Thelma W. Sikombe

Food and nutrition scientist, lecturer with expertise in food safety, quality assurance, and processing. Experienced in analytical food testing, optimization of traditional processing techniques, and regulatory systems. Passionate about teaching, mentoring, and translating scientific evidence into practical solutions to improve access to safe, and nutritious foods in low-income settings.

I am a researcher and food science and nutrition lecturer who is committed to advancing healthier, safer, and more resilient food systems in Zambia. I have an MSc in Food Technology and Nutrition, and PhD in Food science. My career has been shaped by a strong belief that improving food and nutrition outcomes requires more than producing food, it requires understanding how science, consumer preferences, food safety, affordability, policy, and livelihoods interact across the food system. My professional experience spans scientific research, food science and nutrition education, food safety and quality assurance, post-harvest food processing and product development, standards development, and regulatory systems. As an academic, I teach and mentor undergraduate and postgraduate students while supervising research aimed at addressing real-world food and nutrition challenges. I see academia as an important catalysts for food-system transformation because we generate evidence, develop skills, foster innovation, and connect research with policy, industry, and communities. My research on traditional food processing such as food fermentation has made me appreciate the value of locally available foods, diverse indigenous knowledge systems, consumer preferences, and context-specific innovation. I have also been involved in the development and evaluation of nutrient-rich food products using biofortified crops for vulnerable communities. These experiences have strengthen my conviction that from a nutritional point of you, food system interventions must balance nutritional quality with safety, affordability, acceptability, and the realities of local food environments. I am interested in strengthening approaches that improve access to healthy and nutritious foods while supporting small-scale food businesses, local innovation, and resilient livelihoods. I believe this Programme will enhance my problem-solving skills beyond simply addressing individual food-sector challenges in isolation to more engagements and collaborations that connect research, education, policy, industry, and communities. My desire is to effectively contribute to building a food system in which nutritious and safe food is not a privilege, but an accessible and sustainable choice for all.