Who We Are
Chip Meep Learning Hub is a professional training and knowledge platform dedicated to strengthening food safety, food systems integrity, and risk-based thinking across the global food sector.
To be the trusted global hub for advancing safe, resilient, and sustainable food systems through science, innovation, and leadership.
We equip professionals and organizations with the competencies to anticipate risks, strengthen food safety culture, and achieve certification excellence.
To empower the food sector with the knowledge, tools, and leadership required to anticipate risks, strengthen food safety culture, and build resilient food systems that protect public health.
We deliver science-based food safety training and capacity building by translating research into practical tools, interactive learning, and expert-led programs—helping professionals and organizations manage risk, improve compliance, and build resilient food systems.
🧭 Core Values
🏗️ Strategic Pillars
Our Facilitators & Trainers
Our programs are delivered by a team of experts spanning food safety, data analytics, public health, and agrifood systems.
Each course is designed and facilitated by specialists to ensure practical, industry-relevant learning outcomes.
Dr. Josphat Gichure
A seasoned Lead Trainer and Facilitator, Josphat Gichure brings over 15 years of experience across agrifood value chain appraisal, rural development, and stakeholder engagement. He possesses deep expertise in food safety systems, including HACCP, risk assessment, and supply chain integrity, supporting both industry and public sector capacity building. His approach integrates practical training with evidence-based insights, enabling institutions to strengthen compliance and resilience. Josphat has served as a Research Associate and Lecturer with leading global universities, contributing to teaching, supervision, and collaborative research. His technical strengths span research design, biostatistics, and bioinformatics, applied across health and agricultural sciences. He has successfully led multidisciplinary studies involving microbial risk assessment and food systems analysis. In addition, he is an active member of a technical committee on standards development, contributing to policy and guideline formulation that shapes national and regional food safety frameworks.
Mr. Pius Mathi
As the president of the Food Science & Technology Platform of Kenya (FoSTeP-K), he brings over 15 years of experience in ISO and GFSI-recognized standards, including FSSC 22000, SQF, and BRCGS, Pius has extensive expertise in lead implementer and auditor training, food safety consultancy, and system implementation. He is a seasoned expert in strategic leadership and performance management, bringing practical insights and real-world experience to help organizations strengthen food safety culture and performance.
Mr. Moses Cheruiyot.
As a seasoned Food Science and Post-Harvest Technology professional with over 15 years of experience, Moses specialises in developing and implementing robust Quality and Food Safety Management Systems (QMS/FSMS). His expertise spans global standards, including ISO 22000, FSSC 22000, HACCP, and ISO 9001, alongside specialised certifications like Rainforest Alliance, Fairtrade, and Organic (USDA/EU). He has a proven track record in ensuring regulatory compliance across diverse sectors—from fresh produce and milling to avocado oil and pharmaceuticals. With deep knowledge of FSMA, NEMA, OSHA, and KEBS, he is dedicated to driving excellence and safety throughout the manufacturing value chain.
Dr. James Elegbeleye
Dr. James Ayokunle Elegbeleye is a food microbiologist and researcher specializing in food safety, foodborne pathogens, and microbiome-driven approaches to improving public health. He holds a PhD in Food Microbiology from the University of Pretoria and has extensive academic and research experience across Africa and Europe. Dr. Elegbeleye has worked as a lecturer and postdoctoral researcher, contributing to cutting-edge research in probiotic foods, biofilms and fermentation. His work has been published in leading international journals, and he actively collaborates on projects focused on enhancing food safety systems and nutritional outcomes. With a strong passion for capacity building, he is dedicated to training professionals and students in best practices in food safety, helping to bridge the gap between scientific research and real-world application in the food industry.
Dr. Eunice Mewa
Dr Latifat Olajumoke Salami
Dr. Latifat Olajumoke Salami is a seasoned Food Scientist and Technologist specializing in food safety, toxicology, and sustainable food preservation techniques. With a Bachelor’s degree in Food Science and Technology from the Federal University of Agriculture, Abeokuta (FUNAAB), a Master’s degree in Food Technology (2009), and a PhD in Food Processing and Preservation Techniques (2023) from the University of Ibadan, she brings deep expertise to the field. Her doctoral research focused on the extraction and application of Neem seed oil as a natural preservative for grains such as rice, maize, and beans, as well as freshly prepared locust beans and onions. Through rigorous animal studies involving haematological and histopathological examinations, Dr. Salami validated the oil’s effectiveness in reducing post-harvest losses while confirming its safety for human consumption. She is passionate about equipping food processors, agribusinesses, and smallholder farmers with practical, science-based solutions for safer and more resilient food systems.
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