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Food Science Research Laboratory
Advancing food security & nutrition through science

Food Science Research Centre

Conducting research in post‑harvest food technologies, value addition to indigenous crops, and analytical services for industry & public health.

Our Mission

The Food Science Research Centre at NISIR Headquarters (Kenneth Kaunda International Airport Road, Lusaka) was established to conduct scientific research and provide technical support in Post‑Harvest Food Technologies and Nutrition programmes.

  • Conduct research in food science, nutrition & value addition to indigenous crops.
  • Improve quality of life through food processing, preservation & product development.
  • Provide technical expertise via consultancy in food processing, safety & nutrition.
  • Offer food analysis for quality control — raw foods, products, ready‑to‑eat meals, water & swabs.

Key Impact Areas

Nutrition Clinical Lab Food Chemistry Food Microbiology Pilot Processing Plants IAEA Collaborations

We employ stable isotope techniques—the internationally recognized gold standard for body composition assessment—to accurately determine fat mass, fat-free mass, and nutritional status. This provides reliable data for nutrition research, health assessments, programme monitoring, and evidence-based decision-making.

Our area of expertise

Nutrition Clinical Laboratory

Established with IAEA support. Uses FTIR to measure breast milk intake and body composition via isotopic technique — the golden standard for nutrition status assessment.

Instruments: Weight Scale, Stadiameter, Calipers, Bioelectric Impedance Analysis (BIA) and FTIR.

Food Chemistry Laboratory

Bench‑level determination of food composition:

  • Proximate: Moisture, Carbohydrate, Fat, Ash, Fibre, Energy, Protein
  • Minerals: Iron, Calcium, Phosphorus, Zinc, Arsenic, Copper
  • Vitamins (C), Sugars, Free Fatty Acid, Peroxide value

Food Microbiology Laboratory

Microbiological safety & quality control:

  • Total Viable Count (TVC)
  • Yeast & Mould · Coliforms · E. coli
  • Salmonella · Staphylococcus · Bacillus cereus

Pilot Processing Plants

Fruit and Vegetables Pilot Plant

Equipped with steam boiler, steam jacketed pots, condensers, crushing machines, pulper, filter press, fruit washing machine, juice press and oil press.

Supports R&D in fruit & vegetable processing.

Cereals, Legumes, Roots and Tubers Pilot Plant

Equipment: Ovens, stoves, baking tins, mixers, mills, fermentation tank, grater, deep fryer.

Products: Composite flours (cassava, bambara, cowpeas, fermented maize, millet, sorghum) for bread, biscuits, crackers, and instant porridges.

Research & Development Projects

Low‑cost Avocado Purée/Paste
Processing method for nutritious & safe avocado purée.
Nutraceutical Food Products
Improving child nutrition & cholera management.
Dehydrated Tomato Powder
Low‑cost production methodology.
Breast Milk Intake
Isotopic measurement of human milk intake.
Nutritious Blends
Cowpeas & Bambara protein‑rich complementary foods.
Maize Meal Fortification
Vitamin A, Iron & Zinc at hammer mill level.
HIV & ARVs Metabolic Composition
Assessing food supplements impact.
Cassava Commercialization
Variety characterisation & product development.

Analytical Services

  • Proximate composition (moisture, protein, fat, fibre, ash, carbs, energy)
  • Mineral profiling (Fe, Ca, P, Zn, As, Cu)
  • Vitamin C, sugars, free fatty acids, peroxide value
  • Microbiological safety: TVC, coliforms, E. coli, Salmonella, Staphylococcus, yeast & mould
  • Water & swab analysis for food premises

Consultancy & Technical Support

The Food Science Research Centre offers technical assistance and provides cutting-edge research, product development, food safety and quality assurance services, nutrition assessment, and analytical laboratory solutions that transform agricultural resources into safe, nutritious, and market-ready products.

📍 Location: NISIR Headquarters, Kenneth Kaunda International Airport Road, Lusaka, Zambia

Strategic Alignment: 8NDP & Sustainable Development Goals

SDG 2 · Zero Hunger
SDG 3 · Good Health & Well‑being
SDG 9 · Industry & Innovation
SDG 12 · Responsible Consumption
Supporting Zambia’s Vision 2030 — food and nutrition security through science & technology
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