As you walk through Makerere University’s historic campus in Kampala, Uganda, you’re immersed in over a century of academic legacy. The stately buildings speak to the university’s rich past, but at a small student-run tuck shop, something newer and more transformative is quietly taking root. 

Neatly stacked on the shelves are jars of peanut butter, packets of dried pineapple, and pumpkin-based snacks – products of a bold student entrepreneurship initiative led by the School of Food Technology, Nutrition and Bioengineering (SFTNB). At the heart of this innovation is Dr. Julia Kigozi, the school’s Dean, who launched the program after receiving an innovation grant from The Education Collaborative. 

Inspired by her experience at the 2022 June Convening in Accra, Ghana, Dr. Kigozi returned with a clear mission: to bridge the gap between academic knowledge and real-world application. Through the grant from The Education Collaborative, Dr. Kigozi piloted a student-centred entrepreneurship program focused on developing nutritious, ready-to-eat food products. Students engaged in every stage of the innovation process – from ideation and recipe formulation to prototyping, testing, and commercialisation. The result? Hands-on business experience and a new sense of ownership over their learning. 

“The Student Entrepreneurship program’s focus was to empower students to develop innovative food products and successfully bring them to market. Through a hands-on approach, students engaged in all stages of the product development process, from ideation and recipe formulation to understanding the market, prototyping, testing, and commercialisation. Additionally, students would gain practical experience in business management, preparing them for careers in the competitive food industry.” Dr. Kigozi explained enthusiastically. “Further, we aimed to create an entrepreneurship ecosystem, connecting students with mentors, industry stakeholders, and funding opportunities.” 

The program quickly grew beyond food. A standout feature was the Innovation Challenge, which sparked cross-disciplinary projects such as the “Mak Safe Space” app for mental health, the Aqua Vita Kit for water filtration, and the Nutri Blend Boost health beverage. These initiatives not only demonstrated the students’ creativity but also fostered collaboration between departments, expanding the scope of experiential learning. 

Dr. Kigozi is quick to point out that this was not a solo effort. “It was truly collaborative,” she emphasized. “Industry partners provided insights and mentorship, faculty contributed technical expertise, and external experts led workshops on marketing, leadership, and agro-processing.” 

Thanks to The Education Collaborative’s support, Makerere University is redefining entrepreneurship education – moving beyond theory into tangible impact. Students aren’t just learning about business; they’re building it. 

Looking ahead, Dr. Kigozi sees this as just the beginning. “The student-led food projects, the NutriHub initiative, and the Innovation Challenge serve as tangible outputs demonstrating the programme’s impact in fostering innovation and preparing students for the demands of the industry and broader job market.