open calls

Controlled fermentation strategies to improve the bio-accessibility of iron and zinc on cereal based porridges in

Ongoing

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.

Intervention type

ICP PhD Scholarships

Duration

01/11/2013 - 31/10/2017

This project is being implemented in:
Local supervisor Maud Muchuweti
Flemish supervisor Katleen Raes
Local partner institution Universiteit Gent
visit www.ugent.be
Local partner institution University of Zimbabwe
visit www.uz.ac.zw
Budget € 107.807
Scholar Molly Gabaza