The Vice-Chancellor Prof Isaac Kibwage, on 1 March 2022, opened the sensitization workshop for universities, TVETs and Research Institutions in the Central Rift Valley Region on Intellectual Property (IP) at Main Campus in Njoro.
Egerton University remains committed to address the knowledge and skills gap in achieving sustainable development. Enhanced collaboration with TVET institutions is important towards provision of knowledge and solutions to underpin the implementation of key national development goals.
Sorghum bread has excited bread consumers in Nakuru town following the introduction of the product in the market. The bread is baked using composite flour of sorghum and wheat at some ideal ratios. It is not just any sorghum but some special cultivar developed and evaluated at Egerton University by a team of scientists led by Prof. Erick Cheruiyot. It is a product of a concept developed by the team and supported by the then Kenya Agricultural and Agribusiness Project (KAPAP), financed by the World Bank in 2011.