About

A passionate food scientist and technologist with a keen interest in food sustainability and policy,  innovation, and consistent production and delivery of quality food products and services.

Skills

  • ISO 9001:2015
  • food safety
  • HACCP
  • product development
  • food processing
  • Quality Assurance
  • Good laboratory practices
  • Good manufacturing practice
  • Standard operating procedures
  • Food technology
  • food microbiology
  • English
    9
  • Kiswahili
    9

Experience

Denis Murimi

Education
  • The course aims at providing prospective
  • trainers with pedagogical skills and
  • strategies that will enable them to train
  • using Competency-Based Education and
  • Training (CBET) approaches.
  • In addition, the programme will equip the
  • student-trainers with competencies in TVET
  • education management, planning,
  • administration and financing; TVET
  • Education Foundations, Educational
  • Psychology, and TVET curriculum
  • development and instruction. Successful
  • completion of the programme will
  • empower the student-trainer to embrace
  • professionalism.

Denis Murimi

Work experience
  • 1. Led a cross-functional team of 5 in the development and implementation of hazard analysis and critical control point (HACCP) plan in the factory.
  • 2. Developed, implemented and ensured continual review and updating of policies, procedures and work instructions related to the quality assurance function.
  • 3. Responsible for the quality assurance and quality control of the processes and final products respectively.
  • 4. Ensuring product adherence to regulatory and company specifications.
  • 5. Providing weekly reports to senior managers on performance of quality assurance function.
  • 6. Coordinating the investigation of customer complaints.
  • 7. Identifying critical control points and initiating best measures and corrective actions.
  • 8. Receiving of raw materials (bananas, honey, yeast, sugar and water) and performing quality tests.
  • 9. Conducting and participating in internal safety and quality management audits.
  • 10. End to end management of brewery production operations in order to ensure sustainability and product consistency.
  • 11. Conducting routine finished product release whilst advising on the corrective actions for the non-conforming finished products.
  • 12. Cost saving by overseeing continuous process improvements

Denis Murimi

Work experience
  • 1. Updating the inventory records for laboratory chemicals and cleaning and disinfecting supplies.
  • 2. Preparation and standardization of reagents per the manufacturer's specifications.
  • 3. Carrying out product sampling, preparation of samples, testing and analysis, interpretation and documentation of accurate analytical results.
  • 4. Maintenance of laboratory equipments as well as ensuring they are well calibrated in order to ensure accuracy of measurements.
  • 5. Monitoring good manufacturing practices and adherence to standard operating procedures during processing and creating awareness through training employees on GMPs and SOPs.
  • 6. Ensuring adherence to the company’s health and food safety regulations.
  • 7. Formulated Wakanda banana opaque beer and banana wine and carried out physiochemical and sensory analysis of the products to ensure they met regulatory and company standards.
  • 8. Monitoring the efficiency of CIP procedures used to clean the holding tank, mixer, and bottling and capping machine.

Denis Murimi

Work experience
  • February, 2019 - August, 2019
  • Fulltime
  • 1. Receiving raw milk and performing quality tests (platform and laboratory).
  • 2. Processing of yogurt; preparation of ingredients, pasteurization, incubation, and flavoring of the products (vanilla, strawberry, chia, and coffee yogurts).
  • 3. Packaging, labeling, and dispatch of final products to the University outlets.
  • 4. Updating the inventory records for consumables and other supplies for the plant.
  • 5. Sampling, analysis, and recording of data.
  • 6. Monitoring good manufacturing practices and adherence to standard operating procedures during processing.
  • 7. Cleaning and sanitization of equipment and production environment.

Denis Murimi

Education
  • September, 2016 - December, 2020
  • Fulltime
  • Food Science and Technology Programme enabled me to acquire practical and theoretical training on the conversion of raw agricultural
  • produce into processed, packaged, shelf-stable food products and intermediate raw materials; different aspects of food preservation;
  • establishment, maintenance, and assurance of food quality; design and maintenance of food process machines; direct practical
  • experience in food industries, food research laboratories/stations/higher academic institutions and governmental agencies responsible
  • for the formulation and enforcement of food laws; and leadership and management skills.
  • Project: Development and characterization of Cymbopogon citratus flavored Mangifera indica fruit wine.

Denis Murimi

Education
  • This course assisted me to master beginning and advanced skills in the
  • areas of word processing, database management, spreadsheet applications, desktop publishing,
  • multimedia, Internet usage, and integrated software applications. Other topics include file management on
  • local, network and cloud-based storage media; as well as navigation of web-based information, data
  • security and personal information assurance.

Denis Murimi

Education
  • February, 2011 - November, 2015
  • Fulltime
  • Disciplines studied: Mathematics, English, Kiswahili, Physics, Chemistry, Biology, Geography, Business, and Christian Religious
  • Education

Related persons

Duncan WachiraManagement, Marketing, Product management