Terms of Reference
International Food Processing and Nutrition Consultant
OSRO/CMB/101/EC
Improving Food Security and Market Linkages for Smallholders in Otdar Meanchey and Preah
Vihear Provinces in Cambodia
MALIS
Under the general supervision of the FAO Representative in Cambodia, and the supervision of the
Project Manager of MALIS, the ‘Improving Food Security and Market Linkages for Smallholders in
Otdar Meanchey and Preah Vihear Provinces in Cambodia’ project, in close consultation with the
relevant technical divisions at FAO Headquarters and the Regional Office Asia-Pacific, the Nutrition
Consultant will review food processing practices and foods available within the local food system in
the two project provinces and provide concrete recommendations for food processing which are
relevant within the local context. Specifically, he/she will:
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Review and become familiar with MALIS project objectives and activities, in particular the
nutrition and food processing objectives of the project and results of the nutritional baseline
survey.
Based on a list of priorities defined jointly with the Project Manager, (such as foods which are
rich sources of dietary iron or vitamin A, simple techniques which can save meal preparation
time for women) undertake an assessment ot nutrient rich, locally available foods and
associated food processing techniques or cooking technologies in Otdar Meanchey and Preah
Vihear Provinces.
Based on the initial assessment and current extent to which the technique is practiced, provide
suggestions for home-based or small scale food processing methods or other cooking
technologies which i) can be used improve the nutrient content of the diets of children 6-23
months of age and ii) are based on a prioritization of meeting nutrition needs of this age group
and iii) can save caretakers time during meal preparation
Using qualitative research tools such as observation, key informant interviews and focus group
discussions, assess local knowledge and acceptability of the suggested food processing
techniques and/or cooking methods
Make refinements or revisions to food processing/cooking technologies based on the results of
the qualitative inquiry
Specific Deliverables for the Consultancy
1. Prepare a brief executive summary which provides suggestions for 1-3 simple changes to the
home environment which could improve the nutritional value of complementary foods and/or
will save time during meal preparation
2. Present and discuss the draft findings with project staff and implementing partners
3. Refine and revise recommendations if needed and prepare a report of the consultancy which
includes the selection criteria, process used for identifying and prioritizing the food processing
or cooking technologies recommended and an assessment of the feasibility and sustainability
of the recommendation
4. Prepare simple guidelines on how to process the selected foods or employ the cooking
technologies
#5, Street 370, Boeung Keng Kang I, Phnom Penh. Tel: +855-23-216-566, Fax: +855-23-216-547,E-mail: FAO-KH@fao.org, website: www.fao.org.
Qualifications and Experience Required:
 University degree in food processing with good knowledge of nutrition and nutritional
properties of food and food processing techniques
 At least five years of relevant experience in food processing and working with rural families in
developing countries, including Cambodia
 English proficiency.
Desirable Qualities for Selection
 Experience working in Cambodia
 Language skills in Khmer
 Quality of oral and written communication and analytical skills;
 Ability to plan and to work independently prioritize tasks, working under pressure and within
tight deadlines.
Duty Station: Siem Reap, with extensive field work in Otdar Meanchey and Preah Vihear
Duration: 15 working days
Expected Start Date: