Latest News & Announcements

TRAINING OF KITUI MANGO FARMERS GROUP ON MANGO PRODUCT DEVELOPMENT AND VALUE ADDITION

The University of Nairobi through the Department of Food Science, Nutrition and Technology (DFSNT) and the Department of Plant Science and Crop Protection (PSCP) in conjunction with Purdue University and support from Rockefeller Foundation conducted a training on key requirements for value addition of mangoes and other fruits and vegetables.

TRAINING OF AKMT GROUP ON MANGO PRODUCT DEVELOPMENT AND VALUE ADDITION

The University of Nairobi through the Department of Food Science, Nutrition and Technology (DFSNT) and the Department of Plant Science and Crop Protection (PSCP) in conjunction with Purdue University and support from Rockefeller Foundation conducted a training on key requirements for value addition of mangoes and other fruits and vegetables.

MEAT AND POULTRY PRODUCTS NATIONAL COMMITTEE WORKSHOP

In conjunction with Ministry of Agriculture, Livestock and Fisheries and private practitioners, the National committee held a workshop with an aim of developing standards to facilitate trade in indigenous chicken that form majority of the poultry production in Kenya. As part of the National technical committee, Dr. Abong chaired a group that worked on code of practice for production, transport, and point of use for indigenous chicken. A draft standard for indigenous chicken was developed as well.

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.

CODEX COMMITTEE FOR GENERAL PRINCIPLES (CCGP) WORKSHOP FEBRUARY 8-11, 2021

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.

TRAINING WORKSHOP: DEVELOPMENT AND HARMONIZATION OF EAST AFRICAN STANDARDS, 8-12 FEBRUARY 2021

Dr. George Abong’, a senior lecturer at the Department f Food Science, Nutrition and Technology participated in a training on development and harmonization of East African Standards that was held in Lake Naivasha Sawela Hotel, Naivasha. The training brought together technical committee secretaries and chairmen to enhance their knowledge and skills of developing useful standards that are applicable not only to the nation but also to the East African region. Dr.

SITE INSPECTION BY KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE (KNDI), FEBRUARY 16, 2021

The Department of Food Science, Nutrition and Technology welcomed the Kenya Nutritionists and Dieticians Institute (KNDI) to carry out a site inspection leading to accreditation to continue offering BSc. Food Nutrition and Dietetics course. The site inspectors led by KNDI CEO (Dr. D Okeyo), KNDI Accreditation Committee Chair (Dr. G. Nguka) and Accreditation Committee Secretary (Mr. Martin Kiome) were received received at the department by the Chairman of the Department (DR. G Abong), Head of Applied Human Nutrition (Dr. S Ngala), BSc. Programme leader (Prof. W.

Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots

Scholars world over continue to research on various approaches to achieve sustainable development goal 2 to end hunger, achieve food security and improve nutrition and promote sustainable agriculture. The University of Nairobi has intensely researched in the areas of Food safety and Food security and trained various stakeholders in food handling to ensure the food products are not only safe for human consumption but also nutritious and wholesome.

COVID-19 OFFICE HOUR MEETING

The University of Nairobi, College of Agriculture and Veterinary Sciences , Department of Food Science Nutrition and Technology in collaboration with Cornell University and Food Science and Technology Platform of Kenya ( FoSTeP-K) invites you to a question and answer session dubbed office hour. Dr. G.O. Abong' , Chairman Department of Food Science Nutrition and Technology is among the panelists .See Poster for details 

UNIVERSITY OF NAIROBI 64TH GRADUATION CEREMONY

 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