Browsing by Author "Katarikawe, Brenda"

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    An Audit into the Nature of Operations of Agro-processing Micro, Small and Medium Enterprises (MSMEs) in Uganda
    (Journal of Food Industry, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, Brenda
    The agro-processing Micro, Small, and Medium-Sized Enterprises (MSMEs) form an integral part of the manufacturing sector in Uganda. To effectively facilitate product certification among MSMEs, there is a need to fully understand the nature of their operations so that appropriate interventions can be put in place. This study assessed the status quo of operations at selected MSMEs in Uganda. A semi-structured paper-based questionnaire was administered to the owners, managers, or supervisors of 40 selected agro-processing MSMEs enrolled under the project “Empowerment of the Agro-Processing Industry to meet the Quantity and Quality Standards for the Local and Export Market”, a programme enhancing the practical skills of students at Makerere University dubbed the “EAPI Project.” The seven-section questionnaire consisted of both quantitative and qualitative questions focusing on (i) product optimization, (ii) raw material verification and storage, (iii) good manufacturing practices, (iv) measuring and testing equipment, (v) product assessment, presentation, and storage, (vi) waste and pest management, and (vii) infrastructure and energy utilization. The results indicated that only 23.7% of agro-processing MSMEs clearly understood the standards. Packaging was the most optimized parameter (74.4%), followed by texture and sensory properties (59% and 51.1%, respectively). About 74% of the agro-processing MSMEs were compliant in declaring the raw materials on the product label. Maintenance of valid medical certificates, routine inspection of personnel, and provision of protective gear ranked low, with a score of 1 out of 10. Inadequate documentation was a cross-cutting issue for all operations, yet it was a driver for GMPs. There is a need to strengthen the understanding and practice of food processing standards from the Uganda National Bureau of Standards (UNBS), in the agro-processing MSMEs through continuous human and institutional-capacity development programs.
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    Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda
    (International Journal of Learning and Development, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, Brenda
    Upon employment, fresh graduates have been widely criticized for their underperformance due to their lack of relevant practical skills. Furthermore, students need training that allows them to blend knowledge with the practice in the workspace. This study assessed the influence of an ‘Empowerment of the Agro-processing Industry (EAPI)' skills training for the agro-processing industry, on the knowledge, attitude, and practice among students in the School of Food Technology Nutrition and Bio-Engineering (SFTNB), Makerere University. Students were trained in 8 modules including; food process and value-chain management, food product optimization, national and international standards of food products, application of good management practices (GMP) and hygienic food processing, quality control in food production processes, waste management, infrastructure development to meet quality & production capacity in food production facilities and food product marketing & preparation for export markets. A semi-structured questionnaire with a descriptive, scale and thematic analysis was used to evaluate the impact of the training. The reliability of the responses of the questionnaires was tested using Cronbach’s alpha and they showed high reliability; yielding values that ranged between 0.88 and 0.97. Results showed a statistically significant difference (p < 0.05) in knowledge, attitude and practice for product optimization, adequate processing facility, standardization, certification, and export marketing. Cronbach’s alpha values ranged between 0.88 and 0.97 for all stated variables indicating that the scales were sound and reliable. Therefore, the inclusion of similar study material into the current curriculum would help improve and enrich the curriculum thereby producing well-prepared students for the food processing industry in Uganda.
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    Influence of Fieldwork on the Preparedness of Food Technology and Bioengineering students for the Job Market: A Case study of EAPI Student Skills Enhancement Program
    (Business and Management Research, 2021) Kigozi, Julia; Baidhe, Emmanuel; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, Brenda
    This study aimed at evaluating the influence of fieldwork on the professional and personal skills among Food Technology and Bioengineering (FTB) students of Makerere University. The data was obtained from 40 respondents from three FTB programs (Food Science and Technology, Human Nutrition, and Agricultural Engineering). A semi-structured electronic questionnaire was used to collect the data. The questionnaire comprised of Part 1: Student biography, Part II: Participation in the EAPI student skills enhancement program, Part III: Professional skills, and Part IV: Personal growth. Part I and II consisted of closed-ended questions while Part III and Part IV were evaluated on a 5-point Likert scale (1- Strongly disagree and 5 – Strongly Agree). Descriptive analysis was used to evaluate the student demographic information and participation in the student enhancement program. The reliability of the Likert scale for professional development and personal growth was determined using the Cronbach’s alpha index. The study results indicated that 60% (n=40) of the respondents better understood their career goals through fieldwork, 83% (n=40) increased their skills and knowledge in performing particular tasks, 55% (n=40) changed their attitude and feelings about self and others, while 75% (n=40) had the opportunity to apply theoretical concepts to the actual work environment. Fieldwork stimulated the FTB students’ interest in the field of food processing, mindset change especially concerning job creation, conduct, and prospects. The study findings explain the need to adjust the mode of knowledge delivery and dispensation at the Higher Education Institutions to reduce the rate of unemployment and improve the employability of students.
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    Potential Benefits of the EAPI Agro-processing Skills Training Course on Micro, Small, and Medium Scale (MSMEs) Agro-processors in Uganda
    (Journal of Food Industry, 2020) Kigozi, Julia; Baidhe, Emmanuel; Oluk, Isaac; Muzira Mukisa, Ivan; Muyanja, Charles; Namubiru, Leatitiah; Katarikawe, Brenda
    Micro, Small, and Medium Scale Enterprises (MSMEs) in Uganda contribute significantly to socio-economic growth and development. Several training programs have been organized to upgrade the skills and competencies of personnel in these agro-processing enterprises but these often lack a wholistic approach. An Empowerment of the Agro-Processing Industry (EAPI) training was organised to include eight modules covering the key concepts necessary for an agro-processor. These included; food process and value-chain management, product optimization, national and international food standards, Good Management Practices (GMP) and hygienic food processing, quality control, waste management, infrastructure development for food production and food product marketing. This study assessed the potential benefits of the EAPI training on 40 agro-processors from 40 selected agro-processing facilities. Upon completion of a three-day skills development training, MSME practitioners were interviewed using a semi-structured questionnaire. Descriptive, scale, and thematic analysis were used in the study. The questionnaire used was reliable (Cronbach’s coefficient alpha for relevancy = 0.873). Agro-processors found all modules relevant with an average score ranging between 8.7 and 9.5 on a scale of 10. Increase in knowledge, and interaction between stakeholders were the most outstanding potential benefits of the training. Respondents anticipated improving their operations after the training. Provision of handouts, increasing the number of days for the training, and simplifying the language of delivery were some of the suggested improvements. The study suggests that trainings of this nature could improve operations at different agro-processing facilities.