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个人简介
Nutrition and Food scientist with expertise in food safety (chemical risks), i’m currently working on chemical hazards including carcinogenic to human compounds (such as PAHs) and other toxic compounds produced from food nutrient (amino acids and fatty acids) such as biogenic amines and aldehydes. I also assess the dietary exposure of consumers of contaminated food. During these past decades, I improved preservation methods used by SMEs and evaluate the nutritional contribution of traditional foods by assessing their dietary intakes. Recently i started working on mycotoxins in peanut products and soon in fermented cereal product.
i also contributed to upgrade several African traditional food to meet international standards and coached SMEs to have access to new markets.
研究兴趣
论文共 14 篇作者统计合作学者相似作者
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JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2022)
semanticscholar(2021)
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作者统计
#Papers: 14
#Citation: 116
H-Index: 7
G-Index: 10
Sociability: 4
Diversity: 2
Activity: 22
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