Clément SAÏDOU

• Research areas: Physico-chemistry and Food technology, Analysis of agricultural value chains.
• Short biography: Clément SAÏDOU holds a Doctorate / PhD in Food Sciences and Nutrition , option Physico-chemistry and Food Technology / Mechanics of Fluids-Processes, obtained under joint supervision between the University of Ngaoundéré and the University of Grenoble-France in 2012. His doctoral research focused on the study of the physico-chemical and functional properties of two local gums and their applications in bread-making and gluten-free pastification based on local starches. Dr. SAÏDOU is currently Lecturer and Head of Department of Food Engineering and Quality Control at UIT of the Ngaoundéré where he teaches courses in Fruit and Vegetable, Cereal and Legume Processing Technology. At ENSAI and EGCIM, he teaches Rheology, Texture and Texturing of Food Products and Food Analysis Techniques. Through the supervision of students, he capitalizes on scientific experience in the field of Rheology of Biopolymers and food formulations based on local resources, the technological enhancement of products from cash crops (especially cocoa and cashew fruits) and local starches in pastification, post-harvest conservation of cereals, legumes and even local insects. Dr. SAIDOU has published one book, 20 articles in peer-reviewed scientific journals and 12 papers in national and international conferences.