Agro-processing for Value-Addition in a Developing Country

Zusatztext

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).

Autorenportrait

Andrew M. Muhame holds Master's degree - Food Quality Management from Wageningen University, He obtained Bachelor of Agricultural sciences in Food Science and Technology (with Honors) from Alexandria University, Egypt. Dr. G. W.Byarugaba- Bazirake is Assoc. Professor of Food Technology & Food Biotechnology and Researcher in Banana Value Chain.

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