Prof John H. Muyonga (PhD. (UP), M.S. (Cornell), DIP (UNU), B.Sc. (Mak))
Food Chemist & Food Processor
Department of Food Technology & Nutrition, School of Food Technology, Nutrition & Bioengineering
John H. Muyonga is a Professor of Food Science at Makerere University. He holds a PhD in Food Science from the University of Pretoria, M.Sc. Food Science, Cornell University, B.Sc. Food Science & Technology from Makerere University. Prof Muyonga has served as Faculty of Makerere University since 1997.
He was Head of the University’s Department of Food Science and Technology from 2006 to 2011 and Dean School of Food Technology, Nutrition & Bioengineering from 2011-2019.
Prof Muyonga has authored over 80 peer reviewed articles, mainly in areas of nutraceutical and physico-chemical properties of foods, extrusion technology, novel drying techniques and agri-food waste valorisation.
He has authored 6 book chapters, edited 2 books and registered 2 utility models. His work has been cited in over 4000 articles. Prof. Muyonga serves as Associate Editor for Food Bioscience and for the Nigerian Food Journal.
Prof Muyonga has played critical roles in developing research capacity on previously under-researched foods including grain amaranth, jack fruit, pumpkins, Solanum anguivi, Nile perch, among others.
He is passionate about research translation and has supported commercialization of dozens of food and food-related technologies and led the establishment of a structure for community based supplementary feeding in three districts in Uganda that serves an average of 8000 malnourished children and adults per month.
Prof Muyonga serves on several boards and advisory committees of private agencies, non-governmental and governmental organisations.
He is a fellow of the Uganda National Academy of Sciences and a member of the Institute of Food Technologists.
Contact Information
Telephone: 256 (0)414 533865
Cell Phone: 256 (0)772673153
Email: hmuyonga@yahoo.com