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Muhammad Lubowa

Muhammad Lubowa

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Dr. Lubowa Muhammad is a distinguished academic and researcher within the Department of Food Innovation and Nutrition at Mountains of the Moon University (MMU). With over 15 years of dedicated experience in higher education, he brings profound expertise in Food Value Addition, Postharvest Technology, Food Product Development, Bioactives, Food Chemistry, Food Microbiology, and Food Analysis.

Dr. Muhammad’s academic foundation includes a PhD in Food Processing and Preservation from Universiti Sains Malaysia, a Master’s degree in Food Technology from Ghent University, and a Bachelor’s degree in Food Science and Technology from Makerere University, providing him with a comprehensive understanding of the field.

Joining MMU in 2023, Dr. Muhammad serves as a Lecturer and concurrently holds the crucial role of Coordinator of the Curriculum for the Department. His extensive teaching experience, honed since 2008 at the Islamic University in Uganda (IUIU), covers a diverse range of undergraduate and postgraduate courses, including postharvest technology, Food processing and preservation, Functional Foods, Food Security, Food Microbiology, Food Packaging, Product Development, Sensory Evaluation, Food Chemistry, and Instrumental Food Analysis.

A testament to his commitment to scholarly advancement, Dr. Muhammad is the co-founder of the Journal of Food Innovation, Nutrition, and Environmental Sciences (JFINES), an open-access platform available at https://jfines.org. Through JFINES, he actively contributes to the dissemination of cutting-edge research in Food Science, Nutrition, and Environmental Sustainability.

Dr. Muhammad’s research is driven by a deep passion for innovation in food science. His primary research interests include food value addition, agro-ecology (food processing, human nutrition), bioactive compounds, and human nutrition, employing both qualitative and quantitative methodologies to address complex challenges. His work is widely recognized through publications in reputable peer-reviewed journals and presentations at prestigious international scientific conferences. Furthermore, he has diligently supervised numerous graduate and undergraduate student research projects, playing a vital role in nurturing future food scientists. His combined expertise in food science and human nutrition positions him uniquely to develop impactful and sustainable solutions within the food industry.

Ph.D. in Food Processing & Preservation (Ph.D), Universiti Sains Malaysia – Malaysia.

Master of Science in Food Technology (MSc.), Ghent University and KULeuven – Belgium.

Bachelor of Science in Food Science and Technology (BSC.FST), Makerere University – Uganda.

  1. Mubajje, M. S., Lubowa, M., Yeoh, S., Acham, H., Tumuhimbise, G. A., & Matovu, M. (2024). Effect of Preparation and Drying Techniques on the Physicochemical, Functional and Nutritional Properties of products from Beetroot (Beta Vulgaris L.) varieties. Journal of Experimental Biology and Agricultural Sciences, 12(3), 399–407. https://doi.org/10.18006/2024.12(3).399.407
  2. Lubowa, M., Shin Yong, Y., & Muhamad Shaban, M. (2024). Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review. Journal of Food Innovation, Nutrition, and Environmental Sciences, 1(1), 30-46. https://doi.org/10.70851/qdw8d910
  3. Yeoh, SY., Tan, HL., Lubowa, M., Tan, TC., Maizura, M., Azhar, M.E. (2023). Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles. npj Science of Food7, 8 https://doi.org/10.1038/s41538-023-00183-5
  4. Lubowa, M., Yeoh, S.-Y., Varastegan, B. and Easa, A.M. (2021), Effect of pre-gelatinised high-amylose maize starch combined with Ca2+-induced setting of alginate on the physicochemical and sensory properties of rice flour noodles. Int. J. Food Sci. Technol., 56: 1021-1029. https://doi.org/10.1111/ijfs.14754
  5. Yeoh, S.Y., Lubowa, M., Tan, T.C., Maizura, M., Azhar, M.A. (2020). “The use of saltcoating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles.” Food Chemistry 333: 127425. https://doi.org/10.1016/j.foodchem.2020.127425.
  6. Boshra, V., Lubowa, M., Teixeira, J.A., Azhar, M.A. (2019). “Storage stability of spray dried Nigella sativa (Ranunculaceae family) instant beverage powder: effect of carrier agents on the physicochemical, phenolic compounds, and antioxidant properties.” Current Research in Nutrition and Food Science 7(3): 648-661.
  7. Lubowa, M., Yeoh, S.Y., Azhar M.A. (2018). “Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.” Food Science and Technology International 24(6): 476-486.
  8. \Boshra, V., Lubowa, M., Wann, T.A., Tajul, A.Y., Azhar, M.A. (2018). “Production of instant Nigella sativa l. Beverage powder by drum drying using arabic gum as adjunct.” Italian Journal of Food Science 30(3).
  9. Asuk, A., Kisambira, A., Lubowa, M., Ssenabulya, D. (2016). “Evaluation of the Effect of Gurusa, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats.” Food and Nutrition Sciences 7(4): 284-293.
  10. Kudamba, A., Kasolo, J.N., Lubowa, M.et al. (2023).  Medicinal plants used in the management of cancers by residents in the Elgon Sub-Region, Uganda. BMC Complement Med Ther 23, 450 https://doi.org/10.1186/s12906-023-04273-5
  11. Mukosha, I., Lubowa, M., & Nakizito, J. (2024). Social and Ecological Contributions of the Taungya Agroforestry System in the Restoration of Mount Elgon National Park, Uganda. East African Journal of Forestry and Agroforestry, 7(1), 343=356. https://doi.org/10.37284/eajfa.7.1.2307
  12. Mukosha, I., Lubowa, M., & Nakizito, J. (2024). Evaluating the Sustainability of Incentive-based Conservation: A Case Study of the Taungya System in the Mount Elgon Conservation Area, Uganda. Asian Journal of Environment & Ecology, 23(10), 27–37. https://doi.org/10.9734/ajee/2024/v23i10606
  13. Lubowa, M., & Qali, I. A. (2024). Effect of Covid-19 pandemic on Food security and Maternal Nutrition Status of Selected peri-urban and urban communities in Mbale, Uganda. Journal of Food Innovation, Nutrition, and Environmental Sciences, 1(1). https://doi.org/10.70851/v83hw171
  14. Kaiser, M., Jamshed, K., Kamilah, H., Anees, J.A., Lubowa, M., Fazilah, A. (2018). “An Empirical Study of Food Safety, Food Handling, and Food Poisoning Awareness Among Foreign Students in Penang, Malaysia.” International Journal on Advanced Science, Engineering, and Information Technology 8(1).
  15. Asuk, A., Kisambira, A., Lubowa, M., Ssenabulya, D. (2016). “Evaluation of the Effect of Gurusa, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats.” Food and Nutrition Sciences 7(4): 284-293.
  16. Kaiser, M., Lubowa, M., Fazilah, A., Kamilah, H., Syazana, S. (2016). “Review of Fish Gelatin Extraction, Properties, and Packaging Applications.” Journal of Food Science and Quality Management 56.
  17. Lubowa, M., Kisambira, A., Nakakande, A. (2014). “Development and proximate properties of acceptable Taro-soybean flour.” International Journal for Research in Applied Science and Engineering Technology 2(6): 310-317.10.
  18. Lubowa, M., Yerbie, A., Kisambira, A. (2014). “Development of Orange Fleshed Sweet Potato (OFSP) Based Juice Drink to Help Reduce On Vitamin A Deficiency.” International Journal of Science and Research (IJSR) 3(7): 283-289.
  19. Xin Li, A., Lubowa, M., & Mat Easa, A. (2024). Effect of konjac and gellan gum coatings on broth flavor adsorption, textural and sensory properties of rice noodles. Journal of Food Innovation, Nutrition, and Environmental Sciences, 1(1), 1-11. https://doi.org/10.70851/fqng7c33
  20. Kudamba, A., Okurut, A.S., Lubowa, M., Ssenku, J.E., Walusansa, A., Nanyingi, H., Mubajje, M.S., Abiti, T., and Kafeero, H.M. (2022). Assessment of Knowledge, Perception, Attitude, Risk Factors Prevention, and Treatment Options of Cancer among Natives in Elgon Sub-Region, Uganda. Fortune Journal of Health Sciences 5: 472-487.
  21. Kudamba, A., Lubowa, M., Kafeero, H.M., Okurut, A.S., Nsubuga, H., Abiti, T., Walusansa, A., Kayendeke, J., Nanyingi, H., Mubajje, M.S., and Ssenku, E.J. (2022) Phytochemical Profiles of Albizia coriaria, Azadirachta indica, and Tylosema fassoglensis Used in the Management of Cancers in Elgon Sub-Region. Fortune Journal of Health Sciences 5 (2022): 461-471.
  22. Varastegani, B., Lubowa, M., Teixeira, J. A., & Easa, A. M. (2021). Effect of Supercritical CO2 Extraction of Nigella sativa Seeds in the Formulation of Beef Patties to Enhance the Lipid Stability and Sensory Characteristics. Current Research in Agricultural and Food Science Vol. 5, 8–26. https://doi.org/10.9734/bpi/crafs/v5/7592D. ISBN 978-93-90888-67-2.
  23. Walusansa, A., Iramiot, J. S., Mpagi, J. L., Kudamba, A., Okurut, S. A., Namuli, A., Wasige, G., Nabuuma, H., Kafeero, H. M., Lubowa, M., & Ssenku, J. E. (2021). COVID-19 in the Eyes of Community Leaders in Selected Rural Districts in Eastern Uganda. Journal of Advances in Medical and Pharmaceutical Sciences, 23(4), 20–37. https://doi.org/10.9734/jamps/2021/v23i430230

Principle Investigator:

• Rwenzori GreenPack Initiative (MMU-RIF 2024) – Development of Eco-Friendly
Packaging Materials from Agricultural Waste
• ISDB-IUIU Research Grant (2023) – Enhancing Utilization of Collard Greens
(Sukuma Wiki): Value Addition and Food Integration

Dr. Lubowa Muhammad has supervised over 15 graduate and postgraduate students to successful completion, and is currently supervising over 4 postgraduate students who are still doing their research.