The School is composed of two departments namely: Department of Food Technology and Nutrition, and the Department of Agricultural and Bio-systems Engineering.
The year 2024 marked a transformative chapter for the School of Food Technology, Nutrition and Bioengineering (SFTNB) at Makerere University. Anchored in our commitment to excellence, the school advanced significantly across its strategic priorities—empowering students, fostering innovation, enhancing staff welfare, and deepening community and industry engagement. These strides not only sustained academic quality but amplified our relevance to Uganda’s agro-industrial transformation and global food systems agenda.
As part of the College of Agricultural and Environmental Sciences (CAES), SFTNB remained fully aligned with the Makerere University 2023–2027 Strategic Plan. Our efforts were directed at improving graduate competencies, increasing visibility, and strengthening institutional partnerships, while continuously enhancing teaching quality, infrastructure, and staff and student wellbeing.
In the realm of teaching and learning, we reviewed five academic programs to align them with modern, innovation-driven, and gender-responsive standards. These included MSc. Agricultural Engineering, MSc. Food Safety and Quality Management, BSc. Agricultural Engineering, BSc. Water and Irrigation Engineering, and BSc. Bioprocessing Engineering. Weekly academic development days enriched the student experience through mentorship, guest lectures, and hands-on exposure, bridging academic theory with real-world application. Graduate training was further strengthened with the submission of 18 MSc. theses, 11 successful defenses, and 10 proposal approvals. The establishment of the Higher Degrees and Research Committee, coupled with the rollout of the GradCare system, greatly enhanced graduate supervision and accountability. Structured mentorship and research timelines improved completion rates and academic rigor.
SFTNB also nurtured a dynamic research and innovation culture. Highlights included a UGX150 million RIF-funded revitalization of the Food Technology Business Incubation Centre (FTBIC), increased scientific publication output, and research into food safety, solar drying, and bioengineering. Faculty actively participated in conferences and exchange programs across Africa, Asia, and Europe, while new collaborations were formed with institutions such as Cankiri University in Turkey and Aga Khan University. Our staff contributed to regional and global discourse. Dr. Fungo coordinated a continent-wide nutrition course, while Dr. Kigozi advanced gender mainstreaming work in Turkey. Several faculty presented at high-level forums on climate-resilient irrigation, sustainable food systems, and agricultural mechanization. A landmark workshop organized by Prof. Nicholas Kiggundu in collaboration with a Turkish university focused on innovative irrigation technologies, precision agriculture, and climate-smart water management, laying the foundation for future joint research and student exchanges. Internally, the School launched pioneering initiatives like the Water Quality Laboratory Project, which is poised to become a national reference for food and agricultural water safety, and the Codedabe Initiative, which integrates digital design and coding into engineering education. These innovations reflect our proactive response to the demands of a modern, data-driven agricultural sector.
Staff development remained a key focus. Five academic staff received promotions, and others earned appointments to influential national and international committees. These recognitions reflect both individual excellence and the School’s growing leadership in food safety, engineering, nutrition, and environmental sustainability.
Our students continued to shine globally. Two teams—Fruitastic and Success Tribe—emerged among winners of the Wageningen University Food Systems Innovation Challenge. Their success demonstrates our commitment to fostering entrepreneurship and nurturing globally competitive talent. Meanwhile, the revival of our flagship food products offered students real-life experience in value addition, enterprise development, and product innovation.
Infrastructure improvements supported these ambitions. The school conference hall was renovated, 150 lecture chairs were provided to reduce congestion, and essential repairs were made to laboratories and staff facilities. Plans are underway to further expand training spaces and establish a state-of-the-art Water Quality Laboratory.
To build an engaged, motivated workforce, the school organized team-building sessions and social events, while addressing staff contract renewals and welfare needs. Ten revitalized committees now drive key functions including governance, infrastructure, sanitation, finance, academic programs, and student affairs—ensuring inclusive decision-making and efficient implementation of our strategic priorities. Through these collective efforts, the SFTNB has reaffirmed its role as a national leader in agro-industrial education and research. I commend our faculty, students, administrative teams, and partners for their dedication and resilience. Your contributions have made this progress possible.
Looking ahead, we remain committed to nurturing innovators, expanding research frontiers, and contributing solutions to the critical challenges of food safety, water management, nutrition, and industrial development. Together, we will continue to shape a more food-secure, technologically empowered, and inclusive future for Uganda and the world.