Yusuf B. Byaruhanga holds PhD Food Science University of Pretoria; is Assoc. Professor in the Dept. of Food Technology and Nutrition, Makerere University. His research interests are in food quality and safety management systems, food product and process development, technology transfer and commercialization with special focus on cereals. He has worked with industry and communities to harness food and technology resources to address development challenges. He is involved in using indigenous and advanced food technologies to add value to locally available food resources. He has led various multidisciplinary research teams to design technology packages and technology transfer pathways for improved productivity and competitiveness of small and medium enterprises in both rural and urban communities. He developed processing and preservation methods for obushera, a traditional fermented cereal beverage, which are currently and successfully being used by over 100 micro, small and medium food enterprises in Uganda.
