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Energizing food processing in East Africa: Analysis of the status-quo and assessment of sustainability and nutritional impacts with regard to implementing more efficient techniques and technologies in different food processing regimes (EnergeastAfrica)
Project
Project code: 2819DOKA04
Contract period: 15.09.2019
- 30.04.2023
Budget: 164,980 Euro
Purpose of research: Applied research
Energy insecurity is still a common phenomenon in many parts of the developing world, including Sub- Saharan Africa. This hinders economic development, but it also negatively affects food and nutrition security, as non-traditional processing and preservation techniques and technologies are often associated with improved energy input. This PhD project therefore focusses on this widely-neglected research topic and applies an action-research approach to test different food processing and preservation options in study villages in Mozambique. The impact of the specific interventions (indirect solar drying systems and improved locally produced stoves in combination with two different heat retention systems) will be analysed according to their effects on the food and nutrition security situation as well as on input requirements. The results will be published in four peer-reviewed papers in high ranking journals. Additionally, communication strategies for other stakeholder groups (e.g. local population and policy makers) will be derived. The findings of this thesis will allow and easy up-scaling of proven results.
Section overview
Subjects
- Nutritional behaviour
- Process engineering
