Oluyinka Olubukola Oroniran is a patient perfectionist who is developing an improved version of amala, the thick paste made from reconstituted yam flour that Nigerians eat daily with stew, vegetables, and meat. Although popular, the high-carbohydrate content of amala means it isn’t the healthiest food for those with dietary restrictions, such as diabetics. “I’m very interested in the nutritional aspect of food science, because I want to help people,” she says. “We know that if you eat right, you’ll live longer.”