Category Archives: Faculty of Agricultural Sciences

UCU appoints new deans, heads of departments

May 24, 2021Bishop Tucker School of Divinity and Theology, Faculty of Agricultural Sciences, Faculty of Engineering, Design & Technology, Faculty of Public Health, Nursing and Midwifery, SRPGS, UCU School of Business, UCU School of Dentistry, UCU School of Education, UCU School of Journalism, Media and Communication, UCU School of Law, UCU School of Medicine, UCU School of Social SciencesPatty Huston-Holm

Some new UCU Deans and Heads of Departments present for announcement at a May 2021 function at the Hamu Mukasa University Library. Photo/ Israel Kisakye

By Jimmy Siyasa
The Uganda Christian University has announced a change of the guard within its faculties and departments.

The announcement was made by the university’s Deputy Vice Chancellor for Academic Affairs, the Rev. Dr. John Kitayimbwa, during the farewell for some of the outgoing leaders and the unveiling of the new guard. The ceremony took place on May 10 in the Learning Commons Room, located at the Hamu Mukasa University Library.

The Rev. Dr. John Kitayimbwa unveils a list of some new deans and heads of departments. Photo/ Israel Kisakye

“Covid-19 has shifted the demands,” UCU Vice Chancellor Associate Professor Aaron Mushengyezi said as he urged the new leaders to be creative in their work. “And so, as we come in to lead, please take note, you are not going to lead with the ordinary tools your predecessors have led with. You will require new tools because wholly duplicating what your predecessors did, may not work.”

Due to the “new normal” presented by the Covid-19 pandemic, Mushengyezi said all programs will have a digital equivalent.

“Covid-19 has changed the academic landscape,” he said. “And so, one of the main tasks for you is to pioneer and continue to consolidate e-learning.”

The university’s council chairperson, the Rt. Rev. Can. Prof. Alfred Olwa, congratulated the new leaders and thanked the outgoing for their dedication and hard work.

The newly appointed Head of the Department of Literature and Languages, Dr. James Tabu Busimba, was delighted by his new role at UCU. Busimba recently retired from a public university, Makerere, after clocking 60 years.

“I think serving in an institution that has one of its core values as Christ-centeredness is such a golden opportunity,” Busimba said. “I am grateful to God.”

According to the Rev. Dr. John Kitayimbwa, the Deputy Vice Chancellor for Academic Affairs, who unveiled the new team, the UCU Statute for Appointment of deans and heads of departments mandates that the appointments are ratified by the University Senate and then submitted to the institution’s human resource board for consideration.

Comments from some of the leaders
“To me, serving in Uganda Christian University is building the kingdom of God,” Professor Martin Lwanga, former Dean, School of Business, said. “It is a privilege, and some of us are still available to serve at this great institution.”

Eriah Nsubuga, the Head of the Fine Arts Department, said: “It is unusual times. But an opportunity for us to reengineer how we do things. And one thing I like about UCU is that they care for their staff.”

“This year, we are changing direction as a university,” said Prof. Kukunda Elizabeth Bacwayo, the dean of the School of Research and Post Graduate Studies. “We shall provide a bigger amount of funding to professors, to lead various teams of researchers.”

The changes that were announced in May 2021

Faculty/ Department	New Head of Department	Predecessor
School of Research and Post-Graduate Studies	Dr. Emilly Comfort Maractho (Now the Director- UCU Africa Policy Center) Also Head of the Department of Journalism and Media Studies, until contract expires on 31 May 2021	Reverend Professor Lawrence Adams
Faculty of Social Sciences	Mr. Kasule Kibirige Solomon
Department of Social Work and Social Administration. (Expired contract )	Mr. Kasule Kibirige Solomon	Contract renewed
Faculty of Education and Arts
Department of Languages and Literature	Dr. James Taabu Busimba	Mr. Peter Mugume
Honors College	Ms. Pamela Tumwebaze	Reverend Abel Kibedi
Department of Art and Design	Dr. Eriah Nsubuga	Dr. Joel Masagazi
Department of Education	Dr. Mary Kagoire	Dr. Joel Masagazi
School of Business
Department of Management and Entrepreneurship	Mr. Martin Kabanda	Mrs. Elsie Mirembe Nsiyona
Faculty of Health Sciences
Department of Public Health	Dr. Edward Mukooza	Dr. Ekiria Kikule

ASSOCIATE DEAN APPOINTMENTS

Faculty	New Dean	Predecessor
Faculty of Social Sciences	Rev. Dr. Andrew David Omona	Prof. Mary Ssonko Nabachwa
School of Business	Mr. Vincent Kisenyi	Assoc. Professor Martin Lwanga
School of Medicine	Dr. Gerald Tumusiime	Has been acting Dean, but now is the substantive Dean
Faculty of Engineering, Technology & Design	Assoc. Prof. Eng. Eleanor Wozei
School of Law	Dr. Peter David Mutesasira	Dr. Roselyn Karugonjo Segawa
Faculty of Education and Arts	Rev. Can. Dr. Olivia Nassaka Banja	Effective date: September 1, 2021

CONTRACT RENEWALS

Faculty	Dean/ Department Head	Renewal Date
Faculty of Journalism, Media and Communication	Professor Monica Chibita	To be communicated
Department of Communication	Dr. Angela Napakol	Effective date: June 1, 2021
Bishop Tucker School of Theology	Rev. Can. Prof. Christopher Byaruhanga	Renewed in December 2020
Faculty of Health Science	Dr. Miriam Gesa Mutabazi	Renewed but not communicated

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To support Uganda Christian University programs, students, activities and services, go to www.ugandapartners.org and click on the “donate” button, or contact UCU Partners Executive Director, Mark Bartels, at m.t.bartels@ugandapartners.org.

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Agriculture students combat ‘silent hunger’ in rural Kumi

August 21, 2019Faculty of Agricultural Sciences, StudentsAgriculture, Hunger, Kumi, StudentsCombatSilentHunger, UCU, UgandaPatty Huston-Holm

Nelson Mandela attends to a farmer’s pig in Olupet village, Kumi District

By Douglas Olum

Kumi is a district in Eastern Uganda. On average, it takes six hours by road to get there from the capital, Kampala. Like most parts of the country, Kumi is agro-based, but farming is largely done for survival only. Often farmers suffer from famine as pests and diseases destroy their crops. Sometimes, long droughts burn down the crops. The ultimate tragedy is starvation and death, including among children.

Odeke is a farmer in Olupet Village in Kumi Sub-County. While he was considered a commercial farmer in the village, Odeke said for a long time he was losing his crops to pests and diseases because he lacked the knowledge to control them.

Students from Uganda Christian University’s (UCU) department of Agricultural and Biological Sciences have been in Kumi District since May 2019 on an internship program targeted at contributing to innovations for sustainable rural development in Uganda. A team of six students was dispatched to three sub-counties, with a pair taking each sub-county under the program.

(L-R) Newton Kucel, Nelson Mandela and a farmer assess the crop quality as they harvest vegetables from a garden

Olupet Village received Newton Kucel and Nelson Mandela, both of whom are third-year Bachelor of Agricultural Science and Entrepreneurship students. The pair that has spent at least three months in the community carried out needs assessment, held farm clinics where they helped and trained farmers to identify different pests and diseases, taught preventive and control measures, and also established demonstration farms from which they taught the farmers commercial vegetables production, piggery, poultry farming and record keeping.

Mandela said that at the time they went to the village, they discovered that the farmers were suffering despite investing so much effort in their farms. He said crops were dying in the gardens out of treatable causes and even the little that the farmers could harvest would not help much because the farmers lacked ideas on how to market their products. And because of that, they designed measures to address those specific challenges.

Odeke said the students’ measures have helped them to manage and control various pests and diseases, improve their crop yields by making and using organic manure, cut their costs of production and also see new opportunities in poultry and piggery. He said they also learned to study the eating patterns of various pests, when to spray their crops and what quantity of pesticides to use. These were areas in which the farmers had no prior knowledge.

“To be sincere, these students have helped not only our group but the entire community,” Odeke said. “People have been calling me and flocking to my home from as far as five kilometers (3 miles away) to attend the farm clinics.”

The local farmers credit UCU for helping them.

“I am really so thankful to the students, their lecturers and the university for thinking about us,” Odeke said. “I feel indebted that you people are offering us a very important service for free yet we should have paid you. I am going to use the knowledge you have given us to teach my children and other farmers.”

At the time of this visit, the farmers were already harvesting sorghum and cow peas. The students were helping them to manage the post-harvest processes to control possible waste. They also were connecting with markets outside the region to establish competent prices for various products in order to save the farmers from exploitation by middle men.

Odeke said they were able to get a good yield of the two crops due to the encouragement of the students. They are integrating sorghum with cow peas to control pod-suckers, a kind of pest that had bothered them and caused them so much loss in terms of yield for a very long time.

Ms. Ruth Buteme, a lecturer at the department who also doubled as the coordinator and students’ supervisor under the program, said the testimonies were quite encouraging and showed the need to carry more of such extension services to more villages and also other parts of the country.

“I am happy that the students were able to solve some problems here,” she said. “The world needs problem solvers. We are hoping that we can continue bringing more students here and also take them elsewhere in order to help our country develop. Uganda has to develop. And there is no way we are going to realize the desired development without involving the common man in the villages.”

In line with UCU’s vision to become a Centre of Excellence in the heart of Africa, Buteme said the department targets to become a Centre of Excellence in vegetable research to help combat silent hunger in Uganda.

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To support UCU students, programs and facilities, go to www.ugandapartners.org and click on the “donate” button or contact UCU Partners Executive Director, Mark Bartels, at mtbartels@gmail.com.

University waste management project boosts agriculture, health among local community

June 5, 2019Faculty of Agricultural Sciencesboosting agriculture, Engineering and Environment, Mukono, Uganda Christian University, Waste ManagementPatty Huston-Holm

Inspecting the double-decker plastic composter after installation (UCU Partners photo)

By Douglas Olum

“A deteriorating urban environment is the enemy of sustainable development. Protecting the environment is not an alternative to economic growth—it is a precondition of efficient, economic development.”

Incinerator before installation (UCU Partners photo)

In respect to this United Nations sustainable development goal, the Uganda Christian University (UCU) Faculty of Science and Technology’s Department of Engineering and Environment has a project focused on waste management. With the assistance of a $3,000 grant from UCU Partners through the university’s Institute for Faith, Learning and Service, the department built a prototype of two composters and an incinerator to help conserve the environment while also boosting agriculture and health in a low-income community in Mukono.

“People knew that they had the wastes, and they were concerned about its possible implications, but they did not know how to manage it,” Kenneth Econi Yikii, a teaching assistant and demonstrator at the department, said during an interview, “But from the time we set up that pilot project, there has been very positive response from the community that people want more of it.”

Rodgers Tayebwa, a lecturer at the department, said the project was conceived after an assessment that revealed the need among the community around the university.

“We realized that a lot of solid wastes were being produced but, while the community could use the wastes for boosting their agricultural output, they were being disposed as unwanted materials,” Tayebwa said.

Under the project, 10 students were selected based on a concept writing competition organized by the department. Their concepts were then merged with ideas from their lecturers to generate the designs for two plastic and metallic composters (double-decker composters), and an incinerator. The design came after a series of processes, including mapping the area, a baseline survey, waste characterization and selection of the pilot households.

At least 40 households were selected for the waste characterization process to determine the kinds of wastes most produced in the area. Bio-degradable wastes (dead organisms, kitchen waste, etc.) were found to be the most, followed by plastics.

At least two composters and an incinerator were installed in Basiima Kikooza village, in the outskirts of Mukono town. This village was chosen after being identified by local authorities as the most vulnerable to the outbreak of hygiene-related diseases such as cholera because of their poor waste management. About 30 households are now benefitting from the project that has not only improved their health, but also their agricultural yield.

The beneficiaries dispose of their bio-degradable wastes (unwanted material that can rot), and continuously turn them from time to time to ensure oxygen circulation, until they are ready for transfer to the second decker that transforms them into organic manure. From there, they are collected and spread directly into the farmers’ gardens.

According to Yiiki, the bananas and bean crops in the farmers’ gardens look greener. There are no flies gathering around in large numbers to feast on household wastes like food. Plastics and polythene bags, which do not easily decompose, are sorted and either incinerated or sold out to companies that recycle them. This has increased the household income of the members who sort out and sell recyclable items while reducing the potential breeding space for mosquitoes, which transmit malaria.

When the monitoring team last visited the project site in February, the farmers had already collected manure at least twice from each of the composters since their installation in January.

Tayebwa said the involvement of students has been key for their learning, and was also highly appreciated by the community. He said as they continue to monitor the pilot project, they hope that more funds will be availed for the same project in the future so that they are able to reach out and give back to more members of the community surrounding the university.

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For more of these stories and experiences by and about Uganda Christian University (UCU) programs, students and graduates, visit https://www.ugandapartners.org. If you would like to support UCU, contact Mark Bartels, Executive Director, UCU Partners, at m.t.bartels@ugandapartners.org or go to https://www.ugandapartners.org/donate/

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Sub-Saharan Africa vegetable makeover part of what makes UCU best at exhibition

April 1, 2019Faculty of Agricultural SciencesAfrica, farming, malnutrition, nakati, Uganda, Uganda Christian University, Uganda Partners, vegetablesPatty Huston-Holm

Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, with nakati from the Mukono campus planting area (Photo by UCU Student Samuel Tatambuka)

NOTE: Uganda Christian University (UCU) captured first place among 48 higher education institutions in the 11^thAnnual Exhibition of the National Council for Higher Education (NCHE) in Uganda in March. Among displays representing UCU and contributing to this honor was the nakati experiment described in this article.

By Patty Huston-Holm

What’s liquid, full of vitamins, green and with a name common to most East Africans?

Nakati juice.

Ummm. Yes, but perhaps it needs another title. While some Ugandans have fond childhood memories of chewing onnakati as their parents wove a tale of how it would increase their intelligence, most turn up their noses at the green, leafy vegetable’s bitter taste and the remembrance of times when the family could afford little else.

Nakati, which also is known as African eggplant, needs to rise above its bad reputation, according to two Uganda Christian University (UCU) Food Science and Technology students and their teaching assistant. They aim to do just that by using it as the main ingredient in beverage and food recipes that reinforce nutritional value and good taste.

Jovan Kyambadde, teaching assistant, UCU Department of Agricultural and Biological Science, and students Athieno Sheilla and Alexis Ossiya, explain that the nutrition part is that nakati is full of iron and vitamins. Adding sweet-tasting ingredients masks the unpleasant flavor. After dodging raindrops to pluck nakati leaves from their Mukono campus garden and purchasing fruit outside the campus gate on the afternoon of March 6, they chopped, cut and blended the juice, sharing a not-so-secret recipe.

Four medium size mangos and one-fourth of a pineapple for flavor, one lemon for increased vitamin C and preservative, one freshly picked bunch of nakati (main ingredient) and honey for sweetener.

Nakati juice ingredients(Photo by UCU Student Samuel Tatambuka)

Nakati is the main ingredient because it has certain special health benefits such as cancer-fighting compounds, and anti-aging properties, and aids proper bone and brain development. Mangoes and pineapples likewise are rich in vitamins and antioxidants that help to prevent cancer, improve skin complexion and greatly boost immunity.

The taste-testers on this day were five nearby students, who gave mixed reactions about thickness, sweetness and whether they would prefer this no-added-sugar, vegetable and fruit juice over the more common, sugar-added, fruit-only beverages.

“We plan to do more testing with students in the large cafeteria,” Sheilla said. “We think we could make money and help others do it.”

While one end result is making money for the inventors and healthier lifestyles for their customers, this project also is about helping Uganda’s local farmers with their profits, Jovan explained, adding, “Everywhere you look in Uganda, there’s nakati.”

The students prepared the drink using an electric blender. But for locals without electricity and a mechanical mixer, the juice still can be made with added shredding, pounding and hand pressure, using a sieve to filter out the juice.

Under the title “Better Vegetables, Better Lives,” the UCU Department of Agricultural and Biological Science works with a dozen other partners to improve production and use of African indigenous vegetables for greater nutrition and income. The plan is to not only share nakati products on the university campus, but also to teach local farmers how to do the same.

According to UCU Professor Elizabeth Balyejusa Kizito, changing dietary and lifestyle preference is one main reason that vegetables like nakati and another green leafy vegetable called doodo are being cast aside for less indigenous and less healthy fried chips and samosas. Sub-Saharan children have the highest rates of anemia and malnutrition in the world. UCU is on an action research mission to change that.

Each Wednesday morning, the students and staff of the Department of Agriculture and Biological Sciences at UCU board a bus, and after a 45-minute drive, are dropped off to work with local farmers.

“The farmers have come to regard themselves as university teachers, which they are in that they put our students’ learning in real context,” Jovan said. “At the same time, our students are teaching the farmers what they know about crop rotation, germination, higher yield and marketing.”

Nakati, for example, is going to waste when it could be used for juice, biscuits and other products. In addition to experimentation with nakati beverages, the students are exploring use of the vegetable with g-nuts and other ingredients for snacks.

“When I was a little girl, I was told that eating nakati would make me more intelligent,” Sheilla said. “I know now that’s not true, but using nakati in recipes is pretty smart.”

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To support this program or others at UCU, go to www.ugandapartners.org and click on the “donate” button or contact Uganda Christian University Partners Executive Director, Mark Bartels, at mtbartels@gmail.com