The Department of Food Science and Technology (DFST) at Makerere University is Uganda's driving community for preparing and research in Food Science, Food Technology and Human Nutrition. Since 1989, the division has been at the cutting edge of preparing experts for the nourishment sub-area. More than 500 graduates have gone through the DFST and are presently utilized by private ventures, government divisions and establishments, and NGOs while some are fruitful business people.

The Thematic Research Areas comprises of:

1) Improvement of traditional food processing technologies;

2) Food biotechnology; 3) Improving the nutritional status of the population especially vulnerable groups;

3) Improving food safety and quality;

4) Promoting underutilized foods; and

5) Therapeutic foods.

The Department is upheld by the Government of Uganda to draw in specialists in procedures to up-scale esteem expansion to agro-items. Under this activity, the Department has 15 ventures drove by singular individuals from staff with an attention on sustenance item advancement as a procedure to lessen post-gather misfortunes in horticultural creation and enhance employments of agriculturists.

The Department has conducted several researches with support from institutions which are as follows:

Nestle foundation. DFID, NORAD, NUFU, the Rockefeller Foundation, USAID, International Foundation for Science, Thrasher Research Fund, SIDA-SAREC,IFPRI-Harvest plus and from the Government of Uganda. Recently completed and ongoing research include: 1) Developing processes for improving quality of fish, grains and fruits; and 2) Aspects of Quality Assurance, Food Safety and Hygiene.

Key Personnel

Professor John H. Muyonga, holds a Ph.D. in Food Science from the University of Pretoria, a M.Sc. from Cornell University and a B.Sc. from Makerere University. He is a specialist on protein usefulness in nourishment frameworks, dietary impacts of sustenance handling, post reap innovation of fish, commercialization of logical and mechanical advancements and training and nourishment based wholesome intercessions.

His research interests comprises of post harvest biochemistry of meat, fish and poultry, fish waste utilization, protein functionality, enhancing nutritional properties of food through processing, University-private sector partnerships, nutritional and nutraceutical properties of traditional Ugandan foods and improving the nutritional status through information and education.