Muthupandian Ashokkumar at the University of Melbourne in Australia, along with Francesca Cavalieri, Meifang Zhou, and Srinvas Mettu, will produce edible microballoons made from protein that contain essential nutrients for adding to common foods to combat malnutrition in mothers and infants. Encapsulating the nutrients, rather than adding them directly to food, helps keep them stable and promotes their absorption in the body. It can also mask unpleasant tastes, and control the timing and location of nutrient release, which can increase their performance.