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