MENU

Tawanda Muzhingi

Bio

Tawanda Muzhingi is a Zimbabwean citizen working with the International Potato Center (CIP) as a Regional Food Scientist at CIP Regional Office for Africa, Nairobi, Kenya. At CIP, Tawanda supports country and regional programs with food science, nutrition, value addition, technology transfer and manages the Food and Nutritional Evaluation Laboratory (FANEL) platform that includes a test kitchen and sensory laboratory. Before joining CIP, Tawanda worked for 10 years at the Jean Mayer United States Department of Agriculture (USDA) Agricultural Research Services (ARS) Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA. Tawanda obtained his Ph.D. Biochemical and Molecular Nutrition and M.S. Food Policy and Applied Nutrition from the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University in Boston, MA, USA and Bachelor of science degree in Nutrition from the University of Zimbabwe. Tawanda’s research interests are in food-based strategies to address micronutrient malnutrition and technology transfer for economic empowerment in developing countries.