Department of Food Technology
Processing science, product development and food safety for African value chains.
Placeholder text. The Department of Food Technology anchors the School's teaching and research in food chemistry, microbiology, processing engineering and quality systems.
Staff and students work across pilot-plant scale processing, sensory science and regulatory compliance, partnering with Ugandan agro-processors to move products from concept to shelf.
Programmes in this department.
B.Sc. in Food Science and Technology
Foundational and applied training in food chemistry, microbiology, engineering and processing.
4 years · DetailsM.Sc. in Food Science and Technology
Advanced study across processing, safety and product innovation.
2 years · DetailsPhD in Food Science and Technology
Doctoral research across the food value chain.
3–5 years · Details
Placeholder message from the Head of Department. Welcome to the Department of Food Technology, where science meets the everyday reality of what Ugandans eat.
Our teaching is deliberately hands-on: students spend as much time in the pilot plant and laboratory as in lecture rooms, and graduate ready to solve real processing, safety and shelf-life problems for industry.
We invite students, industry partners and researchers to work with us in building food systems that are safe, nutritious and commercially viable.
Research themes led by this department.
Recent work from this department.
Predictive shelf-life modelling for value-added indigenous foods
How mathematical modelling is helping Ugandan SMEs extend the shelf life of traditional foods without preservatives.
HACCP implementation in Ugandan agro-processing SMEs
A three-year study of what makes food safety systems stick — and what makes them quietly disappear after certification.
Fortified porridges: sensory evaluation and consumer acceptance
Fortification only works if people eat the food. A sensory science lens on Uganda’s most common complementary meal.
Microbial safety of street-vended foods in urban Kampala
A twelve-month microbiological surveillance of Kampala’s informal food economy — and what it means for regulation.
Extrusion technology for instant cereal-legume blends
A twin-screw extrusion protocol turning locally grown grains and pulses into ready-to-eat convenience foods.
Nutraceutical potential of Ugandan honey varieties
Regional honeys show striking differences in antioxidant activity and antimicrobial spectrum — a case for origin labelling.
Lecturers & researchers.
Food Chemistry & Biochemistry
Food Processing Technology
Food Safety & Quality Assurance
Sensory Science & Product Development
Food Microbiology