Our Team

Dr Tawanda Muzhingi, a CIP Regional Food Scientist is the Head of FANEL. Tawanda Muzhingi has a Doctorate in Biochemical and Molecular Nutrition and an MSc degree in Food Policy and Applied Nutrition from the Friedman School of Nutrition Science and Policy and the Jean Mayer USDA Human Nutrition Research Center at Tufts University, Boston, MA. Dr Muzhingi has more than 15 years of experience working in nutritional biochemistry and food analysis at the CIP, Penn State University, Tufts University, International Maize and Wheat Improvement Center (CIMMYT) and the University of Zimbabwe.

Dr Mukani Moyo is a Post-Doctoral Fellow in Food Chemistry. She holds a PhD and MSc in Plant Biotechnology from the Institute of Wine Biotechnology, Stellenbosch University,South Africa. She has a strong background in plant research,molecular biology, biochemistry and data analysis, having trained as a bioinformatician under the capacity development program at ILRI, BecA hub in 2018. Dr Moyo has worked with International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) in Zimbabwe and has vast experience in food quality control, sensory and consumer analyses.

Mrs. Lucy Mwaura, a CIP Senior Research Associate manages FANEL and oversees Food Safety in formal and informal sweet potato processing sectors in Kenya. She holds an MSc. In Food Science and Technology from Jomo Kenyatta University of Agriculture and Technology and a BSc. In Food Science and Technology from Egerton University. She has over 15 years of experience working in Food Safety and Quality platforms in Nestlé Kenya and Nestlé Equatorial Africa Region. Lucy is a Quality Champion in East Africa Community and a Member of National Quality Institute through Kenya Bureau of Standards.

Mr. Derick Malavi is a food scientist by profession and currently a Research Associate in FANEL. He holds an MSc. In Food Safety and Quality and a BSc. In Food Science and Technology both from the University of Nairobi. Mr. Malavi has over four years of work experience in food and analytical chemistry, microbial food safety, quality and hygiene.