Workshop Ouagadougou

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 programme

Workshop presentations

Please find the the workshop presentations >>here

List of Participants

BENIN

Université d’Abomey-Calavi, Bénin:

Prof. Joseph HOUNHOUIGAN
Dr. Paulin AZOKPOTAA
Dr. Generose DALODE
Mr. Wilfrid PADONOU

National Institute of Agricultural Research of Bénin:

Mr. Paul HOUSSOU

BURKINA FASO

Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou
Département technologie Alimentaire (DTA), Ouagadougou
Institut de Recherche en Sciences Appliquées et Technologie (IRSAT), Ouagadougou

Dr. Alhadi WEREME (IRSAT, CNRST)
Prof. Basile GUISSOU (CNRST)
Dr. Bréhima DIAWARA (DTA, IRSAT, CNRST)
Dr. Léguet GANOU (DTA, IRSAT, CNRST)
Dr. Hagrétou L. SAWADOGO (DTA, IRSAT, CNRST)
Ir. Charles PARKOUDA (DTA, IRSAT, CNRST)
Ir. Donatien KABORE (DTA, IRSAT, CNRST)
Miss. Clarisse COMPAORE (DTA, IRSAT, CNRST)
Ir. Laurencia OUTTARA (DTA, IRSAT, CNRST)
Ir. Boniface BOUGOUMA (DTA, IRSAT, CNRST)
Mr. Firmin MILLOGO (DTA, IRSAT)

CAMEROON

Research Centre for Food and Nutrition, Yaoundé:
- Mrs. Claudine Valérie PASSO TSAMO

CONGO BRAZZAVILLE

Université Marien Ngouabi:
- Prof. Simon KOBAWILA

DEMOCRATIC REPUBLIC OF CONGO

University of Kinshasa:
- Dr. Marie Claire D. L. YANDJU

DENMARK

Food Microbiology Department, Faculty of Life Science, Copenhagen:

Prof. Mogens JAKOBSEN
Prof. Lene JESPERSEN
Dr. Dennis S. NIELSEN
Dr. Line THORSEN
Ms. Line S. OLESON
Dr. Jan S. JENSEN

Danish Technological Institute Gregersensvej, Taastrup:

Mr. Moses MENGU

GERMANY

University of Stuttgart:
- Ms. Susanne BRAUN

GHANA

Food Research Institute, Accra:
- Dr. Wisdom Kofi AMOA-AWUA
- Dr. Mary HALM
- Dr. Rose Emma M. ENTSUA-MENSAH
University of Ghana, Department of Nutrition & Food Science:
- Dr. Kwaku TANO-DEBRAH
University for Development Studies , Department of Applied Biology, Faculty of Applied Sciences , Navrongo: