The global food system is at a crossroads. With increasing pressures from climate change, population growth, and dwindling natural resources, food insecurity remains one of the most pressing challenges of our time. Millions across the world face limited access to nutritious food, leading to malnutrition and diet-related chronic diseases. In this context, functional foods—foods that provide additional health benefits beyond basic nutrition—are emerging as a promising solution to improve public health and sustainability. These foods, derived from nutrient-dense and underutilized crops, offer a path to healthier communities and more resilient food systems.
In this expert interview, we speak with Ms. Dorcas Odunayo Makanjuola, a distinguished expert in food science and sustainable agricultural systems. She is holding Master of Science degree in Agriculture and Food Systems from the Czech University of Life Sciences Prague. Ms. Dorcas has dedicated her career to developing innovative functional foods aimed at addressing food insecurity and chronic diseases. Her extensive research and product development efforts focus on utilizing underutilized legumes to create healthier, sustainable food alternatives.
The Global Food Crisis: A Growing Concern
According to the Food and Agriculture Organization (FAO), nearly 828 million people worldwide were affected by hunger in 2021, a number that continues to rise due to conflicts, economic downturns, and climate-related disasters. Beyond hunger, billions more suffer from micronutrient deficiencies that is leading to poor health outcomes and diminished quality of life. Food systems heavily reliant on staple crops like wheat, corn, and rice are increasingly vulnerable to climate shocks and supply chain disruptions, highlighting the need for diversified, resilient agricultural practices.
Simultaneously, the rise in diet-related chronic diseases—including obesity, diabetes, and cardiovascular conditions—places an immense burden on healthcare systems worldwide. Addressing these interconnected challenges requires innovative solutions that prioritize nutrition, sustainability, and accessibility. Functional foods, particularly those derived from sustainable crops, can play a pivotal role in bridging these gaps.
Introducing Ms. Dorcas Odunayo Makanjuola: Championing Sustainable Functional Foods
Ms. Dorcas Odunayo Makanjuola is a leading figure in the field of functional food innovation. She is having nearly a decade of experience in food product development and research, she has made significant strides in creating healthier, more sustainable food options.
Her work centers around transforming underutilized legumes—such as pigeon peas, bambara beans, and tepary beans—into functional foods that offer enhanced nutritional profiles. These legumes are nutrient-dense, rich in protein, fiber, and essential micronutrients, and have the added benefit of being climate-resilient crops. Through her research, Ms. Dorcas has explored advanced food processing techniques, including biofortification, precision fermentation, and ultrasonic-assisted extraction, to preserve the bioavailability of nutrients while improving sensory appeal and shelf life.
Notable among her innovations are products such as gluten-free snacks, plant-based protein alternatives, and biofortified flours that cater to modern dietary needs. Her scholarly contributions include research on the physiochemical properties of native and acetylated pigeon pea starches and the effects of various drying methods on spices’ volatile components.
Ms. Dorcas’s Perspective on Food Security and Functional Foods
When asked about the current state of global food security and the role of functional foods, Ms. Dorcas shared valuable insights:
“The global food system is at a tipping point. We must rethink how we produce, process, and consume food to ensure it meets the nutritional needs of a growing population while minimizing environmental impact. Functional foods offer a dual advantage—improving public health outcomes and promoting sustainable agricultural practices. However, we need to go beyond traditional crops and focus on nutrient-dense, resilient alternatives.”
Ms. Dorcas emphasizes the importance of underutilized legumes in addressing food insecurity. “Legumes like pigeon peas, bambara beans, and tepary beans are often overlooked in mainstream agriculture, yet they hold immense potential for improving dietary diversity and soil health. These crops are drought-tolerant, nitrogen-fixing, and require fewer inputs, making them ideal for climate-resilient farming.”
She also highlights the challenges in bringing functional foods to mainstream markets: “One of the biggest hurdles is consumer awareness and acceptance. Many people are unfamiliar with these crops and their benefits. There is a need for educational campaigns and partnerships with food companies to make these products more accessible and appealing to consumers.”
The Way Forward: Ms. Dorcas’s Recommendations
Looking ahead, Ms. Dorcas advocates for a holistic approach to tackling food insecurity through functional foods:
Diversifying Agricultural Systems: “We need to move away from monoculture farming and promote crop diversity. Governments and agricultural institutions must invest in research and development to unlock the potential of underutilized crops.”
Supporting Smallholder Farmers: “Many of these legumes are already grown by smallholder farmers in Africa, Asia, and Latin America. Providing them with the necessary resources, training, and market access can drive sustainable agricultural development and improve livelihoods.”
Innovation in Food Processing: “Advanced food processing techniques can enhance the nutritional value and shelf life of functional foods. It is essential to invest in technologies that preserve the bioavailability of nutrients and reduce antinutritional factors.”
Policy and Market Support: “Policymakers must create an enabling environment for functional food innovation. This includes funding research, providing incentives for sustainable practices, and supporting public-private partnerships to bring these products to market.”
A Path to Healthier and More Resilient Food Systems
The insights shared by Ms. Dorcas Odunayo Makanjuola underscore the critical role of functional foods in addressing global food insecurity and promoting sustainable agricultural practices. By focusing on underutilized, nutrient-dense crops and leveraging innovative food processing techniques, we can build healthier communities and more resilient food systems.
As the world grapples with the dual challenges of malnutrition and environmental degradation, the work of experts like Ms. Dorcas provides a beacon of hope. Through her research, product development, and advocacy, she is paving the way for a future where everyone has access to nutritious, sustainable food—a future that benefits both people and the planet.
Media Details:
Organization: Czech University of Life Sciences
Website: www.czu.cz
Country: Czech Republic
