Joyce K. Kikafunda is a professor of food and nutrition at Makerere University in Kampala, Uganda. She received her MS degree in food science and technology from the University of Saskatchewan, Saskatoon, Canada, and her PhD degree in food science and nutrition from the University of Reading in the United Kingdom. She is well known for spearheading the establishment of the first ever Department of Food Science and Technology in Uganda in 1989, which she headed for 12 years. This department has been instrumental in capacity building for food security, value addition, and human nutrition in Uganda and the region.
Prof. Kikafunda has been a team leader in several national programs and projects sponsored by the FAO, World Bank, and USAID. She is a member of the Nutrition Society of UK, the Food Science and Nutrition Network for Africa, the Uganda Action for Nutrition (UGAN), and Information Technology for Advancement of Nutrition in Africa. Her areas of research include child nutrition, food fortification, and food consumption patterns. She has attended and presented papers on food and nutrition in various international conferences and has published several articles in international refereed and local journals on the same topic. She has supervised more than 20 MS and a number of PhD students in the fields of food science and human nutrition.
In her home country, Prof. Kikafunda has served in the Uganda National Council of Science and Technology and became the chair of its Agricultural Sciences Committee. She has also served in the National Agricultural Research Organization. At present, she sits as a member of the board of the Uganda Technical College (Bushenyi), the Uganda National Food and Nutrition Council, and the Uganda National Bureau of Standards. Currently, she is the president of UGAN and plays an active role in the CGIAR Gender and Diversity Program on African Women in Agricultural Research and Development.