Latest News in Food Science, Nutrition and Technology

As part of practical learning process, masters students in Food Safety and Quality and Food Science and Technology continuously engage in research and seminars as part of normal class process. This helps develop their presentation and writing skills as they shape their scientific future. Their Lecturer, Dr. Abong place emphasis on practical application of lessons learnt in class.



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Guest lecturers from Ingredion Kenya Limited interacted with MSC Food Safety and Quality as well as Food Science and Technology Students during their chemistry lesson-Carbohydrates, modification and applications as food ingredients. The team of 3 from Ingredion engaged the students in an interactive session where students got to learn various industrial practices



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The National Commission for Science, Technology and Innovation of Kenya together with National Research Foundation of South Africa brought together all their current funded groups to share their progress in various projects. The meeting took place in Cape Town South Africa this October. The Department of Food Science, Nutrition and Technology as well as CAVS was represented by its 4 scientists.



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CAVS stepped up efforts to improve its research strength through enhanced digital information acquisition and use. Thus, a training by Teal group from Cornell University, University of Nairobi and South Africa was organized in September 2016 at CAVS library, attended by staff and post graduate students.



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In preparation for the attachment period that was scheduled for September to November this year, fourth years BSC Food Science and students shared with their junior colleagues attachment experience as well as giving valuable pieces of advice during the industrial training. There is no doubt that this mentorship model bore fruit given the level of interaction that took place.



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Senior FAO advisers in Africa visited CAVS this August and engaged staff and students on issues bordering food security, value addition and agribusiness. Avenues of students’ involvement in agricultural food value chains were discussed an open and interactive engagement

 



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During the 2nd University of Nairobi Innovation week, Department of Food Science, Nutrition and Technology through its value addition activities in dairy and root crops took part this August during the occasion that saw many participants engage members of the University. SPIRIT and Feed the Future Projects also featured in this occasion prominently.

 



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Equity Group foundation engaged CAVS towards realising strong business incubation through various ongoing innovation ideas that are immense and can be tapped from student population. Discussions took place at the faculty board room chaired by dean, Prof. Kimenju. Activities of the pilot plant were seen to be of major importance towards this end.

 



Location
DFSNT,PILOT PLANT
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In July this year, students from the Department of Food Science, Nutrition and Technology participated in an industrial mentorship seminar delivered by professionals from Ingredion Kenya limited. This seminar focused on job market as well as how different starch products can be used to improve food quality and creation of employment through business opportunities



Location
DFSNT,PILOT PLANT
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Principal CAVS giving open address to SPIRIT participants



Location
Nairobi Kenya
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Location
ILRI Campus, CIP board room
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CIP Research Interns Cecilia Wanjuu and Joyce Ndunge



Location
Nairobi, Kenya
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Have you any information on the number of counterfeit bottled water in Kenya? Please read more at http://www.nation.co.ke/business/Kebs-suspends-licences-of-369-water-bottling-firms/-/996/3198956/-/1506ieu/-/index.html

 



Location
Nairobi
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Location
Makerere University
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NACOSTI organized a national workshop to create awareness on  Sythetic Biology  and the opportunities for Kenyan researchers and students for collaboration under the Internations Genetically Engineered Machine (IGEM) Foundation. The workshop was facilitated by a team from Royal Imperial College , London led by Professor Paul Freemont on February 24, 2016 at Laico Hotel. The Departemnt of Food Science Nutetion and Technology nominated One lectruer and two students  who attended the workshop.



Location
Laico Hotel
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Prof. Imungi and Dr. Abong’ attended and constructively participated in a stakeholder’s meeting held in Nairobi on 10th February. Following a series of projects run by GIZ and partners in the field of potato, end of project feedback and way forward was discussed and suggested, respectively. Importance of proper and structured coordination and emphasis on nutrition and value addition were given prominence.



Location
Nairobi
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At the beginning of the Month of February 2016, the department welcomed Researchers from CIP Nairobi and discussed possible research topics and collaboration in post-harvest management and value addition of sweetpotato and related products. At the same time, extension officers from Nyandarua visited the department for consultation on potato value addition where Dr. Abong’ gave the necessary input. The visitors also made courtesy call s to the Chairman of the department. The visits enhances research and outreach activities of the University.



Location
Nairobi
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Forum members being inducted through private aeroponics facility and next is the affected plant



Location
Kigali Rwanda
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Section of the project participants (right), some of the packaging and storage technologies used in Rwanda.



Location
Kigali and Musanze Rwanda
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Dr. Abong meeting and discussing with UFS team



Location
Bloemfontein, South Africa
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FIRST SEMESTER FOR BSC  FIRST, SECOND AND FOURTH YEARS AND SECOND SEMESTER FOR THIRD YEARS 

 
FIRST SEMSTER FOR  ALL POSTGRADUATES.CLICK TO VIEW DOC


Location
Bloemfontein, South Africa
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Assessment of BSC students in the Department has been ongoing and almost complete. This exercise received support from the administration and staff and has yielded great success. Students are expected to continue with internship as they prepare their reports which should be submitted by 15th September 2015. Click to view Doc



Location
Bloemfontein, South Africa
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Location
Qaribu Hotel, Waiyaki Way, Nairobi,
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Location
Qaribu Hotel, Waiyaki Way, Nairobi,
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Members of NACOSTI and stakeholders during the launch



Location
Safari club hotel, Nairobi
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Oral Presentation of Proposal of MSC AHN, FST and FSQ first years for the academic year 2014/2015



Location
ANP Lecture theatre, DFSNT
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Group photo at the Agricultural Information Resource Centre, KALRO NARL



Location
KALRO NARL
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Location
DEEPA INDUSTRIES
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Dr. George Ooko Abong’, a lecturer in the Department Food Science, Nutrition and Technology, College of Agriculture and Veterinary Sciences joined as a co-chair the Communication Working Group (CWG) that is one among the five important technical support arms of the Global Food Safety Partnership (GFSP) during the 3rd Annual GFSP Conference held in Cape Town, South Africa this December 8-12, 2014 that was attended by more than 130 participants from over 50 organizations.

Dr. Abong’ (first in row) during GFSP working group co-chairs breakfast meeting 



Location
Cape Town, South Africa
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Location
Makerere UNiversity
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Food Science and Technology Platform of Kenya (FoSTeP-K) held its inaugural conference on 29th March-1st April 2016 in Nairobi Kenya. The conference was preceded by two workshops on scholarly writing and publications, and aflatoxin management, respectively. The attendance included a number of young and upcoming scientists, international delegates as well as east African countries such as Ethiopia, Tanzania, Malawi and DRC. The Department of Food Science, Nutrition and Technology was represented by Dr. George Abong’ who is the current FoSTeP-K Chairman, Prof. Edward G.

Location
KEFRI Muguga
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