Dr. Ediriisa Mugampoza

Biography

Dr. Ediriisa Mugampoza is an Associate Professor of Food Science and Technology at Kyambogo University. He holds a Ph.D. in Food Microbiology from the University of Nottingham in the United Kingdom; He has a Master of Science in Food Science and Technology from Makerere University (Mak); and a Bachelor of Science in Food Science and Technology from Mak. He is the current Dean, Faculty of Science at Kyambogo University (2022-2027).

For over 20 years, he has been teaching and conducting research at various institutions including Uganda Polytechnic Kyambogo (2000-2003); Kigali Institute of Science and Technology (KIST) (2003-2005); and Kyambogo University (2003-to date). He is an Ex-Officio Member to the fifth Council of the Uganda National Council for Science and Technology (July 2024-June 2026). He is a Guest Lecturer and External Advisory Board member of Master of Research in Global Innovation and Sustainability in the Food Industry and Nutrition at the Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece (October 2022 to date). He is a peer reviewer and mentor for the Carnegie-funded project titled ‘‘Consolidating Early-Career Academics Program (CECAP)’’ at Makerere University and Partner Public Universities, (2022-2024).

His main area of research has been in food quality, food safety and food product development where he has published over 25 papers in peer reviewed scientific Journals. He is a reviewer and moderator for International Journal of Dairy Technology and the Annual International Conference on Agriculture and Bioindustry at Syiah Kuala University, Banda Aceh, Indonesia. He has supervised to completion two (02) Doctoral and 10 Master of Science (MSc) students. He was the Opponent for two Ph.D. Defences at Mak (June 2019, February 2022) and one Ph.D. defence at Uganda Martyrs University, Nkozi (October 2023). He has conducted External Examination for 15 candidates of MSc. in Food Science and Technology, MSc. in Applied Human Nutrition, MSc. in Food Safety Management, and MSc. in Environmental Science at Makerere University, and Islamic University in Uganda. He currently supervises five (05) Doctoral students at Kyambogo University.

Prof. Mugampoza is the team leader of the professional development and academic collaboration within the framework of the Erasmus+ International Credit Mobility (ICM) KA171 Programme at the University the Aegean (June 2024 – September 2025). He has attended more than 04 professional trainings; he has been a Principal Investigator (PI) and Co-PI of two (02) international research grant projects, and presented in over 08 international scientific meetings. He has organized 03 national workshops (2022-2024). He was a visiting lecturer for the Department of Food Science at Catholic University of Rwanda (2013-2014); Manager of Kyambogo University Business Incubation Center (2017-2022); Chairperson, Senate Humanities Committee (2022-to date); and Chairperson, STI Secretariat at Kyambogo University (2022-to date).

He is Kyambogo University’s representative to the National Food Systems Action-Track 05, under the Ministry of Local Government (2023 to date). He was Kyambogo University’s representative on the national committee that established Uganda National Food Safety Strategic Plan (2007); and KIST representative on Rwanda Bureau of Standards-dairy standards committee (2004).

Research Interests

• Food Safety and Microbiology: detection and control of spoilage and pathogenic microorganisms in food; isolation and characterization of desirable lactic acid bacterial strains for application as starter cultures, culture adjuncts and/or probiotics.
• Food Product Development: exploring use of local raw materials such as East African Highland Bananas (Matooke) in formulation of low cost healthy composite breads and confectioneries. My research group aims to optimize processing conditions to enhance sensory and nutritional value of composite confections.
• Functional Foods: Development and evaluation of functional foods containing health promoting bioactive compounds extracted from natural food materials. Our research focuses on isolation and identification of the bioactive compounds, and assessing their stability in model food products.

Publications

Research Link: https://scholar.google.com/citations?user=JR7rQkUAAAAJ&hl=en