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Prof Muyonga is the team leader of BioInnovate Africa supported project on Refractance window drying technology for high quality fruits and vegetables. He is a Professor of Food Science at Makerere University, Uganda.
His research covers characterisation of nutraceutical components from foods materials, protein functionality in food systems, food extrusion and the effects of food processing on food properties. His work on chemical composition of oil from different fish species from Uganda led to recognition of Nile perch processing waste as a good source of omega 3 fatty acids. He has also studied the effect of different processing conditions for beans, sweet potatoes, grain amaranth, millet and cooking bananas on nutritional and functional properties and promoted adoption of different processing technologies in production of nutritionally enhanced and highly acceptable food products, especially targeting nutritionally vulnerable persons.
Prof Muyonga is a member of the Institute of Food Technologists (USA). He has several citations in internationally recognised databases and has served as a peer reviewer for international journals, and is an Associate Editor for Food Bioscience and a member of the International Editorial Board of the Nigerian Food Journal. He is also the current Chairman of the Management Committee for the National Agricultural Research Laboratories.
He holds a Ph.D in Food Science from the University of Pretoria, South Africa; a Master of Science in Food Science from Cornell University, USA; and a Bachelor of Science in Food Science from Makerere University.
