Annual Report 2013

Welcome to the Department of Food Science Nutrition and Technology (DFSNT) where we not only manufacture or produce food but also qualified graduates as out contribution towards ensuring that the University community and the larger public are able to access nutritious and safe food and achieve optimal utilization through nutrition and dietetics. The department is endowed with numerous resources, especially human resources: 12 teaching staff with PhDs out of which 5 are associate and full professors. Five of the staff members are under staff development as PhD students. We train both graduate and undergraduates in the fields of Food Science, Food Nutrition and Dietetics, Applied human Nutrition, and Food Safety and Quality. The Department is also a proud producer of milk products including and not limited to cheese, yoghurt, fermented milk (Mala), pasteurized milk and ice cream. Visitors can also sample meat and pork products among others from our pilot plant. We are also happy to announce that we are innovating in rabbit meat products. For more information, welcome and sample some of our programmes at

The Department of Food Science, Nutrition and Technology (DFSNT) is among the four Departments in the Faculty of Agriculture, College of Agriculture and Veterinary Sciences (CAVS) that is located off Kapenguria Road, 15 Kms to the Northwest of Nairobi. DFSNT degree programmes have evolved from one to six; both in undergraduate and postgraduate with a certificate level course in food safety and quality waiting to be launched. DFSNT serves a wide range of students within Kenya and all over the world. Our programmes have remained competitive as the department attracts students from across Africa including Nigeria, Malawi, Uganda, DRC, Somalia and Mozambique. A number of research activities are carried out by the academic staff and students ranging from food security, value addition, processing, and food safety and quality management. DFSNT research and development activities address both national and regional issues which lends to achievement of key aspects of Kenya’s vision 2030 and Millennium Development goals.


To be a global leader in training, research, outreach and consultancy services in post-harvest handling and value addition of agricultural produce, food bioprocessing and technology, food nutrition and dietetics, food safety and quality and natural resource sciences in order to realize sustainable and secure livelihoods.


To pursue, excel and maintain a world-class leadership role in the quest for knowledge by way of quality research, capacity building, consultancy and innovative outreach in order to contribute to food productivity and safety and secure livelihoods through sustainable value addition and natural resources management.

 Core Values

The Department operates within certain treasured beliefs, which have contributed to its success. The Department as part of the College of Agriculture and Veterinary Sciences shall endeavor to uphold the following values:

  • Uphold professionalism and ethics in all its dealings with its stakeholders.
  • Be accountable and transparent in all its operations.
  • Uphold integrity, honesty and quality in training and all other activities.
  • Promote participatory management and effective teamwork in all its activities and operations.
  • Promote and maintain linkages with industry, other institutions and alumni.
  • Uphold dignity of all members of staff and students.
  • Recognize and esteem ideas and innovations.