OUR FELLOWS
Ayojesutomi Abiodun-Solanke was only 15 years old when she began her university studies, but she knew exactly what she wanted to do and why. “The food we produced on our farm was never enough to feed us,” she says. “I wanted to learn how to produce enough food for our family and to provide for others.” She therefore chose a career in agriculture, first earning a bachelor’s degree in Food Science and Technology at the University of Technology, Akure
I opted to study this flour because I wanted to find an alternative to yam flour, which is used to make amala.
Field of Research
I think the reason most research stays on the shelf is that policies don’t encourage passing the results to communities.
Fellows Stories
How are AWARD Fellows contributing to resilient food systems in the face of COVID-19?
Date: Sep 20, 2020
