Dr Kunyanga has been engaged in various projects in food sciences and nutrition mainly focusing on development of food based interventions such as food supplements and functional foods with health promoting properties that can be used to address malnutrition and hunger in Africa using locally available low cost food ingredients. These foods are developed mainly for vulnerable groups such as malnourished individuals, patients living with HIV/ AIDS and other immune compromising diseases, diabetics, obesity etc.
She is involved in analysis of nutritional components in foods, functional properties such as antioxidant activity, antidiabetic potential and antimicrobial properties of various foods that have potential to address disease of public health concern such as diabetes, cancer and obesity. Dr Kunyanga’s vision is to be at the frontier of learning and in the consequent application of the rich knowledge acquired to make a positive difference to humanity.
