Rizwan Yusufali, UNICEF
Host: Prof. Levente Diosady
From urban centers to remote corners of Earth, the depths of the oceans to space, humanity has always sought to transcend barriers, overcome challenges, and create opportunities that improve life on our part of the universe. One such challenge is securing good nutrition for the global population, many of whom have just a few dollars a day to secure a nutritious meal. Nutrition is a ‘Grand Challenge’ affecting the world’s most vulnerable populations and needs a multidisciplinary approach and a ‘new breed’ of Engineers that can transcend across multiple disciplines and apply their analytical and solution-oriented thinking. While Engineers have and continue to develop ingenious solutions and technologies to make food healthier and safer, global rates of malnutrition remain unacceptably high in many countries resulting in productivity losses, morbidity and mortality. The aim of my lecture is to share some of my experiences and perspectives that have enabled me to make a positive impact on nutrition with the hope that this may inspire engineering researchers and students to solve the world’s most stubborn problems.
Rizwan Yusufali is a Nutrition Specialist at UNICEF providing technical and advisory support on scaling up essential nutrition interventions with a specific focus on food fortification and food systems. Mr. Yusufali has held several positions in program management, operations and product development and has extensive experience in food fortification. Prior to joining UNICEF, Mr. Yusufali was the Regional Director for the Strengthening African Processors of Fortified Foods program at TechnoServe providing direction, leadership and technical support covering Nigeria, Kenya and Tanzania. He has also worked for the World Food Programme (WFP), Global Alliance for Improved Nutrition (GAIN), Micronutrient Initiative (MI) managing programs in several countries across Africa and Asia. Mr. Yusufali has a Masters Degree in Chemical Engineering from the University of Toronto and has several publications on food fortification.