|Research Associate, Private Sector and Food Systems Transformation||
This position is open to GAIN’s country offices in Nairobi, Delhi, Utrecht and London.
|POSTGRADUATE (DOCTORAL AND MASTERS) POSITIONS||
|Pilot Plant Products Price List||
The Plant is fully equipped to handle demonstrations in all aspects of Food Processing and Engineering and to also be able to carry out production on a Pilot basis in order to sustain its operations.
|Profile Research & Development & Quality Manager||
Direct superior: MD or General Technical Manager
Subordinates: direct: 1-2 (more at later stage)
Scope of the function
The R&D and Q Manager must ensure that the quality of products will be consistently of the highest standards, engaging and managing all necessary controls and systems for reference purposes.
The manager R&D and Q is responsible for the quality and performance of the R&D and Q departments. He or she is member of the MT and reports directly to the managing director of the Zeelandia company.
External contacts are developed and maintained with authorities, suppliers, branch organizations and customers. The Manager R&D and Q will have contacts with relevant managers in the Zeelandia group of companies.
See photo for more information
|IUFoST Scientific Roundtable Discussion #8 FOOD CULTURE AND TRADITIONAL FOODS||
April 29 at 07.00 - 09.00 ET North America (GMT-5)
The wisdom, traditional practices and the preservation of foods through the knowledge of Food Culture and civilization stems from beyond 5000 years in many regions of the world. These are well established cultural practices handed down from generation to generation originating in different agricultural practices and including understanding of edible plant parts and the role of functional ingredients with culinary habits. Today’s Food Science expertise provides a unique opportunity to understand the benefits of these foods better than ever before. The advances of Food Engineering have helped in scale up and preservation techniques retaining the texture, flavour and the overall sensory qualities of processed traditional Foods available in the market. The modern tools of science and our nutritional understanding of these foods open new vistas for better and convenient processing of this class of foods with value addition to the raw material with the mix of Food Culture and traditional food habits will form the core focus of this Roundtable. FOOD CULTURE AND TRADITIONAL FOODS Roundtable Panelists include Hiroya Kawasaki, Japan; Ruth Oniang’o, Kenya; Jaime Amaya-Farfan, Brazil: Rekha Singhal, India; Lijing Ke, China and Lara Hanna-Wakim, Lebanon. These experts will meet for the IUFoST Scientific Roundtable Discussion (SRD 8) on THURSDAY, April 29 at 07.00 Eastern Time North America. (GMT-5).
Please join us! To register: https://zoom.us/webinar/register/WN_jXoJG1oGSsWgrlwNGNS7EQ ___________________________________________________________________________
International Union of Food Science and Technology (IUFoST). Contact: IUFoST General Secretariat: Secretariat@iufost.org
|Food Security Center (FSC) University of Nairobi, Faculty of Agriculture FSC Workshop and Webinar UON@50||
As we celebrate the 50 years of contribution to food and nutritional security for the region as a center for Academic Excellence, College of Agriculture and Veterinary Sciences in collaboration with the Department of Politics and International Studies, University of Warwick and Food Security Center invites you Join us on 25th to 26th March, 2021 at 13.00 -17.00 PM EAT as we discuss “The Responsible Governance of Innovations for Food Security.”
|COVID-19 OFFICE HOUR, FEBRUARY 23, 2021||
The University of Nairobi, College of Agriculture and Veterinary Sciences, Department of Food Science, Nutrition and Technology in collaboration with Cornell University and Food Science and Technology Platform of Kenya (FoSTeP-K) invites you to a second question-and-answer session dubbed ‘office hour’ as a panel of food safety experts clarify myths, misconceptions and fears of COVID-19 virus as a possible food borne disease even though there is no evidence to support this misconception. The current session will also discuss mitigation strategies. The session is open to industry practitioners, academia and the general public.
|INVITATION TO THE INTER-FAITH UNIVERSITY PRAYER DAY 2021|
|DEPARTMENT OF FOOD SCIENCE FLIER||
To invite all PGD, MSC and PhD students and members of Academic staff to a virtual guest lecture on publications.
|DIGITALENT (COHORT V)||
Presidential Digital Talent Internship Program (Cohort V) - Open to all ICT & Engineering Graduates from All Universities in Kenya