Food Science and Technology Curricula in Africa: Meeting Africa’s New Challenges
DOWNLOADAmanda Minnaar, John R.N. Taylor, Steven Haggblade, John David Kabasa, Nelson K. O. Ojijo
Print
EmailAbstract
Africa is changing rapidly. Across the continent, sustained economic growth now averages
4% per annum and by 2030 more than 50% of Africans will live in cities. Africa is now in
Nutrition Transition. This transition to an energy dense but nutrient poor diet in conjunction
with a sedentary lifestyle threatens an epidemic of so-called Western diseases, cardiovascular
disease and type 2 diabetes. Food science and technology (FST) in Africa has a critical role
to drive economic development and improve people’s diet and health. However, a snapshot
survey of FST curricula in African universities revealed that there is insufficient non-degree
extension training and nutrition education is very deficient. A four pronged FST strategy is
proposed for Africa involving: Advocacy to inform public health officials and food industry
executives of the nutrition and health challenges, Reform of university food science and
technology curricula, Reform of peri-urban agriculture and horticulture markets, and
Technology support of small enterprise food processing entrepreneurs.
Keywords: African universities, Curriculum development, Food Science and Technology,
IUFoST, Nutrition Transition, Public health, SME, Urbanization.
