Aft er taking my baccalaureate in chemistry and biology, I was planning to study medicine. However, I became very interested in the work of Georges Nicks Tsimba – a nutritionist and dietician, ophthalmologist and specialist in ocular surgery – on the screening for and care of malnutrition in children and, especially, the way Tsimba developed, enriched and preserved foods produced locally. I was really very keen and wanted to become like him. I had told him that I wanted to become like him but that my father was dead and my family poor and that I had nobody to pay for my education. He said to me: “I take this to heart.”
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