Due to late registration, I could not apply for any medical course at any university in the country. This had been my long-cherished dream: joining the university and becoming a medical professional. I was left in shuttles and open to any course that my combination of biology, chemistry, mathematics, and information technology (BCM/IT) would offer. My name is Norah Akaba, and this is my career story.
Born to Steven and Rev. Juliet Wabwire of Mbale City in the eastern part of Uganda, I am the only girl in the family of four. My twin brother, Mulongo Reuben, and I are the second born among the couple’s four children. I went to Trust Primary School, Iganga Girls’ Secondary School for my O’Level, and then later Nabisunsa Girls School for my A’Level.
As a little girl, I was never a playful child. Even when I joined school, I focused on school and worked really hard to excel. My parents always called me “doctor,” probably because that is why I loved the profession. I worked hard to become the doctor my parents saw in me. Honestly, becoming a doctor was all I knew and wanted. After my sixth grade, because of unavoidable circumstances, I could not secure a place at the university to complete the course of my dreams on time. By the time I was ready for registration, I met my fate: all medicine admissions were closed.
While I tried untying the knots and figuring out my worth, one of my close relatives whispered to my parents that I could actually apply for a Bachelor’s of Food Science program at Uganda Christian University (UCU). Tired of being at home and knowing that my high school colleagues were on campus, it didn’t matter what course I was going to take; I needed to be at school. I excitedly began preparing for UCU.
As I enrolled in the course, I took time to appreciate every bit of it. The lecturers made sure that we understood what we had signed into. Somehow, because I liked the sciences, I quickly got attached to the course. As an undergraduate student, missing a medical course intrigued my inner hunger to write my name on the walls of food scientists in the country. All through my class time, I wanted to stand out. I wanted to leave a mark in the field of food sciences. That was my goal; it was my new dream.
In the classroom, my enthusiasm was infectious. The lecturers told captivating stories and exposed us to hands-on experiments and experiences since most of them are practicing professionals. This made the subject more fun for many of us. I was active in class, and I loved interacting with lecturers, answering and asking questions as my curiosity demanded. I had found a new calling—one that would allow me to educate and make a difference in people’s lives, albeit in a different way than she had originally envisioned.
In my final year class project, I developed an extruded snack from bamboo (locally known as Malewa) using novel technologies. No one could think of such a possibility—a snack from Malewa? But because we had been taught how to add value, I looked at bamboo as gold. I developed and formulated a bamboo snack that hit the market shortly after the first production samples. It was one of a kind because it preserved and provided more fiber, protein, vitamins, and minerals, but it was also low in carbohydrates, which was different from other snacks on the market that contribute a high amount of calories to consumers, especially children and adults. Because I was a finalizing student with limited production capital, I was not consistent with production despite a satisfied clientele. Soon, the product was taken off the shelves. However, the formula is still intact, and I will at some point hit the market again. This project was my first step into the world of food sciences.
I discovered that the study of food was not only about taste and nutrition; it comprised various aspects such as food safety and security, food analysis, food product development, processing techniques, and even sensory evaluation. At UCU, my thirst for knowledge was quenched as I delved deep into the subject matter. Today, learning and sharing my expertise and knowledge satisfies me most.
Since it is a practical course, the program offers internship placements during the second and third semesters. Here, students get hands-on experience with the different aspects of food science. I was privileged to have my field attachment at the National Agricultural Laboratories in Kawanda under the food biosciences and agribusiness program. This gave me exposure to the scope of the course outside the classroom. After my final exams, I was called back to volunteer with the great institution, and subsequently, I was attached to a number of projects as a research assistant. These include the citrus model village project, the precooked bean project, and the soy protein concentrate project. Shortly after, I also took on another role as a teaching assistant, and I try as much as possible to bring the field into the classroom.
As a teaching assistant in the Department of Food Science, I love what I am doing. Teaching is a calling; I have a history of teaching in my family, so it doesn’t come as a surprise. I love the job because UCU gave me a strong foundation, boosted my confidence, and redirected my aspirations to the person I was made to be. So to speak, I discovered myself while at Uganda Christian University. My department has supported me extraordinarily, from making me the food scientist that I am to setting my academic journey rolling.
I am currently finalizing my Master of Science in Human Nutrition, which is sponsored by the Faculty of Agricultural Sciences. I also aspire to pursue a PhD and later join the academic world fully.
I am grateful for the unexpected turn of events that led me into this field. My journey has taught me the importance of adaptability and perseverance. Life has a way of steering us in unexpected directions, and it is up to you to embrace the possibilities that are laid before you or live in despair. My gratitude to Professor Elizabeth Kizito, whom I look up to and who has inspired my academic journey, I am reminded that I can be successful both in research and in my food science career. She is reputable, knowledgeable, and a successful researcher and scientist in the field of agriculture.
