Dr. Abel Atukwase (PhD., BSc., (Mak); MSc (Ghent))

Senior Lecturer / Food Scientist (Food Safety)

Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, CAES, MAkerere University

Abel is a Food Technologist/Scientist with over 20 years of professional experience. He holds a PhD in Food Science and Technology from Makerere University, an MSc. in Food Technology from Ghent University and a BSc. in Food Science and Technology from Makerere University.

Dr. Atukwase currently works with Makerere University, School of Food Technology, Nutrition and Bioengineering as a Senior Lecturer. His research interests are in postharvest handling, food processing/value addition and food safety.

In the area of food value addition, he is working with local food processing companies in Uganda to improve quality and safety of food products namely; fruits and vegetables (canning of green immature jackfruit, apple and green tea processing), cassava and cassava based products (high quality cassava flour, composite flours, cassava chips, confectionaries), banana and banana based products (dried banana chips and banana beverages) and optimizing the production processes of cereal based weaning foods.

In the area of postharvest handling and food safety, his focus is on safety of staple grains like maize and groundnuts focusing on mycotoxins most especially fumonisins and aflatoxins.

Dr. Atukwase also works closely with the University of Oxford and the Interdisciplinary Food Systems Learning and Teaching (IFSTAL) in capacity building for food systems and a member of the Cluster of Excellence in Food Systems.

Contact Address: Food Science Building, 2nd floor, Office number A305, abel.atukwase@mak.ac.ug, abelatukwase@gmail.comTel: +256774468261