- Research areas: Bioprocessing (Beverage Technology, Enzyme Technology, Industrial Microbiology, Biomass Production and Application, Fermentation Technology, Downstream Processing) Food Microbiology, Food Preservation, Fats and Oil Technology.
- Short biography: Wilson Agwanande Ambindei is a holder of Ph.D in Food Microbiology and Biotechnology defended in 2017 with honors, a Master of Science and Technology Degree in Food Microbiology and Biotechnology, a Master of Engineering Degree in Agro-Food Processing all obtained at ENSAI, in the University of Ngaoundere, Cameroon. His PhD research work focused on the application of essential oils as natural food preservatives. He is also a holder of a B.Sc in Microbiology from the University of Buea, Cameroon. Dr. W. Agwanande Ambindei is currently a Lecturer in the Department of Process Engineering of the National School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere where he teaches Enzymology, Introduction to Process Engineering, Malting and Brewing, Industrial Microbiology and Applications, Downstream Processing, New Product Development, Food Science and Technology. He is a TWAS-CSIR fellow, a MASHAV trainee and an FAO trainee in Value Chain and Food Loss Reduction. He has co-authored seven scientific articles in peer-review journals and two papers in international conferences.
Local Resource Exploitation