Latest News & Announcements

An e-conference on SCP practices in the horticultural sector was held virtually and hosted by the University of Nairobi on 5-7 October 2020. The conference brought together micro, small and medium enterprises currently under Hortigreen project, academia, NGO and other stakeholders in horticulture and related food sub-sectors.

Fruits and vegetables for all seasons (FRUVASE) Project workshop opened on 29th September and runs up to 1st October 2020. Being hosted by Kenya, the consortium of researchers includes institutions from Makerere University in Uganda, University of Nairobi and University of Eldoret in Kenya, Nelson Mandela African University of Science and Technology in Tanzania, Georg-August University in Germany. The workshop was graced by County ministers, Dean Faculty of Agriculture, Principal CAVS and officially opened by Prof. M Ogot (DVC, RIE).

THE UNESCO’s Global Observatory of Science, Technology and Innovation Policy Instruments
(GO-SPIN) programme designed to expose —through the rigorous application of an
assessment lens— usable insights about science, engineering, technology and innovation (SETI)

In the 63rd Graduation ceremony of the University of Nairobi, The Department of Food Science Nutrition and Technology produced a total of 40 students. Three PhD students  namely :-Dr. Caroline Wakuthie Muthike , Dr. Erick Otieno Ogumo and Dr. Joseph Honore Nguetti ,Twelve MSc. Students and Twenty Five BSc Students. 

63rd Graduation Booklet

The Department of Food Science Nutrition and Technology has so far admitted 80 students in its various programmes. The chairman of the Department Dr. G.O. Abong'. Held a virtual meeting with all the first years and all the members of staff in the Department , all staff were introduced to the students. Those who addressed the students among others were Prof. M.W. Okoth (Food  Process Engineering), Dr.

The World Food Programme and the University of Nairobi  demonstrate cold storage solutions which keep fruit & vegetables fresh for longer & drying technologies which ensure food is available throughout the year through the shamba shape up TV show in the Citizen TV. Dr. Jane Ambuko  and Dr. G.O.

WHO gives 5g of salt per day as the recommended salt intake by consumers? However, most people consume 9-12g which is on the higher side. Sodium salt consumption has been linked to high blood pressure and hence the need to reduce the consumption of salt by adopting strategies such as less salt inclusion in the diet, avoiding addition of salt while at the table and among other customized methods. Legislation on manufactured food that require clear labelling could help in this goal.

The Vice Chancellor of the University of Nairobi Prof. Stephene G. Kiama updates every week or after fortnight  the university  community virtually on what is going on within the University  during this pandemic period .