Kouadio Kouakou
Côte d'Ivoire 2020
Kouadio Kouakou holds a PhD in Food Science and Technology from Nangui Abrogoua University. Passionate about the subject, her research involves nutrition and food systems in sub-Saharan Africa. Her work focuses mainly on the enrichment of attiéké (fermented cassava semolina), a mass-consumed food, produced by cassava processing, and which is now used beyond the borders of Côte d'Ivoire.  As a result of her work, Kouadio has published three scientific papers in peer-reviewed journals and given two presentations at the Journées Ivoiriennes de la Nutrition (Ivorian Nutrition Days). She would like to join an international humanitarian organisation, working as a research and development project manager in nutrition.
To this end, she is planning to improve her skills in identifying and developing solutions in order to effectively respond to the needs, challenges and priorities of different communities in sub-Saharan Africa, and particularly in Côte d'Ivoire.
Field of Research
Nutrition and food systems in sub-Saharan Africa.

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