Formerly Food Technology Research Unit, is one of the institute program carried out the Institute Headquarters. The program conduct scientific research that promotes value addition to agriculture food crops thereby improving the quality of life for Zambians. In addition, the Center provides technical support to food manufacturers in food processing, safety and quality assurance. To execute its functions, the Centre is comprised of two pilot plants; the Fruit & Vegetable Processing Plant and the Experimental Bakery for Cereal, Legume & Tuber Processing and Laboratory facilities for Food Chemistry, Food Microbiology and Clinical Nutrition.


  • To conduct scientific research in food science and nutrition and add value to indigenous food crops through food processing, preservation and product development, in order to improve the quality of life for the people.
  • To provide technical expertise in the area of food science and technology through consultancy in food processing, safety and nutrition.
  • To offer food analysis as a means of quality control of the food raw materials and food products


  1. Commercialization of cassava through characterization of the different varieties, subjected to different treatment method and product development.
  2. Assessing the suitability of Zeer Pot Technology (Clay stoves that work like fridges) in the preservation of fresh vegetables. A collaboration with Programme Against Malnutrition (PAM)
  3. Effect and treatment in stunted and non-stunted children assessed by the use of Isotopic Technique in measuring their body composition.
  4. Analytical Services:
    • -Analysis of Zambeef products for; shelf-life and nutritional information.
    • -Analysis of Delite samples for quality and nutritive composition.
  5. Capacity Building:
    • -IAEA Expert Mission on Isotopic Technique within the country and Region.
    • -Training of university and college students in food chemistry and microbiological analysis
    • -Member of Technical Committees for ZABS in the development of food standards. NFNC

sections :

  1. Food Chemistry Laboratory

    The Laboratory is mostly used for determination of food chemical composition at bench level. Analysis carried out includes:

    1. Proximate Composition
    2. Vitamins
    3. Minerals
    4. Other parameters include: -Sugars -Free Fatty Acid -Peroxide value

  2. Food Microbiology Laboratory

    Most of the analyses carried out in this laboratory are used as microbial contamination indicators for quality and hygiene purposes and these include both pathogenic and non-pathogenic microbes. Our competence include the following analysis; • Total Viable Count (TVC) • Yeast and Mould Count • Coliforms • E.Coli • Clostidium perfringes • Salmonella • Staphylococcus Aureus • Bacillus Cereus

  3. Fruits and Vegetables Pilot Plant

    Equipped with steam boiler, steam jacketed pots, condensers, crushing machines, pulper, filter press, fruit washing machine, juice press and oil press. However, most of these equipment require rehabilitation.
  4. Experimental Bakery and Cassava Processing Unit

    This is a Pilot Plant for processing cereals, legumes, roots andtubers which is equipped with the following equipment: Ovens, stove, baking tins, mixers, fermenters, mills, fermentation tank, grater, dewatering machine and deep fryer. Composite flour, high quality cassava flour and starch produced from this section have been used for various products such as, bread, buns, biscuits, flakes, crackers and crisps.
  5. Nutrition Clinical Laboratory

    A new Laboratory established with help from IAEA especially in acquisition of equipment and training of the staff. TheLaboratory is able to measure body composition in two components i.e. Fat-free (lean) mass and fat mass by the use of isotopic technique which is a more accurate method (gold standard) to determine the nutrition status of people. In addition, the Laboratory uses other methods such as; Body Mass Index (BMI), Skinfold thickness, Body Circumference and Bioelectric. Impedance Analysis (BIA) in the assessment of nutrition status. The equipment used in these techniques are; Fourier Transform Infra-Red (FTIR), Body Weight Scale, Standometre, Callipers, Measuring Tapes and BIA.