- Research areas: Development of new products (in particular meat, fish and fungal products), development of unconventional resources (entomophagy and derived products). Formulation of animal rations (use of by-products from processing industries (effluents and residues).
- Short biography: Bienvenu FOGANG ZOGANG holds a Professional Master’s Degree in Food processing and Biotechnology, a Master of Science in Animal Production and a Doctorate / Ph.D in Animal Food science and Nutrition. Passionate about large agricultural productions, he supports several producers and organizations working in the fields from farm to consumers. Particularly in the development of techniques of conservation of fodder for livestock, the formulation of fish feeds from local resources, and the production and use of unconventional proteins. In the agro-industrial sector, it promotes the enhancement of local protein resources through insects and edible fungi. This path of research has earned him the supervision of several Master of Science and engineering theses. To date, he has initiated several patent applications in the field of cold meats and food processing. Author of two books and several scientific articles, Dr. Fogang has been for half a dozen years, Lecturer at the University Institute of Technology of the University of Ngaoundéré, where he assumes the function of educational manager of the food processing and Biotechnology courses.
Local Resource Exploitation