The course “FAO and World Food Security and Nutrition” was delivered by Dr. Divine Nganje Njie, the Food and Agriculture Organization (FAO)
November 22, 2018
From 7-8 November 2018, the Food and Agriculture Organization (FAO) delivered the course “FAO and World Food Security and Nutrition” at TUAT. The 2-day course was instituted in 2016 as one of the activities within the framework of a memorandum of understanding (MOU) between FAO and TUAT. The course contributes to the TUAT programme of innovation advancement.
According to Dr Charles Boliko, Director of FAO’s Liaison Office in Japan “TUAT is the first Japanese university that signed an MOU with FAO, and within this framework we have initiated many important collaborative activities such as this training course. Our office has been working very closely with the university on many fronts, and TUAT is even participating in implementing one of our projects on agro-forestry”.
This year’s course content covered the mandate and activities of FAO, the global and Asian situation of food security and nutrition, trends and challenges in the agriculture and food sectors, such as the changes occurring in food systems, and employment opportunities in FAO especially for graduate students and new graduates.
In total, 34 students participated in this year’s course, comprising 26 from TUAT, 1 from Ibaraki University, 1 from Tokyo University of Foreign Studies (TUFS) and 6 from the private sector. It is expected that, through participation in the course, these students will be better able to contextualize their research and academic work and future careers within contemporary global realities.
Dr Divine Njie, Deputy Director of FAO’s Food Systems Programme, who travelled from FAO’s Headquarters in Rome to deliver this year’s course, said: “I am grateful for the opportunity to lecture at this world-renowned university. It is very important to acquaint students with development issues such as the Sustainable Development Goals (SDGs) and the links between climate change, rapid urbanization and changes in food systems to global food security and nutrition”.