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Academy membership

Members profile


Dr Molly Muleya

Organisation name

University of Nottingham (Future Food Beacon)

Job title

Research fellow

Scientific Title

Research fellow



Country of current residence


Expertise and interests

Sectoral expertise

Agriculture and food systems, Food Science, Food Security, Nutrition

Disciplinary Expertise

Academic Support, Acquisition, Agroecology, Agroecosystems health, Biological sciences, climate change, Climate Smart Agriculture, food and nutrition, food insecurity and undernourishment, Food policy, Food science, Food Science and Technology, Food Security, Food technology, Nutrition, nutrition and product processing, one health, Public health, soil feritility and science, Sustainability

Area of interest

Consumption, Food, Food security, Diet quality, Health, Health systems


Members introduction

 I am passionate about research at the interface of agriculture, food science, nutrition and health to achieve food security.  I am interested in the protein and mineral digestibility from foods of dietary and planetary importance. My research seeks to understand factors across the food chain that modify protein and mineral bioavailability of foods and interventions that can be used to improve protein and mineral supply in food systems. 

Academic publications

Recent publications

Molly Gabaza, Maud Muchuweti, Peter Vandamme, Katleen Raes  (2017). Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels? Food Reviews International 33(6), 561-586.

Molly Gabaza, Habtu Shumoy, Maud Muchuweti, Peter Vandamme, Katleen Raes (2016). Effect of fermentation and cooking on soluble and bound phenolic profiles of finger millet sour porridge. Journal of Agricultural and Food Chemistry 64(40), 7615-7621.

Molly Gabaza, Habtu Shumoy, Lindsey Louwagie, Maud Muchuweti, Peter Vandamme, Gijs Du Laing, Katleen Raes (2017). Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility. Journal of Food Composition and Analysis: doi: 10.1016/j.jfca.2017.05.011. 

Habtu Shumoy, Sara Lauwens, Molly Gabaza, Julie Vandevelde, Frank Vanhaecke, Katleen Raes (2017). Traditional fermentation of tef injera: Impact on in vitro iron and zinc dialyzability. Food Research International 102: 93-100.  

Habtu Shumoy, Molly Gabaza, Julie Vandevelde, Katleen Raes (2017). Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. Journal of Food Composition and Analysis 58: 52-59.

Recent Projects

Click the links below for details of this members recent projects

Iron and zinc bioaccessibility of Zimbabwean traditional complementary porridges


Member for
2 years 9 months