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In many families and communities, it’s not so common for children to turn their childhood playground interests into a career. Often, children follow the dreams and expectations of their parents who tend to push them toward a career based on what they know or traditional notions of what careers yield stability and success, such as a medical doctor, a nurse, a lawyer, or a police officer.    For Dr. Sharon Hooper, a distinguished Research Specialist at Michigan State University and a principal investigator of an AAP Partnerships for Innovative Research in Africa (PIRA) award, it's different. Sharon and her team from Jamaica and South Africa are making notable strides in the realm of food science and nutrition, and it all started from her mom’s kitchen in Jamaica.    Her journey into this field began in her childhood home, where she developed a fascination for food and its myriad tastes. “When I was young, I experimented a lot with food. My mom would send me to make fruit juices from scratch on Sundays as my contribution to the family meal; I would get to the kitchen, blend cherries, add lemon juice and watch the color change from light to deep red. I later learned that the acid from lemons affected the pH of the juice as well as the anthocyanin pigment of the cherries. This phenomenon really fascinated me and struck my curiosity, so I have always experimented a lot with food,” says Sharon. This early passion evolved into a profound interest in Food Science and Nutrition, shaping her career as a scientist. Now Sharon leads a global team that seeks to address health and nutrition by targeting the nutrient deficiencies of at-risk populations in South Africa, Jamaica and the U.S. through the formulation of innovative nutrient dense composite flours. This is a noble gesture that contributes to the ongoing global efforts of reducing high rates of malnutrition, especially among children.    Diet-related chronic non-communicable diseases such as diabetes and obesity have become a common phenomenon in developed countries and among urban populations in developing countries. Sharon and her team’s research project are unearthing innovations around common and recognizable food crops such as dry beans, maize, cassava, and vitamin A biofortified sweet potato (grown in South Africa, Jamaica, and the U.S.) and turning them into nutrient dense composite flours for improved (bioavailable) iron and vitamin A, and for protein quality.    Additionally, by focusing on ingredients derived from local raw materials, the team believes that an increase in market demand for alternative flours will ultimately benefit the lives and livelihoods of local farmers in import-dependent economies. “In each of our partner countries, there is limited availability of economical, nutrient-dense flours for (small-scale) food manufacturers. And the subsequent unavailability of affordable, nutrient-rich, convenient foods for low- and medium-income urban consumers may contribute to malnutrition,” she said. According to Sharon, it is therefore important to use sustainable and easily accessible (economically and physically) food crops, already in use by the target population.    Driven by her commitment to positively impact future generations, Sharon focuses on the vital task of educating people about the benefits of indigenous foods. Her project under the PIRA program targets the development of novel composite flours using cassava, a crop indigenous to both Africa and Jamaica. The project encompasses diverse culinary applications, with South Africa focusing on pap and porridge, Jamaica on instant porridge and bread, and the U.S. team exploring pancakes and pasta. Growing up in a Jamaican family and participating in the food preparation, “always brought joy” to Sharon’s heart.    Sharon believes deeply in the importance of continual learning and the adaptability of science. She emphasizes the dynamic nature of research and is quick to point out that excessive comfort in one's knowledge is a barrier to innovation and growth. Her approach reflects a deep understanding of the evolving nature of science and its potential to impact society.   Her work, therefore, is not just a scientific pursuit but a holistic endeavor to improve food security and nutrition while nurturing the next generation of scientists and entrepreneurs. Sharon’s story is a testament to the power of passion, education, and innovation in addressing some of the pressing issues in food science today. Most importantly, her story is a reminder of why we need to pay attention to what children really love and their unique talents.