-0002-2413-1326)

• Fitriani, A., Haliza, M.N., Utami, N.P., Nyambayo, I., Sanayei, S., & Rahmadhia, S.N. (2024). Texture Profile Analysis of Lamtoro Gung (Leucaena leucocephalassp. Glabrata (Rose) S. Zarate) Tempeh, Journal of Agri-Food Science and Technology (JAFoST) 5(1) 2024: 65 – 71, https://doi.org/10.12928/jafost.v5i1.10226. 
• Comblik K., Hawkes M., Lunel M., & Nyambayo I. (2024). Meat packaging sustainability perception among undergraduate university students studying Food and Forensic Science related courses: A Coventry University scoping exercise. SustainE. 1(2), 1-42. https://doi.org/10.55366/suse.v1i2.5  
• Jepson, L., Daniel, R., Nyambayo, I. and Munialo, C.D. (2024), The isolation and characterisation o protein from nine edible insect species, Journal of Food Science and Technology, https://doi.org/10.1007/s13197-024-05975-5.
• Stanley, N., Nyambayo, I., & Villarino, B. (2022). Overcoming barriers to sustainable, healthy diets, Food Science & Technology, 36(1), 40 -45.
• Kemp, S.E., Nyambayo, I., Rogers, L., Sanderson, T. & Villarino, B. (2021). Trends in food sensory science. Food Science & Technology. 35(4), 46 – 50.
• Kemp, S.E., Nyambayo, I., Rogers, L., Sanderson, T. & Villarino, B. (2021). COVID related changes in consumer perception and behaviour. Food Science & Technology, 35(3), 22 – 25.
• Munialo, C.D.; Kontogiorgos, V., Euston, S.R., and Nyambayo, I. (2019) Rheological, tribological and sensory attributes of texture modified food for dysphagia patients and the elderly: A review, International Journal of Food Science and Technology, doi:10.1111/ijfs.14483
• Nyambayo, I.: Food insecurity: Hidden hunger or food poverty in Europe and developing countries in VEOE Einblicke, 2018/04, 1-3.
• Nyambayo I. Food Security In Developed Countries (Europe And USA) – Is It Insecurity And Insufficiency Or Hunger And Poverty In Developed Countries? (2015) BAOJ Nutrition
• Nyambayo I. and Benhura M. A. N. 1999 Preparation of water insoluble crosslinked mucilage from ruredzo (Dicerocaryum zanguebarium). Journal of Applied Sciences in Southern Africa, 5 I, 47-53
• Benhura M. A. N. and Mavhudzi-Nyambayo I. 1999 Depolymerisation of mucilage isolated from ruredzo (Dicerocaryum zanguebarium) by ascorbic acid in the presence of catalysts. Carbohydrate Polymers, 38, 371-373
• Benhura M. A. N. and Mavhudzi-Nyambayo I. 1997 Some properties of ruredzo (Dicerocaryum zanguebarium) mucilage crosslinked with epichlorohydrin. Carbohydrate Polymers, 34, 67-71.
• Benhura M. A. N. and Mavhudzi I. 1996 Use of crosslinked mucilage prepared from ruredzo (Dicerocaryum zanguebarium) in the purification of polygalacturonase extracted from tomato. Food Chemistry, 56(3), 433-437.

Book chapters

Chahine, T., Chammas, R., Nyambayo, I., Bou-Mitri, C. (2024). A Comparative Review of the Consumers’ Perspective on the Safety, Quality, and Sensory Attributes of Alternative Proteins. In: Bogueva, D. (eds) Consumer Perceptions and Food. Springer, Singapore. https://doi.org/10.1007/978-981-97-7870-6_7

Nyambayo, I., Galindo-Pineda, D.M., Sarieddin, G., Bogueva, D., Marinova, D. (2024). Consumer Perception of Plant-Based Meat Substitutes. In: Bogueva, D. (eds) Consumer Perceptions and Food. Springer, Singapore. https://doi.org/10.1007/978-981-97-7870-6_10

Nyambayo, I., Marinova, D., Bogueva, D., Sarieddin, G., Bou-Mitri, C. (2024). Consumer Perception of Plant-Based Milk and Dairy Products. In: Bogueva, D. (eds) Consumer Perceptions and Food. Springer, Singapore. https://doi.org/10.1007/978-981-97-7870-6_11

Nyambayo, I., Borusiak, B. (2024). Consumer Perception of Plant-Based Eggs. In: Bogueva, D. (eds) Consumer Perceptions and Food. Springer, Singapore. https://doi.org/10.1007/978-981-97-7870-6_13

Bánáti, D., Jevšnik, M., Nyambayo, I., Bogueva, D., Stanley, N.L. (2024). Consumer Perception of Food Safety in Europe. In: Bogueva, D. (eds) Consumer Perceptions and Food. Springer, Singapore. https://doi.org/10.1007/978-981-97-7870-6_21

WHY YOU WANT TO HELP PEOPLE

I got my inspiration to practice as a nutritionist and I would like to provide a platform where other people can be able to learn about nutrition and wellbeing.  The food industry generates a lot of job opportunities ranging from agriculture (farming, livestock, micro livestock), nutrition, processing, engineering, manufacturing, packaging, analytical techniques, sensory science/ consumer science,  sustainability, reduction of food waste, food safety, quality control and assurance, legislations and regulations, supply chain and logistics. Food is very important throughout the lifespan. Therefore, understanding good nutrition is important for health and wellbeing.

THE GOAL OF YOUR SITE

The main purpose of the site is to provide information on food-related discussions.

If you have any questions, feel free to leave them in the comment section below or email me.

All the best,

Dr. Isabella Nyambayo MRSocChem, FIFST, RegSensSci, CSci, RegNutri(Nutrition Science), SFHEA.
isabella@foodbrookes.com