Controlled fermentation strategies to improve the bio-accessibility of iron and zinc on cereal based porridges inFinished
Controlled fermentation of complementary food can enhance the bio-accessibility of iron and zinc, resulting in an improved health status of young children and infants. The aim is to determine current levels of iron and zinc, of the present inhibitors and to investigate fermentation strategies to improve the iron and zinc bio-accessibility in cereal based porridges in Zimbabwe.
ICP PhD Scholarships
01/11/2013 - 31/10/2017