Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda

Authors

  • Julia Kigozi
  • Emmanuel Baidhe
  • Ivan Muzira Mukisa
  • Charles Muyanja
  • Leatitiah Namubiru
  • Brenda Katarikawe

DOI:

https://doi.org/10.5296/ijld.v11i2.18807

Keywords:

Short off-the-job training; Students; Knowledge, Attitude, and Practice; Food processing industry; Uganda

Abstract

Upon employment, fresh graduates have been widely criticized for their underperformance due to their lack of relevant practical skills. Furthermore, students need training that allows them to blend knowledge with the practice in the workspace. This study assessed the influence of an ‘Empowerment of the Agro-processing Industry (EAPI)' skills training for the agro-processing industry, on the knowledge, attitude, and practice among students in the School of Food Technology Nutrition and Bio-Engineering (SFTNB), Makerere University. Students were trained in 8 modules including; food process and value-chain management, food product optimization, national and international standards of food products, application of good management practices (GMP) and hygienic food processing, quality control in food production processes, waste management, infrastructure development to meet quality & production capacity in food production facilities and food product marketing & preparation for export markets. A semi-structured questionnaire with a descriptive, scale and thematic analysis was used to evaluate the impact of the training. The reliability of the responses of the questionnaires was tested using Cronbach’s alpha and they showed high reliability; yielding values that ranged between 0.88 and 0.97. Results showed a statistically significant difference (p < 0.05) in knowledge, attitude and practice for product optimization, adequate processing facility, standardization, certification, and export marketing. Cronbach’s alpha values ranged between 0.88 and 0.97 for all stated variables indicating that the scales were sound and reliable. Therefore, the inclusion of similar study material into the current curriculum would help improve and enrich the curriculum thereby producing well-prepared students for the food processing industry in Uganda.

Author Biographies

Julia Kigozi

Department of Agricultural and Bio-systems Engineering, Makerere University

Emmanuel Baidhe

Department of Agricultural and Bio-systems Engineering, Makerere University

Ivan Muzira Mukisa

Department of Food Technology and Nutrition, Makerere University

Charles Muyanja

Department of Food Technology and Nutrition, Makerere University

Leatitiah Namubiru

Uganda National Bureau of Standards (UNBS)

Brenda Katarikawe

Uganda Export Promotion Board (UEPB)

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Published

2024-06-18

How to Cite

Kigozi , J., Baidhe, E., Mukisa, I. M., Muyanja, C., Namubiru, L., & Katarikawe , B. (2024). Influence of EAPI Skills Training Course on the Knowledge, Attitude, and Practice of Undergraduate University Students: A Case of the EAPI Program, Uganda. International Journal of Learning and Development, 11(2), 121–140. https://doi.org/10.5296/ijld.v11i2.18807

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