Training on quality assurance and quality control for flour fortification

01 January 2016 → 31 December 2016
Federal funding: VLIR-UOS
Research disciplines
  • Agricultural and food sciences
    • Food and additive engineering
    • Post harvest technologies of plants, animals and fish (incl. transportation and storage)
flour fortification quality control micronutrients training
Project description

Vitamin and mineral deficiencies, in particular deficiencies of iron, iodine, vitamin A and folic acid, cause significant economic losses through excess morbidity and mortality of women and children, reduced cognitive development in children, decreased work productivity of adults and increased disabilities. Flour fortification involves adding essential vitamins and mineral to flour as it is milled, which in turn makes foods prepared with fortified flour more nutritious. Iron, zinc, folic acid, and other B vitamins are commonly added to wheat and maize flours. This has proven to be a cost-effective means of reducing the prevalence of iron deficiency anaemia and neural tube birth defects and improving overall health.