The Congress is hosted by the Food Science and Technology Platform of Kenya (FoSTeP-K) and African Journal of Food, Agriculture, Nutrition and Technology (AJFAND) in partnership with International Union of Food Science and Technology (IUFoST). The event which will be held on 2nd – 4th october, 2019 in Nairobi Kenya will be graced by international communities who are keen to form strong linkages with African countries even as the continent races towards improved food security and food safety systems. Food Science and Technology Platform of Kenya (FoSTeP-K) is an adhering body to IUFoST which is the global scientific organization for food science and technology, representing over 300,000 members from more than 70 countries. Food Science and Technology Platform of Kenya (FoSTeP-K) is a registered association that brings together professionals in food science and technology, nutrition and related disciplines whose main objective is to provide a platform for interaction that facilitates the attainment of Food and Nutrition Security and Safety through intellectual networking, capacity building and policy advocacy as well as provision of mentorship for young professionals.
The congress whose theme is ‘Quality Testing and Industrial Innovation for Regional Food Security and Safety’ will bring together local and regional food processing and agribusiness firms, food and nutritional scientists, non-governmental organizations and other stakeholders to discuss the innovations and food safety challenges in the East Africa region and in the African context.
The Congress will provide a platform for industrial innovators as well as other players in the food value chains to share status of innovation and to develop actionable plans that are geared towards moving industrial development and value addition agenda forward and support a key ‘Big Four Agenda’ of manufacturing. The event will also feature pre-congress workshops on food safety, Method Alignment in Food analysis and scholarly publication, and food innovation competition involving innovations in food value chains