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Fungo Profile

 

FAO-UN Ethiopia, CMC Road, Bole Sub City, Kebele 12/13, P O Box 5536, Addis Ababa, ETHIOPIA, Mobile Tel: +251973106461 Skype: rfungom,

ResearchGate: rfungom, Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

FAO-UN Ethiopia, CMC Road, Bole Sub City, Kebele 12/13, P O Box 5536, Addis Ababa, ETHIOPIA, Mobile Tel: +251973106461 Skype: rfungom,ResearchGate: rfungom, Email: This email address is being protected from spambots. You need JavaScript enabled to view it. Robert Fungo has a PhD in Applied Human Nutrition from Makerere University, Uganda. He is the First Vice President of the Federation of African Nutrition Societies (FANUS). He has published about 20 peer reviewed articles in reputable journals and is serving as a Reviewer for a member of Journals. Robert is Researcher and Academician in the field of nutrition, food technology and value addition. Robert has served as a consultant for, UN FAO, RUFORUM, FANTA III Project, Bioversity International and Ministry of Health in Uganda. He has mainly published on topics related to how forest foods contribution to food and nutrition insecurity and how banana based products can address malnutrition among children and women in East and Central Africa. Robert was previously the Secretary General of African Nutrition Society, an advocacy platform advocating for food and nutrition security to be recognized by African governments as a development agenda. Robert’s Professional Interests include; As a Nutritionist & Food Technologist, he is interested in understanding the influence of agriculture and food systems on the nutrition and food security of women and children in low and middle-income African countries (LMIACs)

. Specifically, my interests include; i) How agriculture and landscape biodiversity influences diet quality and food security among rural poor households in LMIACs; ii) Using multi-sectoral and multidisciplinary approaches, how promotion of integration of nutrition in sector wide national policies and strategies and community level interventions including; agriculture, livestock and fisheries, gender and education influence nutrition and food insecurity; iii) How indigenous underutilized and neglected African foods, including untapped forest foods impact nutrition and food security of vulnerable rural poor populations in  LMIACs; iv) How food systems changes related with the “nutrition transition” in LMIACs potentiate  risk of micronutrient deficiency and obesity  and the impacts of urbanization and household food security mediate these dynamics and v) The importance of regaining livelihoods in emergency situations through better governance of agriculture, water and health to improve nutrition status, dietary diversity in low-income rural communities