Diane is leading TIP Global Health’s efforts to locally produce fortified porridge as a means of decreasing the cost of the Nutrition for HIV-Exposed Clinical Program. She received her Bachelor’s Degree in Food Science and Technology at the University of Rwanda, College of Agriculture, Animal Sciences and Veterinary Medicine; Department of Food Science and Technology in Busogo, Rwanda. She oversees a team of 16, overseeing all business activities, and leading the growth of the program She works closely with our partners at Project Healthy Children and Sanku to understand the specifications for flour fortification. Diane has also been working with Partners In Health (PIH) to create and test a cheaper alternative RUTF that is bean-based. Diane brings experience in a wide range of food products, including fortified SoSoMa, dairy products, and research in storage conditions affecting microbial contamination of Gouda cheese.
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