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The mission of the MEKEI research institute is to use research and education to help transform the countries of the Middle East and North Africa to advanced, knowledge-based societies led by sustainable innovation and social advance.


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MEKEI, in conjunction with WASD, has built a strong network of researchers, policy makers, educators, consultants and employers from all parts of the world to exchange knowledge and experience and discuss current developments and challenges. This directory can be used to help find, support and collaborate with experts from the network.

Interested in joining the expert directory? Complete the application form. Please check your details in our directory after 48 hrs and if you can not find your name, please contact the directory coordinator at . You can also join the expert directories of our sister organisation: World Association for Sustainable Development (WASD) and Sudan Knowledge (SK).

Photo of Dr. Meenakshi Tripath

Dr. Meenakshi Tripath

Vice Presedint Indian Institute of Toxicology ResearchFood Toxicology


Location: Lucknow, India


Dr. Meenakshi Tripathi currently holds the position of Vice President at FARE LABS, Gurgaon, India, a NABL accredited and SIRO recognized Laboratory. She is also the Quality and Technical Manager for the NABL related works. Her areas of expertise include analysis of fats and oils, food and agriculture products, and drinking water. She is engaged in various consultancy assignments of food processing industries and leads many national and international projects/initiatives. Earlier she worked as Project Manager at the International Food Science Centre, Lystrup, Denmark and served as a Dietetic Intern at Sanjay Gandhi Post Graduate Institute of Medical Sciences (SGPGIMS), Lucknow, India. She pursued her Master’s in Food and Nutrition from Banasthali Vidyapith, Rajasthan, India and her doctoral assignment at Food Toxicology Division of Indian Institute of Toxicology Research, Lucknow, on intake profile and risk assessment of some of the commonly used food additives and has published part of her work in peer-reviewed journals.

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