Cell Mechanics to Increase Nutrition of Vegetable-Based Fare

Philip LeDuc of Carnegie Mellon University in the U.S. will attempt to increase consumption of native, highly nutritious but underutilized leafy vegetables found in Africa by using mechanical processing of the plant's cells to improve palatability as well as nutrient bioavailability. Using cell mechanics to alter the properties of these crops could lead to improved, low-cost diets for infants and children.