People around the world eat peanuts in all sorts of ways – as a roasted snack, as a powder sprinkled onto cereal, as a sauce blended into stew. But would consumers gulp down a peanut beverage? Aggrey Gama thinks so. Gama, a PhD student at the University of Georgia’s Griffin campus, is crafting a drink that would deliver the nutrition and tastiness of peanuts to consumers in his home country of Malawi.
How do you find a needle in a haystack? Well, it isn’t impossible, at least not statistically. Researchers have faced a similar problem for years when trying to test for mycotoxin contamination in food lots.
John Yawe took a big step moving from his home country of Uganda to pursue a master’s degree in Zambia. With more than 2000 kilometers separating the two countries’ capitals, the differences in culture and language would have deterred many people. But for Yawe, who graduated late last year from the University of Zambia with a MSc. in Agricultural Engineering, a master’s degree meant that he could advocate for smallholder farmers, who produce 80% of the food grown in Uganda.
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