Changing Dietary Patterns, Indigenous Foods, and Wild Foods

Kumiko Sakamoto is a Professor at the School of International Studies, Utsunomiya University in Japan, presently serving as sub-leader of UU-A program and a counselor. She holds a Ph.D. and an MA from Waseda University. She has worked with UNICEF and UNDP in Tanzania, and has conducted researched in Tanzania for over 23 years focusing on social development and culture, endogenous development, and wild food.   Lilian Daniel Kaale is a Senior Lecturer at the Department of Food Science and Technology, University of Dar es Salaam (UDSM) in Tanzania. She holds a Ph.D. in Food Science and Engineering and currently serves as the Head of the Department of Food Science and Technology, at the University of Dar es Salaam. Dr. Kaale’s main research interests are in Food Nutrition, Food Processing (food value addition), and antimicrobial substances for food preservation and safety.   Reiko Ohmori is a professor at the School of Regional Design, UtsunomiyaUniversity in Japan. She holds a Ph.D. and M.S. degree from Ochanomizu University and has worked at the National Defense Medical College. She has also belonged to the National Institute of Health and Nutrition, and Ochanomizu University as visiting researcher. Her research is focused on the association among health, dietary, and genetic factors. She has also researched the relationship between health and social capital.   Tamahi Kato is a researcher at the Center for African Area Studies, Kyoto University and part-time lecturer. She teaches at several universities in Japan and also does consultancy work. Dr. Kato has extensive experience working in Tanzania, including at the JICA Tanzania office, and has conducted research in Tanzania and Guatemala for more than 19 years. She holds a Ph.D. degree in Development Studies from the University of Sussex, UK.