Changing Dietary Patterns, Indigenous Foods, and Wild Foods: In Relation to Wealth, Mutual Relations, and Health in Tanzania

Kumiko Sakamoto is a Professor at the School of International Studies, Utsunomiya University in Japan, presently serving as sub-leader of UU-A program and a counselor. She holds a Ph.D. and an MA from Waseda University. She has worked with UNICEF and UNDP in Tanzania, and has conducted researched in Tanzania for over 23 years focusing on social development and culture, endogenous development, and wild food.

Lilian Daniel Kaale is a Senior Lecturer at the Department of Food Science and Technology, University of Dar es Salaam (UDSM) in Tanzania. She holds a Ph.D. in Food Science and Engineering and currently serves as the Head of the Department of Food Science and Technology, at the University of Dar es Salaam. Dr. Kaale's main research interests are in Food Nutrition, Food Processing (food value addition), and antimicrobial substances for food preservation and safety.

Reiko Ohmori is a professor at the School of Regional Design, UtsunomiyaUniversity in Japan. She holds a Ph.D. and M.S. degree from Ochanomizu University and has worked at the National Defense Medical College. She has also belonged to the National Institute of Health and Nutrition, and Ochanomizu University as visiting researcher. Her research is focused on the association among health, dietary, and genetic factors. She has also researched the relationship between health and social capital. Tamahi Kato is a researcher at the Center for African Area Studies, Kyoto University and part-time lecturer. She teaches at several universities in Japan and also does consultancy work. Dr. Kato has extensive experience working in Tanzania, including at the JICA Tanzania office, and has conducted research in Tanzania and Guatemala for more than 19 years. She holds a Ph.D. degree in Development Studies from the University of Sussex, UK.

坂本久美子是日本宇都宮大學國際研究學院的教授，目前擔任UU-A計畫的副領導和顧問。她擁有早稻田大學的博士學位和碩士學位。她曾在坦尚尼亞與聯合國兒童基金會（UNICEF）和聯合國開發計畫署（UNDP）合作，並在坦尚尼亞進行了超過23年的社會發展、文化、本土發展和野生食物的研究。

莉莉安·丹尼爾·卡爾是坦尚尼亞達爾哈西拉姆大學食品科學與技術系的高級講師。她擁有食品科學與工程的博士學位，目前擔任達爾哈西拉姆大學食品科學與技術系的系主任。卡爾博士的主要研究興趣包括食品營養、食品加工（食品價值提升）以及用於食品保存和安全的抗微生物物質。

大森玲子是日本宇都宮大學區域設計學院的教授。她擁有東京女子大學的博士和碩士學位，曾在國防醫學院工作。她還曾作為訪問研究員隸屬於國立健康與營養研究所和東京女子大學。她的研究專注於健康、飲食和遺傳因素之間的關聯，並研究健康與社會資本之間的關係。

加藤珠美是京都大學非洲區域研究中心的研究員及兼任講師。她在日本的多所大學授課，並從事顧問工作。加藤博士在坦尚尼亞擁有豐富的工作經驗，包括在JICA坦尚尼亞辦事處工作，並在坦尚尼亞和瓜地馬拉進行了超過19年的研究。她擁有英國薩塞克斯大學的發展研究博士學位。