AVALLONE Sylvie
L’Institut Agro Montpellier, France
- Sylvie Avallone is a professor of Food Science and Nutrition at L’Institut Agro Montpellier, and member of the UNESCO “World Food Systems” chair.
- She is affiliated with the Montpellier Interdisciplinary Center on Sustainable Agri-Food Systems (MOiSA).
- Her research focuses on child nutrition in low- and middle-income countries, including studies on micronutrient deficiencies, school feeding programmes, and food system transitions.
- She co-chairs the “Good example” communities of practice of the research consortium on school health and nutrition – an initiative of the School meal coalition- aiming to bridge between research and public policy.
- Sylvie has published widely on the potential of traditional recipes, fortified food and school meal programs to improve child nutrition particularly in the Global South.
Recent publications:
- Avallone S, et al. Beyond their nutritional value, school meal programs support agricultural and food transition toward sustainability by creating multi-sectoral values in France. Front Nutr. 2025 Aug 13;12:1616375.
- Research Consortium for School Health and Nutrition. Policy insights for national school meals programmes: Annual Research Statements to the members of the School Meals Coalition – 2022, 2023, and 2024. Front Public Health. 2025 Jul 18;13:1416165.
- Verguet S, et al. Investing in school systems: conceptualising returns on investment across the health, education and social protection sectors. BMJ Glob Health. 2023 Dec 18;8(12):e012545.
- Thanh C, Avallone S, et al. Nutritional and microbiological dynamics in the preparation of prahoc fish paste. PLoS One. 2025 Apr 24;20(4):e0321834.
- Thiam M, Diouf A, Icard-Vernière C, Avallone S, et al. Improvement of Iron and β-Carotene Bioaccessibility in Complementary Foods: Biofortification of Local Crops With Organic Residual Products and Microorganisms. Food Sci Nutr. 2025 Jan 19;13(1):e4745.