The Food Science and Nutrition course aims to give students the means to understand and analyze the future economic, industrial and societal challenges of the quality and safety of food and human nutrition.
After a DEA Option Biochemistry applied to food sciences within the Laboratory of biochemistry applied to food sciences and nutrition (Labasan) -University of Antananarivo, she carried out, in 2006, thesis work on a program aimed at improving infant nutrition, in particular through the formulation and development of infant flour and improved complementary foods. As part of this thesis, she was able to do an internship in the "Nutrition, Food, Societies" research unit of the Montpellier Research Institute for Development (IRD) (now Nutripass).
In addition, through her end-of-study internships, she was able to work on the operational research project led by GRET on the development and evaluation of a strategy for improving the complement of young children in Brickaville ( east coast of Madagascar). Currently, the Labasan-University of Antananarivo continues its collaboration with GRET and IRD on the Food Fortification Project (PFOA) in order to produce fortified foods for children and young children. Vonimanitra Razafindrazaka supervises and co-supervises master students on this subject.
Finally, she was able to present, in collaboration with other researchers, an oral communication on the nutritional properties of baobab or Adansonia during the 5th Food Meetings in 2016 which you can consult here.