Workshop Burkina Faso
Value-added processing of African traditional fermented foods for improved quality and food safety
The seminar aims at collating the results achieved through the years towards a wider dissemination and application by local industry and other relevant agencies.
It will bring together scientists and policy-makers to exchange information and ideas on how to harness the available scientific knowledge on African fermented foods in order to enhance quality and food safety, which is a pre-requisite for enhancing their competitiveness in both national and international markets.
The seminar will also provide an opportunity to link into other international research findings in the areas of food quality and food safety, especially, the EU-funded research project “PathogenCombat”, an Integrated Project within the EU 6th Framework Programme.
Workshop Feature on TV (French with English Subtitle on YouTube)
Presentations from the Workshop
Opening Session
Workshop descripiton and programme
>>presentation
Support of the Agribusiness by Value Added Food Processing; Jacobsen, Prof. M.; 2009
>>presentation
Session 1
Value-added Processing of African Traditional Fermented Foods for Improved Quality and Food Safety ; Diawara, Dr. B.; 2009
>>presentation
Science and Technology Promotion and Research in Ghana With Regards to Food Preservation and Safety ; Entsua-Mensah, Dr. R; 2009
>>presentation
Linking Markets to Biodiversity: The Niche For Locally Fermented Foods ; Millar, Prof. D.; 2009
>>presentation
Funding opportunities for food research in Africa under the 7th Research Framework Programme of the European Union ; Mengu M.; 2009
>>presentation
Advances in Capability Building for Value-Added Food Processing in Northern Ghana in the Past Decade (1998-2008) ; Glover, R.; 2009
>>presentation
Implementing Agro-Food Research Results for Development in Developing Countries: A Case Study from Benin ; Hounhouigan, Prof. J.; 2009
>>presentation
Export Products from West Africa to Europe and the European Legislation ; Notermans, Prof. S.; 2009
>>presentation
Potential Interactions with Regulatory Bodies, Food Industries and Research Organizations in West Africa ; Braun, S.; 2009
>>presentation
Session 2
Food Safety of Traditional Alkaline Fermented Products ; Ouoba, L.; Jacobsen, Prof. M.; Sutherland, J.; 2009
>>presentation
A traditional Sudanese fermented camel’s milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius ; Abelgadir, W.; Nielsen, D.; Hamad, S.; Jacobsen, Prof. M.; 2009
>>presentation
Fate of Acid Adapted and Unadapted Salmonella spp. in Traditional Cassava Fermentation ; Anyogu, A.; Ouoba, L.; Scotty, C.; Suhterland, J.; 2009
>>presentation
Probiotic Properties of Yeasts Occurring in Fermented Food and Beverages ; Jespersen, L.; 2009
>>presentation
Session 3
Prerequisite Research for Domestication of Baobab (Adansonia Digitata) in West Africa ; Jensen, J.; 2009
>>presentation
Selection of Bacillus Starter Cultures for Controlled Production of Soumbala, a Nutritious Alkaline Fermented Food ; Ouoba, L.; Diawara, B.; Sutherland, J.; Jacobsen, Prof. M.; 2009
>>presentation
Review of Indigenous alkaline Fermented condiments in Africa and Asia ; Parcouda, C.; 2009
>>presentation
Biodiversity of Lactic Bacteria during the Fermentation of Ntoba Mbodi (Fermented Cassava Leaves); Kobawila, Prof. S.; 2009
>>presentation
Session 4
Production, Nutritional, Sensory and Storage Profile of Ogiri From Castor Oil Seed ; Ibe, U.; Orabuike J.; 2009
>>presentation
Review of the Traditional Fermented Milks of Uganda and Prospects for Starter Culture Development ; Nakavuma, Dr. J.; 2009
>>presentation
The use of selected strains of Lact. fermentum and yeast isolate for controlled fermentation of dolo, a traditional sorghum based beverage ; Sawadogo-Lingani, H.; Diawara, B.; Jakobsen, M.; 2009
>>presentation
Microbiological Study of Nunu, a Spontaneously Fermented Soured Milk in Northern Ghana ; Fortune, A.; 2009
>>presentation
Moulds Occurrence in Maize (Zea Mays L.) Grains and Flours sold in the Markets of Adamooua Province in Cameroon ; Passo Tsamo, C.; 2009
>>presentation
Microbiology of Soyabean Khebab ; Glover, R.; Naab, C.; 2009
>>presentation
Role of packaging and product presentation in the acceptability, quality improvement and safety of the traditional African fermented
foods ; Teniola, O.; 2009
>>presentation
Session 5
Impact of Quality Approach Implementation (ISO / CEI 17025) in Laboratories on the Domestic Economy ; Diawara, Dr. B.; 2009
>>presentation
The Role of Laboratory Accreditation to ISO 17025 in International Trade ; Halm, Dr. M.; 2009
>>presentation
Socioeconomic analysis of soumbala production in Hauts Bassin (West of Burkina Faso) ; Millogo, F.; 2009
>>presentation
Closing Session
Research and Development in African Fermented Foods - The Way Forward ; Jacobsen, Prof. M.; 2009
>>presentation
Workshop Posters
Improvement of the Traditional Fermented Food: The Bikalga
>>poster
Biochemical and Microbiological Characterization of Maari, a Local Condiment Based on Baobab Fermented Seeds
>>poster
Characterization of Dominant Lab Associated with Traditional Malting of Sorghum Grains for the Selection of Starter Cultures to Improve the Quality of Fermented Sorghum Malt Products
>>poster
Enzyme Activities of Lactic Acid Bacteria from a Pearl Millet Fermented Gruel (ben-saalga) of Functional Interest in Nutrition
>>poster
Improvement of Soumbala Quality by the Use of Starter Culture
>>poster
Workshop Pictures
Dominik Koenig, - last update:6 March 2009