Research areas: Modeling and Process Engineering, Mass and Heat Transfers, Preservation and Processing Foodstuff Technology, Post-harvest Technologies, Energy and Thermal.
Short biography: Gilles Bernard NKOUAM holds a PhD in Process Engineering co-supervised jointly with the National School of Chemical Industries of the University of Lorraine (Nancy, France) in 2007 with high honors (with congratulations from the jury) at the University of Ngaoundere. His PhD research focused on the establishment of water sorption isotherms of the shea kernel and the pulp of the canarium, and the extraction of fat from stored fruits, with the aim of knowing the state of water in products, physicochemical changes during storage and stabilization. Prof. NKOUAM is particularly interested in the knowledge and promotion of local technologies for processing foodstuffs and oilseeds in particular. His research area also focuses on agro-food equipment and industrial processes, and the optimization of transformation processes. Prof. NKOUAM is currently Associate Professor at the School of Chemical Engineering and Mineral Industries (EGCIM) of the University of Ngaoundere where he teaches, among other things, Thermodynamics applied to living systems, Introduction to Chemical Engineering and Mechanical and thermal unit operations. He works in his field of research as part of the supervision of Masters and Doctorate students. Prof. NKOUAM has published a book and 17 articles in peer-reviewed international scientific journals. Administratively, he is the Director of EGCIM.
