Agro-processing for Value-Addition in a Developing Country

This Agro-processing manual summarizes major processes in fruits, bakery, dairy, poultry production, as well as exploring intellectual property (IP) in their methods and products. It is thus recommended for hands-on training for certificate, diploma and undergraduate levels in agribusiness, food science, technology and any other related academic programs to spearhead knowledge and technology transfer for enhancement of economy in developing countries. This manual is an attempt to advance science; technology and innovations (STI) where knowledge and technology transfer (KTT) are key drivers of the current trend of innovations needed for any country's development. The desired innovations can be acquired through Research for Development (R 4 D).

Autorentext

Dr.G.W.Byarugaba Bazirake holds PhD, Food Biotechnology, Stellenbosch University, Cape Town former Dean, Faculty of Science, Kyambogo University, Kampala. He holds commercialized Patent-awarded African Role Model in Modernizing African Food Systems(2013). Mbihayeimaana Joseph is Senior IP Officer at NARO, holds MSc.in IP, African Univ. Zimbabwe.