About Us

AFR

AFR was founded in 2017 in Ancona, Italy by three individuals Makhosi Mahlangu (Zimbabwe), Andrea Torresi (Italy) and Ahmed Altaher (Sudan). Currently, not less than 25 science, engineering and economics graduate students are involved in the AFR team. The group consists of more than 10 food scientists. As AFR we intend to disruptively increase food production on the African continent, through amplifying short farm to fork enterprises as compared to MultiNational Companies and Large Cooperatives using locally sourced ingredients.

Vision

Is to feed Africa and ZERO Hunger

Mission

Is to use scientific, technological and human determinism to amplify small-medium food production units in Africa through sustainable production systems from the Farm to the Fork.

Our Team

Millicent Enjeck FOSAB, Cameroon

Executive Director

Qualifications:

MSc in Water Resource Engineering//Btech in Agricultural and Environmental Engineering

Research Interests:

Water contamination and Hygiene

Makhosi MAHLANGU, Zimbabwe

Chief Operations Officer

Qualifications:

MSc in Food & Beverage Innovation and Management // MSc in Animal Science // BSc in Animal Science and Rangeland Management // BSc in Food Science and Technology

Research Interests:

Entomophagy, Animal behaviour and welfare, Food processing, Product Development and Recipe Formulations, Meat Science, Food Regulations and Safety, Food Marketing

M. Raşit OKUMUŞ, Turkey

Webmaster

Qualifications:

MSc in Political Science and Public Administration (FR)

Research Interests:

Art, Design, Mobile Application Development, Web Development

Ahmed ALTAHER, Sudan

Programs Director

Qualifications:

MSc in Food & Beverage Innovation and Management // BSc in Forestry Science and Wood Technology

Research Interests:

Food Marketing, Food processing, Indigenous Tree identification, wood processing, timber engineering, development of wood based products, commercial aspects of forestry, forestry conservation

Prince CHISORO, Zimbabwe

Administrative Director

Qualifications:

MSc in Sustainable Animal Nutrition & Feeding// MSc in Animal Science : Nutrition & Metabolism// MSc in Animal Science : Poultry Nutrition// BSc in Animal Production Science

Research Interests:

Alternative Feed Resources in Animal Feed, Gut Health of Poultry & Pigs, Metabolism and Nutrition in Monogastric Animals, Meat Analysis, Quality and Preservation, Sustainable Farming and Production in Livestock

Jean D’Amour Ndayambe, Rwanda

Membership Coordinator

Qualifications:

BSc(Agric) (HONS) in Food Science and Technology

Research Interests:

Food Microbiology, Food Safety, Food Hygiene

Petros Saymore Ndou, Zimbabwe

Consultant

Qualifications:

PhD in Swine Nutrition//MSc in Animal Nutrition//BSc in Animal Science//Certficate in BioSciences Teaching and Curriculum Development

Research Interests:

Swine Nutrition

Sarah MAKAU, South Africa

Administrative Assistant Director

Qualifications:

MSc in Food & Beverage Innovation and Management // BTech in Post-Harvest Management

Research Interests:

Agro processing, Post-harvest management, Entrepreneurship, Fruit Quality and Safety Management, Storage Technology, Fruit and Vegetable Processing Technology

Ofosu Boateng FELIX, Ghana

Finance Director Assistant

Qualifications:

MSc in International Economics and Business // BSc in Business Administration in Accounting

Research Interests:

Corporal Financing, Capital of Cooperates, Financial models, Investment Management, Artificial Intelligence in Financial Systems

Nolwazi Mhodi, Zimbabwe

Communication and Dissemination Director

Qualifications:

PhD In Political Science//MA Intercultural Communication in Education and Workplace//MA International Relations//Diploma in Sustainable Development//BSc Honours Degree in Library and Information Science

Research Interests:

Policy development

Razi Ud Din Syed, Pakistan

Web/Social Media Officer

Qualifications:

Bachelor in Architectural Engineering

Research Interests:

Art, Architectural designs, Baroque History, Renaissance History, Networked Cities, Wood Structures, Building Systems + Energy Conservation, Generative Design Computing, Environmental Design Simulation

Ali Douaki, Algeria

Consultant

Qualifications:

PhD in Food Processing// MSc in Food & Beverage Innovation and Management // MSc in Food Engineering // BSc in Process Engineering

Research Interests:

Food processing, Thermal processes, Refrigeration, Canning, Food Safety, Food machine designs

Elkhidir Abdelrahman, Sudan

Food Laws and Safety Manager

Qualifications:

MSc in Food & Beverage Innovation and Management // BSc in Forestry Science and Wood Technology

Research Interests:

Food processing, Indigenous Tree identification, wood processing, timber engineering, development of wood based products, commercial aspects of forestry, forestry conservation

Lawrence Tsakeng Djimeli, Cameroon

Training Manager

Qualifications:

MSc in Food & Beverage Innovation and Management // BSc in Chemistry

Research Interests:

Entomophagy, Animal welfare, Food processing, Product Development and Recipe Formulations, Meat Science, Food Regulations and Safety, Food Marketing

Buhle Christine Nxumalo, Zimbabwe

Legal Affairs Director

Qualifications:

Masters of Law (LL.M), Rule of Law for Development//Bachelor of Law (LLB)

Research Interests:

Rule of law in Africa

Krm Leo, Sudan

Public Relations Director

Qualifications:

MSc in Bio Engineering and Bio Medical Engineering // B(Eng) in Mechanical Engineering

Research Interests:

Food Trucks, Mechanical designing, satellite structure and designs, vibration analysis, thermal and vacuum simulations, formula racing car designing

Prince Sivalo Mahlangu, Zimbabwe

Strategic Manager

Qualifications:

Master of Commerce in Business Management//Bachelor of Commerce (Honours) in Business Management //Bachelor of Commerce Honours in Management//Diploma in Development Studies

Research Interests:

Econometrics; Micro and macro-economic theories; Environmental economics, Public economic; Poverty, Inequality and Government Policy in Less Developed Countries; Non-market valuations and Natural Resource Economics

Henrique Lopes Bengi Moko, Angola

Web/Social Media Manager

Qualifications:

Bachelor in Architectural Engineering

Research Interests:

Frame Structures, Surface Structures, Concrete Structures, 20th Century History, Wood Structures, American Architecture, Generative Design Computing, Digital Fabrication

Henry Chijioke Nwofe Philip, Nigeria

Consultant

Qualifications:

B(Eng) in Electronics

Research Interests:

Formula one car electronic circuits, PLC systems in Food Processing, Biotechnologies, Mechatronics, Artificial Intelligence

Tah Clovis, Cameroon

Consultant

Qualifications:

Bachelor of Technology in Food Engineering//MSc in Food and Beverage Innovation Management

Research Interests:

Food biotechnology

Nicholas Tieno, Kenya

Consultant

Qualifications:

MSc in International Economics and Business // BSc in Economics

Research Interests:

Econometrics; Micro and macro-economic theories; Environmental economics, Public economic; Poverty, Inequality and Government Policy in Less Developed Countries; Non-market valuations and Natural Resource Economics

Esther Letushila Ndashaala, Namibia

Consultant

Qualifications:

BSc(Agric)(Hons) in Food Science and Technology

Research Interests:

Human Nutrition, product development and physico-chemical properties of sugarcane juice.

Ferbie Kuuji, Ghana

Consultant

Qualifications:

BCom in Business Administration

Research Interests:

Traditional African Foods, Global Food Trends, Restaurant designs

Michael P. Awuah, Ghana

Consultant

Qualifications:

Bcom in Importing and Exporting of Goods

Research Interests:

Importing and Exporting Goods, logistics, security, border control, international commerce, software for trading and logistics

Goals and Objectives

1. To be the solution to any problem related to Food production in Africa. 2. To be the first port of call for issues regarding Food Laws and Food Safety. 3. Smooth and Easy networking amongst various stakeholders.

AFR Values

As African Food Revolution we use UBUNTU as part of the teams’ core values. We define UBUNTU into survival, solidarity spirit, compassion and respect.

Survival

The performance and survival of AFR depends on the individual team numbers who through their knowledge, skills and abilities ensure that AFR maintains high levels of productivity and effectiveness. The team members rely on each other to ensure that personal goals are sacrificed for the goals of the team.

Solidarity spirit

We value working on tasks as a team as we firmly believe that the African food problem can only be solved by Africans. By working as different nationals with a common goal, helps us embrace a spirit of unison on a common enemy which is hunger.

Compassion

Compassion has made Africans survive in difficult times. Compassion in AFR helps us create a shared vision. We firmly believe that all humans are interconnected. The shared vision ensures that all our team members belong in a gastronomic social network with common goals and objectives.

Respect

At AFR we understand that lack of respect and dignity leads to unobtainable goals. High levels of respect and dignity positively influence AFR performances. Our team members aim to possess mutual trust for each other and various stakeholders, which creates a positive climate, leading to a more effective AFR team. Our diversity in the group and the respect for each other makes us a powerful entity.

Indigenous Food harvesting and management

One of the cornerstones of any developing community/society is the ability to identify local sourced food resources and modify them so that they are part of a sustainable productive food chain. Indigenous food sources are often adapted to local biomes and often outperform imported food sources. In Africa a number of these food sources have not been studied fully. In recent years the potential to use Baobab trees to alleviate poverty has been evaluated. A number of foods still have not been exploited fully. It is for this reason that the African Food Revolution will look at food chains for various local foods on the African continent. This will involve characterization of the food matrixes and the evaluation of the production of novel food products. The African Food Revolution will be the pioneers in this domain and will publish scientific research in reputable journals. Micro-industries will be initiated hopefully across Africa with the goal of reducing the levels of poverty on the continent. AFR will work across the Food chain, offering the following services to food producers: Local and traditional food product development and marketing Scientific research on indigenous and traditional African foods Indigenous animal husbandry and welfare Novel food production Insect marketing and recipe development Product development Developing and modifying African Food laws and Food Safety Regulations Career guidance for students Small farmer training Equipment testing and suggesting suitable equipment for food producers Market analysis using Artificial Intelligence. Regression models and Exchange Rate models

Our Research and Development Hub

As a team we use our previous experiences in Africa to ideate, strategize and find solutions to the food crisis in Africa through embracing technology and use of the latest research methodologies.

Rural entrepreneurship

Has a huge potential to drive food production in marginalized areas and alleviate poverty through employment creation. Local agrifood chains have multiple hindrances which often affect the full potential of this industry. AFR intends to disruptively penetrate this sector using technology, intuition and scientific acumen. There is a huge potential in creating a new viable industry using indigenous and traditional foods. This is due to increased number of African food making into mainstream production streams.

Our potential clients

Our potential clients are the numerous farmers, food producers and owners of small holder restaurants, selling mainly indigenous food products. Our various potential customers have limited access to food evaluation by scientific institutes. We link the gap between the Doable and the Un-Doable, demystifying all potential threats.

Current and future projects

1. Crowdsourcing of water vessels for Rammash and Umm Shawkah Villages in Sudan 2. Consultation services on edible insect packaging to farmers in Kezi district (Zimbabwe) 3. Consultation services on local chicken farming in Accra (Ghana) 4. Market Research on tomato production in Yuaonde (Cameroon) 5. Amagugu Food Festival (Traditional African Food and Beverages Expo 2019) April 2019 in Matobo, Zimbabwe www.africanfoodexpo.com