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.
FRUVASE Project, Fruits and Vegetables for all seasons project which is a collaborative project being coordinated by Germany partner involves Kenya, Uganda, Kenya and Tanzania. The University of Nairobi is part of the research team that is drawn from Departments of Food Science, Nutrition and Technology, Animal Science, Plant Science and Crop Protection. The project supports 4 MSc. And 2 PhD students who participated in the progress meeting.
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.
In a virtual held virtually, the MSC students from the Department of Food Science, Nutrition and Technology made their research proposal presentations. The eleven students drawn from two programmes, Applied Human Nutrition and Food Safety and Quality presented research titles cutting across food safety, food quality, product development, assessment of nutritional status as well as practices in the community that affect different segments of the population.
The department of Food Science Nutrition and Technology hold a virtual career talk with students, the invited guest was Dr. Carolyn Kemunto Nyamasege.
Dr. Lucy Njue and Dr. G.O. Abong' attending National Codex Committee at Kenya Bureau of Standards headquarters on March 2, 2021
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.
In conjunction with Kenya Bureau of Standards (KEBS) and SUSTALDE Fundacion (Spain), the University of Nairobi through Hortigreen Project led by the Department of Food Science, Nutrition and Technology and Wangari Maathai Institute trained horticultural MSMEs and business intermediaries on sustainable and efficient use of key natural resources (water and electricity) as well as waste management.
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.
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.
