Join AfREN

Join AfREN

Growing community of practice

(Research/Policy/Regulation/Academic/Industry/Entrepreneurship) committed to growing together and helping others

AfREN is passionate about enterprise development and Agrifood business for Local & International markets; through science and research. AfREN will celebrate and showcase your novelty, engage your professionalism, and advocate for progressive policy toward sustainable food systems across the continent.

Our Working Groups

Food waste reduction and valorization

Waste is a global issue and it is becoming more concerning in developing countries. Food waste reduction is achieved by food waste prevention/minimization and by-product valorization strategies. Effective waste management is a growing concern in Africa’s food industry. Building human resource capacity and enterprise around food waste reduction is an investment that will save the continent from epidemic and poverty.

Sustainable food systems in Africa

A sustainable food system is that which provides healthy food to people and creates sustainable environmental, and socioeconomic systems within food production and distribution.
In building sustainable food systems for the increasing population of Africa, Africa is required to invest in the training of her farmers, give support to short value chains, understand components of food systems at regional and sub-regional levels, develop and support organic farming policies, as well as planetary health. AfREN is committed to this narrative.

Policy, regulation and strategic intervention

The Food and Agriculture Organization (FAO) is the primary international agency with a focus on food policy. Its main purposes are to improve nutrition and living standards in member Nations, improve the efficiency of production and distribution of all food and agricultural products, better the conditions of rural population and expand the world economy in such a way that it would ensure humanity’s freedom from hunger. AfREN is interested in conversation around national and sub-regional regulations and strategic intervention programs, reviewing their consistency with the need of the people and objectives of the FAO.

Food and nutrition security in Africa

The ability of an individual or family to access reliable, affordable, sufficient quantities of food to live a healthy life is becoming difficult especially because of the significant variation in the levels and trends of hunger in Africa’s subregions.
The prevalence of malnutrition has hitherto been highest in Eastern Africa and Central Africa, with persistent constraints in availability and access to food. The four major components of Food and Nutrition security are Availability, Access, Utilization and Stability. AfREN is committed to raising support to improve nutrition and food security in vulnerable regions of Africa.

Food analyses and assay, Africa in perspectives

Food analysis is the development, application and study of analytical procedures for characterizing the properties of foods and their constituents.
The understanding of these factors determines the properties of foods, as well as our ability to economically produce foods that are consistently safe, nutritious and desirable for consumers to make informed choices about their diet. Food analyses and characterization in Africa is challenged a deficiency of infrastructure and technical resources. AfREN is interested in conversations and investment that acknowledges these challenges, build capacity for improvement and showcase novel composition of indigenous African foods.

Food science for the society, patenting and IP issues in Africa

Commercialization of research findings should be a defining essence in the agri-food and related science and technology profession. Otherwise, it may be difficult to sustain wealth creation outcomes for trainees and trainers in the science of food. Food research scientists and agriculturist should build their research objectives around jobs in demand, the need of the industry or the problem of the society. Understanding patents, trade and service marks, copyright, protection of intellectual properties, will guide and protect the interest of research scientist towards sustainable wealth creation. AfREN is committed to strengthening this desirable paradigm and advancing the approach to the benefits of African graduates in agri-food and allied profession.

Sensory and Consumer studies

Sensory science, the scientific discipline that assess, study, and explain the responses to the attributes of products, as observed and interpreted by sense organs is vital to food enterprise development. The perceived sensory characteristics such as taste and flavour are among valuable criterion for food choices, and this has great influence on the survival of food products against competition in the market. AfREN is passionate about consumer acceptability of indigenous African foods.

Enterprise development and Agrifood

Agri-food systems remain a vital source of employment worldwide, supporting the livelihood of a substantial population. The Agri-food business for local and international market is key to enterprise development. Agri-food enterprise development provides an opportunity to improve food security, by adding value and profit, building on the public’s enthusiasm for locally produced food products and imported food commodities.

ICT for food science & technology

Information and communication technologies (ICT) is adding tremendous value to the food industry, and this can only get better. Experts have documented the potential of ICT in preparation, processing and distribution of safe, healthy and wholesome food to feed the increasing world population and solve food security issues. AfREN believes that the younger generation of food scientists and allied profession have roles to play in evolving career paths that will advance the relevance of ICT in food value chain.

Food safety in Africa

Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury.
Africa has the world highest records of incidences of food borne illness. Educating and providing innovative and safe storage facilities should be a front burner in Africa’s national and regional food policies. The need to enlighten the consumers and producers on food safety standards, compliance, healthy consumption and handling of foods; cannot be overemphasized.

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The history of AfREN started in 2017 with a few postgraduate Food Science & Technology students who are nationals of different African countries. They all expressed regrets about the poor state of research facilities, funding and relationship between Food Science profession and many African societies.

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