Gerald Tumwine

Assistant Lecturer

Units

Contact Details

Email: tumwine.gerald@mmu.ac.ug
Other Email: tgerald111@gmail.com
Phone: +256787096218
Other Phone: +256700590401
Work Address: Faculty of Agriculture and Environmental Sciences Block D, Room 2, Lake Saaka Campus

Research Platforms

ORCID

Social Media

Gerald is a Food Scientist currently working as an Assistant Lecturer in the Department of Food Innovation and Nutrition, Mountains of the Moon University. In addition to teaching, he has research skills as evidenced by his work experience in various ongoing and completed research projects. Some of the ongoing projects include; (i) optimization of processing conditions for the production of tea beverages from green tea leaves (ii) integration of Nutrition Assessment, Counseling and Support (NACS), and locally processed supplementary food product (LoPSuF) in the management of acute nutrition among children 6-23 months in Ntungamo District (iii) Investigating potential of apple-based products in the management of Type II diabetes. The recently completed project is “Impact of Covid-19 lockdown and effectiveness of complementary feeding on the nutritional status of mothers and their malnourished breastfeeding children attending health facilities in Kla and Wakiso districts”. In addition to teaching and research, he has also been engaged by communities as a consultant by various NGOs and small-scale food processing companies to train their staff in product development, processing and preservation, and good manufacturing practices (GMPs) some of which have acquired Uganda National Bureau of Standards (UNBS) Certification.

PhD on track (Makerere University); MSc. Food Science & Technology (Makerere University); BSc. Food Science & Technology (Makerere University)

1. Tumwine G, Atukwase A, Tumuhimbise GA, Tucungwiirwe F and Linnemann A, Production of nutrient enhanced millet-based composite flour using skimmed milk powder and vegetables. Food Sci Nutr. 2019, 7:22-34. https://doi.org/10.1002/fsn3.777. 2. Tumwine, G., Atukwase, A., Tumuhimbise, A.G., Tucungwirwe, F. and Linnemann, A. Effect of skimmed milk powder and vegetables on the shelf stability of millet-based composite flour. J sci Food Agr. 2019, 99:2030-2036. https:// doi.org/10.1002/jsfa.9482. 3. Tumuhimbise A.G, Tumwine G. and Kyamuhangire W, Amaranth leaves and skimmed milk powders improve nutritional, functional, physico-chemical and sensory properties of orange fleshed sweet potato flour. Foods 2019, 8(1), 13; https://doi.org/10.3390/foods8010013. 4. Tumwine G. and Asiimwe A. Effect of barrel temperature and blending ratio on the sensory and physical properties of cassava-extruded snacks. Cogent Food & Agriculture. 2019, 5(1). https://doi.org/10.1080/23311932.2019.1633795 5. Nabakabya D, Fungo R,Tumwine G, Muyonga JH, Kaaya AN, Keding GB. and J Sarfo, Dietary diversity and micronutrient rich food consumption patterns among women of reproductive age in Kayunga and Jinja, Uganda. African Journal of Food, Agriculture, Nutrition & Development, 2023, 23(5). https://doi.org/10.18697/ajfand.120.22600 6. Tumuhimbise A.G, Tumwine G, Nabubuya A, Mutatina B, Atucungwiire R. and Basaza R. Addition of beans flour and Mukene (Rastrineobola argentea) powder improves the nutritional, sensory and functional properties of maize flour for porridge. Discover Food, 2025, 31(5). https://doi.org/10.1007/s44187-025-00293-x