Food Systems Researcher

Avin Ahmadnian is an undergraduate student at the University of Toronto pursuing a major in Biology with double minors in Chemistry and Near and Middle Eastern Civilizations. She is a member of the UofT Alternative Protein Project and is passionate about exploring innovative, sustainable approaches to food systems. Her research working with the Good Food Institute’s Academic Challenge focuses on developing affordable and scalable protein sources through the valorization of agricultural and industrial byproducts, with the broader goal of improving accessibility and sustainability within the alternative protein space. Cultural familiarity can be as important as nutrition when designing sustainable foods.Description goes here

Food Systems Fellow

Francis Eddie Boyenge is a Commonwealth Scholar pursuing an MSc in Food Science and Nutrition at the University of Leeds. Originally from Uganda, he brings over five years of experience in community nutrition, research, and food systems, with a strong commitment to improving the health and wellbeing of vulnerable populations. His interests span food product development, sustainable food systems, and climate-resilient crops, with a particular passion for translating food and nutrition science into practical, community-centered solutions. Through the Tailored Food Fellowship, Francis aims to deepen his understanding of how research, policy, and food innovation can work together to create healthier, more sustainable, and equitable food systems.

Fun food fact: Give Francis a bowl of finger millet porridge, and before long you'll find yourself in a lively conversation about nutrition, food chemistry and climate-resilient agriculture.

Food Systems Project Support

Lyndsey enjoys understanding complex problems and finds energy in the massive potential for positive social and environmental change that food systems offer. A recent graduate of the University of Cambridge in Global Risk and Resilience and the University of British Columbia in Food and Resource Economics, Lyndsey enjoys applying her research experience to analyze real-world food systems. She’s eager to help Tailored Food advance their mission to advance healthy, affordable, and accessible food systems. Outside of work, she can often be found rowing and exploring nature. 

Executive Assistant 

Theresita has been a personal assistant for over 10 years and a dedicated person with extensive experience in administration and operational needs. Proactive and organized professional well-versed in documentation and coordination of office affairs. Theresita is a flexible, independent, and experienced Virtual Assistant for 5 years, providing multi-functional support to organisations, leaders and senior management across a range of different sectors including corporate, government and charitable organisations; successful in managing e-mail inboxes, scheduling meeting and capable in maintaining filing system and supports senior management across different sectors.

Research Assistant & Graphic Design 

Calla Doh is a student at Rice University studying Environmental Sciences and Poverty, Justice, and Human Capabilities. She is passionate about advancing environmental justice through building just, healthy, and sustainable food systems worldwide. Her experience spans multiple continents and disciplines, from malnutrition research in rural India to food security policy advocacy with the City of Houston and a plant-based dining campaign at Rice. Raised in Seoul by a family of foodies, she is an avid cook of Korean food! In her free time, she enjoys hosting her podcast "Staying Real", hiking, hip-hop/K-pop dancing, and writing.

Research Manager

She is an experienced researcher delivering end-to-end research cycles in the anti-poverty and food systems sectors. She is skilled in quantitative, qualitative, and participatory methods, generating actionable insights to inform programmes, policy, and grant-making. Her work has explored global food system innovation, sustainability, and equity, producing evidence-based recommendations to guide strategic decisions and strengthen community voice. Sara is passionate about ethical, participant-led research that drives systemic change. Outside of work, she loves experimenting in the kitchen, especially with zero-waste cooking and baking and is known among friends as the one who always makes the birthday cakes.

Food Systems Project Support

Sabrina is a geography graduate with a passion for sustainable development, agrifood systems and food security. With experience in research, project management and food systems policy, she has contributed to the IPBES Report on Food, Water, Health and Biodiversity, managed conservation projects in the German Alps and supported the youth led advocacy work of the World Food Forum Australia Chapter. She is driven by the question of how we can use land and resources in ways that support both nature and human wellbeing. In her free time she can be found in the mountains either hiking or ski touring, with her nose in a book, or experimenting with new recipes using homegrown fruits and vegetables.

Food Systems Fellow

Sunaira Jain is an undergraduate at Emory University studying Biology, Data Science, and Nutrition Science, with interests in food science, sports nutrition, and sustainable food systems. Her experience includes developing individualized nutrition plans for athletes and patients, conducting research at Emory on how genetic and phenotypic differences in Drosophila melanogaster influence lifespan and social behavior, and founding an allergen-free food venture for people with diverse dietary restrictions. She has also explored the use of AI to detect patterns in dietary and health data that may indicate micronutrient deficiencies. At Tailored Food, she is excited to apply her nutrition science background to developing accessible, nutrient-dense, and culturally relevant food solutions. Fun fact: Growing up as a competitive badminton player with food allergies sparked her childhood dream of creating her own line of protein powders.

Food Systems Fellow

Monica Marika is a food and nutrition scientist, dedicated to transforming global food systems through research, innovation, and strategic collaboration. She is currently pursuing a PhD in Nutrition Science at Hochschule Fulda, Germany (Dissertation: Digestive Stability of Polysorbate 80 (PS80) Micelles - bioavailability and nutrient delivery modelling using Caco-2 intestinal cell lines and curcumin as a bioactive model compound). Her expertise lies in researching and developing nutrient-dense, accessible, and climate-resilient food solutions using underutilized indigenous crops and cutting-edge processing technologies borrowing from her MSc project across South Africa, Jamaica, and the USA under the Africa Alliance Program at the USDA agricultural research unit - Michigan State University.

Long walks takes majority of her free time, or in the Lab learning the Ins and Outs of  Caco-2 cells or trying out different ice cream joints.

Project Director 

With an MSc in Environmental Technology and International Affairs, food system sustainability has been Tanya's focus for a decade. Moving from food waste & recovery efforts, to running a zero-waste food service business, before taking on the challenge of building nutritious low-cost food systems. Tanya has a diverse background rich in inter-cultural experience, speaks 5 languages and outside of work she explores the trails around her mountain home by paraglider, skis or on foot.

Food Systems Fellow

Shivan Grace Nakisitu is a nutritionist with a B.Sc. in Human Nutrition and Dietetics from Kyambogo University. She specializes in public health nutrition research, and sustainable food systems. Grace is passionate about climate action, sustainability and turning complex nutritional science into evidence-based solutions for healthier communities.

Fun Food Fact: In Uganda, almost everyone she meets and learns she’s a nutritionist expects her to prescribe a magical daily "superfood" to prevent sickness and control weight like medicine! In reality, there is no secret prescription required.

Food Innovation & Research Assistant

Georgina is passionate about food and creating more sustainable food systems. After four years developing plant-based meat alternatives, she is now using her technical skills to bring nutritious, low-cost foods to life. Growing up in South Africa gave her a strong drive to tackle food security across the African continent. With three nationalities and four languages, she enjoys working in international, diverse teams. Outside of work, she can usually be found adventuring in the Swiss mountains, hiking, skiing or camping. Georgina loves organising supper clubs where she experiments with new cuisines and recreates local atmospheres.

Executive Director

Taylor Quinn is a social entrepreneur dedicated to building nutritious low-cost food systems. He moved to Liberia during the Ebola outbreak, and used his background as a food anthropologist to build a Liberian-owned business that produces nutritious low-cost delicious food (flavored cassava-based porridges) for consumers in extreme poverty. He has since taken this model to work in 10 countries, from Brazil to Congo, while also scaling up this approach at the UN World Food Programme.

Research Director

Nicole Riker has collected a broad array of research experience across multiple sectors. She has led research in neurosurgery and neurosurgical simulation to launch innovative residency programs across Europe, developed and launched assessment tools while building disaster relief programs in Central America and the Caribbean and worked to identify innovative solutions and entrepreneurs in the global food sector, connecting them with resources to create successful partnerships. Nicole has a BA in International Relations and holds an MSc in Sustainable Development from the School of Oriental and African Studies (SOAS). In her time off she still loves to learn about food through cooking new recipes and reading as much as possible about global food systems.

Food Systems Fellow

Rose Daphnee Tchonkouang uses her background in biotechnology and food technology to support the development of sustainable food systems that provide safe, nutritious, and accessible foods. She has worked across research and industry in Africa and Europe, gaining experience in food quality, food safety, and innovative technologies that improve the nutritional value and sustainability of food products. Driven by a passion for turning science into meaningful impact, Rose is committed to developing solutions that address food security, climate-related challenges, and food waste, with the goal of creating healthier and more resilient food systems. She is particularly motivated to ensure her work benefits society, especially underserved communities facing food and nutrition challenges. Rose enjoys discovering new places, experiencing different cultures, and creating memorable moments with family and loved ones.

Research Manager

Marybeth Ubanwa is a data analyst with a diploma in Data Science, a Postgraduate in Technology and Management, and an MSc. in Global Food Security and Nutrition. Her professional journey includes serving as the Communication and Campaign Manager at Proveg Nigeria and as a Market Researcher with Proveg International, where she contributed to the Smart Protein project. Marybeth has conducted plant-based food research in Nigerian schools and marketplaces. Notably, she embraced a plant-based lifestyle at 19 and has since passionately evangelised, taught, and prepared plant-based buffets for her audiences.

Food Systems Fellow

Dorathy has a background in Food Technology and Human Nutrition. She is currently working as a Breakfast  Chef while studying toward an MSc in Nutrition and Health Analytics at Munster Technological University in Ireland. Her key interests lie at the intersection of nutrition, data analytics, food and nutrition security with sustainable food systems.

Dorathy has also volunteered with food banks. She has helped with community farming, food processing, and food security projects. This includes organizing the Green Bazaar. She strongly believes in using insights from data and local initiatives to tackle food insecurity.

She is particularly passionate about reducing post harvest losses and improving access to nutritious foods. Her long term vision is to develop community based food processing hubs that enable farmers and communities to add value to their produce, reduce waste, and create sustainable food system solutions with lasting impact. 

Outside work and studies Dorathy loves to cook and her favourite place to be is the open air village farmers market – the fresh air, wet soil and fresh produce feels like heaven!!