Department of Food Science Nutrition and Technology

INTERNATIONAL UNION OF FOOD SCIENCE AND TECHNOLOGY (IUFOST) HOLDS A FOOD CULTURE AND TRADITIONAL FOODS WEBINAR, 29TH APRIL 2021

IUFoST held and informative virtual webinar to highlight the role and value of traditional foods based on the diverse cultures across the globe. Professionals in the field of food science show cased the different types of foods in the different countries and continents. Prof. Ruth Oniang’o made an elaborate presentation on the African and Kenyan foods. The meeting was attended by scientists drawn across the 6 continents.

UNIVERSITY OF NAIROBI HOSTS VIRTUAL PAN-AFRICAN COVID-19 AND FOOD SAFETY WEBINAR

The University of Nairobi hosted a virtual webinar titled, ‘Pan-African COVID-19 and Food Safety Webinar’ on April 28, 2021. The meeting brought together experts across the African continent (Kenya, Cameroon, Ghana, South Africa, Senegal), USA and Denmark.

FRUVASE PROJECT PROGRESS MEETING, APRIL 15-16, 2021

FRUVASE Project, Fruits and Vegetables for all seasons project which is a collaborative project being coordinated by Germany partner involves Kenya, Uganda, Kenya and Tanzania. The University of Nairobi is part of the research team that is drawn from Departments of Food Science, Nutrition and Technology, Animal Science, Plant Science and Crop Protection. The project supports 4 MSc. And 2 PhD students who participated in the progress meeting.

TRAINING ON USE OF VIRTUAL TOOLS FOR TUDENT INSTRUCTIONS

University staff took part in virtual training to enhance their skills in the use of online platforms as means of students’ instruction. As art of the university enhancement of online learning, this training was held on April 12, 2021. DFSNT academic staff participated in this training.

MSC STUDENTS PRESENT RESEARCH PROPOSAL, APRIL 15, 2021

In a virtual held virtually, the MSC students from the Department of Food Science, Nutrition and Technology made their research proposal presentations. The eleven students drawn from two programmes, Applied Human Nutrition and Food Safety and Quality presented research titles cutting across food safety, food quality, product development, assessment of nutritional status as well as practices in the community that affect different segments of the population.

KARURUMO VALUE ADDITION FOLLOW UP TRAINING, FEBRUARY 19, 2020

The University of Nairobi through the Department of Food Science, Nutrition and Technology (DFSNT) and the Department of Plant Science and Crop Protection (PSCP) made a follow up visit and training to Karurumo farmers group in Embu to emphasize on a number of key requirements for value addition of mangoes and other fruits and vegetables.

TRAINING OF HORTICULTURALPROCESSING MSMES AND BUSINESS INTERMEDIARIES

In conjunction with Kenya Bureau of Standards (KEBS) and SUSTALDE Fundacion (Spain), the University of Nairobi through Hortigreen Project led by the Department of Food Science, Nutrition and Technology and Wangari Maathai Institute trained horticultural MSMEs and business intermediaries on sustainable and efficient use of key natural resources (water and electricity) as well as waste management.

VISIT OF PILOT PLANT BY COLLABORATIVE INVESTORS

On January 9, 2021, the Pilot plant and processing hub received visitors keen in collaborative research and investment in processing of fresh fruits and vegetables in sustainable manner. Led by the director, centre for advancement, the team discussed key avenues of collaboration and involvement as the team forges ahead with enhancement of profitable ventures of fruits value addition and preservation.