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Docus Alowo

Docus Alowo

Assistant Lecturer

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Docus is a dedicated and dynamic nutritionist with extensive experience (10 years) in teaching food and nutritional sciences, conducting action-oriented nutrition research, and developing tailored dietary solutions for various nutrition conditions. Docus is highly skilled at translating complex nutritional science into practical, evidence-based dietary strategies that promote health and wellness. She is adept at fostering engaging learning environments and guiding students to excel in the field of nutrition. Docus is passionate about leveraging research to drive innovative approaches to promote gut health, combining expertise in nutritional science with a deep understanding of the interplay between diet, genetics, and gastrointestinal function. she has good collaborative and communication skills, and is commitment to empowering individuals and communities with sustainable nutritional solutions.

Master of Science in Food security & community nutrition (Gulu University, Uganda)

BSc. Human Nutrition (Makerere University, Uganda)

  1. D Alowo, S Olum, IM Mukisa, D Ongeng (2025). Effect of Thermal and Non-Thermal Processing on Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) content in Millet, Sorghum, Soybean and Sesame Varieties.  Frontiers in Nutrition 12, 1520510 https://doi.org/10.3389/fnut.2025.1520510 
  2. Wacal, C., Musinguzi, S. P., Ewaju, E., Atibo, C., Alowo, D., Alipa, J., & Basalirwa, D. (2024). Unravelling the potential benefits of sesame (Sesamum indicum L.) in cropping systems, nutritional, health, and industrial uses of its seeds-a review. Cogent Food and Agriculture, 10(1). https://doi.org/10.1080/23311932.2024.2360766
  3. Nafula, M., Ongeng, D., Alowo, D., Nabatanzi, L., & Zziwa, S. (2022). Effect of Cereal Based Traditional Malting Technology on Nutritional Quality of Iron-rich bean Flour. African Crop Science Journal, 30(1), 85–107. https://doi.org/https://dx.doi.org/10.4314/acsj.v30i1.8S
  4. Alowo, D., Muggaga, C., & Ongeng, D. (2018). The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in-vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae. Journal of Food Science & Nutrition, 6, 2491–2498. https://doi.org/10.1002/fsn3.856

Co- investigator: Local Innovations for Nutrition Solutions (LINS) project funded by innovation Norway in partnership with Response innovation Lab. Implementing a project on (Application of millet-sesame-soy-OFSP composite to address chronic and micronutrient malnutrition in the first 1000 days of life (AppMal Project)), 2022.

Co-supervised 5 Master of science in Food Security and Community nutrition students to completions (2019 to 2022)

Supervised 10 undergraduate students of Bachelor of Science in Food and Agribusiness and Bachelor of Science in Agriculture.