Latest News & Announcements

The University of Nairobi marked a significant milestone with the official launch of advanced GC/MS equipment under the “Food Leader” project, titled “Empowering Tomorrow’s Food Security Leaders: Strengthening Higher Education Capacity for Sustainable Food Systems in Kenya and Mozambique.”

The launch was presided over by the Principal Secretary, State Department of Research and Innovation, Shaukat Abdulrazak. The Vice Chancellor of the University of Nairobi was represented by the Deputy Vice Chancellor for Research and Innovation, Professor Leonida Kerubo.

Odoo, one of our newest partners at the Faculty of Agriculture, graciously hosted us for an exciting and insightful industrial visit! It was an incredible experience for students on business, with participants from the Department of Food Science, Nutrition, and Technology among the many students from the faculty of Agriculture
A big thank you to Odoo—looking forward to more opportunities to learn and grow together

The Department of Food Science, Nutrition, and Technology recently held a practical session for the core course Food Nutrition and Dietetics, during which students prepared and presented therapeutic meals for patients with various health conditions.

The Department of Food Science, Nutrition and Technology set a record during the recently celebrated 74th graduation ceremony of the University of Nairobi by graduating four PhD students within the Faculty of Agriculture. The department also produced MSc and BSc graduands across its various academic programs.

CIRAD is the French agricultural research and international cooperation organization working for the sustainable development of tropical and Mediterranean regions. CIRAD is a public establishment (EPIC) under the joint authority of the Ministry of Higher Education, Research and Innovation and the Ministry for Europe and Foreign Affairs.
Its activities concern the life sciences, social sciences and engineering sciences, applied to agriculture, the environment and territorial management.

The Faculty of Agriculture recently hosted an Agro Conference under the theme “Advancing Agriculture: Innovative Solutions for Food and Nutrition Security.”

The event brought together a wide range of participants, including Prof. Kunyanga and Dr. Dasel Kaindi from DFSNT, alongside many members of the Faculty of Agriculture both staff and students who actively engaged in the discussions and activities.

On September 27th, 2025, the Food Advice Accelerator Demo Day was successfully held at the Smart Classroom, University of Nairobi, Faculty of Agriculture in the Department of Food Science Nutrition and Technology . The event was a vibrant celebration of innovation and sustainability in agricultural education.

During the 73rd Graduation Ceremony of the University of Nairobi, the Department of Food Science, Nutrition, and Technology presented graduands across various academic programs. These included PhD in Applied Human Nutrition; Master's degrees in Applied Human Nutrition, Food Safety and Quality, and Food Science and Technology; as well as Bachelor's degrees in Food Science and Technology, and Food Nutrition and Dietetics.

The Department of Food Science, Nutrition, and Technology welcomed over 100 freshmen enrolled in its two core undergraduate programs: BSc. Food Science and Technology, and BSc. Food Nutrition and Dietetics. The firstyear students were officially received by the Department Chairman, who led a mentorship session and a departmental tour.

In addition to the undergraduate intake, the department also admitted new students into its postgraduate programs, including MSc. Food Science and Technology, MSc. Food Safety and Quality, and MSc. Applied Human Nutrition.

The Faculty of Agriculture, through the Department of Food Science, Nutrition and Technology in collaboration with the Food Advice Accelerator Program, participated in the Africa Future Food Conference and the 10th Edition of the AFMASS Food Expo held at the Sarit Expo Centre from July 2–4, 2025. The event brought together key players in the food industry, including leaders, professionals, executives, policy makers, and food enthusiasts. Stakeholders from the HORECA sector, the hospitality industry, and food business owners were also well represented.