University of Nairobi

After 3 months of coaching on business pitching of innovative ideas, Vilgro brought together 5 finalists in a virtual bootcamp to pitch their business ideas for funding. Among the 5 finalists included Pera foods, a start up that is the brain child of Duke Gekonge, a PhD student in the Department of Food Science, Nutrition and Technology. Pera foods has come up with innovations from guava (pera) and is seeking to scale up the activities to reach the wider market.

The University of Nairobi hosted a virtual webinar titled, ‘Pan-African COVID-19 and Food Safety Webinar’ on April 28, 2021. The meeting brought together experts across the African continent (Kenya, Cameroon, Ghana, South Africa, Senegal), USA and Denmark.

University staff took part in virtual training to enhance their skills in the use of online platforms as means of students’ instruction. As art of the university enhancement of online learning, this training was held on April 12, 2021. DFSNT academic staff participated in this training.

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.

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

The department of Food Science Nutrition and Technology hold a virtual career talk with students, the invited guest was Dr. Carolyn Kemunto Nyamasege. 

The University of Nairobi (UoN) has been fully accredited to train students in BSc. Food Nutrition and Dietetics at the Department of Food Science, Nutrition and Technology (DFSNT), College of Agriculture and Veterinary Sciences (CAVS). As a leading institution in Kenya and the region, UoN has been offering the programme based on interim licence.

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.

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.