The ‘Global Nutritious Foods Project’ represents a collaborative endeavor that unites the expertise of three distinguished institutions:
Michigan State University, the Department of Consumer & Food Sciences at the University of Pretoria in South Africa, and the University of the West Indies, Mona.
Now, let’s introduce you to the innovative minds steering this initiative.
Research Associate, Michigan State University, 1066 Bogue St. East Lansing, MI, hoopers1@msu.edu
Principal Investigator
Research Plant Geneticist, USDA-ARS; Sugarbeet and Bean Research Unit, 1066 Bogue St. East Lansing, MI, Karen.cichy@ars.usda.gov
Research Physiologist, USDA-ARS; Robert Holley Center for Agriculture and Health, 538 Tower Rd. Ithaca, NY, rpg3@cornell.edu
Department of Consumer & Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa, eugenie.kayitesi@up.ac.za
Principal Investigator
Associate Professor, Department of Consumer & Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa, riette.dekock@up.ac.za
Lecturer, Department of Consumer & Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa, riette.dekock@up.ac.za
Lecturer – Food Processing, Department of Chemistry, The University of the West Indies, Mona, Kingston 7, Jamaica, ian.thompson02@uwimona.edu.jm
Principal Investigator
Lecturer – Food Chemistry, Department of Chemistry The University of the West Indies, Mona, Kingston 7, Jamaica, patrice.peart03@uwimona.edu.jm
Professor of Crop Science, Department of Life Sciences, The University of the West Indies, Mona, Kingston 7, Jamaica, noureddine.benkeblia@uwimona.edu.jm

Novel Composite Flour for Globally Nutritious Foods - is supported by Michigan State University through the Alliance for African Partnerships - PIRA grant program and administered by The University of the West Indies, (Mona campus, Jamaica), the University of Pretoria (South Africa) and Michigan State University.
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