TEAM

holds a Ph.D from the University of Pretoria, South Africa and an MSc from the same institution. He is an expert in Protein chemistry and function, protein based bio-plastics, effect of thermal processes on functional properties of food and food quality assurance and management systems. He is involved in exploring innovative ways and partnerships of communicating and transforming food science and technology into viable enterprises for greater socio-economic gains. Some of his current specific research activities include; application of protein based bio-plastics to traditional foods; production of cereal based high-energy nutrient-enhanced food products from indigenous foods; value addition to traditional Ugandan foods for improved health and nutrition; assessment of policy and structural impediments to the use of science and technology in transforming rural economies. Dr. Byaruhanga also has wide experience in capacity building for small scale processors. He has been involved in training entereprenuers interested in value addition. He has also trained small scale processors and hoteliers in sanitary and phytosanitary procedures.

Is the Chairperson of FONUS Board of Directors and a Professor of Food and Nutrition Sciences in the Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-engineering, Makerere University. She holds a BSc in Agriculture from Makerere University, an MSc in Food Technology and Nutrition from the University of Saskatchewan, Canada and a PhD in Human Nutrition from The University of Reading, UK. Prof. Kikafunda is also the founder President of the Uganda Action for Nutrition (UGAN) Society, an association of people with a passion for nutrition. She has also been a National Coordinator of many donor funded projects and programmes – USAID, NORAD, NOMA, HENNA, FAO and others. She is also a Mentor in the CGIAR Gender & Diversity Program, a member of Uganda Food and Nutrition Council and the African Representative on the International Rice Research Institute (IRRI) Board.

Is the CEO of Food & Nutrition Solutions Limited (FONUS). He holds a BSc in Food
Science and Technology from Sokoine University of Agriculture, Tanzania an MSc from University of Nottingham UK and holds a PhD is Food Science and Nutrition and an MBA both from Makerere University, Kampala, Uganda. Dr. Tumuhimbise has experience in consultancy work and has accomplished tasks for major organizations such as UNWFP, World Vision International, World Fish Center, Uganda Development Corporation (UDC), USAID-Uganda and many others. Gaston has special interest in food product
development with focus on micronutrient rich foods and he is involved in pro-vitamin A carotenoids research. He also has experience in food and nutrition project and program evaluations.

Tel: +256-772-417170, Email: ampston@yahoo.com or fonus1@gmail.com

Is member of FONUS Board of Directors and holds a PhD in Food Science from the University of Pretoria, MSc in Food Science from Cornell University and a BSc. in Food Science and Technology, from Makerere University. He is an expert in protein functionality in food systems, nutritional effects of food processing, post harvest technology of fish, commercialization of scientific and technological innovations and education and food based nutritional interventions. Prof. Muyonga offers consultancy services in aspects of nutritional interventions and food processing. His research interests include post harvest biochemistry of meat, fish and poultry, fish waste utilisation, protein functionality, enhancing nutritional properties of food through processing, University-private sector partnerships, nutritional and nutraceutical properties of traditional Ugandan foods.

Serves on the FONUS Board of Directors and holds a BSc in Human Nutrition and Dietetics and MSc and PhD in Foods and Nutrition. She is a Lecturer in the Department of Food Technology and Nutrition, Makerere University. She teaches nutrition courses at both undergraduate and graduate levels and engages in various researches with a focus on food-based community nutrition interventions to improve maternal and child nutrition. She also engages in various intervention needs assessments and programme evaluations.

Is a member of FONUS Board of Directors and holds a BSc. in Food Science and Technology from Sokoine University of Agriculture, an MSc. in Postharvest Engineering as well as a PhD from Katholieke Universiteit Leuven (Belgium). Since 2006, he has been working at the Makerere University, as Lecturer in the Department of Agricultural and Biosystems Engineering. His Research interests
are in bioprocesses modeling and Engineering. He was expereince in design and operation of aerobic waste water treatment in particular with activated
sludge processes, anaerobic digestion of wastewaters and sludges, He has also experience in development of business plans for food based enterprises as well as conducting of feasibility studies.

Is a Senior Consultant for FONUS and a specialist in aflatoxin research. He holds a PhD in Food Science and Technology from Makerere University/Virginia Tech, USA, an MSc in Postharvest Technology (Major) from Virginia Tech, USA and a BSc in Agriculture (Crop Science Option) from Makerere University. His research interests are in the areas of food safety, with special emphasis on quality of stored cereals, grains and oil seeds with respect to mycotoxins, fresh fruits and vegetables and minimally processed produce of plant origin. He has been involved in several capacity building programs for fresh produce exporters in hygiene and safe use of pesticides and for farmers and traders in management of mycotoxins in maize and groundnuts. He chairs the Uganda National
Bureau of Standards subcommittee on Agriculture.

Is a Senior Consultant for FONUS. She holds a PhD in Bioscience Engineering from the Katholieke University of Leuven, Belgium; an MSc in Food Science from Cornell University, USA and a BSc. in Food Science & Technology, Makerere University, Uganda. Her research focuses on developing nutrient-enhanced, value added food products that
address current nutrition and health challenges, from locally available food crops. She is involved in a number of collaborative and multi-disciplinary research projects, seeking to remove bottle-necks limiting productivity and profitability of agricultural value chains for common food crops such as beans, maize and grain amaranth