Research areas: Post-harvest Science and Technology (Biochemistry and physiochemistry of food powders, production technics, formulation and improvement of functionalities).
Short biography: Richard Marcel NGUIMBOU holds a Doctorate/PhD in Food Sciences and Nutrition and a Doctorate in Biotechnology and Food Processes defended in 2012 with honors at the University of Ngaoundere, Cameroon. His PhD research focused on the study of the nutritional potential and physicochemical properties of powders from undervalued bicolor tuber from Cameroon. Dr Nguimbou is very interested in transversal scientific activities relating to flour and food powders, with various themes aimed at improving their technological and biological functionalities, to lead to their valuation as raw material for local food crafts or as ingredients for the nutraceutical industry. Dr Nguimbou is currently Senior Lecturer at the National School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere where he teaches theoretical and practical courses in Food Biochemistry and Physiochemistry. He works for the development and popularization of innovative food products with high antioxidant/anti-stress potential (breadmaking, tablets, instant powders, ketchup) by leading a team of master’s and doctoral students. Dr Nguimbou has published 14 articles in peer-reviewed scientific journals and has also contributed to a published book and a pending patent.
