Research Manager and Graduate Student
University of Calgary, Canada
Aloysius Nwabugo Maduforo, PhD, RDN, is a distinguished figure in the fields of nutrition, research, and education. Holding a doctorate in Human Nutrition with a specialization in Community and Public Health Nutrition from the University of Nigeria, Nsukka, and a Master of Science in Dietetics from the University of Ghana, Aloysius has established himself as a leading expert in his field. Additionally, he holds a Bachelor of Science in Nutrition and Dietetics from Imo State University, Owerri, Nigeria. His doctoral research focused on developing a photographic food atlas for portion size estimation, dietary counseling, and personalized nutrition for use in Nigeria. Currently pursuing his second doctoral degree in Educational Research, with a focus on Leadership, Policy, and Governance at the Werklund School of Education, University of Calgary, Alberta, Canada, Aloysius is dedicated to advancing knowledge in academia and beyond. As the Research Manager for the Black and Racial Equity (BARE) Research Program within the Department of Community Health Sciences at the Cumming School of Medicine, University of Calgary, he is deeply committed to addressing critical issues concerning Black people’s health, racialized peoples’ health, and anti-racism. With over 14 years of diverse international experience in clinical and public health nutrition, research, leadership, policy and program evaluation, administration, and management, Aloysius brings a wealth of expertise to his work. His proficiency in multi-stakeholder engagement, project coordination, and collaboration with marginalized communities underscores his dedication to fostering equitable change and promoting inclusive, health-promoting environments. A passionate educator, mentor, and advocate, Aloysius is poised to make lasting contributions to the fields of nutrition, education, and social justice. His research interests encompass diet-related non-communicable diseases, maternal and child nutrition, food consumption studies, and food composition, as well as leadership, policy, and governance in the health and educational sectors.