Tawanda Muzhingi, Ph.D.
As an Innovation Advisor for food and agriculture, Dr. Muzhingi advises organizations on the implementation of innovative technologies and practices.
Food scientist, nutritional biochemist, and international development expert, Dr. Muzhingi has over 20 years of experience supporting innovation initiatives for food and agriculture companies and foundations. He has worked in international food business, food science, food policy, and agriculture in Sub-Saharan Africa, South Asia, Latin America and the Caribbean, and the US.
Previously, Dr. Muzhingi worked with the International Potato Center (CIP), a CGIAR research center, where he was a senior food scientist and flagship leader in the Roots, Tubers, and Bananas Program in Nairobi, Kenya. There, he led the market development and commercialization of roots, tubers, and banana crops, and collaborated with food industry organizations, including retailers, small and medium enterprises, the informal sector labor force, and women’s and youth groups in Sub-Saharan Africa. His focus included nutrition-sensitive agriculture, food safety, food analysis, post-harvest research and breeding, and market traits. Prior to CIP, Dr. Muzhingi worked nine years in human nutrition, carotenoids, retinoids, and antioxidants chemistry research at the Jean Mayer USDA Human Nutrition Research Center on Aging (HRNCA) at Tufts University in Boston, MA. HRNCA is the largest research center in the world devoted to studying the role of nutrition in the prevention of age-related chronic and infectious diseases. Dr. Muzhingi is also an adjunct professor in the Department of Food, Bioprocessing & Nutrition Sciences at North Carolina State University in Raleigh, NC.
He has a PhD in Biochemical and Molecular Nutrition, and an MS in Food Policy and Applied Nutrition, both from the Friedman School of Nutrition Science and Policy at Tufts University in Boston, MA. His BS in Nutrition is from the University of Zimbabwe in Harare, Zimbabwe.