The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University was established in 1981 with the mission of bringing together biomedical, social, political, and behavioral scientists to conduct research, educational, and community-service programs to improve the nutritional health and well-being of populations throughout the world.
Who We Are
Who We Are
Dr. Webb is the Alexander McFarlane Professor of Nutrition at the Friedman School of Nutrition Science and Policy at Tufts University. As Chief of Nutrition in World Food Programme (2003-2006), he oversaw programs in 30 countries and played a key role in organizing response to food and nutrition needs in many emergencies. This underscores Prof. Webb’s globally recognized leadership in defining policies and actions relevant to food aid. Prof. Webb is also the Director of the Nutrition Innovation Lab, which generates empirical findings relevant to USAID programming in agriculture, health, and nutrition. Oxfam Great Britain and Tufts to increase the use of evidence-based research in humanitarian policy and practice. That activity produces systematic reviews of topics on humanitarian action. Prof. Webb was one of the core authors in the 2013 Maternal and Child Health Lancet Series.
Dr. Rogers is Professor of Economics and Food Policy and Director of the Food Policy and Applied Nutrition Program at the Friedman School of Nutrition Science and Policy, where she has been on the faculty since 1982. Prof. Rogers has over 30 years of experience promoting evidence-based policy and programs related to food security, food consumption, and nutrition in the developing world.
Shelley is a registered dietitian and has a background in Title II food aid, food and nutrition security, HIV/AIDS, maternal and child health nutrition, nutrition curriculum development, agricultural development, and water and sanitation. She has a MPH from University of North Carolina Chapel Hill and a B.S. in Nutrition Science from Pennsylvania State University. She has spent time living in Africa and Asia working with USAID, WFP, UNICEF, several research institutions, and various NGOs.
Stacy is a recent graduate from the T. H. Chan School of Public Health at Harvard University where she earned her M.S. in Global Health and Population with a concentration in Nutrition. Prior to joining the FAQR team, she worked with various organizations in different contexts, most recently at the University Research Company on the USAID-funded TRAction Project, a maternal health focused implementation research project. Stacy also holds B.A.s in Economics and African Studies from Boston University.
Ilana has a MPH in Global Epidemiology from Emory University, and a B.S. in Neuroscience from the College of William and Mary. She was a Peace Corps Volunteer in Burkina Faso from 2008-2010, and has previously worked for CARE, the CDC, and the Carter Center.
Lindsey graduated from Brandeis University with an M.A. in Sustainable International Development. Formerly she served as a Peace Corps Volunteer from 2010 to 2012 in The Gambia supporting community health initiatives, a program coordinator for service learning programs at Dartmouth College, and an intern with Pathfinder International and Mercy Corps in Tajikistan. Lindsey holds a B.A. in International Relations from Beloit College.
Michael recently received his Ph.D. in Grain Science from Kansas State University. Prior to this, he worked in food industries in India. He has experience in rice fortification and has helped transfer the technology to partners in India, Brazil, and Dominican Republic.
Dr. Rosenberg is a university professor in nutrition and medicine at Tufts and Senior Scientist at the USDA Human Nutrition Research Center on Aging (HNRCA). Formerly Dr. Rosenberg served as Dean of the Friedman School and as the Director of HNRCA. An internationally recognized leader in nutrition science, Dr. Rosenberg has been involved in nutrition and food policy issues ranging from dietary guidelines and reference intakes to international nutrition recommendations.
Maria is a first-year M.S. student in the Food Policy and Applied Nutrition program at the Friedman School, with concentrations in humanitarian assistance and nutrition interventions. She holds a B.S. from Stetson University in Global Development Studies, and an MSc in International Development and Humanitarian Emergencies from the London School of Economics.
Ye graduated from Johns Hopkins with a MSPH in International Health-Human Nutrition and a certificate in Public Health Economics. She has contributed to research on the Native American food environment, and has worked on issues related to breast-milk substitutes for the NetCode at the World Health Organization. Ye has a B.A. in International Relations from Tufts University.
After serving as a Peace Corps Volunteer in the first health sector program in Ethiopia, Breanne received an MPH in Global Health from Boston University. She is skilled in qualitative research methods and statistical analysis. Prior to FAQR, she worked on a variety of studies in the Department of Emergency Medicine at Boston Medical Center.
Ken is an assistant professor at the Department of Public Health and Community Medicine of Tufts Medical School. He graduated from the Friedman School of Nutrition Science and Policy of Tufts University with a Ph.D. in Food Policy and Applied Nutrition. Ken’s research interests include promoting physical activities and healthy diets among children and older adults.
Pam graduated from Northeastern University with an MBA in Marketing. She also works as a Business Manager for a non-profit organization which promotes the use of knowledge on forecasting. Formerly, she has worked as a marketing manager at Agfa Medical and Polaroid, as well as a bakery manager at Whole Foods. Pam holds a BS in Business from the University of Binghamton.
Liz is a first year MS student in the Nutrition Interventions, Communications, and Behavior Change program at Tufts University's Friedman School. Liz received her BS from Union College in 2017, with a major in Psychology and minor in Sociology. During her time at Union, Liz served as the Website Coordinator for her college's chapter of Psi Chi International Honor Society. Her previous experiences also include a clinical internship at Pathways Nursing and Rehabilitation Center, and an assistant role in a Body Image, Weight, and Eating Disorder research lab.
Kristine recently received her M.S. in Food Policy & Nutrition from the Friedman School. Prior to this, she practiced as a Registered Dietitian specializing in pediatrics and neonatology. Working with NGOS, she has contributed to development projects in Burkina Faso and Sierra Leone. She holds a BS in Food Science & Nutrition from University of Maryland, College Park.
Akriti is Senior Research Assistant on the Food Aid Quality Review (FAQR) body composition and environmental enteric dysfunction sub-studies in Sierra Leone. Prior to joining FAQR, Akriti worked for Suaahara , an integrated nutrition project in Nepal. In her role with Suaahara , Akriti was responsible for planning and designing nutrition interventions and engaged in a number of project-related research efforts. Akriti has also served as Program Manager of the Global Health Concentration at Yale School of Public Health.
Isabel is a Research Assistant on the Food Aid Quality Review (FAQR) body composition and environmental enteric dysfunction sub-studies in Sierra Leone. Before joining FAQR, Isabel worked as Senior Nurse Research Nurse in clinical studies for severely and acutely malnourished children in Malawi. Other prior projects
Quentin provides consulting services to UN agencies, national donor aid agencies and international NGOs on staple food fortification. He is the Coordinator of the Technical Training and Support Group of the Food Fortification Initiative, an international network of private sector industry, public sector and civic sectors promoting staple cereal food fortification worldwide.
Devika has been involved in global nutrition research covering topics such as maternal and child health in developing countries, development and testing of supplementary foods for the prevention and treatment of child malnutrition, and addressing malnutrition through evidence-based policy, programs and innovative food products. She holds an MS in Food Policy and Applied Nutrition and MPH with a focus in Epidemiology and Biostatistics from Tufts University.
Agathe received an engineering degree in Food Technology from France in 2017. She became interested in food aid while working on the development of a nutritional bar for pregnant women in sub-Saharan Africa as part of a school project. She had previously completed a M.S. in Nutrition Science at the University of Massachusetts in Amherst, where she was involved in research on the link between postmenopausal breast cancer and obesity.
Dr. Vosti's current research focuses on the economics of maternal and early childhood undernutrition, with particular focus on developing and using bioeconomic models to improve the efficiency of national and subnational strategies for addressing micronutrient deficiencies in developing countries. He received his PhD in economics from the University of Pennsylvania, was a Postdoctoral Fellow with the Rockefeller Foundation in Brazil, and a Research Fellow at the International Food Policy Research Institute.
Dr. Sajid Alavi is a Professor of Extrusion Processing in the Department of Grain Science and Industry at Kansas State University. He received his Ph.D. degree in Food Science/Food Engineering from Cornell University in 2002. Dr. Alavi's research activities are focused in the areas of food engineering, interfaces between processing and nutrition, extrusion processing for food, pet food, feed and industrial applications, food microstructure imaging, and structure - texture relationships.
Michelle is a first-year student at Tufts University's Friedman School pursing a Masters in Food Policy and Applied Nutrition. Before coming to Tufts, Michelle taught English and French at a summer school in Morocco and spent the last year working in a hospital laboratory. She holds a degree in Biology from Fairfield University.
Brianna is a first year student in the Master of Nutrition Science and Policy (MNSP) program at Tufts University's Friedman School. In 2016, she graduated from Smith College with a double major in Chemistry and French Studies. She spent her junior year abroad at Smith in Paris. There she completed two semesters of coursework in French, taught English to French children and interned in a chemistry research lab at Université Paris 7 Didérot.
Archibald Henry is a Master of Arts in Law and Diplomacy student at the Tufts Fletcher School concentrating on Human Security, Conflict Resolution, and International Organizations. He has particular interest in civilian protection, peacekeeping, and local peacebuilding. He worked in Rwanda for three years before attending Tufts and has done research in Ethiopia as well. He is a dual French-American citizen and holds a BA in International Studies from Johns Hopkins University. His hobbies include traveling, world music, and soccer.
ACDI/VOCA is an economic development organization that fosters broad-based economic growth, raises living standards, and creates vibrant communities. Based in Washington, D.C., ACDI/VOCA has worked in 146 countries since 1963. Its practice areas are catalyzing investment, climate smart agriculture, empowerment and resilience, institutional strengthening, and market systems. In Burkina Faso, ACDI/VOCA manages the USAID Title II funded Victory against Malnutrition (ViM) Project.
Caritas Bo’s mission is to eradicate extreme poverty, promote social justice, and restore human dignity. Caritas Bo is a chapter of Caritas Sierra Leone, the relief and development wing of the Catholic Church in Sierra Leone. Caritas Bo is currently Managing the Field Survey component of the FAQR Phase III Four Foods Study in Pujehun District, Sierra Leone.
Memuna holds Master of Science degrees in Food Safety and Control from London South Bank University (LSBU) and Nutrition and Dietetics from Njala University, Sierra Leone. Memuna has aided and led national studies in maternal and child health, nutrition, and food security. In 2013, she co-managed the FAQR Phase II field data collection in the Kenema District of Sierra Leone. She is currently the Lead Offeror for the FAQR Phase III Four Foods Study in Pujehun District, Sierra Leone.
David is the Executive Director of Caritas Bo and the Grant Manager for the FAQR Phase III Four Foods Study. David holds Masters degrees in Peace Studies from the University of Bradford in the United Kingdom and in Educational Administration from the University of Sierra Leone with a Diploma in Social Work.
Global Food & Nutrition
Dr. Schlossman heads Global Food and Nutrition, which provides consulting services on global food and nutrition issues, markets, programs and policy. She is experienced in the full spectrum of food and nutrition, from programs and policy to physiological and scientific aspects and market analysis. She also directs overall strategy and provides technical assistance, research, evaluation, marketing and training services to private and public sector clients. Dr. Schlossman has worked in Africa, Asia, the Former Soviet Union, South and Central America, and is fluent in English, French, Spanish and German. Dr. Schlossman holds a Doctorate in International Nutrition from the Tufts University School of Nutrition Science and Policy and a Masters of Science in Nutritional Biochemistry and Metabolism and in International Food and Nutrition Policy from Massachusetts Institute of Technology.
Institut de Recherche en Sciences de la Santé
IRSS is the national health sciences research institute in Burkina Faso. During FAQR Phase II, Tufts subcontracted with IRSS to contribute in the research protocol and data tools design, to assure the field team training, to collect child anthropometrics and morbidity data at monthly food distribution sites as well as to conduct interviews and focus groups. IRSS was also responsible for monitoring data quality and collecting water and porridge samples for lab testing.
Laetitia holds an M.D. from the University of Ouagadougou and a Master’s degree in public health and health program management from the University of Paris VI, a master degree in Biostatistics from the University of Bordeaux. Currently she is pursuing a Ph.D. in public Health at Université Libre de Bruxelles in Belgium. From 2002 to 2012, she served as senior researcher at IRSS. She has over ten years’ experience coordinating research projects in public health nutrition, micronutrients, maternal and child nutrition, nutrition and HIV, nutritional transition, food security.
Northeastern University helps to provide technical support on supply chain optimization and cost modeling. Northeastern will work on developing models that consider the entire value-chain for food assistance programs as a “system”, developing simulations that help to assess the effectiveness and impact of FAQR recommendations relating to multiple food aid emergency scenarios, and developing data-driven decision aid tools to quantify the impact of key supply chain decisions in the context of food safety, nutrient stability, product quality and cost effectiveness.
Prof. Egun has worked with food aid, supply chain design and optimization and emergency response projects with a variety of organizations including UN WFP, UNHCR, and FEMA. As the Supply Chain Specialist, she focuses on mathematical modeling and analytics to aid decision making on what, where, how, and to whom to deliver food aid. Prof. Ergun received a Ph.D. in Operations Research from MIT.
Keziban is a Ph.D. candidate in Industrial Engineering at Northeastern University. She holds a M.S. in Operations Research from Northeastern University and a B.S. in Mathematics from Yildiz Technical University in Turkey. Her bachelor’s thesis explored the topic of close loop supply chain.
Project Peanut Butter
Project Peanut Butter (PPB) is a local non-governmental organization providing programmatic and humanitarian assistance to malnourished children and pregnant women in Sierra Leone. All PPB ready-to-use therapeutic food aid products are produced locally on a cost recovery basis. PPB currently provides their supplementary food aid products and runs the feeding program for the moderate acute malnutrition cost effectiveness study in the Pujehun District.
Save the Children
Save the Children is an international non-governmental organization that promotes children's rights, provides relief and helps support children in developing countries. Along with ACDI/VOCA, SAVE supports FAQR’s research study in Burkina Faso by managing commodity transport, providing on-site commodity management and oversight of the food distribution, and contributing to search dissemination. ACDI/VOCA and SAVE field staff will also accompany FAQR's Field Research Director to local stakeholder meetings and other in-country collaborators.
Washington University, St. Louis
During FAQR Phase II, Tufts partnered with Wash U, School of Medicine to assess effectiveness and cost-effectiveness of foods for treatment of MAM. In FAQR Phase III, Wash U’s responsibilities include assistance with site selection, coordination with in-country collaborators, and start-up and implementation of research. Wash U provides expertise in protocol development and leadership in the implementation of the clinical aspects of the study. Wash U works closely with Tufts to provide expertise in protocol development for the three sub-studies.
Dr. Mark Manary is an expert in food aid products and treatment of childhood malnutrition in sub-Saharan Africa. He conducted the first clinical trial on ready-to-use therapeutic food in 2001, and developed multiple local formulations of paste-based food aid products. He has looked extensively at gut health in African children, developing diagnostic tests for enteropathy. As a food producer through his NGO, Project Peanut Butter, he understands quality control and supply chain issues. As the co-investigator for the treatment study for FAQR III, Dr. Manary will direct the clinical comparison of 4 commonly used supplementary foods.
Meghan works in the pediatric patient-oriented research unit at Washington University School of Medicine in St. Louis under Dr. Mark Manary. Her research involves prevention and primary treatment of severe and moderately acute malnutrition. Additionally, she works closely with the food science team on designing and developing alternative least cost optimal formulations of ready-to-use therapeutic foods and ready-to-use supplementary foods for children and vulnerable pregnant women. She received an M.S. in social work and public health from Washington University.