Full Professor of Agri-Food Process Engineering
- Research areas: Membrane processes applied to agrifood products; Valorization of local raw materials; Conservation and storage; Sensory and consumer tests; Optimization of food processes; Quality Control ; Formulation of new food products; Management of agrifood projects
- Short biography: Mady CISSE holds an engineering degree in Hot Regions Food Industries and a Master of Science in Process Engineering from ENSIA-SIARC. In 2007, he defended a thesis in food science at Cheikh Anta Diop University in Dakar. He defended his PhD thesis on the subject “Application of membrane techniques for the valorization of Hibiscus sabdariffa” in 2010 at Montpellier Supagro with honors and the congratulations of the jury. Director of Studies then Director of the High Polytechnic School (ESP) of the Cheikh Anta Diop University of Dakar between 2017 and 2020, Mr. CISSE is currently in charge of courses in food technology, food process engineering and quality management for the engineering cycles and masters of ESP. He coordinates on behalf of UNIDO, the project “Establishment of competitive and integrated agropoles in Senegal”. In terms of research, Prof. CISSE is the author of more than seventy-five publications, and two book chapters. He trained five (05) doctors between 2014 and 2020.