Intellectual Property Management

Innovations are creations of the mind that lead to the development of new products, processes, or services that benefit society or improve the quality of life. To protect Intellectual property (IP) from the output of our researchers, staff, and students, the University Management established the Intellectual Property Management Office (IPMO) office which is housed under the Directorate of Research and Innovation. The office is mandated to promote innovations and Intellectual Property (IP) development and technology transfer from the University to the public. 

The office receives and evaluates all innovation and invention disclosures and facilitates the acquisition of IP rights from the relevant authorities. The IPMO strives to sensitize researchers and promote awareness and enthusiasm for generating exploitable IP for the university by organizing training workshops and seminars. So far, several innovations from the University have been protected through patents, utility models, plant breeder’s rights, and copyrights in areas relating to food security, energy (bioenergy utilization), and waste management. The IPMO organizes and participates in annual Innovation Weeks to showcase the inventions and innovations from the University. The office is also committed to the commercialization of innovations and technology transfer of innovations to solve societal problems and contribute to the achievement of the Kenya Vision 2030 and the United Nations Sustainable Development Goals (SDGs).


Recent Innovations 

From November 2022 to November 2023, a total of 67 innovations were generated from different schools and sections under different categories as shown in Figure 1 below. Most of the innovations have been in agri-technologies, digital technologies, and food security and nutrition from the School of Agriculture and Biotechnology, and the School of Engineering.

Number of Innovations in the University over the past 1 year

Number of Innovations in the University over the past 1 year


Patented/Copyrighted Innovations

Table 1 below contains the patented and copyrighted innovations in the University up to June 2023.

S/NTitle of InventionDescription of ProductYear of Patenting/ CopyrightingRegistration Reference NumberName of Innovator(S)Application of Innovation
1Potato Variety Eldo AmaniMutant Irish potato with resistance to late blight, and high yielding. Good for processing and table2023Kenya Gazette notice no. 4515Prof Miriam KinyuaSeed
2Potato Variety Eldo FanakaMutant Irish potato with resistance to early and late blight, and high yielding. Good for table2023Kenya Gazette notice no. 4515Prof Miriam KinyuaSeed
3Tour guide FinderAn ICT-enabled peer-to-peer tour guiding app, that connects tourist guides with visitors and remotely monitors the conduct of guides. The system front-end is a mobile app, with a web-based back end for onboarding tourist guides and recording geo-coordinates for tourist attractions and infrastructure2022RZ37983George AriyaEngaging partners for scaling
4Extruded Instant flour containing sorghum-maize-amaranth blend, fortified with natural fortificants and preparation method of thick and thin porridgeFlour that makes instant thin and thick porridge and offers convenience in preparation and can be processed in different variations to cater to consumers. It is a natural product and excellent for food nutrition and health.2021KE/P/2019/3308Prof. Violet MugalivaiA method for manufacturing instant nutritional flour which includes whole grain maize, whole grain sorghum, and micronutrients rich plant ingredients like baobab fruit powder and grain amaranth flour
5Novel portable clean biogas packaging for sustainable bio-energy utilizationA cylinder made of steel shell or plastic or any other suitable material that can withstand pressure and used to contain pressurized biogas which makes it possible for utilization by gas burners2020KE/P/2020/3400Eng. Muhamed Swaleh, Jacob Mbego, and Harisson TarusClean biogas for utilization in gas cookers
6Novel gluten-free bread prepared from green banana pumpkin seed and avocado seed composite flourNutritious and gluten-free flour blended with green banana, pumpkin seed, and avocado seeds to improve the rheological, sensorial and textural characteristics and provide supplementary proteins, vitamins, and minerals for celiac patients.2020KE/P/2020/3399Lilian Songok, Dr. Charlotte Serrem, Dr. Florence Wamunga, Clavince OnyangoFood and nutrition
7Dolichos Bean ELDO – KT MARIDADIDolichos bean that is high-yielding and early maturing2015Kenya Gazette Notice No. 313Prof Miriam KinyuaSeed
8Dolichos bean ELDO – KT CREAMDolichos bean that is high-yielding and early maturing2015Kenya Gazette Notice No. 313Prof Miriam Kinyua 
9Dolichos Bean ELDO – KT BLACK 1Dolichos bean that is high-yielding and early maturing2015Kenya Gazette Notice No. 313Prof Miriam KinyuaSeed
10Wheat Variety Eldo MavunoWheat variety resistant to stem rust Ug992014Kenya-Gazette Notice No. 255Prof Miriam KinyuaSeed
11Wheat Variety Eldo BarakaWheat variety resistant to stem rust Ug992013Kenya-Gazette Notice of 2014Prof Miriam KinyuaSeed


Annual Innovation Weeks at the University

To give a platform of expression to innovators and inventors, the University hold annual Innovation Weeks to provide a platform for students and staff to showcase innovations and inventions. So far, 5 Innovation Weeks have been held in the University. This year, the University held its 5th Annual Innovation Week from 1-3 November 2023 under the theme ‘Innovating for a Greener and Sustainable Future’ and showcased over 40 innovations from staff, students, and partners. The Department is committed to increasing awareness of IP uses among students and staff, capacity-building for innovation, and commercialization of innovations.


Innovative Research by Postgraduate Students

Table 3 summarizes some of the innovative research by the postgraduate students of the University of Eldoret from among those graduating in the 12th Graduation Ceremony.

SNTitle of ProjectResearchersSchool
1Treating wastewater from wastepaper recycling mill by blending Moringa oleifera with synthetic coagulantsNyambura Wambui Janerose, Dr. Orori Benard, Prof. Simiyu GelasEnvironmental Sciences and Natural Resource Management
2Antibacterial activities of green synthesized ZnO and CuO nanoparticles from leaf extracts of Warburgia ugandensisLemeitaron Njenga, Dr. Kiplagat Ayabei, Prof. Teresa Akenga, Zipporah Onyambu, Jackson Kiptoo, Martin OnaniScience
3Dietary Influence on the nutritional composition of desert locust Schistocerca gregaria as an alternative source of proteinsSylvia Mmbone, Prof. Linnet Gohole, Prof. Fredrick Wanjala, Dr. Amos RonohScience
4Desert locust (S. gregaria) frass as an organic fertilizer for the Growth of Kales (Brassica oleracea L.) under open field conditions Mmbone Sylvia, Prof. Wanjala Fredrick, and Prof. Gohole LinetScience
5Biocontrol of Alternaria solani in tomatoes by Trichoderma harzianum and Bauveria bassianaEmmy CheruiyotScience
6Pavonia urens as Biosorbent in Phytoremediation of Metal Pollutants through Complexation S. Rutto, Prof. K. Lusweti, Dr. Ayabei K, Wetungu M.Science
7Response of Improved Kienyeji chicken fed on maize-substituted sorghum-based rationsEric Misiko ManuyaAgriculture and Biotechnology
8Dam site identification using multi-criteria analysis and spatially weighted overlayGladys Chelagat Biwott, Andrew Kiplagat, Dr. Job K. Ngetich, Prof. Dr. Emmanuel C. Kipkorir and Dr. Charles KigenEnvironmental Sciences and Natural Resource Management
9Defluorination effectiveness of modified bio-sand filtersOkademi Nnancy, Dr. Odipo Osano, Dr. Khazenzi JudithEnvironmental Sciences and Natural Resource Management


New Potato Varieties from University of Eldoret

Potato is the second most important staple food after maize in Kenya. However, the yield levels are too low at 9t/ha, compared to a potential yield of 20-40t /ha. The low yields are attributed to biotic and abiotic stresses which include inadequate quality seed and planting materials, low soil fertility, low yielding varieties, diseases and insect pests, poor adaptability and yield stability to different environment and climatic changes among others.  The University released 3 new varieties of Irish potatoes (Solanum tuberosum) with high yields and resistance to common diseases in 2023 through the research lead by Prof. Mirium Kinyua of the School of Agriculture and biotechnology. The varieties are as specified in the table below:

Variety NameRelease NameOwner(S) LicenseeAreas Of ProductionMaturity DurationYield
Special Attributes
ELDO IP1Eldo AmaniUOEAltitude: 2100-2700
AEZ: UM1-3; LH 1-3; UH 1-3
Sites: ALL Potato growing counties
3-3.5 months58- 601 month dormancy, white skin, white flesh, early maturing, good for chipping. High specific gravity
ELDO IP2Eldo FanakaUOEAltitude: 2300-3000
AEZ: LH 1-3; UH 1-3
Sites: ALL Potato growing counties
4-4.5 months59-62Moderately resistant to BW, resistant to Early and late blight, long dormancy, deep red skin, white flesh, good for table
ELDO IP3Eldo BidiiUOEAltitude: 2100-3000
AEZ: LH 1-3; UH 1-3
Sites: ALL Potato growing counties 
3.5-4 months55-59Moderately resistant to BW, resistant to Early and late blight, medium dormancy, pinkish skin, white flesh, good for table, fair for chipping

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