Our Vision
To be the leading Institute for the advancement of Food Science and Technology in Kenya.
Established 1975 · Nairobi, Kenya
Advancing Food Science and Technology for Kenya’s Future
The Kenya Institute of Food Science and Technology offers authoritative insight on food science matters and gives professionals across the food industry a strong, united voice.
Let us work together to make a difference.
- 1,000+ professionals on board
- Since 1975 serving the food industry
- Peer-reviewed journal publication
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Professionals on board
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Years advancing food science
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Peer-reviewed journal
About KIFST
A professional home for food scientists since 1975
KIFST was founded in 1975 as a professional body for Food Scientists and Food Technologists, providing a forum to discuss topical issues in Food Science and Technology.
Our overall aim is to provide stakeholders in the food industry with authoritative information on food science matters. Over the years, KIFST has played a pivotal role in offering authoritative insights and information on matters concerning food science, and our commitment to reliable, up-to-date information remains unwavering.
All Food Science and Technology professionals need to — and indeed ought to — join this professional association so that together we have a voice.
Join KIFST today
Our Mission
To inventively influence the contribution of Food Science and Technology to Kenya’s national development goals.
Our Objective
To promote and advance the information of Food Science and Technology in general.
Membership
Join our team — become a member
Membership with KIFST is not just an option; it is an imperative step for professionals within the Food Science and Technology domain. We offer an influential platform that empowers individuals to amplify their voice, stay abreast of industry advancements, and contribute to shaping the policies and practices that define the future of food.
Student
KES 200 Annual subscription
An individual pursuing a course in Food Science and Technology at a university or college recognised by the Executive Committee of the Institute.
Apply for student membershipProfessional
KES 3,000 Annual subscription
An individual with an appropriate degree in Food Science, Food Technology, Biotechnology or a related discipline, with at least three years’ experience in teaching Food Science and Technology courses at university or college level.
Apply for professional membershipAssociate
KES 2,500 Annual subscription
An individual with an appropriate university degree or an academic professional qualification approved by the Executive Committee.
Apply for associate membershipHonorary Fellow
By nomination Conferred by the Institute
An individual who has attained a position of eminence in Food Science and Technology, food processing and innovation or research, or who has rendered invaluable service to the Institute.
Enquire about nominationFellow
KES 10,000 Annual subscription
A member with the qualifications for professional membership who has been a professional member of KIFST for at least five years and has more than ten years’ appropriate experience in Food Science and Technology, food processing, teaching or substantial research.
Apply for fellowshipCorporate
KES 20,000 Gold, silver and bronze tiers
Corporate membership is divided into three tiers: gold, silver and bronze. Corporate members have the privilege of advertising on the KIFST website.
Enquire about corporate membershipEvents
Upcoming event
KIFST events bring together industry practitioners, researchers and students for focused technical discussions on the issues shaping food science in Kenya.
13–15 May 2027
Global Food Pro 2027
The Premier International Food Exhibition & Conference, bringing together the complete food value chain under one roof — from ingredients and machinery to packaging and quality solutions. The event features exhibitions, conferences, B2B & B2G meetings, buyer-seller meets, live demonstrations and a startup pavilion.
Publication
Journal of Food and Nutritional Sciences Research
An open access, international, peer-reviewed journal published by the Kenya Institute of Food Science and Technology.
The Journal of Food and Nutritional Sciences Research aims to publish high quality, high impact research papers, topical critical reviews, book reviews, special subject area issues, hypotheses and short communications in all areas of Food Science and Technology, Human Nutrition and Dietetics.
Practitioners and researchers in the food and agriculture industry, human nutrition and dietetics professionals, academia and postgraduate students are invited and encouraged to submit manuscripts for publication. KIFST membership is not a prerequisite for submission of articles or publication in the Journal.
The journal is published at journal.kifst.org.
Visit the journal websiteEditor-in-Chief
Michael N. I. Lokuruka, Ph.D., EBS, MKIFST, AMKNDI
Associate Professor of Food Science, Karatina University
Scientific Editor
Arnold N. Onyango, Ph.D.
Associate Professor of Food Science, Jomo Kenyatta University of Agriculture and Technology
Technical Editorial Team
- Prof. Michael N. I. Lokuruka, Ph.D., EBS — Karatina University
- Dr. Sheila Victoria Munanie Kilonzi — Karatina University
- Prof. Arnold N. Onyango, Ph.D. — JKUAT, Juja
- Prof. Anselimo Makokha, Ph.D. — AMREF International University
- Dr. Silvanus K’onyole, Ph.D. — Masinde Muliro University of Science and Technology
- Dr. John K. Muoria, Ph.D. — JKUAT, Juja
- Prof. Beatrice J. W. Mugendi, Ph.D. — Dedan Kimathi University of Technology
- Simon Aloo — PhD researcher, Kangwon National University, Korea
Latest publications
Effect of Some Processing Methods on Nutrient Content and Anti-Nutritional Factors of a Variety of Dolichos Lablab (Lablab Purpureus L.) Beans Grown in Kenya
Read abstract summary
This study examined the effect of soaking, cooking and germination on the proximate composition and anti-nutritional factors of the KAT/DL-2 variety of Dolichos lablab beans. Germination increased crude protein by 2.0 percent, while cooking achieved the highest reduction of anti-nutrients, with an 88 percent reduction in trypsin inhibitor activity.
Quantitative Changes of Ascorbic Acid and Beta Carotene in African Nightshade (Solanum nigrum) and Spider Plant (Cleome gynandra) Due to Traditional Cooking Methods Used in Western Kenya
Read abstract summary
Traditional cooking methods caused significant losses of ascorbic acid, up to 93.6 percent in spider plant, and of beta carotene, up to 94.4 percent in spider plant. Losses were generally lower in African nightshade under similar conditions.
What others say
Voices from our community
As a Food Scientist deeply invested in advancing the field, joining KIFST has been a game-changer. The community fostered by this institute has been invaluable in keeping me updated with the latest trends and research in Food Science and Technology. The collaborative spirit here has not only expanded my knowledge but also allowed me to network with like-minded professionals. KIFST has truly been instrumental in my professional growth.
Dr. Emily Warui
Food Scientist
Being a member of KIFST has been an enriching experience for me as a Food Technologist. The resources, seminars and workshops organised by this institute have been instrumental in broadening my understanding of the industry’s best practices. The support and guidance I have received through KIFST have significantly contributed to my career development. I highly recommend KIFST to any professional seeking to excel in the field of Food Science and Technology.
Dr. Thomas Kimani
Food Technologist
As a student aspiring to venture into Food Science, KIFST has been an incredible resource for me. The mentorship programmes and educational materials provided by this institute have offered me invaluable insights into the field. Moreover, the encouragement and guidance I have received from seasoned professionals within KIFST have been instrumental in shaping my career path. I am truly grateful for the support I have received as a member.
Sarah Wasonga
Food Science Student
Contact us
Get in touch with us
Whether you are applying for membership, registering for an event or submitting a manuscript to the journal, the KIFST secretariat is happy to assist.
- Location Nairobi, Kenya
- Phone (254) 726817629
- Email info@kifst.org