In the recently launched Amplified African Food (AAF) project, scientists will address malnutrition and stunting in Africa with precision nutrition and by improving protein digestibility in foods rooted in culture. The project partners, US University of California (UC) Davis and Novo Nordisk Foundation’s BioInnovation Institute (BII), aim to launch a company in Africa to market these products. Nutrition Insight discusses the project’s goals, implementation, and potential impact with experts from UC Davis’ Innovation Institute for Food and Health (IIFH) and BII.
