Chrispin Kaphaika | Agri-food systems and innovation | Young Researcher Award

Published on by Agri Scientist

Chrispin Kaphaika | Agri-food systems and innovation | Young Researcher Award

Chrispin Kaphaika | Agri-food systems and innovation - Research and Innovation Specialist/Technology Transfer Officer at Lilongwe University of Agriculture and Natural Resources, Malawi

Chrispin K. Kaphaika is an intellectual property management specialist and innovation advocate with deep expertise in technology transfer, agribusiness entrepreneurship, and research commercialization. With an interdisciplinary academic background and a strong orientation toward inclusive development, Chrispin supports enterprise growth, innovation-driven policies, and sustainable commercialization strategies. Their professional focus integrates agribusiness economics, startup support, and IP policy reform. Chrispin thrives in multicultural research and institutional settings, consistently driving impact through capacity building, policy engagement, and cross-sector collaboration aimed at fostering inclusive economic transformation in Malawi and beyond.

ACADEMIC PROFILE

ORCID

EDUCATION

Chrispin holds a PhD candidacy in Agribusiness Management and Entrepreneurship at LUANAR, and a Master's in Intellectual Property from Africa University. They also completed an MSc in Agricultural and Applied Economics at LUANAR, with a specialization in climate economics through a joint program with NMBU. Chrispin’s academic journey began with a BSc in Agricultural Economics at LUANAR. This multidisciplinary education equipped them with solid analytical, economic, and legal knowledge, enabling a unique perspective in areas like technology commercialization, innovation policy, and startup support across agriculture and allied industries.

PROFESSIONAL EXPERIENCE

Chrispin’s experience spans roles at LUANAR, University of Cape Town, CIIER, UNICEF, and various consulting projects. They currently serve as Technology Transfer Specialist at LUANAR and Co-Director at CIIER Consult. They have led national research initiatives, coordinated innovation projects, and managed IP portfolios. Their practical contributions include supporting university TTO functions, drafting commercialization agreements, and facilitating stakeholder engagement. With years of experience in research assistance and tutoring, they continue to build networks and support systems that drive institutional innovation and entrepreneurial success across multiple sectors.

RESEARCH INTEREST

Chrispin’s research interests lie at the intersection of intellectual property rights, agribusiness development, and sustainable innovation systems. They explore how IP and commercialization mechanisms can foster entrepreneurship, particularly in agriculture and food systems. Their focus extends to climate economics, policy impact evaluation, seed system adoption, and biofortified crop technologies. They are deeply engaged in assessing innovation ecosystems and contributing to frameworks that enable equitable access to knowledge, increase technology adoption, and support inclusive economic empowerment through research-led enterprise development.

AWARD AND HONOR

Chrispin has received several accolades recognizing their leadership and research excellence. These include the Research Award for Outstanding Contribution, Best Graduate and Best Student Awards in Intellectual Property Studies, and multiple Leadership Awards. These honors reflect their commitment to academic excellence, impactful research, and contributions to institutional and national innovation ecosystems. Their accolades are a testament to their consistent pursuit of high standards in both scholarly and professional capacities, particularly in shaping the future of IP and innovation in agriculture and beyond.

RESEARCH SKILL

Chrispin is highly skilled in technology transfer, IP policy design, commercialization strategies, and innovation management. They are proficient in patent search and drafting, market analysis, IP valuation, contract negotiation, and institutional policy development. With experience conducting field research, facilitating focus groups, and managing research ethics, they effectively bridge research and practice. Their ability to communicate technical concepts to diverse stakeholders and mentor early-career innovators underlines their capacity to lead innovation platforms and enhance institutional research translation across academic and entrepreneurial domains.

PUBLICATIONS

Chrispin’s publications reflect their research interest in seed systems, agricultural innovation, and pro-nutritional technology adoption. Notable works include: "More Interventions, Low Adoption: To What Extent Are the Existing Seed Sources to Blame?" and "Does the Adoption of Pro-nutritional Technologies Spur Farmers’ Yields? Evidence from Biofortified Orange-Fleshed Sweet Potato in Rural Malawi." These contributions underscore their commitment to evidence-based policy reform and inclusive innovation. Their research is informed by practical field experience and aims to generate insights that support transformative agricultural development.

CONCLUSION

Chrispin K. Kaphaika exemplifies leadership in research commercialization and intellectual property management with a passion for agribusiness transformation and institutional innovation. Their trajectory reflects a rare blend of academic depth, professional engagement, and policy insight. With a vision anchored in inclusive development, Chrispin continues to contribute to building ecosystems that empower communities, elevate startups, and promote knowledge-driven economies. Their career is a model of how multidisciplinary expertise and dedication to equity can drive meaningful change across education, research, and enterprise.

Adekunbi Malomo | Food Science | Best Researcher Award

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Dr. Adekunbi Malomo | Food Science | Best Researcher Award

Obafemi Awolowo University, Nigeria

Professional Profile

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Summary

Dr. Malomo Adekunbi Adetola is a Senior Lecturer in the Department of Food Science and Technology at Obafemi Awolowo University, Ile-Ife, Nigeria. With a robust background in microbiological and biochemical food research, her work focuses on indigenous food processing, bio-preservation, and food security. She actively contributes to achieving global sustainability goals through her academic, research, and community outreach.

Educational Background

Dr. Malomo holds a Ph.D. (2016) and M.Sc. (2012) in Food Science and Technology from Obafemi Awolowo University, Ile-Ife, after earning a B.Tech. in Food Science (2007) from Ladoke Akintola University of Technology, Ogbomosho. Her academic pursuits are complemented by scholarships such as the Orange Knowledge Program (2022) and a Carnegie Corporation postgraduate scholarship (2011).

Professional Experience

Dr. Malomo began her career as a Quality Control Officer and served in NYSC at a Federal Government Girls’ College. She joined Obafemi Awolowo University in 2014, progressing from Assistant Lecturer to Senior Lecturer by 2020. She teaches several undergraduate food science and microbiology courses and chairs key academic and seminar committees. She also leads the Bioeconomy Research Group and mentors students through various university and faculty initiatives.

Research Interests

Her research encompasses microbiological and biochemical changes in traditional food production, the use of underutilized crops like acha and tigernut in value-added products, bio-preservation using natural extracts, and the development of functional foods. Current studies involve the use of biofortified crops, probiotic stability in fermented beverages, and circular economy strategies through food waste valorization.

Author Metrics

Dr. Malomo has authored over 25 peer-reviewed journal articles, several conference proceedings, and public science articles in The Conversation Africa. Her work is indexed across journals in Europe, Africa, Asia, and the Americas, with impactful contributions in journals such as International Journal of Food Science and Applied Biotechnology, Croatian Journal of Food Science and Technology, and Journal of Microbiology, Biotechnology and Food Science. She also serves as a reviewer and editorial board member for international food science journals.

Awards and Honors

She is a recipient of the Orange Knowledge Program scholarship (2022), a postgraduate scholarship from Carnegie Corporation (2011), and fellowships from Wageningen Centre for Development Innovation (2022) and the African Reproducibility Network (2024). She has chaired sessions at international symposia, is a mentor in various academic networks, and her innovations—such as canned catfish and plantain wine—have been featured in international media and academic circles.

Publication Top Notes

1. Influence of Bio and Chemical Preservative on Microbiological, Sensory Properties and Antioxidant Activity of Ginger-Flavored Plantain Wine for Food Waste Prevention Strategy

Authors: A.A. Malomo, O.V. Obayomi, J.M. Akala, A.F. Olaniran, H.A. Adeniran, S.H. Abiose
Journal: Journal of Agriculture and Food Research, Volume 21, Article 101902
Year: 2025
Summary:
This study evaluates the effects of both bio-preservatives (such as ginger extract) and chemical preservatives on the microbial load, antioxidant potential, and sensory characteristics of plantain wine made from overripe plantains. The work promotes food waste prevention by converting fruit waste into value-added products while ensuring safety and consumer acceptability.

2. Comparative Effect of Boiling, Microwave and Ultrasonication Treatment on Microstructure, Nutritional and Microbial Quality of Tofu

Authors: A.F. Olaniran, F.O. Agaja, O.V. Obayomi, S.I. Ebong, A.A. Malomo, O.D. Olaniran, O.C. Erinle, S.O. Owa
Journal: Applied Food Research, Volume 5, Issue 1, Article 100750
Year: 2025
Summary:
The paper explores the influence of different heat treatments—boiling, microwave, and ultrasonication—on tofu's structure, nutritional composition, and microbial safety. Findings indicate that treatment methods significantly affect product integrity and quality, with ultrasonication offering a promising technique for preservation without nutrient loss.

3. Physicochemical Characteristics of Biscuits Produced from Gluten-Free Amaranth Seed and Tiger Nut Composite Flour

Authors: F.A. Ayeni, A.A. Malomo, A.V. Ikujenlola
Journal: Acta Universitatis Cibiniensis, Series E: Food Technology, Volume 28, Issue 1
Year: 2024
Summary:
This research investigates the potential of using amaranth and tiger nut flour blends to produce gluten-free biscuits. The study focuses on physicochemical properties such as moisture, ash content, and browning index, concluding that the combination results in nutritious and acceptable gluten-free bakery products.

4. Utilization and Application of Bioactive Compounds Generated from Fish Waste and Byproduct as Functional Food Ingredient: A Review

Authors: A.F. Olaniran, O.E. Adeoye, O.M. Oyadeyi, C.E. Okonkwo, O.C. Erinle, A.A. Malomo, et al.
Journal: IOP Conference Series: Earth and Environmental Science, Volume 1342, Issue 1, Article 012014
Year: 2024
Summary:
This comprehensive review highlights the nutritional and economic benefits of extracting bioactive compounds from fish waste for use as functional food ingredients. The paper supports the circular economy model and promotes sustainable practices in the food industry.

5. Microbiological Characteristics, Proximate Composition and Sensory Properties of Plant-Based Set Yoghurt Analogue Produced from Blends of Maize-Soybean

Authors: A.A. Malomo, M. Ogunjemilusi, O.F. Ibukun, E.J. Ogechukwu
Journal: International Journal of Food Science and Applied Biotechnology, Volume 7, Issue 1, Pages 58–66
Year: 2024
Summary:
This paper develops a plant-based yoghurt alternative using maize and soybean blends. It examines its microbial profile, nutritional content, and consumer sensory evaluation, presenting it as a cost-effective, protein-rich alternative to conventional dairy products.

Conclusion

Dr. Malomo Adekunbi Adetola exemplifies the attributes of an outstanding researcher through her scientific rigor, innovative contributions, and impactful community-centered research in food science. Her work on the sustainable transformation of indigenous African foods, food waste valorization, and bio-preservation not only advances academic knowledge but also addresses critical public health and sustainability challenges. Through international collaborations, mentorship, and leadership roles, she has demonstrated a profound commitment to both research excellence and societal development, making her a highly deserving candidate for the Best Researcher Award.