Manju Reddy receives funding for wheat and corn flour research

March 27, 2019

Manju Reddy, professor in food science and human nutrition, received $18,961 from Nutrition International (Ottawa, Ontario, Canada) for the development of protocol to test the type of iron added to wheat and corn flours. While there are iron fortification guidelines currently in place, they appear to be ineffective in reducing the burden of iron deficiency anemia in developing countries, most likely due to ineffective quality control systems. This study will work to provide a cost-effective, rapid, and accurate test to identify the forms of iron added to flours to help government agencies check for compliance in food fortification programs.

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