University of Nairobi

Train-the Trainer Workshop, April 12-16, 2021

Train-the-trainers capacity building programme entrepreneurship and innovation certification (EIMEC) was held on 12-16 April, 2021. The programme which brought together diverse professionals from different countries was facilitated by the University of Nairobi-School of Business, ARU-CoE for unemployment and Skills Development, University of Lagos and John Pappajohn Entrepreneurship Centre, University of Iowa, United States. Dr.

HYBRID REGIONAL WORKSHOP ON ‘‘THE RESPONSIBLE GOVERNANCE OF INNOVATIONS FOR FOOD SECURITY’’

This workshop aimed at exploring innovations and technologies to ensure and enhance food security and how their implementation can be governed responsibly, especially in light of two new policy initiatives in relation to the implementation of two technologies to address food security, namely of GM crops and antibiotics in livestock farming

Objectives of the workshop

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.

MASII FARMERS GROUP VALUE ADDITION FOLLOW UP TRAINING, FEBRUARY 17, 2020

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.

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.

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.