Ever tasted meat from a vegan diet? This innovation drives a young Egerton University innovator striving to ensure safe, sufficient food, promoting a food-secure society.
The Food and Agriculture Organization (FAO) reports over 1 billion people suffer from malnutrition—a figure that could double in a decade if left unaddressed.
In sub-Saharan Africa, malnutrition has risen sharply, with numbers escalating from 5.5 million to 30 million individuals in the past ten years.
Dickson Simali, a finalist in Community Development studies, is passionate about addressing food insecurity, especially in vulnerable areas like refugee camps.
Simali's research seeks sustainable solutions amid global challenges like rapid population growth, climate change, water scarcity, and shrinking agricultural land.
He sought the supervision of Dr. John Nduko from the Faculty of Agriculture and support from Ms. Linnet Mwangi, a PhD student at Egerton University.
The team is pioneering efforts to transform the global protein landscape using the circular bioeconomy principle, producing protein from agricultural waste.
Dr. Nduko’s group focuses on creating plant-based upcycled protein that mirrors the taste and texture of conventional meat but with minimal environmental impact.
“This innovative research emphasizes product flavor and sustainability, ensuring that the plant-based upcycled protein is as satisfying as traditional meat,” says Simali.
During a visit to Njoro Canning Ltd., Dr. Nduko shared his vision for Africa's future in global food systems, emphasizing Africa's potential.
The team is collaborating with industry experts to prepare for Simali’s pitch, where he will represent them and compete for the top prize at Egerton University.
Njoro Canning Ltd. has been in operation since 1938, the same year Egerton University was established, forming a longstanding partnership with the institution.
“I firmly believe in Africa’s potential as the food basket of the world,” Dr. Nduko stated, mentoring Simali and Ms. Mwangi, the PhD student, to commercialize their innovation.
Simali’s project has reached the finals in Rome, Italy, where he will compete against five others for a $10,000 prize, underscoring its global significance.
Their research has attracted international attention, earning them an invitation to pitch their proposal for consideration at the prestigious World Food Forum in October 2024, organized by FAO.
By Kurian Musa
Project Communications Officer
Directorate of Marketing and Resource Mobilization
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