WASD has built a strong network of researchers, policy makers, educators, consultants and employers from all parts of the world to exchange knowledge and experience and discuss current developments and challenges. This directory include all people who either participated in any of our various events (conferences, seminars, workshops, debates, etc) and/or contributed to one of our publications (books and journals). If you are interested in joining the WASD network directory, please  complete the application form. Please check your details in our directory after 48 hrs and if you can not find your name, please contact the directory coordinator at admin@wasd.org.uk.

Photo of Dr. Ihab Tewfik

Dr. Ihab Tewfik

Course Leader University of WestminsterLife Sciences
Location: London, UK


Ihab is a Registered Nutritionist (Public Health) who has expertise in planning, implementing and evaluating sustainable nutrition-sensitive intervention programmes at population level. Ihab has developed an independent academic research career that underpins the pivotal role of nutrition science in modulating complications of global chronic diseases through tailored functional recipes (TFRs). These innovative TFRs are optimised using locally produced food ingredients which are formulated into meals to nourish vulnerable populations and ascertain their optimum health. Dr Tewfik is the Programme Leader Human Nutrition (UG-programme), University of Westminster. In addition to his PhD from London South Bank University, Ihab holds Master of Public Health (M.P.H) and Doctorate of Public Health (Dr.P.H) from Nutrition Department, University of Alexandria. Dr Tewfik’s research theme: “Local Food for Global Health”. The ultimate strategy of this research theme is to optimise tailored functional recipes (TFRs) / model meals to modulate global chronic disease. These functional food recipes are not limited to the elimination of undernutrition (macronutrient) but extend to the design and engineering of food that transcends disease prevention by improving availability of micronutrients, increasing biological functions and promoting sustainable health. These TFRs draw from the growing evidence-based science linking diet to disease epidemiology and links it to ethnobotany, consumer specific dietary preferences and advances in food technology to develop model meals that seek to attenuate/manage a variety of public health concerns.



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