
Organized by the WFP Centre of Excellence for Rural Transformation (WFP China COE), the Food Fortification and Nutrition Improvement webinar series is a dedicated capacity-building initiative that convenes on May 21, May 28, June 4, and June 11, 2026. The series comprises four sessions:
| Session I: Food Fortification Against Malnutrition |
| Session II: Fortification Technology and Approach |
| Session III: Fortified Nutritional Products |
| Session IV: Fortification of Widely Consumed Foods |
The webinar responds directly to the global challenges of food insecurity and micronutrient deficiencies, commonly known as "hidden hunger". To address these pressing nutritional needs, WFP and its partners promote food fortification as an evidence-informed, equitable, and scalable strategy to improve population-wide micronutrient intake. Building on this approach, the series is delivered under the South-South and Triangular Cooperation (SSTC) framework to facilitate the exchange of adaptable technologies, equipment, and practical methodologies for effective food fortification. Through the four sessions, expert speakers shared practical experiences and insights on food fortification policies, technologies, and implementation practices. You can access the four webinar sessions in English, French, and Spanish via the links provided in the table below.
| Session | Topic | Speaker | Link to the Cloud School |
|---|---|---|---|
Food Fortification Against Malnutrition | Preventing Malnutrition in West and Central African Region - Food Fortification Initiatives | Ms. Soukeyna Mbodj (WFP Western and Central Africa Regional Office) | English: |
Food Fortification in China: A Brief Review | Prof. Huo Junsheng (National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention) | ||
Fortification Technology and Approach | Wheat Flour Fortification in China | Prof. Huo Junsheng (National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention) | English: |
Inside Premix—Definition, Advantages, and Scientific Usage | Mr. Liu Jie (JKP Nutrition) | ||
Fortified Nutritional Products | Home-level Fortification:YingYangBao Programme | Prof. Huang Jian (National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention) | English: |
Super Cereal | Mr. Liu Zhen (Guangdong United Foods) | ||
Fortification of Widely Consumed Foods | Production Technology and Application of Fortified Rice | Mr. Li Jiangqi (Hubei Huada River Sound Technology) | English: |
Rice Fortification in India | Dr. Shariqua Yunus Khan (WFP India Country Office) |
