Dispatches from the lab, the field and the community.
Long-form writing, working papers and field notes from our five research programmes — updated as new work is published.
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.
Community nutrition interventions in maternal and child health
A cohort study across three districts shows how locally-anchored counselling reshapes household feeding practices.
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.
Climate-resilient processing for smallholder value chains
Solar drying, low-energy pasteurisation and circular by-product streams can decarbonise rural agro-processing.
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.
Indigenous leafy vegetables: nutrient density and dietary role
The overlooked nutritional powerhouses of Ugandan gardens, quantified across seasons and preparation methods.
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.
Food waste as feedstock: a circular bio-economy roadmap
From brewery spent grain to pineapple peels — a systems view of turning Uganda’s agro-industrial waste into new value.