Dr. Hefa Mangzira Kemung Represents Innovative University of Enga at International Food Analysis Conference in Fiji

• Dr. Hefa Mangzira Kemung, Senior Lecturer in Chemistry at the Innovative University of Enga, participated in the Asia-Pacific Food Analysis Network (APFAN)/Association of Official Analytical Chemists (AOAC) South West Pacific Section/Chemical Society of the South Pacific (CSSP) International Workshop and Conference held from 8–10 September 2025 at the University of the South Pacific, Suva, Fiji.
• The conference, themed “Building Sustainable Food Analysis Capacity in the Asia Pacific – Enhancing Global Comparability,” brought together scientists and researchers to discuss advances in food analysis and promote sustainable practices across the region.
• Dr. Hefa MangziraKemung presented during Session 6 (Day 2) on the topic “Testing of Indigenous/Underutilized Food,” showcasing a study on the nutrient composition of an edible red seaweed (Gracilaria edulis) consumed by the people of Central Bougainville. The research, conducted by her former student Ms. Jady Barry from PNG Unitech, aimed to highlight the nutritional value of the red seaweed, which remains underutilized compared to the green variety. The project seeks to promote red seaweed as a nutritious local food source and raise awareness among regional stakeholders about the potential of indigenous Pacific foods.
• During the Q&A session, Dr. Kemung was joined by distinguished panelists including Dr. Shane Tutua (SPE Analytical, Solomon Islands), Ms. Piyanut Sridonpai (Institute of Nutrition, Mahidol University, Thailand), and Associate Professor Permal Deo (University of Adelaide, Australia), engaging in a rich exchange on the future of indigenous food research in the Asia-Pacific region.

Read more about the conference