Senior school students continue to play a key role by developing viable solutions to real-world challenges. This has been achieved through participation in science and research initiatives, which help learners develop critical problem-solving skills, gain hands-on laboratory experience and prepare for future college and career pathways.

Among those driving change are Mitchelle Wairimu and Ann Clara Gathoni, Form Three students at Ngiriambu Girls High School in Kirinyaga County.

With guidance and encouragement from their patron teachers, the talented learners have successfully developed a project aimed at promoting food safety.

The idea was shaped by a simple question: Why does food safety matter?

Food safety is important because it protects public health, prevents economic losses and contributes to food security.

Without proper safety practices, food can contain harmful bacteria, viruses, parasites or chemical residues that pose risks to consumers.

Mitchelle says they developed the project after realising that some kales, a leafy vegetable commonly known as sukuma wiki, sold in major urban centres may not meet safety thresholds for human consumption.

The vegetable is widely consumed because it is affordable and readily available in many households.

“It is a daily staple across most countries in East Africa, typically served with the cornmeal paste known as ugali,” she says.

According to Mitchelle, kales contain naturally occurring compounds such as oxalates and nitrates, which may affect human health when present at high concentrations.

Their study suggests that simple laboratory tests can be used to analyze the levels of such compounds in leafy vegetables.

By adding specific reagents to kale samples, the students were able to estimate the quantities of oxalates and nitrates present.

Their results confirmed measurable quantities of the compounds in the vegetable.

Mitchelle notes that while such compounds occur naturally in leafy vegetables, their concentrations can potentially be influenced by agricultural practices, including excessive application of synthetic fertilisers.

Mitchelle Wairimu and Ann Clara Gathoni, Form Three students at Ngiriambu Girls High School in Kirinyaga County showcasing their Science project on food safety in this photo taken on May 27, 2026.

Photo credit: Richard Maosi | Nation

For he it is a dream come true on finishing their assignment! ,that massive wave of relief and joy is well-deserved after all the hard work, late nights, and focus they have put in their research.

She believes students should be exposed to research and innovation opportunities early enough to help them identify their abilities and interests.

Mitchelle, who aspires to become a doctor, says early exposure to science will help learners shape their career pathways while preparing them for opportunities in the job market.

She also applauds the school administration for creating a supportive environment for learners interested in science-related subjects.

“Learning becomes both practical and fun,” she says.

Ann says the students had an opportunity to present their project during the 62nd Kenya Science and Engineering Fair (KSEF), held nationally from March 30 to April 4, 2026, at Garissa High School in Garissa County.

The event gave them an opportunity to interact with students from other schools and learn new approaches to presenting scientific projects from their competitors.

Although competition was stiff, Ann says the fair provided a platform for them to showcase the work they had tirelessly prepared.

The experience also taught them the importance of hard work, patience, creativity and determination.

She adds that becoming a good innovator requires commitment, as well as reliable support from teachers, parents and fellow learners.

Students, she says, should also familiarize themselves with existing innovations and research before developing new ideas, helping them identify gaps that can be addressed through innovation.

rmaosi@ke.nationmedia.com