Claire MOUQUET-RIVIER, PhD in food science and nutrition, MSc in Public Health Nutrition, works at the French National Research Institute for Sustainable Development (IRD) as senior researcher. She is the leader of the Food, Nutrition and Health team of the Joint Research unit QualiSud. She works on designing strategies based on locally available foods in order to prevent undernutrition. She works especially on the design of appropriate complementary foods for young children: increasing the energy density as well as the content and bioavailability of micronutrients, taking into account the characteristics of the food matrix. She conducts her work in collaboration with institutional partners in sub-Saharan Africa through field studies characterizing food and nutrient intakes of vulnerable groups as well as traditional processes and key foods such as legumes, cereals and leafy vegetables. She has co-authored 61 publications in international peer-reviewed journals and is a member of the French Society of Nutrition.
Short Biography
Claire MOUQUET-RIVIER, PhD in food science and nutrition, MSc in Public Health Nutrition, works at the French National Research Institute for Sustainable Development (IRD) as senior researcher. She is the leader of the Food, Nutrition and Health team of the Joint Research unit QualiSud. She works on designing strategies based on locally available foods in order to prevent undernutrition. She works especially on the design of appropriate complementary foods for young children: increasing the energy density as well as the content and bioavailability of micronutrients, taking into account the characteristics of the food matrix. She conducts her work in collaboration with institutional partners in sub-Saharan Africa through field studies characterizing food and nutrient intakes of vulnerable groups as well as traditional processes and key foods such as legumes, cereals and leafy vegetables. She has co-authored 61 publications in international peer-reviewed journals and is a member of the French Society of Nutrition.
Well done!
