Food Safety and Quality

The Chairman of the Department of Food Science Nutrition and Technology  Dr George Abong’ and Dr. Duke Gekonge were featured on Citizen Tv’s Made in Kenya show on October 17, 2022 for their innovative small scale processing techniques of the invasive and neglected Prickly Cactus pear fruit (Opuntia species) for commercialization and empowerment of the ASAL communities through Pera Foods. Pera Foods, a startup incubated by the Department, is the brainchild of Dr.

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.

The University of Nairobi through the visited and trained Masii Horticultural farmers group in Masii on key requirements of product development and value addition of mangoes and other fruits and vegetables. The training focused on the hygienic handling and practices required during processing, actual processing of fruits and vegetables into consumable products such as pulp, nectar, dried crisps and leather as well as storage of processed products.

On 8-11 February 2021, the Codex Committee on General Principles held its 1st virtual workshop for its member states as well as observers. Kenya was represented by the members of the National Codex Committee that included among others Dr. George Abong’, a senior lecturer at the DFSNT. During the meeting, aspects of standards development and working through correspondents were discussed. The Kenyan delegation led by Codex contact point (Maryann Kindiki) and Dr.

 The UNiversity of Nairobi 64th  Graduation Ceremony was held on Friday December 11, 2020 Virtualy. The Department of Food Science and Nuttion had a total of 50 graduands from its various courses offered in both MSc and BSc Programmes. MSc. Applied HUman Nutrition 6, MSc. in Food Safety and Quality 5, MSc. in Food Science and Technology , BSc. Food Nutrition and Technology 18, and BSc.  Food Science and Technology 20.

MSc. profiles are in the link below

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. 

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 .

A WARM VIRTUAL WELCOME TO UON FIRST YEARS

Dr. Catherine Kunyanga was invited to KTN to discuss issues on Food Toxins in the Transform Kenya Show