Our Mandate
To conduct research that ensures food safety, develops nutritious products, and promotes sustainable food processing technologies for Zambia's food security and industrial growth.
Our Mission
To innovate and deliver science-based solutions for food quality, safety, and nutrition through cutting-edge research, capacity building, and partnerships with industry and academia.
Our Vision
To be a center of excellence in food science research in Africa, driving innovation and contributing to a food-secure nation with safe, nutritious, and value-added food products.
Who we are
The Food Science Research Centre (FSRC) is among the key research unit of the National Institute for Scientific and Industrial Research (NISIR) dedicated to improving food security, nutrition, food safety, and agro-processing value addition in Zambia. The Centre develops innovative, affordable and scalable food technologies that support smallholder farmers, SMEs, and national nutrition programmes..
Centres Mandate
To conduct scientific research in food science, nutrition, and value addition to indigenous food crops through food processing, preservation, and product development, aimed at improving the quality of life of the people.
Department in Action
Food Safety Laboratory Tour
See our state-of-the-art analytical facilities
Food Processing Innovations
Research on traditional food fermentation
Research Activities
Food Quality Analysis
Testing nutritional content of local grains
Microbial Research
Identifying foodborne pathogens
Product Development
Fortified food prototypes
Team Collaboration
Food science researchers at work
Past Projects
Cassava Fortification (2022-2025)
Developed vitamin-enriched cassava flour, reaching 50,000 households.
Mycotoxin Control (2020-2024)
Biological control methods for aflatoxins in maize and groundnuts.
Traditional Fermentation (2019-2023)
Standardized processes for munkoyo and other traditional beverages.
Current Research Projects
Drought-resistant maize flour fortification
Lead: Dr. Mwansa · Started Jan 2026 · Expected completion: Dec 2027
Developing micronutrient-fortified flour from drought-tolerant maize varieties to improve nutrition in arid regions.
Fermented food safety protocols
Lead: Dr. Banda · Started Mar 2026 · Expected completion: Aug 2027
Establishing safety standards and rapid testing methods for traditionally fermented foods.
Plant-based protein extraction
Lead: Dr. Phiri · Started Feb 2026 · Expected completion: Mar 2028
Developing cost-effective methods to extract protein from local legumes for food fortification.
Recent Publications
Mwansa P., Banda K., et al. (2026). "Novel fortification techniques for maize flour using indigenous crops." Journal of Food Science and Technology, 45(2), 112-125.
Phiri T., Zulu C. (2026). "Rapid detection of aflatoxins in groundnuts using smartphone-based imaging." Food Control, 118, 107-118.
Banda K., Mwansa P. (2025). "Safety assessment of traditionally fermented dairy products in Zambia." International Journal of Food Microbiology, 350, 109-123.