Research on food and nutrition

Development of food kits with high nutritional and energy values, fortified with micronutrients, used to fight against childhood malnutrition, the debilitation of people living with HIV, pregnant women or any other nutritionally vulnerable patient.
Development of two photographic guides (one for children and one for adults) for food consumption studies.
Validation of bioelectrical impedancemetry and anthropometry equations for determining body composition.

Emergency food kits
Infant flour for children aged 6 to 23
Soy yogurts with sesame, carrots and eggshells
Soursop tea
Spicy salts for hypertensive people
Cookies fortified with vitamins, minerals, melon and antioxidants
Complementary foods and enrichment flours