Dan Odindo

DAN ODINDO
Faculty:  Health Sciences
School:  Health Sciences
Department:  Community Health & Development
Current Designation:  Projects Coordinator
Office eMail:  d.odindo@gluk.ac.ke
Office Telephone:  (+254) 723 – 220564
Consultation Hours: 8 a.m -5 p.m Mon – Fri

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EDUCATION
Qualification Area of Specialization Institution Year
Internship International Research Internship Great Lakes University of Kisumu  2016
Master of Science – M.Sc. Agribusiness Management Great Lakes University of Kisumu  2012 – 2016
Internship  Human Resources Kenya Electricity Generating Company Ltd (KenGen LTD), Sondu-Miriu Power Station  2010
Bachelor of Commerce- BCOM Finance & Banking Option Egerton University, Njoro  2007 – 2011
Certificate MS Office, Computer Applications Maseno University  2006
Certificate K.C.S.E – Mean Grade B+ (Plus) Maranda High School, Bondo  2002 – 2005
WORK EXPERIENCE
Period Position Institution
 2012 – to – Date Assistant Lecturer  Great Lakes University of Kisumu
 2016 Assistant Investigator – Bungoma and Turkana Counties  Great Lakes University of Kisumu – HERA Project
 2012 – 2014 Research Assistant – Kakamega County  SIMAVI UFBR (Community Partnership) project
 2013 – 2015 Trainer, Community College – Kakamega County   Great Lakes University of Kisumu – FUNZO/USAID KENYA project
CURRENT RESEARCH PROJECTS
Title Area
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SELECTED PUBLICATIONS
Odindo S, Odindo D, Mwai A. (2015) The role of Information Asymmetry in Monitoring Food Security Programme in Bar A sub location in Kisumu County. Journal of Agricultural Science and Engineering Vol. 1, No. 3, 2015, pp. 120-134
Mwai A, Odindo S, Odindo D. (2015) Assessment of KAP factors influencing access to loans for women SMIE in Nyalenda, Kisumu County. American Journal of Economics, Finance and Management 1, No. 5, 2015, pp. 430-438

Odindo S, Odindo D, Alwar J, Olayo R, Mwayi A, Oyugi H (2014) Demographic and Personal Characteristics Associated with Exclusive Breastfeeding among Lactating Mother in Siaya County of Nyanza Province in Kenya. Universal Journal of Food and Nutrition Science Vol. 2(4), pp. 45 – 49

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