Robert NDJOUENKEU: PhD Food Technology, Professor
Field of expertise and research: Food systems (characterization and valorization), Post-harvest processes and food quality, Food safety, Vegetable hydrocolloid gums (characterization and technological applications), Research and innovation approach.
Professional expertise
Former Head of Department of Food Sciences and Nutrition (SAN) (15 years)
Head of Postgraduate Unit in Food Science & Nutrition
Head of the Food Physiochemistry Laboratory (LAPCA): the first space on the Dang campus dedicated to research since 1985.
Regional scientific coordinator (CEMAC) of PRASAC (Regional Center for Applied Research in the Development of Agricultural Systems in Central Africa), for twenty years, within the framework of various regional and international research and development projects and programs:
- “Promotion and dissemination of peasant starters for cassava retting “, 2017 – 2019
- “Technology, quality and innovation for the sustainable development of agrifood systems in Central Africa”. Ongoing since 2011
- AFTER (African Food Tradition rEvisited by research), 2010 – 2015
- PDMACIM (Sustainable cassava production in Central Africa and market integration, 2010 – 2016)
- ARDESAC (Support for Regional Research for the Sustainable Development of Central African Savannas, 2004 – 2009)
- “Programming of priority research and development projects for the CEMAC zone”, (2009)
- VALRENA (Applied research for the Valorization and transformation of Natural Resources to fight against poverty in Chad and Cameroon, 2009 – 2013)
- VALIMA (Promotion of yam for urban markets, 1998 – 2002)
Scientific production: 187 Publications and communications, including:
– 81 publications in peer reviewed scientific journals, 1 co-published book, 2 chapters in a book, 71 papers at conferences with reading committee, 15 Research reports, 15 free communications, 2 Technical Sheets.