Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda

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dc.contributor.authorKigozi, Julia
dc.contributor.authorBaidhe, Emmanuel
dc.contributor.authorMuzira Mukisa, Ivan
dc.contributor.authorMuyanja, Charles
dc.contributor.authorNamubiru, Leatitiah
dc.contributor.authorKatarikawe, Brenda
dc.date.accessioned2022-10-01T21:45:23Z
dc.date.available2022-10-01T21:45:23Z
dc.date.issued2021
dc.description.abstractUpon 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.en_US
dc.identifier.citationKigozi, J., Baidhe, E., Mukisa, IM, Muyanja, C., & Namubiru, L. Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda. https://doi.org/10.5296/ijld.v11i2.18807en_US
dc.identifier.urihttps://doi.org/10.5296/ijld.v11i2.18807
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/4854
dc.language.isoenen_US
dc.publisherInternational Journal of Learning and Developmenten_US
dc.subjectShort off-the-job trainingen_US
dc.subjectStudentsen_US
dc.subjectKnowledgeen_US
dc.subjectPracticeen_US
dc.subjectFood processing industryen_US
dc.subjectUgandaen_US
dc.titleInfluence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Ugandaen_US
dc.typeArticleen_US
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