J. H. Muyonga
Makerere University, Uganda
Biography
John Muyonga is a Professor of Food Science and Dean School of Food Technology, Nutrition and Bioengineering at Makerere University. He holds a B.Sc. in Food Science from Makerere University, an M.S. in Food Science from Cornell University and a PhD from University of Pretoria. Prof Muyonga is passionate about research commercialisation and strengthening industry-university linkages. Prof Muyonga’s research covers aspects of food protein chemistry, characterisation of nutraceutical components from foods materials, food lipids and the effect of processing on nutritional and functional properties of foods. Prof is widely published, with over 1200 citations in widely indexed journals.
Abstract
Abstract : Oil and gelatin from Nile perch (Lates niloticus) processing byproducts