Evaluation of grain, flour and bread quality using bio-fortified maize, nutrition

Description of the topic

        •    Assess some bio-fortified maize landraces such as zinc, iron fortified and QPM with different

             grain quality to produce bread

        •    Assess bio-fortified maize based bread

        •    Assess the contribution of maize bread to RDA

        •    Learn about Nixtamalization process

        •    Networking with CIMMYT scientist and acquire a general perspective of breeding/field work

Work expectations

1. Learn about maize quality analysis techniques available at CIMMYT
2. Have full access to CIMMYT quality laboratories and equipment
3. Have sufficient agreed maize samples for analysis
4. Co-authorship in case the data I contribute to, is publishable
5. Work hours: 9 – 6pm and willing to work late in the evening if permitted
6. Daily supervision and full support of laboratory technicians

Required skills

1. Food science and biochemistry knowledge
2. Good laboratory practices
3. General introduction to CIMMYT and Mexican culture
4. General introduction to the available instruments
5. Knowledge of local nixtamalization processing methods

Activities

1. Observe and conduct laboratory protocols to assess nutrition quality of maize
2. Observe and do the nixtamalization process in the lab and visit local tortillas factory to understand the different processes and a variety of products
3. Elaborate bread with differently bio-fortified maize and assess its physico-chemical and rheological, nutritional properties
4. Visit one of the maize breeding programs
5. Assess to exploring the available maize based foods from bio-fortified maize