Research Theme 01
01
Food Processing & Value Addition
- Shelf-stable and convenience foods
- Traditional and emerging processing technologies
- Reduction of postharvest losses
- Product formulation for SMEs and agro-processors
From soil to shelf.
Engineering Africa's food future.
Where food science, technology and nutrition meet the fields, factories and communities that feed the continent.
An academic and research School within Makerere University's College of Agricultural and Environmental Sciences — contributing to national priorities in agro-industrialization, nutrition, public health and food security.
6
Academic Programmes
Undergraduate & Postgraduate
5
Research Themes
Cross-disciplinary focus
Active
Industry Engagement
SMEs, agencies, communities
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Where would you like to begin?
01
Prospective Students
Explore undergraduate and postgraduate programmes.
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02
Current Students
Access learning resources, laboratories, internships and student support.
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03
Researchers
Discover research themes, publications and collaboration opportunities.
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04
Industry Partners
Work with the School on product development, food safety and value addition.
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Since Makerere · Uganda
College of Agricultural & Environmental Sciences
About the school
A leading hub for food, nutrition and bio-engineering.
The School of Food Technology, Nutrition & Bio-Engineering is a leading academic and research hub at Makerere University. The School trains professionals in food science, nutrition, processing technology, food safety, quality assurance, and product innovation.
Its work contributes directly to national priorities in agro-industrialization, nutrition, public health, enterprise development, and food security.
Food Science
Nutrition & Public Health
Processing Technology
Product Innovation
Mission & Vision
Our Mission
To catalyze development and vitality of the food sub-sector by providing quality teaching, carrying out innovative and demand-driven research, and offering services that respond to national and global needs.
Our Vision
To be the leading institution for academic excellence and innovations in food and nutritional sciences in Africa.
Programmes
Programmes built for practical impact.
All programmes emphasize competency-based learning, problem-solving, practical skills, and alignment with national and regional development needs.
Undergraduate
B.Sc. in Food Science and Technology
Foundational and applied training in food chemistry, microbiology, engineering and processing.
Food chemistryMicrobiologyProcessingProduct development
Details Undergraduate
B.Sc. in Human Nutrition and Dietetics
Comprehensive preparation for clinical, community and public-health nutrition practice.
Clinical nutritionCommunity nutritionDietetics practicum
Details Research
Research that moves food systems forward.
Research Theme 02
02
Food Safety, Quality Assurance & Regulatory Compliance
- HACCP systems
- Food microbiology and chemical safety
- ISO, Codex, and national standards
- Shelf-life testing and predictive modelling
- Market-readiness testing
Research Theme 03
03
Nutrition, Dietetics & Public Health
- Community and clinical nutrition
- Diets for vulnerable populations
- Maternal, child and adolescent nutrition
- Food-based solutions to micronutrient deficiencies
- Nutrition assessment and counselling
Research Theme 04
04
Functional Foods & Product Innovation
- Functional and fortified foods
- Indigenous foods and nutraceuticals
- Health-oriented product development
- Sensory evaluation and consumer studies
- Innovation, incubation and entrepreneurship
Research Theme 05
05
Sustainable Food Systems & Climate-Smart Nutrition
- Sustainable diets and food systems
- Climate-resilient food processing
- Food waste reduction
- Circular bio-economy solutions
Signature story
From field to lab to community.
Our work moves along a continuous pathway — from raw materials in the field, through the laboratory and pilot plant, into products and finally into the communities and industries that depend on them.
01
Source
Understanding local food systems and raw materials.
02
Process
Developing safe, nutritious, value-added food products.
03
Test
Applying food safety, quality assurance, nutrition assessment and lab methods.
04
Innovate
Supporting product development, incubation and entrepreneurship.
05
Impact
Improving public health, food security, industry readiness and community wellbeing.
Teaching & learning
Hands-on, student-centered learning.
Students are prepared for real-world challenges through practical learning, laboratory experience, pilot-scale processing, industry engagement, and innovation-focused training.
01
Practice
Fully equipped teaching laboratories
02
Practice
Pilot processing plants
03
Practice
Field attachments and internships
04
Practice
Product development and innovation projects
05
Practice
Academic and industry mentorship
06
Practice
Real-world food and nutrition sector training
Innovation & partnerships
Working with industry, communities and researchers.
Product development
SME support
Agro-processing
Food safety testing
Community nutrition interventions
Incubation and entrepreneurship
Research partnerships
Careers
Where our graduates go.
Graduates are equipped for diverse roles across the food and nutrition sectors — in industry, government, research, and enterprise.
- 01Food Technologists
- 02Nutritionists and Dietitians
- 03Quality Assurance Officers
- 04Food Safety Inspectors and Regulators
- 05Product Development Specialists
- 06Founders of food and nutrition enterprises
- 07Researchers and academic scholars
Student experience
Voices from the School.
Student, B.Sc. Food Science & Technology
Nakato A.
"The School gives students practical exposure to the food and nutrition sectors."
Alumni · Product Development
"Learning connects laboratory work, industry needs, and community impact."
Postgraduate researcher
Laboratory learning
Field attachments
Mentorship
Product projects
Student innovation
Editorial
View all News, events & research updates.
Research12 Nov 2026
New pilot plant expands product development capacity for SMEs.
The School expands processing capacity to support entrepreneurs in agro-industrialization.
Read more
Event04 Nov 2026
Public seminar: Nutrition-sensitive food systems in East Africa.
A cross-disciplinary conversation with researchers and policy makers.
Read more
Partnership22 Oct 2026
New MoU strengthens food safety training with national regulator.
Joint training programme launched for quality assurance officers.
Read more
Student Opportunity18 Oct 2026
Applications open for postgraduate research fellowships.
Positions available across the five research themes.
Read more
Get involved
Shape the future of food, nutrition and bio-engineering.
Whether you are a prospective student, researcher, industry partner, or community stakeholder, connect with the School to study, collaborate, innovate, and contribute to sustainable food systems.