Research areas: Food Processing Equipment Design Tools and Methods (Collaborative Design, User Centered Design, Scenario Based Design); Sociotechnical analysis of design activities; Energy recovery from agricultural waste (Production of Biogas, gas, biochar, biofuel and electricity); Value Chain Analysis.
Short biography: Thierry GODJO is an Associate Professor at the National University of Sciences, Technologies, Engineering and Mathematics (UNSTIM) of Abomey in Benin. Pr. GODJO (MC) holds a Doctoral degree in Engineering Design in 2007 at the Polytechnique University of Grenoble, France. His doctoral research focused on Developing an User-Oriented Design Method to Help Developing Countries Designers to better take into account the Need. Its main activity is the development and industrialization of appropriate technologies in the food processing fields and waste recovery. His research activities are focused on methods and tools for innovative and participatory design technologies in context developing countries. He carried out several collaborative design projects in Benin (Kluiklui equipment design from processing peanuts, cassava peeling machinery design, etc.) and energy recovery from cashew shells (in gas, biochar and oil) and cassava peelings, rice husks, coconut shells, palm kernel shells and pineapple peels. Pr GODJO (MC) has published 12 articles in scientific journals (including 08 indexed and 04 peer-reviewed), 18 papers in national and international conferences, 02 posters and 03 technical sheets.
