Fermentation is increasingly gaining recognition as a powerful strategy in addressing some of the most pressing global challenges in food security, safety and nutrition.
It is against this backdrop that Jomo Kenyatta University of Agriculture and Technology (JKUAT) in collaboration with Università Cattolica del Sacro Cuore of Italy, organized a two-day Winter School on Microbial Fermentation as a Strategy for Enhancing Food Safety, Nutrition and Sustainable Food Security in Nairobi.
During the opening ceremony on Monday, April 13, 2026, JKUAT Vice Chancellor Prof. Victoria Wambui Ngumi, represented by Prof. Peter Njenga, Director, Nairobi CBD Campus, commended the initiative, noting that globally and particularly across Africa, food systems are facing unprecedented challenges, including food insecurity, malnutrition, post-harvest losses, and food safety concerns.
The vice chancellor observed that these challenges can be effectively addressed through cost-effective strategies such as fermentation.
“Microbial fermentation offers a scientifically grounded, sustainable, and culturally rooted response to the challenges we are facing. It has the potential to enhance food safety, improve nutritional outcomes, reduce waste, and support the development of functional foods that promote human health and improve livelihoods,” read Prof. Ngumi’s speech.
The conference, chaired by Dr. Samuel Imathiu, Lecturer, Department of Food Science and Technology (JKUAT) and Prof. Edoardo Puglisi from Università Cattolica, brought together researchers and postgraduate students from institutions across Africa and Europe to share their insights based on their fieldwork and experiences.
These insights centred around fermentation technology, food safety, nutrition and related topics with the ultimate goal of working towards reducing food waste and boosting food security.
Fermentation significantly enhances the nutritional value of foods by improving digestibility and increasing the bioavailability of key nutrients.
In many African staples such as sorghum, millet, and maize, fermentation helps reduce anti-nutritional compounds like tannins and phytates, which often limit the body’s ability to absorb essential minerals such as iron and zinc.
The researchers also highlighted how various communities are leveraging underutilized yet nutrient-rich crops, such as cowpeas and amaranth, using fermentation to enhance their protein quality and overall nutritional value.
Through these processes, fermentation not only preserves food but also transforms it into more nourishing and accessible diets. In addition, fermented foods contribute significantly to dietary diversity and gut health, supporting overall well-being.
Beyond nutrition, fermentation plays a critical role in enhancing food safety by creating conditions that inhibit the growth of harmful microorganisms. Beneficial microbes produce acids and other compounds that naturally preserve food and reduce the risk of contamination.
However, this safety is highly dependent on proper control of the fermentation process. When well-managed, fermentation can reduce pathogens and extend shelf life; when poorly handled, it can lead to contamination and spoilage, underscoring the need for scientific control and hygiene standards.
In addition, fermentation contributes to food security by extending the shelf life of perishable foods, thereby reducing postharvest losses and ensuring availability beyond peak production seasons. This is particularly important in regions prone to seasonal food shortages, where surplus harvests often go to waste because access to cold storage and advanced food processing technologies may be limited.
By converting fresh produce into stable, longer-lasting products such as flour, communities can store food, access it during lean periods, and generate income through value addition.
However, as noted by Dr. Imathiu, the Kenyan market has largely focused on fermented beverages such as mnazi (popular at the Coastal region) highlighting an opportunity to diversify into a wider range of fermented foods that can further strengthen food security and economic resilience.
The Winter School, held at the Ole Sereni Hotel, brought together participants from Kenya, South Africa, Nigeria, Tanzania, Uganda, Tunisia, Italy, Portugal, and Spain. We expect the initiative to continue through a series of similar engagements, aimed at sustaining and expanding these important conversations.
