Jomo Kenyatta University of Agriculture and Technology (JKUAT) – the outstanding expertise of JKUAT fall into two main areas: development of food products from locally available raw materials and rapid quality assessment (physical, biochemical and functional properties) of raw materials and finished products before, during and after processing and storage. The laboratory of the partner is extremely well equipped including a variety of methods used for conventional analysis of dairy products. The partner possesses nationally accredited food fortification laboratory (EU funded). E.Wafula (the main investigator) has been trained abroad on the processing of new food products and which she adopted to the local Kenyan context.