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E-Voting Implemented

Come see technology in action

The management of Kyambogo University has, in a bid to go electronic, introduced E-voting which is a system that will be used during election periods

KELMS

Kyambogo University E-Learning Management System

Online Programmes for the Institut Superiuer de Technologies (IST) and Partners to be offered at Kyambogo University Learning Centre for 2017/2018 Academic Year

Programmes in Food Technology Department

 

The department currently has the following programs:

 

PhD in Food Technology  

  

3years

Master in Food Technology 2 years
Bachelor of Food Processing Technology 4 years
Diploma in Food Processing Technology 2 years
Certificate in Food Processing Technology 1 year                                                   

Upcoming Programmes:

 

Master in Public Health Nutrition

 

2 years

Post Graduate Diploma in Beverage Technology 1 year               

Short courses

 

Certificate in Food Inspection and Safety 

 

1 week

Juice processing 2 weeks
Wine processing  1 month
                                                                                                            

Research areas

  1. Fatty acids characterization and determination of antioxidant vitamins in fish oils from tropical freshwaters.
  2. Pesticide particularly, chlorinated and chlorophosphorus residues, in fish oils from tropical freshwaters
  3. Omega-3 polyunsaturated fatty acids and antioxidant vitamin sources in Uganda for nutraceuticals; Exploring insects, plants and animal sources
  4. Enzymatic processing of banana wine and juice
  5. Pilot packaging of fresh vacuum sealed matooke (FREVASEMA) from Uganda for exports to overseas markets
  6. Characterization of lactic acid bacteria and listeria species in traditionally fermented milks produced in Uganda
  7. Developing an emergency food ration from locally available foods in response to disaster preparedness.
  8. Assessment of microbiological and nutritional quality, and shelf life of unpasteurized juices.
  9. Rum production from fermented molasses

Research Performance 2007-2012 for Food Processing Department