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MSc. students pursuing Food Safety and Quality and Applied Human Nutrition as part of there curriculum they are supposed to do a Research on selected topics, original in nature, and relevant to Food safety and Applied Nutrition.  The topic is selected with the help of supervisors.  The student carries  out research and finally compile the results in a dissertation. The first years academic year 2019/2019  did there project proposal on May 22, 2020 online . The course coordinator is Prof.

The Chairman of the Department of Food Science Nutrition and Technology Dr. G.O.Abong' held an online meeting with postgraduate students on May 18, 2020 1.30 to 2.30 pm. A total of 41 students were able to connect and attend the meeting. The following was discussed 

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Written by Sarah Cherere Obara 

In biology, immunity is the balanced state of multicellular organisms having adequate biological defenses to fight infection, disease, or other unwanted biological invasion, while having adequate tolerance to avoid allergy, and autoimmune diseases. Supplementation is the use of pills or special types of food in order to improve your health.

The web of science ranking that featured Kenyan authors between 2014 and 2020 saw three of the departmental staff ranked among top 500 authors. Prof. Michael Wandayi Okoth, a food process engineer with lots of experience ranked 299 with 21 peer reviewed publications, Dr. George Abong, Chair of the Department and Senior lecturer (Food Chemistry) ranked 387 with 18 peer reviewed publications and The Later Mr.

MANGO PROCESSING TRAINING

Mentorship session for Food Nutrition and Dietetics Students year one. By Dr. Alice Ojwang of the Technical University of Kenya, she was invited by Ms Sarah Obara the class mentor.  The students were also trained on Nutrition assessment. 

The Vice Chancellor, Prof. S.G. Kiama addressed  Staff and Students on online teaching and learning  on 9th April, 2020 at 11.00 am 

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 In the thiird year of study the FND students go for Supervised experience in health facilities (equivalent of level 4 and above calibre) employing dieticians at which each student are  placed for eight weeks to practice hospital based patients’ diets, diet and food therapy in disease treatment including nutrition pharmacology  and acquire skills in management of  hospital/patients’ and therapeutic diets.